A gel type pudding is disclosed and includes 15 to 25 wt% of egg, 6 to 16 wt% of granulated sugar, 42 to 52 wt% of deionized water, 0.5 to 1.5% of animal glue, 3 to 8 wt% of fresh cream, 3 to 9 wt% of skim milk powder, and 5 to 15 wt% of non-deionized water. Furthermore, a raw material of an egg liquid of the gel type pudding, a method and an apparatus for producting the gel type pudding are disclosed. Thus, it can increase the solidification temperature of the egg, so that the egg does not solidify in a sterilizing process of a pudding production, thereby creating an egg-containing pudding producted by an automation technology.一種凝膠型布丁，以重量百分比計包含：全蛋15至25%；砂糖6至16%；去離子水42至52%；動物膠0.5至1.5%；鮮奶油3至8%；脫脂奶粉3至9%；及非去離子水5至15%。另，揭示該凝膠型布丁的卵液原料、生產方法及設備。藉此，能夠提高全蛋的凝固溫度，使全蛋於布丁生產殺菌過程中不會凝固，進而開創以自動化生產的含全蛋布丁。
