1, Beijing preserved egg
Materials: 800 duck eggs, weighing about 60kg, water 50kg, soda ash (sodium carbonate) 3.3kg, quicklime 14kg, plumbum preparatium powder 150g, salt 2kg, black tea powder 1kg and cypress branch 250g.
Boiling: put the prepared salt, black tea powder and cypress branches into the pot according to the formula requirements, add water to boil (or pour 50 kilograms of boiling water into these auxiliary materials), slowly pour them into a jar with auxiliary materials such as quicklime, yellow lead powder and soda ash in advance while they are hot, and stir them constantly with a wooden stick. After all the auxiliary materials are dissolved, they become feed liquid and are cooled for later use.
Pouring eggs and soup: put the fresh duck eggs in a clean jar. Spread a layer of bedding grass, such as wheat straw, at the bottom of the tank in advance to prevent the duck eggs below from directly colliding with the bottom of the tank and being damaged. When loading the cylinder, gently lay it flat according to the level, and put it at a distance of 15 cm from the cylinder mouth, and the cylinder is full. Don't touch the egg noodles with bamboo grates to prevent the duck eggs from floating after pouring soup. Before filling the soup, mix the feed liquid evenly, slowly pour it into the tank along the tank wall according to the required amount until all the duck eggs are submerged, cover the cylinder head and let it stand indoors. The suitable temperature of soup filling liquid is 22 ~ 25℃.
Brewing: During brewing, the indoor temperature should be well controlled, generally between 20℃ and 24℃. Do not move the egg jar for the first two weeks after filling the soup, so as not to affect the solidification of the eggs. After the gas cylinders are loaded, the first quality inspection shall be conducted 6 ~ 7 days in summer and 9 ~ 1 1 day in winter. After illumination, the sampled eggs were found to be basically black with skin, indicating that they were normal. If it is all black, it means that the feed liquid is too strong and needs to be diluted with herbal tea. The second inspection can be carried out about 20 days after lowering the cylinder.
Wash eggs out of the jar: the maturity of preserved eggs in Beijing is about 35 ~ 45 days. The sign of maturity is that eggs are shaken and elastic when thrown into the air; The content of light perspective is tea red; Peeling inspection showed that the protein was dark green, non-sticky, well solidified, the yolk was green-brown, the center was pale yellow, and there was a maltose-like core. When reaching the above standards, you should leave the hospital immediately to avoid aging. After the preserved eggs are taken out of the jar, they should be cleaned in time and drained. Wash eggs with cold boiled water or residual supernatant, and avoid using raw water.
Mud coating, bran rolling, storage and transportation: preserved eggs should be inspected and graded after they are taken out of the can, and a small part can be directly supplied to the market. Preserved eggs for export or storage should be wrapped in mud and rolled up. The production of mud depends on the maturity of preserved eggs. Generally, 60% ~ 70% yellow mud is added with 30% ~ 40% preserved egg soup, and it is made into mud paste with warm water. When wrapping mud, first wrap the mud one by one, and then roll it back and forth on the rice bran or chaff to make it stick to the mud evenly. The packaged preserved eggs are put into boxes or drums, sealed and sealed, and then stored and transported. The storage period is generally 3 ~ 4 months.