What are the nutrients of salted duck eggs? Is it better to have a red heart or a yellow heart?

Salted duck eggs, because the eggshell is green, the appearance is round and smooth, also called "green fruit". It is rumored that during the Qing Dynasty, there were many workshops in Dianbian to process Songhua eggs and green fruits (salted duck eggs), which were transported to Beijing, Tianjin and Bao by land and water, and were favored in the market. Some products are also exported overseas.

Among them, the red heart salted egg is more prestigious, it is salty and delicious, fragrant and overflowing, it is the top product of calcium supplementation in summer, and the shelf life is 100 days at room temperature. The product is characterized by the red color of the egg core and is highly nutritious. It is rich in fats, proteins, and various amino acids that the body needs.

It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easier to be absorbed by the human body.

A simple identification method for selecting salted duck eggs is: the shell of a good pickled egg is clean, shaking has a slight trembling feeling, after peeling off the eggshell, the saltiness is moderate, the oil is more delicious, and the butter comes out with chopsticks, and the egg yolk is divided into a layer of layers, and the color of the nearly layer is darker, and the more red it is. Poor eggs have dark shells, white or black spots, are easily broken, and have a shorter shelf life.

After peeling off, the egg whites are soft, rotten, and salty.

However, pickled foods generally produce nitrite, which is a carcinogen, which is more or less contained in the pickled vegetables, pickles, and mustards we eat, but as long as you don't eat too much, it will not be bad for your body!

In addition to the protein, fat, calcium and other nutrients that are usually found in duck eggs, salted duck eggs also increase their nutritional value due to the degradation of some proteins into amino acids that are easier to be absorbed by the human body during the pickling process. In addition, salted duck eggs have a more salty and light taste than ordinary duck eggs, and can be eaten as side dishes. Judging from the appearance, the redder the yolk of salted duck eggs, the better.

Because the protein in the red heart salted egg is degraded more efficiently. So the nutritional value is higher.

The hard heart in the yolk of salted duck eggs is salted and is made as follows:

Ingredients: duck eggs, salt, water.

1. Take a flat-bottomed basin that can be covered with a lid to make a sedan chair, wipe the bottom of the basin and sprinkle a layer of refined salt.

2. Use an egg white separator to separate the egg yolk from the egg white, and the egg white part can be kept for stir-frying, or mixing filling.

3. Pour the separated egg yolk directly on the refined salt, and it is best to leave a little distance between the egg yolk and the egg yolk.

Fourth, sprinkle a layer of salt on the surface of the egg yolk again.

5. Spray less water on the salt, cover the slide lid, and put it in the refrigerator.

6. This is what it looks like after two days and one night.

7. Rinse the refined salt on the surface of the egg yolk with water.

Salted egg yolk appears hard and has a hard core, which seriously affects the quality if it is used in the production of moon cakes. The reason for the hard heart is mainly improper flooding, salted duck eggs using straw fire ash to flood the effect is the best, because the fire ash contains weak saltiness to loosen the egg yolk, oily enough, many manufacturers cut corners to save costs, with ordinary red mud instead of fire ash, with industrial salt instead of edible salt, and finally produced the quality of salted duck eggs is not ***.

In fact, it is mainly formed by salting salt seeping into the egg yolk through the eggshell and mixing with the egg yolk!

This is because it is not marinated enough or it has been marinated for a long time.

Generally speaking, the better quality salted duck eggs, smooth and round, the eggshell is blue, and there are no cracks on it, while the lower quality salted duck eggs have a gray shell with white or black spots, this kind of salted duck eggs should not be chosen, because they are not only easy to break, but also have a shorter shelf life.

If you are not sure whether the salted duck eggs are broken, you can hold the salted duck eggs in your hand and shake them gently, generally speaking, the better quality salted duck eggs will have a slight tremor, while the poorer quality or spoiled salted duck eggs will have abnormalities, or there will be a ring.

How long salted duck eggs can be kept is related to storage conditions, generally speaking, raw salted duck eggs are suitable for storage in a cool and dry place, if it is a boiled salted duck egg, it is suitable to be put in the refrigerator for refrigeration, in addition, different pickling methods, the preservation method of salted duck eggs is also different, if it is a salted duck egg pickled in yellow mud at home, during storage, you should pay attention to keep the mud skin moist, and store it in a cool place, so that it can be kept longer.

Nutritional value of salted duck eggs.

1. Amino acids.

Duck eggs contain a lot of protein, which is broken down into amino acids during the curing process, in addition to the increase in salt content in duck eggs due to salting, resulting in a slight increase in inorganic salts in the eggs.

In fresh duck eggs, the fat in the yolk is not visible to contain oil because it is combined with the protein, and after a period of marinating, the protein will denature and separate from the fat, and at this time the fat in the duck egg will gather together to become egg butter.

2. Rich calcium.

After duck eggs are marinated into salted eggs, the protein content in them will be significantly reduced, from grams per 100 grams of fresh eggs to grams. At this time, the fat contained in it will increase significantly, from grams per 100 grams of fresh eggs to grams. Not only that, the carbohydrate content of salted duck eggs has also increased significantly, from grams per 100 grams of fresh eggs to grams.

3. Inorganic salts.

In addition to being rich in calcium, salted duck eggs also contain iron, phosphorus and other inorganic salts, and experts have found that the calcium quality and iron quality contained in salted duck eggs are higher than those of eggs and fresh duck eggs. Therefore, their nutritional value is basically the same, each has its own benefits, and proper consumption is not harmful to the body, so it can be eaten with confidence in daily life.

There is nothing particularly nutritious, it is similar to ordinary duck eggs, but the texture and taste are better.

The yolk of salted duck eggs contains a lot of reddish-yellow vitelline and carotene, and it is dissolved with egg butter, which is why we see the reddish yellow color. It can be said that the nutritional value of salted duck eggs is very high, and there is not much difference between the nutrients contained in fresh duck eggs.

Egg yolks are high in nutrients, so it is good to eat more egg yolks.

Egg lutein. Fats and proteins. Since the egg yolk is relatively salty, don't eat too much, it's not good for the body.

Salted duck eggs, the shell is green, and the appearance is round and smooth, so it has a very beautiful name "green fruit". But don't be fooled by the smooth appearance, everyone knows that good duck eggs are oily! This requires the duck eggs to be marinated just right to get a mouthful of flavor.

How do you pick out good duck eggs? As long as you master the three methods of seeing, peeling and touching.

Listen. Two duck eggs are bumped together, the crisp one is a good duck egg, the one that is more hoarse, or the sound is muffled, is a bad duck egg, or a duck egg with cracks.

See. First of all, there is a certain standard for the appearance of salted duck eggs. Some duck eggs are like mangoes, and some duck eggs have a tip on them, this kind of duck eggs are deformed eggs, not suitable for salted duck eggs, and the yolk inside will not be very good after being made.

The shell of a good quality salted duck egg is clean, smooth and round, there should be no cracks, and the eggshell is blue; Poorer quality salted duck eggs have a dull shell with white or black spots, which are easy to break and have a relatively short shelf life. In addition, it should be noted that if there is a prominent black circle in the full part of the eggshell, it is a salted duck egg with more yellow and oil.

Shake. It is to shake the egg body gently, the salted duck eggs should have a slight trembling feeling, if the feeling is not right and with abnormal noise, it means that the duck eggs have deteriorated.

Peel. If there are conditions, the salted duck eggs are boiled and the eggshells are peeled off, the high-quality salted duck egg yolks are distinct, the egg whites are white and condensed, the saltiness is moderate, the oil is delicious and delicious, the butter comes out with chopsticks, the egg yolk texture is fine sand, divided into layers and layers, from shallow to deep, the more red the egg heart is, there is no hard heart in the middle, and the taste is delicious; The poor quality salted duck egg protein is rotten, rotten, and salty, so it is best not to eat it.

Hello! In addition to the protein, fat, calcium and other nutrients that are usually found in duck eggs, salted duck eggs also increase their nutritional value due to the degradation of some proteins into amino acids that are easier to be absorbed by the human body during the pickling process. In addition, salted duck eggs have a more salty and light taste than ordinary duck eggs, and can be eaten as a side dish to accompany meals.

Judging from the appearance, the redder the yolk of salted duck eggs, the better. Because the protein in the red heart salted egg is degraded more efficiently. Therefore, the nutritional value of the finch bucket is higher.

If it helps you, hope.

Put the duck eggs in a jar, just over the duck eggs, put in about half the weight of the duck eggs, seal the lid, marinate for 7 to 10 days, and serve. Call it salted duck eggs.

Salted duck eggs, also known as pickled duck eggs, are the food that urban and rural people love to eat, but their pickling methods are very particular, and the pickling method is better.

1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, pour the yellow sand into the basin, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh duck eggs into the slimy mud one by one, take out the duck eggs after evenly sticking to the sediment, put them in a food bag or other containers, and take them out after 3 weeks to wash off the sediment and cook them.

If there is no yellow sand, you can use other sediment instead, if the stickiness of the sand is not good, you can add a small amount of clay.

2. Saturated brine salting method. The amount of water and salt is determined by the number of duck eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salt water cools, pour it into the jar, and put the washed and dried duck eggs into the salt water one by one, seal the mouth of the jar, put it in a ventilated place, and open the altar to take the eggs and cook them in about 25 days. The salted duck eggs marinated in this method have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then the washed and dried duck eggs are coated in batter one by one, and then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar.

The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days. <>

4. Liquor immersion method. Prepare 1 kg of duck eggs and 60 degrees of liquor per 5 kg and 1 kg of refined salt. When soaking, the dried duck eggs are first soaked in the liquor one by one, then rolled on the refined salt, put them in a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.

5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and refined salt, wash a number of fresh duck eggs, wash the porcelain jar with water when pickling, and wipe dry it after scalding with boiling water, dip the duck eggs in the hot sauce one by one, and then roll it again in the refined salt, and then gently put it into the porcelain jar, sprinkle a little refined salt on the top, cover it and seal it strictly with kraft paper, place it in a cool and ventilated place, and you can open the jar and cook it after 30-40 days.

Red heart salted duck eggs, the main production area of Luoma Lake Baiyangdian, wild stocked ducks mainly eat small fish, small shrimp, water insects and aquatic plants, so the eggs are "red hearts", not only good-looking, nutritional value is also higher than ordinary eggs. Red heart salted duck eggs Salted duck eggs, the eggshell is blue, the appearance is round and smooth, also called "green fruit". Salted duck eggs have a long history in our country, are deeply loved by the people, and are also favored in the market.

The product is characterized by the red color of the egg core and is highly nutritious. It is rich in fat, protein and various amino acids required by the human body, and also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easily absorbed by the human body.

Compared with ordinary duck eggs, part of the protein in salted duck eggs is broken down into amino acids, and due to salting, the salt content in the egg increases, and the inorganic salt in the egg also increases slightly. The fat in the raw egg yolk is combined with the protein, it can not be seen that it contains oil, and after a long time of pickling, the protein will be denatured and separated from the fat, and the fat gathers together to become egg butter, and the egg yolk has reddish-yellow vitelline and carotene, which is reddish-yellow when dissolved in egg butter, which increases the sensory properties of salted eggs, and the oil from salted duck eggs is a sign of pickling. In addition, salted duck eggs are rich in calcium, iron and other inorganic salts, and the calcium and iron content are higher than those of eggs and fresh duck eggs, so they are a good food for supplementing calcium and iron in summer.

How to cook salted duck eggs? Put the eggs in water and soak them in salt for 10 minutes, then scrub them clean, pour white wine on a plate, add 13 spiced salts, and marinate them naked.

(1) middle-aged and elderly people should not eat more for a long time The fat content of duck eggs is higher than the protein content, and the cholesterol content of duck eggs is also higher, containing about 1522 mg per 100 grams.

2) Do not eat incompletely cooked duck eggs Ducks are susceptible to salmonellosis, and the germs in the duck can penetrate into the duck eggs that are forming. This bacterium can only be killed after a certain period of high-temperature treatment, so duck eggs should be boiled in boiling water for at least 15 minutes before eating. Do not take it out immediately after cooking, leave it in boiling water to cool slowly.

If you eat incompletely cooked duck eggs, it is easy to induce diseases, so they should not be eaten.

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate for 30 days.