The first method is to marinate the egg first, and then separate the egg yolk from the protein. After marinating, the egg yolk is also in a solidified state, but the protein is still liquid, so it will be easier to separate the egg white from the egg yolk, and then decompose the egg yolk according to its size and shape after separation, so that a good salted egg yolk product can be obtained. If the egg yolk is made according to the first method, then the egg white also contains a lot of salt, which will become salted egg white, and salted egg white is also a food raw material that can be used, but because the salt content in egg white is too high, it is not used much in food.
The second method is to separate the egg yolk from the egg white first, and then marinate the egg yolk directly. In this case, the egg white can also be processed into various products and used in various foods, and can also be made into egg white powder. Whether it is egg white or egg white powder, the price in the market is much higher than the price of egg yolk, but it is also more difficult to pickle salted egg yolk directly, and the quality of the egg yolk obtained is not as good as that of the whole egg, and the egg yolk obtained after separation is in good condition, so this method is not often used in the industry.
The most common use is to add it to meat products such as ham sausage, because this kind of meat products itself needs a lot of salt when processing, and adding a proper amount of salted egg white can solve the problem of adding a lot of salt, and the protein in fresh egg white is also a good protein. However, some manufacturers will delay the processing of salted egg white, and after the salt content of egg white is reduced, it can also be used in some baked foods.