Easy way to pickle salted duck eggs?

Materials

5 duck eggs, take 3 grams of pepper, 6 grams of cinnamon, 3 grams of fennel, ginger, about 75 grams of refined salt, and 2000 milliliters of water.

Practice

Method 1?

Five-spice salted duck eggs pickling: 50 duck eggs, take 30 grams of pepper, 60 grams of cinnamon, 35 grams of fennel, ginger, refined salt about 750 grams of water boiled for 20 minutes with an equal amount of water, water and salt?

The amount of water and salt should be saturated according to the number of duck eggs. Cool and pour into the altar (to just submerge the fresh eggs as appropriate), the cleaned duck eggs one by one soak, and then add the appropriate amount of yellow wine and ?

White wine (50 duck eggs 100 grams of wine, add wine can be more oil.). This method is simple and quick, duck egg flavor is strong, yolk out of oil?

More, slightly salty and delicious.

Method 2?

White wine dip pickled eggs: per 5 pounds of duck eggs with 60 degrees of white wine 1 catty, 1 catty of refined salt preparation. With a small bowl of wine, a small plate of salt, dip pickled duck eggs in white wine first?

Soak dipped, then rolled on the refined salt, into the container (porcelain altar, glass jar, plastic preservation box, etc.), no containers on the use of plastic bags, 6-8 per bag, and then airtight, placed in a dry, ?

Cool and ventilated place, about 30 days that is. Glass bottles, plastic preservation box, preservation bag to be placed in a cardboard box, or then set of black plastic bags to avoid light.

The production of salted eggs is extremely common, all over the country are produced, especially in Jiangsu Province, Gaoyou salted eggs are the most famous, large and has a fresh, fine, tender, loose, sand, oil six characteristics. Salted eggs processed with double-yolked eggs, color Lemei, flavor unique. Therefore, in addition to supplying the domestic big cities, Gaoyou salted eggs are also exported to Hong Kong, Macao and Southeast Asian countries, and are famous both at home and abroad.

Salted eggs, as a result of a period of curing, its nutrients will have significant changes, protein content is significantly reduced by 14.7 grams per 100 grams of fresh eggs, down to 10.4 grams; fat content is significantly increased by 11.6 grams per 100 grams of fresh eggs, up to 13.1 grams; carbohydrates content is more significant changes by 1.6 grams per 100 grams of fresh eggs, up to 10.7 grams; minerals are better preserved, and the flavor of salted eggs is also very good, and is also sold far away from Hong Kong, Macau and Southeast Asian countries. grams; mineral preservation is better, the calcium content is also greatly increased, from fresh eggs per 100 grams of 55 milligrams, up to 512 milligrams.

Salted eggs are mainly salted with salt. Fresh eggs pickled, eggs outside the salt material mud or salt in aqueous solution of salt, through the eggshell, shell membrane, yolk membrane penetration into the egg, the egg within the water is also constantly seeping out. Egg pickling maturity, the concentration of salt ingredients contained in the egg liquid, and the salt concentration in the material mud or salt water solution is basically similar. The hypertonic salt causes the water in the cell body to be stripped out, thus inhibiting bacterial life activities. At the same time, salt reduces the activity of proteases within the egg and the ability of bacteria to produce proteases, thus slowing down the rate of spoilage and deterioration of the egg. The penetration of salt and the exudation of water change the original traits and flavor of the egg.

The amount of salt used in pickling salted eggs varies by region and custom. The use of high concentrations of salt solution, osmotic pressure, water loss, taste too salty and taste is not fresh; with less than 7% of the salt is poor corrosion resistance, at the same time, the impregnation time is prolonged, delayed maturity, nutritional value is reduced. In short, too much salt, hindering the flavor of the finished product, too little can not achieve the purpose of preservation. If the weight of the egg, the amount of salt is generally about 10%, can be adjusted according to local custom.