Excuse me, do you know how preserved eggs are made?

Preserved eggs are marinated by wrapping duck eggs in a mixture of soda ash, lime, salt and lead oxide.

Preserved eggs are not drowned, there is a special material in the market to make preserved eggs, just go home and make it yourself, and after a while, the eggs will become preserved eggs.

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 are pickled with alkali, salt, lime, etc., under the action of alkali, the egg protein is denatured and coagulated, into an elastic and transparent brown colloid, and some proteins and fats are decomposed and transformed to make it easier to digest and absorb. Preserved egg white is cool and delicious, delicious and not greasy, increases appetite, and is a good accompaniment to food and wine.

The pickling of preserved eggs is not complicated, especially the mud-free lead-free preserved eggs that have emerged in recent years, because they avoid many inconveniences such as peeling mud and washing the shell, they are more popular with people.

Preserved egg pickling method 1 (caustic soda method).

Preserved eggs are marinated with caustic soda (caustic soda, sodium hydroxide), without calcium mud adhesion, which can reduce the egg washing operation, and the concentration of the material liquid is easy to grasp, which is suitable for large-scale production.

1. Raw material formula: 10 kg of poultry eggs, 10 kg of water, 500-600 grams of caustic soda, 200 grams of black tea, 400 grams of salt.

2. Pickling method: heat and boil the black tea powder with 3 kg of water to make dark brown tea juice, and filter the tea leaves for later use. Put the caustic soda into the tank, add 7 kg of water and stir until completely dissolved, pour in tea juice and salt and stir well, put the eggs in, press them under the liquid surface, cover and seal, and marinate them in a 20 environment for about 13 days, take the eggs and peel the shells for inspection, if the egg whites are coagulated and transparent, take out the eggs, and then soak them in the mixture of 50% liquid and 50% cold boiled water for 10-15 days.

The concentration of the material solution can be increased or decreased according to the coagulation state of the protein.

Preserved egg pickling method 2 (alkali lime method).

1. Raw material formula: 10 kg of poultry eggs (150-180), 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.

2. Pickling method.

Preparation of raw materials. 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.

The material is boiled. 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 well, remove the ash slag, stones and other impurities at the bottom, and cool it for later use.

Pickled. Put the eggs into the cleaning tank until the edge of the tank is 15 cm, 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.

Manage. 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.

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

Wash and dry. After removing from the tank, wash the eggshells with cold boiled water or disinfectant water, drain and dry.

Coating film preservation. If the dried preserved eggs are to be sold for a long time, they 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.

How to marinate preserved eggs:

1. Materials. 50 eggs, 50 duck eggs, 150g salt, 400g lime powder, 100g soda ash, 1300g plant ash, 2000g water, 60g yellow mud

Second, the practice. 1.Find the oldest pot in the house and mix lime powder, soda ash, plant ash, water, yellow mud and salt in the above proportions.

2.Place the eggs and duck eggs in a bowl so that the mixture evenly coats the surface.

3.Place in the bran to coat the surface evenly.

4.Gently place the eggs and duck eggs in a jar and store. Generally, it matures after two months.

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.

A- Making preserved eggs is made by process.

Processing: Put the above ingredients (except loess) into the pot to make soup, remove the residue, cool and set aside. After selecting qualified fresh duck eggs, gently layer them horizontally in the tank, and fill them until they are eighty percent full, pin the egg noodles with sorghum stalks to prevent the duck eggs from floating after adding the soup stock.

Then slowly pour the cooled broth into the tank along the wall of the tank until the egg noodles are submerged, and finally cover and seal.

After about 40 days, it can be matured out of the tank. After leaving the tank, the preserved eggs are washed with cold boiled water, drained and dried, and the slurry prepared by the soaked eggs and loess is coated with it, rolled on the chaff, and placed in the tank for sealed storage.

The main chemical component of preserved eggs is another protein, which contains sulfur. Over time, the egg yolk will also break down into amino acids, and release what we usually call the smell of rotten eggs - hydrogen sulfide. The egg yolk itself contains many minerals, such as iron, copper, zinc, manganese, etc., with which hydrogen sulfide reacts to form sulfides.

Therefore, the blue-black color of the egg yolk produces these sulfides. Most of these sulfides are extremely insoluble in water, so they are not absorbed by the body.

Pour 8000 grams of water into the pot, put in an appropriate amount of pepper, fennel and black tea, boil for 5 minutes, add 300 grams of alkaline noodles, after melting, slowly put in 250 grams of quicklime, continue to boil for 10 minutes, add 50 grams of salt, add a little pine leaves or cypress branches and leaves from the fire, let cool to room temperature, and move into an enamel or ceramic container; Put 50 raw eggs (chicken and duck eggs), cover and leave for a week (a little longer when the temperature is low), take out and let it dry for a few days, and it can be condensed into a clear and transparent, delicious dish with pine flowers inside - mudless pine flower eggs.

The most primitive is used with plant ash, and now edible alkali is mostly used.

Ingredients: eggs or duck eggs.

Ingredients: salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc.).

Production steps: 1. Wash the duck eggs and set aside.

2. Put the soda ash and salt into a small porcelain jar, flush into the boiling water, and then add quicklime and firewood ash in batches after the two are fully dissolved.

3. Evenly coat the ash (add some rice husk or wheat bran appropriately) on the fresh eggs.

4. After about two months of storage, the preserved eggs are marinated.

5. Peel off the eggshell to be practical.

The process of making pickled eggs.

Ingredients: 50 duck eggs, 100 grams of black tea leaves, 350 grams of lime, 2 kilograms of furnace ash, 85 grams of alkali, 250 grams of salt.

Method: 1. Drain the duck eggs after washing. Put 1 kg of water into the black tea leaves and boil them in an aluminum pot for about 10 minutes, remove the black tea leaves and set aside; Lime is dissolved with an appropriate amount of water; Salt and alkali are ground into fine powder, and the ash at the bottom of the furnace is sifted.

2. Stir the black tea, lime, salt and ash at the bottom of the furnace evenly, if there is no viscosity, you can add some cold boiled water to make it a very thick mud ball, and then wrap the mud ball evenly on the surface of the duck egg, if there is chaff, you can roll some layers on it.

3. Put the duck eggs wrapped in mud in the jar, cover a board on the mouth of the altar, cover it with a layer of newspaper and then tie it tightly with a rope, and then seal the mouth of the altar with mud, be careful not to breathe and shake it, and it will become a preserved egg after a month and a half.

Tips: If you want to make pine eggs, you can take some pine branches, cypress branches, bamboo leaves, dried plum blossoms or dried chrysanthemums and burn them into ashes and mix them in the mud. The lime used should have been freshly melted at that time.