Are sugar hearted pine eggs good? How to harden the heart of Songhua egg candy

Songhua eggs, also known as preserved eggs, are a kind of raw food created in China and have a long history of production. Songhua eggs are simple to eat, delicious, unique in flavor and rich in nutrition, and are loved by consumers at home and abroad, and are very promising foods. Although the processing methods of the two are different, the main excipients used are the same, and they all require a certain amount of lime, soda ash, salt, black tea and water.

The difference is that a small amount of lead is added to the production of soft-hearted pine-flowered eggs, while hard-hearted pine-flowered eggs are not added, but more plant ash is often added.

How to distinguish between hard-hearted and sugar-hearted pine-flowered eggs? In addition to the processing method and the difference in the hardness of the yolk, there are also the following differences:

1) Appearance: The soft-hearted egg wrap mud is loose, light in color, and easy to peel off; The hard heart and egg paste are compact, uniform and dark, and not easy to peel off.

2) Taste: Preserved eggs do not have a spicy flavor and are fragrant; The hard-hearted eggs are slightly spicy and slightly salty.

3) Ingredients: Low alkalinity of soft-boiled egg eggs, total alkalinity 8, salt content 1%, lead; The alkalinity of the hard heart egg is high, the total alkalinity is 15, and the salt content does not contain lead.

Songhua eggs mainly go through four stages of pickling and maturation: clearing, solidification, color change, and maturity.

The formation principle of Songhua egg is that the alkaline substance wrapped outside the eggshell slowly penetrates into the egg white over time, so as to denature the protein, and the protein gradually decomposes to produce a large number of small molecule peptides and free amino acids, which first becomes "water-like protein", which is called "clearing" water-like protein "under alkaline conditions, and slowly solidifies into gel protein. The pine flowers inside the pine flower egg are produced in the late maturation stage of the egg, and it is formed from the product of the hydrolysis of proteins under alkaline conditions. The number of "pine flowers" indicates the advantages and disadvantages of pine flower eggs.

Eggs with more "pine flowers" have more protein converted into amino acids, the fishy smell is reduced, the umami taste is improved, and it is also easy to digest and absorb. After the maturation stage, the egg white is dark green or colored layer, and the center is the heart, at this time, the alkali content in the egg is just right. When the concentration of lye in the egg is too low, there will be no "pine flower".

In the processing of Songhua eggs, if the alkali enters the egg too much, it will cause the coagulated egg white to turn into liquid again, commonly known as "alkali injury". The alkali injury makes the eggs clear for the second time, and the result will be inferior eggs or waste eggs such as water-preserved eggs and ringing eggs. To prevent alkaline damage, lead oxide is usually used to control the penetration of alkali into the egg.

However, lead is toxic to the human body, so other substances can be used to replace the harmful lead oxide in production. Of course, other methods of controlling the amount of alkali can also be used. At present, the process of adding lead oxide in the production process of Songhua eggs has been gradually replaced by the lead-free process without adding lead oxide.

Therefore, when choosing pine eggs in daily life, try to choose hard-hearted pine eggs with more pine flowers.

The finished Songhua egg, the eggshell is easy to peel and not sticky, the egg white is translucent brown solid, the egg piece is colorful after cutting, the food is cool and delicious, fragrant but not greasy, and the taste is delicious.

Put the eggs in a sealed container and leave them at room temperature without cold coating. It can also be frozen in the refrigerator to harden the sugar core.

Songhua egg candy may be soft because it was not fired well when it was fired, so it was soft when eaten. It is also possible that the weather is relatively hot and is not stored in a cool place.

Songhua eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market.

It can be frozen in the refrigerator and can be hardened.

1. Preserved eggs, also known as Songhua eggs, changed eggs, etc., are egg processed foods invented by the Han people in China, which is a unique food in China, with a special flavor and can promote appetite. According to the "Compendium of Medical Forestry", it can "diarrhea lung heat, sober up alcohol, remove intestinal fire, and cure diarrhea." It can be dispersed and collected", and it is commonly used for sore throat, pharyngeal therapy, hoarseness, and constipation.

2. Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixingju Diet Recipe" said: "Preserved eggs, spicy, astringent, sweet, salty, can diarrhea, sober up, go to large intestine fire, cure diarrhea, can disperse and collect."

Traditional Chinese medicine believes that preserved eggs are cold and can treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is edible for all: it is best for those who are hot; Children, people with insufficient spleen and yang, dysentery under cold and dampness, cardiovascular disease, liver and kidney diseases should eat less.

Heat in the microwave for 1-2 minutes before changing the knife. The tenderness is caused by the short marinating time, not fresh and delicious, but the result of the laziness of the vendors to shorten the production cycle.

After a long time, it will become hard, but the soft-boiled preserved eggs are the freshest and most delicious time, and don't believe the refrigerator on top - the preserved eggs can't be refrigerated, otherwise the taste is very bad.

It can be frozen in the refrigerator and can be hardened.

There is a lot of difference between the two things.

"Soft-boiled eggs" refer to boiled eggs that are not cooked through the yolk and are liquid. Unlike hard-boiled eggs, the flowing yolk of soft-boiled eggs has a unique aesthetic and a slightly sweet taste.

The main raw materials of Songhua eggs are fresh duck eggs, white lime, tea, salt, soda, yellow powder, plant ash, loess, and rice husk. Equipment, utensils, cylinders, basins, etc. The production method weighs 25 grams of tea, 100 grams of salt, 165 grams of flour alkali, 400 grams of white lime, 10 grams of yellow powder, 300 grams of plant ash, 1500 grams of loess, and 2500 grams of rice husk.

First, pour 1500 grams of hot water into the vat, put the tea, salt, flour alkali and yellow dan powder into the water tank and mix well, and then put the sieved white lime, loess, and plant ash into the vat, and stir evenly into the sludge. Buy 35 fresh duck eggs without breaks, wear rubber gloves, wrap the mud one by one with the prepared mud, put it in the tank after wrapping evenly, seal it tightly with plastic film, and store it for 30 40 days at room temperature 15 30 days for the finished product. Process flow: weighing, batching, covering, storage, finished product.