Rongda Food

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Protein solution


Category: Egg

The company continues to promote the construction of ecological breeding bases, follow the concept of modern agricultural development, and follow the construction ideas of "rationalization of site selection, scientific layout, standardization of plant, and internationalization of equipment. Company farm is located in Guangde mountain area, the surrounding environment is beautiful, suitable climate. The superior geographical location and ecological breeding environment have realized the harmonious development of economic benefits and social environment.

Fengda egg liquid uses Fengda green fresh eggs as raw materials. It is an important category of Fengda egg processed products. Fresh eggs are made by washing, disinfecting, beating, separating, filtering, pasteurizing and filling. Into liquid products.

Product Description

In order to ensure that eggs are fresh and safe, the clean egg sorting and grading packaging equipment imported by the company from Europe can automatically select unqualified eggs such as cracked eggs and bloodstained eggs, realizing the automation of egg sorting, sterilization, grading, date spraying and packaging, and making egg grading more standard, accurate and hygienic. The company has its own perfect logistics team to realize the production and delivery of eggs on the same day, and the next day they can be on the shelves for consumers to buy.

Fengda egg liquid uses Fengda green fresh eggs as raw materials. It is an important category of Fengda egg processed products. Fresh eggs are made by washing, disinfecting, beating, separating, filtering, pasteurizing and filling. Into liquid products.

can be divided into three types: whole egg liquid, egg yolk liquid, and egg white liquid. Egg liquid is superior to fresh eggs in terms of food safety. It effectively solves the problems of fragility, deterioration, transportation and storage of fresh eggs. It also fundamentally solves the problem of excessive bacteria and excessive bacteria encountered in manual egg beating by food manufacturers. Practical problems such as pathogen residues and eggshell residues meet food safety requirements. They can be used directly by families and restaurants or as production ingredients in food processing plants. They are widely used in baking products, surimi products, cold drink products and other industries. In addition, the salted and sweetened egg liquid made by adding salt and sugar has unique properties and can meet the special needs of different customers.

Product advantages: Egg liquid overcomes the fragile, perishable, difficult transportation and storage problems of shelled fresh eggs, and at the same time solves the problems of excessive bacteria, pathogenic bacteria residues, and eggshell residues in the use of shelled fresh eggs. problem.

Using method: It can be used directly instead of shelled eggs without special treatment.

products: whole egg liquid, egg yolk liquid, egg white liquid

Phone:0563-2220595

Key words:

New breed breeding of laying hens Production of commercial laying hens

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