In this technology, the separated fresh egg yolk is directly immersed in the pickling solution of a specific formula. The design allows salt to enter the egg yolk and makes water in the egg yolk evaporate at the same time so that salted egg yolk can be formed in a short time (2-3 days). If a special-shape mold is applied, the salted egg yolk in the desired shape can be produced.
After combining this technology with the egg knocking and egg separation equipment, salting environment control instrument, and other auxiliary equipment (blenders, dryers and packaging machines), the mass production equipment can produce 67,500 salted egg yolks per month with an estimated annual output value of NTD 6 million.
This technology has been able to produce salted egg yolks with a quality close to the traditional salting method, with the salt content of 1.9％ and an oil yield of 42％. It is estimated that the production of 10,000 salted egg yolks can produce 500 kg of salt-free egg whites which can be further developed into new products of processed egg white products, such as duck egg white purple rice cake and red glutinous duck egg white.

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