1. Salted salted duck eggs are mainly salted with salt. When fresh eggs are salted, 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 is constantly oozing out. When the eggs are cured, the concentration of salt in the egg liquid is basically similar to that in the mud or salt solution. Hypertonic salt makes the water in the cell body come out, 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 to pickle salted duck eggs varies with different regions and customs. When using high concentration salt solution, the osmotic pressure is large, the water loses quickly, and the taste is too salty but not fresh; When the salt content is less than 7%, the antiseptic ability is poor, and at the same time, the soaking time is prolonged, the maturity is delayed, and the nutritional value is reduced. In a word, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of anticorrosion. If calculated by the weight of eggs, the amount of salt used is generally around 1%, which can be adjusted according to local habits.

2. Changes in curing process With the prolonging 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 decreased not obviously. The viscosity of protein gradually becomes thinner, showing a watery substance, while the concentration of egg yolk increases, thickens and shows a solidified state; The change of protein pH value is not obvious; The oil content in egg yolk increased rapidly, especially after curing for 1 days, and then increased slowly. The oil content of egg yolk is of great significance to the flavor formation of salted duck eggs. Due to the loss of water, the weight of salted duck eggs decreased slightly during curing.

The purity of salt used in salting affects the flavor of eggs. For example, when the content of calcium and magnesium ions reaches .6% in salt, you can eat bitter taste, so it is generally necessary to use pure processed salt or sea salt to prepare salted duck eggs.

When the concentration of salt is high, it can penetrate into eggs quickly, ripen quickly and take a short curing time. The salting temperature is high, the salt permeates into the egg quickly, matures quickly and the salting time is short. Therefore, the amount of salt used in pickling depends on the temperature and consumer preferences, so as to prevent the corruption of eggs and make consumers not feel too salty.

When mixed with salt mud or ash, the penetration of salt into eggs is slow and takes a long time; When soaked in salt water, the salt penetrates into the egg faster, which can shorten the curing time.

The protein of fresh eggs is thick, the penetration and diffusion of salt are slow, and the ripening of salted duck eggs is also slow; On the contrary, salted duck eggs will mature quickly.

In order to obtain high-quality salted duck eggs, fresh eggs must be selected, and the dosage and concentration of salt, environmental temperature and curing time should be flexibly controlled according to different curing methods. [1]

Production method editor

1. Salt mud coating method, that is, salt water and loess are mixed into mud, and evenly coated on eggs to make salted duck eggs.

preparation of salt mud (calculated by 15 eggs): .6kg to .75kg of salt, .65kg to .75kg of dry loess and .4kg to .45kg of cold boiled water.

processing: salt is dissolved in cold boiled water, and dried loess is added and stirred into paste. Take 3 to 5 eggs at a time and put them into the salt mud, so that all the eggshells are covered with salt mud, then put them into the jar. After they are basically full, pour the remaining salt mud on the egg surface, and cover and seal it. The time required for salted duck eggs to mature is about 35 days in spring and autumn, 2 days in summer and 55 days in winter. When salted duck eggs are cooked, they should be taken out, washed and cooked.

2. Salt water soaking method is to soak salted duck eggs with salt water. When processing, the concentration of salt water is 2% (8% boiled water and 2% salt), the raw eggs are washed and soaked in salt water, and the top layer of eggs should be pressed with bamboo basketry or other things to prevent the top layer of eggs from floating and coming out of the water. Cover the jar and seal it for about 3 days, and the salted duck eggs can be matured. Salted salted duck 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 duck eggs are processed from fresh duck eggs with seasonings. Pickling method: first, remove the scattered yellow eggs and cracked eggs that are not easy to process in fresh duck eggs, and then wash and drain the fresh duck eggs. Generally, 1 fresh duck eggs are mixed with 12g cinnamon, 7g fennel, 5g Chili powder, 75g salt and 3g water. Boil for 1 hour, cool, discard the residue, and then make 5 grams of spiced grains into a mud that is neither thick nor thin. When curing, take 3-5 fresh duck eggs with your left hand and put them into the mud, and put the eggs stained with the mud into a small jar with your right hand. After filling them, seal them tightly with a lid to prevent air leakage. Spiced salted duck eggs can mature in 25-3 days in summer and 4-5 days in spring and autumn, with the best taste in 7-8 days.

4. Soaking wine and coating salt, which is a convenient method for processing salted duck eggs. Prepare two bowls and fill them with half a bowl of white wine and salt respectively. Wash and dry the fresh duck eggs, first roll them in wine (so that the duck eggs are fragrant), and then roll them in salt, so that the wine and salt are everywhere on the duck eggs. Then put the duck eggs in a plastic bag, tie the bag mouth tightly to isolate the air, put an extra plastic bag and tie the bag mouth tightly. You can eat it after leaving it for about two weeks. If you leave it for a long time, it will be too salty. After cooking, soak it in boiling water for a while to reduce the salty taste. The advantage of this method is that no special containers or spices are needed.

Making method editor

Salted duck eggs are home-cooked recipes, and the main raw material is duck eggs; The craft is pickles, and the production is simple. You should make it according to this recipe.

salted eggs with yellow sand

prepare 5g of yellow sand, 1g of refined salt, 5g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh duck eggs into sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

salting with saturated salt solution

the amount of water and salt depends on the number of duck eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 2%). After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take the eggs for cooking. The salted duck eggs salted by this method have a lot of oil in the yolk and a particularly fragrant taste.

pickling method of batter

Take a proper amount of flour, mix it with hot water to make a paste, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, then roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out for cooking after 25 days.

Liquor soaking method

Prepare materials according to 5 kilograms of duck eggs, 1 kilogram of 6-degree liquor and .5 kilograms of refined salt. When pickling, the dried duck eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 3 days.

Pickling of spicy salted eggs

Prepare a bowl of spicy sauce and refined salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top and top, cover it with kraft paper and place it in a cool and ventilated place for 3-4 days.

Pickling of spicy, salty and alcoholic eggs

Take thick spicy sauce and white wine and mix them evenly according to the ratio of 8:2. Wash and dry the duck eggs one by one, then roll them in refined salt, then put them in a porcelain jar, seal them tightly and marinate them for 7-9 days. This salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious.

Salting of spiced salted duck eggs

Take pepper, cinnamon, fennel, ginger and salt, boil them with the same amount of water for 2 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 4 days later. This duck egg is rich in flavor and slightly salty and delicious.