Do preserved eggs contain lead?Why do preserved eggs contain lead?

In the traditional pickling process, heavy metals such as lead or copper are often added to the maceration solution to make the protein coagulate. According to the regulations of the Taiwan Department of Health, the lead content of preserved eggs shall not exceed 2ppm, and the copper content shall not exceed 8ppm, and the agricultural administration unit also counsels the industry to produce excellent preserved eggs, so that the lead content shall not exceed the copper content shall not exceed 5ppm, so the impregnating solution of qualified manufacturers does not add heavy metals, or the content is very small.

Can trace amounts of lead be called lead-free preserved eggs?

Below can be called lead-free preserved eggs.

Since the lead-free process has been adopted, why are trace amounts of lead still detected in preserved eggs?Zhu Yi, an associate professor at the College of Food Science and Nutritional Engineering at China Agricultural University, explained that the lead-free process means that no lead compounds are used in the processing of preserved eggs, and lead-free preserved eggs do not mean that preserved eggs are completely lead-free. Because we live in the natural world, air, soil, and water will contain trace amounts of lead, and it is almost impossible to make preserved eggs absolutely lead-free, as long as it is excluded from artificial excessive addition of lead.

In fact, according to China's standards, preserved eggs with lower lead content can be called "lead-free preserved eggs".

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Our traditional preserved eggs use lead oxide to provide metal ions, so lead ions also leach into the preserved eggs during the process of lead ions and the decomposition of the long-lived sulfur ions from the proteins in the egg to form insoluble salt sulfide to block the pores of the eggshell.

Many studies have confirmed that lead has a huge toxic effect on the human body, mainly damaging the nervous system, affecting children's memory, language and motor skills and learning ability. As a result, more and more lead-free processes are being used to make preserved eggs. The lead-free process means that no lead compounds are used to provide metal ions during the processing of preserved eggs, but zinc, iron, copper or a combination of these ions are used to provide metal ions.

However, it should be noted that lead-free preserved eggs do not mean that preserved eggs are completely lead-free, because in the natural world we live in, air, soil, and water will contain trace amounts of lead, which will exist in fresh eggs, which are indispensable raw materials for us to make preserved eggs, so it is almost impossible to make preserved eggs absolutely lead-free.

Preserved eggs can also be called Songhua eggs or eggs, the new national standard stipulates that the production of preserved eggs shall not add lead substances, and its lead content must be below milligrams, and the daily consumption of fish, meat, tofu and other foods is the same. Therefore, there is no problem in buying preserved eggs produced by regular standards for consumption.

Preserved eggs are made of duck eggs as the main raw material, soda ash, lime, salt, and yellow dan powder are mixed in a certain proportion, and mud and bran are wrapped in duck eggs and breaded and pickled.

The white part of the preserved egg will become gelatinous, and the yolk part will solidify and change color, which has a special flavor and can stimulate appetite.

Preserved eggs can be eaten, but it is recommended to eat them in moderation, as too much consumption will have adverse effects on the body.

Leaded eggs: The surface of the egg body is darker and dark gray.

The surface of the egg body is seriously polluted and is not easy to clean.

There are many lead spots on the surface of the eggshell, commonly known as gold dust spots.

Lead-free preserved eggs: The surface of the egg body is smooth and bright, with fewer lead spots, and the eggshell is oiled, clean and hygienic.

<> one, two shakes, three look at the shell, four taste.

One hand: Gently throw the preserved egg in your hand and put it back in your hand if it is heavy and elastic, and vice versa.

Second shake: put the preserved egg next to the ear and shake it, the good quality Songhua egg has no sound, and the poor quality has a sound, and the louder the sound, the worse the quality, even the bad egg or rotten egg.

Three look at the shell: to see whether the eggshell is complete, whether the shell color is normal, generally the broken eggs, cracked eggs, black shell eggs and more serious brown patch eggs as inferior eggs, should be removed.

Four tastings: The whole egg is coagulated, non-sticky, clean and elastic, translucent brown-yellow, with pine pattern-like texture; The eggs are longitudinally dissected, and the yolk can be seen to be light brown or light yellow, the center is thinner, the taste is pure, and the inferior preserved eggs have a pungent foul smell or musty smell.