How to pickle salted duck eggs

(1) Selection of fresh eggs The selection requirements for fresh eggs are the same as those for preserved eggs.

(2) Preparation of Salted Egg Formula Salted egg formula includes salted egg formula and yellow mud egg (grey egg) formula.

The formula of salted egg: water 100 kg, salt 25-30 kg, salted egg curing agent 0.2 kg.

The formula of pickled yellow mud (grey bag) eggs is: water 100 kg, salt 100 ~ 150 kg, plaster 100 kg and salted egg curing agent 0.25 kg.

(3) firstly, putting the powder of the salted egg curing agent into a mixing tank, and stirring the salt and water until they are completely dissolved; Then put the salted egg salting agent granule package, and marinate the salted egg immediately after stirring evenly (if the egg is wrapped with putty, add putty and stir evenly to marinate the salted egg).

(4) Pickling management When salted eggs are salted with salt water, the indoor temperature should be strictly controlled not to exceed 30℃ to avoid direct sunlight. When salting salted eggs by marl method, the eggs rolled through the mud should be placed in bamboo baskets layer by layer, and nylon bags should be tied tightly to avoid air leakage as much as possible.

(5) Clean the eggshell surface. First, soak the salted eggs marinated by the plaster wrapping method in water. When the plaster is gradually separated from the eggshell surface, clean the eggshell surface with a cleaning ball like an egg soaked in salt water and dry the water on the eggshell surface.

(6) vacuum packaging: the preserved raw eggs are put into a salted egg bag for vacuum packaging.

(7) Sterilization and storage The sterilized cooked salted eggs should be cooled to about 40℃ as soon as possible, and the surface moisture should be dried, packaged and stored.