2. batching process: firstly, pour clear water into the pot, add tea leaves, flour alkali and salt, boil the water for ten minutes, and then pour it into a pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime slag and cool it for later use.
Third, the operation process: put fresh eggs in a pot or basin filled with lime paste, take them out and roll them on chaff or sawdust after they are evenly stained with ash, and then put them in a jar for sealing. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. After the expiration, samples shall be taken for identification at any time. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. For example, egg yolk and egg white are still thin, which means that they have not changed and need to continue to change for one or two days. If the yolk has solidified and the egg is green and thin, it means that the jar is late, has aged and turned into soup.
Four, dry: after the egg becomes, it should be taken out of the can and cooled immediately. There are two ways: one is drying and the other is drying. If the eggs are tender, it's best to air dry (no sunshine). In this way, the lime residue on the surface dries slowly, and it can continue to work to make the eggs fit. If the eggs have become suitable in the tank, use the method of sun exposure (not in the sun in summer) to quickly dry the lime residue on the surface. But the preservation time of dried products is not as long as that of freeze-dried products.