The salted duck egg stream oil is not due to adding "mysterious substances"

Cut a salted duck egg, and the bright red fat exudes from the egg yolk, which often makes people can't help but saliva. The salted duck eggs are so beautiful and delicious, and salty salt naturally contributes. However, many people have found that many fatty duck eggs are not particularly salty, so they guessed whether it was added with unknown "mysterious substances". Is this really the case?

Director of the Chinese Food Science and Technology Society and the doctoral tutor of the School of Food Science and Engineering, Jilin University, Liu Jingbo said in an interview with the China Consumer Daily that the oil of salted duck eggs is actually its own oil. The fat content of duck egg yolk is very high. Almost 99%of the fat in a duck egg are concentrated in the egg yolk, and the fat contained in the egg yolk accounts for about 30%-36%of the weight of the egg yolk. The fat of the salted duck egg flow comes from these rich fat.

Why can't we see the oil that is not cooked by the pickled fresh duck eggs? This is because fresh duck eggs, proteins and fat in egg yolk form a emulsion system. As a emulsifier, protein can be wrapped in small oil droplets, so in fresh duck eggs, the fat is scattered and invisible. In the process of pickling salted duck eggs, the addition of salt can destroy the original stable emulsion system structure and achieve a "milk -breaking" effect. To put it simply, as the pickled time becomes long, the content of salt in the egg whites increases, and the water in the egg yolk will gradually flow to the egg white, which will cause the original water content in the egg yolk to gradually solidify, and the separation will begin to occur. grease. Especially after the salted duck eggs are cooked and cooked, the protein in the egg white is degraded. There is no way to emulsify the oil. The original "small oil droplets" will gradually integrate into "big oil droplets", and the oil will exudes.

The duck eggs that have been marinated with salt, the egg yolk is rich in texture and the fragrance of fat, the egg white is often salty. There are two main reasons for this: first, salt first penetrates into the egg white, and it is slower to spread to the egg yolk part; the other is that the egg yolk has low water content and high lipid content, and the salt is difficult to dissolve in the fat. In recent years, people have gradually started trying to improve the marinating method of duck eggs, and produce salted duck eggs with appropriate salt salon and egg yolk flavor. While meeting consumer taste needs, it also meets the health needs of low sodium and less salt. Liu Jingbo explained that in the past, most of the duck eggs were marinated with dried salt and rice shells. When the egg yolk was oily, the egg white was already salty. Now the brine is generally used, which is to soak the salted duck eggs with salt water, and the salt in the salt water will quickly penetrate the egg yolk. So the egg yolk is oily, and the egg white is not salty. In addition, adding liquor is also the key to the oily salted duck eggs, because liquor can accelerate the protein in the eggs solidifies, causing the oil in the egg yolk to be squeezed out.

Therefore, the egg yolk is delicious and the egg white is not salty. It is not something that should not be added. You can eat it with confidence. Of course, because salted duck eggs contain a large amount of salt, the content of protein, fat and cholesterol is also relatively high. It is recommended that you eat limited edition, especially patients with hypertension patients, patients with cardiovascular disease, and patients with liver disease.

Produced by Chinese Consumer Newspaper New Media Editorial Department

Source/China Consumer News · China Consumer Network

Reporter/Li Jian

Edit/Duke

Supervision/He Yongpeng Ren Zhenyu

- END -