How long is the shelf life of preserved eggs?
Generally, preserved eggs can be kept for 3-5 months. If preserved eggs have been opened, they must be eaten within 1-2 hours. Don't expose them to the air for a long time or keep them in the refrigerator for the next meal, otherwise they will be easily infected with Salmonella.
Because the suitable temperature for the growth of Salmonella is 20℃~37℃, it will float in the air with dust and multiply rapidly when it meets a suitable carrier. Preserved eggs are such a carrier, which can provide a lot of nutrition for Salmonella and make bacteria multiply rapidly. This kind of eggs with bacteria will cause poisoning after eating. It is worth noting that even if the preserved eggs infected with this bacteria are put in the refrigerator, the low temperature can't stop the bacteria from multiplying in large numbers, but it just makes them less active.
Salmonella will die at 70℃~80℃ for 5 minutes. Therefore, after the preserved eggs are shelled, steam them at high temperature for about 5 minutes, or put them in the microwave oven? Turn around? It is relatively safe to eat after cooling without affecting the taste at all.
Tip: If you have abdominal pain, watery diarrhea, nausea, vomiting and other symptoms after eating preserved eggs, you can drink some sugar salt water (1:1) to control your illness before going to the hospital.
Preservation method of preserved eggs
If there are preserved eggs at home that can't be eaten or need to be preserved for a period of time, they can be sealed in plastic bags and placed in a cool and ventilated place. Generally, they can be preserved for about 3 months without changing their flavor.
Tips:
Some families keep preserved eggs in the refrigerator or even freeze them, thinking that they can be stored for a long time without deterioration. In fact, on the contrary, preserved eggs are made of alkaline substances, which are gelatinous and contain about 70% water. After freezing, the water will gradually freeze. At this time, when the preserved eggs are taken out to eat, the ice will gradually melt, and its colloidal body will become honeycomb, which changes the original mellow and fragrant flavor of the preserved eggs and reduces the edible value. Moreover, low temperature will make the color of preserved eggs yellow and the taste hard, which is very different from normal preserved eggs. Therefore, preserved eggs are not suitable for storage in the refrigerator.
Preserved eggs are very common food in life, which are made by duck eggs after special processing methods. Food has a shelf life. Let's take a look at how long the shelf life of preserved eggs is, how to preserve preserved eggs and how to identify good or bad.
How to tell whether preserved eggs are good or bad
Appearance identification
Observe whether its appearance is complete, whether there is damage, mildew and so on. You can also feel its elasticity by hand, or shake the egg to listen to its sound. The surface of good preserved eggs is completely covered with mud without mildew spots, and the eggshell is also intact without damage after the covering is peeled off; Elasticity after peeling; There is no turbulence when shaking. Poor preserved egg packaging materials are damaged or moldy; Peel off the package u> Shrimp is afraid of evil knocking at grasshopper beer, and there is a sound of water or a feeling of light floating after shaking.
Light transmission identification
The preserved eggs were identified according to the light transmission method of fresh eggs after the wrapping was removed, and the color, solidification state and air chamber size of the eggs were observed. The contents of inferior leather balls are not solidified, but are water-like and have large air chambers.
Taste it.
The whole preserved egg is solidified, non-sticky, clean and elastic, translucent brown, with loose pattern texture; When the egg is cut vertically, it can be seen that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent odor or a musty smell.