Why are the salted duck eggs on the market now oily and not salty?

Now duck egg yolk is oily, and the egg white is not salty because the pickling method has been improved, not all because of additives, and it is not harmful to the human body. The egg yolk itself has a high oil content, and it will produce oil when it is salted.

Article**4 In the past, duck eggs were salted with dry salt and rice husks, and it was difficult for dry salt particles to enter the egg yolk. So, wait until the yolk is oily and the egg whites are salty.

Article **5 to say ** salted duck eggs are the most famous, the mangrove forests of the Beihai Sea of Guangxi will definitely be on the list, the fishermen here raise thousands of ducks, every time the tide rises and falls, these ducks will chase the remaining small fish and shrimp for food, when they eat their favorite live food, they will cheer happily with their wings.

Article**6 At night, they will perch on the beach and give birth to a large, complete and plump duck egg, which the fishermen pick up and take home to make salted duck eggs.

Article**7 The current salted duck eggs generally use the brine method, that is, the salted duck eggs are soaked in salt water, and the salt in the salt water quickly penetrates into the egg yolk. Therefore, the egg yolk is oily, and the egg white is not salty.

Article **8 As for why I knew that the brine method worked well, why I didn't use it before. That's because there is no restriction on the site of dry pickling, and it can be mass-produced by piling it on the ground, but the brine method requires containers, and when the means of production were scarce in the past, the existing pots and jars were difficult to meet the market demand.

Why are the salted duck eggs on the market now oily and not salty? Because the curing method has been improved, and not because of the additives added, it is not harmful to humans. The yolk itself has a high oil content and will come out when it encounters salt.

In the past, pickled duck eggs were marinated with dry salt and rice husks, and it was difficult for dry salt particles to get into the yolk.

Nowadays, the brine method is usually used, in which salted duck eggs are immersed in brine, and the salt in the brine quickly seeps into the yolk. Therefore, egg yolks are oily and the protein is not salty. As for why I know the brine method works well, why not use it first?

This is because brine washing has no on-site restrictions and can be produced in large quantities on the ground. However, the brine method requires a container. In the past, when production materials were scarce, it was difficult for existing jars to meet market demand.

The production process of picking salted duck eggs now is very different from that of salted duck eggs in the past. Salted duck eggs were used in the past, and some people made them with salt and rice. But nowadays, when people pick salted duck eggs, they use the brine method of soaking salt water in salt water, so that the salt powder of the salt used will quickly penetrate into the yolk, so that the yolk and protein are pickled.

They are not particularly salty and especially tasty.

Because in the past it can be said that the production of materials is very scarce, and with this brine curing method, the use of these containers is particularly large, so there is no way to solve this problem, but now all aspects of the market are necessary, and this can be satisfied, so now people use this method for mass production when picking salted duck eggs.

Now the duck eggs on the market are all oily, and not salty is the use of a new process, an anaerobic process can make salted duck eggs in the case of less salt, the protein in the yolk is denatured and the fat is separated, and the fat is gathered together to form the yolk oil.

The yolk of duck eggs is rich in red yellow, vitelline, and carotene, which are dissolved together with egg yolk to form red and yellow egg yolk. The protein in duck eggs is broken down into amino acids by the chemical action of salt. Separate the fat to form egg yolk oil.

Why do salted duck eggs run oily? It is caused by the separation of fat and other components in salted duck eggs. The protein and fat in the composition of fresh eggs are evenly distributed in the emulsion under normal circumstances, and when the fresh eggs are cooked directly, the emulsion of the protein and fat directly solidifies into a clot, and the oil does not have time to precipitate, so there is no oil in the protein clot.

The duck eggs are salted, the salt invades the egg, the protein is slowly denatured and coagulated by salting, the oil is precipitated from the protein tissue, and the separated fat is gathered together, and the oil can be seen after cooking and cutting.

Salted duck eggs are salted, but they are tastier than fresh duck eggs. ......In particular, the yolk of the salted duck egg is very delicious when it looks oily, and it is indeed very delicious to eat.

Now we buy salted duck eggs are almost all in the state of egg yolk and oil, which is both beautiful and delicious.

The reason why salted duck eggs are in such a state is because of some special methods used in the pickling process.

First of all, we need to clarify the reason why the yolk of salted duck eggs is oily.

The reason why the yolk of salted duck eggs will flow oil is because the protein of the duck egg solidifies and separates from the fat in the yolk during the marinating process. ......The separated fats come together to form an oily state.

I understand the principle of egg yolk oil, how to get oily salted duck eggs, there are many ...... methods

Specifically, there are several ways to obtain salted duck eggs with oil from the yolk.

1. Soak the duck eggs in wine when marinating.

When marinating salted duck eggs, soak the duck eggs in white wine for a period of time before salting, and then salt, you can get salted duck eggs with yolk and oil.

2. Wrap in plastic wrap.

When marinating salted duck eggs, after wrapping the duck eggs in salt, wrapping them in plastic wrap, and then leaving them to dry in the sun for a period of time, you can also obtain salted duck eggs with egg yolks and oil.

The above two methods are simple and easy, and you can easily marinate the yolk of salted duck eggs into oil, making salted duck eggs look good and delicious.

Duck eggs flow oil or not depends on the pickling method, the current duck egg yolk oil, the egg white is not salty because the pickling method has been improved, it is impossible to be all additives, and there is no harm to the human body. The egg yolk itself has a high oil content, and it will produce oil when it is salted. In the past, duck eggs were salted with dry salt and rice husks, and it was difficult for the dried salt particles to enter the egg yolk.

So, wait until the yolk is oily and the egg whites are salty.

Nowadays, salted duck eggs are generally marinated by the brine method, which is to soak duck eggs in prepared brine. The salt in the brine penetrates into the duck egg yolk by soaking it for a long time, so the egg yolk is oily and the egg whites are not salty. In the past, there was no restriction on the site of dry pickling, and mass production could be carried out by piling it on the ground, but the brine method required containers, and in the past, materials were in short supply to meet market demand.

Now the best on the market is not high, and additives also require cost, so the current duck eggs are not filled with additives, but the pickling technology has been improved. So you can use it with confidence.

Now no matter what kind of snack or ingredient, it is in charge of the concept of health, so the current salted duck eggs.

It's no longer as salty as it used to be. In fact, it is because the production process of salted duck eggs has changed compared to before. Nowadays, the brine method is generally used, that is, salted duck eggs are soaked in salt water, and the salt in the brine quickly penetrates into the egg yolk. Therefore, the egg yolk is oily, and the egg white is not salty.

As for why I knew that the brine method worked well, why didn't I use this method to marinate before. That's because there is no restriction on the site of dry salting, and mass production can be done by piling it on the ground, but the brine method requires containers, which used to be the means of production.

When there is a shortage, it is difficult to meet the market demand of the existing altars and jars. Nowadays, most of the salted duck eggs have been marinated hundreds of thousands of times, so it is not impossible to naturally marinate salted duck eggs that are oily and not salty.

The reason why salted duck eggs will sand and flow oil is also because when pickling, the edible salt needs to enter the egg white through the eggshell and enter the inside of the egg yolk, so that the salted duck eggs with sand and oil from the egg yolk can be pickled, so a lot of salt is needed, but the salted duck egg protein is very salty, and there is almost no way to eat it, so people generally only eat egg yolk.

The process of eating salted duck eggs has also changed a lot, and the salted duck eggs made now are generally soaked in salt water, so that the salt will quickly penetrate into the egg yolk, so the salted duck eggs can not only start the sand and flow oil, but also the egg white will not be too salty, and it can also be eaten.

Some people may say, if this method is so good, why didn't it be used in the past? This is also because in the past, there was a shortage of production materials, and containers were needed for brine pickling, so it was difficult to meet the needs of the market, and a large amount of edible salt was used to pickle, and there was no restriction on the site, and it only needed to be piled on the ground to be mass-produced, so this method was not used, but now people's living conditions are getting better and better, and the materials are becoming more and more sufficient, so a better method will be used for pickling.

Salted duck eggs are a common food that needs to go through a process of pickling and maturation during the preparation process.

The reasons why salted duck eggs are oily and not salty in the market now may be as follows:

Improper width of the pickling book: If the concentration of brine is not controlled during the pickling process or the salting time is too short, the salted duck eggs will be oily and not salty.

Use high-fat or low-quality duck eggs: High-fat duck eggs can cause salted duck eggs to run oily, while low-quality duck eggs may cause them to be unsalty.

Substandard ingredients and preservatives: The use of substandard ingredients and preservatives may cause salted duck eggs to be oily and unsalty.

The oil in the egg yolk of salted duck does not appear out of thin air, it is originally present in the yolk. The fat in the egg yolk is very rich, accounting for about 30%-33%, and the oil is the first to do so. In fresh egg yolks, the fat is present in the molecules in the form of small oil droplets, and the protein and fat in the egg form an emulsion system, so it looks oil-free in appearance.

In the process of salting fresh eggs, salt will invade the egg through the shell, on the one hand, the moisture will be reduced, and on the other hand, the protein will play a slow denaturation and coagulation effect under the action, and the uniform colloidal state of the egg yolk will be destroyed, and the small oil droplets that were originally evenly distributed in the egg yolk will slowly accumulate. In this way, the protein is separated from the fat, resulting in an oily effect. It is precisely because the oil belongs to the duck egg yolk itself, so there is no need to worry about the problem that the oil stove is unhealthy.

How can you make egg yolk "oily"? Fresh egg yolk can be seen as an emulsion with evenly dispersed oil, while salted egg yolk on the table has a lot of oil separated from it, which indicates that the original emulsion structure has been destroyed, that is, "demulsification". The primary factor in the destruction of the emulsion structure is naturally the salt that enters the duck eggs during the curing process.

On the one hand, salting will cause a decrease in the moisture in the egg yolk, and on the other hand, it will also change the solubility of the protein. As the curing time is extended, the raw yolk will gradually solidify and the separated oil will begin to appear. However, the heating step after marinating is very important.

Heating can further disrupt the lipoprotein structure, releasing more oil. Experiments have shown that after 35 days of curing in 25% brine, the yolk oil exudation rate of raw salted duck eggs is about 20%, and cooking it can increase the oil exudation rate to about 40%. By the way, just boiling fresh eggs can actually increase the oil exudation rate of egg yolks, but the degree is far less obvious than that of cooked salted egg yolks, and it does not achieve the oily effect visible to the naked eye.

What to do with salted egg whites? People are obsessed with the taste of salted egg yolk, not only eat it directly, but also make it into egg yolk moon cakes, egg yolk dumplings, egg yolk crisp, egg yolk baked pumpkin, but the egg white part of salted duck eggs is always unwilling to eat. On the one hand, it must be because the egg whites lack the oily flavor and rich texture, and on the other hand, because the salted egg whites are just too salty.

There may be many reasons why the salted duck eggs on the market are oily and not salty, and here are some possible explanations:

1.Price increases lead to duck egg deterioration: In recent years, duck eggs have been continuously raised, resulting in some businesses using low-priced, inferior duck eggs for pickling in order to reduce costs, and these duck eggs may have deteriorated or poor quality, resulting in poor taste of salted duck eggs.

2.Insufficient marinating time: It takes a long time to marinate salted duck eggs, and some businesses may shorten the marinating time in order to catch up with the construction period, resulting in the salted duck eggs not being fully flavored and the taste is not good.

3.Improper processing technology: The pickling process of salted duck eggs is complicated with hail, and different regions have different traditional processing methods, if the processing technology is improper, it may lead to the problem of poor taste of salted duck eggs.

4.Add other ingredients: In order to make the color of salted duck eggs more vivid and taste better, some merchants may add some chemical ingredients, such as nitrite, during the curing process, which may cause harm to human health.

It is very important for consumers to choose salted duck eggs of reliable quality. It is recommended to choose regular brand products or reputable merchants to buy, and at the same time pay attention to the color, texture, taste and other characteristics of salted duck eggs to judge whether their quality is excellent. At the same time, it is also necessary to pay attention to moderate consumption and do not overeat salted duck eggs, so as not to cause adverse effects on the body.