The general operation of the production process is like this: first of all, the bottom of a large empty cylinder (or iron barrel) to spread a layer of fine lime, then in the lime above a layer of clean straw, in the straw above the fresh duck eggs layer by layer upward, spread to ninety percent of the full, with a gabion cover, and with a wooden stick pressure (to prevent the addition of liquid duck eggs float out of the surface of the liquid material). Eggs under the tank, will be placed in advance in a pot of boiling soda ash, salt, tea, yellow powder, pine branches and water mixture to stir, so that the concentration of uniformity and then slowly from the edge of the tank into the tank, until the fresh duck eggs are all flooded by the liquid material until. After all this is done, there is still technical management.
The main technical management work is to observe diligently, more checks, especially in the temperature change is relatively large when more checks must be found, found problems, timely treatment. Fresh eggs under the tank filling about 30 days, if the material liquid normal can be out of the tank. Out of the tank, generally after soaking eggs more than three times the liquid material foot, plus three to four percent of the yellow clay, modulation into a certain viscosity of the material mud, the eggs one by one with the material mud package. In order to prevent the eggs from sticking to each other after wrapping the mud, the mud should be placed on the eggs immediately after rolling back and forth on the husk, the husk will be uniformly adhered to the mud. In this way, a flavorful and delicious eggs will be made.
In the production, there are some operations worth noting. Such as quicklime and soda ash dosage to be flexible, duck egg quality is good when used less, duck egg quality is poor when used more; Huangdan powder must be crushed through a sieve, the finer the better; irrigation liquid should not be poured to avoid breaking the fresh eggs and waste of liquid; liquid temperature should vary with the different seasons, season 15 ℃, summer 20 ℃ to 30 ℃, winter to higher than 26 ℃ is good; fresh eggs in the cylinder, the air temperature in the 25 ℃ ~ 30 ℃, after 5 to 6 days, the temperature is lower than the temperature of the egg, the temperature is lower than the temperature of the egg. 30 ℃, after 5 to 6 days to check once, the temperature in 15 ℃ to 25 ℃, after 7 to 10 days to check once, these operations if there are errors, it is difficult to produce fresh and flavorful eggs to the United States.
With this method of production out of the skin eggs, egg white crystal, visible inside the yolk. The flavor is delicious and the aftertaste is excellent. Perhaps because of this, it is one of our country's specialty foods
Promote green food, introduce several lead-free processing methods:
1, lead-free egg production
Materials: 40 duck eggs, quicklime 360kg, 140g of soda ash, 160g of salt, 20g of black tea, 10g of ferrous chloride.
0.5kg of water and 20g of black tea boiled and 20g of black tea boiled and filtered, the filtrate in a container; lime, soda ash, salt, ferrous chloride and 1.9kg of water to join the filtrate, stirring appropriately, to be completely after the role of filtration, filtration, filtrate standby; the selection of qualified fresh eggs gently put into the filtrate impregnated with eggs on the surface of the egg with a cover or a heavy weight, so as not to expose the eggs to the surface of the liquid, marinated for about two weeks will be taken out and air-dried at room temperature after storage for two weeks, it will be able to After two weeks of storage at room temperature, it can be matured into a good flavor of the eggs.
2, egg skin egg production
Materials: egg 5kg, soda ash 150g, lime 200g, 500g of grass ash, 300g of salt, 500g of loess, 150g of black tea leaves, 1200g of water.
Tea leaves will be boiled into tea water, poured into the pot of lime, soda ash, salt, and so the temperature drops to below 30 ℃, add the loess and stir well. Soil stirring, and finally into the grass ash into a suitable consistency of the material mud to be used; the selection of qualified fresh eggs into the material mud with a wire spoon turned, so that the eggs adhere to about 3 mm thick material mud, into the rice bran or sawdust on the rolling, sticky layer of chaff one by one into the tank to seal; in the environment of 25 ℃ in 15 ~ 20 days to ripen. Before opening the tank is best to test 2 to 4 days in advance, such as maturity out of dry storage.
3, mud-free pine egg production
Add 2kg of water in the pot, add 10g of fennel, 20g of pepper, 100g of black tea, boil for 5 minutes and remove, add 300g of edible soda ash, to be completely dissolved, add a little pine leaves or cypress leaves, made of soaking liquid.
In the porcelain container yards into 50 washed duck eggs or eggs, the cooled soaking liquid poured into the egg container, be sure to completely submerge the egg, if the liquid is not enough, you can add some cool boiled water. Then seal the container for 10 to 14 days. Take it out and let it dry for 4 to 5 days. It will be made into a mud-free loose flower skin eggs.
4, salted egg pickling
Salt mud coating method: per 100 eggs with salt 0.75kg, pepper 10g, a little black tea, add water 10.5kg boiling and cooling, take 1kg of loess into a thick paste, less water can be added to the water, the cleaned eggs with the adjusted loess on the package, and then rolled on the grass ...... >>
Question 2: How to process leather eggs with eggs_? , leather egg powder preparation method
1, raw material selection. Preparation of leather egg powder only 3 kinds of raw materials, all over the world. ① Lime. It is appropriate to choose a large, light, no impurities, add water to produce strong bubbles and quickly turn into ash ash block best; ② soda ash. Can be directly in the market to buy less porous, dense texture, the structure of the strict stone soda, can also be prepared; ③ salt. Common cooking salt.
2, preparation method. According to the size of the production scale, the lime, soda ash, salt according to the ratio of 3:3:1 were weighed, fully mixed, according to each 250 grams into a small bag, sealed with a heat sealing machine is a finished product (no heat sealing machine can also be used to burn hot candles small hacksaw blade teeth sealing bag). Each sachet can be processed to make 50 eggs.
Second, the skin egg immersion processing method
Consumers buy back the skin egg powder, each bag of water (60 grams of water per egg) flushed and stirred, slowly poured into the shelves of the fresh egg altar jar and other containers, submerged in all of the eggs can be. There is no need to move and turn the eggs in the middle. Generally only soak 7-10 days to maturity, one by one, remove, wipe clean soaking liquid, white eggshells such as fresh eggs, plastic bags or altar tank to save, eat as you go, very convenient. In the egg prosperous price low season, you can also build a few small mud tank at home (size to each tank each dip
soak processing 1000-2000 eggs appropriate), self-matched egg powder batch processing eggs wholesale, better benefits.
Question 3: Why can't the eggs do na traditional method of production of eggs to duck eggs, but eggs and duck eggs, compared to eggs, eggshells are thinner, thickness is not uniform, the thickness of the capillary holes are also different, so the eggs to do with the eggs of the eggs of the quality of the larger differences in the stability of the degree of stability is also not enough. And because the processing of leather eggs with lime and soda ash and other raw materials, egg white coagulation of acidity and alkalinity (pH) of the range is too narrow, a little careless, protein will be hydrated, so the technical requirements are higher.
So to use eggs as raw materials to make eggs, the first thing to do is to start from the selection of eggs, selected complete without cracks and the appropriate size of the egg, and then use the light to check the size of the stomata, and then from the impregnation time, ambient temperature, humidity, packaging to control the finished product of the acidity and alkalinity.
The shell of the egg can be peeled off completely, unlike the duck egg shell which is easy to crack, and the egg white part is crystal clear like amber, with a smooth texture, unlike the duck egg shell which is soft and mushy.
Question 4: How is the skin egg made The original skin egg is how to make? One said that according to legend, during the Ming Dynasty Tichang, Jiangsu Wujiang County, a small teahouse, the owner will do business, so the business is booming. As a result of the manpower is small, the owner of the store in the entertainment guests, the hand will be brewed tea poured in the ashes of the stove, but also coincidentally, the owner of the store also has a few ducks, love in the ashes of the pile of eggs, the owner to pick up the eggs, it is inevitable that there is a missing. Once, the owner of the store in the removal of ash tea slag, found a lot of duck eggs, he thought he could not eat. Who knows peeled open a look, inside the dark and shiny, there are white patterns on top, smell, a special flavor comes to the nose; taste, smooth and refreshing. This is the original eggs. Later, after people continue to explore and improve, the production process of eggs is perfected. The other said that the pine flower eggs originated in tianjin. Folk word of mouth: about two hundred years ago, a rich family in a rural area of Tianjin, the son of his mother to build a coffin, placed in the empty house in preparation for the future, a long time, the mother is still alive, and then ordered the family will be lime, grass ash sprinkled into the coffin in order to prevent moisture, and the lid will be left with a large gap to ventilate the bucket. After the incident, he forgot about it. The following year, the mother died, move the coffin into the coffin, see the coffin in the ash there are more than a hundred eggs. Filial son was furious, take out and throw dry ground, the shell rupture and has become dark brown transparent crystals, because of the confusion. A good person dare to taste, taste delicious, onlookers also thought strange, then scrambled to taste, as it is. There are insights, and then follow the example of the fresh eggs into the lime, wood ash, but also. As a result, the neighbors followed suit and called it "color-changing eggs". For a long time, this original process spread around Jiangsu and Zhejiang, repeatedly improved, perfected the process, color-changing eggs as a new food, by the good business people in Jiangsu and Zhejiang pushed into the market. Therefore, today's "loose flower eggs", began in Tianjin, Jiangsu and Zhejiang said.
Question 5: Can eggs be made into eggs? Yes, you can.
Ingredients: eggs, water, boiling water, salt, grass ash or sawdust. Accessories: lime powder
1, wash the eggs, dry
2, mix the salt and grass ash with cooled boiling water, the salt must be more. You can mix only a little bit at a time in proportion to the use of the mix again
3, the eggs in the mix of mud turned, until completely wrapped, a thin layer of thin speculation can be
4, will be wrapped up with a container of eggs, placed in a cool place
Note: in the mixing of the mud when the addition of lime powder, you can shorten the time, but the taste is almost a taste of lime flavor
Question 6: What is the skin egg made ah? What is made of the pickled egg? The pickled egg is a unique Chinese processed egg product and an alkaline food. Pickled eggs required materials are salt, tea and alkaline substances (such as: lime, grass ash, sodium carbonate, sodium hydroxide, etc.). The special flavor of pickled eggs is due to the decomposition of sulfur-containing amino acids by strong alkaline agents to produce hydrogen sulfide and ammonia, which, together with the smell of the ingredients in the pickling solution, creates a unique flavor. The color of the eggs is due to the fact that the protein is reddish-brown or blackish-brown in the egg white and dark green or reddish in the yolk under the action of strong alkali. How does the pine flower on the egg come about? In fact, it is produced by a chemical reaction: the main chemical component of egg white is a protein. When poultry eggs are left for a long time, some of the protein in the egg white will break down into amino acids. His chemical structure has an alkaline amino group-NH2 and an acidic carboxyl group-COOH, so it can interact with both acidic and alkaline substances. So people in the manufacture of loose eggs design, deliberately in the mud to add some alkaline substances. Such as lime, potassium carbonate, sodium carbonate and so on. They will pass through the fine pores on the eggshell and combine with amino acids to produce amino acid salts. These amino acid salts are not soluble in egg white, so they crystallize out in a certain geometric shape, and a beautiful pine flower is formed. Why is the yolk of a devilled egg greenish-black in color? This is actually caused by a chemical reaction: the main chemical component of the skin egg is another protein, which contains sulfur. After a long time, the yolk will also decompose into amino acids, and release what we usually call rotten egg odor gas - hydrogen sulfide. The yolk itself contains many minerals, such as iron, copper, zinc, manganese, hydrogen sulfide can react with these minerals to generate sulfide. So the yolk is greenish-black is the production of these sulfides. Most of these sulfides are extremely difficult to dissolve in water, so they are not absorbed by the body. In addition, because of the yolk of the egg has a lot of protein decomposition into amino acids, so the yolk of the egg tastes much fresher than the yolk of an ordinary egg. Although the loose eggs are rich in nutrients and delicious in flavor, they are too alkaline, so it is not advisable to eat them more often. Suggestions: when eating puffed eggs, add some vinegar, vinegar can sterilize, and can neutralize part of the alkaline of the puffed eggs, and eat more flavorful.
Question seven: how to do eggs into loose eggs, there is no simple and fast quality of the earth method Lime silt plus grain bran mix evenly wrapped the whole egg can be
Question eight: how to make a loose flower eggs ah? The process of processing fresh eggs into fluffy eggs, in essence, is a complex chemical reaction process. Although there are a variety of formulas for processing fluffy eggs, different processes, but the main raw materials generally include: quicklime (CaO), soda ash (Na2CO3), grass ash (the main component of K2CO3), salt, tea and so on. Combined with the actual situation of the students, now only two pine eggs as an example of how to state how to process in the laboratory and the chemical principles:
l. Ash formula
The table of the pine eggs tastes very delicious, but he is wearing an ugly "coat", do not underestimate it, it is the key to the production of pine eggs. The key to the production of pine flower eggs, this is the gray material. The recipe for gray material is: lime 50g, soda ash 3g, grass ash 1g, salt 2g, 20g of water, tea trace.
2. Ash modulation
In accordance with the requirements of the ash formula, the required ash material will be placed in the container (a large beaker can be), water modulation. Quicklime first reaction with water to generate slaked lime, and then slaked lime and soda ash and grass charcoal, respectively, the main component of potassium carbonate decomposition reaction occurs, resulting in sodium hydroxide and potassium hydroxide. The chemical equation of the reaction is expressed as follows:
CaO + H2O = Ca (OH) 2
Ca (OH) 2 + Na2CO3 = CaCO3 ↓ + 2NaOH
Ca (OH) 2 + K2CO3 = CaCO3 ↓ + 2KOH
In order to make the hair of the material in the material to fully react, the preparation of a good 24 hours After 24 hours to use.
3. Egg processing
Fresh eggs in the modulation of good gray material rolling a few times, so that the surface of the eggshell evenly coated with a layer of gray powder, remove, and then to the rice bran or sawdust rolling a few times, so that the gray material on top of the adhesion of a layer of rice bran or sawdust. Squeeze it gently with your hand to make it firm and put it into the container prepared beforehand. The second fresh egg is also treated in this way, seal the container and place it at an ambient temperature of 18 to 24 degrees Celsius for 10 days before it is ready to be eaten.
During these 10 days of change, the inside of the egg is not as calm as a pool of deep water. Ash in the strong alkali (NaOH, KOH) through the eggshell into the egg white and yolk, and the role of the protein, resulting in protein decomposition, coagulation and release a small amount of hydrogen sulfide (H2S) gas. At the same time, the penetration of alkali and protein decomposition of amino acids further neutralization reaction occurs, the resulting salt crystals deposited in the gel peptide egg white, there are white "pine flowers" (which is also the reason for the name of the pine eggs). Hydrogen sulfide gas, on the other hand, interacts with the minerals in the egg whites and yolks to produce various sulfides, and the color of the egg whites and yolks changes, with the whites showing a special dark brown color and the yolks a dark green color. Salt can make the eggs shrink away from the shell and increase the flavor. The tannins and aromatic oils in tea can color the coagulated proteins and add flavor to the eggs.
And why the eggs put half a month or even a few months will not be bad? One is because there is salt in it, salt has a preservative effect; one is that the alkaline substance kills the fresh eggs in the bacteria that may cause protein corruption.
10 days later. When you sit at the table and savor the delicious fluffy eggs, your heart will be overflowing with joy and you'll be thinking about when to make more. But the next time you're ready to make a big batch, don't forget to change the ash recipe proportionally.
Question 9: Is the skin egg made of eggs or duck eggs,? Pickled eggs are a unique Chinese processed egg product and an alkaline food. Pickled eggs require materials such as salt, tea and alkaline substances (such as: lime, wood ash, sodium carbonate, sodium hydroxide, etc.). The special flavor of pickled eggs is due to the decomposition of sulfur-containing amino acids after the strong alkaline action to produce hydrogen sulfide and ammonia, which, together with the smell of the ingredients in the pickling solution, creates a unique flavor. The color of the eggs is due to the fact that the protein is affected by the strong alkali, the white part will be reddish-brown or blackish-brown, while the yolk will be dark green or reddish-red. Sometimes the yolk is yellow, which means that the egg may not be fresh, so it is best not to eat it!
Nutritional value of leather eggs
The nutritional composition of leather eggs is quite similar to that of ordinary eggs, and the process of pickling has gone through a strong alkali effect, so that the protein and lipid decomposition, it becomes easier to digest and absorb, and cholesterol has become less. Moreover, iron is used in the curing process, so the iron content is also higher. However, the vitamin B complex and essential amino acids are destroyed.
Traditionally, heavy metals such as lead or copper are often added to the dipping solution during the pickling process to solidify the protein. According to Taiwan's Department of Health, the lead content of leather eggs should not exceed 2ppm, and the copper content should not exceed 8ppm, and the agricultural unit has also counseled the industry to produce good leather eggs, so that the lead content should not exceed 0.3ppm, and the copper content should not exceed 5ppm, so that the qualified manufacturers of the dipping solution do not add heavy metals, or the content is very small.
The characteristic of pine flower eggs is that the white part of the egg white has white needle-like crystals, which some people think is particularly nutritious. This is because the process of adding iron phosphate. Therefore, compared with the general skin eggs, only the iron content is higher, the other nutrients are not different.
Currently on the market, there are duck eggs or egg eggs, which can be chosen according to personal preference. When buying eggs, you can pay attention to whether there is a quality certification mark. In addition, the lead and copper content of the eggs, the surface of the eggshell will be more spots, after peeling the shell can also be seen in the white part of the color of the black green or occasional black spots, should not be purchased. Some of the eggs made in the traditional way are wrapped with red soil and straw on the surface of the eggshell, which is not hygienic, and it is not convenient to judge the lead content from the appearance, so it is not suitable for purchase, and it is recommended that you should buy products with complete packaging and clear labeling. It is also important to note the date of manufacture when purchasing, and to pay attention to the way of preservation and period of time when storing at home.
1. Strong neurotoxicity: Lead can damage the brain and nerves, making people less intelligent, slow to reflect, hyperactivity, inattention, hearing loss, learning difficulties, movement disorders.
2, cause anemia
3, inhibit immunity
4, loss of appetite, unexplained abdominal pain, vomiting, diarrhea or constipation
5, affect the absorption and utilization of minerals and vitamins. Lead to calcium, zinc and iron deficiency