Dried eggs are made by concentrating whole eggs or egg whites or egg powder. Its texture and color are similar to traditional dried bean curd, delicate taste, egg flavor, ready-to-eat bag, and convenient food. The product is high in nutritional value, rich in high-quality protein, and has a good taste. It can also process a wide range of flavors of Sake cuisine.
Egg dry is a traditional food processing method combined with modern food processing technology. It processes egg whole egg or egg white or egg powder into a kind of appearance and color similar to traditional tofu dry food. It has delicate taste, egg smell, open bag and ready to eat. Convenient foods. The product has high nutritional value, rich in high-quality protein, good taste, can be adjusted into various tastes, and the public is easy to accept;
Technology and equipment
There are several main processes in the process of egg dry production: egg-dumping, filling, cooking, braising, baking, vacuum packaging, sterilization, inspection, and finished products. The traditional egg dry processing methods are relatively backward, and the breakage rate is high. The egg dry processing complete sets of equipment introduced by egg dry equipment manufacturers have improved the traditional production process of dried eggs, and the quality and appearance of dried eggs have been significantly improved.
Nutritional value
Dried eggs are dried and processed by five eggs. The texture and color of the dried egg are similar to the traditional dried tofu. It is rich in high-quality protein, and contains about 13 grams of protein per 100 grams of dried egg. In addition, dried eggs are also rich in dried eggs. Vitamins A, B2, B6, D, E, and micronutrients needed by the human body, such as potassium, sodium, magnesium, phosphorus, and iron, have high nutritional value.
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