The use of liquid soaking new formula rapid production of crystal preserved eggs, low cost, good taste, storage period of up to 10 to 12 months. 1. Liquid preparation (calculated as O.5kg duck eggs) 120g quicklime, edible alcohol 30g, soda 30g, large salt 20g, garlic mud 3g, tea powder 4g, zinc acetate l0g, water 550g. Put the ingredients into the pot with slow fire Slowly cook until the fire is removed at 65-72°C, and the temperature of the feed liquid can be reduced to 40°C. 2, into the cylinder dip eggs dipping cylinder with tile cylinder, the selected egg into the cylinder, the egg surface 10cm from the cylinder mouth, the hot soaking solution slowly pour into the cylinder, to the liquid surface higher than the egg surface 8cm, in Put a number of bamboo strips on the surface of the liquid to suppress the raised eggs and seal them with a thick plastic cloth. 3. The required temperature for the management of preserved eggs during dipping is 27-32°C. Eggs cannot be moved after entering the cylinder, and do not turn the egg. When the egg is immersed for the first 7-8 days, one egg can be lifted out of the membrane, facing the sun or the bulb first. If the black egg is not transparent, the small part of the egg can be knocked out to observe: if the protein coagulates completely, the elasticity is good. The protein glial transparency is better, indicating that the egg is mature, should be immediately out of the tank; if the protein is bad, the alkali is too strong, it should be immediately out of the tank, bubble into another tank with 5% concentration of vinegar, Generally about 30 hours can be soaked; if the protein glial softening is not solid, indicating weak alkaline, should be soaked for about 2 days. 4, out of the cylinder crystallized eggs out of the cylinder, first dry the egg shell on the liquid, in turn into the basin, add water, water (water can be flooded over the egg surface can be), and then alum powder evenly into the water ( For every 100 eggs, 5 g) of alum is used. The preserved egg is soaked in alum liquid for about 6 hours to serve as a preserved egg. 5. Fresh-keeping treatment For easy transportation, preserved eggs can be pre-treated with wax. The method is: put appropriate amount of paraffin (food grade) into the rice cooker, heat and melt. After cooling, apply a thin layer of water on the preserved egg with a small brush.
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