The nutritional value of preserved eggs

During the process of processing fresh duck eggs into preserved eggs, some changes will occur in their chemical composition. For example, the infiltration of alkali and salt has increased the inorganic salts in the eggs. Due to the action of alkali, the fat in the egg yolk has been decomposed and the content has decreased; during the transformation process, the protein in fresh duck eggs has also decreased, but due to the Part of it becomes simple protein, which is easier for the body to absorb, thus improving the utilization of protein.

From the theoretical analysis and actual measurement results, after fresh duck eggs are processed into preserved eggs, they are by no means "without any nutritional value". Generally speaking, its nutritional value has not been reduced. That's for sure.

Preserved eggs not only have excellent nutritional quality, but also have good color, taste, aroma and shape. According to folk records, preserved eggs also have the effects of cooling, improving eyesight and calming the liver. If you eat two preserved eggs every day, you can achieve the effect of lowering blood pressure.

How to identify the quality of preserved eggs

Preserved eggs are also known as preserved eggs. Its raw materials are mainly duck eggs, and eggs are also used as raw materials in some areas.

Identifying the quality of preserved eggs mainly relies on sensory methods. That is: one observation, two weighing, and three shaking.

View: Look at the skin color. The egg skin is required to be gray and white, with no black spots. Eggshells with intact eggshells are preferred. Too much alkali is added to cracked eggs during the soaking process, which will affect the coagulation and taste of the egg whites. After they come out of the vat, bacteria can easily invade the eggs and become rotten eggs. Weigh: Put the egg in the palm of your hand and weigh it gently. The good ones will tremble a lot, while the ones without tremors will be of poor quality. Shake: Shake the egg next to your ear. Good eggs have no sound, but bad eggs have sound.