| 摘要 |
<p>The invention discloses a method for treating fresh egg products, consisting, after breaking the eggs and separating its constituents, in thermally treating non-concentrated egg-white and packaging it in airtight containers. The method is characterised in that the eggs are broken at a temperature between 0° and 18 °C, the liquid egg-white being then slowly heated for the thermal treatment in a vessel (6) provided with a heat exchanger (9) over a time interval between at least 30 and 240 minutes up to a temperature between 40° and 48 °C and preferably between 42° and 45°C, the temperature is then maintained at this level for 1 to 5 days (oven (24)).</p> |
