What kind of eggs are preserved eggs made of?

Preserved eggs, also known as preserved eggs, preserved eggs, gray eggs, wrapped eggs and so on. It is a traditional egg product in China. The main raw material is duck egg, which tastes fresh, smooth and refreshing, slightly salty, and has a unique color and fragrance. Preserved eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market.

After a special processing method, preserved eggs will become black and bright with white patterns on them. When you smell them, there is a special smell, which is one of people's favorite foods.

Extended data:

Preserved egg classification

1, lead-free preserved eggs

Lead oxide (yellow lead powder) is added to the traditional preserved egg processing formula in China. Because lead is a toxic heavy metal element, some countries have banned the sale, which has affected the export of preserved eggs in China. Therefore, the relevant scientific research departments have studied the substitute substances of lead oxide, among which EDTA and FWD have better effects.

When EDTA (ethylenediamine tetraacetic acid) is used, the formula and processing technology of other auxiliary materials remain unchanged, as long as lead oxide is removed and EDTA is used instead. Generally processing 1000 duck eggs, the dosage is 0. 12 ~ 0. 13 kg.

FWD is a substance synthesized by trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg FWD in 75 kg cold boiled water to make 1500 duck eggs. The formula and processing method of other auxiliary materials are the same as when lead oxide is used.

2, colorful preserved eggs

The main raw materials are fresh duck eggs, white lime, secondary tea, salt, flour alkali, yellow lead powder, plant ash, loess and rice husk.

Equipment, utensils, cylinders, basins, etc. The preparation method comprises weighing 25g of tea,100g of salt,165g of surface alkali, 400g of lime,10g of yellow lead powder, 300g of plant ash,1500g of loess and 2,500g of rice husk. First, pour 1500g hot water into a vat, put the tea leaves, salt, flour alkali and plumbum preparatium powder into the vat and stir them evenly, then put the sieved white lime, loess and plant ash into the vat and stir them evenly to form slurry.

Buy 35 fresh and undamaged duck eggs, put on rubber gloves, wrap them one by one with prepared mud, put them in a jar, seal them with plastic film, and store them at room temperature 15℃ ~ 30℃ for 30 ~ 40 days. The technological process is weighing → batching → capping → storage → finished product.

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