Egg powder can be divided into whole egg powder, egg yolk powder and protein powder. Egg powder can be used not only in food or food industry, but also as a raw material for extracting egg yolk and egg butter. The processing methods of whole egg powder and yolk powder are basically the same, which are briefly introduced as follows:

Fresh eggs are shelled, and the whole egg liquid or yolk liquid is stirred and filtered to remove impurities such as broken shells, egg membranes, lacerations and the like in the egg liquid, and treated in a pasteurizer at about 65 DEG C for 3 minutes. Then it is quickly dehydrated into egg powder by spray drying, and then sieved with a powder sieve to remove impurities in the egg powder and make the powder uniform. Immediately after screening, it is packaged according to the requirements of the specification, and then inspected and put into storage. Qualified egg powder should be powdery, light yellow, free from impurities and peculiar smell, with good solubility, water content below 4.5% and oil content above 43%, which meets the national hygiene standards.