The patented technology developed by the Animal Research Institute reduces the salinity of salty protein and turns waste into treasure, with annual income of up to 10.8 million yuan.

Salted duck eggs can only be disposed of as food waste because their protein is too salty. The Ministry of Agriculture’s Animal Production Laboratory spent five years developing a patented technology that can significantly reduce the salinity of salted eggs to almost no saltiness, and make the cooked salted eggs less brittle and maintain a chewy texture. This technology has been transferred to manufacturers, and various high-protein products will be developed and launched in the near future.

Taiwan's duck egg production is about 10% of eggs, and about 90% of duck eggs are processed into salted eggs or preserved eggs. After making salted eggs, usually only about 1/3 of the whole egg is taken from the yolk, and the other 2/3 of the egg white is too salty to be eaten directly. Only a few are used to make noodles or fish balls, and most can only be discarded. Duck egg processing plants also have to spend money to clear and transport. Every year, more than 4,300 tons of this kind of salted protein can only be used as food waste.

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In order to solve the pain points of the industry, Huang Zhenfang, director of the Animal Testing Institute, said that the institute's team spent five years reducing the salinity of salted protein from 9% to 1.5%, which is close to the saltiness of tea eggs. After adding natural edible plant ingredients, the salted protein was turned into a high-fiber fibrin product. The technology has now been patented.

This technology was developed by Wu Lingcai, an assistant researcher at the Institute of Animal Testing. Wu Lingcai said that fiber-containing protein can be used as a variety of products, including sandwiches, steamed buns, fried noodles, or it can replace hundred-page tofu, etc. It is suitable for both cold and hot food, and has high protein and low protein content. Lipid properties: per 100 grams of fiber protein, there are 9.9 grams of protein, 4.7 grams of dietary fiber, 0.3 grams of fat, and a sodium content of 453 mg. It is not only suitable for fitness enthusiasts, but also suitable for the elderly with poor teeth due to its elastic and tender taste.

Wu Lingcai further pointed out that in the past, the industry had to pay a transportation and processing cost of 2.5 yuan per kilogram to process salty protein. Now, salty protein can be converted into fibrin products. If evaluated based on the current commercially available protein blocks and protein dices, the cost per kilogram of fibrin is The price can reach more than 300 yuan. If 3,000 kilograms of salted protein needs to be processed every month, it will change from a monthly cleaning fee of 7,500 yuan to an increase of 900,000 yuan in product revenue per month, with an estimated annual revenue of 10.8 million yuan.

The Animal Research Institute has transferred this technology to domestic manufacturers Gu Lai and Haoliang Food Company. Ou Linghe, general manager of Haoliang Food Company, who has been engaged in duck egg processing for a long time, described it as finding pearls in the gravel. He is optimistic about the potential of this product and will launch spicy fiber protein and other products in the near future.