| 摘要 |
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 DEG and 18 DEG 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 DEG and 48 DEG C and preferably between 42 DEG and 45 DEG C, the temperature is then maintained at this level for 1 to 5 days (oven (24)).
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