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Huevo entero líquido congelado de buena calidad de China, huevo entero líquido pasteurizado
1. High efficiency and convenience: Eliminates the need for manual shell-cracking and filtering; it can be poured directly for cooking or baking, making it ideal for large-scale food service and food processing operations.
2. Hygiene and safety: Certified products undergo low-temperature pasteurization before freezing, effectively eliminating harmful pathogens such as *Salmonella*.
3. Rich in nutrients: The yolk and white are blended in their natural proportions, fully retaining the egg's high-quality protein, lecithin, and various essential amino acids.
4. Full functionality: Retains the egg's natural emulsifying, foaming, and binding properties, making it suitable for producing sponge cakes, noodles, and various egg-based products.
5. Easy storage: Freezing technology significantly extends shelf life, facilitating long-distance transport and inventory management compared to fresh eggs.
- Mareas Ideales para Lecciones
- Aplicaciones
Características nutricionales y de composición:
1. Alto contenido en proteínas, cero grasas: Cada porción se compone casi en su totalidad de clara de huevo pura, con 0% de grasa y 0% de colesterol.
2. Bajo en calorías: Rico en aminoácidos esenciales, lo que lo convierte en una fuente de proteínas ideal para quienes buscan perder grasa y desarrollar músculo.
| Información del producto | |
| Lugar de origen: | Dalian, China |
| Nombre del producto: | Frozen Liquid Whole Egg |
| Material: | Whole Egg Liquid |
| Ingredientes: | Huevo entero fresco |
| Envase set XNUMX: | 10 kg / caja |
| Materiales del paquete: | Bolsa de plástico PE (interior), cajas de cartón corrugado (exterior) |
| Descripción del producto: | Frozen whole egg liquid is a liquid egg product produced by shelling, blending, filtering, and freezing fresh shell eggs; it is characterized primarily by its convenience, safety and hygiene, and comprehensive nutritional profile. |
| Aplicaciones: | Baking and Pastry; Food Service and Institutional Catering. |
| Funciones: | Efficient and convenient, hygienic and safe, rich in nutrients, nutritionally complete, and easy to store. |
| Condiciones de almacenaje: | Conservar congelado a una temperatura inferior a -18 ℃. |
| Vida útil: | 24 Meses |
| Titulación: | HACCP, BRC, ISO22000, Kosher, Halal |
1. Baking and Pastry:
Sponge cakes: Used for whipping whole eggs to create foam and provide a light, airy structure.
Breads and cookies: Adds moisture and nutritional value to the dough.
Glazing: Brushed onto the surface of pastries before baking to add a glossy finish.
2. Food Service and Institutional Catering:
Chinese hot dishes: Preparing egg drop soup, egg fried rice, or steamed egg custard.
Fast food processing: Preparing ingredients for egg pancakes and fried eggs, or serving as a binder for breading/batter.
