The dried egg is the mixture of egg yolk egg white and egg liquid. After solidification, it is made into solid egg product, which not only maintains the original quality of the egg, but also has the same nutrition, and the appearance is better, and the taste is better. It can be said to be suitable for both young and old. Very Q 's taste and toughness.
The entire production process of dried eggs includes:
First, the cleaning and disinfection process: raw eggs into the workshop must first be disinfected and cleaned and then dried.
Second, the egg-laying process: 1 , choose fresh eggs, clean, no cracks; remove unqualified eggs.
2. Pour the weighed egg into the egg beater and add the ingredients. The addition of excipients is critical because the additives specified in the national standard are relatively small, so the selection of additives is particularly critical. The hardness and water repellency of the dried egg are all solved by additives.
Third, the molding process: 1 , filling machine quantitative filling. 2 , after the mold is installed.
Fourth, the steamed egg process: 1 , into the pot: keep it flat.
2 , steamed eggs with steam.
3 , the steamed egg surface is smooth, flat, no bubbles on the cut surface, consistent inside and outside, easy to demould.
The steamed egg process is a key process of egg dry products, directly related to the success or failure of the product.
V. Halogen process: 1. Put the formed egg into the brine to make it full.
2 , the brine should be boiled before each use, if not used on the same day, the day to be boiled and then naturally cooled for use.
3 , brine can be adjusted according to the needs of different regions;
4 , the well-dried egg should be consistent in color, light brown or dark brown, no scratches, complete surface, no bubbles, good elasticity, moderate surface hardness (see adjustment according to customer requirements). Halogen is also a key process, key indicators: color, elasticity, taste.
6. Drying process: After the dried egg-dried egg is dried and vacuum-packed and sterilized, the inside of the package will not have moisture.
Seven, vacuum packaging: the key to bagging is the sealing temperature and vacuum.
Eight, sterilization process: 1 , using steam or spray sterilization effect is better, back pressure cooling.
2 , 121 °C, constant temperature for 30 minutes;
3 , the finished product appearance bag is flat and does not wrinkle, does not leak
4 , the product must be cultured before passing the factory to pass the factory.
The above is the introduction of various process flow of egg dry. If you have any other questions, please feel free to contact us. Contact: Manager Wang / 13456656661
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