How to process preserved eggs?

How to process preserved eggs? Eggs are preserved eggs. Can be made with duck eggs or eggs.

(1) The traditional processing method of preserved eggs: caustic preserved eggs, raw foreskins, and preserved eggs.

(2) Caustic soda preserved eggs. 100 kg of boiling water per 100 kg of fresh eggs, 8.6 kg of caustic soda, 0.2 kg of lead oxide, 4 kg of salt, and 2 kg of tea powder. Pour caustic soda, salt, and lead monoxide into cylinders or plastic buckets in order. (Don't use iron or lead products), brew with tea leaves in boiling water, together with the ingredients into the tank, until cool to 20 degrees Celsius, pour into the container filled with eggs, submerge eggs, without capping, Move into a room at 20 degrees Celsius, remove after 15 days of ripening, so as not to degenerate for a long time, and be edible after 3 to 4 days. It is best to use the soaked egg soup only once.

(3) Preserved eggs. For every 1,000 eggs, 6.5 kg of lime, 1. 9-2. 5 kg of alkali, 2. 5-3. 3 kg of plant ash, 0.2 kg of black tea, and 0. 25 kg of salt are used. First, add tea and salt to the boiled water, add alkali to the surface, pour into the lime bucket, mix well after cooling, and add ash to stir into a paste. Put the egg into the mud and stick it in one layer, and then note it in the saw, and finally seal the cylinder for 6 to 8 days. After the cylinder is out, it can be eaten by drying or drying in soft sunlight. Can save for 1 year.

(4) Impregnated preserved eggs, 100 kg of water for every 100 kg of eggs, 28 to 32 kg of quicklime, 0.3 kg of lead oxide, 0.5 kg of pine and twig ash, 7 to 8 kg of alkaline, and 2 to 4 kg of black tea . Salt 3 to 4 kg. Put the clear water, black tea, salt, and cedar twigs into the pan and pour it into the jar with quick lime, lead monoxide (necessitating sieving), and alkaline surface, and pour it into the jar. After all are melted, cool to 22-25 degrees Celsius, you can pour into the tanks that hold the eggs. After 7 days, if the eggs show noodles, you should fill the soup in time to ensure the quality of the finished product. After mature for 40-45 days, it will be discharged.

Lead-free preserved egg processing method:

(1) Formula. Duck (chicken) eggs 1000, soda 1,25 ~ 1.75 kg, quicklime 6.65 kg, salt 2 kg, plant ash 17 kg, black tea is not 0. 45 ~ 0. 6 kg, 25 kg of boiling water.

(2) Processing methods. Place the black tea in a pot and boil it with water. The leaf residue is filtered off; the boiling water (including tea water) is placed in a container and gradually put into a lime block. After the melting, the soda ash and salt are mixed and stirred to completely melt. Then remove the slag, add grass ash and mix well. After the clay is sticky, pour it on the clean concrete floor and let it dry for 10~20 hours. Stir in a sticky state. When the bag is not mud, the left hand takes the egg, the right hand uses the knife to scrape the mud about 30 grams, evenly spreads on 1 egg, if has the glove operation, may break off a little ash in the glove palm part, is advantageous for the operation. Put the eggs with mud on them into the rice bowl to prevent them from sticking to each other. Put the rolled egg horizontally in the cylinder, seal it well, and do not leak. Place the egg tank in the shade and avoid the sun. The temperature should be 15~25 degrees Celsius. Do not move within 20 days after sealing the cylinder. General spring 40 days, summer 30 days, autumn 50 days, winter 60 days can mature.

(3) Sodium hydroxide is used for processing preserved eggs; 36 to 40 grams of sodium hydroxide, 50 to 60 grams of salt, 25 grams of black tea, and 1,000 milliliters of water are used. First add boiling water to the end of the black tea, filter tea leaves, and add boiling water to make up for 1000 milliliters, until slightly cool, add sodium hydroxide into the salt, make it all dissolved, cool stand-by. These solutions can be soaked in 20 duck eggs. When Beijing duck eggs are used as raw materials, the amount of solution can be appropriately increased, but the concentration is constant. It is advisable that the solution covers all duck eggs. Wash the duck eggs and dry them into the altar. Keep the egg stable and do not leave it empty to prevent shattering the eggshell. Then slowly pour the cool solution into the altar and gently press on the top with bamboo and river stones. To make the eggs completely immersed in the solution does not expose the liquid surface, the altar mouth must be sealed with oil paper or plastic cloth, otherwise it is easy to fail, at 20 ~ 25 degrees Celsius temperature, after about 15 days to form preserved eggs, then sample inspection, peel eggs Skin, such as protein coagulation smooth, non-stick shell, brown, black and green, can be removed; if the egg is soft and firm, postponed a few days and then removed. After checking the basic formation of preserved eggs, remove the eggs, wash them with cold boiled water, mix thoroughly with the loess and used solutions, and make a thick paste, which is wrapped around the outside of the eggshell in a conventional manner and is about 2 mm thick. After the mud is put into the altar, the seal is mature for 20 days, and it can be eaten (it is not mature without the mature egg alkali and is unfit for human consumption).

(4) Quality inspection and nutritional value of preserved eggs; fear of matured preserved eggs and quality inspection prior to sale, remove broken shelled eggs, cracked shell eggs, ringing eggs and rotten eggs. Handle it separately. The quality of the shell eggs can be eaten, but it is not suitable for coating. The eggs of the cracked shell are dehydrated due to the protein, leaving only a group of egg yolks. They are inedible, shaking the sound of water, mainly due to poor quality. Made from raw materials, eggs can be boiled according to the quality of the product; rotten eggs are made from poor quality or deteriorated eggs and cannot be eaten. The nutritional value of preserved eggs is similar to that of raw materials, but due to the action of strong alkali, protein and fat are significantly decomposed, vitamin B is completely destroyed, and vitamins A and D are basically unchanged. Decomposition of protein, the formation of ammonia and hydrogen sulfide into the unique taste of preserved eggs, can properly stimulate the digestive organs, increase appetite, a part of the protein breaks down into simple proteins. Therefore, preserved eggs are easily digested and have high digestibility.

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