Preserved eggs, also known as preserved eggs and preserved eggs, are traditional Chinese egg products, which are not only deeply loved by domestic consumers, but also famous in the international market. First, the practice of Yiyang Songhua Egg is a famous specialty of Yiyang City, Hunan Province. Songhua preserved eggs are delicious, refreshing, with a long aftertaste and unique flavor. 1. raw materials: fresh eggs 1000 (the ingredients are appropriately increased or decreased when goose eggs and eggs are processed), soda ash 10 kg (edible soda ash noodles), 25.25 kg of quicklime, 5 kg of black tea powder, 4 kg of salt, 0.9 kg of yellow lead powder, 25 kg of plant ash, 25 kg of dried loess, and 25 kg of lime. 2. Egg selection: Through light inspection and knock inspection one by one, fresh eggs with firm and complete eggshells are selected for processing. 3. Soup preparation: put black tea, salt, soda ash and plumbum preparatium powder into a jar, pour hot boiling water, stir evenly, then pour quicklime in batches, stir while adding, remove lime residue and other sediments, and let it stand for 1 ~ 2 days, and then use it after the chemical reaction is complete. 4. Pickled eggs: clean and dry the selected fresh eggs, then put them in a jar or jar, cover them with bamboo sticks or an egg pressing net, slowly pour in the soup, and finally cover the jar mouth and seal it, and it will mature at 20℃ ~ 25℃ for 25 ~ 30 days. 5. Mud wrapping: After the preserved eggs are mature, they need to be wrapped in mud to prevent the eggshells from breaking and deteriorating. First, wash off the residual liquid on the eggs with cold water, mix the soup and loess evenly, and adjust its viscosity with plant ash. Spread a layer of mud evenly on the eggs, then roll a layer of rice husk or chaff, and then put it in a jar for sealing, and it will be mature and listed in about 1 month. Second, Shandong preserved egg method 1, ingredient standard (summer formula): duck egg 100, salt175g, black tea powder 75g, soda ash 350g, quicklime1500g, pine ash 75g, and yellow lead powder/kloc. After selecting qualified fresh duck eggs, place them horizontally and gently in the tank until they are 80% full. Separate 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 tank wall until the egg surface is submerged, and finally cover it and seal it. It will mature in about 40 days and be out of the can. After the preserved eggs are taken out of the jar, they are washed with cold boiled water, drained, coated with mud made of soaked egg liquid and loess, rolled with chaff, and sealed in the jar for preservation. Processing technology of preserved eggs without mud: preset 2kg of clean water in an iron pot, add appropriate amount of pepper, fennel and tea, cook for 5 minutes, add 300g of alkaline noodles, slowly add 250g of quicklime after deepening, continue to cook for 10 minute, add 50g of salt, add a little pine leaves and cypress branches when leaving the fire, cool to room temperature, pour into an urn or clay pot, and add 50 g of raw eggs. Cover and leave it for a week (a little longer when the temperature is low), then take it out and leave it for a few days, and it will condense into a clear and transparent preserved egg with loose spots inside. It is very important to prevent lead poisoning when making preserved eggs. Making lead-free preserved eggs: Formula: 100 eggs; 250g of soda ash, 675g of quicklime, 0/00g of salt/kloc-0, 960g of plant ash, 0/00g of tea/kloc-0, and a little spice. In addition, prepare chaff or sawdust to stick to the surface of ingredients. (The above formula can be reduced by half or in proportion) Material selection criteria: the eggshell is required to be clean, with white or pink frost outside the shell and no peculiar smell; Soda requires that the content of sodium carbonate should not be less than 90%; The content of calcium oxide in quicklime should not be less than 75%, and the content of sodium chloride in salt should not be less than 90%. Plant ash requires that the content of potassium carbonate and sodium carbonate should not be less than 75%, and tea should be in powder form. Operation: accurately weigh all kinds of raw materials according to the formula standard and spread them out separately. Then boil the tea for five to eight minutes, and melt the quicklime with the boiled tea. After ash removal, put it into soda ash and mix well. Finally, add salt and plant ash, stir into paste, and use. It should be used in combination to avoid reducing the efficacy. When operating, the operator should wear latex gloves, take a small piece of mud about 30 to 40 grams with a spoon and put it on the left-hand valley or sawdust. Take an egg, gently turn the egg with both hands and roll it, so that the shell of the egg is evenly covered with 3 mm thick mud. Then let it stand for about ten minutes, put it in a container, cover it and seal it. Under the condition of 20-25℃, it can mature in seven to eight days and can be stored for six months without deterioration.