Production method

1. Preparation of materials: Take processing 100 eggs as an example: 325 grams of soda ash, 1.5 kilograms of quicklime, 0.175 kilograms of salt, 30 grams of ground tea leaves, and 5 kilograms of water.

2. Preparation of material liquid: Heat and boil the tea leaves according to the ratio of raw materials, add salt and soda ash, mix well and then add lime, stir well and let it cool to about 18℃, then it is ready to be put into the vat.

3. Material liquid inspection The material liquid must be inspected before entering the tank. Testing method: Drop the protein of fresh eggs into the feed liquid. After 15 minutes, if the protein turns into a thin liquid again, it indicates that the amount of the feed liquid has been reduced appropriately. If the coagulated protein turns into a thin liquid within 30 minutes, it indicates that the feed liquid is If the amount is reduced too much, it needs to be properly diluted with cold boiled water and then checked again. It cannot be put into the tank until it is qualified.

4. Select eggs and put them into the cylinder. Gently put the selected eggs into the cylinder. When the eggs are loaded to 10-15 cm from the mouth of the cylinder, cover them with a bamboo mat.

5. Material liquid soaking: Add the qualified material liquid into the tank. The temperature of the material liquid entering the cylinder is 19-20℃ in winter; 15-17℃ in summer; and 17-18℃ in spring.

6． Soaking management: During the soaking period, you should always observe whether there are eggs exposed on the surface of the material. If you find that the eggs are exposed on the surface of the material, you should add thinner liquid or cold water; the room temperature should be controlled at 15-25°C, and the positioned cylinder must not be moved to avoid affecting the solidification of the eggs.

7. Soaking time The length of soaking time depends on the temperature and the proportion of soda ash and lime. Generally, it takes 24-28 days to soak in summer; more than 30 days in spring, autumn and winter. Whether the preserved eggs are mature should be inspected by sampling, and finally determined to be released from the tank. The eggs should be inspected every 10 days after they are placed in the tank, and again when they are taken out of the tank.