1, easy to distinguish the advantages and disadvantages of salted eggs:
a, product packaging meets the requirements of food, no signs of damage, mildew and other signs;
b. The quality of the salted egg is white and delicate after cooking, the texture of the yolk is crispy, the taste is fine, and the sesame oil overflows. It is the so-called “pine, sand, oil†three characteristics;
c. Choose a brand that you can rely on, preferably brand-name products;
d. The saltiness of salted eggs increases with time, so the pros and cons of salted eggs have a greater relationship with the time of eating.
2, salted egg nutrition and health:
The nutritional value of salted eggs is basically the same as that of chivalrous eggs. Because of the reduction of moisture in eggs and the decomposition of egg yolk protein during the curing process, the internal fat of the egg yolk is relatively increased. Its chemical composition is listed in the following table Name Water Protein Fat Carbohydrate Ash Salt calories cal/100g Calcium, phosphorus, iron salted eggs 57.73 14.02 16.60 4.12 --- 1.102 0.214 0.0036 229
3, simple method to distinguish the advantages and disadvantages of salted eggs:
a, product packaging meets the requirements of food, no signs of damage, mildew and other signs;
b. The quality of the salted egg is white and delicate after cooking, the texture of the yolk is crispy, the taste is fine, and the sesame oil overflows. It is the so-called “pine, sand, oil†three characteristics;
c. Choose a brand that you can rely on, preferably brand-name products;
d. The saltiness of salted eggs increases with time, so the pros and cons of salted eggs have a greater relationship with the time of eating.
4, salted eggs:
Compared with the ordinary yellow egg yolk, the egg yolk is orange, and its normal egg yellowness is determined by a standard color card. In the case of more than 13 degrees, it is called a salted red egg. This is due to the fact that ducks consume cereals, seafood, and feeds containing carotenoids.
5. Changes in the storage of salted eggs:
The salted egg should be stored at a relatively low temperature, generally at 0-20°C, and the temperature is too low to be easily cracked. The increase in temperature has a greater influence on the shelf life of the salted egg, which is approximately 180 days at 0-5°C, 5-10 The temperature is about 160 days under the condition of °C, about 140 days under the condition of 10-15°C, about 120 days under the condition of 15-20°C, about 100 days under the condition of 20-25°C, and the shelf life is shorter than 25°C. During normal storage, the salted egg whites tend to thin from thick, gradually turbid from clear. The egg yolk gradually shrinks, indurates to the heart, gradually sinks from the suspended state and adheres to the eggshell, and gradually dissolves into a yellow suspension from the bonding site.
6, salted eggs transport conditions:
As far as possible, constant temperature measures of about 3°C ​​are used, and shocks and collisions should be reduced during transportation and loading and unloading.
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