Production technology of lead-free and mud-free preserved eggs (1) Production technology ingredients, feed liquid preparation, inspection, soaking in cans, inspection (divided into four inspections), discharging, cleaning, drying, grading, waxing and finished products. (2) Production method 1. Take processing 100 eggs as an example: 325g of soda ash, 0.5kg of quicklime/kloc-0, 0.75kg of salt, 30g of tea powder and 5kg of water. 2. Preparation of feed liquid According to the proportion of raw materials, tea powder is heated and boiled, salt and soda ash are added, and quicklime is added after stirring. After fully stirring, let it stand and cool to about 65438 08℃, and then enter the cylinder. 3. Inspection of feed liquid The feed liquid must be inspected before entering the steel cylinder. Inspection method: Drop the protein of fresh eggs into the feed liquid. After 15 minutes, if the protein becomes a diluent again, it means that the reduction amount in the feed liquid is appropriate; If the solidified protein becomes a diluent within 30 minutes, it means that there is too much reduction in the feed liquid, and it needs to be diluted with cold boiled water before it can be put into the tank. 4. Choose eggs and gently put them in the jar. When the eggs are packed to a distance of 10- 15 cm from the tank mouth, cover them with bamboo mats. 5. Soak the feed liquid and add the qualified feed liquid into the cylinder. The temperature of feed liquid entering the cylinder in winter is19-20℃; 15-17℃ in summer; The temperature in spring is 17- 18℃. 6. Soaking management During the soaking process, always observe whether there are eggs exposed on the surface of the material. If eggs are found on the surface of the material, diluent or cold boiled water should be added; The room temperature should be controlled at 15-25℃, and the positioning cylinder should not move, so as not to affect the solidification of eggs. 7. Soaking time The soaking time depends on the temperature and the ratio of soda ash to lime. Generally, it takes 24-28 days to soak in summer; It takes more than 30 days in spring, autumn and winter. Whether the preserved eggs are ripe or not should be sampled and checked, and finally they should be taken out of the can. Eggs are checked every 10 day after they are put in the tank, and again when they are taken out of the tank. Initial inspection: check the coagulation of protein. Test method: Take 3 eggs and light them. If the egg is as white as black and sticks to the skin, it means that protein has not solidified, which is normal and does not need to move; If protein is like a fresh egg, it means that the reduction in the feed liquid is not enough and should be supplemented; If protein is all black, it means that the feed liquid is too strong, so it should be diluted with herbal tea. Second inspection: Peel the eggshell. If the protein surface is smooth, brown, yellow and bluish, it is all colored, indicating that the situation is normal. Third inspection: If the eggshell peels off, protein will rot and stick to the shell, indicating that the alkalinity is too strong, so it should be taken out of the can in advance; If the egg white is not soft or hard, it means that the alkalinity is not enough and the soaking time needs to be extended. Fourth inspection: If the whole egg is gray-black, and the tip is red or orange, when the eggshell is peeled off, the protein solidifies, the non-stick shell is dark green, the yolk is green-brown, and the protein center is small, indicating that the preserved egg is mature and should be taken out of the can in time to avoid aging. 8. When the preserved eggs are taken out of the tank for cleaning, soak the supernatant with cold boiled water or in the feed liquid to wash off the calcium mud and tea powder stuck on the preserved eggs. 9. Drying and grading Drain the cleaned preserved eggs, and the dried preserved eggs can be directly supplied to the market after grading. 10. Waxed products exported after long-term storage should be strictly classified and waxed. The method is: roll the eggs in the melted paraffin, take them out with a colander, air them for a while, and they are lead-free and mud-coated preserved eggs, which should be stored in a properly ventilated carton with a temperature of about 10℃. How to be a preserved egg Songhua and a gold medal waiter in hotel catering? Ingredients: egg 1000 block of water, 5 kg of quicklime 10 kg of soda ash, 3.5 kg of star anise, 250 g of pepper, 500 g of salt, 500 g of pine and cypress branches1&; Nbs hotel catering gold medal waiter p; 50 grams of tea monosodium glutamate, wheat bran and plant ash. Method of making: Preserved eggs made by this method will not go bad after 6 months' storage, with good nutrition, bright color and delicious taste, which can be eaten by hotel catering gold medal service personnel. Production method 1. Take 5 kg of clean water, first add aniseed, pepper and pine and cypress branches to cook for half an hour, then add salt and tea to cook for 5 minutes, and then add monosodium glutamate after the hotel catering gold medal waiter. Dissolve lime and soda ash in its juice, and finally add a small amount of plant ash (usually 8 ~ 10) to make it into paste (not too thin, if too thick, it can be diluted with cold boiled water). Paste it on eggs by dipping method, the thickness is generally about 3 mm, then wrap it with cereal and wheat bran, put it in a jar and seal it at a temperature above 30℃ for 7 days. After being taken out of the can and dried, it can be packaged, stored, marketed and eaten. New technology for making lead-free preserved eggs June 2, 20081June 2, 200813: June 2, 261News Preserved eggs are also called preserved eggs and preserved eggs. Generally, it is peeled and sliced as a cold dish and put into a dish with seasoning, which has a unique taste and is made into preserved egg tofu, which tastes better. Lead-free preserved eggs contain no lead. Eggs are soft and elastic, slippery but not sticky. Protein is bright and translucent, and its yolk is dark green, medium green, dark green, brown and orange. I. Common raw materials and quality requirements 1. Quicklime. The scientific name of calcium oxide, when dissolved in water, becomes calcium hydroxide, which is hydrated lime. The quicklime for processing preserved eggs should be large, light and free of impurities, and it will quickly turn into white powder when it meets water. Should choose just out of the kiln, with the purchase, once burned in a dry place sealed preservation. 2. Soda soda. That is, edible baking soda, scientific name sodium carbonate, is made of pure white powder. You can't buy more at once, you should buy it now (because it is easy to get wet to prevent deterioration). 3. salt. The content is above 96%, well salt and sea salt are better, and common edible salt can also be used. 4. tea. It is best to use the abandoned black tea powder of tea factory, which has low cost. Old silver tea and scented tea can also be used instead, but the cost is high and the color of preserved eggs is poor. Green tea, moldy tea and insect tea can't be used. Second, preserved egg brewing formula and preservation method 1. Formula milk powder (50 duck eggs or 60 eggs). Formula 1: 0/90g of quicklime, 0/90g of soda ash, 0/00g of black tea powder, 0/00g of salt. Formula 2: (latest improved formula) 650g of quicklime, 290g of soda ash, 70g of black tea powder and 0/80g of salt. 2. Material bagging. According to the formula, first take quicklime (preferably not crushed) and wrap it in a thin plastic bag, then weigh other raw materials and put them into larger plastic bags in turn (preferably separate the raw materials), and then heat the hacksaw skin with a heat sealing machine or candle to seal it. When sealing, the air in the bag must be exhausted. 3. Storage method. The finished powder should be sealed in a dry place, and the packaging bag should not be damaged to avoid moisture deterioration. Third, the process of making preserved eggs 1. Choose eggs. Choose fresh and complete eggs or duck eggs, and eliminate abnormal eggs such as cracks, obsolescence and small size. 2. Egg processing. Before soaking preserved eggs, clean the high-quality eggs with boiling water. 3. Egg discharge. Slowly put the washed fresh eggs into jars and other containers, not on the top of your head, so as not to collapse and cause damage. The top floor is sealed at a distance of 0/5cm from the altar mouth/kloc-. 4. Use of soaking agent. First, the soda ash, tea leaves and salt in the bag are washed evenly with boiling water (60 grams of water per egg). Then pour in quicklime and stir well. If the feed liquid is dry and thick, add boiling water and stir well. After the feed liquid is cooled, slowly pour the feed liquid into the discharged jar, press the eggs with a fence to soak them all, and seal the jar mouth with plastic. 5. Management of cylinder sealing (altar) period. After fresh eggs were soaked in the jar for 3 ~ 5 days, the protein became thin and clear, and then the protein began to solidify in 2 ~ 3 days. Do not move them at this time. In order to make the feed liquid enter the egg, the room temperature should be kept at 2 1 ~ 27℃. Generally, it takes 7 ~ 10 days in spring and summer and 1 1 ~ 12 days in autumn and winter, but it can be extended by 3 ~ 5 days in some cases. When the expiration date is approaching, check it regularly. You can take one or two eggs at will, dry the feed liquid and "shine eggs" under the light. If the middle of the egg is dark and opaque, it means that it is basically mature and can be taken out of the jar. If the rotten head is found to have a strong spicy taste, it means that it is too alkaline and must be taken out of the jar in advance. If it is found that it is not completely solidified, it will become soft and hard, indicating that the alkalinity is poor, and it is necessary to delay taking out the tank to meet the quality requirements. 6. Quality standard of mature preserved eggs. Protein is bright and clean, non-sticky, brownish red, and the yolk is brown. Fourth, the preservation of preserved eggs After the mature preserved eggs are taken out of the jar, they are washed and dried with cold boiled water and put into plastic bags or jars for preservation. It can be stored for four months when eaten.

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