1, raw material formula: egg10kg (150-180), water 1kg, quicklime1kg and soda ash 600g, edible.

350g of salt, black tea powder100g, and 30g of copper sulfate.

2. Production method

(1) raw material preparation. Eggs should be fresh, light without black spots, shaking without noise; Quicklime requires a large amount of gas when it meets water.

Foaming, then disintegrating and loosening into white powder; Soda is the alkaline surface for steaming steamed bread; The salt can be large grain salt or fine grain salt.

(2) Boil the feed liquid. Boil black tea powder with water to make tea juice, then slowly pour in baking soda, salt, copper sulfate and

In a container of quicklime, stir evenly, remove impurities such as ash and stones at the bottom, and cool for later use.

(3) curing. Put the eggs in the cleaning tank until the edge of the tank is 15cm, and put bamboo strips and wooden strips to prevent the eggs from getting stuck in the pickling process.

Floating. Stir the feed liquid into the tank, submerge the egg surface, and then seal it with plastic sheets.

(4) management. Don't move the eggs at will after they are put into the jar, and it is not advisable to turn them over. The ambient temperature should be kept at about 20℃. Marinate for 7 days

Then take three eggs and look at the light. If it is dark and opaque, you can open the small head of the egg and have a look. If protein is solidified and transparent, it means

Normal ripening, such as protein rot, indicates that the feed liquid is too alkaline, and appropriate amount of cold boiled water can be added to dilute the feed liquid, such as protein softening.

No molding, indicating that the feed liquid is weak in alkalinity, and alkali can be added or the curing time can be extended.

5] Out of the cylinder. After curing for 20 days, you can peel the shell and check. If the surface is smooth and the egg is brown, it means it has been cured. that is

Can be discharged from the cylinder.

[6] Wash and dry. After the eggshell is taken out of the can, it is washed with cold boiled water or disinfectant and drained.

Once coated for storage. If dried preserved eggs are to be sold for a long time, they can be melted by heating with edible wax. Soak preserved eggs in wax solution.

Soak for a while, take out and dry. Can be packaged and sold.

Method 2 for making preserved eggs (caustic soda method)

Preserved eggs made with caustic soda (caustic soda, sodium hydroxide) have no calcium mud adhesion, which can reduce the egg washing operation and make the feed liquid easy to concentrate.

Master, suitable for mass production.

1. Raw material formula: egg 10kg, water 10kg, caustic soda 500-600g, black tea powder 200g and salt 400g.

2. Production method: add 3kg of water to black tea powder and boil it to make tea soup, and filter out the tea leaves for later use. Put in caustic soda

Add 7 kilograms of water into the jar and stir until it is completely dissolved. Pour in tea juice and salt and stir well. Add eggs and press them under the liquid surface.

Cover and seal and marinate at 20℃ for about 13 days. Bring the eggs here and peel them for inspection. If the protein is solidified and transparent, take them out.

Then soak that mixture of 50% feed liquid and 50% cold boile water 10- 15 days. The concentration of feed liquid can be determined according to protein condensation.

The status will increase or decrease as needed.

Method of making salted eggs 1 (salt water soaking method)

1. Raw material formula: 4 kg of salt, 0/0 kg of water, 0/00 g of liquor/kloc-0, and 300 eggs.

2. Production method: boil water, add salt to dissolve, then cool, add white wine and stir evenly. Birds to be selected

Put the eggs in a clean container, pour salt water into the egg noodles, and marinate for 10- 15 days.

Method 2 for making salted eggs (dry salting method)

1, raw material formula: eggs, white wine, refined salt.

2. Production method: pour the white wine into a bowl, soak the eggs in the white wine, take them out, drain the remaining wine, and roll them into fine salt.

First put it into an airtight plastic bag, tie the bag mouth tightly, put it in the shade for 7- 10 days, untie the bag mouth and put it for 2-3 days.

, you can mature.