As a characteristic snack that combines nutrition and flavor, the industrial production of hairy eggs relies on precise control of specialized production lines. The production line revolves around core processes such as hatching, steaming and sterilization, processing and packaging of eggs, and achieves standardized and large-scale production of raw egg products through intelligent regulation and hygiene assurance design.
1、 Raw material screening process: strict control of egg quality
（1） Automated egg screening equipment
Multidimensional detection system: through optical imaging and weight sensing technology, the appearance (eggshell integrity and cleanliness), weight (50-65g standard range, error ± 2g) and internal quality (whether fertilized or not, whether there are cracks) of breeding eggs are comprehensively detected, and damaged eggs, sand skin eggs, and non sperm eggs are removed, with a screening qualification rate of more than 99%.
Grading function: Automatically graded according to the size of the hatching eggs, ensuring even heating during subsequent hatching and avoiding inconsistent embryo development caused by differences in egg weight. The grading efficiency reaches 12000 eggs per hour, which is 8-10 times higher than manual screening.
2、 Hatching control stage: precise regulation of embryonic development
（1） Core Performance of Intelligent Incubator
Accurate control of temperature and humidity: Adopting a PID constant temperature control system, the temperature inside the hatching chamber is stable at 37.8-38.2 ℃ (with an error of ± 0.1 ℃), and the relative humidity is maintained at 55% -60%. Multiple sensors are used to monitor the environment inside the chamber in real time, ensuring that each egg is in the best development conditions. For different developmental stages (such as 12 day embryos and 18 day embryos), temperature and humidity curves can be pre-set and parameters can be switched with just one click.
Automatic egg flipping and ventilation: Automatically flip eggs every 2 hours at an angle of ± 45 ° to avoid adhesion between embryos and eggshells; Equipped with a variable frequency fan, the cabin air circulates 15-20 times per hour, ensuring oxygen supply (carbon dioxide concentration ≤ 0.5%) and increasing embryo survival rate to over 95%.
Development monitoring function: Some high-end production lines are equipped with embryo development monitoring systems, which use near-infrared spectroscopy technology to non-contact detect embryo vitality and provide real-time warnings for abnormal development of eggs, making it easy to remove them in a timely manner and reducing resource waste.
3、 Steaming and sterilization process: ensuring safety and taste
（1） Segmented cooking equipment
Gradient heating cooking: Adopting a three-stage process of "preheating high temperature cooking insulation", the raw eggs are first preheated in 60 ℃ warm water for 3-5 minutes, then heated to 95-100 ℃ and cooked for 8-12 minutes (adjusted according to the size of the embryo), and finally kept at 80 ℃ for 2 minutes to ensure egg yolk solidification and protein compactness, avoiding "undercooking" or excessive cooking leading to dry and hard taste.
Sterilization efficiency guarantee: Through a high-temperature steam circulation system, each raw egg is heated evenly, with a center temperature of 70 ℃ or above and maintained for more than 3 minutes, completely killing pathogenic bacteria such as Salmonella and Escherichia coli. The sterilization rate is ≥ 99.9%, in compliance with GB 2749 "Hygienic Standards for Eggs and Egg Products".
4、 Cooling and Shell Removal Process: Improving Processing Efficiency
（1） Rapid cooling system
Coordinated cooling of air and water: After steaming, the boiled eggs are first cooled by strong winds (wind speed of 3-5 m/s, temperature of 20-25 ℃) for 10 minutes to reduce the surface temperature to below 40 ℃. Then, cold water spray (water temperature of 10-15 ℃) is used to quickly reduce the center temperature to below 25 ℃. The total cooling time is reduced by 60% compared to traditional natural cooling, reducing the risk of microbial growth.
Drain and Moisture Control Design: After cooling, enter the vibration drain machine and remove surface moisture through high-frequency vibration (300 times/minute), achieving a drain rate of 95%, laying the foundation for subsequent packaging or shell removal treatment.
（2） Automatic shell removal device (optional)
For peeled egg products, the production line is equipped with a flexible shell removal machine: through the synergistic effect of rubber rollers and spray water, the eggshell and egg membrane are separated by utilizing the characteristic of shrinking when the eggshell is cold, with a shell removal rate of over 98% and a damage rate controlled within 3%. The equipment can automatically adjust the roller spacing according to the size of the eggs, adapting to products at different developmental stages.
5、 Packaging process: Balancing freshness and convenience
（1） Multi specification packaging adaptation
Shell wrapped hairy egg packaging: Using a fully automatic pillow packaging machine, it supports multi specification packaging of 6, 10, 20, etc. The packaging film is made of food grade PE material, with a sealing temperature of 180-200 ℃ and a sealing strength of ≥ 30N/15mm to prevent damage and leakage during transportation. The packaging speed can reach 80-100 packages per minute, meeting the needs of mass production.
Shell peeled edamame packaging: Using a vacuum packaging machine with a vacuum degree of ≤ -0.09MPa and a barrier film (oxygen permeability ≤ 5cc/24h), the shelf life is extended to 15-20 days (under refrigeration conditions). Automatic labeling after packaging, indicating production date, shelf life, and embryo development days, in compliance with pre packaged food labeling standards.
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