Reproduced egg detection

1 Scope: This standard is applicable to fresh eggs and egg products. 2 Terms and Definitions 2.1 Fresh Eggs: Shelled eggs produced by various poultry, unprocessed or treated solely by refrigeration, liquid immersion, coating, disinfection, controlled atmosphere, dry storage, and other storage methods. 2.2 Egg Products 2.2.1 Liquid Egg Products are egg products made from fresh eggs after shelling and processing, such as whole egg liquid, yolk liquid, protein liquid, etc. 2.2.2 Dried egg products are egg products made from fresh eggs through processes such as shelling, processing, sugar removal, and drying, such as whole egg powder, yolk powder, and protein powder. 2.2.3 Ice egg products are egg products made from fresh eggs through processes such as shelling, processing, and freezing, such as ice whole eggs, ice yolks, and ice protein. 2.2.4 Reproduced egg products, such as Century egg, salted egg, salted egg yolk, preserved egg, Soy egg, etc., are made of fresh egg as raw material, with or without auxiliary materials, and processed by different processes such as salt, alkali, lees, and brine. 3 Technical Requirements 3.1 Raw Material Requirements Raw materials should comply with corresponding food standards and relevant regulations. 3.2 Sensory requirements: The sensory requirements for fresh eggs should comply with the provisions of Table 1, and the sensory requirements for egg products should comply with the provisions of Table 2

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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6. If urgent or priority processing is required

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