Quality & Safety
Pharmaceutical-grade cleanroom facilities and scientifically controlled production processes—DeGu Egg Liquid: impurity-free, drug residue-free, and traceable.
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Controlling the Source: Only Healthy Hens Lay High-Quality Eggs
1. Select high-quality chicks to enhance the flock’s resistance to disease, environmental stress, and stress, as well as their ability to absorb nutrients, thereby improving egg quality from the source.
2. Implement comprehensive sterilization throughout the entire process—from rearing to hatching—to eliminate Salmonella at the source and ensure that every egg is imbued with the genes for health and nutrition.
3. Strict Environmental Control: Through rigorous oversight of feed, feeding practices, disease prevention, and the environment, we ensure laying hens grow in a clean and comfortable setting, safeguarding their health and enhancing egg quality.
2 - 3
Management Control: Ensuring a Scientific and Rigorous Production Process
1. Egg Safety Control: Raw eggs must meet hygiene standards. Eggshells must be clean and undamaged, with a smooth, glossy surface, normal shape, and a shell color consistent with the breed’s characteristics.
2. Egg Grading and Processing Control: We have introduced automated and intelligent grading and processing equipment. Eggs undergo eight processing steps: grading, washing and drying, UV sterilization, removal of loose yolks, removal of cracked eggs, product preservation, product coding, and packaging. This ensures sterile production while maintaining continuous production.
3. Egg Processing Control: A fully automated liquid egg production line is employed, featuring filling machines, pasteurization units, egg breakers, and cooling storage tanks. Liquid eggs are vacuum-filled under sterile conditions using filling machines and stored in warehouses at 0–4°C.
3 - 3
Quality Control: Safeguarding Food Safety
1. Fresh Egg Inspection: Dual inspection via sensory evaluation and light transmission ensures high-quality fresh eggs.
2. Washing and Disinfection: Strictly control the temperature of the chlorine solution in the disinfection tank, the concentration of the chlorine solution, and the disinfection duration to ensure thorough cleaning and prevent residual chlorine.
3. UV Sterilization: Eggs that have been washed, dried, and disinfected are subjected to UV sterilization for approximately 30 minutes to ensure the shell surface is clean.
4. Quality Testing: This primarily covers three aspects: pesticide residues, total bacterial count, and nutritional value. Specific parameters include energy content, sodium hydroxide, carbohydrates, Staphylococcus aureus, lecithin, chlortetracycline, lead, tetracycline, DDT, taurine, cholesterol, and moisture content.
5. Finished Product Storage: All products must be stored separately according to their batch order and production date; maintain warehouse hygiene, ensure good ventilation, and maintain appropriate temperature and humidity levels; strengthen rodent prevention and extermination efforts; conduct thorough quality inspections and monitoring, and promptly dispose of any eggs showing signs of spoilage.
6. Pre-shipment Quality Inspection: Each batch of products must pass hygiene and quality inspections before leaving the facility; products that do not meet hygiene standards must not be shipped or sold.
Controlling the Source: Only Healthy Hens Lay High-Quality Eggs
1. Select high-quality chicks to enhance the flock’s resistance to disease, environmental stress, and stress, as well as their ability to absorb nutrients, thereby improving egg quality from the source.
2. Implement comprehensive sterilization throughout the entire process—from rearing to hatching—to eliminate Salmonella at the source and ensure that every egg is imbued with the genes for health and nutrition.
3. Strict Environmental Control: Through rigorous oversight of feed, feeding practices, disease prevention, and the environment, we ensure laying hens grow in a clean and comfortable setting, safeguarding their health and enhancing egg quality.
Management Control: Ensuring a Scientific and Rigorous Production Process
1. Egg Safety Control: Raw eggs must meet hygiene standards. Eggshells must be clean and undamaged, with a smooth, glossy surface, normal shape, and a shell color consistent with the breed’s characteristics.
2. Egg Grading and Processing Control: We have introduced automated and intelligent grading and processing equipment. Eggs undergo eight processing steps: grading, washing and drying, UV sterilization, removal of loose yolks, removal of cracked eggs, product preservation, product coding, and packaging. This ensures sterile production while maintaining continuous production.
3. Egg Processing Control: A fully automated liquid egg production line is employed, featuring filling machines, pasteurization units, egg breakers, and cooling storage tanks. Liquid eggs are vacuum-filled under sterile conditions using filling machines and stored in warehouses at 0–4°C.
Quality Control: Safeguarding Food Safety
1. Fresh Egg Inspection: Dual inspection via sensory evaluation and light transmission ensures high-quality fresh eggs.
2. Washing and Disinfection: Strictly control the temperature of the chlorine solution in the disinfection tank, the concentration of the chlorine solution, and the disinfection duration to ensure thorough cleaning and prevent residual chlorine.
3. UV Sterilization: Eggs that have been washed, dried, and disinfected are subjected to UV sterilization for approximately 30 minutes to ensure the shell surface is clean.
4. Quality Testing: This primarily covers three aspects: pesticide residues, total bacterial count, and nutritional value. Specific parameters include energy content, sodium hydroxide, carbohydrates, Staphylococcus aureus, lecithin, chlortetracycline, lead, tetracycline, DDT, taurine, cholesterol, and moisture content.
5. Finished Product Storage: All products must be stored separately according to their batch order and production date; maintain warehouse hygiene, ensure good ventilation, and maintain appropriate temperature and humidity levels; strengthen rodent prevention and extermination efforts; conduct thorough quality inspections and monitoring, and promptly dispose of any eggs showing signs of spoilage.
6. Pre-shipment Quality Inspection: Each batch of products must pass hygiene and quality inspections before leaving the facility; products that do not meet hygiene standards must not be shipped or sold.
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No. 5, Industrial Park, Yigou Town, Tangyin County, Anyang City, Henan Province
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