Egg liquid production method

Abstract

The invention discloses an egg liquid production method which is executed in an egg liquid production system, and in a feeding mode, when the temperature in an egg liquid barrel is smaller than or equal to a preset temperature, a feeding valve of the egg liquid barrel is opened, so that the egg liquid barrel receives egg liquid; when the liquid level of the egg liquid barrel reaches a pre-stirring liquid level, controlling a stirring blade module of the egg liquid barrel to pre-stir the egg liquid in the egg liquid barrel; when the liquid level of the egg liquid barrel reaches the liquid level required for feeding, a stirring blade module of the egg liquid barrel is controlled to conduct standardized stirring on the egg liquid in the egg liquid barrel; after the standardized stirring is performed, the feeding mode is ended; wherein the preset temperature, the pre-stirring speed, the standardized stirring speed and the standardized stirring time are associated with the type of the egg liquid. In other words, the egg liquid production method is a special control process capable of manufacturing different types of egg liquid.

Description

Technical Field

[0001] This invention relates to an egg liquid production technology, and more particularly to an egg liquid production method with a dedicated control process for egg liquid production. The egg liquid production tank used in the egg liquid production method can be designed to perform thorough cleaning with water flow, and the egg liquid tank can be equipped with a stirring blade module that can be automatically controlled to stir the egg liquid. This gives the egg liquid tank the dual function of storing egg liquid and effectively dissolving additives (e.g., salt or sugar) in the egg liquid. Background Technology

[0002] Egg liquid is a processed food product, primarily made by selecting, cleaning, beating, shelling, filtering or sterilizing, filling, and storing raw eggs to form a liquid food. Examples include egg white liquid, egg yolk liquid, whole egg liquid, or a mixture of these with dissolved additives (e.g., salt, sugar, or other nutrients). Egg liquid has a wide range of applications, including in baking, seafood, meat products, pharmaceuticals, animal feed, and cosmetics.

[0003] While egg liquid offers advantages such as convenience and economy, it is essentially a protein product, exhibiting characteristics like viscosity, heat denaturation, and acid / alkali denaturation. Most egg liquid production tanks currently employ Cleaning in Place (CIP) to avoid disassembling pipes or other components. However, the tank design still cannot completely eliminate egg liquid residue, raising concerns about food safety. Furthermore, residual egg liquid is more prone to spoilage due to heat and pH changes, making cleaning the tanks even more difficult.

[0004] On the other hand, for egg liquid containing additives (such as salt, sugar, or other nutrients), the traditional design of egg liquid containers with stirring blades still prevents the additives from dissolving effectively in the egg liquid, causing them to settle and form sediment in the container. This leads to problems with cleaning the egg liquid container and storing the egg liquid. Furthermore, the manufacturing, storage, and cleaning of different egg liquids (egg white liquid, egg yolk liquid, whole egg liquid, or a mixture of these with dissolved additives) still rely heavily on manual labor, lacking automation and dedicated control processes to make the manufacturing, storage, and cleaning of different types of egg liquids more efficient and to ensure the safety and reliability of egg liquid products. Summary of the Invention

[0005] To address at least one technical problem in the prior art, the present invention provides a method for producing egg liquid, which is performed on an egg liquid production system having multiple modes, and includes the following steps: initiating the feeding mode. In the feeding mode: when the temperature inside the egg liquid container is higher than the preset temperature, the ice water cooling system is activated to cool the egg liquid container; when the temperature inside the egg liquid container is lower than or equal to the preset temperature, the feeding valve of the egg liquid container is opened to allow the egg liquid container to receive the egg liquid; when the liquid level in the egg liquid container reaches the pre-stirring level, the stirring blade module of the egg liquid container is controlled to pre-stir the egg liquid in the egg liquid container, wherein the stirring blade module stirs the egg liquid in the egg liquid container at a pre-stirring speed; when the liquid level in the egg liquid container reaches the required feeding level, the stirring blade module of the egg liquid container is controlled to perform standardized stirring of the egg liquid in the egg liquid container, wherein the stirring blade module stirs the egg liquid in the egg liquid container at a standardized stirring speed for a standardized stirring time; and after the egg liquid in the egg liquid container has been stirred for a standardized stirring time, the feeding mode ends; wherein the preset temperature, pre-stirring speed, standardized stirring speed, and standardized stirring time are related to the type of egg liquid.

[0006] In one embodiment of the present invention, the egg liquid production method further includes the following steps: activating a quality management mode. In the quality management mode: when the temperature inside the egg liquid tank is higher than a preset temperature, the ice water cooling system is shut off; when the temperature inside the egg liquid tank is higher than the preset temperature, and the time for which the temperature inside the egg liquid tank is higher than the preset temperature is longer than the overheating time, the feeding mode is prohibited from being activated until the positioning cleaning mode is activated and terminated; when the pH value of the egg liquid inside the egg liquid tank is lower than a preset pH value, the feeding mode is prohibited from being activated until the positioning cleaning mode is activated and terminated; and when the cumulative usage time of the egg liquid tank exceeds the control time, the feeding mode is prohibited from being activated until the positioning cleaning mode is activated and terminated; wherein the preset pH value is related to the type of egg liquid.

[0007] In one embodiment of the present invention, the egg liquid production method further includes the following steps: activating a positioning cleaning mode. In the positioning cleaning mode: opening the bottom valve of the egg liquid tank to allow multiple cleaning spray balls to spray water or cleaning liquid for positioning cleaning; controlling the stirring blade module of the egg liquid tank to perform positioning cleaning and stirring of the liquid in the egg liquid tank, wherein the stirring blade module stirs the liquid in the egg liquid tank at a positioning cleaning and stirring speed; and ending the positioning cleaning mode after receiving a positioning cleaning end signal.

[0008] In one embodiment of the present invention, the egg liquid production method further includes the following steps: activating the discharge mode. In the discharge mode: opening the bottom valve of the egg liquid tank, and when the liquid level in the egg liquid tank reaches the stop stirring level, controlling the stirring blade module of the egg liquid tank to stop stirring, wherein the stop stirring level is lower than the pre-stirring level; and according to the discharge demand signal, causing the egg liquid tank to discharge the specified demand amount or all of the egg liquid, and then ending the discharge mode.

[0009] In one embodiment of the present invention, the egg liquid production method further includes the following steps: activating a dissolving and stirring mode. In the dissolving and stirring mode: controlling the stirring blade module of the egg liquid tank to dissolve and stir the egg liquid in the egg liquid tank, wherein the stirring blade module stirs the egg liquid in the egg liquid tank at a dissolving and stirring speed for a certain period of time; and after the egg liquid in the egg liquid tank has been stirred for a certain period of time, ending the dissolving and stirring mode; wherein the dissolving and stirring speed and the dissolving and stirring time are related to the type of egg liquid.

[0010] In one embodiment of the present invention, the egg liquid production method further includes the following steps: activating a storage and stirring mode. In the storage and stirring mode: controlling the stirring blade module of the egg liquid tank to store and stir the egg liquid in the egg liquid tank, wherein, according to a stirring mode selection signal, the stirring blade module continuously stirs the egg liquid in the egg liquid tank at a continuous stirring speed, or the stirring blade module stirs the egg liquid in the egg liquid tank at an intermittent stirring speed for a period of intermittent stirring start time, then stops stirring for a period of intermittent stirring stop time, and then continues intermittent stirring; and upon receiving a stop storage and stirring signal, ending the storage and stirring mode; wherein the continuous stirring speed, intermittent stirring speed, intermittent stirring start time, and intermittent stirring stop time are related to the type of egg liquid.

[0011] In one embodiment of the present invention, the egg liquid is one of the following: unsterilized egg white liquid, sterilized egg white liquid, sterilized egg yolk liquid, sterilized whole egg liquid, sterilized egg yolk liquid with 10 wt% sugar or salt, sterilized egg yolk liquid with 50 wt% sugar, sterilized whole egg liquid with 10 wt% sugar or salt, and sterilized whole egg liquid with 50 wt% sugar or salt.

[0012] In one embodiment of the present invention, when the egg liquid is an unsterilized egg white liquid, the preset temperature is 4 to 7 degrees Celsius, the standardized stirring speed is 10 to 20 revolutions per minute, the standardized stirring time is 1 to 5 minutes, the time for excessively high temperature is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1 to 5 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0013] In one embodiment of the present invention, when the egg liquid is a sterilized protein liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessively high temperature is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0014] In one embodiment of the present invention, when the egg liquid is a sterilized egg yolk liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessively high temperature is 4 hours, the preset pH value is 6.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0015] In one embodiment of the present invention, when the egg liquid is sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessively high temperature is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0016] In one embodiment of the present invention, when the egg liquid is a sterilized egg yolk liquid with 10 wt% sugar or salt added, the preset temperature includes a preset temperature before dissolution and a preset temperature after dissolution. The preset temperature before dissolution is 4-15 degrees Celsius, and the preset temperature after dissolution is 4-7 degrees Celsius. The pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessive temperature is 4 hours, the preset pH value is 6.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the dissolution stirring speed is 40-60 revolutions per minute, the dissolution stirring time is 0.5-1.5 hours, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0017] In one embodiment of the present invention, when the egg liquid is a sterilized egg yolk liquid with 50 wt% sugar added, the preset temperature includes a preset temperature before dissolution and a preset temperature after dissolution. The preset temperature before dissolution is 4-15 degrees Celsius, and the preset temperature after dissolution is 4-7 degrees Celsius. The pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessive temperature is 4 hours, the preset pH value is 6.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the dissolution stirring speed is 40-60 revolutions per minute, the dissolution stirring time is 2-3 hours, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0018] In one embodiment of the present invention, when the egg liquid is a sterilized whole egg liquid with 10 wt% sugar or salt added, the preset temperature includes a preset temperature before dissolution and a preset temperature after dissolution. The preset temperature before dissolution is 4-15 degrees Celsius, and the preset temperature after dissolution is 4-7 degrees Celsius. The pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessive temperature is 4 hours, the preset pH value is 7.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the dissolution stirring speed is 40-60 revolutions per minute, the dissolution stirring time is 0.5-1.5 hours, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0019] In one embodiment of the present invention, when the egg liquid is a sterilized whole egg liquid with 50 wt% sugar or salt added, the preset temperature includes a preset temperature before dissolution and a preset temperature after dissolution. The preset temperature before dissolution is 4-15 degrees Celsius, and the preset temperature after dissolution is 4-7 degrees Celsius. The pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute, the standardized stirring time is 5-30 minutes, the time for excessive temperature is 4 hours, the preset pH value is 7.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the dissolution stirring speed is 40-60 revolutions per minute, the dissolution stirring time is 1-1.5 hours, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0020] In short, the present invention provides a method for producing egg liquid, which is a dedicated control process for producing different types of egg liquid. Attached Figure Description

[0021] Figure 1 This is a side cross-sectional view of the egg liquid bucket according to an embodiment of the present invention, wherein the bottom valve of the bucket is omitted;

[0022] Figure 2 This is a cross-sectional view of the egg liquid bucket from another side in an embodiment of the present invention, wherein the agitator, stirring blade module and cleaning spray ball are omitted;

[0023] Figure 3 This is a three-dimensional schematic diagram of the cleaning spray ball of the egg liquid bucket according to an embodiment of the present invention;

[0024] Figure 4 This is a side cross-sectional view of an egg liquid bucket according to another embodiment of the present invention, wherein the agitator, stirring blade module and cleaning spray ball are omitted;

[0025] Figure 5 This is a three-dimensional schematic diagram of a sensor installed in an egg liquid container according to an embodiment of the present invention;

[0026] Figure 6 This is a top cross-sectional view of the egg liquid container according to an embodiment of the present invention;

[0027] Figure 7 This is a top cross-sectional view of an egg liquid container according to another embodiment of the present invention;

[0028] Figure 8 This is a system block diagram of the egg liquid production system according to an embodiment of the present invention;

[0029] Figure 9 This is a perspective view of an egg liquid production system according to another embodiment of the present invention; and

[0030] Figure 10 This is a schematic flowchart of the egg liquid production method according to an embodiment of the present invention.

[0031] Symbol explanation:

[0032] 1: Barrel body

[0033] 11: Conical upper end plate

[0034] 111: Conical wall

[0035] 12: Columnar barrel body

[0036] 13: Conical lower end plate

[0037] 131: Conical wall

[0038] 132: Circular opening

[0039] 2: Stirring blade module

[0040] 21: Main stirring blades

[0041] 212: Hole

[0042] 22: Stirring blade shaft

[0043] 221: Bushing

[0044] 23: Auxiliary stirring blades

[0045] 3: Clean the spray ball

[0046] 31: Spherical nozzle

[0047] 311: Bottom of the plane

[0048] 32: Columnar part

[0049] 4: Stirring plate

[0050] 5: Bottom valve

[0051] 6: Sensing device

[0052] 61: Main body of the detector

[0053] 62: Interface Section

[0054] 621: Arc-shaped connection structure

[0055] 63: Rod body

[0056] 7: Chilled Water Cooling System

[0057] 8: Sensing Module

[0058] A1: Controller

[0059] A2: Drive motor

[0060] A3: Cleaning water valve

[0061] B1: Add egg mixture to the bucket

[0062] B2: Liquid delivery pump

[0063] B3: Filtration device

[0064] B4: Egg liquid filtering receiving bucket

[0065] C: Baseline

[0066] D: Distance

[0067] H: Expanded hole structure

[0068] P: Pin hole

[0069] S0~S8: Steps

[0070] V: Spray nozzle

[0071] α: Oblique angle

[0072] β: First cone angle

[0073] γ: The oblique angle of the second cone. Detailed Implementation

[0074] Please refer to Figure 1 and Figure 2 , Figure 1 This is a side cross-sectional view of the egg liquid container according to an embodiment of the present invention, and Figure 2 This is a schematic cross-sectional view of the egg liquid container from another side according to an embodiment of the present invention, wherein... Figure 1 The bottom valve 5 was ignored, and Figure 2 The agitator plate 4, stirring blade module 2, and cleaning spray ball 3 are omitted. The egg liquid production method of this invention is implemented in an egg liquid production system, which uses, as described above... Figure 1 The egg mixture container shown is a bucket body 1, a stirring blade module 2, a plurality of cleaning spray balls 3, and a plurality of agitator plates 4. The bucket body 1 includes a conical upper end plate 11, a cylindrical bucket body 12, and a conical lower end plate 13, wherein the bottom of the cylindrical bucket body 12 is connected to the conical lower end plate 13, and the conical upper end plate 11 is connected to the top of the cylindrical bucket body 12.

[0075] The stirring blade module 2 includes a main stirring blade 21 and a stirring blade shaft 22. The stirring blade shaft 22 is fixed to the center of the container 1, and the main stirring blade 21 is connected to the bottom of the stirring blade shaft 22. The main stirring blade 21 is a long and wide blade, thus providing sufficient stirring force to facilitate the dissolution of sugar or salt added to the egg liquid. Furthermore, the main stirring blade 21 has a plurality of holes 212 on its left and right sides (two holes 212 on each side in this embodiment) to reduce resistance during stirring. In addition, in this embodiment, the stirring blade module 2 further includes at least one auxiliary stirring blade 23, which is positioned between the highest liquid level of the container 1 (the bottom of the conical upper end plate 11) and the main stirring blade 21. The auxiliary stirring blade 23 is a rectangular blade and is provided to aid in stirring and dissolving. Incidentally, since high-speed stirring of egg liquid can easily cause foaming or foam refinement, in this invention, the main stirring blade 21 and the auxiliary stirring blade 23 are controlled to rotate and stir at a low speed, and the stirring speed is less than or equal to 60 revolutions per minute (i.e., 60 RPM).

[0076] Multiple cleaning spray balls 3 are uprightly mounted on both sides of the stirring blade shaft 22 and fixed to the barrel 1. The cleaning spray balls 3 are connected to the cleaning water valve, and the water or cleaning liquid supplied by the cleaning water valve performs targeted cleaning of the interior of the barrel 1. Multiple agitator plates 4 are connected to opposite sides of the inner wall of the cylindrical barrel 12, also for the purpose of aiding in stirring and dissolving. Furthermore, because the stirring blade module 2 is fixed at the exact center of the barrel 1, the main stirring blade 21 and the auxiliary stirring blade 23 will cause the egg liquid to flow in the same direction when they rotate, which is not conducive to dissolving and stirring. Therefore, by connecting multiple agitator plates 4 to opposite sides of the inner wall of the cylindrical barrel 12, the unidirectional flow generated by the rotation stirring can be disrupted, thereby further aiding in dissolving and stirring.

[0077] In addition, in this embodiment, the egg liquid container further includes a bottom valve 5, which is connected to the conical lower end plate 13 and positioned at a circular opening 132 on the conical lower end plate 13 at the exact center of the container body 1. The bottom valve 5 can be opened during discharge or positioning cleaning to discharge the material or allow water or cleaning liquid for cleaning to flow out of the container body 1. Generally, if the conical lower end plate 13 has a deep and long recess, it usually causes the added by-products such as sugar or salt (i.e., additives) to deposit in this recess during dissolution and stirring, creating a problem of dead zones in the dissolution process. However, in this invention, since the bottom valve 5 is positioned at the circular opening 132 on the conical lower end plate 13 at the exact center of the container body 1, the conical lower end plate 13 does not have a deep and long recess, thus avoiding the problem of dead zones in the dissolution process. Furthermore, the bottom valve 5 also functions as an inlet valve; in other words, the bottom valve 5 is an inlet / outlet valve.

[0078] In this embodiment, the first conical angle β between the conical wall 131 of the conical lower end plate 13 and the horizontal axis is designed to be greater than or equal to 14 and less than or equal to 20 degrees (preferably 14 or 20 degrees). This allows the viscous egg liquid to be smoothly discharged from the container 1 during complete discharge or positioning cleaning, reducing the amount of egg liquid remaining in the container 1. In addition, the angle α between the bottom of the main stirring blade 21 and the horizontal axis (greater than or equal to 14 and less than or equal to 20 degrees, and preferably 14 or 20 degrees) is the same as the first conical angle β, and is at a distance D greater than or equal to 45 cm and less than or equal to 100 cm from the conical wall 131 of the conical lower end plate 13, preferably 50 or 80 cm. Typically, a design of 50 cm is preferred, which can prevent the deposition of added by-products such as sugar or salt (i.e., additives) on the conical lower end plate 13.

[0079] Furthermore, because egg liquid is viscous, heat-sensitive, and acid-base-sensitive, the egg liquid container must not have any blind spots during targeted cleaning. Therefore, in order to ensure that water or cleaning liquid can completely flow through and cover all positions of the container body 1 and all positions of the components within the container body 1, the egg liquid container in this invention adopts a non-right-angled, downstream water flow design.

[0080] Furthermore, the second conical angle γ between the conical wall 111 of the conical upper end plate 11 and the horizontal axis is designed to be greater than or equal to 8 degrees and less than or equal to 12 degrees, preferably 10 degrees, so that water or cleaning liquid can flow smoothly. Moreover, the cylindrical barrel 12 and the conical lower end plate 13 are integrally formed or welded together without overlapping sheet metal; the main stirring blade 21 and the auxiliary stirring blade 23 are integrally formed (e.g., by laser cutting) without overlapping sheet metal and are fixed to the stirring blade shaft 22 by welding; and the agitator plate 4 is designed to be integrally formed (e.g., by laser cutting) without overlapping sheet metal, thereby avoiding cleaning dead corners that could lead to egg residue.

[0081] In addition, the stirring blade shaft 22 has a plurality of bushings 221. Each of the bushings 221 has an inclined surface at both its upper and lower ends. Each of the main stirring blade 21 and the auxiliary stirring blade 23 is welded upright without inclination to its corresponding bushing 221. The bottom end of the stirring blade shaft 22 is hemispherical. The main stirring blade 21 and the auxiliary stirring blade 23 are not fixed to the stirring blade shaft 22 with screws, but the top end of the stirring blade shaft 22 can be fixed to the barrel 1 with screws, for example, by locking it to the conical upper end plate 11. This design avoids the possibility of egg residue remaining at the connection between the main stirring blade 21 and the stirring blade shaft 22, and at the connection between the auxiliary stirring blade 23 and the stirring blade shaft 22, due to cleaning dead zones.

[0082] Additionally, please refer to Figure 1 , Figure 2 and Figure 3 , Figure 3This is a three-dimensional schematic diagram of the cleaning spray ball of the egg liquid bucket according to an embodiment of the present invention. Each of the plurality of cleaning spray balls 3 includes a spherical nozzle 31 and a columnar portion 32. The flat bottom 311 of the spherical nozzle 31 is connected to the columnar portion 32, and the columnar portion 32 is fixedly disposed on the bucket body 1 and located on both sides of the stirring blade shaft 22. Further, the cleaning spray ball 3 forms a plurality of water spray holes V on the spherical nozzle 31 and the columnar portion 32. One end of the columnar portion 32 can also be connected to a cleaning water valve to receive water or cleaning liquid for cleaning purposes. In addition, the columnar portion 32 has a pin hole P for a pin to pass through to fix the cleaning spray ball 3 to a detachable tube passing through the conical upper end plate 11 of the bucket body 1, thereby allowing the cleaning spray ball 3 to be upright disposed on one side of the stirring blade shaft 22 and fixed to the bucket body 1. Figure 3 The dotted lines indicate the direction of water or cleaning fluid spraying through the spray holes V. The design of the flat bottom 311 of the spherical nozzle 31 is mainly to allow water or cleaning fluid to be sprayed directly upward through the spray holes V of the flat bottom 311, so as to achieve a non-right-angled water flow design.

[0083] Please refer to Figure 4 , Figure 4 This is a side cross-sectional schematic diagram of an egg liquid container according to another embodiment of the present invention, wherein... Figure 4 The agitator plate, stirring blade module, and cleaning spray balls are omitted. In some cases, the conical upper end plate 11 or the cylindrical barrel 12 may require openings; therefore, at least one of the conical upper end plate 11 and the cylindrical barrel 12 shall have at least one expansion hole structure. In addition, in order to achieve thorough cleaning, the diameter of the expansion hole structure H is designed to gradually decrease from the outer surface of the barrel 1, so that the outer surface of the expansion hole structure H is a conical slope.

[0084] Please refer to Figure 4 and Figure 5 , Figure 5 This is a perspective view of a sensor installed in an egg mixture container according to an embodiment of the present invention. In this embodiment, the egg mixture container further includes a sensing device 6. The sensing device 6 is used to... Figure 4 The expansion hole structure H is inserted into the barrel 1 and includes a detector body 61, a rod 63, and an interface part 62. The interface part 62 connects the detector body 61 and the rod 63. The center line of the rod 63 and the interface part 62 has an angle θ of 12.5 to 17.5 degrees, preferably 15 degrees. The interface part 62 is disc-shaped and has an arc-angle connection structure 621, which connects to the rod 63. The arc-angle connection structure 621 is designed to allow water or cleaning liquid to flow through during positioning cleaning, avoiding cleaning dead corners that may cause egg residue.

[0085] Please refer to Figure 6 and Figure 7 , Figure 6This is a top cross-sectional view of the egg liquid container according to an embodiment of the present invention, and Figure 7 This is a top cross-sectional view of the egg liquid container according to another embodiment of the present invention. In this embodiment, the number of agitator plates 4 is two, and the number of cleaning spray balls 3 is two. The two agitator plates 4 are respectively positioned at baseline C ( Figure 6 , Figure 7 The center line of the tank is positioned at a 45-degree counterclockwise angle to the baseline C and a 135-degree clockwise angle to the baseline C. Two cleaning spray balls 3 are positioned at a 90-135-degree counterclockwise angle to the baseline C and a 45-90-degree clockwise angle to the baseline C, respectively, where the baseline C is perpendicular to the center line of the tank 1. For example... Figure 6 As shown, the two cleaning spray balls 3 are respectively positioned at a counterclockwise 90-degree angle to baseline C and a clockwise 90-degree angle to baseline C, and as shown in the figure. Figure 7 As shown, the positions are set at 135 degrees counterclockwise from baseline C and 45 degrees clockwise from baseline C, respectively.

[0086] Please refer to Figure 8 , Figure 8 This is a system block diagram of an egg liquid production system according to an embodiment of the present invention. In addition to any of the aforementioned egg liquid tanks, the egg liquid production system of the present invention further includes a controller A1, a drive motor A2, and an ice-water cooling system 7. The egg liquid tank further includes a sensing module 8, which includes, for example, the aforementioned sensing device 6, but is not limited thereto. The sensing module 8 includes at least a sensing device capable of sensing temperature, liquid level, and pH value. The drive motor A2 is electrically connected to the controller A1 and connected to the stirring blade module 2 of the egg liquid tank, wherein the stirring speed of the stirring blade module 2 is controlled by the controller A1 to be less than or equal to 60 revolutions per minute. Furthermore, the egg liquid production system further includes a cleaning water valve A3. The cleaning water valve A3 is electrically connected to the controller A1 and connected to a plurality of cleaning spray balls 3, wherein the cleaning water valve A3 is opened or closed according to the control of the controller A1. The tank bottom valve 5 is electrically connected to the controller A1. The controller A1 can control the tank bottom valve 5 to open during feeding, discharging, or positioning cleaning, and control the tank bottom valve 5 to close at other times. The ice water cooling system 7 is connected to the body 1 of the egg mixture container and electrically connected to the controller A1. The controller A1 controls the temperature inside the egg mixture container by turning the ice water cooling system 7 on and off. The sensing module 8 is also electrically connected to the controller A1 to transmit various sensing signals to the controller A1.

[0087] Please refer to Figure 9 , Figure 9This is a perspective view of an egg liquid production system according to another embodiment of the present invention. In this embodiment, the egg liquid production system further includes an egg liquid input tank B1, a liquid delivery pump B2, and a filtering device B3. The liquid delivery pump B2 is connected to the egg liquid input tank B1. The filtering device B3 is connected to the liquid delivery pump B2. The aforementioned egg liquid tank is used as a filtered egg liquid receiving tank B4 and is connected to the filtering device B3. In this embodiment, the egg liquid input tank B1 receives the unfiltered egg liquid produced after washing and shelling eggs, and the unfiltered egg liquid is sent to the filtering device B3 by the liquid delivery pump B2. The filtering device B3 filters the unfiltered egg liquid to produce filtered egg liquid for the filtered egg liquid receiving tank B4.

[0088] Please refer to the following at the same time Figure 1 , Figure 2 , Figure 8 and Figure 10 This is a schematic flowchart of the egg liquid production method according to an embodiment of the present invention. Figure 10 The egg liquid production method is implemented in an egg liquid production system with multiple modes. In some cases, the egg liquid production system operates in two modes simultaneously. For example, the egg liquid production system may operate in quality management mode, discharge mode and storage and mixing mode at the same time. Figure 10 The egg liquid production method includes steps S1 to S7, which are explained below.

[0089] In step S1, the controller A1 of the egg liquid production system starts the feeding mode. In the feeding mode, the controller A1 first checks the temperature inside the egg liquid tank (which can be determined by obtaining the temperature measurement result generated by the temperature sensor installed in the egg liquid tank) to determine whether feeding is allowed. When the temperature inside the egg liquid tank is higher than the preset temperature, the ice water cooling system 7 is turned on to cool the egg liquid tank to prevent the egg liquid inside from spoiling; when the temperature inside the egg liquid tank is less than or equal to the preset temperature, the ice water cooling system 7 is turned off or not turned on, and the egg liquid production system allows feeding and opens the feeding valve of the egg liquid tank to allow the egg liquid tank to receive the egg liquid. Subsequently, when the egg liquid tank receives egg liquid and the liquid level in the tank (which can be determined by obtaining the pressure measurement result generated by the pressure sensor installed in the egg liquid tank; however, the sensing device used to sense the liquid level is not limited to a pressure sensor and may be other types of liquid level sensing devices) reaches the pre-stirring level, controller A1 controls the stirring blade module 2 of the egg liquid tank to pre-stir the egg liquid in the tank, wherein the stirring blade module continuously stirs the egg liquid in the tank at a pre-stirring speed. Then, when the liquid level in the egg liquid tank reaches the required feeding level, controller A1 controls the stirring blade module 2 of the egg liquid tank to perform standardized stirring of the egg liquid in the tank, wherein the stirring blade module stirs the egg liquid in the tank at a standardized stirring speed for a standardized stirring time. Then, after the egg liquid in the tank has been stirred for a standardized stirring time, controller A1 ends the feeding mode. Please note that the above-mentioned preset temperature, pre-stirring speed, standardized stirring speed, and standardized stirring time are related to the type of egg liquid.

[0090] Next, in step S2, controller A1 activates the quality management mode. In quality management mode, when the temperature inside the egg liquid tank exceeds the preset temperature, controller A1 will shut down the ice water cooling system 7. If the ice water cooling system 7 malfunctions, it may cause the temperature inside the egg liquid tank to exceed the preset temperature after receiving the egg liquid in the feeding mode. In this case, the ice water cooling system 7 should be shut down to prevent the temperature inside the egg liquid tank from rising due to the malfunction of the ice water cooling system 7. In addition, when the temperature inside the egg liquid tank exceeds the preset temperature, and the timer for the temperature inside the egg liquid tank exceeding the preset temperature exceeds the excessively high temperature time, controller A1 will prevent the feeding mode from starting until the positioning cleaning mode is started and ends. When the pH value of the egg liquid in the egg liquid container (which can be determined by measuring the pH value of the egg liquid in the container using a pH sensor installed in the container) is lower than the preset pH value, controller A1 will prevent the feeding mode from starting until the positioning cleaning mode is started and ended; and when the cumulative usage time of the egg liquid container exceeds the controlled time, controller A1 will prevent the feeding mode from starting until the positioning cleaning mode is started and ended. Please note that the aforementioned preset pH value is related to the type of egg liquid.

[0091] In step S3, controller A1 determines whether the quality management is passed (whether the temperature inside the egg liquid container is lower than the preset temperature, whether the pH value of the egg liquid inside the container is lower than the preset pH value, and whether the cumulative usage time of the egg liquid container has not exceeded the control time). If controller A1 determines that the quality management is passed, step S5 will be executed; if controller A1 determines that the quality management is failed, step S4 will be executed. Furthermore, the quality management mode can be a persistent mode, which can be used to continuously monitor the temperature and pH value inside the egg liquid container, as well as the cumulative usage time of the egg liquid container. Therefore, steps S2 and S3 are persistent steps and can be executed simultaneously with other steps.

[0092] In step S4, controller A1 activates the positioning cleaning mode, or performs other actions including activating the positioning cleaning mode, such as simply issuing a warning via text or sound, or performing actions including activating the positioning cleaning mode and issuing a warning via text or sound. In the positioning cleaning mode, controller A1 controls the bottom valve 5 of the egg liquid container to open, controls the cleaning water valve to cause multiple cleaning spray balls 3 to spray water or cleaning liquid for positioning cleaning, and controls the stirring blade module 2 of the egg liquid container to perform positioning cleaning and stirring of the liquid inside the egg liquid container, wherein the stirring blade module 2 stirs the liquid inside the egg liquid container at a positioning cleaning and stirring speed. Then, after receiving a positioning cleaning end signal, controller A1 ends the positioning cleaning mode, for example by determining whether the positioning cleaning time has reached the set time or by generating a positioning cleaning end signal manually. Additionally, when ending the positioning cleaning mode, controller A1 also resets the accumulated usage time of the egg liquid container to zero to restart the timer.

[0093] Incidentally, the cleaning method of the positioning cleaning mode may be at least one of the following: (1) rinsing with water; (2) rinsing with water first, then cleaning with an alkaline cleaning liquid, and then rinsing with water again; (3) rinsing with water first, then cleaning with an acidic cleaning liquid, and then rinsing with water again; (4) rinsing with water first, then cleaning with an alkaline cleaning liquid, then rinsing with water again, then cleaning with an acidic cleaning liquid, and then rinsing with water again; (5) disinfecting with hot water. However, the above cleaning methods are not intended to limit the present invention.

[0094] In step S5, controller A1 activates the dissolving and stirring mode. In this mode, controller A1 controls the stirring blade module 2 of the egg mixture container to dissolve and stir the egg mixture within the container. The stirring blade module 2 stirs the egg mixture at a dissolving and stirring speed for a specified period of time. Then, after the egg mixture has been stirred for this period, controller A1 terminates the dissolving and stirring mode. Note that the dissolving and stirring speed and duration are related to the type of egg mixture.

[0095] In step S6, controller A1 activates the storage and stirring mode. In this mode, controller A1 controls the stirring blade module 2 of the egg liquid container to store and stir the egg liquid within the container. Controller A1 selects a signal based on the stirring mode, controlling the stirring blade module 2 to continuously stir the egg liquid at a continuous stirring speed, or to stir the egg liquid at an intermittent stirring speed for a specified intermittent stirring start time. Then, the stirring blade module 2 stops stirring for a specified intermittent stirring stop time before resuming intermittent stirring. Upon receiving a stop storage and stirring signal, controller A1 terminates the storage and stirring mode. This stop signal can be generated in the discharge mode or manually. Note that the continuous stirring speed, intermittent stirring speed, intermittent stirring start time, and intermittent stirring stop time are related to the type of egg liquid. Alternatively, step S6 can be a permanent step following step S5, allowing the stirring blade module 2 to continuously store and stir the egg liquid until the stop storage and stirring signal is generated.

[0096] In step S7, controller A1 initiates the discharge mode. In the discharge mode, controller A1 opens the bottom valve 5 of the egg liquid tank and generates a stop-stirring signal when the liquid level in the egg liquid tank reaches the stop-stirring level, thereby controlling the stirring blade module 2 of the egg liquid tank to stop stirring, wherein the stop-stirring level is lower than the pre-stirring level. Then, controller A1 discharges the specified required amount or all of the egg liquid from the egg liquid tank according to the discharge demand signal, and then ends the discharge mode. Furthermore, the egg liquid production method also includes the step of initiating a discharge mode, in which controller A1 controls the bottom valve 5 of the egg liquid tank to open for forced discharge, and after the stop-discharge signal, controller A1 controls the bottom valve 5 of the egg liquid tank to close, thereby ending the discharge mode. In addition, before step S1, step S0 can be executed to start the positioning cleaning mode, and after step S7, step S8 can be executed to start the positioning cleaning mode. This ensures that the egg liquid tank has been cleaned before feeding and after discharging.

[0097] In the above-described egg liquid production method, the egg liquid can be one of the following: unsterilized egg white liquid, sterilized egg white liquid, sterilized egg yolk liquid, sterilized whole egg liquid, sterilized egg yolk liquid with 10 wt% (wt% represents weight percentage) of sugar or salt, sterilized egg yolk liquid with 50 wt% of sugar, sterilized whole egg liquid with 10 wt% of sugar or salt, and sterilized whole egg liquid with 50 wt% of sugar or salt. The specified required quantities and feed liquid levels can be set according to the actual production line. Furthermore, the egg liquid production method of the present invention is not limited to the above-described types of egg liquid.

[0098] When the egg liquid is unpasteurized egg white, the preset temperature is 4-7 degrees Celsius, the pre-stirring level is a set value with no limit, the standardized stirring speed is 10-20 revolutions per minute, the standardized stirring time is 1-5 minutes, the overheating time is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes. Furthermore, when the egg liquid is unpasteurized egg white, there are no limitations on the pre-stirring speed, pre-stirring level, dissolving stirring speed, dissolving stirring time, continuous stirring speed, and intermittent stirring speed. Moreover, when the egg liquid is any of the other than unpasteurized egg white, the pre-stirring level is designed to be a height (e.g., 10 cm) above the main stirring blade 21, but in practice, the pre-stirring level can be calculated and set according to the actual size of the tank 1 on the production line.

[0099] When the egg liquid is a sterilized egg white liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute (preferably 55 revolutions per minute), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the time for excessive temperature is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0100] When the egg liquid is sterilized egg yolk liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute (preferably 55 revolutions per minute), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the time for excessive temperature is 4 hours, the preset pH value is 6.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0101] When the egg liquid is sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute (preferably 55 revolutions per minute), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the time for excessive temperature is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0102] When the egg liquid is a pasteurized egg yolk liquid with 10 wt% sugar or salt added, the preset temperature includes a pre-dissolution preset temperature and a post-dissolution preset temperature. The pre-dissolution preset temperature is 4-15 degrees Celsius, and the post-dissolution preset temperature is 4-7 degrees Celsius. The pre-stirring speed is 10-20 rpm, the standardized stirring speed is 40-60 rpm (preferably 55 rpm), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the overheating time is 4 hours, the preset pH value is 6.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the dissolution stirring speed is 40-60 rpm, the dissolution stirring time is 0.5-1.5 hours, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0103] When the egg liquid is a pasteurized egg yolk liquid with 50 wt% sugar added, the preset temperature includes a pre-dissolution preset temperature and a post-dissolution preset temperature. The pre-dissolution preset temperature is 4-15 degrees Celsius, and the post-dissolution preset temperature is 4-7 degrees Celsius. The pre-stirring speed is 10-20 revolutions per minute, the standardized stirring speed is 40-60 revolutions per minute (preferably 55 revolutions per minute), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the overheating time is 4 hours, the preset pH value is 6.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the dissolution stirring speed is 40-60 revolutions per minute, the dissolution stirring time is 2-3 hours, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0104] When the egg liquid is a sterilized whole egg liquid with 10 wt% sugar or salt added, the preset temperature includes a pre-dissolution preset temperature and a post-dissolution preset temperature. The pre-dissolution preset temperature is 4-15 degrees Celsius, and the post-dissolution preset temperature is 4-7 degrees Celsius. The pre-stirring speed is 10-20 rpm, the standardized stirring speed is 40-60 rpm (preferably 55 rpm), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the overheating time is 4 hours, the preset pH value is 7.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the dissolution stirring speed is 40-60 rpm, the dissolution stirring time is 0.5-1.5 hours, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0105] When the egg liquid is a sterilized whole egg liquid with 50 wt% sugar or salt added, the preset temperature includes a pre-dissolution preset temperature and a post-dissolution preset temperature. The pre-dissolution preset temperature is 4-15 degrees Celsius, and the post-dissolution preset temperature is 4-7 degrees Celsius. The pre-stirring speed is 10-20 rpm, the standardized stirring speed is 40-60 rpm (preferably 55 rpm), the standardized stirring time is 5-30 minutes (preferably 20 minutes), the overheating time is 4 hours, the preset pH value is 7.0 before adding sugar or salt, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the dissolution stirring speed is 40-60 rpm, the dissolution stirring time is 1-1.5 hours, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring start time is 10 minutes, and the intermittent stirring stop time is 50 minutes.

[0106] This invention provides an egg liquid production method with a dedicated control process for manufacturing different types of egg liquid. This egg liquid production method enables more efficient manufacturing, storage, and cleaning of egg liquid containers for different types of egg liquid, and makes the egg liquid products safer and more reliable.

Claims

1. An egg white production method executed on an egg white production system having a plurality of modes, characterized by, The method comprises: starting a feeding mode, in which: when a temperature in an egg liquid tank is greater than a preset temperature, starting an ice water cooling system (7) to cool the egg liquid tank; when the temperature in the egg liquid tank is less than or equal to the preset temperature, starting a feeding valve of the egg liquid tank to allow the egg liquid tank to receive egg liquid; when a liquid level of the egg liquid tank reaches a pre-stirring liquid level, controlling a stirring blade module (2) of the egg liquid tank to pre-stir the egg liquid in the egg liquid tank, wherein the stirring blade module (2) stirs the egg liquid in the egg liquid tank at a pre-stirring speed; when the liquid level of the egg liquid tank reaches a feeding demand liquid level, controlling the stirring blade module (2) of the egg liquid tank to standardize stirring of the egg liquid in the egg liquid tank, wherein the stirring blade module (2) stirs the egg liquid in the egg liquid tank at a standardizing stirring speed for a standardizing stirring time; and after the egg liquid in the egg liquid tank is stirred for the standardizing stirring time, ending the feeding mode; wherein the preset temperature, the pre-stirring speed, the standardizing stirring speed, and the standardizing stirring time are related to a type of the egg liquid.

2. The egg white production method according to claim 1, wherein The method further comprises: starting a quality management mode, in which: when the temperature in the egg liquid tank is greater than the preset temperature, stopping the ice water cooling system (7); when the temperature in the egg liquid tank is greater than the preset temperature, and a time period during which the temperature in the egg liquid tank is greater than the preset temperature is greater than a temperature overrunning time, prohibiting starting of the feeding mode until a positioning cleaning mode is started and ended; when a pH value of the egg liquid in the egg liquid tank is lower than a preset pH value, prohibiting starting of the feeding mode until the positioning cleaning mode is started and ended; and when a cumulative use time of the egg liquid tank exceeds a control time, prohibiting starting of the feeding mode until the positioning cleaning mode is started and ended; wherein the preset pH value is related to the type of the egg liquid. The method further comprises:

3. The egg white production method according to claim 2, wherein starting the positioning cleaning mode, in which: starting a tank bottom valve (5) of the egg liquid tank to allow a plurality of cleaning spray balls (3) to spray water or cleaning liquid to perform positioning cleaning, and controlling the stirring blade module (2) of the egg liquid tank to perform positioning cleaning stirring of liquid in the egg liquid tank, wherein the stirring blade module (2) stirs the liquid in the egg liquid tank at a positioning cleaning stirring speed; and after receiving a positioning cleaning end signal, ending the positioning cleaning mode. The method further comprises:

4. The egg white production method according to claim 3, wherein starting a discharging mode, in which: starting the tank bottom valve (5) of the egg liquid tank, and when the liquid level of the egg liquid tank reaches a stop stirring liquid level, controlling the stirring blade module (2) of the egg liquid tank to stop stirring, wherein the stop stirring liquid level is lower than the pre-stirring liquid level; and according to a discharging demand signal, allowing the egg liquid tank to discharge a specified demand amount or all of the egg liquid, and then ending the discharging mode. The method further comprises:

5. The egg white production method according to claim 4, wherein starting a dissolution stirring mode, in which: ​ controlling the stirring blade module (2) of the egg liquid barrel to dissolve stir the egg liquid in the egg liquid barrel, wherein the stirring blade module (2) stirs the egg liquid in the egg liquid barrel at a dissolve stirring speed for a dissolve stirring time; and ending the dissolve stirring mode after the egg liquid in the egg liquid barrel is stirred for the dissolve stirring time. wherein the dissolve stirring speed and the dissolve stirring time are associated with the type of the egg liquid.

6. The egg white production method according to claim 5, wherein Further comprising: starting a storage stirring mode, wherein in the storage stirring mode: controlling the stirring blade module (2) of the egg liquid barrel to storage stir the liquid in the egg liquid barrel, wherein according to a stirring mode selection signal, the stirring blade module (2) continuously stirs the egg liquid in the egg liquid barrel at a continuous stirring speed, or the stirring blade module (2) stirs the egg liquid in the egg liquid barrel at an intermittent stirring speed for an intermittent stirring starting time, then stops stirring for an intermittent stirring stopping time, and then continues intermittent stirring; and ending the storage stirring mode after receiving a stop storage stirring signal. wherein the continuous stirring speed, the intermittent stirring speed, the intermittent stirring starting time and the intermittent stirring stopping time are associated with the type of the egg liquid.

7. The egg white production method according to claim 6, wherein the egg liquid is one of an unsterilized egg white liquid, a sterilized egg white liquid, a sterilized egg yolk liquid, a sterilized whole egg liquid, the sterilized egg yolk liquid added with 10wt% sugar or salt, the sterilized egg yolk liquid added with 50wt% sugar, the sterilized whole egg liquid added with 10wt% sugar or salt, and the sterilized whole egg liquid added with 50wt% sugar or salt.

8. The egg white production method according to claim 7, wherein when the egg liquid is the unsterilized egg white liquid, the preset temperature is 4-7 degrees Celsius, the standard stirring speed is 10-20 revolutions per minute, the standard stirring time is 1-5 minutes, the temperature overhigh time is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

9. The egg white production method according to claim 7, wherein when the egg liquid is the sterilized egg white liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 revolutions per minute, the standard stirring speed is 40-60 revolutions per minute, the standard stirring time is 5-30 minutes, the temperature overhigh time is 4 hours, the preset pH value is 8.7, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 revolutions per minute, the continuous stirring speed is 20-40 revolutions per minute, the intermittent stirring speed is 20-40 revolutions per minute, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

10. The egg white production method according to claim 7, wherein When the egg liquid is the sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overhigh time is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

11. The egg white production method according to claim 7, wherein When the egg liquid is the sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overhigh time is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

12. The egg white production method according to claim 7, wherein When the egg liquid is the sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overhigh time is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

13. The egg white production method according to claim 7, wherein When the egg liquid is the sterilized whole egg liquid, the preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overhigh time is 4 hours, the preset pH value is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

14. The egg white production method according to claim 7, wherein When the egg liquid is the pasteurized whole egg liquid with 10 wt% sugar or salt added, the preset temperature comprises a pre-dissolution preset temperature and a post-dissolution preset temperature, the pre-dissolution preset temperature is 4-15 degrees Celsius, the post-dissolution preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overage time is 4 hours, the preset pH value before the sugar or salt is added is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the dissolving stirring speed is 40-60 rpm, the dissolving stirring time is 0.5-1.5 hours, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

15. The egg white production method according to claim 7, wherein When the egg liquid is the pasteurized whole egg liquid with 50 wt% sugar or salt added, the preset temperature comprises a pre-dissolution preset temperature and a post-dissolution preset temperature, the pre-dissolution preset temperature is 4-15 degrees Celsius, the post-dissolution preset temperature is 4-7 degrees Celsius, the pre-stirring speed is 10-20 rpm, the standardizing stirring speed is 40-60 rpm, the standardizing stirring time is 5-30 minutes, the temperature overage time is 4 hours, the preset pH value before the sugar or salt is added is 7.0, the control time is 48 hours, the positioning cleaning stirring speed is 1-5 rpm, the dissolving stirring speed is 40-60 rpm, the dissolving stirring time is 1-1.5 hours, the continuous stirring speed is 20-40 rpm, the intermittent stirring speed is 20-40 rpm, the intermittent stirring starting time is 10 minutes, and the intermittent stirring stopping time is 50 minutes.

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