Production process and development of salted egg production products
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Abstract
Salted eggs are commonly eaten as a meal, especially with boiled rice or congee. Salted egg yolks may also be used as an ingredient in baked goods and bakery products such as mooncakes or spring rolls. Salting is a method used to produce salted eggs. In general, the qualities of salted eggs depend on the concentration of the brine, salting time, salting method and osmotic agents in salting solution. Therefore, data collection related to salted egg production methods as well as developing the production process for purposes such as reducing production time, lowering production cost, decreasing the loss of egg whites, producing low-sodium or salt in the salted eggs for consumers to decrease risk of developing kidney disease and adding biological agents that inhibit the growth of microorganisms, etc. Salted can be produced by the traditional pickling where fresh whole eggs are pickled in brine solution. Moreover, the yolks are pickled directly in normal salting solution containing osmotic agents to increase the efficiency of osmotic water removal and shorten the pickling time. These affect the physical and chemical qualities of the salted eggs. The salted egg produced has changed the chemical composition, including physical and chemical qualities that clearly affects the texture. This information can be used to further develop salted egg products according to the needs of different groups of consumers by controlling various factors related to salted egg production in order to reduce the time and cost of producing salted eggs with the desired qualities.
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References
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