Sterile eggs have become a delicacy on the table of many people, are there requirements for chickens

Sterile eggs are eggs that have been sterilized at low temperatures, and sterile eggs have been sterilized but have a short shelf life.

Generally, the shelf life of sterile eggs is about 7-10 days. When we buy sterilized eggs, we put a label on them to indicate the date when they can be eaten. Explain that if the sterile egg expires, it is no different from ordinary eggs

Compared with ordinary eggs and sterile eggs, eating raw eggs will not have too much fishy smell. The most common way to eat sterile eggs in Japan is to eat bibimbap. According to personal taste, it is seasoned with chopped green onion and soy sauce, which is delicious and hygienic.

After washing and pasteurization. Usually, I don't wash eggs. Because there is a gelatin film on the surface of the eggshell. This membrane is made up of 85% protein and small amounts of fat, carbohydrates and minerals. The eggshell is made up of calcium carbonate and has thousands of small holes in it.

The egg comes out of the hen's body, and this film evenly covers the surface of the eggshell, blocking its cavities. In this way, it is very difficult for external bacteria to enter the inside of the egg. The water inside the egg is also not lost, keeping the egg in its initial state.

Washing eggs destroys this membrane, and bacteria from the outside pass through the shell and enter the inside.

But eggs are food that is susceptible to bacterial infections. Salmonella is a big risk factor for egg safety. It can enter the egg in two ways.

One is to infect the hens, pass Salmonella to the eggs or contaminate the eggshells. Second, the chicken coop was stained with eggs. Eggs can have Salmonella on their surfaces from birth.

Salmonella can't withstand high temperatures, but it's also very viable. Even if that membrane on the eggshell is intact, they can still pass through the shell and get inside the egg. That membrane just makes it easier for them to penetrate.

Salmonella-infected foods may become infected after eating them if they are not adequately sterilized. The general symptoms are diarrhea, abdominal pain, fever, vomiting, which can lead to dehydration or death.

Some countries such as Australia and Japan have adopted the tactic of breaking first and then standing, washing eggs, directly removing microorganisms such as Salmonella on the eggshell, and then pasteurizing to kill the bacteria in the eggs.

The bacteria open the way into the egg, but if you kill the bacteria in the eggshell first, especially salmonella, you can extract wages from the bottom of the pot. Other bacteria may enter the environment, but the danger is no greater than that of Salmonella. If you put the eggs back in the refrigerator, even if bacteria come in, the proliferation at low temperatures will be greatly inhibited.

There are requirements, especially high, this is because these sterile eggs generally do not need to be cooked and used directly, so they have different requirements from ordinary chickens when they are cultivated.

Sterile eggs are pasteurized eggs, there are no requirements for chickens that produce sterile eggs, there are fewer bacteria in sterile eggs, and if they are eaten raw, they will not have any effect on the body, so they are called sterile eggs.

Of course, there are requirements. And the difficulty is relatively large.

When you go out to eat, you will also see some dishes with raw eggs.

It is eaten with raw egg bibimbap and eaten with raw egg dipped in vegetables, and there are various ways to eat it. These eggs, which can be eaten raw, are collectively referred to as sterile eggs.

So what is the difference between regular eggs and sterile eggs, and are fresh eggs sterile eggs? Let's take a look.

Sterile eggs are a type of egg that has been pasteurized.

Although sterile eggs are the same as ordinary eggs on the surface, sterile eggs can kill most of the bacteria in the eggs after strict technical sterilization, and they can be eaten directly. However, ordinary eggs have not undergone any sterilization processing, and there are still a lot of bacteria in the eggs, which are harmful to health if eaten raw.

In addition, fresh eggs sold in the market are not sterile eggs, and fresh eggs generally refer to ordinary fresh eggs. The packaging of sterile eggs will have the word P, and eggs with this word indicate that pasteurized sterile eggs can be eaten directly, and the shelf life of sterile eggs is generally high.

They are all very short, generally only four or five days, so it is possible to distinguish between sterile eggs and regular fresh eggs on the packaging.

Sterile eggs because pasteurized so the shelf life will be much shorter than fresh eggs, and ** will be much more expensive than ordinary fresh eggs, in the purchase of sterile eggs is best to go to a guaranteed supermarket to buy, to avoid buying fake, eating is harmful to health.

Aseptic eggs, also known as aseptic multivitamin eggs, are pickled in strict sterilization and scientific formulas, which not only retain the vitamin activity in the egg but also maintain the taste and taste of the egg, which is almost the same as ordinary eggs. But they are also different.

Differences: 1. Packaging, compared with the packaging of aseptic eggs in ordinary egg supermarkets, the word "P" is generally marked, indicating that these eggs are strictly processed eggs and can be eaten with confidence. Some sterile eggs are even marked with a "best before" date to ensure that the eggs do not expire.

2. Shape and size, compared with ordinary eggs, sterile eggs are pale white as a whole, and the size is uniform. The egg skin is white and natural, the egg body is intact, the egg white is milky white, and the egg heart is orange yellow. 3. Taste, sterile eggs are eggs that can be eaten raw, and compared with ordinary eggs, the taste of sterile eggs is mellow and natural, and there will be no great fishy smell, the bacteria contained in the eggs are also very few, and the organic selenium in the eggs is higher than that of ordinary eggs.

4. Compared with ordinary eggs, the packaging of aseptic eggs is more exquisite** is relatively expensive, although the appearance looks no different from ordinary eggs, but the production and processing of aseptic eggs is very different from ordinary eggs.

Hello, sterile eggs refer to eggs that have been sterilized by sterilization in the production process, and the harmful bacteria contained in the egg surface are reduced through the cleaning, disinfection, sterilization and other steps of the egg shell, so that the surface of the sterile egg is free of the bacteria that are prevalent on conventional eggs, but it is not completely sterile.

There is not much difference in appearance, but the sterile eggs are cleaner and whiter;

From the perspective of food safety, sterile eggs are safer than ordinary eggs. Aseptic eggs have higher requirements for the feeding environment and nutrition, and there are thousands of controls from chicks to laying hens to ensure the safety of eggs.

In terms of taste and nutritional content; Both are rich in protein, and the yolk of the eggs is more orange in color, and it is also rich in nutrients with different ingredients.