Worried that there are additives in the preserved eggs bought outside, how can I pickle the preserve

I've always liked to eat preserved eggs, but I usually go straight to the supermarket and buy them at a time. Although the preserved eggs are delicious and easy to buy, I really haven't thought about making them myself. In fact, preserved eggs can be made by themselves, as long as the materials are prepared, and like when we were children, the elders would pickle salted duck eggs by themselves, in fact, the same reason as making preserved eggs by themselves, they are all homemade food, but the methods are different.

And I made my own completely lead-free preserved eggs, which is also very reassuring to eat, so you might as well learn to eat them.

Dish name] Homemade lead-free preserved eggs.

Ingredients: duck eggs, minced black tea, salt, etc.

Production steps] 1, first of all, it is necessary to prepare all the required materials, which will be much more convenient when doing so. Today according to the amount of 10 eggs, this number is not fixed, if you like, make more at a time.

<>2. In addition, prepare 35 grams of food-grade sodium hydroxide, 20 grams of black tea, 40 grams of salt, and 1000 grams of water.

<>3. The prepared duck eggs are cleaned first, the dirt on the surface is washed, and then placed in the basket to dry, mainly to dry the moisture on the surface.

<>4. Prepare a larger container, pour salt and black tea into it, and stir it directly with chopsticks. Then put the prepared food-grade sodium hydroxide in another container, and pour the stirred salt tea into it slowly. After pouring it in, it is necessary to stir again until the food-grade sodium hydroxide is completely melted.

<>5. At this time, the dried duck eggs are also put into the container, which needs to be used to pickle preserved eggs, so it should be deeper and easy to seal.

<>6. After putting the duck eggs in, start to pour the homemade sauce into it slowly, and this seasoning sauce can probably cover the duck eggs. Now that all the ingredients have been added, the lid of the container is closed and sealed.

7. Remember the time of production, or stick it on the top of the container with a label, so that you can clearly remember what day it was made. Next, you need to wait until 55 days have passed to open the lid of the container.

8. Take out the finished duck eggs, first clean the solution on the surface of the eggshell with water, and then slowly peel off the outer eggshell, cut the preserved eggs inside, and add ginger vinaigrette sauce to make it more delicious. You can also use a clean thread to cut the preserved eggs, so that the shape of the cut is more complete.

Cooking tips] 1. The use of food-grade sodium hydroxide must be food-grade, in addition, it is also corrosive, it is best to wear rubber gloves during the production process, do not directly contact the solution.

2. If the alkaline smell of the preserved eggs is too large, you can put the duck eggs in the air for a period of time, so that the alkaline smell will slowly dissipate.

Prepare fresh duck eggs, preserved egg powder, salt, cold green tea. Then prepare a clean plate, add preserved egg powder, salt, green tea water, and stir well with chopsticks, the stirred powder should not be too thin or too thick. The duck eggs are evenly coated with a layer of preserved egg powder, and then put into a plastic bag to tie the mouth tightly.

Keep in a ventilated place. It can be turned into a preserved egg in ten days.

You need to prepare salt, sodium hydroxide, mineral water, soup pot and duck eggs, first clean the duck eggs, air dry, and then add an appropriate amount of mineral water to the pot to dissolve sodium hydroxide, salt, alkaline water, and then reduce the temperature. Put the dried duck eggs in the bottle, then put the alkaline water in the jar, dilute the alkaline water with water for about 15 days, take out the duck eggs, wrap them in plastic wrap, and continue to put them for about 15 days.

First prepare all the ingredients you need, 30 duck eggs, preserved egg powder, white wine, 20 grams of black tea, 40 grams of salt, and 1000 grams of water. Appropriate amount of duck eggs, rinse the shell carefully first, wash the dirt on the surface, control the moisture on the surface of the duck eggs, dry, and prepare a handful of black tea leaves, brew them with boiling water, and let the tea cool; Put a bag of preserved egg powder in a container, add salt and a spoonful of white wine, and add a little pre-processed tea to it, stirring well with chopsticks; Don't be too thin, otherwise you can't hang it, put the duck eggs into it and roll it, completely stick to the paste, wrap the preserved eggs with plastic wrap, do not store air, and then place them in a cardboard box in turn, put them in a dark place, about a week, gently tear off the plastic wrap, and eat them after the soil is completely dry.

How to marinate Songhua eggs

Preparation materials: 10 kg of duck eggs, 10 kg of water, 500-600 grams of caustic soda, 200 grams of minced black tea, 400 grams of salt.

Pickling method: 1. Prepare a large pot, pour in the black tea, add 3 kg of water, boil on high heat until the tea juice turns dark brown, and then filter out the tea leaves for later use.

2. Prepare a tank, put in caustic soda, add 7 kg of water, stir slowly until completely dissolved, pour in tea and salt and stir well.

3. Put in the duck eggs, press them under the liquid surface with a tool, cover them with a lid and seal them, put them at a temperature of 20 degrees Celsius, and marinate them for about 13 days.

4. When the time is up, open and take out an egg to peel off the shell and check, if you find that the protein inside is coagulated and transparent, then proceed to the next step.

5. Prepare 50% of the material solution and 50% cold boiled water mixture to soak for 10-15 days, and you can make Songhua eggs.

[Extended Materials].

OneThe nutritional value of Songhua eggs.

Although Songhua eggs contain more heavy metals, they are not suitable for children to eat, but in terms of nutritional efficacy, Songhua eggs have the effects of moistening the throat, clearing heat, sobering up, and removing large intestine fire, and Songhua eggs can also have diarrhea.

In many cases, Songhua eggs eaten with vinegar can also play a role in clearing heat, reducing inflammation, nourishing the heart, and nourishing, and can also lead to periodontal disease, aphthous sores and other symptoms, and the phenomenon of frequent dry throat and thirst can also be alleviated.

IIHow to preserve Songhua eggs.

1. Songhua eggs are not suitable for storage in the refrigerator, because Songhua eggs are gelatinous bodies formed by the condensation of alkaline substances, which contain about 7% water, and will freeze if they are frozen.

2. The best way to preserve Songhua eggs is to put Songhua eggs into plastic bags or fresh-keeping bags, seal and store them, and Songhua eggs can generally be placed at room temperature for 2-3 months.

Third, the selection method of Songhua eggs.

1. Look at the Songhua egg, the eggshell is tea blue, and the paint mud body on the shell should be complete, if the mud body falls off seriously, it is not good.

2. Take a good Songhua egg without smelling closely, you can smell a large alkaline smell, if there are other peculiar smells, it is not good.

3. Knock one hand to hold the Songhua egg, and the other hand to tap the back with the index finger and middle finger, the elastic is a good egg, if it is very hard, it is not very good.

4. Shake one hand to pick up the Songhua egg, shake it up and down, and listen close to it with your ears, if there is no sound, it is a good egg, and if it makes a gurgling sound, it is bad.

5. Try to cut the Songhua egg, if the knife does not stick to the knife, or only a little bit on the knife edge, and the cut surface of the egg yolk is neat and clean, it is a good Songhua egg.

[References].

Don't use pure lime to make preserved eggs.

Cut the preserved eggs into 4 portions with thread, put minced garlic, green and red peppers, salt, chicken essence, light soy sauce, oyster sauce and chili oil in a bowl, stir well, and pour on the preserved eggs, which is simple and delicious.

Lime powder, soda ash, salt, yellow mud, etc. are stirred with water, coated on duck eggs, and pickled to become preserved eggs.

It's the first time I've heard of horse urine, I don't have many horses here, and it's not easy to find horse urine, we are all wrapped with wood ash and alkali, and there are local practices in various places. But no matter how you say that eating too many preserved eggs is not good for your health, I heard that the lead content is too high.

Preserved eggs marinated

Ingredients:10 kg of poultry eggs (150-180 pcs), 11 kg of water, 1 kg of quicklime, 600 grams of soda ash, 350 grams of salt, 100 grams of black tea, 30 grams of copper sulfate.

Pickling method:

1. Poultry eggs should be fresh, no black spots in the light, and no sound of shaking; Quicklime requires water to generate a large number of bubbles, which then disintegrate and loosen into white powder; Soda ash is the alkaline noodles used for steaming steamed buns; Table salt can be large grain salt or fine salt.

2. Boil the black tea powder into tea juice with water, and then slowly pour it into a container with soda ash, salt, copper sulfate and quicklime while it is hot, stir evenly, remove the ash slag, stones and other impurities at the bottom, and cool it for later use.

3. Put the eggs into the cleaning tank, to 15 cm along the tank, and put in bamboo and wooden strips to prevent the eggs from floating during pickling. Stir the liquid into the tank, submerge the egg noodles, and then seal with plastic sheeting.

4. Do not move the eggs at will after entering the tank, and do not turn the eggs, and keep the ambient temperature at about 20. After 7 days of pickling, take 3 eggs to look at the light, if the black is not transparent, you can open the egg head to view, such as the egg white coagulation and transparent, indicating that the pickling is normal, such as the egg white rotten head, indicating that the feed liquid is too alkaline, you can add an appropriate amount of cold boiled water to dilute the material liquid, if the egg white is soft and not formed, indicating that the alkalinity of the feed solution is weak, you can add alkali or extend the salting time.

5. After 20 days of pickling, you can peel the shell to check, if the surface is smooth and clean, the egg body is brown, indicating that it has been pickled and matured. It can be discharged from the cylinder.

6. Wash the eggshells with cold boiled water or disinfectant water after leaving the tank, drain and dry.

7. Dried preserved eggs can be heated and melted with edible wax. Soak the preserved eggs in the wax for a while, then remove them to dry. It can be packaged and sold.

The key to making Songhua eggs is to prepare the material ash wrapped in the outside of the fresh egg If calculated according to 100 duck eggs (or eggs), the required ingredients are: soda ash (that is, soda) 115 g, salt 150 g, quicklime 400 g, firewood and grass ash 1350 g, boiling water 2100 g The specific preparation and production method is: first put soda ash and salt into a small porcelain jar, flush into boiling water, and after the two are fully dissolved, then add quicklime and firewood and grass ash in batches, when the quicklime is all "melted", the material ash is prepared Finally, The ash (with some rice husks or wheat bran added) is evenly coated on the fresh eggs, and after about two months, the pine flower eggs that turn into a brown jelly and have beautiful "pine flowers" are ready for people to enjoy.

I hope mine can help you and have a great day.

Preparation materials: a number of duck eggs, soda ash, quicklime, plant ash, black tea, salt, rice husks.

1. Wash the duck eggs, wipe off the water, and be sure to fresh duck eggs that have not been refrigerated.

2. Put the soda ash and edible salt into the porcelain jar and wash them with water, wait for the two to be fully dissolved, and then add quicklime and plant ash to dissolve them into mud.

3. Evenly coat the mixed ash on the eggs, you can wrap the rice husk in the outermost layer, store it for about two months, and the preserved eggs will be pickled.

Cut the preserved eggs into 4 portions with thread, put minced garlic, green and red peppers, salt, chicken essence, light soy sauce, oyster sauce and chili oil in a bowl, stir well, and pour on the preserved eggs, which is simple and delicious.

It is not difficult to marinate preserved eggs, you can make it with a pack of preserved egg powder and tea, which is simple and labor-saving, and super simple.

Summary. If you make it yourself and eat it yourself, you don't need to go through the procedures, but if you want to buy it for others, you need to go through the procedures.

If you make it yourself and eat it yourself, you don't need to go through the procedures, but if you want to buy it for others, you need to go through the procedures.

You need to apply for a business license, and there are relevant regulations for the food license, so it is also necessary for eggs and duck eggs to be processed.

I hope mine is helpful to you.

I learned to make preserved eggs with a master, thinking about making them with a stall to sell, if I make it bigger in the future, I will sell it wholesale to others, what procedures will I have to do.

Health certificate, business license (you need to operate the place of production, the house in the countryside can have an address), and the food business license.

If you sell it wholesale with someone else?

You also need these certificates.

Because it is necessary to ensure that the product is qualified.

I opened a grocery store and have a business license and health certificate, do I have to start a new one?

If it is a food business license, you don't need to apply for a new one.

I handle a beef offal shop, and there are a few words on it.

It is recommended that you apply for another certificate, because you buy preserved eggs and beef offal are not the same category, and it is safer to apply for a new one.

Ok thanks.

<> practice is to pour the prepared salt and firewood ash (sometimes the four ingredients of salt, alkali, lime and sawdust together) together and stir well, and then mix well with water to make it thicker. Put an egg into the mixed small ash and roll it, and then put it into the general dry small ash to make sure that the egg shell is wrapped in a layer of small ash, and then it is sealed and canned, this airtight is to put the made eggs into the can or plastic bag for closed storage. About 10 days in summer; about 15 days in spring and autumn; About 20 days in winter.

Eggs are also called Songhua eggs, preserved eggs, eggs mainly have two kinds of black brown and transparent light yellow, the history of eggs has been more than 600 years since there are records, because of its smooth taste, unique taste, in the continuous evolution of food culture has gradually become people's favorite pickled egg products, and salted duck eggs have become a gift for the Dragon Boat Festival! Many people will wonder how Songhua eggs can have two colors, and what method do they use to make finger slips? Some people say that it is because the black pine flower egg is a duck egg, and the golden egg is an egg; There are also people who say that there is no contact with oxygen when re-marinating, but this is not entirely true.

It is recommended that in April and May, haha, this is related to my growth environment, from January to April and May is the peak season for our rural eggs in Henan, one is that the climate is suitable for the temperature in this season, and the other is that this is the slack period. Therefore, in the front yard of every village, you can often see a large number of dried eggs.

This sealing process is related to the change of seasons. If it's winter, it will take a week, and if it's summer, it's a little shorter, about four days. When the time comes, you can take out the finished product first, and if the egg white and egg yolk are completely solidified, the color is golden, and the elasticity is prominent, then it proves success, and all of them can be taken out to dry.

If it doesn't completely condense, it means that there isn't enough time. If the egg yolk is simply solidified, and the egg white is still liquid, then it indicates a complete failure.