Nutritional value of preserved eggs
The nutritional value of food is our greatest concern, so what about the nutritional value of preserved eggs?
Preserved eggs have higher nutritional value than fresh eggs. This is because under the action of alkali, enzyme and microorganism, a part of protein in eggs is decomposed into simple protein and amino acids, which increases the content of amino acids in preserved eggs. The experiment showed that the total amino acids in preserved eggs without 100g were as high as 32mg, which was 1 1 times that of fresh eggs (containing 2.8mg per 100g), and methionine, proline and lysine were not excluded. However, pure protein and amino acids are easily digested and absorbed by human body, thus improving the digestion and absorption rate of preserved eggs. At the same time, the hydrogen sulfide and ammonia formed by protein decomposition play a great role in the formation of the special flavor of preserved eggs; Some amino acids are umami substances, so preserved eggs have excellent flavor and can increase people's appetite. In addition, sulfur reacts with iron, other metal elements and pigments in eggs to form the unique bright color of preserved eggs, which plays a great role in stimulating people's appetite.
Preserved eggs also have certain nourishing and disease-removing effects on people. According to Chinese medicine reports, preserved eggs can stimulate appetite, moisten throat, stimulate appetite, and also "relieve fever, sober up, relieve large intestine fire, treat diarrhea, disperse qi and astringe qi". If vinegar is mixed with food, it will help to treat hypertension, clear away heat and diminish inflammation, relieve summer heat and quench thirst, calm the nerves and nourish the body. In recent years, the contents of harmful elements such as lead in preserved eggs for clearing away heat and toxic materials and enriching blood decreased, while the contents of zinc, iron, selenium and iodine in beneficial elements increased, which further improved the nutritional value and therapeutic function of preserved eggs. So preserved eggs have higher nutritional value than fresh eggs.
Efficacy and function of preserved eggs
Knowing that preserved eggs are so nutritious, what are the functions and functions of preserved eggs?
Preserved eggs have the functions of moistening throat, clearing away heat, sobering up and purging large intestine fire. Preserved eggs for diarrhea contain more minerals than duck eggs, but the fat and total calories decrease slightly. It can stimulate digestive organs, stimulate appetite, promote digestion and absorption of nutrients, neutralize gastric acid, and reduce temperature and blood pressure. Has the effects of moistening lung, nourishing yin, stopping bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain.
Now that we know the efficacy and function of preserved eggs, let's see how to choose preserved eggs. Only by selecting preserved eggs can we give full play to its efficacy and function. When buying preserved eggs, you can put them in your hand and weigh them gently. Preserved eggs with strong earthquakes have good quality, while preserved eggs without earthquakes have poor quality. Or put a preserved egg in your ear, the good quality is silent, the poor quality is noisy, and the louder the sound, the worse the quality; By light perspective, if most of the eggs are black or dark brown, a few are yellow or light red, which are high-quality preserved eggs, and if most are yellow-brown, they are immature preserved eggs.
The preservation of preserved eggs is also particularly important. About 3 months, preserved eggs are alkaline substances, and the eggs are full of water. If you put it in the refrigerator, the water will gradually freeze, thus changing the original flavor of preserved eggs. In addition, low-temperature storage will also affect the color of preserved eggs, which are easy to turn yellow, so preserved eggs should not be placed in the refrigerator. If there are preserved eggs at home that cannot be eaten or need to be preserved for a period of time, they can be sealed with plastic bags and placed in a cool and ventilated place. Generally, it can be preserved for about 3 months without changing the taste.
How to make preserved eggs delicious?
Seeing that preserved eggs are so nutritious, everyone must actively go to the supermarket to buy preserved eggs. So how can preserved eggs be eaten well? In fact, this is done according to personal hobbies. Here are two for your reference:
1, preserved egg lean porridge
Ingredients: rice 150g (both in Northeast China and Thailand), lean pork 50g (preferably leg meat), Jiang Mo 15g, 2 preserved eggs, chopped green onion, water, 1 teaspoon (5ml) of cooking oil and salt.
Exercise:
1. After washing rice, soak it in water with a little salt and edible oil for 30 minutes; When cooking porridge, let the added oil blend with the porridge, so don't worry about being greasy. If you break the rice with a blender in advance, the porridge will be more delicate and sticky. )
2. Put lean pork into boiling water to remove fishy smell, and take it out for about two minutes;
3. Put a proper amount of water into the pot. After the water is boiled, add the soaked rice, 1 chopped preserved eggs, lean pork and Jiang Mo in turn;
4. After boiling, cover and turn to low heat to keep the porridge slightly boiling for about half an hour; (Pay attention to stirring frequently to avoid the porridge touching the pot, and pay attention to the porridge overflowing. )
5. When the porridge is sticky, remove lean meat and grind it into filaments with chopsticks;
6. Put the shredded lean meat and another preserved egg into the porridge, cook for 10 minute, and season with salt; Finally, sprinkle with chopped green onion, and the delicious and nutritious preserved egg lean porridge will be ready.
2. Chopped Chili preserved eggs
Ingredients: 4 preserved eggs, chopped pepper, sesame, garlic, onion and ginger.
Ingredients: vinegar, soy sauce, sesame oil, sugar, chicken essence.
Exercise:
1, prepare materials.
2, preserved eggs peeled and washed.
Put the preserved egg in the palm of your hand, pull it with cotton thread, and cut the preserved egg into four pieces. Or a knife submerged in water.
4. Chop the pepper and garlic cloves on the preserved eggs, mix well with Jiang Mo, vinegar, soy sauce, sesame oil, sugar and chicken essence to form a paste, and pour it on the preserved eggs.
Can preserved eggs be eaten often?
The use of preserved eggs can be seen everywhere. Many people like to eat preserved eggs and porridge, but it's okay to eat less preserved eggs, and it's bad for your health to eat too much. Because preserved eggs are made of duck eggs wrapped in soda ash, lime, salt and lead oxide, duck eggs contain lead, which may cause lead poisoning if eaten frequently. This will lead to insomnia, inattention, anemia, joint pain, mental retardation, brain function and other symptoms. In addition, lead will replace calcium, affect calcium intake, and may also cause calcium deficiency.
The health and nutrition of preserved eggs often say that preserved eggs cannot be eaten. In fact, it is mainly the doubt that preserved eggs contain heavy metal lead, but you don't have to be too alarmed, because you can avoid it with a little attention when buying again. Remember to check whether there are black spots of different sizes on the surface of the shell. If there is, avoid eating it.
The key to making preserved eggs is whether the protein inside is completely gelled. Therefore, in the process of making preserved eggs, it must be soaked in a strong alkali solution to realize the denaturation of protein and produce special flavor and color. However, in order to avoid the deterioration of the finished product caused by re-liquefaction after gelation, lead oxide, copper sulfate and methionine are usually added to the alkali solution to prevent re-liquefaction. The suspected lead residue is the residue of this chemical in the eggshell.
Generally speaking, the nutritional value of preserved eggs is: rich in iron, methionine (an essential amino acid) and vitamin E (compared with eggs). Disadvantages: protein denatured by alkaline solution is not easily absorbed, and LAL (lysine alanine) in denatured protein has unconfirmed nephropathy in animal experiments.
According to my personal opinion, preserved eggs can be considered as a kind of food to increase daily diet changes and taste special flavor, but in terms of nutritional value, there seems to be other better choices. As for the problem of lead residue, consumers can only judge by appearance at present, but I already know that many experts in the food industry have developed a method to keep the quality of preserved eggs by controlling the temperature without adding lead oxide. I believe that in the near future, consumers can eat preserved eggs without worrying about heavy metal residues.
Who can't eat preserved eggs?
Every food has a suitable crowd and an unsuitable crowd, so who can't eat preserved eggs? Preserved eggs are delicious, but some people can't eat them So who is better to eat preserved egg and lean meat porridge? Who can't eat preserved egg lean meat porridge? Preserved egg lean meat porridge has many nutrients, but it is still limited for people with special physique. If you want to eat this kind of health porridge, you need the right people to play its role. Let's see who can't eat preserved eggs. Who is better to eat preserved egg lean meat porridge? Preserved egg lean porridge is loved by the elderly because of its thick texture, smooth taste and easy digestion, but the elderly can't eat preserved egg lean porridge often. Preserved eggs are alkaline, which can increase the viscosity of rice porridge, so the cooked porridge is thicker, but at the same time these alkaline substances will also cause a large loss of vitamin B 1 in rice and lean meat. Vitamin B 1 itself is not easily decomposed by heat, but it becomes very sensitive to heat when it meets alkali. Cooking porridge for a long time and high temperature is enough to degrade most vitamin B 1 in rice and lean meat.
Especially rice and wheat are still the main sources of vitamin B 1 in China. If you keep eating preserved egg lean meat porridge, the human body will certainly not get enough vitamin B 1. Lack of vitamin B 1 can make people feel easily tired, headache, loss of appetite, constipation and so on. Therefore, the elderly should not often eat preserved egg lean meat porridge.
Preserved egg lean meat porridge is very popular with old friends because it tastes smooth, looks sticky and promotes digestion. But the elderly can eat some properly, not often, because this kind of porridge is salty, so be temperate when eating.