Production method editing
1. Boiling tea juice: put black tea powder and water into a pot to boil, and then remove or filter out the tea residue.
2. Mixing: Weigh boiling water (including tea juice), put it in a watertight container, and then gradually add massive lime (crushed and oxidized is not available). Lime should not be put too fast to prevent the operator from being burnt by excessive oxidation and boiling. When 80% of the lime has been dissolved, add all the soda ash and salt into the container, add all the remaining lime, stir evenly, and then remove the slag. The ingredients adhering to the slag should be washed with boiling water (or salted water for preserved eggs). If there are too many slag stones, lime should be added appropriately. The water used to wash the slag stone should be poured back into the container.
3. Mixing plant ash: Pour half of the plant ash (Mulberry Ash) in the formula into the above container, stir evenly, then add the remaining plant ash, stir until the mud becomes sticky, and then pour it all on the cement floor for cooling. 10 ~ 20 hours later, the slurry can be cooled to room temperature to form a lump.
4. Re-mixing: Mash the above-mentioned mud blocks, and keep stirring until the mud becomes sticky, and then put it into the tank for later use. If it can't be used up, it should be stirred up and down every 1 hour to prevent salt water from seeping out.
5. Mud wrapping: Hold the egg in your left hand, scrape out the mud with a knife in your right hand, weighing about 30 grams, and spread it evenly on the egg, leaving no blank. If you operate with gloves, in order to prevent the gloves from sticking to mud, you can first remove a little plant ash or mulberry ash from the palm of the gloves, which is convenient and easy to wrap evenly.
6. Roll chaff: After the mud is evenly wrapped, roll in the chaff to prevent mutual adhesion.
7. Tanning: After the chaff is rolled, the eggs should be placed horizontally in the jar, neatly placed, preferably in a coiled shape, and the jar should not be too full, leaving a gap on it. After the cylinder head is covered, it must be sealed to prevent air leakage, and then a label with the date of sealing the cylinder is attached.
8. Storage: The sealed egg tank should be placed in a cool place, not exposed to the sun, and the temperature should be 15 ~ 20℃. Do not move the cylinder within 3 ~ 20 days after sealing, so as not to affect the solidification of protein. Regular sampling inspection shall be conducted during storage. Generally, it takes 30 days in summer, 40 days in spring, 50 days in autumn and 60 days in winter.
Preserved egg is a unique processed egg in China, and it is also an alkaline food. Salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc. ) are all materials needed for preserved eggs.
Preserved eggs have a special flavor because the original thioamino acids are decomposed by strong alkali to produce hydrogen sulfide and ammonia, which, together with the smell of ingredients in the impregnation solution, produces a unique flavor. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part of protein will be reddish brown or dark brown, and the yolk will be dark green or orange red.
How did the pine flowers on the preserved eggs come from?
It is actually produced by a chemical reaction: the main chemical component of protein is a kind of protein. When eggs are kept for a long time, some protein in protein will break down into amino acids. Its chemical structure has a basic amino group -NH2 and an acidic carboxyl group -COOH, so it can interact with acidic and alkaline substances.
So people are making preserved egg patterns, and specially adding some alkaline substances to the mud. Such as lime, potassium carbonate, sodium carbonate, etc. They will pass through the holes in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape to form beautiful pine flowers.
Why is the yolk of preserved eggs bluish black?
Pork floss preserved egg porridge
Pork floss preserved egg porridge
In fact, this is also caused by a chemical reaction: the main chemical component of preserved eggs is another kind of protein, which contains sulfur in protein. After a long time, the egg yolk will also decompose into amino acids, and release what we usually call rotten egg-flavored gas-hydrogen sulfide. Egg yolk itself contains many minerals,
Such as iron, copper, zinc and manganese. Hydrogen sulfide can react with these minerals to form sulfide. Therefore, the blue-black yolk is the source of these sulfides. Most of these sulfides are extremely insoluble in water, so they are not absorbed by the human body. In addition, because a large amount of protein in preserved egg yolk is decomposed into amino acids, the yolk of preserved egg tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat. Suggestion: Add some old vinegar when eating preserved eggs, which can sterilize, neutralize some alkalinity of preserved eggs and taste more delicious.
kind
1. Lead-free preserved eggs: lead oxide is added to the traditional preserved egg processing formula in China. Because lead is a toxic heavy metal element, some countries have banned the sale of preserved eggs, which has affected the sale of preserved eggs exported to China. Therefore, the relevant scientific research departments have studied the substitute substances of lead oxide, among which EDTA and FWD have better effects. When EDTA (ethylenediamine tetraacetic acid) is used, the formula and processing technology of other auxiliary materials remain unchanged, as long as lead oxide is removed and EDTA is used instead. Generally processing 1000 duck eggs, the dosage is 0. 12 ~ 0. 13 kg. FWD is a substance synthesized by trace elements such as magnesium and manganese. Its usage is to dissolve 0.5 kg FWD in 75 kg cold boiled water and soak 1.500 duck eggs. The formula and processing method of other auxiliary materials are the same as when lead oxide is used.
Pepper preserved egg
Pepper preserved egg
2. Colored preserved eggs: The main raw materials are fresh duck eggs, white lime, secondary tea, salt, flour alkali, yellow lead powder, plant ash, loess and rice husk. Equipment, utensils, cylinders, basins, etc. The preparation method comprises weighing 25g of tea,100g of salt,165g of surface alkali, 400g of lime,10g of yellow lead powder, 300g of plant ash,1500g of loess and 2,500g of rice husk. First, pour 1500g hot water into a vat, put tea leaves, salt, flour alkali and plumbum preparatium powder into the vat and stir them evenly, then put the sieved white lime, loess and plant ash into the vat and stir them evenly to form slurry. Buy 35 fresh and undamaged duck eggs, put on rubber gloves, wrap them one by one with prepared mud, put them in a jar, seal them with plastic film, and store them at room temperature 15℃ ~ 30℃ for 30 ~ 40 days. The technological process is weighing → batching → capping → storage → finished product.