Those who specialize in salted egg yolks, where did the salted egg whites go in the end?

At present, there are indeed a small number of unscrupulous traders in the market who use chemical raw materials to make a fake salted duck egg to deceive consumers and make huge profits.

This kind of duck eggs have a low cost, there are no nutrients inside, and there are even a lot of harmful substances, after cooking, they can also bounce like a leather ball, if they are eaten for a long time, they are very bad for the body, so we must pay attention to observe and distinguish between real and fake duck eggs when buying duck eggs.

Characteristics of fake eggs.

The color of the fake egg shell is dark, put it into the bowl after breaking, the duck egg is viscous and turbid in color, the yolk and egg white are not clear, the egg yolk is not formed, the color is dark yellow after stirring, and there is a milky white opaque film inside the broken egg shell. Whole duck eggs are elastic when cooked and shelled, and they also smell of chemicals.

In fact, it is very simple to distinguish between real and fake salted duck eggs, first of all, don't be cheap, fake salted duck eggs are generally lower than the market price, and the size will be slightly larger, and then the fake duck eggs will have a sound when shaking, and the real duck eggs will not have a sound, unless they are deteriorated, and the spoiled salted duck eggs should not be bought, and secondly, pay attention to observe whether there are traces of perforation at both ends of the eggshell, this hole is generally very small, difficult to find.

Prepare 500 grams, 250 grams of flour salt, stir well, pour the flour into a container, high the dough ring, then pour in the egg yolk, and then add the remaining salt

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The treatment method of salted egg yolk is to add 44 grams of salt to the non-stick pan with water, and heat the induction cooker until it bubbles. After cooling, put the salted egg yolk in and wash it, never soak it. 2.

Wash the salted egg yolks and blot the water with kitchen paper and arrange them neatly in the oven. 3.Put the high wine into a watering can and spray each evenly on the salted egg yolk 4

Preheat the oven at 150 degrees for ten minutes, then put in the salted egg yolk, 5-10 minutes, depending on the temper of the individual oven, five minutes to see if the oil is out, no more two minutes of baking. Remember that it is slightly oily. 4.

After the good salted egg yolk is cooled, use a sealed box, put the salted egg yolk evenly in the box, can not pile the second layer, and use the second box if you can't put it, after putting the salted egg yolk, pour in an appropriate amount of corn oil and soak the salted egg yolk. 5.Good salted egg yolks are not used so quickly, and when the weather is hot, they are stored in the refrigerator.

The processed salted egg yolk can be wrapped in zongzi, moon cakes, egg yolk crisp, etc.

How to deal with salted egg yolks bought online is as follows:

1. Remove the yolk from the salted duck egg. If you want to use salted egg yolks, then you need to take out the egg yolks one by one first, so as to remove the fishy smell of the egg yolks. First clean the salted duck eggs one by one, then break the salted duck eggs, pour out all the whites in them, and finally take out the clean egg yolk and put it away.

2. Dip some liquor on the surface of the egg yolk. Put the egg yolk on the tin foil one by one, and then sprinkle some liquor on it, which can make the fishy smell on the surface of the egg yolk less, so that it can remove the fishy smell of the egg yolk to a certain extent, which is also very effective. The liquor is a high grade liquor and sprayed on the surface of the egg yolk.

3. Dip the egg yolk with lemon juice. If you don't have liquor at home, you can also use lemon juice, which also has the effect of removing the fish, sprinkle the lemon juice on the surface of the egg yolk, so that the fragrance of the lemon will cover the fishy smell on the surface of the egg yolk, which can also make the egg yolk taste more natural.

4. Put them on the tin foil one by one. It is very good to place the egg yolks sprinkled with white wine or lemon juice on the tin foil one by one, so that the yolks can better remove the fishy smell in the oven. It is also easy to get rid of the fishy smell better.

5. Bake in the oven for 5 to 6 minutes. Finally, put all the yolks in the oven and bake them for about 5 to 6 minutes, which will remove the fishy smell of the yolks, which will make the yolks taste more delicious.

Yes, it is a salted egg yolk with modern technology, and the mainstream practice is to first separate the egg white and yolk from the duck egg by mechanically. Then the egg yolk is marinated separately, and the process is made into a salted egg yolk. There are also other new processes, from selection and cleaning to separation, salting and finally packaging, all of which are mechanized.

There are even isolated egg yolks, directly stir all the evenly, and then add edible salt, organic acids, proteases, alcohol and other additives, and mix well. After a period of salting, the flavor is formed, then heated, vacuum concentrated, and finally poured into a mold to condense and form. This is the common vacuum-packed salted egg yolk on the market.

I didn't understand what you meant!

1. There are two ways to make salted egg yolk.

The first is that the first way to make salted egg yolk is to marinate the egg first, and then separate the yolk from the egg white. After marinating, the yolk is solidified, while the egg white is still liquid, and the egg white and yolk are separated more easily than fresh eggs.

After separation, the yolks are sorted according to size and shape, and a salted egg yolk product is obtained.

The second is to separate the egg whites and yolks first, and then marinate the yolks directly. Such egg whites can be processed into various egg white products for use in various food products, and can also be sprayed dry into egg white powder.

Whether it is egg white or egg white powder, the market** is much higher than egg yolk. However, it is difficult to directly marinate salted egg yolks, and the quality of salted egg yolks obtained is not as good as that obtained by pickling whole eggs and then separating them, so they are not used much in the industry.

Second, where the egg whites go.

If the egg yolk is made according to the first method, then the egg white contains a lot of salt and becomes a salted egg white. Salted egg whites are also edible food ingredients, but because the salt content is so high, they are not used much in food. The most common use is to add it to meat products such as ham sausage.

Meat products already need to add a lot of salt, add salted egg whites in moderation, salt is not a problem, and the egg whites in egg whites are good proteins. There are also some manufacturers who desalt egg whites, and the egg whites after reducing the salt content are more useful than salted egg whites, such as some baked goods.

However, desalination itself also increases costs, and the current desalination process is difficult to remove the salt content to a low enough level, and there are still not many uses. In egg processing, salted egg whites are used as a by-product and can be sold for a little bit. Because the salted egg yolk on the market is high, selling salted egg yolk can also cover this part of the ingredients.

If you make salted egg yolk according to the second method, because the egg yolk and egg white have been separated in advance, the separated egg white is also used in daily life, such as: as a raw material for cosmetics, baking egg white, egg yolk liquid, protein powder, and egg white liquid for bar bartending, these egg white products are sold in the market.

Hehe, after watching it for a long time, it turned out that no one understood!

Most of the salted egg yolks sold on the market are defective products of pickled salted duck eggs, salted duck eggs in the process of pickling, there is a process of vacuuming, after vacuuming, you need to enter the vacuum tank to sterilize, and by the way, cook! After leaving the tank, it is inevitable that some of the eggshells will be broken, and there is no way to leave the factory for this part of the broken! Can only be returned to the furnace!

So the factory took out the egg yolk and processed it into salted egg yolk**, it's as simple as that.

Egg yolk preparation. 1. Pour half a bowl of salt into a small bowl and dig a pit in the middle of the salt. Salted egg yolks.

2. Separate the egg white from the egg yolk, take the egg yolk and put it into the pit just dug.

3. Sprinkle some salt on the egg yolk and bury the egg yolk.

4. Sprinkle a little water and let the salt moisten.

5. Put it in the shade and leave it for 2 days.

6. Take out the egg yolk and rinse the salt grains with water.

As for the egg whites, you can whip the cream or put it in other ingredients.

I like to eat food made of salted egg yolk so much, such as egg yolk crisp, and salted egg yolk rice balls, I remember that there was a steamed bun seller downstairs before, and there was a flavor of salted egg yolk meat, the meat filling was wrapped in salted egg yolk, and the taste was simply amazing.

At that time, I was very curious, there was only egg yolk in the bun, so what about the egg white? I asked them when there were few people, and they said that the salted egg yolks used to make the stuffing of buns were all bought directly and ready-made, and they didn't have to deal with it themselves.

Speaking of this, I have to say that there are two ways to make salted egg yolk, one is to separate the egg white and egg white after the whole is marinated, and the other is to separate the egg yolk and egg white before pickling, and only pickle the egg yolk.

In this way, of course, the second method is better, because the separated egg white has not been pickled, and egg white powder can also be made, but because it is difficult to directly marinate the egg yolk, and the egg yolk after the direct pickling egg yolk is not as good as the whole pickling quality in terms of taste and appearance.

1. Make protein powder

If the second method is used, the egg white and egg yolk are separated before pickling, and the egg white can be used to make protein powder or egg white liquid.

2. Pastry baking

If it is the first method of pickling salted egg whites, it can be used to make cakes, not only egg whites will be used to make cakes, salted egg whites will also be used, and some salty and fragrant pastries are made with salted egg whites.

3. Sell again

After pickling, salted egg whites are relatively cheap, and can improve the nutritional value of feed, so many manufacturers who produce feed like salted egg whites very much, and will be mixed in the feed to feed. In addition, salted egg whites can also be made into additives and put into meat products to increase the gel strength of the meat and make the taste more chewy.

Now there are many farms that not only sell duck eggs, but also will carry out deep processing of duck eggs to obtain more profits, but the eggshell may crack during the pickling process, so these salted duck eggs that do not look good will be picked out, and the egg yolk will be taken out after being picked out and processed into salted egg yolk**, which can also make great profits.

Summary. Hello, dear, this situation is very common, if the flow is yellow water, it is actually butter, the taste of duck eggs will be very fragrant, this is the best in duck eggs.

If it's water, it's okay to eat. Duck eggs are developed with salt, and the egg whites and yolks with high water content will seep water. In some cases, the shell of the duck is damaged, and when steaming, water seeps into the egg.

It may be that the internal pressure of the duck egg itself is high after it is boiled, causing some liquid to flow out of the duck egg. The oil in the duck yolk flows out of the cracks, resulting in yellowish water.

When the salted eggs are opened, they are all water, except for the yolks.

Can you eat egg whites.

Dear, hello, this situation is very scarce to sell common, if the water that flows out is the yellow cherry blossom color change, it is actually butter, the taste of duck eggs will be very fragrant, this is the best in duck eggs. If it's water, it's okay to eat. Duck eggs are developed with salt, and the egg whites and yolks with high water content will seep water.

In some cases, the shell of the duck is damaged, and when steaming, water seeps into the egg. It may be that the internal pressure of the duck egg itself is high after it is boiled, causing some liquid to flow out of the duck egg. The oil in the duck egg ridge is yellow, and the oil flows out of the cracks, resulting in yellowish water.

Sniff it with a blind nose, and as long as there is no peculiar smell (foul smell), you can eat it with your eyes open. If the salted egg is opened, the egg white is cloudy, the yolk turns black, and there is an abnormal smell, this salted egg is indeed not edible. This is caused by deterioration.

Smell it first.

Raw salted eggs. The egg yolk is fragrant.

Open the egg yolk as if boiled, one by one.

Can you eat it without taste?

You can eat it, but the salty ones will taste better.

You can try one first, and if it's not salty, marinate the rest for a while.