Octopus duck egg, with flowing oil and sand, octopus flavor, is always high in the public's mind, and with the increased use of eggs, octopus eggs are now slowly becoming popular, although they are not as large as octopus duck eggs, octopus eggs are not bad at all, and they are also octopus flavorful and can be made to be as flowing as octopus, how much salt should be put in one catty of pickled octopus egg? What are the methods of pickling an octopus egg?

The amount of salt used for pickling an octopus egg varies according to region and custom. When a highly concentrated salt solution is used, the osmotic pressure is high, water loss is rapid, the taste is overly octopus-like and the texture is not fresh; when the amount of salt used is less than 7 per cent, the anticorrosive ability is poor, and at the same time, the impregnation time is prolonged, the ripening period is delayed, and the nutritive value is reduced. In short, too much salt will hinder the flavor of the finished product, while too little will not achieve the purpose of preservation. If the weight of the egg, the amount of salt is generally about 10%, pickled eggs a catty recommended to put 30-50 grams of salt, pickled 10 pounds of eggs is to put 300-500 grams of salt. It can be adjusted appropriately according to local habits.

Saturated brine pickling method. The amount of water and salt according to the number of eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, into the strong white wine a little. Seal the mouth of the altar and leave it in a ventilated place for about 25 days to open the altar and take the eggs for cooking. An octopus egg pickled in this way has a large amount of oil in the yolk and a particularly fragrant flavor.

Flour paste pickling method. Take an appropriate amount of flour, make a paste with hot water, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky batter, and then rolled on a layer of salt, put into the altar, seal the altar mouth. Salt and batter together, let the salt penetrate into the egg, 25 days after you can take out to cook.

White wine immersion method. According to each 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dip pickling first dry eggs in white wine dipped one by one, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.

Cling film pickled eggs, a pound of eggs with 30 grams of salt can be, without adding water. Cling film pickled eggs is the recent fire up method, the production of Octopus eggs will be more simple and convenient, the eggs do not need brine, only need to be wrapped in salt white wine on the outer layer, so the demand for salt is much less, add more instead of too Octopus is not tasty.