reason: many people like to eat salted egg yolk, not only tasty, but also rich in aroma, after cut back There is red oil coming out, and the outflow oil is actually yolk fat.
under normal conditions, the fat in the yolk is almost all in a good form of emulsification that is combined with the protein. After salting and salting, the protein in egg yolk is solidified and denatured, and separated from lipids. When fat is gathered, the phenomenon of "oil production" will appear. The nutritive value of
salted egg yolk is close to that of fresh yolk. It contains high quality protein, lecithin, vitamins and minerals. During the mature process of salted egg yolk, the absolute content of fat is almost constant, but the relative fat content of egg yolk increases gradually, up to 30% or more than 40% due to the loss of water. As the pickling is carried out, the salt content and the oil output increase, the oil color is more vivid, the viscosity becomes thicker and produces a special flavor, and the taste is better.
recommend eating less than half a salted egg each time, while eating less salt and sodium seasoning, and drink more water or eat some fresh fruits and vegetables. (state senior public nutritionist Liu Pingping)