Can you tell me the traditional method of making preserved eggs?

Preserved eggs, also known as preserved eggs and preserved eggs, are traditional Chinese egg products, which are not only deeply loved by domestic consumers, but also famous in the international market.

1, Beijing preserved egg

Materials: 800 duck eggs, weighing about 60kg, water 50kg, soda ash (sodium carbonate) 3.3kg, quicklime 14kg, plumbum preparatium powder 150g, salt 2kg, black tea powder 1kg and cypress branch 250g.

Boiling: put the prepared salt, black tea powder and cypress branches into the pot according to the formula requirements, add water to boil (or pour 50 kilograms of boiling water into these auxiliary materials), slowly pour them into a jar with auxiliary materials such as quicklime, yellow lead powder and soda ash in advance while they are hot, and stir them constantly with a wooden stick. After all the auxiliary materials are dissolved, they become feed liquid and are cooled for later use.

Pouring eggs and soup: put the fresh duck eggs in a clean jar. Spread a layer of bedding grass, such as wheat straw, at the bottom of the tank in advance to prevent the duck eggs below from directly colliding with the bottom of the tank and being damaged. When loading the cylinder, gently lay it flat according to the level, and put it at a distance of 15 cm from the cylinder mouth, and the cylinder is full. Don't touch the egg noodles with bamboo grates to prevent the duck eggs from floating after pouring soup. Before filling the soup, mix the feed liquid evenly, slowly pour it into the tank along the tank wall according to the required amount until all the duck eggs are submerged, cover the cylinder head and let it stand indoors. The suitable temperature of soup filling liquid is 22 ~ 25℃.

Brewing: During brewing, the indoor temperature should be well controlled, generally between 20℃ and 24℃. Do not move the egg jar for the first two weeks after filling the soup, so as not to affect the solidification of the eggs. After the gas cylinders are loaded, the first quality inspection shall be conducted 6 ~ 7 days in summer and 9 ~ 1 1 day in winter. After illumination, the sampled eggs were found to be basically black with skin, indicating that they were normal. If it is all black, it means that the feed liquid is too strong and needs to be diluted with herbal tea. The second inspection can be carried out about 20 days after lowering the cylinder.

Wash eggs out of the jar: the maturity of preserved eggs in Beijing is about 35 ~ 45 days. The sign of maturity is that eggs are shaken and elastic when thrown into the air; The light perspective content is tea red; Peeling inspection showed that the protein was dark green, non-sticky, well solidified, the yolk was green-brown, the center was pale yellow, and there was a maltose-like core. When reaching the above standards, you should leave the hospital immediately to avoid aging. After the preserved eggs are taken out of the jar, they should be cleaned in time and drained. Wash eggs with cold boiled water or residual supernatant, and avoid using raw water.

Mud coating, bran rolling, storage and transportation: preserved eggs should be inspected and graded after they are taken out of the can, and a small part can be directly supplied to the market. Preserved eggs for export or storage should be wrapped in mud and rolled up. The production of mud depends on the maturity of preserved eggs. Generally, 60% ~ 70% yellow mud is added with 30% ~ 40% preserved egg soup, and it is made into mud paste with warm water. When wrapping mud, first wrap the mud one by one, and then roll it back and forth on the rice bran or chaff to make it stick to the mud evenly. The packaged preserved eggs are put into boxes or drums, sealed and sealed, and then stored and transported. The storage period is generally 3 ~ 4 months.

2. Hunan preserved eggs

Ingredients: duck egg 1000, soda ash 1. 1 kg, quicklime 3.8kg, black tea powder 400g, mulberry ash12.5kg, salt1.6kg, water 20.6kg and yellow mud 600g.

Processing: Boil soda ash, salt, black tea powder and water in a pot, then pour into a jar filled with yellow mud in advance, stir well and let it cool for later use. Dip the selected duck eggs into the cooled slurry to make them evenly covered with mud. Immediately put the eggs into a container filled with mixed powder of quicklime and mulberry ash and roll them so that the eggs are evenly covered with the powder. Then it is sealed in a cylinder and stored in a warehouse. Generally, it can mature and come out of the cylinder in about 2 months.

3. Shandong preserved eggs

Ingredients standard (summer formula): duck egg 100, salt175g, black tea powder 75g, soda ash 350g, quicklime1500g, pine ash 75g, yellow lead powder12.5g, clear water 5kg and appropriate amount of loess.

Processing technology: put the above ingredients (except loess) into a pot to boil soup, remove slag and let it cool for later use. After selecting qualified fresh duck eggs, place them horizontally and gently in the tank until they are 80% full. Separate the egg noodles with sorghum stalks to prevent the duck eggs from floating after adding soup. Then slowly pour the cooled soup into the tank along the tank wall until the egg surface is submerged, and finally cover it and seal it. It will mature in about 40 days and be out of the can. After the preserved eggs are taken out of the jar, they are washed with cold boiled water, drained, coated with mud made of soaked egg liquid and loess, rolled with chaff, and sealed in the jar for preservation.

Step 4 Preserve eggs quickly

Materials: eggs 1 0,000, quicklime 10 kg, soda ash 3.5 kg, salt 350 g, star anise 250 g, pepper 250 g, pine and cypress 1 branch, monosodium glutamate 50 g, black tea powder 50 g, rice bran and plant ash.

Processing: First, put pepper, star anise and pine and cypress branches into a pot, add 5 kilograms of water and cook for half an hour, then add salt and black tea powder for 5 minutes, then add monosodium glutamate and stir, then take out and filter to get juice. After the juice is slightly cooled, add quicklime and soda ash and fully stir until it is completely dissolved. Finally, grab 8 ~ 10 by hand, add plant ash and stir into a paste. Dip the selected fresh eggs in the paste to make them stick to the paste, then roll them on the bran and seal them in a jar. If you put the egg can at room temperature of 30℃, it only takes 7 days to mature and get out of the can. After being taken out of the can and dried, it can be sold or boxed (stored).