1. Material liquid preparation

500g duck eggs, 120g quicklime, 30g edible alcohol, 30g soda ash, 20g salt, 3g garlic paste, 4g black tea powder, 10g zinc acetate, 550g water. Put the ingredients into the pot, simmer over low heat until it reaches 65°C to 72°C, then remove from the heat and lower the temperature of the ingredients to 40°C.

2. Soak the eggs in the vat

Use a clay vat for the immersion vat. Put the selected duck eggs into the vat, with the egg surface 10 cm away from the vat mouth. Add the 40℃ soaking liquid Slowly pour it into the tank until the liquid level is 8cm higher than the egg surface. Place a few bamboo strips on the liquid level to suppress the floating duck eggs. Seal the tank mouth tightly with a thick plastic sheet.

3. Post-soaking management

The temperature required during the maturity period of preserved eggs should be 27°C to 32°C. Do not move the duck eggs after soaking them in the tank, and do not turn them over at will. When the duck eggs have been soaked for seven or eight days, you can take out one duck egg and shine it against the sun or a light bulb. If the egg is black and opaque, you can crack open the small head of the egg and observe. If the egg white is completely coagulated, has good elasticity, and the transparency of the protein colloid is good, it means that the soaked egg is mature and should be taken out of the vat immediately; if the egg white is rotten, it means that the alkali is too strong, and it should be taken out of the vat immediately and soaked in another container containing mass fraction. Soak in a 5% balsamic vinegar liquid tank for about 30 hours; if the protein colloid is softened and not solid, it means the alkalinity is weak, and it should be soaked for about 2 days.

4. Crystallize out of the vat

After the preserved eggs come out of the vat, dry the liquid on the eggshells first, put them into the basin one by one, add clean water to cover the egg surface, and then Sprinkle alum powder evenly into the water, use 5g of alum for every 100 duck eggs, and soak the preserved eggs in the alum liquid for about 6 hours to form crystal preserved eggs.

5. Preservation treatment

Put an appropriate amount of food-grade paraffin into a rice cooker and heat to melt it. Use a small brush dipped in wax water to apply it thinly on the preserved eggs to achieve preservation. Purpose.

To promote green food, let me introduce several lead-free processing methods: