Preserved eggs, also known as preserved eggs, preserved eggs, wrapped eggs in gray, wrapped eggs, etc., are a kind of traditional egg products in China. The main raw material is duck egg, which tastes fresh, smooth and refreshing, slightly salty, and has unique color and fragrance. Preserved eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market.
After special processing methods, preserved eggs will become dark and bright with white patterns on them. When you smell them, there is a special aroma, which is one of the favorite foods of the people.
First, the main efficacy
1. Preserved eggs are pungent, astringent, sweet, salty and cold, and enter the stomach meridian;
2. It has the effects of moistening throat, removing heat, sobering up, removing large intestine fire and treating diarrhea;
3. If vinegar is mixed with food, it can clear away heat and diminish inflammation, nourish the heart and nourish the body; It can be used for treating periodontal disease, aphtha, dry throat and thirst.
Second, the food guide
1. When we usually eat boiled eggs, we immediately put the newly cooked eggs into a small amount of cold water, and after cooling, we rub them with our hands a few times, and the shells are removed;
2. The preserved egg only needs to peel off the mud and shell from the big end of the egg, then knock a small hole on the small end, and then blow into the small hole with your mouth, and the whole unbreakable egg will naturally fall off. Or when peeling, dip in some water.
Third, taboos and side effects
1. Infants, patients with deficiency of spleen yang, diarrhea due to cold and dampness, patients with cardiovascular diseases and liver and kidney diseases should eat less.
2. Many people know that there is lead in preserved eggs, so people buy lead-free preserved eggs thinking that they can be safely eaten. In fact, lead-free preserved eggs also contain lead, which is OK for adults, but it is better to eat less for children.
When processing preserved eggs, soda ash, lime, salt and plumbum preparatium powder should be mixed in a certain proportion, and mud and bran should be wrapped outside the duck eggs.
Two weeks later, delicious preserved eggs were made. Plumbum preparatium powder is lead oxide, which has the function of making eggs produce beautiful patterns, but with plumbum preparatium powder, preserved eggs will be polluted by lead. According to national regulations, the lead content of preserved eggs should not exceed 3 mg per 1000 g. Preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore, "lead-free preserved eggs" does not mean that there is no lead, but that the lead content is lower than the national standard.
Traditional Chinese medicine believes that children's bodies are "young yin and young yang" and their metabolism is extremely vigorous. After being absorbed by children, trace lead in "lead-free" eggs will remain in tissues such as liver, lung, kidney, brain and red blood cells, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" will cause bone and tooth dysplasia, loss of appetite, gastroenteritis, etc. in children, and will also affect intellectual development.
Lead-free preserved eggs are delicious and nutritious, but children are in the stage of vigorous physical development, and their reaction to the harm of lead is obvious, so it is better to eat less.
It's hot in summer, and most people like to entertain themselves with preserved eggs when drinking beer, or treat the whole family with cold preserved eggs. They may never think that preserved eggs may also cause food poisoning.
According to the inspection and analysis of relevant food experts, there are only 400-500 bacteria on the clean preserved egg shell, while there are as many as1.400-400 million bacteria on the dirty preserved egg shell. If a large number of these bacteria enter the egg through the pores of the egg shell, eating such preserved eggs will be poisoned. When purchasing preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; The contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.
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