The present invention provides a production and storage method for egg products, which includes the following steps: (a) preparing raw eggs (b) washing raw eggs (c) dipping raw eggs after washing in alkaline liquor for at least 24 hours to make the egg products (d) washing out the remaining alkaline liquor on the surface of egg products and, (e) conducting vacuum packaging and sterilization treatment, such that the expiration date for egg products may be extended. Furthermore, because the substance of egg white and egg yolk is liquefied, there will be occurred with color change after reforming and solidifying, and the pH value of the egg products may be maintained through the vacuum package. Thus, the egg white and egg yolk of the produced egg products may exhibit various colors, and the nutritive value may not be lost.一種蛋品之製造保存方法,包含有下列步驟:(a)備製原料蛋;(b)洗淨原料蛋;(c)使洗淨後的原料蛋浸泡於一鹼液中,至少達24小時以製成蛋品;(d)洗淨蛋品表面的殘留鹼液;及(e)進行真空包裝及殺菌處理。藉此不但可延長蛋品的保存期限,且所製成之蛋品的蛋白與蛋黃能呈現多種色澤,營養價值不流失。a~d...步驟
