In fact, lead-free preserved eggs also contain lead, so children should eat less.
When processing preserved eggs, soda ash, lime, salt and yellow lead powder should be mixed in a certain proportion, and mud and bran should be wrapped outside the duck eggs. In two weeks, it will become very beautiful.
Delicious preserved eggs are ready. Lead lead powder is lead oxide, which can make eggs produce beautiful patterns, but with lead powder, preserved eggs will come into contact with lead.
Pollution. According to the national regulations, the lead content of preserved eggs per1000g should not exceed 3mg, and preserved eggs that meet this standard are also called lead-free preserved eggs. So,
"Lead-free preserved eggs" does not mean that there is no lead, but that the lead content is lower than the national standard.
Chinese medicine believes that children's bodies are "young yin and young yang" and their metabolism is extremely vigorous. Trace lead in "lead-free" eggs will remain after being absorbed by children.
In liver, lung, kidney, brain and other tissues and red blood cells, calcium in bones and teeth will also be lost. Regular consumption of "lead-free preserved eggs" can cause children's bones.
And tooth dysplasia, anorexia, gastroenteritis, etc. And it will also affect intellectual development.
Lead-free preserved eggs are delicious and nutritious, but children are in a vigorous stage of physical development and have obvious reactions to the harm of lead, so it is better to eat less.
wonderful
"Eating preserved eggs can also be toxic.
Summer is hot, and most people like to entertain themselves with preserved eggs when drinking beer, or treat the whole family with cold preserved eggs. It may never occur to them 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 clean eggshells, while there are as many as10.40-0.40 billion bacteria on dirty eggshells. If these bacteria enter the egg in large quantities through the pores of the eggshell, eating such preserved eggs will be poisoned.
When buying preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; Contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.
Salmonella is the main bacterium that pollutes preserved eggs. After it enters the human body with preserved eggs, it causes inflammation on the intestinal trace membrane. After bacterial division, it will produce highly toxic endotoxin, which will cause poisoning symptoms.
Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius, at 70 degrees Celsius for 5 minutes and at 60 degrees Celsius 15-30 minutes. Therefore, when eating suspicious preserved eggs, you can steam the shelled eggs at high temperature for about 5 minutes, and then you can eat them safely after cooling. The suitable temperature for the growth of Salmonella is 20℃-37℃, and the temperature in summer and autumn is just within this range, so people should pay special attention to prevent preserved egg poisoning.
The main symptoms of preserved egg poisoning are nausea, vomiting, headache, dizziness, abdominal pain and diarrhea. If the above symptoms appear, you should stop eating.
3 "Avoid eating preserved eggs.
Preserved eggs are made of soda ash, lime, salt and lead oxide in a certain proportion. Because it contains a certain amount of lead, frequent consumption will cause lead poisoning. It is characterized by insomnia, joint pain, anemia, inattention, hyperactivity, mental retardation, mental retardation and brain dysfunction. Lead replaces calcium in human body, which will lead to calcium deficiency.
4. Preserved egg processing technology
The main raw materials are duck eggs or eggs, salt, edible alkali, quicklime, black tea powder, lead monoxide, plant ash, rice husk and yellow mud.
Equipment and appliances iron pot, cylinder, plastic film.
Production method:
1. 1. Weigh 2 kg of salt, 35 kg of edible alkali, 2 kg of quicklime 15 kg of black tea powder, 5 kg of lead monoxide 150 g, 5 kg of plant ash and 50 kg of water to brew 62.5 kg of duck eggs.
2. First, pour water into an iron pan, then add salt, alkali and black tea powder, stir evenly and heat to boiling;
3. Put the quicklime, alumina and plant ash into another tank, pour the boiled saline-alkali tea solution into the tank, stir it evenly, and then use it after cooling.
4. Wash and dry an empty jar, spread a layer of washed wheat straw on the bottom of the jar, put the selected fresh duck eggs into the jar layer by layer, preferably nine layers, put a bamboo grate on it, then press a proper amount of weight, and slowly pour the evenly stirred feed liquid with appropriate temperature into the jar filled with duck eggs until the egg surface is submerged (feed liquid temperature: about/kloc-0 in winter)
5. Store it indoors at 20℃ ~ 25℃ and take samples every 10 day until the egg white and yolk are completely soaked, which takes about 30 ~ 40 days.
6. After taking out of the can, wash the feed liquid on the egg skin with clear water, dry it in the sun, select qualified eggs with positive egg color, heavy hand feeling and no shaking inside, and evenly coat them with clean yellow mud or soaked viscous residual liquid. About 2 ~ 3 cm thick, immediately roll a layer of rice husk and put it into the cylinder. After filling, seal the gas bottle mouth with plastic film. Store it in a cool and dry place and dry it to get the finished product.
Technological process: weighing → batching → soaking eggs → wrapping eggs → drying in the shade.
5 "Baiyangdian preserved egg"
Baiyangdian preserved egg, also known as preserved egg, is a traditional food exported from Hebei Province. The main producing area is near Baiyangdian Lake, especially Ren.
The preserved eggs produced by Qiushi Seven Rooms are the most famous.
Baiyangdian preserved eggs have a production history of 150 years. It is said that during the Qing Dynasty, there were many workshops for processing pine near the temple.
Flower olives (salted duck eggs) are transported by land and water, selling well in Beijing, Tianjin, Baoding and other places, and are favored by the market. In these places,
There is a saying in the local area called "no loose seats".
Baiyangdian is a land of fish and rice with vast water surface, beautiful scenery and rich products. Lake ducks are raised in water and feed on fish.
Shrimp and insect eggs are not only large, but also nutritious. Making preserved eggs requires a variety of raw materials and techniques. white
Yangzhou preserved eggs are famous for their crystal clear, dark green yolk and rich fragrance. It tastes delicious and smells delicious.
Rich but not greasy, easy to digest and carry, it is a good product for home travel.
6. Processing method of preserved eggs
Preserved eggs, also known as "preserved eggs" and "preserved eggs", are common cooking materials all over the country. As we all know, preserved eggs are made of raw duck eggs wrapped with lime, plant ash and salt. For various reasons, the protein of some preserved eggs has solidified, but the yolk is still very thin (commonly known as delicious eggs), which really brings great inconvenience to cutting and matching. How to solve this problem? In fact, the method is very simple, that is, peel off the mud outside the preserved eggs and steam them in a cage for a few minutes. Because the steamed preserved egg film will automatically stick to the eggshell, it is easy to shell when peeling, and it is easy to ensure the integrity of the egg shape. In addition, steamed preserved eggs not only have completely solidified yolk, which is convenient for cutting and molding, but also have the functions of sterilization and disinfection, reducing the astringency of preserved eggs and so on.
7 "preserved egg selection method"
Preserved eggs are usually fresh duck eggs, coated with a layer of mud and pickled for a period of time. The amino acid content of preserved eggs is 1 1 times higher than that of fresh duck eggs, and there are more kinds of amino acids than fresh duck eggs. However, if you buy inferior preserved eggs, not only the nutrients are destroyed, but also the eating quality is extremely poor and even inedible. So, how to buy preserved eggs? Here is the secret of choosing preserved eggs for you.
The simple way to buy preserved eggs is to weigh, shake, look at the shell and taste.
Check: put the preserved egg in the palm of your hand and check it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality.
The second shake: shake the preserved egg by your ear with your hand. Good quality preserved eggs have no sound, and poor quality has sound; And the louder the sound, the worse the quality, even the bad guys or rotten eggs.
Third, look at the shell: that is, peel off the mud attached to the preserved egg and look at its shell, with the eggshell intact, gray and white, and no black spots as the top grade; If there are cracks in the eggs, it is often possible to infiltrate too much alkali during the processing, thus affecting the flavor of protein, and bacteria may also invade from the cracks, making the preserved eggs deteriorate.
If the preserved egg is qualified, the egg white is obviously elastic, brown in color, with pine pattern, with black-green or blue-black yolk periphery and orange-red center. After this preserved egg is cut, the cross-sectional color of the egg is diversified, which has the characteristics of good color, fragrance, taste and shape.
Processing and production of lead-free preserved eggs
Formula:
100 eggs; 250g of soda ash, 675g of quicklime, 0/00g of salt/kloc-0, 960g of plant ash, 0/00g of tea/kloc-0, and a little spice. In addition, prepare chaff or sawdust to stick to the surface of ingredients. (The above formula can be divided in half or in proportion. )
Material selection criteria:
The eggshell is required to be clean, with white or pink frost outside the shell and no peculiar smell; Soda requires that the content of sodium carbonate should not be less than 90%; The content of calcium oxide in quicklime should not be less than 75%, and the content of sodium chloride in salt should not be less than 90%. Plant ash requires that the content of potassium carbonate and sodium carbonate should not be less than 75%, and tea should be in powder form.
Operation:
Accurately weigh all kinds of raw materials according to the formula standard and spread them separately. Then boil the tea for five to eight minutes, and melt the quicklime with the boiled tea. After ash removal, put it into soda ash and mix well. Finally, add salt and plant ash, stir into paste, and use. It should be used in combination to avoid reducing the efficacy. When operating, the operator should wear latex gloves, take a small piece of mud about 30 to 40 grams with a spoon and put it on the left-hand valley or sawdust. Take an egg, gently turn the egg with both hands and roll it, so that the shell of the egg is evenly covered with 3 mm thick mud. Then let it stand for about ten minutes, put it in a container, cover it and seal it. Under the condition of 20-25℃, it can mature in seven to eight days and can be stored for six months without deterioration.