Duck eggs are traditionally used to make preserved eggs. The main reasons are as follows: first, the eggshell is thin, uneven in thickness and different in capillary thickness, so the quality of preserved eggs made of eggs is quite different and the stability is poor. The second is to process preserved eggs with stone powder, soda ash and other raw materials. The pH range of egg white solidification is too narrow, and protein will hydrate if you are not careful, so the technical requirements are very high.

The technical points of making preserved eggs with eggs are as follows: firstly, choose eggs with complete size and no cracks, then check the size of air holes with light, and then make appropriate adjustments from soaking time, ambient temperature and temperature to ensure the quality of finished products.

Question 2: How can eggs be made into preserved eggs?

Ingredients: egg 1 0,000, quicklime 10 kg, soda ash 3.5 kg, salt 350 g, star anise 250 g, pepper 250 g, pine and cypress 1 branch, monosodium glutamate 50 g, black tea powder 50 g, rice bran and plant ash.

Processing: First, put pepper, star anise, pine and cypress branches into a pot, add 5 kilograms of water to boil for half an hour, then add salt and black tea powder to cook for 5 minutes, then add monosodium glutamate to stir, take out and filter to get juice. After the juice is slightly cooled, add quicklime and soda ash, and fully stir to completely dissolve it. Finally, grab 8 ~ 10 by hand, add plant ash and stir into a paste. Touch the selected fresh egg, immerse it in the paste to make it stick to the paste, then roll it on the chaff and seal it in a jar. If the egg can is placed at room temperature of 30℃, it only takes 7 days to mature and get out of the can. After being taken out of the can and dried, it can be sold or boxed (stored).

Question 3: Can eggs be preserved eggs? Why is it possible? Duck eggs are mostly used, because duck eggs are relatively large, the oil content of duck egg yolk is greater than that of egg yolk, and duck egg eggshells are not fragile and have better air tightness than eggshells.

Question 4: Can eggs be preserved eggs? Yes Ingredients: eggs, water, boiled water, salt, plant ash or sawdust. Accessories: lime powder 1. Wash the eggs and dry them. 2. Mix salt and plant ash with cold boiled water and add more salt. You can mix only a little at a time according to the proportion, and then mix after use. 3. Stir the eggs in the evenly mixed mud until they are completely wrapped, and a thin layer is enough. 4. Put the wrapped eggs in a container and put them in a cool place. Note: Adding lime powder to the mud can shorten the time, but it tastes almost like lime.

Question 5: Can eggs be preserved eggs? Preserved eggs are unique egg processed foods in China. It is a typical egg processing product, which has a special flavor and can stimulate appetite. According to the medical forest compilation, it can "purge lung heat, sober up, remove large intestine fire and treat diarrhea." It can disperse and converge, and is often used to treat sore throat, pharyngeal therapy, hoarseness and constipation.

Preserved egg making:

The production principle is to use the characteristics of "protein Gel" and turn it into an elastic solid by using eggs in "alkaline solution". However, if the formula of preserved eggs is not well controlled, protein will hydrolyze in alkaline solution, and protein will denature into protein, so it cannot be eaten. If the eggshell breaks or the formula is not well controlled, the hydrogen sulfide in the egg will overflow and turn golden yellow. Normal preserved eggs are dark green, with pine flowers and elasticity.

Related terms and definitions of preserved eggs:

1 needle flower

A cluster of white crystals resembling pine branches, formed in the protein gel of preserved eggs or between protein and yolk.

2 Yangxin Water Town Center

The soft, sticky part of an egg yolk that has not yet solidified. The unconsolidated part with a center diameter of 10 mm ~ 20 mm is a general center, a large center with a diameter greater than 20 mm and a small center with a diameter less than 10 mm. ..

3 hard center

The yolk is almost completely solidified and the central part is hard.

4 bad eggs stick to the eggs

Some protein gels soften and stick to hands or shells.

5 rotten eggs

An inedible rotten egg.

6 watery eggs

Protein is a liquid, and the yolk has a thin solidified layer, and there is a water noise when hands shake.

7 gray eggs

Protein is gray and smelly.

8 amniotic fluid egg amniotic fluid egg

An egg with dark green liquid and peculiar smell appears between the yolk solidified layer and the center of the egg.

CIS standard for duck eggs and preserved eggs;

1. Raw duck eggs:

A the eggshell is free of foreign bodies, stains, stains or discoloration.

B the egg shape is normal, the eggshell is intact and undamaged, and the surface of the eggshell is smooth and tight.

C. The air chamber is complete, without bubbles, and the outline of egg yolk is complete, without foreign matter and peculiar smell.

2. Finished preserved eggs:

A. the eggshell is intact.

B. protein is a solidified colloid with smooth and shiny surface, dark brown to dark green, and flexible and elastic texture.

C. The periphery of the yolk is solidified and smooth, and the center is mushy or solid, dark green or yellow-green.

D. it has the unique flavor and taste of preserved eggs.

How to eat preserved eggs:

1. Eat directly with condiments, such as soy sauce, soybean sauce and Chili sauce.

2. Mix ginger slices or beer directly.

3. Make various dishes, such as preserved eggs and tofu, sweet and sour preserved eggs, three-color eggs, preserved egg lean porridge, emerald preserved egg soup, etc.

Don't eat too much lead in preserved eggs.

Many people like preserved eggs? C. Porridge, but it's okay to eat less preserved eggs. Eating more is bad for your health.

Because preserved eggs are preserved by mixing soda ash, lime, salt and lead oxide to wrap duck eggs, duck eggs contain lead, which may lead to lead poisoning if eaten frequently. This will lead to insomnia, inattention, anemia, joint pain, mental retardation, brain function decline and other symptoms. In addition, lead will replace calcium, affect calcium intake, and may cause calcium deficiency.

Hygiene and nutrition of preserved eggs

People often say preserved eggs can't be eaten. In fact, it is mainly the suspicion that preserved eggs contain heavy metal lead, but there is no need to be too alarmed, because it can be avoided with a little attention when buying again. Remember to check whether there are black spots of different sizes on the surface of the shell. If there is, avoid eating it.

The key to making preserved eggs is whether the protein in preserved eggs is completely gelled. Therefore, in the process of making preserved eggs, it must be soaked in a strong alkali solution to realize the denaturation of protein and produce special flavor and color. However, in order to avoid the deterioration of the finished product caused by re-liquefaction after gelation, lead oxide, copper sulfate and methionine are usually added to alkali liquor to prevent re-liquefaction. The suspected lead residue is the residue of this chemical in the eggshell.

Generally speaking, the nutritional value of preserved eggs is: rich in iron, methionine (an essential amino acid for human body) and vitamin E (compared with eggs). Disadvantages: protein denatured by alkaline solution is not easy to be absorbed, and lysine in denatured protein is used in animal experiments. & gt

Question 6: Can eggs be preserved eggs? can

Question 7: How to make preserved eggs from eggs? Preserved egg is a unique processed egg in China, which is 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 to produce hydrogen sulfide and ammonia under the action of strong alkali, which, together with the smell of raw materials in the soaking 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.

Question 8: Can eggs be preserved eggs? Yes, you can.

Ingredients: eggs, water, boiled water, salt, plant ash or sawdust. Accessories: lime powder

1. Wash and dry the eggs.

2. Mix salt and plant ash with cold boiled water and add more salt. You can mix only a little at a time in proportion, and then mix after use.

3. Stir the eggs in the mixed mud until the eggs are completely wrapped and covered with a thin layer of mud.

4. Put the wrapped eggs in a container and put them in a cool place.

Note: adding lime powder to the mud can shorten the time, but it tastes almost lime.

Question 9: Can eggs be eaten as preserved eggs? Do you mean chicken? Made of leather? Can I eat?

You can eat it here. It's delicious.

Some old ladies in rural areas specialize in using eggs as skins? Help yourself. It's delicious.

Question 10: Why can't eggs be preserved? Eggs can also be preserved.

At present, preserved eggs on the market include duck eggs or preserved eggs, which can be selected according to personal preferences. When buying preserved eggs, you can pay attention to whether there is a quality certification mark. In addition, preserved eggs with high lead and copper content will have more spots on the eggshell surface, and protein can be seen to be dark green or occasionally black spots after shelling, which is not suitable for purchase. Some preserved eggs made by traditional methods will be wrapped in red soil and straw, which is actually unsanitary and inconvenient to judge the lead content by appearance, so it is not suitable for purchase. It is recommended to buy products with complete packaging and marked chicken Chu. Pay attention to the date of production when buying, and pay attention to the way and period of preservation when going home to save.