Salt egg processing methods 1, salt mud coating method, is to use salt water plus loess stirred into mud, evenly coated in the egg processing production of salt eggs.

Salt mud preparation (150 eggs): salt 0.6 kg to 0.75 kg, 0.65 kg to 0.75 kg of dry loess, 0.4 kg to 0.45 kg of cold water.

Processing: pour salt into cold water to dissolve, add dry loess and stir into glue. Each time to take 3 to 5 eggs into the salt mud, so that the eggshell all sticky salt mud into the tank, basically full of the remaining salt mud poured on the surface of the egg, sealed with a lid. It takes about 35 days to mature in spring and fall, 20 days in summer and 55 days in winter. Salt eggs after maturity to eat, the first egg out of the wash, cooked can be eaten.

2, brine immersion method, is to use brine immersion salted eggs. Processing brine concentration formulated into 20% (80% boiling water, salt 20%), take the raw material eggs washed into the brine soaking, the top layer of eggs to be used in bamboo fences or other things pressed, in order to prevent the top layer of eggs floating, exposed to the water. Cylinder with a cover on the storage for about 30 days, salt eggs can be mature. Salt water immersion method of processing salted eggs should not be stored for a long time, otherwise the eggshell is prone to black spots.