Preserved egg catalogue

Also known as preserved eggs, preserved eggs and so on. , a traditional flavor egg product in China, is not only deeply loved by domestic consumers, but also famous in the international market.

Preserved eggs, also known as preserved eggs and preserved eggs, are a kind of traditional flavor eggs in China, which are deeply loved by people all over the country. After special processing methods, preserved eggs will become black and bright with white patterns on them. When you smell them, there will be a special fragrance. Preserved eggs taste fresh, smooth and refreshing, and have unique color and fragrance.

After historical evolution, preserved eggs and salted duck eggs became the most popular flavor eggs in China, and gradually formed the custom of eating two eggs during the Dragon Boat Festival. Every Dragon Boat Festival, in addition to traditional zongzi, salted duck eggs and preserved eggs have become the best gifts for relatives and friends!

Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong said in the Diet Spectrum of Interesting Life: "Preserved eggs, pungent, astringent, sweet and salty, can clear away heat, sober up, purge large intestine fire, treat diarrhea and disperse astringency." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.

The traditional method of making preserved eggs is almost always the use of Chinese medicine Lithargyrum, but the lead content in preserved eggs is daunting. Now people have invented the method of making lead-free preserved eggs. People who love preserved eggs need not worry about lead poisoning.

Yuanzhou District, Yichun City, Jiangxi Province is an important producing area of preserved eggs.

[Edit this paragraph] Source

How were the original preserved eggs made? According to legend, during the Taichang period of the Ming Dynasty, the owner of a small teahouse in Wujiang County, Jiangsu Province knew how to do business, so the business was booming. Due to the shortage of manpower, the shopkeeper poured the brewed tea into the ashes when entertaining guests. Coincidentally, the shopkeeper also keeps several ducks and loves to lay eggs in the ashes. When the host picks up the egg, it is inevitable that there will be omissions. Once, the shopkeeper found a lot of duck eggs while cleaning the tea residue from the furnace ash. He thought they were inedible. Who knows, when I peeled it off, it was dark and bright, with white patterns on it. When you smell it, a special smell comes to your nose. Have a taste. It's fresh, smooth and refreshing. This is the most primitive preserved egg. Later, after continuous exploration and improvement, the production technology of preserved eggs was improved day by day. On the other hand, preserved eggs originated in Tianjin. Word of mouth: About 200 years ago, a son of a wealthy family in a village in Tianjin made a coffin for his mother and put it in an empty house for later use. After a long time, when his mother was still alive, he ordered his family to sprinkle lime and plant ash into the coffin to prevent moisture, and left a big gap on the coffin lid for ventilation. Forget it when it's over. The following year, when her mother died, she moved the coffin to the grave and found more than 100 eggs in plant ash. The dutiful son was so angry that he took it out and dried it. The shell is broken, and the inside becomes a dark brown transparent crystal, which is very chaotic. Someone who dares to taste it is really delicious. The onlookers also felt strange, so they quickly tasted it, and the result was like this. People of insight will follow suit afterwards, putting fresh eggs in lime and plant ash, and so on. As a result, neighbors followed suit and called them "color-changing eggs". For a long time, this original technology has been circulated in Jiangsu and Zhejiang provinces, and it has been improved repeatedly and perfected day by day. As a brand-new food, color-changing eggs have been pushed to the market by Jiangsu and Zhejiang people who are good at business. So today's "preserved eggs in Songhua" began in Tianjin and became in Jiangsu and Zhejiang.

[Edit this paragraph] category

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 made regulations prohibiting the sale, which has affected the sale of preserved eggs exported to 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.

[Edit this paragraph] Product function

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 hearts. The cut egg pieces are colorful. The food is cool and refreshing, fragrant but not greasy, and delicious.

[Edit this paragraph] Quality inspection

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.

[Edit this paragraph] Production

How did the pine flowers on the pine eggs come from? Is actually produced by a chemical reaction:

The main chemical component of protein is a kind of protein. When eggs are kept for a long time, some protein in protein will break down into amino acids. Do you know amino acids? Its chemical structure has a basic amino group -NH2 and an acidic carboxyl group -COOH, so it can react with acidic and alkaline substances. Therefore, people deliberately added some alkaline substances, such as lime, potassium carbonate and sodium carbonate, in the design of making preserved eggs. They will pass through the holes in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape to form beautiful pine flowers.

Why is the yolk of preserved eggs bluish black? In fact, this is also caused by chemical reactions:

The main chemical composition of preserved eggs is another kind of protein, which contains sulfur. After a long time, the egg yolk will also decompose into amino acids, and release what we usually call rotten egg-flavored gas-hydrogen sulfide. Egg yolk itself contains many minerals, such as iron, copper, zinc and manganese. Hydrogen sulfide can react with these minerals to form sulfide. Therefore, the blue-black yolk is the source of these sulfides. Most of these sulfides are extremely insoluble in water, so they are not absorbed by the human body.

In addition, because a large amount of protein in preserved egg yolk is decomposed into amino acids, the yolk of preserved egg tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat.

Suggestion: Add some old vinegar when eating preserved eggs, which can sterilize, neutralize some alkalinity of preserved eggs and taste more delicious.

[Edit this paragraph] preserved egg dish

Peppered preserved egg: Peppered preserved egg-Five Lakes Pink

Ingredients: 3 preserved eggs, 3 peppers and 2 garlic.

Seasoning: cooked oil, sesame oil, soy sauce, monosodium glutamate.

Practice: Cut preserved eggs into buds, and chop peppers and garlic. Put preserved eggs on a plate, spread screaming and chopped garlic in the middle, evenly prepare seasoning and sprinkle on the plate. Mix well when eating.

[Edit this paragraph] Side effects

Many people know that preserved eggs contain lead, so people buy lead-free preserved eggs and think they can eat them safely. In fact, lead-free preserved eggs also contain lead, which is ok for adults, but children should eat less.

When processing preserved eggs, soda ash, lime, salt and yellow lead powder should be mixed in a certain proportion, and mud and bran should be wrapped outside the duck eggs. Two weeks later, the delicious preserved eggs are ready. Plumbum preparatium powder is lead oxide, which can make eggs produce beautiful patterns, but with Plumbum preparatium powder, preserved eggs will be polluted by lead. According to the national regulations, the lead content of preserved eggs per1000g should not exceed 3mg, and preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore, "lead-free preserved eggs" are not lead-free, but lead content is lower than the national standard.

Chinese medicine believes that children's bodies are "young yin and young yang" and their metabolism is extremely vigorous. Trace lead in "lead-free" eggs will remain in tissues such as liver, lung, kidney, brain and red blood cells after being absorbed by children, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" will cause bone and tooth dysplasia, loss of appetite, gastroenteritis and so on. In children, it will also affect intellectual development.

Lead-free preserved eggs are delicious and nutritious, but children are in a stage of vigorous physical development and have obvious reactions to the harm of lead, so it is better to eat less.

Summer is hot, and most people like to entertain themselves with preserved eggs when drinking beer, or treat the whole family with cold preserved eggs. It may never occur to them that preserved eggs may also cause food poisoning.

According to the inspection and analysis of relevant food experts, there are only 400-500 bacteria on clean eggshells, while there are as many as10.40-0.40 billion bacteria on dirty eggshells. If these bacteria enter the egg in large quantities through the pores of the eggshell, eating such preserved eggs will be poisoned. When buying preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; Contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.

Salmonella is the main bacterium that pollutes preserved eggs. After it enters the human body with preserved eggs, it causes inflammation on the intestinal trace membrane. After bacterial division, it will produce highly toxic endotoxin, which will cause poisoning symptoms.

Experiments have confirmed that Salmonella will die immediately at a high temperature of 100 degrees Celsius, at 70 degrees Celsius for 5 minutes, and at 60 degrees Celsius 15-30 minutes. Therefore, when eating suspicious preserved eggs, you can steam the shelled eggs at high temperature for about 5 minutes, and then you can eat them safely after cooling. The suitable temperature for the growth of Salmonella is 20℃-37℃, and the temperature in summer and autumn is just within this range, so people should pay special attention to prevent preserved egg poisoning.

[Edit this paragraph] Nutritional analysis

Compared with duck eggs, preserved eggs contain more minerals, but the fat and total calories decrease slightly. It can stimulate digestive organs, stimulate appetite, promote digestion and absorption of nutrients, neutralize gastric acid, and reduce temperature and blood pressure. Has the effects of moistening lung, nourishing yin, stopping bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain.

[Edit this paragraph] Relevant persons

Everyone can eat it.

1. Fire is the most suitable;

2. Children, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and liver and kidney diseases should eat less.

[Edit this paragraph] Eat like a gram.

Preserved eggs should not be eaten with turtles, plums and brown sugar.

[Edit this paragraph] Therapeutic effect

Pine eggs are pungent, astringent, sweet, salty and cold, and enter the stomach meridian;

Has the effects of moistening throat, clearing away heat, sobering up, removing large intestine fire, and treating diarrhea.

If vinegar is mixed with food, it can clear away heat and diminish inflammation, nourish the heart and replenish the body; Can be used for treating periodontal disease, aphtha, dry throat and thirst.

[Edit this paragraph] Other related

Preserved eggs may have evolved from salted duck eggs recorded in the Book of Qi Yaomin in the Northern Wei Dynasty. Preserved eggs are clearly recorded in Zhuyushan House Miscellaneous Department, which was written in the 17th year of Emperor Xiaozong of Ming Dynasty (1504).

Nowadays, it has become a common folk product, often used in banquets and exported. In the past, preserved eggs were made of a certain amount of lead oxide, which was harmful to human health. China began to produce low-lead and lead-free preserved eggs in the 1980s.

[Edit this paragraph] Remarks

The simple way to buy preserved eggs is to weigh, shake, look at the shell and taste.

Step 1: Put the preserved egg in the palm of your hand and weigh it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality;

The second shake: shake the preserved egg by your ear with your hand. Good quality preserved eggs have no sound, and poor quality has sound; And the louder the sound, the worse the quality, even the bad guys or rotten eggs;

Third, look at the shell: that is, peel off the mud attached to the preserved egg and look at its shell, with the eggshell intact, gray and white, and no black spots as the top grade; If it is a cracked egg, it is often possible to infiltrate too much alkali in the processing process, thus affecting the flavor of protein, and bacteria may also invade from the crack and deteriorate the preserved egg;

Four flavors: if the preserved egg is qualified, the egg white is obviously elastic, brown, with pine-like patterns, and the periphery of the egg yolk is black-green or blue-black, and the center is orange-red. After this preserved egg is cut, the cross-sectional color of the egg is diversified, which has the characteristics of good color, fragrance, taste and shape.

[Edit this paragraph] Nutrients per 100g

Energy 17 1 kcal

Protein14.2g.

Fat10.7g.

Carbohydrate 4.5 grams

Folic acid 13.4 μ g

Cholesterol 608 mg

Vitamin A2 15 μ g

Thiamine 0.06 mg

Riboflavin 0.18mg

Nicotinic acid 0. 1 mg

Vitamin E3.05 mg

Calcium 63 mg

Phosphorus165mg

Potassium 152 mg

Sodium 542.7 mg

Iodine 6.8 micrograms

Magnesium13mg

Iron 3.3 mg

Zinc 1.48 mg

Selenium 25.24 micrograms

Copper 0.12mg

Manganese 0.06 mg

The above data refer to China Food Composition Table (2002) compiled by Nutrition and Food Safety Institute of China Center for Disease Control and Prevention. The above data are for reference only and shall not be used for other purposes.