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2016

The practice of preserved eggs

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Industry Information

Preserved eggs are traditional products in China and are loved by people. However, a certain amount of lead oxide is generally added to the production of traditional preserved eggs, resulting in a trace of lead in the finished product. Lead gathers in the human body, which may cause chronic poisoning. Due to the traditional use of mud and bran wrapping, which is time-consuming and laborious, and affects the cleanliness and beauty of preserved eggs, Hubei Shendan took the lead in revising the national standard for preserved eggs in 2008 and passed the examination and approval by experts, thus entering the era of lead-free preserved egg technology. So let's introduce some practices of preserved eggs

1. Material liquid preparation. Formula (based on 200 duck eggs): soda ash 1.55kg, quicklime 4.4kg, salt 0.77kg, tea powder 50g, zinc chloride 28.4g, water 22kg. Matching method: first put soda ash and black tea powder into the bottom of the tank, then pour boiling water into the tank, fully stir to dissolve them all, then put quicklime in several times (note that quicklime cannot be put too much at one time to prevent boiling water from splashing out and hurting people), and stir after autolysis. Take a small amount of upper solution in a mortar, add zinc chloride and fully grind it to dissolve, then pour it into the material, add salt after 3-4 hours, and stir well. After 24-48 hours, stir well and remove the residue.

2. Inspection of raw eggs. Raw eggs should be basically the same size, egg shell integrity, the same color fresh eggs. Wash and dry the selected eggs for later use.

3. Cylinder loading and filling. First, add a small amount of material liquid at the bottom of the cylinder, and put the selected qualified raw eggs into the cylinder. Place them horizontally and avoid standing upright. Place them layer by layer. The top egg should be about 10cm away from the cylinder opening to seal the cylinder. After the eggs are packed, the surface of the cylinder is pressed with bamboo chips to prevent the eggs from floating when filling the feed liquid. Then the feed liquid cooled to below 20 ℃ is fully stirred and poured into the cylinder while stirring until the eggs are completely submerged by the feed liquid, and the cylinder head is covered.

4. Immersion management. First of all, we must master the indoor temperature, generally 18-25 ℃; secondly, we must regularly check. Generally 25-35 days can be out of the cylinder.

5. Out of the cylinder. The mature preserved eggs should be soaked out of the cylinder in time to avoid "aging". Put the preserved eggs out of the jar into the bamboo basket, and rinse the dirt on the eggshell with the residual supernatant (do not use raw water).

6, coating. ① Coating preparation. Formula: liquid paraffin 30%, Span 2.6, Tween 3.9, triethanolamine 3.5, water 60%. Put the first three raw materials into the reaction pot according to the formula, heat slowly, stir slowly, so that the temperature rises to 92 ℃, and then quickly pour the triethanolamine into the reaction pot, and heat to make the temperature reach 95 ℃, at this time need to keep stirring. Cool to room temperature, the resulting white emulsion is white oil preservation coating. Take 40% of the coating and 60% of the water into the container, stir well and then use it. ② Coating method. Dip the preserved eggs to be coated into the coating solution, remove the excess coating solution immediately, and put them into the egg basket for storage or sale. Preserved eggs made by this method can be stored for half a year.

The practice of preserved eggs

Why is Hubei Shendan preserved egg so famous?

Shendan cool pine flower preserved eggs are more popular in winter

Why is Hubei Shendan preserved egg so famous?

Shendan cool pine flower preserved eggs are more popular in winter