Preserved eggs, also known as preserved eggs, preserved eggs, gray-wrapped eggs, wrapped eggs, etc., are a traditional Chinese egg product. The main raw material is duck eggs, which have a fresh, smooth and refreshing taste, slightly salty, and unique color, aroma and flavor. Preserved eggs are not only loved by domestic consumers, but also enjoy a high reputation in the international market.

After special processing, the preserved eggs will become dark and shiny, with white patterns on them. When you smell them, a special aroma will come out. They are one of the favorite delicacies of the people. .

Extended information:

Classification of preserved eggs

1. Lead-free preserved eggs

In our country’s traditional preserved egg processing formula, Lead oxide (yellow lead powder) has been removed. Because lead is a toxic heavy metal element, some countries have imposed bans on its sales, which has affected my country’s export sales of preserved eggs. To this end, the relevant scientific research departments have studied substitute substances for lead oxide, among which EDTA and FWD have better results.

When using EDTA (ethylenediaminetetraacetic acid), the formula and processing technology of other excipients remain unchanged. Just remove the lead oxide and replace it with EDTA. Generally, when processing 1,000 duck eggs, the dosage is 0.12 to 0.13 kg.

FWD is a substance synthesized from trace elements magnesium and manganese. Its usage is to dissolve 0.5 kilograms of FWD in 75 kilograms of cold boiled water and soak 1,500 duck eggs. Other auxiliary material formulas and processing methods, All are the same as when using lead oxide.

2. Colorful preserved eggs

The main raw materials are fresh duck eggs, white lime, secondary tea, salt, noodle alkali, yellow red powder, plant ash, loess, and rice husk.

Equipment tanks, basins, etc. Preparation method: Weigh 25 grams of tea, 100 grams of salt, 165 grams of flour alkali, 400 grams of white lime, 10 grams of yellow red powder, 300 grams of plant ash, 1500 grams of loess, and 2500 grams of rice husk. First, pour 1500 grams of hot water into a large vat, put the tea leaves, salt, noodle base, and yellow red powder into the vat and mix well. Then put the sifted white lime, loess, and plant ash into the vat, and stir evenly. Material mud.

Purchase 35 fresh and unbroken duck eggs, put on rubber gloves, wrap them one by one with the prepared mud, wrap them evenly, put them in a tank, seal them tightly with plastic film, and keep them at room temperature 15 ℃ Under the conditions of ~30 ℃, the finished product can be stored for 30 to 40 days. The process flow includes weighing → ingredients → covering → storage → finished product.