First roll the eggs with wine (preferably high-alcohol wine, such as Erguotou), and then wrap them with salt. Put it in a plastic bag and tie it tightly. You can eat it in about 15 ~ 20 days.
Detailed steps:
1, the role of salt, salted eggs are mainly made of salt whiskers. When fresh eggs are preserved, the salt in the salt mud or salt water solution outside the eggs penetrates into the eggs through the eggshell, shell membrane and yolk membrane, and the water in the eggs keeps oozing out. When eggs are salted, the concentration of salt in egg liquid is basically similar to that in mud or salt solution. Hypertonic salt dehydrates the cell body, thus inhibiting the life activities of bacteria. At the same time, salt can reduce the activity of protease in eggs and the ability of bacteria to produce protease, thus slowing down the spoilage of eggs. The infiltration of salt and the exudation of water changed the original character and flavor of eggs.
The amount of salt used for curing salted eggs varies with regions and customs. When using high concentration salt solution, the osmotic pressure is large, the water loss is fast, the taste is too salty, and the taste is not fresh; When the salt content is less than 7%, the anti-corrosion ability is poor, and the soaking time is prolonged, the maturity is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation. According to the weight of eggs, the amount of salt used is generally around 10%, which can be adjusted according to local habits.
2. Changes in the curing process With the extension of curing time, the salt content in protein increased obviously, but the salt content in egg yolk did not increase much; The water content of egg yolk decreased obviously, but the water content of protein did not decrease obviously. Protein's viscosity gradually becomes thinner and watery, while the concentration of egg yolk increases, thickens and becomes solidified; The change of pH value in protein is not obvious; The oil content in the egg book rises rapidly, especially at 10, and then rises slowly. The oil content of egg yolk is of great significance to the flavor formation of salted eggs. Due to the loss of water, the weight of salted eggs decreased slightly during curing.
The purity of salting affects the taste of eggs. For example, in the process of eating back, when the content of calcium and magnesium ions reaches 0.6%, bitterness can be observed, so pure recycled salt or sea salt is generally used to make salted eggs.
The high concentration of salt leads to rapid penetration into eggs, rapid maturation and short maturation time; The curing temperature is high, the salt penetrates into the egg quickly, matures quickly and the curing time is short. Therefore, the amount of salt used for curing depends on the temperature and the taste of consumers, so as to prevent the eggs from spoiling and make consumers not feel too salty.
When mixed with salt mud or ash, salt permeates eggs slowly and takes a long time; When soaked in salt water, the salt penetrates into the eggs faster, which can shorten the curing time.
Fresh eggs are thick in protein, salt permeates and diffuses slowly, and salted eggs mature slowly; On the contrary, salted eggs will mature quickly.
In order to obtain high-quality salted eggs, the secret is to choose fresh eggs and flexibly control the dosage and concentration of salt, environmental temperature and curing time according to different curing methods.
Treatment method:
1, the method of coating eggs with salt mud is to mix salt water and loess into mud and evenly coat it on eggs to make salted eggs.
Preparation of salt mud (calculated by 150 eggs): 0.6 kg to 0.75 kg of salt, 0.65 kg to 0.75 kg of dry loess and 0.4 kg to 0.45 kg of cold boiled water.
Processing: Dissolve salt in cold boiled water, add dry loess and stir into paste. Take 3 to 5 eggs at a time and put them in the salt mud, so that the eggshells are all covered with the salt mud, and then put them in the jar. When they are basically full, pour the remaining salt mud on the egg noodles and cover the seal. The ripening time of salted eggs is about 35 days in spring and autumn, 20 days in summer and 55 days in winter. When the salted eggs are cooked, take them out and wash them, and then eat them when they are cooked.
2, salt water soaking method, is to soak salted eggs with salt water. When processing, the concentration of salt water is 20% (80% boiled water, 20% salt). Wash and soak raw eggs in salt water, and press the top eggs with bamboo basketry or other things to prevent the top eggs from floating out of water. Cover the jar and seal it for about 30 days, and the salted egg will mature. Salted eggs processed by salt water soaking method should not be stored for a long time, otherwise black spots will easily appear on the eggshell.
3, pickled spiced salted eggs, spiced salted eggs are processed with fresh duck eggs and seasonings. Pickling method: firstly, remove the scattered yellow eggs and cracked eggs that are difficult to process in fresh duck eggs, and then wash and drain the fresh duck eggs. Generally, it is 100 fresh duck eggs 120g cinnamon, 70g fennel, 50g Chili powder, 750g salt and 3000g water; Boil 1 hour, let it cool, discard the residue, and then make 50 grams of spiced granules into mud that is not thick or thin. When curing, take 3-5 fresh duck eggs with your left hand and put them in the mud, and put the eggs stained with mud in the small jar with your right hand. After filling, seal it with a lid to prevent air leakage. Spiced salted eggs can mature in 25-30 days in summer, 40-50 days in spring and autumn, and the taste is the best in 70-80 days.