working methods
1. Wash and dry the eggs.
2. Pour the white wine into a small bowl and the salt into a small bowl.
3. Stir the eggs in white wine.
4. Roll it up with salt and coat it evenly.
5. Wrap it in plastic wrap.
6. Put it in a sealed container.
Precautions:
Pickling principle
1. Salted eggs are mainly salted. When fresh eggs are salted, the salt paste or salt solution outside the eggs seeps into the eggs through the eggshell, shell membrane and yolk membrane, and the water in the eggs is constantly oozing out. When the eggs are ripe, the salt concentration in the egg liquid is basically similar to that in the mud or salt solution. Hypertonic salt makes the water in the cell body escape, thus inhibiting the life activities of bacteria. At the same time, salt can reduce the activity of protease in eggs and the ability of bacteria to produce protease, thus slowing down the spoilage of eggs. The infiltration of salt and the exudation of water changed the original characteristics and flavor of eggs.
The amount of salt used for salted eggs varies with regions and customs. When using high concentration salt solution, it has high osmotic pressure, fast dehydration, too salty taste and not fresh taste; When the salt content is less than 7%, the corrosion resistance is poor. At the same time, the soaking time is prolonged, the maturity is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation. If the amount of salt used is generally around 10% of the weight of eggs, it can be appropriately adjusted according to local customs.
2. Changes in the curing process With the extension of curing time, the salt content in protein increased obviously, but the salt content in egg yolk did not increase much; The water content of egg yolk decreased obviously, but that of protein did not. The viscosity of egg white gradually becomes thinner, showing a watery substance, while the concentration of egg yolk increases and thickens, showing a solidified state; The change of pH value in protein is not obvious; The oil content in egg yolk rose rapidly, especially after curing 10, and then rose slowly. The oil content of egg yolk is of great significance to the flavor formation of salted eggs. Due to the loss of water, the weight of salted eggs decreased slightly during curing.