manufacturing method
1, salt mud coating method, that is, salt water and loess are mixed into slurry and evenly coated on eggs to make salted duck eggs.
Preparation of salt mud (calculated by 150 eggs): 0.6 kg to 0.75 kg of salt, 0.65 kg to 0.75 kg of dry loess and 0.4 kg to 0.45 kg of cold boiled water.
Processing: Dissolve salt in cold boiled water, add dry loess and stir into paste. Take 3 to 5 eggs at a time and put them in the salt mud, so that the eggshells are all covered with the salt mud, and then put them in the jar. When they are basically full, pour the remaining salt mud on the egg noodles and cover the seal. The time required for salted duck eggs to mature is about 35 days in spring and autumn, 20 days in summer and 55 days in winter. After salted duck eggs are cooked, they should be taken out, washed and cooked.
2, salt water soaking method, is to soak salted duck eggs with salt water. When processing, the concentration of salt water is 20% (80% boiled water, 20% salt). Wash and soak raw eggs in salt water, and press the top eggs with bamboo basketry or other things to prevent the top eggs from floating out of water. Cover the jar and seal it for about 30 days, and the salted duck eggs can be cooked. Salted duck eggs processed by salt water soaking method should not be stored for a long time, otherwise black spots will easily appear on the eggshell.
3, pickled spiced salted duck eggs, spiced salted duck eggs are processed with fresh duck eggs and seasonings. Pickling method: firstly, remove the scattered yellow eggs and cracked eggs that are difficult to process in fresh duck eggs, and then wash and drain the fresh duck eggs. Generally, it is 100 fresh duck eggs 120g cinnamon, 70g fennel, 50g Chili powder, 750g salt and 3000g water; Boil 1 hour, let it cool, discard the residue, and then make 50 grams of spiced granules into mud that is not thick or thin. When curing, take 3-5 fresh duck eggs with your left hand and put them in the mud, and put the eggs stained with mud in the small jar with your right hand. After filling, seal it with a lid to prevent air leakage. Spiced salted duck eggs can mature in 25-30 days in summer, 40-50 days in spring and autumn, and the taste is the best in 70-80 days.
4. Soak in wine and salt, which is a convenient way to process salted duck eggs. Prepare two bowls with half bowls of white wine and salt respectively. Wash and dry the fresh duck eggs, first roll them with wine (so that the duck eggs are fragrant), and then roll them with salt, so that the duck eggs are covered with wine and salt. Then put the duck eggs in a plastic bag, tie the bag mouth tightly to isolate the air, put an extra plastic bag and tie the bag mouth tightly. You can eat it in about two weeks. It's too salty for a long time. After cooking, soak in boiling water for a while to reduce the salty taste. The advantage of this method is that no special containers or spices are needed.