How long can pasteurized egg liquid be stored?

Under low-temperature, sealed refrigeration conditions, pasteurized egg liquid has a shelf life of 15 days; aseptic filling can further extend the storage period.

Will the processed egg liquid affect its taste and nutrition?

The low-temperature pasteurization process gently preserves the original flavor, protein, and nutrients of the egg liquid to the greatest extent, without any burnt or spoiled taste.

Small Automatic Industrial Whole Egg Breaker Separator Pasteurizer Equipment Liquid Egg Filling Production Line

Name: Small Automatic Industrial Whole Egg Breaker Separator Pasteurizer Equipment Liquid Egg Filling Production Line
Brand: Henan Methena Machine Co., Ltd
SKU: 2297218725

Henan, ChinaHenan Methena Machine Co., Ltd

US$14,000.00-29,800.00

1 Piece

Product profile

Customization

Available

After-sales Service

Online Support, Video Technical Support

Warranty

1 Year

Model NO.

MTN-EPL-04

Process

Mild Processing

Power Source

Electric

Certification

CE, ISO9001

Automatic Grade

Automatic

Application

Milk, Yogurt, Milk Powder, Cheese, Egg Sterilization Line

Customized

Product Name

Egg Sterilization Line

Material

304 Stainless Steel

Applicable Materi

Egg White Liquid, Egg Yolk Liquid, Egg Tart Liquid

Function

Pasteurizing +Cooling+Homogenization+Filling

Pasteurizing Temperature

60~65℃

Power

12-60kw

Processing Flow Rates

300L/H-5000L/H

Operating Pressure

0.3-0.6 MPa

Storage Tank Material

Three-Layer Jacketed Insulated Tank

Suitable for

Chicken Eggs, Duck Eggs, Goose Eggs, and Quail Egg

Transport Package

Standard Export Wooden Crate Packaging

Specification

Customizable

Trademark

METHENA

Origin

China

HS Code

8419200000

Production Capacity

Customizable

Key features

Efficient and automatic production: Fully automatic continuous processing (egg beating, filtering, homogenizing, sterilizing, filling in one). Production capacity is as high as 100~5000kg/day, sav

Safety and sanitation guarantee: Food grade stainless steel material (304/316), in line with food safety certification. Can be equipped with CIP automatic cleaning and sterilization system to avoi

Accurate and stable quality: Precise pasteurization , sterilization and function (foaming, emulsification). High pressure homogenization , uniform texture and anti-strat

Flexible and wide application: Can handle whole egg liquid, egg yolk liquid, egg white liquid (alone or mixed). Adaptable to a variety of packaging (bags, barrels, aseptic packaging, such as 1kg r

Intelligent control and traceability: Intelligent central control (PLC), real-time monitoring of key parameters (temperature, flow, sterilization effect). Abnormal automatic alarm to ensure stable

Company profile

Henan Methena Machine Co., LtdHenan, China

Business Type: Manufacturer/FactoryExport Year: 2021-10-01Nearest Port: shanghai, qingdao, guangzhouAverage Response Time: ≤2.44hTerms of Payment: LC, T/T, D/P, etc.International Commercial Terms(Incoterms): FOB, EXW, CFR, CIF, DDP, DAP, FCA

AI-Powered supplier vetting

SummaryHenan Methena is identified as a China-based trading company operating in food processing machinery, with information also describing manufacturing, processing, assembly, and testing activities. Its stated product coverage is broad, including confectionery, biscuit, chocolate, meat, pasta, baking, drying, freeze-drying, packaging, and related machinery. The supplier reports 24/7 technical and service support, including installation, commissioning, training, maintenance, and original parts supply. It also claims tailored solutions, engineering expertise, quality-control processes, and R&D support through Orange Group resources. However, the provided information does not establish specific certifications, documented customer cases, or independently verifiable production scale and manufacturing ownership. Company identity and history also contain inconsistencies: one slice lists establishment in 2021, while another states the company was founded in 1992.

After-Sales capabilityThe supplier explicitly describes a dedicated 24/7 rapid-response service team and technical support. Its stated services include installation and commissioning, operator training, maintenance, original parts supply, and ongoing product advice, providing clear evidence of broad after-sales support.

R&D capabilityThe supplier describes an experienced and innovative technical team, R&D innovation, continuous product iteration, and access to Orange Group R&D resources. These statements support a claimed innovation capability, although no specific patents, new products, or measurable R&D achievements are documented.

Production capacityThe supplier reports control from raw-material procurement and parts processing through complete machine assembly and factory testing, and lists a 5,000 m² manufacturing plant. Its broad machinery portfolio and stated production resources indicate production capability, although the trading-company classification and lack of capacity or equipment details limit verification of scale.

Customization capabilityThe supplier explicitly states that it provides precisely tailored solutions, beginning with needs communication and customized solution design. Its engineering team also provides product advice and comprehensive technical support, directly supporting customization capability.

Product Q&A

Q:What is an egg liquid sterilization line?

It's a specialized piece of equipment for the continuous, deep processing of whole egg liquid, egg yolk liquid, and egg white liquid. Through a complete process of preheating, pasteurization at a constant temperature, and heat exchange cooling, it kills harmful bacteria, ensuring egg liquid safety, extending shelf life, and is suitable for large-scale mass production.

Q:What sterilization method does the egg liquid sterilization line use?

It primarily uses low-temperature pasteurization with plate/tube heat exchange for constant temperature treatment. Low temperatures preserve nutrients and flavor, preventing high-temperature gelatinization and additives, ensuring safety and compliance.

Q:What are the standard sterilization temperatures for different egg liquids?

Whole egg liquid: 63 degrees Celsius; Egg yolk liquid: 60 degrees Celsius; Egg white liquid: 55 degrees Celsius. Precise temperature control throughout the process prevents protein denaturation and egg liquid clumping.

Q:Why is rapid cooling necessary after sterilization?

Timely cooling to 25 degrees Celsius inhibits secondary bacterial growth, prevents egg liquid fermentation, separation, and flavor changes, and ensures taste and storage stability.

Q:What is the operating pressure range?

It is equipped with an overpressure alarm and automatic pressure relief protection to prevent pipeline damage and leakage.