GB/T 34262-2017Terms and classification of egg and egg products (English PDF)

2.1 Egg

Shell eggs

Eggs produced eggs.

Note, such as eggs, duck, goose and quail eggs and so on.

2.2 Fresh eggs freshegg

With or without storage, temperature and other treatment, quality intact, poultry produced by the unprocessed eggs.

2.2.1 Egg yolk

Egg shell within the density of large circular (or oval), light yellow to orange liquid aggregates.

2.2.2 Egg white

protein

Egg shell transparent yolk wrapped viscous liquid.

2.2.3 Air chamber aircel

The gap between the shell and the inner shell of the shell.

2.3 Clean the egg cleanegg

Clean eggs

Egg shell surface cleaning, sterilization, coating (or not coated), inspection, graded (or not graded), packaged eggs.

2.4 Egg products

Egg as the main raw material (shell egg content accounted for more than 50%), the relevant process of processing from the solid (with or without shell) or liquid

Egg products.

2.5 Egg products processing

With fresh eggs as raw materials, processed into egg products process and technology.

2.5.1 Egg products rough

Maintain the basic physical form of the egg (with or without shell, cut or not cut open) the process and technology, such as cleaning eggs, pickled eggs, preserved eggs, salted eggs, […]