You cannot process sterile eggs yourself. To make sterile eggs from raw eggs, pasteurization is required, that is, low-temperature sterilization, so that the eggs will not be heated and cooked during sterilization, and the processing process is strictly controlled. The common sterilization method in daily life is high-temperature sterilization, which can easily cause the eggs to become cooked and affect the original shape of the eggs, so it is not suitable for making sterile eggs. The shelf life of sterile eggs is 7-10 days, mainly affected by temperature.
Introduction to sterile eggs:
Aseptic eggs are a patented product of Japan's Iwate Farm. In June 1999, with the efforts of the Changzhi China-Japan Friendship Association, Japan agreed to use this technology free of charge It was transferred to the Municipal China-Japan Friendship Farm. The farm invested technical shares and established a limited liability company in Changzi County. According to the processing method, sterile eggs are divided into two types: fragrant eggs (cooked) and hot spring eggs (raw). According to different contents, two types of selenium-rich eggs and E-rich eggs have been developed. In the future, a series of green products such as high-calcium eggs and AB eggs will be developed. During the aseptic processing, strict sterilization methods and scientific pickling formulas are used as benchmarks to fully preserve the vitamin activity in the eggs. After processing, the egg skin is white and natural, intact, the egg white is white and tender, the egg center is orange and crystal clear, the taste is mellow and refreshing, and the organic selenium in the egg is 3.6 times higher than that of ordinary eggs. Integrating nature, health care and appreciation, it is the best product for civil aviation, railways, tourism, hotels and restaurants.