The frozen egg-shaped food made of ice-cream egg liquid through filtration, sterilization, plate loading, quick freezing and the like (ice eggs have ice whole eggs, ice protein, ice egg yolk, etc.).
The sensory identification of ice eggs is mainly to observe the degree of freezing and color, and to smell the smell after it is heated and melted.
(1) Degree of freezing and appearance
Good quality ice eggs - Ice eggs are clean, uniform and pale yellow, and the center temperature is lower than -15°C without foreign matter or impurities.
Sub-ice eggs - normal color, a small amount of impurities.
Inferior ice eggs - mildew or partial mildew, worms or severe contamination.
(2) Odor identification
Good quality ice eggs - with the pure smell of eggs, no smell.
Substandard ice eggs - mild odor, but no odor.
Poor ice eggs - heavy smell or odor.
Article Source: Health Knowledge Network