How to make salted egg yolk and egg white?

At present, there are two main pickling methods for salted egg yolk. One is the most common way in our daily life. The whole duck egg is directly salted with salt water or yellow mud, and the eggshell is cracked after pickling, and solid salted egg yolk and salted egg white are separated. The salted egg yolk preserved in this way is complete and sells well, so it is very suitable for filling moon cakes, souffles and the like. The other is to break duck eggs, separate liquid yolk and egg white, and then marinate the liquid yolk into salted yolk. Although the egg white is not salty, the salted egg yolk is not as complete as the first one, so it is generally used to make broken salted egg yolk biscuits or salted egg yolk seasonings. Comparatively speaking, the first salted egg yolk pickling method is relatively simple at present, so many manufacturers adopt the first one at present.

Now let's talk about three destinations of salted egg whites.

The first destination: salted egg white, which is the raw material of food, has high salt content and cannot be eaten alone. Some manufacturers use salted egg white instead of salt and process it into new food with other ingredients. For example, meat products such as ham sausage contain a lot of salted egg whites. Because salted egg white itself is rich in protein, it can not only provide salty taste for food, but also provide nutrition. In order to reduce food costs, many manufacturers choose salted egg white as one of the raw materials.

Second destination: Desalination Some manufacturers will desalt salted egg whites. After desalting, the salt content of egg white is relatively low, and its destination becomes wider. The most common thing is to add desalted egg whites to baked goods, such as biscuits. However, the operation of desalination requires high cost, and it is almost impossible to reduce the salt content of salted egg white to a very low level, so the usage of this salted egg white in the market is relatively small.

The third destination: egg white, the raw material of many substances, has been peeled off before making salted egg yolk. The peeled egg white has no salty taste and maintains the original substances, so this kind of egg white has a wide range of uses and can be used as raw materials for many substances. After being made into finished products, it permeates all aspects of our lives. For example, we often use egg white in cosmetics. There are also some nutritional products such as protein powder and protein liquid on the market, and the main component is egg white.