Preserved eggs have a long history, and you can also feel the charm of these special foods during the production process. Preserved eggs are very distinctive snacks in Henan. Preserved eggs are mainly made of preserved eggs. Pickled vegetables are the main cooking method and there are five flavors.

Preserved eggs produced in Queshan County, Henan Province have a unique style, which not only maintains the color, aroma and taste of traditional preserved eggs, but also has a unique five flavors and a short maturity period, so it is called fast preserved eggs. First, the soaking method:

Raw material formula:

(150 fresh duck eggs) 5kg of alkaline noodles,100g of Guinan,100g of fennel,15kg of lime,100g of hawthorn,100g of clove and 0.75kg of loess. Plant ash 0.75kg, Alpinia officinarum100g, Chen Dan100g, cypress 250g, clear water 78kg, Amomum villosum 50g and star anise 0.5kg.

Production method:

Putting the alkali noodles, salt, lime, loess and Huang Dan into a pot, boiling other raw materials in a pot, annealing after all the raw materials are mixed, transferring the boiled feed water into the alkali noodles and lime pot, uniformly stirring, filtering and cooling the soaked eggs. The soaking time is about 5-6 days. It takes 7- 10 days in cold weather, which is about 30 days faster than the maturity of preserved eggs.

Waste utilization:

The first batch can be used four times. During the second production, 2kg of alkali and 1 kg of salt were added to the water supply used for the first time. The method is as above. The brewing time is11-12 days. For the third use, add 2.5 kg of alkaline noodles and 65,438+0 kg of salt to the water supply for the second use. The soaking time is 16- 17 days. When making for the fourth time, the residue used for the third time is added with the same amount of surface alkali and salt as the third time, and the soaking time is 18-20 days.

Second, the original package method (grey package method):

Formula of raw materials (fresh eggs 1000):

3.5-4kg of alkaline flour, 0.5kg of plant ash, 50g of Guinan, 0/0kg of lime/kloc, 50g of clove, 50g of hawthorn, 2kg of salt, 50g of cardamom, 50g of galangal, 2kg of tea, 50g of cinnamon, 0.5kg of star anise, 50g of long pepper and tea.

Production method:

All the raw materials except lime are boiled in a pot, and the juice is taken out after boiling, and then lime is slowly added and stirred into a paste. If the paste is thin, it can be adjusted by adding plant ash to adapt to the roller coating of fresh duck eggs.

Roll the qualified fresh duck eggs in the cooled paste, then take them out, put them in rice husk or sawdust, dry them, put them in a jar, seal them for 6-7 days, and then open the jar for inspection.