• The liquid egg processing line includes a fresh egg washing and drying machine, egg-breaking machine, egg yolk and egg white separating machine, product receiving tank, and filtration system. After filtration, a plate-type cooler is installed to cool the liquid egg products from approximately 25℃ to 4℃, minimizing bacterial growth after the egg-breaking process. The cooled egg products are then transferred to a storage tank, followed by homogenization, pasteurization, and final packaging through a bag-in-box filling machine.
• Through egg breaking and separation, fresh eggs can be transformed into high-value liquid egg products or dried egg powder, offering extended shelf life and wider applications in the food industry.
• As egg yolk and egg white are both high-value, heat-sensitive products with different thermal characteristics, the system is designed to pasteurize them separately under optimized temperature conditions, ensuring high-quality final products while maintaining their functional properties.
• The entire production line is equipped with a CIP cleaning system, and all tanks and equipment in contact with the product are constructed from SUS304 stainless steel to ensure hygienic processing conditions throughout the production process.
• The average weight of a whole egg is approximately 50–60 grams. A whole egg typically consists of about 60% egg white (albumen), 30% egg yolk, and 10% eggshell.
• The capacity of the liquid egg processing plant ranges from 200 LPH to 5,000 LPH. The final products can be filled into various packaging formats, including pouches, bottles, cans, bag-in-box containers, and gable top cartons.
• The commercial liquid egg production process involves washing and drying fresh eggs, breaking and separating egg yolk and egg white (if required), filtering to remove shell fragments and impurities, storing the liquid egg products in refrigerated tanks, pasteurizing, and packaging them into suitable containers for distribution to food manufacturers and retailers.
• Freezing liquid eggs at -18℃ is a common method for long-term storage. When properly frozen and stored, liquid eggs can typically maintain a shelf life of 6–12 months or longer, depending on the product type. Refrigerated storage at approximately 4℃ (39.2℉) is commonly used for short- to medium-term preservation. Under proper hygienic conditions and continuous cold-chain storage, pasteurized liquid eggs can typically achieve a shelf life of approximately 2–8 weeks.
• Depending on the configuration of the liquid egg processing system, it can produce different products, including whole liquid egg, liquid egg yolk, liquid egg white, and egg powder. Additional downstream processing equipment can also be integrated for the production of value-added products such as mayonnaise to meet different customer requirements.

Refrigerated liquid egg: Fresh eggs are washed, dried, and UV disinfected before entering the egg-breaking process. After breaking, the liquid egg products are rapidly cooled to approximately 4℃ and stored in SUS304 stainless steel refrigerated tanks. The liquid egg is then filtered, homogenized, pasteurized, and filled into suitable packaging formats, including bag-in-box cartons or gable top cartons. The shelf life of liquid egg is approximately 60 days under refrigerated storage conditions (0–4℃).

Frozen egg liquid: Fresh eggs are first sanitized and washed before entering the egg-breaking process. The liquid egg is then extracted, filtered, and optionally pasteurized according to customer requirements. After processing, the liquid egg is filled into containers and frozen to approximately -18℃ for long-term frozen storage.

Egg powder: The whole egg liquid is standardized, pasteurized, enzymatic fermentation desugar, UF concentration, spray-dried, then filled into stand-up pouches. Shelf life is 2 years. Fresh liquid egg mixture water content is about 75%, and egg powder water content is about 5%, so approximately 3 units liquid egg mixture can get one unit of egg powder; The egg yolk dry matter is about 45-50%, and after drying, the egg yolk powder is about 95% dry matter; The egg white is 11% dry matter, and after concentration and drying, then the egg powder is about 95% dry matter. The drying temperature is 120-150°C.

Mayonnaise: Pasteurized egg yolk is selected as the main raw material and mixed with vegetable oil, vinegar, lemon juice, and other ingredients under controlled conditions. Through high-shear mixing and emulsification, a stable oil-in-water emulsion is formed to produce high-quality mayonnaise. The finished mayonnaise is then filled into suitable packaging containers, including plastic bottles, glass jars, or pouches.

High-quality fresh eggs are selected as raw materials and unloaded into the egg washing system. After initial washing and sanitization, the eggs are transferred by a chain conveyor to a brush-type egg washer for further cleaning. An air-drying machine is then used to remove surface moisture, producing clean and dry eggs ready for processing.

The cleaned eggs are transferred to the egg breaker and separator, where they are gently broken and separated into liquid egg yolk and egg white (or processed as whole liquid egg according to product requirements). The liquid egg products are then filtered to remove shell fragments and impurities, cooled, and stored in refrigerated tanks at approximately 4℃. After storage, the liquid egg is pumped into a pasteurizer for heat treatment and finally filled into suitable containers, such as bottles, pouches, or cartons.

The fully automatic egg-cleaning machine is mainly used for washing eggs. Fresh egg products are cleaned, disinfected, dried and coated after the eggs are laid; The clean egg surface is hygienic, clean and has a long shelf life, which greatly improves the quality and safety of fresh eggs.

Working process: The fresh eggs are transported through the conveyor chain, during conveying, high-pressure water nozzles can spray onto the eggs. After that, the fresh eggs will enter the brush washing machine for brush washing. The washing water temperature set to 30-40°C, Then we will get the clean fresh eggs. The last process is using low-temperature hot air to dry the water on the surface of fresh eggs, and during transporting on the conveyor, UV lights can be installed on the conveyor to sterilize the egg surface.

The capacity is 3000-20000PCS/Hour available, it is suitable for washing chicken and duck eggs.

The egg breaking and separating machine is designed for efficient processing of fresh eggs in industrial food production plants. The system gently cracks eggs and separates them into whole egg liquid, egg yolk, and egg white (albumen) according to production requirements.

During operation, each egg is individually cracked and discharged into the processing system. The liquid egg product is collected in receiving tanks or transferred continuously by sanitary pumps. After filtration, small shell fragments and impurities are removed. The processed egg liquid is then rapidly cooled to a temperature below 4°C to maintain freshness and ensure food safety. It has the following features:

1. Flexible Egg Processing

The egg breaking system can produce:

• Whole egg liquid
• Separated egg yolk
• Separated egg white (albumen)

The yolk and egg white separation function can be selected according to the customer’s production requirements.

2. Hygienic Stainless Steel Design

The complete machine is manufactured from food-grade SUS304 stainless steel, providing:

• Excellent corrosion resistance
• Easy cleaning
• Hygienic operation
• Long service life

All product-contact parts are designed according to food processing hygiene standards.

3. Adjustable Production Speed

The machine adopts variable speed control technology, allowing operators to adjust the processing speed according to:

• Egg size
• Production capacity
• Product requirements

This ensures stable and continuous operation.

4. Automatic Egg Cup Cleaning System

The automatic cleaning system reduces manual cleaning requirements and helps maintain hygienic production conditions.

5. Easy Maintenance and Inspection

The mechanical components are designed for convenient disassembly, inspection, and maintenance, reducing downtime and improving production efficiency.

6. Individual Egg Processing and Quality Control

Each egg is processed individually to improve product consistency and reduce contamination risks.

Optional inspection systems can be integrated according to customer requirements, including egg quality monitoring and defective egg rejection.

As the liquid egg products are also neutral materials, the pH value is between 6.0-6.9, so after we obtained the liquid egg,  we need to store it at cold temperature for the following processing instantly. For this purpose, we will use the double-layer insulation batch tank to store the liquid eggs.

The liquid egg will be cooled to 4℃ by plate or tubular cooler, then pumped into the batch tank; The liquid egg can also be pumped into the batch tank directly after filtration, then the batch tank will be triple layers jacketed tank, and ice water can be feed into the jacket to cool down the liquid egg from room temperature to 4℃.

The liquid egg batch tank has the following normal configuration: SUS304/316L tank body, with jacketed or insulation function, equipped with level sensor, temperature sensor, thermometer, CIP cleaning ball, agitator(optional), product inlet and outlet, ice water inlet and outlet, manhole, adjustable legs, ladders, etc. The tank’s inner layer is 300 mesh polished and out layer is 200 mesh polished.

The batch tank volume is from 1000L to 50000L available, and the processing line equipped volume will be fresh egg yolk/egg white one-day processing capacity. For example, if the egg yolk input capacity is 200L per hour, and 8 hours a day working, then the batch tank should be 2000L.

The liquid egg homogenizer is used for mixing and breaking down liquid egg products into a uniform, consistent mixture. The homogenization process helps to evenly distribute the egg’s components (such as yolk and egg white), preventing separation and ensuring a smooth texture. The liquid egg homogenizing pressure range will be 20-40Mpa with the piston double-stage high-pressure homogenizer.

As egg yolk and white are delicate and fragile and rich in nutrition, when pasteurization, we also adopt to a different method. Egg white is denatured at 58℃, and the yolk is denatured at about 65℃, according to this feature, we design the following pasteurizing flowchart through experiment: Egg white: 4°C inlet—56°C holding 180-210S—4°C outlet, Egg yolk: 4°C inlet—61°C holding 180-210S—4°C outlet, With this method of sterilization, all pathogenic bacteria can be killed while ensuring product quality and extend the shelf life.

Considering the viscosity of yolk and white, we use tubular-type pasteurizers to treat the products, but for clients who have a limited budget, the plate-type pasteurizer will also be used in pasteurizing the liquid eggs.

The liquid egg will be cooled to 4℃ and filled into containers instantly after pasteurization, the most popular package is pouches, jars, bag-in-box containers and bottles. After filling, the end products will be stored in cold warehouse(0-4℃) or refrigerator(-18℃). These machines are commonly used in the food processing industry for the production of liquid egg products that are sold in retail or food service markets.

The filling process of a liquid egg filling machine typically involves the following steps:

1. The liquid egg product is stored in a holding tank, which may be equipped with agitation or heating elements to maintain consistent product quality.
2. The containers are loaded onto a conveyor belt or rotary table and moved to the filling station.
3. The filling station uses a volumetric or weight-based system to dispense a precise amount of liquid egg product into each container.
4. The containers are then sealed using a variety of methods, depending on the type of packaging material used, such as heat sealing, capping, or crimping.

The hygiene condition is very crucial for making high-quality products in liquid egg processing plants. Hence, we need to equip the CIP cleaning system to regularly clean the pipelines and all kinds of stainless steel tanks and filling machines.

The CIP system can wash the machines, tanks and pipes with hot water, acid solution and alkali solution to remove the dirt residue automatically, usually after one shift is over, all the machines need to stop to be cleaned thoroughly by the CIP system.  One whole CIP cleaning procedure will take about 2-3 hours depending on how many cleaning points there are.