Application features of the frozen eggs
The eggs possess good functionalities in processing of egg sponge cake, angel cake and mayonnaise products. This paper studied the application superiority of the frozen eggs, contrast to the fresh egg. Experiment results showed that there was no significant difference between frozen egg products and fresh egg products, apart from that the frozen whole egg needs a long rise time (P0.05) and the frozen egg yolk mayonnaise has a significantly higher viscosity compare with the fresh egg yolk mayonnaise, and all the products obtained people’s willing to buy.