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.
Chemical reactions require temperature. You can dig a cellar to keep the temperature.
Product characteristics and quality inspection:
Finished preserved eggs, eggshells are easy to peel and do not adhere, the protein is translucent brown solidified body, the surface of the protein has pine-like patterns, the yolk is dark green solidified, and some have sugar hearts. The cut egg pieces are mottled and rotten. The food is cool and refreshing, fragrant but not greasy, and delicious.
The quality inspection and grading of preserved eggs is the last important process for manufacturers and should be carried out in accordance with relevant state regulations. Consumers should also make choices when buying goods. The commonly used methods for quality inspection of preserved eggs are: first observation, second weighing, third shaking and fourth photographing.
One view: Look at whether the packaging material is moldy, whether the eggshell is complete and whether the shell color is normal (the green cylinder color is better).
Second, put the egg in your hand, gently throw it up and throw it several times in a row. If you feel elastic and trembling, the heavier egg is a good egg, otherwise it is a poor egg.
Three shakes: hold both ends of the egg with your thumb and middle finger, shake it up and down in your ear, and hear the sound of water or impact. If you can't hear the sound, it's a good egg.
Photo 4: If most eggs are black or dark brown and a few are yellow or light red, they are high-quality eggs. If most of them are yellow-brown transparent body, they are immature preserved eggs. One. primary raw materials
Eggs, lime, edible alkali, tea, hematoxylin. Wood chips (or rice husk), etc.
Second, the equipment and appliances
Iron pot, wire.
Third, the production method
Calculated by adding 2.6-2.9 kilograms of water to every 250-270 eggs, firstly, heat the water, add a proper amount of tea leaves and sappan wood (for seasoning and color matching), when the water turns reddish brown, add 500 grams of edible alkali and 375 grams of salt to every 250 eggs, then stop heating and take out the tea leaves and sappan wood. Press it again every 250 eggs. Five ashes were added to the standard of 3 125g lime, and they were continuously stirred while adding, so that they were completely dissolved and the liquid was pasty. When a stick is used to pick up a solution from the solution and it breaks immediately, it shows that the lime dilution scheduling is more appropriate.
Use iron wire to make a circle slightly smaller than the short diameter of eggs, stick the washed eggs with lime slurry one by one, pick them up and gently shake or stir them to make the lime slurry attached to the egg surface thin and uniform, and then roll on the sawdust pile to make the eggs drill a layer of sawn wood evenly. If there is no sawn timber, rice husk can be used instead.
Wash and dry the vat, sprinkle sawdust on the bottom, put the eggs with sawdust in the vat, seal them for 7 days, and then take them out of the vat and dry them immediately to get the finished product. During sealing, the indoor temperature should be 16℃ ~ 25℃, not exceeding 32℃ or lower than 5℃.
The method for checking the maturity of preserved eggs is as follows: On the 6th day after egg sealing, samples are taken to open the eggs, and when the yolk is found to be a yellowish translucent solid, it means maturity. If the yolk is still yellow liquid, it means that it is not mature and needs to be sealed for 1 ~ 2 days. If there are almond-sized black spots in the middle of the yolk, it means it is overcooked and should be dried immediately. In the process of making preserved eggs, the concentration of lime solution and the quality of lime are the key. The method to check the quality and concentration of lime is: break an egg and put it into the prepared lime lye; Protein solidifies within 1 ~ 2 minutes, which shows that the quality of lime is reliable and the concentration is appropriate. If the setting time is too long, it means that the concentration of limestone lye is small or the quality of lime is poor; If the setting time is too short, it means that the concentration of lime lye is too high.
Fourth, the process flow
Wash the eggs → put them into the solution → take them out → roll the sawdust → put them into the jar → seal them for seven days → take them out and dry them → get the finished product.