Yiyang Songhua eggs raw material formula: duck eggs 1000 soda ash 10 kg quicklime 25 kg ground black tea 5 kg alumina 450 grams of salt 4 kg dry loess 25 kg firewood 25 kg fresh water 50 kg yiyang Songhua eggs production method: 1. Selected fresh eggs: Dongting Lake produced fresh duck eggs as raw materials, one by one through the light test and knocking test, the requirements of the protein is thick and clarified, no spots and plaques, the yolk is located in the center without dark shadows. The egg white should be thick and clear, without spots and plaques, and the yolk should be located in the center without dark shadows. Weeding eggs, hitching eggs, scattered yolks, heat injury eggs, moldy eggs, etc. are eliminated.　2. Ingredients for making mud: put ground black tea, salt, alkali and aluminum oxide into a clay jar and fill it with hot water to make it soak. Then put lime in batches, stirring and adding until uniform, cool and ready to use.　3, installed in the cylinder immersion: the eggs horizontally into the cylinder, the top cover the egg net cover, and then the cold liquid slowly into the cold material, until the egg diffuse, cover the mouth of the cylinder, the liquid temperature of 20 ~ 25 ℃ is appropriate. Immersion 5 to 7 days later, the protein cross thinning was watery, about 10 days gradually solidified, 15 days after the temperature can be slightly lower. Generally after 25 to 30 days of salty eggs.　4. Packs the mud finished product: After the pine flower egg matures, the eggshell becomes thin and becomes brittle, in order to prevent the broken and the deterioration, needs to coats the mud packs the chaff. In the mud before using cold water to wash off the egg on the material liquid, dry. Then will have used the material liquid and the yellow soil mixes into the paste shape, wraps in the duck egg, in the grain shell fluctuation, with the hand slightly rubs into a ball. Packed mud into the tank after sealing, the spring by 40 ~ 50 days, 50 ~ 60 days in the fall, and check one by one, picking out loud eggs, broken eggs, rotten head eggs, and then sealed 10 to 60 days. Rotten eggs, and then sealed 10 to 20 days into.

Nanchong, Sichuan Songhua eggs: Songhua eggs for Nanchong specialties. The Department of traditional natural raw materials formulated without lead, no harmful substances, and contains a variety of amino acids and sodium glutamate, was a weak base near neutral. The quality of Nanchong Songhua eggs is excellent. Eggs are easy to take from the shell, egg white is transparent, elastic, pine flowers are obvious, like a pine bonsai, yolk oil sobbing, slightly sugary heart. In recent years, and create a kind of between the egg layer with obvious red, orange, yellow, green, green and other colorful "colorful pine eggs", for the grand banquets at home and abroad and craft recipes to add new varieties. 1982, in the Ministry of Foreign Trade Commodity Inspection Bureau of Chongqing Branch and the foreign trade system in Luojiang held in the export of food quality assessment, Nanchong pine eggs won the second place in the overall score. In 1982, at the export food quality evaluation meeting held by Chongqing Branch of the Ministry of Foreign Trade and the foreign trade system in Luojiang, Nanchong Songhua Eggs won the second place in the total score, and won the first place in the quality evaluation meeting of the food system in Sichuan Province. 1984, the product was exported to the capital city, and it was known as "Jialing Scholar Eggs". At present, the product is exported to Southeast Asia and other places and the country's major cities.

Yichun City, Jiangxi Province, Songhua eggs: Yichun Songhua eggs have a history of more than 100 years. From the Qing Dynasty Guangxu years on the soil knot production, after the improvement, from the original manual operation, to the present semi-mechanized production, the scale is getting bigger and bigger, color varieties are also from the gray eggs, pine flower eggs to the development of blistering pine flower eggs, paint eggs.　Yichun loose flower eggs, egg white crystal transparent, pine flower pattern is wonderful, egg white, yolk level, yolk coagulation and not solid, poly and not flow, egg roll cut surface from the inside to the outside of the concentric concentric wheel visible black and red, soybean green, dark grey, black and grey, red five layers of different shades of color, so it is also known as the five-color loose flower eggs. Its quality is tender, flavorful and aromatic, clean and delicious, unique, popular with customers at home and abroad.

Making

How do the pine flowers on the eggs come about? It is actually produced through a chemical reaction: the main chemical component of egg white is a protein. As the egg sits for a long time, some of the protein in the egg white breaks down into amino acids. Did you know that amino acids? Their chemical structure has a basic amino group, NH2, and an acidic carboxyl group, COOH, so they can react with both acids and bases. That's why people add some alkaline substances, such as lime, potassium carbonate, sodium carbonate, etc., into the mud when they design the eggs. They will pass through the pores on the eggshell and combine with amino acids to produce amino acid salts. These amino acid salts are not soluble in egg white, so they crystallize in a certain geometric shape, forming a beautiful pine flower.　Why is the yolk of a devilled egg greenish-black in color? This is actually the result of a chemical reaction: the main chemical component of the egg is another protein, which contains sulfur. Over time, the yolk breaks down into amino acids and gives off hydrogen sulfide, the gas we usually call rotten egg odor. The yolk itself contains many minerals, such as iron, copper, zinc, manganese, etc. Hydrogen sulfide can react with these minerals to produce sulfide. So the yolk is greenish-black is the production of these sulfides. Most of these sulfides are extremely difficult to dissolve in water, so they are not absorbed by the body.　In addition, because of the yolk of the pineapple egg has a lot of protein decomposition into amino acids, so the yolk of the pineapple egg tastes much fresher than the yolk of an ordinary egg. Although they are rich in nutrients and have a delicious flavor, they are too alkaline and should not be eaten.　Suggestions: When eating puffed eggs, add some vinegar, vinegar can sterilize, and can neutralize part of the alkaline of the puffed eggs, and eat more flavorful.