Introduction of Egg Yolk Liquid

Introduction of Egg Yolk Liquid

Pasteurized egg yolk liquid is made from whole eggs. The eggshells are cleaned, sterilized, and disinfected before being automatically beaten. 

Because the beaten egg liquid may contain microbial contamination such as E. coli, Staphylococcus, and Salmonella, it undergoes pasteurization to significantly reduce the total bacterial count and kill intestinal pathogens. Consumers can consume it with confidence. 

Beyond its hygiene, pasteurized egg yolk liquid is beneficial for food processing plants and restaurants.

Purchasing it directly reduces sources of contamination, streamlines production processes, and lowers the probability of errors during ingredient preparation. 

Generally, pasteurized egg yolk liquid is used in both Western and Chinese cooking, and can be used to make pastries, cakes, ice cream, etc.