Livestock Research Institute develops salted egg yolk powder and yolk oil, no additives, selling well in Japan and Dubai

Good news for people who love the taste of salted egg! The Livestock Research Institute of the Council of Agriculture has announced its "salted egg yolk powder and yolk oil extraction technology," which can produce 100% additive-free salted egg yolk powder and yolk oil that can also be stored at room temperature for a long time. In the future, cooking salted egg dishes will no longer require the tedious process of handling yolk one by one; simply add two spoonfuls of yolk powder before the stir-fried dish is taken off the heat and it is ready to serve. It can also be added to all kinds of snacks such as biscuits and potato chips. You can make the hugely popular "salted egg potato chips" yourself, without worrying about eating salted egg products loaded with artificial colors and flavorings, for a wholesome and healthy option.

The yolk oil, with its golden-red transparent color and distinctive aroma, contains more than 70% unsaturated fatty acids and is rich in linoleic acid, vitamin E and lutein, making it an excellent cooking oil and baking oil. It can partially replace lard and butter, while also enhancing salted egg yolk flavor and improving the color of pastries.

Hong Liang Food, the largest duck egg exporter in Taiwan, China, has already licensed this technology. Vice General Manager Ou Fangrong said that in recent years a salted egg craze has been rising in countries around the world, snacks with added salted egg yolk flavor are very popular, and salted egg dishes are also a cuisine much loved by Chinese people. He looks forward to developing natural and healthy salted egg products as soon as possible after the technology transfer, and revealed that manufacturers from Japan and Dubai have already been attracted to negotiate purchases.

Duck egg sales are limited by season; technology developed by the Livestock Research Institute preserves yolk flavor

The domestic laying duck industry produces 470 million duck eggs a year, creating 1.7 billion in output value. Eighty percent is used for processing, such as salted duck eggs (60%) and century eggs (40%). Processed duck eggs have a unique flavor and are an agricultural product with Taiwanese characteristics, and are also an important poultry product for our country's exports.

However, the use of salted duck eggs is limited by season. During the Dragon Boat Festival and Mid-Autumn Festival, they are often "hard to find," while at ordinary times there is always oversupply. This not only increases the inventory pressure on processors, but many oversized or undersized substandard duck eggs are often sold at a discount because they cannot be moved in time, which is very unfavorable to the development of the industry. Many pointed out that after the festivals, wholesalers lower their purchase prices, harming farmers' income.

In order to solve the problem of production and marketing imbalance, and at the same time encourage businesses and the public to consume salted eggs all year round, the Livestock Research Institute (abbreviated as "LRI") has released for the first time a new yolk extraction technology that can make 100% additive-free salted egg yolk powder and yolk oil that can be stored at room temperature for six months.

Zero additives, healthy, no fear of eating flavorings and colors

Wu Lingcai, assistant researcher in the Processing Division of the Livestock Research Institute and the main developer, explained that this technology took one year to develop. It uses raw salted egg yolk as the raw material and, after four procedures of appropriate heating, separation, crushing and drying, makes salted egg yolk powder and yolk oil. The process produces zero waste, and the entire yolk can be used.

New technology over