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Whether it's porridge or rice, or making mooncakes and green balls, salted duck egg yolks are the perfect choice. Salted duck egg fragrance, incense in the egg yolk will flow oil, turn sand, red bright salted duck egg yolk mouth-watering drop. So where does the salted duck egg yolk oil come from? In fact, it was the marinating process that forced the oil out.
oil in salted duck egg yolks does not appear out of no means, it originally exists in egg yolks. Duck egg yolks contain fat, protein, sugar, lecithin, water and other substances. Pickled salted egg yolks can flow oil, mainly due to changes in the physicality of protein and fat. Egg yolks are very rich in fat, accounting for about 30% to 33%, oil comes from this. In fresh egg yolks, fat is present in molecules in the form of small droplets of oil, and the protein and fat in the egg form an emulsion system, so it looks oil-free in appearance. And fresh eggs in the process of marinating, salt will invade the egg through the eggshell, on the one hand, make water reduction, on the other hand, make the protein in the action of a slow denaturation solidification effect, the egg yolk's uniform colloidal state is destroyed, and the original uniform distribution in the egg yolk small oil droplets slowly accumulated.
this, proteins are separated from fat, creating the effect of flowing oil. It is precisely because the oil belongs to the duck egg yolk itself, so there is no need to worry about the problem of unhealthy fat. In short, salted duck egg oil is caused by salt molecules causing fat to seep out. The higher the concentration of salt, the longer the marinating time, the more obvious the effect of oil flow. Heating can also cause further damage to the protein structure, releasing more oil.
to pickled salted duck eggs is simple and can be operated by the average family. Home to make salted duck eggs, generally take 10 to 15 fresh duck eggs washed, soaked in the flavor of salt water, sealed stored in a cool place, marinated well cooked on it. The specific length of marinating time should be adjusted according to the season and temperature. Generally speaking, it takes half a month to 1 month to marinate in summer and 2 to 3 months in winter.
salted duck eggs are rich in nutrients, rich in lecithin and unsaturated fatty acids, amino acids and other important nutrients of human life, but some people are not suitable for eating more. First, people with high blood pressure and people with cardiovascular disease should eat with caution. Salted duck eggs contain a lot of salt, cholesterol content is also relatively high, excessive consumption will raise blood pressure. Second, patients with liver disease should also eat less. Salted duck eggs are rich in protein and fat, and eating more can add to the burden on the liver. Finally, pregnant women, spleen and yang shortage, cold and wet under the molymp should not eat.
this paper by the branch of the food and nutrition information exchange center business director Yan Guangfeng scientific control.