EGG PROCESSING SYSTEM AND METHOD OF USING SAME TO EXTEND THEREFRIGERATED SHELF LIFE OF LIQUID EGG PRODUCTS

摘要

A process for producing pasteurized liquid egg product utilizing a vat or ta nk for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 60 ~C and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is th en sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated container s and pasteurized liquid egg product ware then cooled rapidly to a refrigerati on temperature to further inhibit germination of any remaining bacterial spores . The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between about 71 ~C and 55 ~C and then hot filled with a egg product treated to about the same temperatures as the package. The hot fille d package is then sealed and allowed to stand for at least 30 seconds and then it is rapidly cooled to at least about 5 ~C in a cooling time period of abou t 5 minutes.