How to judge the quality grade of preserved eggs from their appearance

High-quality preserved eggs should meet the following requirements from the appearance: uniform and clean outer mud or coating, intact eggshell, no mildew, no water sound when knocking, and complete egg body during autopsy; The egg whites are blue-brown, brown or brownish-yellow, translucent, elastic, and generally have pine patterns; The yolk is dark green or yellow in different shades, slightly condensed; It has the taste and smell of preserved eggs, and there is no peculiar smell.

A check: It is to put the pine flower egg in the palm of the hand and gently shake it, the good quality of the pine flower egg is vibrated greatly, and the quality of the non-vibrating pine flower egg is poor.

Two shakes: is to take the pine eggs by hand, put them next to the ears and shake, good quality pine eggs have no sound, poor quality has a sound; And the louder the sound, the worse the quality, even the bad or rotten eggs.

Three look at the shell: that is, peel off the mud attached to the pine egg, look at its shell, with the eggshell complete, gray-white, no black spots for the top grade; In the case of cracked eggs, there is often a risk of too much alkali seeping into the processing process, which can affect the flavor of the egg whites.

Four tastes: if the Songhua egg is pickled qualified, the egg white is obviously elastic, brown-colored and has a pine branch pattern, the yolk is black-green or blue-black on the periphery, and the center is orange-red.

Songhua eggs, also known as preserved eggs, turned eggs, gray eggs, etc., are a traditional Chinese flavor egg products. The main raw material is duck eggs, which are fresh and smooth in taste, and have unique colors and flavors. Songhua eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market.

After a special processing method, the Songhua egg will become dark and shiny, and there is a special aroma when you smell it, which is one of the delicacies that the people like.

(1) Appearance identification: Observe whether its appearance is complete, whether there is damage and mildew, etc. You can also weigh it with your hand to feel its elasticity, or shake it to listen to its sound. The muddy packaging of high-quality preserved eggs is complete and mildew-free; After the wrapper is peeled off, the eggshell is intact and undamaged; It is elastic after peeling, and there is no shaking sound when shaking.

Inferior preserved egg packaging material is damaged or moldy; After peeling off the wrapper, the eggshell is spotted or damaged; Some of the contents have been contaminated, and there is a swaying sound or a light feeling after shaking.

2) Light transillumination identificationAfter removing the wrapping material of the preserved eggs, the light transillumination method of the fresh eggs is used for identification, and the color, solidification state, and air chamber size of the eggs are observed. The contents of inferior preserved eggs are not coagulated, they are watery, and the air chamber is very large.

3) Taste its taste: high-quality preserved eggs, the whole egg is solidified, non-sticky, clean and elastic, translucent brown-yellow, with pine pattern-like texture; The egg is cut longitudinally, and the yolk is light brown or light yellow, and the center is thin. Poor quality preserved eggs have a pungent foul odor or musty smell.

What are you trying to identify? Want to find out how it's made? Or is it good or bad to pencil play?

If you want to identify the quality of preserved eggs, you can tell you a very simple and convenient way, which is to peel one and see if the inner part of the yolk is powdered like a boiled egg, if it is powdered like a boiled egg, it is a bad preserved egg, which has been steamed.

If you peel the egg and see that it is not powdery, and there is still a little bit of it in the middle, or it is not dry, and it is a little like honey, then it is good.

There is also a peel to see his color, if it is raw, if it is dark brown or black, it is soaked by alkaline fermentation, not by normal manual processing, if it is processed by hand, it will be egg yolk or golden yellow. This is the fundamental difference.

How to identify the quality of preserved eggs when buying them? According to experts, it is necessary to choose preserved eggs produced by well-known enterprises, recognize the product identification, and try to buy preserved eggs with "lead-free" logo packaging. In addition, to distinguish the advantages and disadvantages of the product and select the best preserved eggs, the expert also introduced the simple method of "one look, two shakes and three throws".

One look: *** preserved eggs, the appearance should be complete, and the eggshell should be free of cracks and damage.

Second shake: Hold the two ends of the preserved egg with your thumb and middle finger and shake it a few times in your ear and listen carefully to its sound, the sound of no water is a good egg.

Three throws: Put the preserved egg in your hand, throw it up about 10 cm high, throw it several times, and return it to the hand with egg tremor or heaviness for good eggs.

Identification method: 1. Appearance identification: observe whether its appearance is complete, whether there is damage, mildew, etc., or hold the egg core and shake it to listen to its sound.

The muddy wrapping material of the good-quality preserved eggs is intact, without mildew and collapse, and the eggshell is also intact and undamaged after the wrapper is peeled off; elastic after peeling; There is no turbulent sound when shaking. Inferior preserved egg packaging is generally damaged or moldy; After stripping off the wrapping, the eggshell is spotted, broken, or leaking;

2) Light transillumination identificationAfter removing the wrapping material of the preserved eggs, the light transillumination method of the fresh eggs is used for identification, and the color, solidification state, and air chamber size of the eggs are observed. The contents of inferior preserved eggs are not coagulated, water-like, and the air chamber is large;

3. Taste the taste: the whole of the good preserved eggs is solidified, sticky shell, elastic, translucent brown-yellow, with pine pattern-like texture; When the egg is cut longitudinally, the yolk can be seen to be light brown or light yellow. Poor quality preserved eggs have a pungent foul odor or a musty smell.

Good preserved eggs, complete in shape, tee-green, tan and translucent. Cut the egg yolk with a knife, without sticking to the knife or a little on the blade, and the profile of the egg yolk is smooth. Good quality preserved eggs, paint.

The mud body is intact and has a tangy alkaline smell, if the mud body is seriously peeled off or has a peculiar smell, it is a defective product, hold the egg with one hand, and the other hand knocks it with the back of the index finger and middle finger, elastic for a good egg, scratch.

Hold the egg and shake it up and down, no sound for the good egg, and the one that makes a purring sound for the bad egg, if.

If it is as hard as a stone, it is defective.

Identification of whether eggs are fresh or not:

Use three taels of salt, dissolve in a small basin of water, put the eggs in the salt water, and those who have been laid for three days will sink to the water slightly from the bottom of the basin; If it has been born for more than five days, it will float on the surface of the water, and another.

One method is to put the eggs in clean water, and the pointed ones are fresh eggs, otherwise they are old eggs.

Identify the quality of preserved eggs:

1) Appearance identification.

Observe whether its appearance is complete, whether there is damage, mildew, etc. You can also use your hand to feel its elasticity, or hold the egg and shake it to listen to its sound. The muddy wrapping material of the good-quality preserved eggs is intact and mildew-free, and the eggshell is intact and undamaged after the wrapper is peeled off; elastic after peeling; There is no turbulent sound when shaking.

Inferior preserved egg packaging material is damaged or moldy; After peeling off the wrapper, the eggshell is spotted, broken, or leaked, and some of the contents have been contaminated; There is a sound of water swinging or a feeling of light floating after shaking.

2) Light transillumination identification.

After removing the wrapping material of the preserved eggs, they were identified according to the light transillumination method of the fresh eggs, and the color, solidification state, and size of the air chamber in the eggs were observed.

The contents of inferior preserved eggs are not coagulated, they are watery, and the air chamber is very large.

3) Savor it.

The whole egg is solidified, non-sticky, clean and elastic, translucent brownish-yellow, with pine pattern-like texture; The egg is cut longitudinally, and the yolk is light brown or light yellow, and the center is thin. Poor quality preserved eggs have a pungent foul odor or a musty smell.

It's good to shake it and feel bouncy.

When you rub it with your hand, it feels better to have a trembling feeling, and the elasticity is good.