Sponghua eggs are the traditional food of our people. Because of the unique flavor, excellent taste, long shelf life, easy to carry and many other advantages and doubly favored by the people.
The process of processing fresh eggs into fluffy eggs is in essence a complex chemical reaction process. Although the formula for processing eggs has a variety of different processes, but the main raw materials generally include: quicklime (CaO), soda ash (Na2CO3), grass ash (the main component of K2CO3), salt, tea and so on. Combined with the actual situation of the students, now only 2 pine eggs as an example of how to state how to process in the laboratory and the chemical principles:
l. ash formula
The table of the pine eggs tastes very delicious, but he is wearing an ugly "coat", do not underestimate it, it is the key to the production of pine eggs. The key to the production of the pine flower eggs, which is the gray material. The formula for the ash is: lime 50g, soda ash 3g, grass ash 1g, salt 2g, water 20g, tea trace.
2. ash modulation
According to the requirements of the ash formula, the required ash will be put in containers (a large beaker can be), water modulation. Quicklime first reaction with water to generate slaked lime, and then slaked lime and soda ash and grass charcoal, respectively, the main component of potassium carbonate decomposition reaction occurs, resulting in sodium hydroxide and potassium hydroxide. The chemical equation of the reaction is expressed as follows:
CaO+H2O=Ca(OH)2
Ca(OH)2+Na2CO3=CaCO3↓+2NaOH
Ca(OH)2+K2CO3= CaCO3↓+2KOH
In order to make the hair material in the material fully reacted, modulation of good 24 hours After 24 hours to use.
3. Egg processing
Roll the fresh eggs in the modulated ash a few times, so that the surface of the eggshell evenly coated with a layer of ash powder, remove, and then to the rice bran or sawdust rolling a few times, so that the ash material on top of the adhesion of a layer of rice bran or sawdust. Squeeze gently with the hand to firm it up and place it in a pre-prepared container. The second fresh egg is treated in the same way, seal the container and place it at an ambient temperature of 18 to 24 degrees Celsius for 10 days before it is ready to be eaten.
During these 10 days of change, the inside of the egg is not as calm as a pool of deep water. The strong alkali (NaOH, KOH) in the ash material penetrates into the egg white and yolk through the eggshell and acts with the protein therein, causing the protein to decompose, coagulate and release a small amount of hydrogen sulfide (H2S) gas. At the same time, the penetration of alkali and protein decomposition of amino acids further neutralization reaction occurs, the resulting salt crystals deposited in the gel peptide egg white, there are white "pine flowers" (which is also the reason for the name of the pine eggs). Hydrogen sulfide gas, on the other hand, interacts with the minerals in the egg whites and yolks to produce various sulfides, and the color of the egg whites and yolks changes, with the whites showing a special dark brown color and the yolks a dark green color. Salt can make the eggs shrink away from the shell and increase the flavor. The tannins and aromatic oils in tea can color the coagulated proteins and add flavor to the eggs.
Why are the eggs kept for half a month or even a few months without going bad? One is because there is salt in it, and salt has an antiseptic effect; the other is that the alkaline substance kills the bacteria in the fresh eggs that may cause protein spoilage.
10 days later. When you sit down at the table to savor these delicious fluffy eggs, your heart will be overflowing with joy, and you'll be thinking about when to make more. But the next time you're ready to make a big batch, don't forget to change the ash recipe proportionally.