Many people like to eat salted duck eggs, but do you know why salted duck eggs run oil ?

Salted duck eggs are a kind of food that we often eat in our daily life, it tastes good, and the nutrients in salted duck eggs are not very different from novel goose eggs, and they are also rich in protein, carbohydrates, colorful vitamins and minerals, in the case of eating salted duck eggs, there are many people who will eat with breakfast porridge.

In the case of eating salted duck eggs, when it comes to the best salted duck eggs, it should be all salted duck eggs with sand and oil, the higher the salt content, the longer the pickling time, this kind of salted duck eggs just look very attractive, can't help but make people want to eat one. How can salted duck eggs "sand and oil"? Do you really know?

Pickled salted duck eggs often produce oil, and its composition is inseparable, in the salted duck egg yolk is with protein and lipids, and the protein of goose eggs accounts for 2 3 of them, the others are all lipids, and in the fresh egg yolk protein is able to disperse the body fat into very small oil droplets, and salt can reduce the solubility of protein in water, so that these dispersed small oil droplets can be condensed again, into large oil droplets, so that egg butter is formed.

In the case of pickling salted duck eggs, the higher the salt content, the longer the pickling time, the more significant the effect of salted duck eggs from sand oil, so these salted duck eggs we usually taste can achieve the effect of sand oil.

Everything else is lipid, and in the fresh egg yolk, protein can disperse body fat into very small oil droplets, and salt can reduce the solubility of protein in water.

The reason why salted duck eggs will "flow oil" is that the duck egg yolk contains a lot of fat, a normal duck egg protein stands 2 3 of the egg yolk, and the fat accounts for 1 3, and the salt penetrates into the egg yolk in the process of pickling duck eggs, reducing the solubility of the protein, so that the oil dispersed in the egg yolk can be re-condensed, and finally forms the oil that flows out when we eat duck eggs.

The reason why the salted duck eggs are oily is inseparable from its composition, in the duck egg yolk contains protein and fat, and the protein of duck eggs also accounts for about 2 3 of them, and the rest are fat, and in the fresh egg yolk, the protein can disperse the fat into very small oil droplets, and the edible salt can reduce the solubility of the protein in the water, so that those scattered small oil droplets can be re-condensed and become large oil droplets, so that egg yolk is formed.

This is because during the salted duck egg pickling process, the protein is mixed with the fat of the salted duck egg, and salt is added to it.

Salted duck eggs will flow oil because during the salting process, salt will enter the duck eggs through the fine empty burning gaps in the eggshell, reducing the solubility of protein in water, causing the oil to seep out, and slowly denatured and solidified. The small oil droplets evenly dispersed in the aqueous solution lose the help of protein, and the stool skin leaks can only gather with each other, become larger oil and present, forming egg butter that makes the saliva water. <

Salted duck eggs will flow oil because salted duck eggs are salted during the salting process, salt will enter the duck eggs through the fine voids of the eggshell, reducing the solubility of protein in water, causing the oil to seep out, and slowly denatured and solidified. The small oil droplets evenly dispersed in the aqueous solution, without the help of protein, can only gather with each other, become larger oil and present, forming egg butter that makes the first saliva water.

1. Salted duck eggs have oil because the protein in the yolk will denature and separate the fat during the pickling process, and the fat in the duck eggs will gather together to form egg butter. The yolk in duck eggs is rich in red yellow, vitelline, and carotene, and these elements are dissolved together with egg butter to form the red-yellow egg yolk we see.

2. Duck eggs are rich in protein, which is broken down into amino acids after pickling. In the process of marinating duck eggs, a large amount of salt will enter, so at this time, the inorganic salt in duck eggs will also increase.

3. Duck eggs are rich in nutrients and have a good effect of clearing fire, so they are very suitable for summer consumption. In daily life, you can eat some duck eggs in moderation, but this food is rich in fat, so some people with special physiques should eat less.

4. When eating salted duck eggs, it is not recommended to match this food with soy milk and milk. If salted duck eggs are paired with soy milk and milk, it is easy to affect the absorption of protein in food, so you must pay attention to it in daily life.

To get back to the point, salted duck eggs are made by fresh duck eggs that have been marinated through a special process, and its yolk is ruddy, the whites are delicate, and the taste is delicious. During the marinating process of fresh duck eggs, the nutrients in them will change, but not a lot will be lost. High-quality protein.

The amino acid composition of eggs is closest to the human model, and although salted duck eggs are pickled, the quality of protein is still high-quality, which is also conducive to human absorption.

The protein content in duck eggs is comparable to that of eggs, and the total amount of minerals is better than that of eggs, but at the same time, the cholesterol content is also higher, and it can be controlled at about 1 per day during the period. The fishy smell of fresh duck eggs is heavier and not very delicious, therefore, the fresh duck eggs are made into salted duck eggs, salted duck eggs have almost no fishy smell, the egg whites are tender and salty, the egg yolk is golden in color, the salty taste of egg yolk is lighter than the saltiness of egg whites, the flavor is unique, and it is very delicious to eat with salted duck eggs with porridge. Salted duck eggs are pickled with fresh duck eggs with salt (some with wine), and most of the nutrients have not changed, but calcium, magnesium, etc. are slightly elevated due to the penetration of salt.

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. Salted duck eggs, also known as salted duck eggs, pickled duck eggs, green eggs, is a kind of special flavor, easy to eat reconstituted eggs, salted duck eggs are a good accompaniment, color, fragrance are very attractive. Salted duck eggs are reconstituted eggs made of fresh duck eggs as the main raw material, rich in nutrition, rich in fat, protein and various amino acids, calcium, phosphorus, iron, vitamins, etc. required by the human body, easy to be absorbed by the human body, moderate saltiness, suitable for all ages.

Rich in nutrition: Compared with other eggs, duck eggs have a strong fishy smell, and after being marinated in brine, they can achieve the purpose of removing the fish. 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, which are easily absorbed by the human body.

1. Amino acids contain a lot of protein in duck eggs, and this substance will be decomposed into amino acids in the process of pickling. 2. Rich in calcium, after duck eggs are marinated into salted eggs, the protein content contained 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.

Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, iron, potassium, phosphorus and other nutrients.

Salted duck eggs are pickled duck eggs, and their nutritional value includes: duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, iron, potassium, phosphorus and other nutrients. Benefits of salted duck eggs:

Supplement minerals such as iron and calcium to help better bone development and prevent anemia.

1. The yolk of duck eggs contains a lot of fat, and in the process of pickling, the salt enters the yolk, which will not only let the water in the yolk penetrate outward, but also let the protein undergo the "salting-out" effect, which destroys the original uniform mixing state of protein and fat, and squeezes out the oil from the protein tissue and gathers it together, so that you can see the oil in the yolk.

2. Salted duck eggs are rich in protein, which is difficult to digest, and eating too much can easily cause symptoms such as bloating and diarrhea, so in daily life, duck eggs should be eaten in moderation and not in excess.

3. Salted duck eggs contain a large number of amino acids, which have certain benefits for people. The yolk of salted duck eggs contains a large amount of reddish-yellow vitelline and carotene, which are dissolved together with egg butter, and it is easy to appear reddish-yellow as we see. The oil of salted duck eggs is a sign that the duck eggs have been pickled, and it can be said that the nutritional value of salted duck eggs is very high, and there is not much difference between the nutrition in fresh duck eggs.

4. Salted duck eggs are very rich in calcium, and at the same time rich in inorganic salts. These elements in salted duck eggs have certain benefits, and eating them in moderation is not harmful to the body, so in daily life, you can eat them with confidence.