Pasteurize Liquid Egg in a Pasteurizer Tank
Pasteurizing liquid egg is important to kill any harmful bacteria that may be present in the raw egg.
Here are the steps to pasteurize liquid egg:
Pour the liquid egg into tank and Heat the egg over medium-low heat, stirring constantly until the temperature reaches 140°F (60°C). Maintain the temperature at 140°F (60°C) for at least 3 minutes, stirring constantly. This will pasteurize the egg and kill any harmful bacteria. After pasteurization, pass it into cooling tank to keep it at 4 ℃
Note: It is important to use pasteurized liquid egg in recipes that require uncooked eggs, such as homemade mayonnaise or Caesar dressing, to reduce the risk of foodborne illness.
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