Preserved eggs, also known as preserved eggs, preserved eggs, etc., are my country’s traditional flavored egg products. They are not only loved by domestic consumers, but also enjoy a high reputation in the international market.

1. Beijing preserved eggs

Ingredients: 800 duck eggs, weighing about 60 kilograms, 50 kilograms of water, 3.3 kilograms of soda ash (sodium carbonate), 14 kilograms of quicklime, and 150 kilograms of yellow red powder. grams, 2 kilograms of table salt, 1 kilogram of black tea powder, and 250 grams of cypress branches.

Stewing ingredients: Place the prepared salt, black tea powder, and cypress branches in a pot according to the recipe requirements, add water and bring to a boil (or use 50 kg of boiling water to add these ingredients), and slowly pour in while hot Place quicklime, yellow dandelion powder, soda ash and other auxiliary materials in the tank in advance, and stir continuously with a wooden stick. After all the excipients are dissolved, the liquid is ready, and then cooled for later use.

Assembling eggs and filling soup: Place the selected fresh duck eggs into a clean vat. Lay a layer of bedding on the bottom of the tank in advance, such as wheat straw, etc. to prevent the lower duck eggs from directly colliding with the bottom of the tank and being damaged. When loading the jar, gently press the layers and lay it flat until it is 15 cm away from the mouth of the jar. The jar is full. Use bamboo grates to pin the egg noodles to prevent the duck eggs from floating after filling the soup. Before filling the soup, mix the liquid ingredients evenly, slowly pour the required amount into the tank along the wall of the tank until all the duck eggs are submerged, cover the tank lid, and let it sit indoors. The appropriate temperature of the liquid when filling the soup is 22 to 25°C.

Infusion: During the brewing period, the indoor temperature must be controlled, generally between 20 and 24°C. During the first two weeks after filling the soup, the egg vat must not be moved to avoid affecting the solidification of the eggs. After installing the tank, the first quality inspection should be carried out after 6 to 7 days in summer and 9 to 11 days in winter. The sampled eggs were examined under light and found to be basically black and covered with skin, indicating that they were normal. If everything turns black, it means the liquid is too thick and needs to be diluted with cold tea. The second inspection can be carried out about 20 days after the tank is removed.

Taking out of the vat and washing eggs: The maturity period of Beijing preserved eggs is about 35 to 45 days. The sign of maturity is that the egg is thrown into the air and feels trembling and elastic when dropped in the hand; the content is dark red when viewed through light; the egg white is dark green, does not stick to the shell, and is well solidified; the yolk is greenish-brown, and the center is dark green. It is light yellow in color and has a caramel-like core. When the above standards are reached, it should be taken out of the cylinder immediately to avoid aging. After the preserved eggs come out of the vat, they should be cleaned promptly, drained and dried. When washing eggs, use cold boiled water or the supernatant of the remaining ingredients. Avoid using raw water.

Packing in mud, rolling bran, storage and transportation: The preserved eggs after leaving the vat must be inspected and graded, and a small amount can be directly supplied to the market. Preserved eggs for export or storage must be wrapped in mud and rolled in bran. The preparation of the mud depends on the maturity of the preserved eggs. Generally, 60-70% yellow mud clay is added to 30-40% preserved egg soup, and then mixed with warm water to make a paste. When wrapping the mud, wrap them one by one with mud, and then roll them back and forth on rice bran or chaff to make them evenly adhere to the mud. The wrapped preserved eggs are put into a box or tank, sealed tightly, and ready for storage and transportation. The storage period is generally 3 to 4 months.

2. Hunan preserved eggs

Ingredients: 1,000 duck eggs, 1.1 kg of soda ash, 3.8 kg of quicklime, 400 g of black tea powder, 12.5 kg of mulberry firewood ash, 1.6 kg of salt, 20.6 kg of water Kilogram, 600 grams of yellow mud.

Processing process: Pour soda ash, salt, black tea powder, and water into a pot and boil, then pour into a jar with yellow mud in advance, stir evenly, and cool until use. Dip the selected duck eggs in the cooled slurry so that they are evenly covered with the slurry. Then place the eggs in a container filled with quicklime and mulberry ash mixture powder and roll them so that the eggs are evenly covered with powder. Then the cylinder is sealed and placed in the warehouse for storage. It usually takes about 2 months to mature and come out of the cylinder.

3. Shandong Songhua Egg

Ingredients standard (summer recipe): 100 duck eggs, 175g salt, 75g black tea powder, 350g soda ash, 1500g quicklime, 75g pine branch ash grams, 12.5 grams of Huangdan powder, 5 kilograms of water, and appropriate amount of loess.

Processing process: Put the above ingredients (except loess) into a pot and boil it to make soup, remove the residue, and cool it for later use.

After selecting qualified fresh duck eggs, gently layer them horizontally in the jar, fill it until it is 80% full, and pin the egg noodles with sorghum stalks to prevent the duck eggs from floating after adding soup. Then slowly pour the cooled soup into the tank along the wall of the tank until the egg noodles are submerged, and finally seal it with a lid. After about 40 days, it will be mature and come out of the tank. After coming out of the vat, wash the preserved eggs with cold boiled water, drain and dry them, coat them with a mud made from the egg-soaked liquid and loess, roll them with rice bran, and store them in a sealed vat.

4. Instant Preserved Chicken Eggs

Ingredients: 1,000 eggs, 10 kilograms of quicklime, 3.5 kilograms of soda ash, 350 grams of salt, 250 grams of anise, 250 grams of pepper, 1 cypress branch Take 50 grams of MSG, 50 grams of black tea powder, appropriate amounts of rice bran and plant ash.

Processing process: First put the peppercorns, anise, and cypress branches in a pot, add 5 kg of water and cook for half an hour, then add salt and black tea powder and cook for 5 minutes, then add MSG and stir, scoop out and filter. Take the juice, wait for the juice to cool down slightly, add quicklime and soda ash, stir thoroughly to dissolve completely. Finally, add 8 to 10 pieces of plant ash with your hands and stir into a paste. Dip the selected fresh eggs in the paste to make them full of paste, then roll in the chaff and seal it in the cylinder. If the egg cylinder is placed at a room temperature of 30°C, it will take only 7 days to mature and come out of the cylinder. After being dried out of the vat, it can be sold or packed into boxes (cylinders) for storage.

5. Lead-free preserved eggs

In my country’s traditional preserved egg processing formula, lead oxide (yellow red powder) is added, because lead is a toxic heavy metal element. Some countries have imposed bans on sales, which has affected my country's export sales of preserved eggs. To this end, the relevant scientific research departments have studied substitute substances for lead oxide, among which EDTA and FWD have better results. When using EDTA (ethylenediaminetetraacetic acid), the other auxiliary material formulas and processing techniques remain unchanged, as long as the lead oxide is eliminated and then replaced with EDTA. Generally, when processing 1,000 duck eggs, the dosage is 0.12 to 0.13 kg. FWD is a substance synthesized from trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg of FWD in 75 kg of cold boiled water and soak 1500 duck eggs. The formula and processing method of other auxiliary materials are the same as when using lead oxide. .

6. Product features and quality inspection:

The finished egg shell is easy to peel off and does not stick to each other, the egg white is a translucent brown solid, the surface of the egg white has a pine branch-like pattern, and the egg yolk It is dark green and solidified, and some have sugar centers. The egg pieces are very colorful after being cut into pieces. The food is cool and refreshing, fragrant but not greasy, and tastes delicious.

The quality inspection and grading of preserved eggs is the last important process for manufacturers and should be carried out in accordance with relevant national regulations. When consumers purchase goods, they also need to make selections. The commonly used methods for quality inspection of preserved eggs are: one look, two weighs, three shakes, and four photos.

First inspection: Check whether the packaging material is moldy, whether the eggshell is complete, and whether the shell color is normal (blue cylinder color is preferred).

Second weighing: Put the egg in your hand, gently throw it up, and throw it several times. If it feels elastic and vibrating, and it is heavier, it is a good egg, otherwise it is a poor quality egg.

Three shakes: Hold both ends of the egg with your thumb and middle finger, shake it up, down, left and right by your ear, and listen for any sound of water or impact. If no sound is heard, the egg is good.

Four photos: Use light to see through. If most of the egg is black or dark brown, and a small part is yellow or light red, it is a high-quality egg. If most of them are yellowish-brown and transparent, they are immature preserved eggs.