The invention discloses a preparation method of recombinant instant salted duck eggs with desalted
egg white. The preparation method of the recombinant instant salted duck eggs with desalted egg whitecomprises the following steps of firstly washing and disinfecting picked duck eggs, and carrying out soaking by using dilute
acetic acid so as to remove membranes on surfaces of the duck eggs to improve permeability of the duck egg shell; carrying out
pickling in combination under vacuum condition so as to facilitate
permeation and
diffusion of edible salt in the duck eggs, and thus, rapid maturing of yolks of the salted duck eggs is allowed; separating
egg white from yolks of the duck eggs which have been maturely pickled, and removing the edible salt in the
egg white by utilizing
ultrafiltration means; removing glucose of trace amount contained in the egg white by utilizing
glucose oxidase so as to avoid
browning of the products when high-temperature sterilization is performed, and thus, the egg white is yellowish in color and luster, changed in taste, and reduced in
mass; and finally, refilling the desalted and desugared duck egg white with the salted duck egg yolks, and carrying out high-temperature sterilization so as to obtain the recombinant duck eggs which are pure white in egg white, normal in
flavor, oily in yolks, as well as loose and sandy in taste. The recombinant instant salted duck eggs with desalted egg white is sterilized by adopting high-temperature
steaming so that the salted duck eggs can be instantly eaten after a bag is opened, and thus, the salted duck eggs are convenient to eat and good for
human body health; moreover, excessive waste of the salted egg white is also avoided.