Songhua Dan, also known as preserved eggs, egg-changing, etc., is a traditional flavored egg product in China. It is not only loved by domestic consumers, but also enjoys a good reputation in the international market. 1. Beijing preserved egg ingredients standard: 800 duck eggs, weighing about 60 kg, water 50 kg, soda ash (sodium carbonate) 3.3 kg, quicklime 14 kg, Huangdan powder 150 grams, salt 2 kg, 1 kg of black tea, cypress 250 Grams. Dipping: Prepare the prepared salt, black tea, and cypress in the pot according to the recipe, add water to boil (or use 50 kg of boiling water to flush into the accessories), and slowly pour hot lime and Huangdan. Powder, soda ash and other accessories in the cylinder, stirring constantly with a wooden stick. After all the ingredients dissolve, the ready-to-feed liquid is ready for cooling. Egg filling and filling: Place the fresh duck eggs in a clean tank. In advance, lay a layer of mat grass on the bottom of the tank, such as wheat straw, so as to avoid damage caused by the lower layer of duck eggs directly touching the bottom of the tank. When the cylinder is installed, gently lay it on a level and place it at 15 cm from the cylinder mouth. This is a full cylinder. Use bamboo sticks to hold the egg noodles so that the duck eggs will not float after filling the soup. Before filling the soup, mix the liquid and mix well, slowly pour the water into the cylinder along the cylinder wall as required, until the duck eggs are completely submerged, cover the cylinder head, and place it in the room. The temperature of the feed solution when filling the soup is preferably 22 to 25°C. Brewing: In the brewing period to control the indoor temperature, generally required between 20 ~ 24 °C, in the first two weeks after filling soup, do not move the egg tank, so as not to affect the coagulation of the egg. After the tank is installed, the first quality inspection should be conducted after 6 to 7 days in the summer and 9 to 11 days in the winter. Sampling the egg with light perspective, found that the basic black skin, indicating normal. If all black, indicating that the material is too strong, add cold water to dilute. The second inspection can be performed about 20 days after the lower cylinder. Cylinder, egg washing: The mature period of Beijing preserved eggs is about 35-45 days. The sign of maturity is that the egg throws up in the air and falls in the hand with a sense of quivering and elasticity; the perspective content of the light is tea-red; the peeling check shows that the protein is dark green, non-sticky, and solidified, and the egg yolk is green-brown. It is light yellow and has a sugary core. When the above criteria are met, the cylinder should be released immediately to avoid aging. After the eggs are out of the tank, they should be cleaned in time and drained to dry. Wash the eggs with cold water or residual material supernatant, avoid using raw water. Mud, rolling, storage and transportation: After the cylinders are released, the preserved eggs are to undergo quality grading, and a small portion can be directly supplied to the market. Exported or stored preserved eggs, muddy and rolled. The mud preparation depends on the condition of the preserved eggs. Generally, 60% to 70% of yellow mud clay and 30% to 40% of broiled preserved egg soup are made into mud paste with warm water. When mud is packaged, one by one is wrapped with mud, and then it is placed on the rice hull or chaff and rolled back and forth to make it evenly stuck on the mud. Packaged preserved eggs are packed in boxes or cylinders, sealed and sealed for storage and transportation. The storage period is generally 3 to 4 months. 2, Hunan egg ingredients standards: 1000 duck eggs, 1.1 grams of soda, lime 3.8 kg, 400 grams of black tea, sangchai ash 12.5 kg, 1.6 kg of salt, water 20.6 kg, 600 grams of yellow mud. Processing process: Soda ash, salt, black tea, and water are poured into a pot and boiled. Then, pour into a jar that has been put in a yellow mud, stir it well, and cool it until it is used. The selected duck eggs are placed in a cooled slurry and soaked so that they are evenly filled with mud. The egg was then rolled in a container filled with quicklime and sanghai ash mixture powder so that the egg was evenly glued to the powder. Then install the cylinder seal, placed in the warehouse storage, generally after about 2 months to mature cylinder. 3, Shandong Songhua egg ingredients standard (summer formula): 100 duck eggs, salt 175 grams, 75 grams of black tea, soda ash 350 grams, 1500 grams of lime, 75 grams of pine ash, Huang Dan powder 12.5 grams, 5 kg of clear water, loess appropriate . Processing process: Put the above ingredients (except the loess) together into a pot and make it into soup. Remove the residue and cool it for use. After the qualified fresh duck eggs are selected, they are gently layered horizontally in the cylinder, and 80% full of sorghum stalks are used to hold the egg noodles to prevent the duck eggs from floating after adding the soup. Then the cooled soup is slowly poured into the cylinder along the cylinder wall until the egg surface is drowned, and the seal is finally sealed. After about 40 days, you can mature out of the cylinder. After the cylinder is out, the preserved eggs are washed with cold boiled water, drained to dry, coated with the liquid of the soaked eggs and the mud prepared by the loess, rolled on the glutinous rice, and placed in the cylinder for sealed storage. 4, fast chicken eggs ingredients standards: 1000 eggs, lime 10 kg, 3.5 kg of soda, 350 grams of salt, anise 250 grams, 250 grams of pepper, pine cypress, 50 grams, 50 grams of black tea, gluten, Grass ash amount. Processing process: first pepper, anise, pine twigs in the pot, add 5 kg of water to cook for half an hour, then add salt, tea and cook for 5 minutes, then add MSG stirring, remove the juice after filtration, until the juice is slightly cool Quicklime and soda ash are added afterwards, and the mixture is thoroughly stirred to completely melt. Finally, grab 8 to 10 ash and add it into a paste. The selected fresh eggs will be dipped in the paste to make them stick to the slurry, and then roll on the gluten and seal with the cylinder. If the egg tank is placed at a room temperature of 30°C, the cylinder can be matured in just 7 days. After drying out, it can be sold or boxed (cylinder) storage. 5, lead-free egg in China's traditional preserved egg processing formula, have joined the lead oxide (Huang Dan powder), because lead is a toxic heavy metal element, some countries have made a ban on sales, and affect the export of preserved eggs in China Sales. To this end, the relevant scientific research department studied the alternative substance of lead oxide, among which the use of EDTA and FWD was better. When EDTA (ethylenediaminetetraacetic acid) is used, the formulation and processing of other excipients remain unchanged, as long as lead oxide is removed and EDTA is used instead. General processing 1000 duck eggs, the amount of 0.12 to 0.13 kg. FWD is a substance synthesized from trace elements magnesium and manganese. Its usage is to dissolve 0.5 kg of FWD into 75 kg of cold boiled water and immerse 1500 duck eggs. The formula and processing methods of other excipients are the same as when using lead oxide. . 6, product characteristics and quality inspection: Finished pine egg, easy to peel the eggshell is not adhesion, the protein was translucent brown solidified body, the protein surface has a pine-like pattern, egg-shaped dark green solidified, and some with sugar heart. After the cut, the color of the egg pieces is rotted. The food is cool and refreshing, fragrant but not greasy and delicious. The quality assessment of the preserved egg is the last important process of the manufacturer and should be carried out in accordance with the relevant national regulations. When consumers purchase goods, they must also make selections. The commonly used methods for quality inspection of preserved eggs are: one, two, three, and four. One view: Check whether there is mildew in the package, whether the shell is complete, and whether the color of the shell is normal (the color of the cylinder is better). II: Place the egg in your hand and gently lift it up. Even throw it a few times. If you feel a sense of elastic tremor, and the heavier one is a good egg, on the contrary, it is a poor quality egg. Three shakes: Use the thumb and middle finger to pinch the two ends of the egg and shake it up and down in the ear. Listen to the sound of water or impact. If you can't hear the sound, then it is a good egg. Four photos: with light perspective, if the eggs are mostly black or dark brown, a small part of the yellow or light red are high quality eggs. If the majority is yellow-brown transparent body, it is immature pine flower.
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