Eggs are preserved eggs with alkali, salt, lime and other pickled, in the role of alkali, egg protein coagulation degeneration, into a resilient and transparent brown colloid, some protein and fat decomposition and transformation, making it easier to digest and absorb. The preserved egg is refreshing and refreshing, delicious and not greasy, and increases appetite.
Salted eggs are made from salted eggs, which are delicious and fresh, oily and delicious. They are common convenience foods on the table.
The production of preserved eggs and salted eggs is not complicated, especially the rise of non-mud and unleaded preserved eggs in recent years, which are welcomed by people because of the inconvenience of removing mud and washing shells. Here we will introduce several types of eggs without preserved eggs and salted eggs. The production method.
Egg production method 1 (alkali lime method)
1. Raw material formula: 10 kg (150-180) eggs, 11 kg of water, 1 kg of quick lime, 600 g of soda ash, 350 g of salt, 100 g of black tea, and 30 g of copper sulfate.
2, production methods
(1) Preparation of raw materials. Eggs should be fresh, no dark spots of light, shaking no sound; lime required to generate a large number of air bubbles can be followed by disintegration loose into white powder; soda ash is steamed with the alkali face; salt with large grain or salt can be.
(2) Liquid feed system. The black tea is added with water and boiled into tea juice, and then it is slowly poured into a container containing soda ash, salt, copper sulfate and quicklime. Stir it evenly, remove the bottom ash, stones and other impurities, and cool it for use.
(3) marinated. Put the eggs in a clean jar until they are 15 cm long. Put bamboo and wooden sticks to prevent poultry eggs from floating during salting. Stir the liquid into the cylinder, submerge the egg surface, and seal it with a plastic cloth.
(4) Management. After the eggs are put into the tank, do not move them freely, nor turn the eggs, and keep the ambient temperature around 20°C. After pickling for 7 days, take 3 eggs and look at the light. If black is not bright, open the head of the eggs to see if the protein is coagulated and transparent, indicating that the marinating is normal. If the protein is bad, it indicates that the material is too alkaline. Add appropriate amount of cold water to dilute the liquid, such as protein softening does not form, indicating that the feed solution is weak alkaline, you can add alkali or extend the pickling time.
(5) Out of cylinder. After 20 days of marinating, the shell can be viewed. If the surface is smooth, the egg body is brown, indicating that it has been pickled and matured. Can be out of the tank.
(6) Wash and dry. After the cylinder is out, wash the eggshell with cold water or disinfectant and drain to dry.
(7) Film preservation. If dried eggs need to be sold far away, they can be melted with edible wax. Put the preserved egg into the wax solution and soak it for a while. Can be packaged and sold.
Egg production method II (caustic soda method)
The use of caustic soda (flame, sodium hydroxide) to make preserved eggs, no calcium deposits, can reduce the operation of washing eggs, and the concentration of the liquid is easy to grasp, suitable for large-scale production.
1. Raw material formula: 10 kg of poultry eggs, 10 kg of water, 500-600 g of caustic soda, 200 g of black tea, and 400 g of salt.
2, production methods: the end of the tea with 3 kilograms of water heating wolfberry made dark brown tea juice, filtered tea spare. Put the caustic soda into the tank, add 7 kg of water to stir until completely dissolved, pour the tea juice, salt and stir well, put the eggs into the egg, press it under the liquid surface, cover and seal it, and put it in a 20°C environment for about 13 days. , Take egg shell inspection, such as protein coagulation and transparent, remove the egg, and then 50% solution plus 50% cold boiled water mixture soak 10-15 days Serve. The concentration of feed solution can be increased or decreased according to the state of protein coagulation.
Salted egg production method (saline soaking method)
1. Raw material formula: 4 kg salt, 10 kg water, 100 g white wine, and 300 eggs.
2, production methods: The water is heated and boiled, add salt dissolved, and then cool, add white wine stir well. Put the selected egg into a clean container, pour salt water into the egg, and marinate it for 10-15 days before it matures.
Salted egg production method 2 (dry salting method)
1, raw material formula: eggs, white wine, fine salt.
2. Production method: Liquor is poured into a bowl, and the eggs are immersed in the liquor. Take out the remaining wine, roll it in the fine salt, put it in an airtight plastic bag, tie it tightly, place it in a cool place. 7-10 days, unlock the bag mouth and put it in 2-3 days to mature.
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Sodium Erythorbate and Erythorbic Acid is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.
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