Egg10kg, water10kg, caustic soda 500-600g, black tea powder 200g and salt 400g.

2. Pickling method

First of all, we heat the black tea powder with 3 kilograms of water, boil the dark brown tea juice, and filter the tea leaves for later use. Then put the caustic soda into a jar prepared in advance, add 7kg of water and stir it completely, then pour in the tea juice and salt and stir it evenly again. After these works are done, put the eggs into it, press them under the liquid surface, cover them and seal them, and then marinate them at 20℃ for about 13 days, and then take them out for inspection.

If the protein is solidified and transparent, take out the egg and soak it in a mixture of 50% feed liquid and 50% cold boiled water for 10- 15 days. The concentration of feed liquid can be increased or decreased according to the coagulation state of protein.

Pickling method 2 of preserved eggs (alkaline lime method)

1, raw material formula

Egg 1 0kg (150- 180), water 1 1 kg, quicklime1kg, 600g soda ash, 350g salt, and black tea powder/kloc-0.

2. Pickling method

(1) raw material preparation

Eggs should be fresh, light without black spots, shaking without noise; Quicklime is required to generate a large number of bubbles when it meets water, and then disintegrate and loosen into white powder; Soda is the alkaline surface used for steaming steamed bread; Large grain salt or fine salt can be used for table salt.

⑵ Boiling of feed liquid

First of all, we add the prepared black tea powder into water to make tea juice, then slowly pour it into a container with soda ash, salt, copper sulfate and quicklime while it is hot, and stir until it is uniform. At the same time, we remove impurities such as ash and stones at the bottom and cool it for later use.

(3) curing

Put the eggs in the cleaning tank until the edge of the tank is15cm, and put bamboo and wooden strips to prevent the eggs from floating during curing. Stir the feed liquid into the tank, submerge the egg surface, and then seal it with plastic sheets.

(4) management

Don't move the eggs at will after they are put into the tank, and it is not advisable to turn them over. The ambient temperature should be kept at about 20℃. After 7 days of pickling, take 3 eggs and look at the light. If the egg is dark and opaque, open the small head of the egg to look at it. If the protein is solidified and transparent, it indicates that the pickling is normal. If the protein is rotten, it indicates that the feed liquid is too alkaline. Appropriate amount of cold boiled water can be added to dilute the feed liquid. If the protein is softened and not shaped, it indicates that the feed liquid is weak in alkalinity. Alkali can be added or the pickling time can be extended.

5] Out of the cylinder.

After curing for 20 days, you can peel the shell and check. If the surface is smooth and the egg is brown, it indicates that it has been cured. You can get out of the cylinder.

[6] Wash and dry.

Wash the eggshell with cold boiled water or disinfectant after taking it out of the tank, and drain it to dry.

Once the film preservation.

If dried preserved eggs are to be sold for a long time, they can be melted by heating with edible wax. Soak the preserved eggs in wax solution for a while, and take them out to dry. Just do it