500g duck eggs, quicklime 120g, 30g edible alcohol, 30g soda ash, 20g salt, 3g mashed garlic, 4g black tea powder, zinc acetate 10g and 550g water. ?
The method of making spiced eggs:
1. feed liquid preparation.
Boil the mixed liquid in a pot with slow fire until it reaches 65℃ ~ 72℃, and then remove the fire to reduce the temperature of the mixed liquid to 40℃. ?
2. soak the eggs in the tank.
Immerse the jar with a crock, put the selected duck eggs into the jar with the egg surface at a distance of 10 cm from the jar mouth, slowly pour the soaking solution at 40℃ into the jar until the liquid surface is 8cm higher than the egg surface, put several bamboo strips on the liquid surface to hold down the floating duck eggs, and seal the jar mouth with thick plastic sheets. ?
3. Post-soaking management.
The temperature required for the maturity of preserved eggs should be 27℃ ~ 32℃. Duck eggs should not be moved or turned over at will after soaking in the tank.
When the duck eggs are soaked for seven or eight days, take out 1 duck egg, and shine it in the sun or light bulb first. If the eggs are dark and opaque, you can knock on the small head of the eggs for observation. If the protein is completely solidified, the elasticity is good, and the transparency of protein colloid is good, it means that the soaked egg is mature and should be taken out of the tank immediately; If the protein is rotten, it means that the alkali is too strong, so it should be taken out of the tank immediately and soaked in another tank filled with 5% balsamic vinegar for about 30 h; If the protein colloid is not soft and solid, it means that the alkalinity is weak, and it should be soaked for about 2 days. ?
4. Crystallization from the cylinder.
After the preserved eggs are taken out of the tank, dry the feed liquid on the eggshell, put them into the basin in turn, add clean water to cover the egg surface, and then evenly sprinkle alum powder into the water. Every 100 duck eggs are soaked in alum solution for about 6 hours, and then the crystal preserved eggs are obtained. ?
5. Preservation treatment.
A proper amount of food-grade paraffin wax is put into electric rice to be heated and melted, and then it is thinly coated on preserved eggs with a small brush dipped in wax water to achieve the purpose of preservation.
References:
Spiced egg-Dazhong health network