Sponge eggs, also known as skin eggs, changed eggs, etc., is China's traditional flavor of egg products, not only for the majority of domestic consumers love, in the international market also enjoys a reputation.
1, Beijing leather eggs
Standard ingredients: 800 duck eggs, weighing about 60 kilograms, 50 kilograms of water, soda ash (sodium carbonate) 3.3 kilograms, 14 kilograms of quicklime, 150 grams of powdered huangdan, 2 kilograms of salt, 1 kilograms of black tea, cypress branches 250 grams.
Boiling material: according to the recipe will be prepared salt, black tea, cypress branches in a pot, add water to boil (or 50 kilograms of boiling water into these auxiliary materials), while hot, slowly poured into the pre-placed quicklime, huangdan powder, soda ash and other auxiliary materials in the cylinder, with a wooden stick constantly stirring. When all the auxiliary materials dissolved, that is, into the material liquid, cooled and ready to use.
Eggs and soup: rows of selected fresh duck eggs, into a clean tank. Beforehand in the bottom of the tank to lay a layer of straw, such as wheat straw, so as to avoid the lower layer of duck eggs directly with the bottom of the tank and breakage. Cylinder should be gently according to the level of flat, put to 15 centimeters from the mouth of the cylinder is full of cylinder, with bamboo castor don't hold the egg surface, so as to avoid floating duck eggs after soup. Before the soup, to mix the liquid material, according to the required amount of Xu Xu poured into the cylinder along the wall, until the duck eggs all submerged until, cover the lid of the cylinder, static placed indoors. The temperature of the liquid is 22～25℃.
Soaking: in the soaking period to control the indoor temperature, generally required between 20 ~ 24 ℃, in the soup after the first two weeks, not to move the egg tank, so as not to affect the solidification of the egg. After loading the tank, after 6 to 7 days in summer and 9 to 11 days in winter, the first quality check should be carried out. Take a sample of eggs with light perspective, found that the basic like black sticker skin, indicating normal. If all of them are black, it means that the liquid is too thick and must be diluted with cold tea. The second check can be carried out about 20 days after the tank.
Out of the tank, washing eggs: Beijing eggs maturity period of about 35 to 45 days. The sign of maturity is that the egg is thrown up in the air and falls into the hand with a trembling sensation and elasticity; the contents are tea-red when viewed through the light; when the shell is peeled and examined, the egg white is dark green, does not stick to the shell, coagulation is good, and the yolk is greenish-brown with a yellowish center and a caramel-like core. Reach the above standards, should be immediately out of the tank to avoid aging. Loose eggs out of the tank, should be timely cleaning, and drained to dry. Egg washing should be cold boiled water or the supernatant of the residue, avoid using raw water.
Packing mud, rolling chaff, storage and transportation: after the jar of eggs should be tested and graded, a small part of the market can be supplied directly. Export or storage of eggs, to be wrapped in mud and rolling chaff. Mud preparation depends on the maturity of the eggs. Generally 60% to 70% of the yellow mud clay plus 30% to 40% of the soaked eggs of the material soup, with warm water into a paste. Packing mud should be wrapped one by one with mud, then put on the rice bran or grain shells rolling back and forth, so that it is uniformly adhered to the packet of mud. Packed eggs into the box or tank, cover tightly, can be stored and transported. Storage period is generally 3 ~ 4 months.
2, Hunan eggs
Standard ingredients: 1000 duck eggs, soda ash 1.1 kg, lime 3.8 kg, 400 grams of black tea, mulberry firewood ash 12.5 kg, salt 1.6 kg, 20.6 kg of water, 600 grams of yellow mud.
Processing: Soda ash, salt, black tea, water poured into the pot to boil, and then poured into the pre-placed yellow mud in the tank, stirred well, cooled for use. Selected duck eggs are placed in the cooled slurry and dipped so that they stick evenly to the mud. Immediately put the egg in a container containing lime and mulberry wood ash mixture of powder rolling, so that the egg evenly covered with powder. Then sealed in the tank, placed in the warehouse storage, generally after 2 months or so can be mature out of the tank.
3, Shandong Songhua eggs
Standard ingredients (summer formula): 100 duck eggs, salt 175 grams, 75 grams of black tea, 350 grams of soda ash, 1500 grams of quicklime, 75 grams of pine ash, 12.5 grams of powdered rhododendron, 5 kilograms of water, an appropriate amount of yellow earth.
Processing: the above ingredients (except loess) together into the pot boiled into soup, fish out the residue, cooling standby. After the selection of qualified fresh duck eggs, gently layered horizontally in the tank, loaded to eighty percent full with sorghum stalks will be the egg surface don't hold, to prevent the addition of soup after the duck eggs floating. Then the cooling material soup along the wall of the cylinder slowly poured into the cylinder, until submerged egg surface, and finally sealed with a lid. After about 40 days, the eggs can be matured out of the tank. Out of the cylinder, the eggs with cold water to wash, drain and dry, package coated with soaked eggs of the material liquid and soil modulation of mud, rolled on the chaff, placed in the cylinder sealed storage.
4, quick chicken eggs
Standard ingredients: 1000 eggs, 10 kg of quicklime, 3.5 kg of soda ash, 350 grams of salt, 250 grams of fennel, 250 grams of peppercorns, pine branches 1, 50 grams of monosodium glutamate, 50 grams of black tea, grain chaff, grass and wood ash in appropriate quantities.
Processing: first pepper, fennel, pine branches in a pot, add 5 kg of water and cook for half an hour, then add salt, black tea and cook for 5 minutes, then add monosodium glutamate stirring, scooped out and filtered to extract the juice, to be a little cooled down after the juice to join the quicklime and soda ash, stirring thoroughly, so that it is completely dissolved. Finally, add 8 to 10 handfuls of grass ash and stir into a paste. Selected fresh eggs, dip in the paste, so that it sticks to the slurry, and then rolled on the grain chaff, sealed in a jar. If the egg tank at 30 ℃ room temperature, only 7 days to mature out of the tank. Out of the cylinder after drying, can be sold or box (cylinder) storage.
5, lead-free eggs
In China's traditional egg processing formulas, are added to the lead oxide (cinnabar powder), because lead is a toxic heavy metal elements, some countries have made a ban on the sale of provisions, which affects the export of eggs in China's sales outlets. For this reason, the relevant scientific research departments have studied the substitution of lead oxide, of which EDTA and FWD are more effective. The use of EDTA (ethylenediaminetetraacetic acid), other auxiliary formula and processing technology remains unchanged, as long as the removal of lead oxide, followed by EDTA can be replaced. General processing of 1000 duck eggs, the amount of 0.12 ~ 0.13 kg. FWD is to trace elements of magnesium, manganese synthesis of a substance, the use of 0.5 kg of FWD dissolved in 75 kg of cold water, soaked 1500 duck eggs, other auxiliary formulations and processing methods, are the same as the use of lead oxide.
6, product characteristics and quality inspection:
The finished product is a fluffy egg, the eggshell is easy to peel and not sticky, the egg white is translucent brown solidified, the surface of the egg white has pine twig pattern, the yolk is dark green solidified, and some of them have a candy heart. After cutting the egg pieces, the color is rotten. It is cool and refreshing to eat, fragrant but not greasy, with a delicious flavor.
Sponge eggs quality inspection and grading is the last important process of manufacturers, should be carried out in accordance with relevant state regulations. Consumers should also be selected when buying goods. Songhua egg quality inspection method is commonly used: a view, two weighing, three shaking, four light.
A view: watch the package with or without mold, whether the eggshell is intact, whether the shell color is normal (to the green cylinder color is good).
Second weighing: put the egg in the hand, gently thrown upward, even thrown a few times, if you feel a sense of elasticity and tremor, and heavier for the good eggs, and vice versa for the poor quality eggs.
Three shaking: with the thumb and middle finger pinch both ends of the egg, in the ear up and down, left and right shaking, listen to the sound of water or crash, if you can not hear the sound of a good egg.
The four photos: with the light perspective, if most of the eggs are black or dark brown, a small part of the yellow or light red for quality eggs. If most of the yellow-brown transparent body, it is immature pine eggs.