1. How are preserved eggs made?
Preserved eggs are made of duck eggs. They are salted first, then covered with lime and rice husk, and finally fermented for a while. After special processing methods, preserved eggs will become black and bright with white patterns on them. When you smell them, there will be a special fragrance.
Second, the classification of preserved eggs
1, lead-free preserved eggs
Relevant scientific research departments have studied the substitute substances of lead oxide, among which EDTA and FWD have better effects. When EDTA (ethylenediamine tetraacetic acid) is used, the formula and processing technology of other auxiliary materials remain unchanged, as long as lead oxide is removed and EDTA is used instead. Generally processing 1000 duck eggs, the dosage is 0. 12~0. 13 kg. FWD is a synthetic substance of trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg FWD in 75 kg cold boiled water and soak 1.500 duck eggs. The formula and processing method of other auxiliary materials are the same as when lead oxide is used.
2, colorful preserved eggs
Weigh 25g of tea, salt100g, surface alkali165g, lime 400g, yellow lead powder10g, plant ash 300g, loess1500g and rice husk 2500g. First, pour 1500g hot water into a vat, put tea leaves, salt, flour alkali and plumbum preparatium powder into the vat for mixing, put the sieved white lime, loess and plant ash into the vat, and mix them evenly to form slurry. Choose 35 fresh and traceless duck eggs, put on rubber gloves, wrap the prepared mud one by one, put them into a jar after uniform wrapping, seal them with plastic film, and store them at room temperature of 15℃~30℃ for 30~40 days to get the finished product. The technological process is weighing → batching → capping → storage → finished product.