The rapid pickling technique of spiced pine eggs, how to do it, and what to do it

1.Liquid recipe (ingredients for 150 duck eggs by brewing).

Alkali powder 5kg, lime 15kg, loess 750g, Guangdan 250g, Sichuan pepper 300g, Chen Dan 100g, sand kernel 50g, Guinan 100g, hawthorn 100g, tea 500g, salt 4kg, plant ash 750g, cypress branch 250g, anise 500g, cumin 100g, clove 100g, jade fruit 50g, Bibo 100g, ginger 100g, water 78l.

2.How it works:

Put alkali powder, lime, salt, loess, and Guangdan in the tank, put other raw materials into the pot and boil, anneal after all kinds of raw materials are ready, pour the boiled material into the tank where the alkali and lime are placed, stir evenly, filter and cool and soak the eggs. The ripening period is about 5 6 days, and the cold weather is 7 10 days, which is about 30 days faster than the general soaking process (the maturity period of general pine flower eggs).

3.Utilization of residual materials.

One ingredient can be used four times. For the second time, add 2kg of alkali and 1kg of salt to the water used for the first time, and the operation method is the same as above. Its brewing time is 11 12d.

When used for the third time, add alkali and salt 1kg to the used material water for the second time, the method is the same as above, and the soaking time is 16 17d. For the fourth production, add alkali and salt to the residue used for the third time, and the soaking time is 18 20d.

Yes, but the world is vast, time is limited, so why rush!

When eggs are left out for a long time, some of the proteins in the egg whites will break down into amino acids. The chemical structure of amino acids has a basic amino-NH2 group and an acidic carboxyl-COOH group, so it can interact with both acidic and basic substances.

Therefore, when people make Songhua eggs, they deliberately add some alkaline substances to the mud, such as lime, potassium carbonate, sodium carbonate, etc. They pass through the pores in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape to form beautiful pine flowers.

The process of processing fresh eggs into pine preserved eggs is essentially a complex chemical reaction process. Although there are many formulas and different processes for processing pine preserved eggs, the main raw materials generally include: quicklime (CAO), soda ash (Na2CO3), plant ash (the main component is K2CO3), salt, tea, etc.

Now only take 2 pine preserved eggs as an example to state the processing and the chemical principle:

l.Grey formulation.

The formula of ash is: 50g of quicklime, 3g of soda ash, 1g of plant ash, 2g of salt, 20g of water, and trace amount of tea.

2 Grey material preparation.

According to the requirements of the ash formula, put the required ash in a container (a large beaker is sufficient) and prepare it with warm water of 70-80C. Quicklime first reacts with water to produce mature lime, and then hydrated lime metacomposes with soda ash and potassium carbonate, the main component of grass charcoal, to generate sodium hydroxide and potassium hydroxide. The chemical equation of the reaction is expressed as follows:

cao+h2o=ca（oh）2

ca（oh）2+na2co3=caco3↓+2naoh

ca（oh）2+k2co3= caco3↓+2koh

In order to fully react the substances in the material, it can be used only after it is prepared and cold.

3 Preserved egg processing.

Roll the fresh eggs in the prepared ash material a few times, so that the surface of the eggshell is evenly coated with a layer of ash powder, take it out, and then roll it into the rice bran or sawdust a few times to make the ash stick to a layer of rice bran or sawdust. Gently squeeze it with your hands to tighten it and place it in a pre-prepared container. The second egg is treated in the same way, sealed in a container and placed at an ambient temperature of 18 24 °C, ready to eat after 10 days.

During this 10-day change, the inside of the egg is not as calm as a pool of deep water. The strong alkali (NaOH, KOH) in the ash material penetrates into the egg white and egg yolk through the eggshell, and reacts with the protein in it, causing the protein to decompose, solidify and release a small amount of hydrogen sulfide (H2S) gas. At the same time, the infiltrated alkali will further neutralize the amino acids decomposed by the protein, and the crystals of the resulting salt will be deposited in the preserved egg white of the gel peptide, and white "pine flowers" (which is why the pine flower egg gets its name) will appear.

The hydrogen sulfide gas reacts with the minerals in the egg white and egg yolk to form various sulfides, so the color of the egg white and egg yolk changes, the egg white is a special brown color, and the egg yolk is dark green. Salt can shrink the preserved eggs and increase the taste. The tannins and aromatic oils in tea can color the coagulated proteins and add flavor to the preserved eggs.

And why don't preserved eggs go bad for half a month or even a few months? One is because there is salt in it, and salt has an antiseptic effect; First, the alkaline substance kills the bacteria in the fresh eggs that may cause protein spoilage.

Hello! How to marinate Songhua eggs:

Ingredients: 20 fresh duck eggs, 1 small handful of tea leaves, 150ml of boiling water, 150g of preserved egg powder.

Production process: 1. Grab a handful of tea leaves and put them in the teapot, add 150 ml of boiling water, filter the tea leaves after brewing, take the strong tea water, and pour the preserved egg powder into a container;

2. Pour a little water into the preserved egg powder with a little water from the filtered and cooled tea leaves, adjust it into a paste, pay attention not to be too thin, and let it stand for 1 hour after stirring, and prepare the duck eggs to be marinated in this process;

3. The shell of the duck egg needs to be carefully brushed clean, and then the moisture on the surface needs to be thoroughly dried, and then put on gloves to put the waterless duck egg into the preserved egg powder slurry and wrap it around, so as to ensure that the egg skin is not visible at all;

4. Then prepare a container with good sealing, put the processed preserved eggs into the container in turn, seal the lid tightly, pay attention to not leaking, and then put it in a cool place, almost 10 days in summer;

5. When you are on the ground for 9 days, you need to take out a preserved egg to peel it and check it, if it is successful, you can stop the pickling, if it is not successful, you need to immediately seal the lid and continue to pickle.

1. Tea can be selected black tea or green tea, pay attention to the use of the first strong tea, it can be added to the preserved egg powder after it is thoroughly cooled, and the specific amount of water needs to be determined according to the actual situation, it can be adjusted into a paste, not too thin, otherwise the effect is not good;

2. The preserved egg paste needs to stand for a while, so that it has a chemical reaction, and the duck eggs must be put into it with gloves to prevent hot hands, and the duck eggs must be fresh, which can be washed or not, but pay attention to the washed duck eggs must thoroughly control the surface moisture;

3. If the lid of the container is not very tight, you need to tie it tightly with a thick plastic bag first, and then close the lid, you must not leak air, and you need to master the time to check the preserved eggs, generally the temperature of 30 degrees is almost 10 days, and you need to take it out and check it on the ninth day.

<>1. Ingredients: 500 grams of duck eggs (about 65), 360 grams of salt, 2000 grams of boiling water, appropriate amount of rice wine, and a little liquor.

2. Wild shirt hunger method: first wash and dry the duck eggs with cold water to be used and return, then dilute and cool the salt with 2000 grams of boiling water, put a small amount of liquor and rice wine mud and make a paste, and then put the duck eggs to be used into the mud and roll on a layer of mud, put them into the tank one by one and cover them, and take them out to wash off the mud in about 40 days, put them in water to heat and cook them, and they can be cooked with food.

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

2. 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.

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

4. 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.

5. 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, you will proceed to the next step.

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

As someone who has been working in the production of preserved eggs for many years, I feel that your recipe and production method are reliable and practical. Success is high.