Ingredients of Yiyang preserved egg: duck egg 1000 soda ash 10 kg quicklime 25 kg black tea powder 5 kg alumina 450 g salt 4 kg dry loess 25 kg firewood ash 25 kg clear water 50 kg Yiyang preserved egg production method: 1. Selection of fresh eggs: Fresh duck eggs produced in Dongting Lake are used as raw materials, and they are tested one by one by means of lighting and tapping, which requires protein to be clear. Remove green eggs, shelled eggs, scattered yellow eggs, heat damaged eggs, moldy eggs, etc. 2. Mud making with ingredients: put black tea powder, salt, alkali and alumina into a clay pot, and inject hot water to make it bubble. Then add lime in batches, stir and add it evenly, and let it cool for later use. 3. Tanning and soaking: put the eggs into the jar horizontally, cover the egg net, then slowly pour in the cold liquid until the eggs are full, cover the jar and seal. The temperature of the feed liquid is 20 ~ 25℃. After soaking for 5 ~ 7 days, the protein becomes thinner, gradually solidifies after 10, and the temperature can be slightly lower after 15. Generally, after 25 ~ 30 days, salted eggs are obtained. 4. Mud-wrapped finished product: After the preserved egg matures, the eggshell becomes thin and brittle. In order to prevent damage and deterioration, it is necessary to wrap them with soil and chaff. Before smearing mud, wash the liquid off the eggs with cold water and dry them. Then mix the used feed liquid and loess into paste, wrap it on duck eggs, undulate in the chaff, and knead it into a ball by hand. After the mud is wrapped, the cylinder is sealed for 40-50 days in spring and 50-60 days in autumn. The eggs are checked one by one, and the ringing eggs, broken eggs and rotten eggs are removed, and then the cylinder is sealed for10-20 days.

Pine preserved eggs in Nanchong, Sichuan: Pine preserved eggs are a specialty of Nanchong. It adopts the traditional natural raw material formula, contains no lead and harmful substances, contains a variety of amino acids and sodium glutamate, and is weakly alkaline and nearly neutral. Nanchong preserved eggs are of high quality. Eggs are easy to shell, the protein is transparent and elastic, and the pine blossoms are obvious, just like pine and cypress bonsai, and the egg butter is watery with a little sugar heart. In recent years, it has created an egg with bright colors such as red, orange, yellow, green and cyan, adding new varieties to grand banquets and craft recipes at home and abroad. 1982, Nanchong Songhua preserved egg won the second place in the export food quality evaluation meeting of Chongqing Branch of the Commodity Inspection Bureau of the Ministry of Foreign Trade held in Luojiang, and won the first place in the food system quality evaluation meeting of Sichuan Province. 1984 this product is exported to Beijing, and is known as "the best preserved egg in Jialing". At present, products are exported to Southeast Asia and other major cities in China.

Preserved Songhua Egg in Yichun City, Jiangxi Province: Yichun preserved Songhua Egg has a history of 100 years. Since Guangxu period of Qing Dynasty, the production of soil knot has been improved, from manual operation to semi-mechanized production, and the scale is getting bigger and bigger. The varieties of colors have also developed from gray preserved eggs and preserved eggs to soaked preserved eggs and painted preserved eggs. Protein of Yichun Songhua preserved egg is crystal clear, and the pattern of Songhua is beautiful. The protein and yolk are distinct, and the yolk is condensed but not solid, but not flowing. The cross section of the egg roll can be seen from the inside out with five layers of concentric black red, bean green, dark gray, black gray and tea red, so it is also called five-color preserved eggs. Its quality is tender, delicious, fragrant, clean and delicious, which is unique and deeply welcomed by customers at home and abroad.

manufacture

How did the pine flowers on the pine eggs come from? It is actually produced by a chemical reaction: the main chemical component of protein is a kind of protein. When eggs are kept for a long time, some protein in protein will break down into amino acids. Do you know amino acids? Its chemical structure has a basic amino group -NH2 and an acidic carboxyl group -COOH, so it can react with acidic and alkaline substances. So people deliberately added some alkaline substances, such as lime, potassium carbonate, sodium carbonate and so on. Design and make preserved eggs in the mud. They will pass through the holes in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape to form beautiful pine flowers. Why is the yolk of preserved eggs bluish black? In fact, this is also caused by a chemical reaction: the main chemical component of preserved eggs is another kind of protein, which contains sulfur in protein. After a long time, the egg yolk will also decompose into amino acids, and release what we usually call rotten egg-flavored gas-hydrogen sulfide. Egg yolk itself contains many minerals, such as iron, copper, zinc and manganese. Hydrogen sulfide can react with these minerals to form sulfide. Therefore, the blue-black yolk is the source of these sulfides. Most of these sulfides are extremely insoluble in water, so they are not absorbed by the human body. In addition, because a large amount of protein in preserved egg yolk is decomposed into amino acids, the yolk of preserved egg tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat. Suggestion: Add some old vinegar when eating preserved eggs, which can sterilize, neutralize some alkalinity of preserved eggs and taste more delicious.