Egg liquid

Eggs are an important food source. The high amount of nutrients in the egg puts it in the best of food. Two large eggs contain about 12 grams of protein, 1.2 grams of carbohydrates, 11 grams of lipids, a significant amount of iron, phosphorus, vitamins A, E, K and more vitamin B compounds. A large proportion of egg whites contain a significant amount of water, with about 50% protein, niacin and riboflavin. Most vitamins and nutrients are found in egg yolks.

Clearly, it can be admitted that the intake of this food in indirect forms has a special place in the diet. These include eggs in cakes, cookies and biscuits, chocolate and candy, pasta, sauces, baby food, ice cream, meat products, processed fish, cooked dishes and … , Which accounted for a large share of egg per capita in the country.

The use of an automatic chopper egg machine, the separation of yolks and whites with acceptable measures without manual intervention, the storage of liquid obtained in all-steel tanks and equipped with cooling systems (instead of small containers, which are usually made from materials The pasteurization process, which eliminates all pathogen bacteria and the majority of saprophytic bacteria, allows the health of the processed products, the storage of the product in cold stores and even in the form of ice Strength, high shelf life, the elimination of production problems, including the need to employ a large number of manpower In the production line for egg-breaking, the promotion of the health of the products of the egg-making industry as raw material, and … all indicate the importance of the introduction of egg pasteurization technology into the country.

The use of an automatic egg breaker machine, the separation of yolks and whites with acceptable criteria without manual intervention, the storage of liquid obtained in all-steel tanks and equipped with cooling systems (Instead of small and compact containers that are usually not made from materials that are usable in the food industry) The process of pasteurization, which eliminates all pathogen bacteria and the majority of saprophytic bacteria, Possibility to carry health care of processed products, the possibility of storage the product in a cold warehouse, even frozen, high shelf life, elimination of production problems, including the necessity of using a lot of manpower in the production line for egg-breaking, improving the health level of industrial products that use eggs as raw materials … and all of all mark the high importance of the introduction of egg pasteurization technology into the country.

The stages of pasteurized liquid egg production include the following steps:

1. Egg entry: The factory is checked by the quality control person and discharged if approved.
2. Breaking: Separating egg yolks and whites
3.  Filtering: Exits if shell or turf is left
4. Cool the liquid egg by a cooler plate: The egg temperature is reduced to 4 degrees Celsius.
5. Storage in tanks: Liquid eggs are stored in process tanks at temperatures below 4 °C.
6. Pasteurization: To reduce the microbial load, as well as the destruction of microbial agents, including salmonella, the eggs are stored at 64 °C for 210 seconds, and after that time, the temperature is reduced to 4 °C at once. Of course, this is the temperature and time for yolks and egg mixes. For egg whites 420 seconds and 54 degrees.
7. Storage of pasteurized product
8. Packing: Pasteurized liquid eggs are packed in triple layers polyethylene bags, then packs in a package of 5kg.