PROCEDE ET DISPOSITIF POUR LE TRAITEMENT D'OEUFS DE VOLAILLE

摘要

A method of peeling eggs whereby the eggs are cooked small end down, cooled rapidly and peeled by placing them in a cylindrical chamber having its central axis generally disposed at an angle to the vertical. The chamber is moved in an orbital movement without rotating the chamber about its central axis. The peeled eggs are then packaged and pasteurized. The pasteurization may be carried out with radio frequency heating at approximately 180 DEG F.