Processing method of egg product

Abstract

The invention belongs to the technical field of egg product deep processing, and provides an egg product processing method which specifically comprises the following steps: raw material selection, cleaning and disinfection, shell breaking and liquid taking, ingredient mixing, homogenizing and emulsifying, sterilization and cooling, vacuum dehydration, powder screening, packaging and storage. According to the cleaning and disinfecting step, ultraviolet irradiation disinfection or ozone disinfection is adopted, bacteria and viruses on the surfaces of eggshells are effectively killed, and sanitation and safety of egg liquid are guaranteed; homogenizing treatment is carried out, so that the egg liquid and the auxiliary materials are fully fused, emulsified particles are fine and are uniformly distributed, and the taste and the stability of the egg powder are improved; through vacuum dehydration and vacuum packaging, the egg powder is prevented from being affected with damp and oxidized, and the shelf life of the product is prolonged; meanwhile, the prepared egg powder can be used for processing various foods, such as baking, seasoning, nutrition supplement and the like, and has a wide application prospect; and the dried egg powder is easy to store and transport, can be recovered into egg liquid only by adding water during use, and is convenient and fast.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of egg products, in particular to a method for processing egg products. Background Art

[0002] In recent years, as people pay more attention to health and nutrition, the market demand for egg products has gradually increased. Traditional egg product processing methods mainly include washing, cracking, separating, heating, and dehydrating fresh eggs. However, these existing methods have multiple disadvantages, which affect the hygiene, safety, and production efficiency of the products.

[0003] First, traditional cleaning steps mostly rely on water washing and chemical disinfectants, which may not be able to effectively kill pathogens and viruses on the surface of the eggshell, leading to hygienic and safety hazards of the egg liquid. For example, even after water washing, some bacteria and viruses may still remain on the surface of the eggshell and enter the subsequent egg liquid, increasing the risk of foodborne diseases. Secondly, the traditional process of breaking the shell to extract the liquid and mixing the ingredients usually relies on manual operation, which is not only inefficient, but also easy to introduce human errors, resulting in uneven product quality. Furthermore, the existing homogenization processing technology is often insufficient, which may lead to insufficient fusion of egg liquid and auxiliary materials, large emulsified particles, and affect the taste and stability of the final product. Finally, traditional dehydration and packaging methods easily cause egg powder to be damp and oxidized during storage and transportation, reducing its shelf life.

[0004] To this end, technicians in this field have proposed a processing method for egg products, aiming to improve the hygiene safety and production efficiency of egg products, maintain excellent taste and stability, and provide the market with a high-quality egg product option. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a method for processing egg products to solve the problems raised in the background technology.

[0006] A method for processing an egg product, comprising the following steps:

[0007] S1. Raw material selection: Use fresh, uncontaminated, crack-free chicken or duck eggs as raw materials;

[0008] S2, cleaning and disinfection: put the raw eggs into a cleaning machine, wash the dirt and impurities on the egg surface with clean water, and use ultraviolet irradiation to disinfect the eggshell to kill surface bacteria;

[0009] S3, breaking the eggshell and collecting the liquid: the cleaned eggshell is broken by an automated device to separate the egg white and the egg yolk, the egg yolk and the egg white are mixed evenly to form egg liquid, and the egg liquid is collected for subsequent processing;

[0010] S4, mixing ingredients: mixing whole egg liquid, maltose, milk powder, soybean powder and clean water in proportion to form a mixed liquid;

[0011] S5, homogenization and emulsification: homogenize the mixed liquid to fully blend the egg liquid and auxiliary materials;

[0012] S6, sterilization and cooling: heat the homogenized egg liquid and continue stirring, and then cool it to room temperature;

[0013] S7, vacuum dehydration: placing the cooled egg liquid into a vacuum dehydrator, and dehydrating it under vacuum to form dry egg powder;

[0014] S8, powder screening: the dried egg powder is screened through a sieve to make the particles uniform and remove lumps;

[0015] S9. Packaging and storage: Put the egg powder into sealed bags or vacuum packaging to prevent moisture and oxygen from entering.

[0016] Preferably, the ultraviolet irradiation method used in the S2 disinfection treatment is to install an ultraviolet sterilization lamp in the flushed egg warehouse, with the lamp tube maintained at 40 cm from the egg surface, and the irradiation time is 30min-60min.

[0017] Preferably, the S2 disinfection treatment also uses ozone disinfection, by setting the ozone concentration to 0.5-1.5ppm, and continuously disinfecting for 15-30 minutes. After the disinfection is completed, the egg warehouse is fully ventilated to remove residual ozone gas.

[0018] Preferably, the S3 shell breaking and liquid extraction utilizes the difference in specific gravity between egg white and yolk, and allows the egg white to flow out naturally while the egg yolk remains on the separation plate through an inclined separation plate or a rotating separator, and the egg yolk and egg white are evenly mixed in a ratio of 1:2 through an egg liquid mixer to form a uniform egg liquid.

[0019] Preferably, the formula used for mixing the S4 ingredients is as follows in parts by weight: 10 parts of whole egg liquid, 0.5 parts of maltose, 0.3 parts of milk powder, 0.3 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamin and mineral additives, and 0.1 parts of natural flavors.

[0020] Preferably, the specific production steps of the formula are: first add maltose, milk powder, soy powder and vitamin mineral additives into clean water, stir evenly, then pour the whole egg liquid into the mixture, continue to stir until completely uniform, add natural flavors, and stir evenly again.

[0021] Preferably, in the S5 homogenization and emulsification, the homogenization pressure is set to 100-200 bar, so that the emulsified particles are fine and evenly distributed; the homogenization temperature is set to less than 85° C., and multiple cycles of homogenization are performed.

[0022] Preferably, in the S6 sterilization cooling, the homogenized egg liquid mixture is heated to 60° C. and continuously stirred, and the heating time is 5-10 minutes.

[0023] Preferably, the S7 vacuum dehydration is to put the cooled homogenized liquid into a vacuum dehydrator, set the temperature at 40-50°C, and dehydrate under vacuum for 6-10 hours until the egg powder is completely dehydrated to form dry egg powder.

[0024] Preferably, the sieve used for screening the S8 powder is 80-120 mesh.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The invention adopts ultraviolet irradiation disinfection or ozone disinfection through the cleaning and disinfection steps, so as to effectively kill bacteria and viruses on the surface of egg shells and ensure the hygiene and safety of egg liquid. The invention also adopts automatic equipment to crack the shells, extract the liquid and mix the ingredients, so as to improve the production efficiency and reduce the error of manual operation. The homogenization treatment makes the egg liquid and the auxiliary materials fully blended, and the emulsified particles are fine and evenly distributed, so as to improve the taste and stability of the egg powder. The vacuum dehydration and vacuum packaging are used to prevent the egg powder from being damp and oxidized, so as to extend the shelf life of the product. Meanwhile, the prepared egg powder can be used for various food processing, such as baking, seasoning, nutritional supplementation, etc., so as to have broad application prospects. The dried egg powder is easy to store and transport, and can be restored to egg liquid by adding water when in use, so as to be convenient and quick. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a flow chart of the processing method of the egg product; DETAILED DESCRIPTION

[0028] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0029] As attached Figure 1 As shown:

[0030] Embodiment 1: The present invention provides a method for processing egg products, which specifically comprises the following steps:

[0031] S1. Raw material selection: Use fresh, uncontaminated, and crack-free chicken or duck eggs as raw materials; conduct strict quality inspections on raw eggs to ensure that they meet food safety standards.

[0032] S2, cleaning and disinfection: the raw eggs are placed in a cleaning machine, the dirt and impurities on the egg surface are rinsed with clean water, and the egg shells are disinfected by ultraviolet irradiation to kill surface bacteria; the ultraviolet irradiation method adopted is to install an ultraviolet sterilization lamp in the egg warehouse after rinsing, the lamp tube is kept 40cm from the egg surface, and the irradiation time is 30min-60min;

[0033] S3, breaking the eggshell and taking out the liquid: the cleaned eggshell is broken by an automated device to separate the egg white and the yolk, the egg yolk and the egg white are mixed evenly to form an egg liquid, and the egg liquid is collected for subsequent processing; by utilizing the difference in specific gravity between the egg white and the egg yolk, the egg white is allowed to flow out naturally while the yolk remains on the separation plate through an inclined separation plate or a rotating separator, and the egg yolk and the egg white are mixed evenly in a ratio of 1:2 through an egg liquid mixer to form a uniform egg liquid;

[0034] S4. Mixing ingredients: Mix whole egg liquid, maltose, milk powder, soy powder and clean water in proportion to form a mixed liquid; the weight portions are: 10 parts of whole egg liquid, 0.5 parts of maltose, 0.3 parts of milk powder, 0.3 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamin and mineral additives, and 0.1 parts of natural flavors; the specific production steps are: first add maltose, milk powder, soy powder and vitamin and mineral additives into clean water, stir evenly, then pour the whole egg liquid into the mixed liquid, continue stirring until completely uniform, add natural flavors, and stir evenly again.

[0035] S5. Homogenization and emulsification: Homogenize the mixed liquid to fully blend the egg liquid and auxiliary materials; set the homogenization pressure to 100-200 bar to make the emulsified particles small and evenly distributed; set the homogenization temperature to less than 85°C and perform multiple cycles of homogenization. The homogenization process helps to improve the taste and stability of the product.

[0036] S6. Sterilization and cooling: Heat the homogenized egg liquid mixture to 60°C and continue stirring for 5-10 minutes, then cool it to room temperature; sterilize again to ensure that all harmful microorganisms are killed while maintaining the nutritional content and taste of the egg liquid. The sterilized product must be quickly cooled to below room temperature to avoid residual heat affecting product quality.

[0037] S7, vacuum dehydration: put the cooled homogenized liquid into a vacuum dehydrator, set the temperature at 40-50°C, and dehydrate it under vacuum for 6-10 hours until it is completely dehydrated to form dry egg powder;

[0038] S8, powder screening: the dried egg powder is screened through a sieve to make the particles uniform and remove lumps. The sieve used is 80-120 mesh;

[0039] S9. Packaging and storage: Put the egg powder into sealed bags or vacuum packaging to prevent moisture and oxygen from entering. This egg product is not only easy to carry and store, but can also be mixed as needed during cooking, greatly enriching the product's application range.

[0040] As can be seen from the above, through the cleaning and disinfection steps, ultraviolet irradiation disinfection is used to effectively kill bacteria on the surface of the eggshell, ensuring the hygiene and safety of the egg liquid; and the use of automated equipment for cracking the shell to extract the liquid and mixing the ingredients improves production efficiency and reduces errors in manual operations; the homogenization process allows the egg liquid and auxiliary materials to be fully integrated, and the emulsified particles are fine and evenly distributed, thereby improving the taste and stability of the egg powder; through vacuum dehydration and vacuum packaging, the egg powder is prevented from moisture and oxidation, thereby extending the shelf life of the product; and the prepared egg powder can be used for a variety of food processing, such as baking, seasoning, nutritional supplements, etc., and has broad application prospects; and the dried egg powder is easy to store and transport, and only needs to be added with water when in use to restore it to egg liquid, which is convenient and quick.

[0041] Embodiment 2: This embodiment is basically the same as the previous embodiment, except that the processing method of the egg product specifically comprises the following steps:

[0042] S1. Raw material selection: Fresh, uncontaminated, and crack-free eggs or duck eggs are used as raw materials; fresh, uncontaminated, and crack-free eggs or duck eggs are used as raw materials to ensure the basic quality and safety of the product. At the same time, strict quality inspections prevent unqualified products from entering the processing stage, ensuring that the final product meets food safety standards, and providing consumers with high-quality and safe egg products.

[0043] S2. Cleaning and disinfection: Put the raw eggs into the cleaning machine, rinse the dirt and impurities on the egg surface with clean water, and use ozone disinfection. Set the ozone concentration to 0.5-1.5ppm and disinfect continuously for 15-30 minutes. After disinfection, fully ventilate the egg warehouse to remove residual ozone gas. Compared with traditional chemical disinfectants, it is safer and more environmentally friendly, ensuring the sanitary conditions of the eggshell surface, thereby reducing food safety risks.

[0044] S3, breaking the shell and taking the liquid: Use automated equipment to break the cleaned eggshell, separate the egg white and yolk, mix the egg yolk and egg white evenly to form egg liquid, and collect the egg liquid for subsequent processing; by taking advantage of the difference in specific gravity between egg white and egg yolk, use an inclined separation plate or a rotating separator to allow the egg white to flow out naturally while the yolk remains on the separation plate, and mix the egg yolk and egg white in a ratio of 1:2 through an egg liquid mixer to form a uniform egg liquid; the use of automated equipment greatly improves the efficiency and accuracy of breaking the shell and taking the liquid, and reduces the error of manual operation. In addition, using the difference in specific gravity between egg white and egg yolk for separation can efficiently obtain egg liquid, improving the consistency and quality of the product.

[0045] S4, mixing ingredients: Mix the whole egg liquid, maltose, milk powder, soy powder and clean water in proportion to form a mixed liquid; according to the weight parts: 10 parts of whole egg liquid, 0.5 parts of maltose, 0.3 parts of milk powder, 0.3 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamins and mineral additives, and 0.1 parts of natural flavors; the specific production steps are: first add maltose, milk powder, soy powder and vitamin mineral additives to clean water, stir evenly, then pour the whole egg liquid into the mixed liquid, continue to stir until completely uniform, add natural flavors, and stir evenly again. By mixing the dry powder ingredients with water first, the dissolution and dispersion effects are promoted, and the final mixed liquid is easier to process, which improves the nutritional value and taste of egg products.

[0046] S5. Homogenization and emulsification: homogenize the mixture to fully blend the egg liquid and auxiliary materials; set the homogenization pressure to 100-200 bar to make the emulsified particles small and evenly distributed; set the homogenization temperature to less than 85°C, and perform multiple cycles of homogenization. The homogenization process fully blends the egg liquid and auxiliary materials, and the emulsified particles are small and uniform, which significantly improves the taste and stability of the product. By controlling the homogenization pressure and temperature, an efficient emulsification effect is achieved, ensuring the quality consistency of egg products during storage and use.

[0047] S6, sterilization and cooling: heat the homogenized egg liquid mixture to 60°C and continue stirring for 5-10 minutes, then cool to room temperature; heat and sterilize the homogenized egg liquid to effectively eliminate harmful microorganisms and improve product safety. Controlling the heating temperature and time can maximize the retention of the nutritional content and taste of the egg liquid, while rapid cooling avoids the impact of residual heat on product quality and maintains the freshness of egg products.

[0048] S7, Vacuum dehydration: Place the cooled homogenized liquid into a vacuum dehydrator, set the temperature at 40-50℃, and dehydrate it under vacuum for 6-10 hours until it is completely dehydrated to form dry egg powder; dehydration under vacuum conditions can effectively prevent high temperature from damaging the nutritional components of the egg liquid, while reducing oxidation and water intrusion to form high-quality dry egg powder. Low-temperature vacuum dehydration technology ensures the flavor and color of the product, not only improving storage stability, but also providing the possibility of long-term storage.

[0049] S8, Powder screening: The dried egg powder is screened through a sieve to make the particles uniform and remove lumps. The sieve used is 80-120 mesh. The lumps are removed by screening to ensure that the final egg powder particles are uniform, which improves the fluidity and performance of the product. The 80-120 mesh sieve can control the fineness of the powder particles to meet different application requirements and provide convenience for the subsequent processing and use of the product.

[0050] S9. Packaging and storage: Put the egg powder into sealed bags or vacuum packaging to prevent moisture and oxygen from entering. Sealed bags or vacuum packaging can effectively prevent moisture and oxygen from entering, extend the shelf life of the egg powder, and maintain the quality of the product. The characteristics of easy carrying and storage greatly enrich the application range of egg products, facilitate users to mix according to their needs when cooking, and enhance the added value of the product.

[0051] As can be seen from the above, through the cleaning and disinfection steps, ozone disinfection is used to effectively kill bacteria and viruses on the surface of the eggshell, ensuring the hygiene and safety of the egg liquid; and automated equipment is used to crack the shell to extract the liquid and mix the ingredients, thereby improving production efficiency and reducing errors in manual operations; the homogenization treatment allows the egg liquid and auxiliary materials to be fully integrated, and the emulsified particles are fine and evenly distributed, thereby improving the taste and stability of the egg powder; through vacuum dehydration and vacuum packaging, the egg powder is prevented from moisture and oxidation, thereby extending the shelf life of the product; and the prepared egg powder can be used for a variety of food processing, such as baking, seasoning, nutritional supplements, etc., and has broad application prospects; and the dried egg powder is easy to store and transport, and only needs to be added with water when in use to restore it to egg liquid, which is convenient and quick.

[0052] Example 3: This example is basically the same as the previous example, except that, in the S4 ingredient mixing: the whole egg liquid, maltose, milk powder, soy powder and clean water are mixed in the following weight proportions: 10 parts of whole egg liquid, 0.5 parts of maltose, 0.3 parts of milk powder, 0.3 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamins and mineral additives, and 0.1 parts of natural flavors; the specific production steps are: first add maltose, milk powder, soy powder and vitamin and mineral additives to clean water, stir evenly, then pour the whole egg liquid into the mixed liquid, continue stirring until completely uniform, add natural flavors, stir evenly again, and obtain Formula A.

[0053] In the S4 ingredient mixing: the whole egg liquid, maltose, milk powder, soy powder and clean water are mixed in the following weight proportions: 10 parts of whole egg liquid, 1 part of maltose, 0.5 parts of milk powder, 0.5 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamin and mineral additives, and 0.1 parts of natural flavors; the specific production steps are: first add maltose, milk powder, soy powder and vitamin and mineral additives into clean water, stir evenly, then pour the whole egg liquid into the mixture, continue stirring until completely uniform, add natural flavors, stir evenly again, and obtain formula B.

[0054] In the S4 ingredient mixing: the whole egg liquid, maltose, milk powder, soy powder and clean water are mixed in the following weight proportions: 10 parts of whole egg liquid, 0.3 parts of maltose, 0.2 parts of milk powder, 0.2 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamin and mineral additives, and 0.1 parts of natural flavors; the specific production steps are: first add maltose, milk powder, soy powder and vitamin and mineral additives into clean water, stir evenly, then pour the whole egg liquid into the mixed liquid, continue stirring until completely uniform, add natural flavors, stir evenly again, and obtain Formula C.

[0055] The experimental results are shown in the following table:

[0056]

[0057]

[0058] From the above, we can see that by comparing the experimental results of different formulas, it can be seen that formula A performs best in terms of nutritional content, solubility, taste and stability, and is suitable as a recommended formula for new egg powder. Formula B and formula C have certain advantages in some aspects, but their overall performance is not as good as formula A.

[0059] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only a few embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible (e.g., the size, scale, structure, shape and proportion of various elements, as well as parameter values ​​(e.g., temperature, pressure, etc.), mounting arrangements, use of materials, color, directional changes, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method steps can be changed or reordered according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure described herein that performs the function, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, improvements, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiments. Therefore, the invention is not limited to a specific embodiment, but extends to numerous modifications still falling within the scope of the appended claims.

[0060] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.

[0061] It should be understood that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but for those of ordinary skill having the benefit of this disclosure, without undue experimentation, the development effort will be a routine task of design, fabrication, and production.

[0062] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for processing an egg product, characterized in that: The specific steps include: S1. Raw material selection: Use fresh, uncontaminated, crack-free chicken or duck eggs as raw materials; S2, cleaning and disinfection: put the raw eggs into a cleaning machine, wash the dirt and impurities on the egg surface with clean water, and use ultraviolet irradiation to disinfect the eggshell to kill surface bacteria; S3, breaking the eggshell and collecting the liquid: the cleaned eggshell is broken by an automated device to separate the egg white and the egg yolk, the egg yolk and the egg white are mixed evenly to form egg liquid, and the egg liquid is collected for subsequent processing; S4, mixing ingredients: mixing whole egg liquid, maltose, milk powder, soybean powder and clean water in proportion to form a mixed liquid; S5, homogenization and emulsification: homogenize the mixed liquid to fully blend the egg liquid and auxiliary materials; S6, sterilization and cooling: heat the homogenized egg liquid and continue stirring, and then cool it to room temperature; S7, vacuum dehydration: placing the cooled egg liquid into a vacuum dehydrator, and dehydrating it under vacuum to form dry egg powder; S8, powder screening: the dried egg powder is screened through a sieve to make the particles uniform and remove lumps; S9. Packaging and storage: Put the egg powder into sealed bags or vacuum packaging to prevent moisture and oxygen from entering.

2. The method for processing an egg product according to claim 1, characterized in that: The ultraviolet irradiation method adopted in the S2 disinfection treatment is to install an ultraviolet sterilization lamp in the flushed egg warehouse, keep the lamp tube 40cm away from the egg surface, and the irradiation time is 30min-60min.

3. The method for processing an egg product as claimed in claim 2, characterized in that: The S2 disinfection treatment also adopts ozone disinfection, by setting the ozone concentration to 0.5-1.5ppm, and continuously disinfecting for 15-30 minutes. After the disinfection is completed, the egg warehouse is fully ventilated to remove residual ozone gas.

4. The method for processing an egg product according to claim 1, characterized in that: The S3 shell breaking and liquid extraction utilizes the specific gravity difference between egg white and yolk, and allows the egg white to flow out naturally while the yolk remains on the separation plate through an inclined separation plate or a rotating separator, and mixes the egg yolk and egg white in a ratio of 1:2 through an egg liquid mixer to form a uniform egg liquid.

5. The method for processing an egg product according to claim 1, characterized in that: The formula used for mixing the S4 ingredients is as follows in parts by weight: 10 parts of whole egg liquid, 0.5 parts of maltose, 0.3 parts of milk powder, 0.3 parts of soy powder, 10 parts of clean water, 0.1 parts of vitamin and mineral additives, and 0.1 parts of natural flavors.

6. The method for processing an egg product as claimed in claim 5, characterized in that: The specific production steps of the formula are: first add maltose, milk powder, soy powder and vitamin and mineral additives into clean water, stir evenly, then pour the whole egg liquid into the mixed liquid, continue to stir until completely uniform, add natural flavors, and stir evenly again.

7. The method for processing an egg product according to claim 1, characterized in that: In the S5 homogenization and emulsification, the homogenization pressure is set to 100-200 bar, so that the emulsified particles are fine and evenly distributed; the homogenization temperature is set to less than 85° C., and multiple cycles of homogenization are performed.

8. The method for processing an egg product according to claim 1, characterized in that: In the S6 sterilization cooling, the homogenized egg liquid mixture is heated to 60° C. and continuously stirred for 5-10 minutes.

9. The method for processing an egg product according to claim 1, characterized in that: The S7 vacuum dehydration is to put the cooled homogenized liquid into a vacuum dehydrator, set the temperature at 40-50°C, and dehydrate it under vacuum for 6-10 hours until it is completely dehydrated to form dry egg powder.

10. The method for processing an egg product according to claim 1, characterized in that: The sieve used for the S8 powder screening is 80-120 mesh.

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