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- Introduction of Egg and Egg Products
Eggs mean the eggs laid by birds, turtles, snakes, etc., and they are spherical objects. Eggs include eggs, duck eggs, goose eggs, pigeon eggs, quail eggs, etc.
The structure, composition, and properties of eggs Eggs are composed of three parts: eggshell, egg white, and egg yolk. The proportion of each part is related to the breed, age, laying season, egg size, and feeding method of poultry. Generally, egg protein accounts for 58%, egg yolk 30.5%, and eggshell 11.5% (mass ratio).
Egg products include egg products made by processing eggs, duck eggs, goose eggs, or other poultry eggs as raw materials. Divided into 4 types: re-made eggs, fried eggs, iced eggs, and other types.
In China, preserved eggs, salted eggs, bad eggs, and other egg products with the same appearance are also called remade eggs.
What are egg products?
Reprocessed eggs refer to fresh duck eggs or other poultry eggs as raw materials, which are made by soda ash, quicklime, salt or salted pure yellow mud, red mud, plant ash, etc., or with salt, vinasse, and other ingredients. Into egg products. Such as preserved eggs, salted eggs, bad eggs, Songhua eggs, etc.
Dried eggs refer to egg products made from fresh eggs or other poultry eggs as raw materials, with whole eggs, egg whites, or egg yolks, processed (fermentable), powdered, and dried. Such as pasteurized chicken whole egg powder, egg yolk powder, egg white flakes, etc.
Chilled eggs refer to egg products made from fresh eggs or other poultry eggs, which are whole eggs, egg whites, or egg yolks, processed, and frozen. Such as pasteurized whole frozen chicken eggs, frozen egg yolks, frozen egg whites.
Others refer to other egg products made with poultry eggs or the above-mentioned egg products as the main raw materials and processed through certain processing techniques. Such as mayonnaise, salad dressing.
Tips on Consumption of Egg Products
As we all know, the content of amino acids in eggs is relatively high, especially the content of 8 essential amino acids that the human body cannot synthesize is the most ideal. It also contains phospholipids, vitamins, and minerals. Most of the fat in the egg is phospholipids, of which about half is lecithin, followed by cephalin, true fat, and a small number of neurophospholipids.
These phospholipids play a major role in the development of brain tissue and nerve tissue. These foods can not only maintain the nutritional content of the egg itself, but also have a variety of rich flavors, and are liked by many consumers.
Egg products are made from various types of fresh eggs as raw materials and processed by a special process to produce egg foods and egg products, also called remade eggs. Many traditional food production processes in my country are used in egg processing. Egg products on the market include preserved eggs and salted eggs.
The commonly used method for selecting preserved eggs is to see whether the packaging material is moldy, whether the eggshell is intact, and whether the shell color is normal (the green color is better). You can also pinch the two ends of the egg with your thumb and middle finger, and shake it up and down around your ears to hear whether there is a sound of water or impact. If you cannot hear the sound, it is a good egg.
When using light to see through, if most of the egg is black or dark brown, and a small part is yellow or light red, it is a high-quality egg. If most of them are yellowish-brown transparent, they are immature eggs. When choosing preserved eggs, you must first look at their size, try to choose a slightly larger preserved egg. Pay attention to the outside of the eggshell. Do not choose preserved eggs with big black spots. The fewer pits on the shell, the better.
The color of the eggshell should be light, and the appearance of a well-preserved egg is light green-gray or off-white, and there should be no cracks.
The salted egg requires that the eggshell is intact, free of cracks, and clean. Boiled salted eggs have small air chambers, pure white protein, no spots, and soft and tender tissue. The egg yolk is reddish-yellow, with a loose, sandy, and oily taste. The salty taste is moderate and there is no peculiar smell.