Eggs and eggs are important foods for people's daily lives and contain various nutrients needed by the body. Among them, the protein content is over 12%, the fat content is above 11%, and the digestion and utilization rate is high. Fresh eggs are processed to produce a variety of egg products and delicacies. For example, duck eggs or eggs can be processed into delicious and delicious preserved eggs, salted eggs, etc., can also be processed into fresh eggs, ice eggs, egg powder and other products, as an important raw material for food processing.
1. Eggs for storage and storage of eggs are fresh foods, and their production has a certain seasonal difference, and it is easy to spoil and deteriorate under adverse environmental conditions. Therefore, proper storage and freshness measures need to be taken. There are many methods for preservation of fresh eggs, such as cold storage, soaking, and coating. The following describes the refrigeration method.
(1) Refrigeration method: It is the use of low temperature to inhibit the growth and reproduction of bacteria and the activity of enzymes in eggs, and it can keep eggs fresh for a long time. However, the refrigeration of eggs is not as good as that of other foods. The lower the temperature, the better. Because there are eggshells, it is prone to cracking. Cold storage of fresh eggs, the most appropriate temperature is about -1 °C, not less than -2.5 °C, relative humidity of 80% to 85% is appropriate, refrigerated time of 6 to 8 months. The use of cold preservation of fresh eggs, need to pay attention to the following questions: 1 cold storage disinfection: the use of lactic acid fumigation disinfection, eliminate residual bacteria and pests, wood, code frame with fire alkali soaked disinfection use. 2 Strict egg selection: Fresh eggs are strictly selected through sensory inspection or light perspective before they are put into the warehouse. All shells, spoilage, and severe scum should be removed. 3 pre-cooling: selected fresh eggs, first pre-cooling. The temperature of the pre-cooling chamber is controlled at 2 to 0°C, relative humidity 75% to 85%, pre-cooled for 24 hours or so, and when the temperature of the egg drops to 2 to 3°C, it can be transferred to a freezer. 4 Keep the temperature of the cold room constant and do not change it. And regularly carry out quality inspections, usually once every half a month, found that problems are dealt with in a timely manner. 5 Do not store other items with odor in the cold storage: fresh eggs stored in cold storage, do not move casually. In addition, when the eggs are released from the library, they must be warmed up slowly to prevent sweating on the surface of the eggshells, which can easily cause microorganisms to contaminate the eggshells.
(2) Coating method: Various coating agents are applied on the surface of the eggshell to block the pores and prevent evaporation of water and invasion of microorganisms to achieve the purpose of preservation. At present, commonly used coating agents mainly include liquid paraffin oil, polyvinyl alcohol, animal and vegetable oils, and the like. Before coating, it is best to disinfect the eggshell first, which is better for preservation.
2. Egg Products Processing (1) Songhua Dan. Songhua Dan, also known as preserved eggs, egg-changing, etc., is a traditional flavored egg product in China. It is not only loved by domestic consumers, but also enjoys a good reputation in the international market.
1 Beijing preserved eggs: ingredients standard: 800 duck eggs, weighing about 60 kg. 50 kilograms of water, 3.3 grams of soda (sodium carbonate), 14 kilograms of quicklime, 150 grams of Huangdan powder, 2 kilograms of salt, 1 kilogram of black tea, and 250 grams of cypress. Dipping: Prepare the prepared salt, black tea, and cypress in the pot according to the recipe, add water to boil (or use 50 kg of boiling water to flush into the accessories), and slowly pour hot lime and Huangdan. Powder, soda ash and other accessories in the cylinder, stirring constantly with a wooden stick. After all the ingredients dissolve, the ready-to-feed liquid is ready for cooling. Egg filling and filling: Place the fresh duck eggs in a clean tank. In advance, lay a layer of mat grass on the bottom of the tank, such as wheat straw, so as to avoid damage caused by the lower layer of duck eggs directly touching the bottom of the tank. When the cylinder is installed, gently lay it on a level and place it at 15 cm from the cylinder mouth. This is a full cylinder. Use bamboo sticks to hold the egg noodles so that the duck eggs will not float after filling the soup. Before filling the soup, mix the liquid and mix well, slowly pour the water into the cylinder along the cylinder wall as required, until the duck eggs are completely submerged, cover the cylinder head, and place it in the room. The temperature of the feed solution when filling the soup is preferably 22 to 25°C. Brewing: In the brewing period to control the indoor temperature, generally required between 20 ~ 24 °C, in the first two weeks after filling soup, do not move the egg tank, so as not to affect the coagulation of the egg. After the tank is installed, the first quality inspection should be conducted after 6 to 7 days in the summer and 9 to 11 days in the winter. Sampling the egg with light perspective, found that the basic black skin, indicating normal. If all black, indicating that the material is too strong, add cold water to dilute. The second inspection can be performed about 20 days after the lower cylinder. Cylinder, egg washing: The mature period of Beijing preserved eggs is about 35-45 days. The sign of maturity is that the egg throws up in the air and falls in the hand with a sense of quivering and elasticity; the perspective content of the light is tea-red; the peeling check shows that the protein is dark green, non-sticky, and solidified, and the egg yolk is green-brown. It is light yellow and has a sugary core. When the above criteria are met, the cylinder should be released immediately to avoid aging. After the eggs are out of the tank, they should be cleaned in time and drained to dry. Wash the eggs with cold water or residual material supernatant, avoid using raw water. Mud, rolling, storage and transportation: After the cylinders are released, the preserved eggs are to undergo quality grading, and a small portion can be directly supplied to the market. Exported or stored preserved eggs, muddy and rolled. The mud preparation depends on the condition of the preserved eggs. Generally, 60% to 70% of yellow mud clay and 30% to 40% of broiled preserved egg soup are made into mud paste with warm water. When mud is packaged, one by one is wrapped with mud, and then it is placed on the rice hull or chaff and rolled back and forth to make it evenly stuck on the mud. Packaged preserved eggs are packed in boxes or cylinders, sealed and sealed for storage and transportation. The storage period is generally 3 to 4 months.
2 Hunan preserved eggs: Ingredients standards: 1000 duck eggs, 1.1 kilograms of soda ash, 3.8 kilograms of lime, 400 grams of black tea, 12.5 kilograms of sangha ash, 1.6 kilograms of salt, 20.6 kilograms of water, 600 grams of yellow mud. Processing process; Soda, salt, black tea, water into the pot and boiled, and then poured into the tank placed in advance yellow mud, stir and cool until use. The selected duck eggs are placed in a cooled slurry and soaked so that they are evenly filled with mud. The egg was then rolled in a container filled with quicklime and sanghai ash mixture powder so that the egg was evenly glued to the powder. Then install the cylinder seal, placed in the warehouse storage, generally after about 2 months to mature cylinder.
3Shandong Songhua: Formulation standard (summer formula): 100 duck eggs, 175 grams of salt, 75 grams of black tea, 350 grams of soda ash, 1500 grams of quick lime, 75 grams of pine ash, 12.5 grams of Huangdan powder, 5 kg of clear water, and appropriate amount of loess . Processing process: Put the above ingredients (except the loess) together into a pot and make it into soup. Remove the residue and cool it for use. After the qualified fresh duck eggs are selected, they are gently layered horizontally in the cylinder, and 80% full of sorghum stalks are used to hold the egg noodles to prevent the duck eggs from floating after adding the soup. Then the cooled soup is slowly poured into the cylinder along the cylinder wall until the egg surface is drowned, and the seal is finally sealed. After about 40 days, you can mature out of the cylinder. After the cylinder is out, the preserved eggs are washed with cold boiled water, drained to dry, coated with the liquid of the soaked eggs and the mud prepared by the loess, rolled on the glutinous rice, and placed in the cylinder for sealed storage.
4 Quick-started chicken preserved eggs: Ingredients: 1000 eggs, 10 kg of quick lime, 3.5 kg of soda ash, 350 g of salt, 250 g of anise, 250 g of pepper, 1 branch of pine cypress, 50 g of monosodium glutamate, 50 g of black tea, and gluten. Grass ash amount. Processing process: first pepper, anise, pine twigs in the pot, add 5 kg of water to cook for half an hour, then add salt, tea and cook for 5 minutes, then add MSG stirring, remove the juice after filtration, until the juice is slightly cool Quicklime and soda ash are added afterwards, and the mixture is thoroughly stirred to completely melt. Finally, grab 8 to 10 ash and add it into a paste. The selected fresh eggs will be dipped in the paste to make them stick to the slurry, and then roll on the gluten and seal with the cylinder. If the egg tank is placed at a room temperature of 30°C, the cylinder can be matured in just 7 days. After drying out, it can be sold or boxed (cylinder) storage.
5 Lead-free preserved eggs: Lead oxide (Huang Dan powder) has been added to traditional Chinese preserved egg processing formulas. Because lead is a toxic heavy metal element, some countries have imposed a ban on sales, which has affected the export of preserved eggs in China. Sales. To this end, the relevant scientific research department studied the alternative substance of lead oxide, among which the use of EDTA and FWD was better. When EDTA (ethylenediaminetetraacetic acid) is used, the formulation and processing of other excipients remain unchanged, as long as lead oxide is removed and EDTA is used instead. General processing 1000 duck eggs, the amount of 0.12 to 0.13 kg. FWD is a substance synthesized from trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg of FWD into 75 kg of cold boiled water and immerse 1500 duck eggs. The formula and processing methods of other excipients are the same as when using lead oxide. .
3 product characteristics and quality inspection: finished pine egg, eggshell easy to peel without adhesion, the protein was translucent brown solidified body, the protein surface has a pine-like pattern, egg-shaped dark green solidified, and some with sugar heart. After the cut, the color of the egg pieces is rotted. The food is cool and refreshing, fragrant but not greasy and delicious. The quality assessment of the preserved egg is the last important process of the manufacturer and should be carried out in accordance with the relevant national regulations. When consumers purchase goods, they must also make selections. The commonly used methods for quality inspection of preserved eggs are: one, two, three, and four. One view: Check whether there is mildew in the package, whether the shell is complete, and whether the color of the shell is normal (the color of the cylinder is better). II: Place the egg in your hand and gently lift it up. Even throw it a few times. If you feel a sense of elastic tremor, and the heavier one is a good egg, on the contrary, it is a poor quality egg. Three shakes: Use the thumb and middle finger to pinch the two ends of the egg and shake it up and down in the ear. Listen to the sound of water or impact. If you can't hear the sound, then it is a good egg. Four photos: with light perspective, if the eggs are mostly black or dark brown, a small part of the yellow or light red are high quality eggs. If the majority is yellow-brown transparent body, it is immature pine flower.
(2) salted eggs. 1 ash pickling method: ingredients standards: 1000 duck eggs, salt 5 kg, 23 kg of clean water, 15 kg of pure dry straw ash. Processing method: First, the water and salt are boiled in the pot. After cooling, the straw ash is added into the ash three times to stir, and the slurry is mixed until the slurry is fine and uniform, not thin or thick. Put the selected fresh duck eggs one by one in the wooden pan that holds the slurry, so that the duck eggs are evenly filled with the slurry, then placed in a tray containing dry ash, and then rolled by hand until it is even and thick. Inside the egg tank, seal it into storage. About 15 days in summer. One month in spring and autumn, about 30 to 40 days in winter, you can marinate well. 2 salt mud coating method: ingredients standard: 1000 duck eggs, salt 6 ~ 7.5 kg, 8 kg of loess (clean and dry), cold water 4 kg. Processing method: Put the salt in the cylinder, add water to dissolve it, add the loess, and stir it into a paste with a wooden stick. The consistency of the mud is better with one duck egg half floating half a half. Put the selected duck eggs or eggs in the mud so that all the mud on the shells are muddy, and then put them horizontally one by one in the jar. After the basics are filled, pour the rest of the mud on the eggs and cover them. . The general spring and autumn will be 30 to 40 days, 20 to 30 days in summer and 45 to 60 days in winter. 3 brine immersion method: salt preparation: According to the ratio of 4 kg of water per kilogram of salt. Place the salt in the container first, then pour it into the water-soluble solution and cool it for use. Soak and pickle: Put the selected fresh egg into the cylinder, don't put on the bamboo skewer, then slowly pour into the cold salt water (about 20°C), completely submerge the egg noodles, plus the cylinder head, generally after 15 to 20 days Can be marinated. 4 Liquor soaking and pickling method: 2.5 kg of fresh eggs, 0.5 kg of high-alcohol liquor and 0.5 kg of fine salt. First dip the eggs in white wine, then roll and stick fine salt, lay flat in the altar, and finally withdraw the remaining fine salt on the egg surface, seal it and seal it for about 30-40 days. . 5 salted egg product features: good quality salted egg, complete eggshell, no cracks, clean eggshell. The cooked salted egg chamber is smaller, pure white protein, no spots, with a soft and tender tissue state. Egg yolk is red and yellow, with a loose, sand, oil taste. Moderate salty, no smell.
(3) Bad egg. The bad egg is a fresh duck egg made from high-quality glutinous rice. It is a unique traditional special food in China. It is best known for bad eggs in Zhejiang Yanghu and bad eggs in Sichuan Yibin. 1 Ingredient standards: According to the calculation of 120 fresh duck eggs, it is necessary to use 50 kg of high-quality japonica rice (75 kg of cooked glutinous rice), 1.5 kg of salt, 200 g of sweet wine drug, and 100 g of liquor drug. 2 Processing methods: Use glutinous rice with full grain, white color, no odor and less impurities. The glutinous rice was panned and placed in a cylinder for 24 hours with fresh water. After removing the immersed glutinous rice, rinse it with clean water and pour it into the steamer to level it out. After adding boiling water to the pot, place it in the pot and cook until the steam rises from the rice layer and add the lid. Steam for 10 minutes, remove the hot water on the surface of the rice with bamboo shoots to make the rice steam evenly. Steamed again for 15 minutes to make the rice thoroughly cooked. Then put the steamer on the rice rack and rinse with water for 2 to 3 minutes to reduce the rice temperature to about 30°C. Drenched rice, drain water, pour into the tank, add sweet wine drug and liquor drug, stir well, take a flat rice surface, and dig a small hole in the middle (above about 30 cm in diameter) ). The cylinder mouth is covered with a clean and dry grass cover, and the cylinder is covered with a straw mat for insulation. After 22 to 30 hours, when the depth of the wine sauce is 3 to 4 cm deep, straw mats can be removed, and the wine juice is poured on the bad surface with a spoon every 6 hours to make it fully brewed. After 7 days, the distiller's grains were mixed well and left to stand for 14 days to mature for bad eggs. Select qualified fresh duck eggs, wash and dry them. Hand-held bamboo pieces (13 cm long, 3 cm wide, 0.7 cm thick), tapping the longitudinal side of the egg and tapping two times from the bulk part, hitting once again in the small head to make the shell slightly cracked, and the eggshell membrane Can't break. The jars for bad eggs were cleaned and disinfected in advance. When filling the eggs, first spread a layer of lees on the bottom of the altar, and discharge the broken eggs upwards. The gap between the eggs and the eggs should not be too tight. Add the second layer of the lees and put on the second layer of eggs. Spread a layer of lees and sprinkle with salt. Generally 120 eggs per altar. Then, seal the altar mouth with kraft paper, cover with a bamboo basket, tie it tightly with a rope, and store it. In general, every four altars are stacked, with three sheets of paper placed on the mouth of the altar, and the uppermost floor is pressed against the bricks above the mouth. Generally after 5 months or so, you can make it worse. 3 product features: mature bad eggs, soft shell, natural shedding. The protein was milky, soft, jelly-like and the egg yolk was orange and red. Bad eggs are cold food products, do not have to cook seasoning, scratch the eggshell membrane can be eaten, the taste is mellow and delicious, aftertaste is endless.
(4) Spiced tea eggs. 1 Ingredient standards: 100 duck eggs or eggs, 100 grams of salt, 100 grams of tea, 400 grams of soy sauce, 100 grams of cinnamon, 25 grams of anise, and 5 kilograms of water. 2 processing methods: The salt, tea, soy sauce, cinnamon, anise in the pot, add water and eggs, heating cooking. When boiled for about 5 minutes, use a colander to remove the eggs. Gently break the eggshell, put it back into the pot, and cook it over low heat. After 30-60 minutes, you can make a unique fragrant spiced tea egg.
1. Eggs for storage and storage of eggs are fresh foods, and their production has a certain seasonal difference, and it is easy to spoil and deteriorate under adverse environmental conditions. Therefore, proper storage and freshness measures need to be taken. There are many methods for preservation of fresh eggs, such as cold storage, soaking, and coating. The following describes the refrigeration method.
(1) Refrigeration method: It is the use of low temperature to inhibit the growth and reproduction of bacteria and the activity of enzymes in eggs, and it can keep eggs fresh for a long time. However, the refrigeration of eggs is not as good as that of other foods. The lower the temperature, the better. Because there are eggshells, it is prone to cracking. Cold storage of fresh eggs, the most appropriate temperature is about -1 °C, not less than -2.5 °C, relative humidity of 80% to 85% is appropriate, refrigerated time of 6 to 8 months. The use of cold preservation of fresh eggs, need to pay attention to the following questions: 1 cold storage disinfection: the use of lactic acid fumigation disinfection, eliminate residual bacteria and pests, wood, code frame with fire alkali soaked disinfection use. 2 Strict egg selection: Fresh eggs are strictly selected through sensory inspection or light perspective before they are put into the warehouse. All shells, spoilage, and severe scum should be removed. 3 pre-cooling: selected fresh eggs, first pre-cooling. The temperature of the pre-cooling chamber is controlled at 2 to 0°C, relative humidity 75% to 85%, pre-cooled for 24 hours or so, and when the temperature of the egg drops to 2 to 3°C, it can be transferred to a freezer. 4 Keep the temperature of the cold room constant and do not change it. And regularly carry out quality inspections, usually once every half a month, found that problems are dealt with in a timely manner. 5 Do not store other items with odor in the cold storage: fresh eggs stored in cold storage, do not move casually. In addition, when the eggs are released from the library, they must be warmed up slowly to prevent sweating on the surface of the eggshells, which can easily cause microorganisms to contaminate the eggshells.
(2) Coating method: Various coating agents are applied on the surface of the eggshell to block the pores and prevent evaporation of water and invasion of microorganisms to achieve the purpose of preservation. At present, commonly used coating agents mainly include liquid paraffin oil, polyvinyl alcohol, animal and vegetable oils, and the like. Before coating, it is best to disinfect the eggshell first, which is better for preservation.
2. Egg Products Processing (1) Songhua Dan. Songhua Dan, also known as preserved eggs, egg-changing, etc., is a traditional flavored egg product in China. It is not only loved by domestic consumers, but also enjoys a good reputation in the international market.
1 Beijing preserved eggs: ingredients standard: 800 duck eggs, weighing about 60 kg. 50 kilograms of water, 3.3 grams of soda (sodium carbonate), 14 kilograms of quicklime, 150 grams of Huangdan powder, 2 kilograms of salt, 1 kilogram of black tea, and 250 grams of cypress. Dipping: Prepare the prepared salt, black tea, and cypress in the pot according to the recipe, add water to boil (or use 50 kg of boiling water to flush into the accessories), and slowly pour hot lime and Huangdan. Powder, soda ash and other accessories in the cylinder, stirring constantly with a wooden stick. After all the ingredients dissolve, the ready-to-feed liquid is ready for cooling. Egg filling and filling: Place the fresh duck eggs in a clean tank. In advance, lay a layer of mat grass on the bottom of the tank, such as wheat straw, so as to avoid damage caused by the lower layer of duck eggs directly touching the bottom of the tank. When the cylinder is installed, gently lay it on a level and place it at 15 cm from the cylinder mouth. This is a full cylinder. Use bamboo sticks to hold the egg noodles so that the duck eggs will not float after filling the soup. Before filling the soup, mix the liquid and mix well, slowly pour the water into the cylinder along the cylinder wall as required, until the duck eggs are completely submerged, cover the cylinder head, and place it in the room. The temperature of the feed solution when filling the soup is preferably 22 to 25°C. Brewing: In the brewing period to control the indoor temperature, generally required between 20 ~ 24 °C, in the first two weeks after filling soup, do not move the egg tank, so as not to affect the coagulation of the egg. After the tank is installed, the first quality inspection should be conducted after 6 to 7 days in the summer and 9 to 11 days in the winter. Sampling the egg with light perspective, found that the basic black skin, indicating normal. If all black, indicating that the material is too strong, add cold water to dilute. The second inspection can be performed about 20 days after the lower cylinder. Cylinder, egg washing: The mature period of Beijing preserved eggs is about 35-45 days. The sign of maturity is that the egg throws up in the air and falls in the hand with a sense of quivering and elasticity; the perspective content of the light is tea-red; the peeling check shows that the protein is dark green, non-sticky, and solidified, and the egg yolk is green-brown. It is light yellow and has a sugary core. When the above criteria are met, the cylinder should be released immediately to avoid aging. After the eggs are out of the tank, they should be cleaned in time and drained to dry. Wash the eggs with cold water or residual material supernatant, avoid using raw water. Mud, rolling, storage and transportation: After the cylinders are released, the preserved eggs are to undergo quality grading, and a small portion can be directly supplied to the market. Exported or stored preserved eggs, muddy and rolled. The mud preparation depends on the condition of the preserved eggs. Generally, 60% to 70% of yellow mud clay and 30% to 40% of broiled preserved egg soup are made into mud paste with warm water. When mud is packaged, one by one is wrapped with mud, and then it is placed on the rice hull or chaff and rolled back and forth to make it evenly stuck on the mud. Packaged preserved eggs are packed in boxes or cylinders, sealed and sealed for storage and transportation. The storage period is generally 3 to 4 months.
2 Hunan preserved eggs: Ingredients standards: 1000 duck eggs, 1.1 kilograms of soda ash, 3.8 kilograms of lime, 400 grams of black tea, 12.5 kilograms of sangha ash, 1.6 kilograms of salt, 20.6 kilograms of water, 600 grams of yellow mud. Processing process; Soda, salt, black tea, water into the pot and boiled, and then poured into the tank placed in advance yellow mud, stir and cool until use. The selected duck eggs are placed in a cooled slurry and soaked so that they are evenly filled with mud. The egg was then rolled in a container filled with quicklime and sanghai ash mixture powder so that the egg was evenly glued to the powder. Then install the cylinder seal, placed in the warehouse storage, generally after about 2 months to mature cylinder.
3Shandong Songhua: Formulation standard (summer formula): 100 duck eggs, 175 grams of salt, 75 grams of black tea, 350 grams of soda ash, 1500 grams of quick lime, 75 grams of pine ash, 12.5 grams of Huangdan powder, 5 kg of clear water, and appropriate amount of loess . Processing process: Put the above ingredients (except the loess) together into a pot and make it into soup. Remove the residue and cool it for use. After the qualified fresh duck eggs are selected, they are gently layered horizontally in the cylinder, and 80% full of sorghum stalks are used to hold the egg noodles to prevent the duck eggs from floating after adding the soup. Then the cooled soup is slowly poured into the cylinder along the cylinder wall until the egg surface is drowned, and the seal is finally sealed. After about 40 days, you can mature out of the cylinder. After the cylinder is out, the preserved eggs are washed with cold boiled water, drained to dry, coated with the liquid of the soaked eggs and the mud prepared by the loess, rolled on the glutinous rice, and placed in the cylinder for sealed storage.
4 Quick-started chicken preserved eggs: Ingredients: 1000 eggs, 10 kg of quick lime, 3.5 kg of soda ash, 350 g of salt, 250 g of anise, 250 g of pepper, 1 branch of pine cypress, 50 g of monosodium glutamate, 50 g of black tea, and gluten. Grass ash amount. Processing process: first pepper, anise, pine twigs in the pot, add 5 kg of water to cook for half an hour, then add salt, tea and cook for 5 minutes, then add MSG stirring, remove the juice after filtration, until the juice is slightly cool Quicklime and soda ash are added afterwards, and the mixture is thoroughly stirred to completely melt. Finally, grab 8 to 10 ash and add it into a paste. The selected fresh eggs will be dipped in the paste to make them stick to the slurry, and then roll on the gluten and seal with the cylinder. If the egg tank is placed at a room temperature of 30°C, the cylinder can be matured in just 7 days. After drying out, it can be sold or boxed (cylinder) storage.
5 Lead-free preserved eggs: Lead oxide (Huang Dan powder) has been added to traditional Chinese preserved egg processing formulas. Because lead is a toxic heavy metal element, some countries have imposed a ban on sales, which has affected the export of preserved eggs in China. Sales. To this end, the relevant scientific research department studied the alternative substance of lead oxide, among which the use of EDTA and FWD was better. When EDTA (ethylenediaminetetraacetic acid) is used, the formulation and processing of other excipients remain unchanged, as long as lead oxide is removed and EDTA is used instead. General processing 1000 duck eggs, the amount of 0.12 to 0.13 kg. FWD is a substance synthesized from trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg of FWD into 75 kg of cold boiled water and immerse 1500 duck eggs. The formula and processing methods of other excipients are the same as when using lead oxide. .
3 product characteristics and quality inspection: finished pine egg, eggshell easy to peel without adhesion, the protein was translucent brown solidified body, the protein surface has a pine-like pattern, egg-shaped dark green solidified, and some with sugar heart. After the cut, the color of the egg pieces is rotted. The food is cool and refreshing, fragrant but not greasy and delicious. The quality assessment of the preserved egg is the last important process of the manufacturer and should be carried out in accordance with the relevant national regulations. When consumers purchase goods, they must also make selections. The commonly used methods for quality inspection of preserved eggs are: one, two, three, and four. One view: Check whether there is mildew in the package, whether the shell is complete, and whether the color of the shell is normal (the color of the cylinder is better). II: Place the egg in your hand and gently lift it up. Even throw it a few times. If you feel a sense of elastic tremor, and the heavier one is a good egg, on the contrary, it is a poor quality egg. Three shakes: Use the thumb and middle finger to pinch the two ends of the egg and shake it up and down in the ear. Listen to the sound of water or impact. If you can't hear the sound, then it is a good egg. Four photos: with light perspective, if the eggs are mostly black or dark brown, a small part of the yellow or light red are high quality eggs. If the majority is yellow-brown transparent body, it is immature pine flower.
(2) salted eggs. 1 ash pickling method: ingredients standards: 1000 duck eggs, salt 5 kg, 23 kg of clean water, 15 kg of pure dry straw ash. Processing method: First, the water and salt are boiled in the pot. After cooling, the straw ash is added into the ash three times to stir, and the slurry is mixed until the slurry is fine and uniform, not thin or thick. Put the selected fresh duck eggs one by one in the wooden pan that holds the slurry, so that the duck eggs are evenly filled with the slurry, then placed in a tray containing dry ash, and then rolled by hand until it is even and thick. Inside the egg tank, seal it into storage. About 15 days in summer. One month in spring and autumn, about 30 to 40 days in winter, you can marinate well. 2 salt mud coating method: ingredients standard: 1000 duck eggs, salt 6 ~ 7.5 kg, 8 kg of loess (clean and dry), cold water 4 kg. Processing method: Put the salt in the cylinder, add water to dissolve it, add the loess, and stir it into a paste with a wooden stick. The consistency of the mud is better with one duck egg half floating half a half. Put the selected duck eggs or eggs in the mud so that all the mud on the shells are muddy, and then put them horizontally one by one in the jar. After the basics are filled, pour the rest of the mud on the eggs and cover them. . The general spring and autumn will be 30 to 40 days, 20 to 30 days in summer and 45 to 60 days in winter. 3 brine immersion method: salt preparation: According to the ratio of 4 kg of water per kilogram of salt. Place the salt in the container first, then pour it into the water-soluble solution and cool it for use. Soak and pickle: Put the selected fresh egg into the cylinder, don't put on the bamboo skewer, then slowly pour into the cold salt water (about 20°C), completely submerge the egg noodles, plus the cylinder head, generally after 15 to 20 days Can be marinated. 4 Liquor soaking and pickling method: 2.5 kg of fresh eggs, 0.5 kg of high-alcohol liquor and 0.5 kg of fine salt. First dip the eggs in white wine, then roll and stick fine salt, lay flat in the altar, and finally withdraw the remaining fine salt on the egg surface, seal it and seal it for about 30-40 days. . 5 salted egg product features: good quality salted egg, complete eggshell, no cracks, clean eggshell. The cooked salted egg chamber is smaller, pure white protein, no spots, with a soft and tender tissue state. Egg yolk is red and yellow, with a loose, sand, oil taste. Moderate salty, no smell.
(3) Bad egg. The bad egg is a fresh duck egg made from high-quality glutinous rice. It is a unique traditional special food in China. It is best known for bad eggs in Zhejiang Yanghu and bad eggs in Sichuan Yibin. 1 Ingredient standards: According to the calculation of 120 fresh duck eggs, it is necessary to use 50 kg of high-quality japonica rice (75 kg of cooked glutinous rice), 1.5 kg of salt, 200 g of sweet wine drug, and 100 g of liquor drug. 2 Processing methods: Use glutinous rice with full grain, white color, no odor and less impurities. The glutinous rice was panned and placed in a cylinder for 24 hours with fresh water. After removing the immersed glutinous rice, rinse it with clean water and pour it into the steamer to level it out. After adding boiling water to the pot, place it in the pot and cook until the steam rises from the rice layer and add the lid. Steam for 10 minutes, remove the hot water on the surface of the rice with bamboo shoots to make the rice steam evenly. Steamed again for 15 minutes to make the rice thoroughly cooked. Then put the steamer on the rice rack and rinse with water for 2 to 3 minutes to reduce the rice temperature to about 30°C. Drenched rice, drain water, pour into the tank, add sweet wine drug and liquor drug, stir well, take a flat rice surface, and dig a small hole in the middle (above about 30 cm in diameter) ). The cylinder mouth is covered with a clean and dry grass cover, and the cylinder is covered with a straw mat for insulation. After 22 to 30 hours, when the depth of the wine sauce is 3 to 4 cm deep, straw mats can be removed, and the wine juice is poured on the bad surface with a spoon every 6 hours to make it fully brewed. After 7 days, the distiller's grains were mixed well and left to stand for 14 days to mature for bad eggs. Select qualified fresh duck eggs, wash and dry them. Hand-held bamboo pieces (13 cm long, 3 cm wide, 0.7 cm thick), tapping the longitudinal side of the egg and tapping two times from the bulk part, hitting once again in the small head to make the shell slightly cracked, and the eggshell membrane Can't break. The jars for bad eggs were cleaned and disinfected in advance. When filling the eggs, first spread a layer of lees on the bottom of the altar, and discharge the broken eggs upwards. The gap between the eggs and the eggs should not be too tight. Add the second layer of the lees and put on the second layer of eggs. Spread a layer of lees and sprinkle with salt. Generally 120 eggs per altar. Then, seal the altar mouth with kraft paper, cover with a bamboo basket, tie it tightly with a rope, and store it. In general, every four altars are stacked, with three sheets of paper placed on the mouth of the altar, and the uppermost floor is pressed against the bricks above the mouth. Generally after 5 months or so, you can make it worse. 3 product features: mature bad eggs, soft shell, natural shedding. The protein was milky, soft, jelly-like and the egg yolk was orange and red. Bad eggs are cold food products, do not have to cook seasoning, scratch the eggshell membrane can be eaten, the taste is mellow and delicious, aftertaste is endless.
(4) Spiced tea eggs. 1 Ingredient standards: 100 duck eggs or eggs, 100 grams of salt, 100 grams of tea, 400 grams of soy sauce, 100 grams of cinnamon, 25 grams of anise, and 5 kilograms of water. 2 processing methods: The salt, tea, soy sauce, cinnamon, anise in the pot, add water and eggs, heating cooking. When boiled for about 5 minutes, use a colander to remove the eggs. Gently break the eggshell, put it back into the pot, and cook it over low heat. After 30-60 minutes, you can make a unique fragrant spiced tea egg.
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Ginger Powder, Ginger Ground, Yellow Ginger powder
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