(2) Preparation of salted egg formula The salted egg formula includes salted egg formula and yellow mud egg (grey egg) formula.
Formula of salted egg: water 100 kg, salt 25-30 kg, salted egg curing agent 0.2 kg.
The formula of pickled yellow mud (ash bag) eggs: water 100 kg, salt 100 ~150 kg, plaster100 kg and salted egg curing agent 0.25 kg.
(3) firstly, put the powder package of salted egg salting agent into the mixing tank, and stir the salt and water until they are completely dissolved; Then put the salted egg salting agent granule package, and marinate the salted egg immediately after stirring evenly (if the egg is wrapped in putty, add putty and stir evenly to marinate the salted egg).
(4) Pickling management When salted eggs are salted with salt water, the indoor temperature should be strictly controlled to not exceed 30℃ to avoid direct sunlight. When salting salted eggs with marl method, the eggs rolled through the mud should be placed in bamboo baskets layer by layer, and nylon bags should be tied tightly to avoid air leakage as much as possible.
(5) Cleaning the surface of the eggshell The salted eggs marinated by the plaster wrapping method are first soaked in water, and when the plaster gradually separates from the surface of the eggshell, the eggshell surface is cleaned with a cleaning ball like the eggs soaked in salt water, and the water on the eggshell surface is dried.
(6) Vacuum packaging: The salted raw eggs are packed in salted egg bags for vacuum packaging.
(7) Sterilization and storage of sterilized cooked salted eggs should be cooled to about 40℃ as soon as possible, and the surface moisture should be dried, packaged and stored.