Based on traditional processing methods, replacing rice vinegar with lactic acid, and then optimizing the hydrolysis process. The maximum degree of hydrolysis of the egg solution obtained by the optimal solution can reach 24.184%. On this basis, protease is used for enzymatic hydrolysis and various probiotics. When the bacteria were fermented, the maximum peptide content of the obtained sample could reach 1.526 mg/mL, which has obvious advantages over the traditional vinegar egg liquid and fermented egg liquid. It has been determined that the free amino acids in egg liquid after multiple hydrolysis are complete, and the content of inorganic elements such as calcium, iron, and zinc is high, and has good antioxidant capacity. The shell egg hydrolysis fermentation broth is sprayed and powdered, and seasoned and mixed to obtain a functional food with high calcium content, low cholesterol, rich in small molecule peptides, and good flavor.