In the preserved egg protein, there are many charming patterns of pine flowers on the surface of egg yolk. Preserved eggs are delicious and mellow, cool and refreshing, and they are not greasy after eating for a long time, and they have a delicious feeling after eating; It has the effects of appetizing, relieving summer heat and lowering blood pressure.

manufacture craft

Ingredients (parts): soda ash10; Salt 4; Quicklime 25.25; Boiling water is about 50; Black tea powder 5; Dry loess 25; Tommy monk (lead oxide) 0.45; Chai Hui 25

Production method: firstly, mix soda ash, lime, tea powder and boiled water to make a feed liquid, take a small amount of feed liquid, put Tommy monk and water into a crock for grinding, pour the feed liquid after grinding, add salt and stir to dissolve, then add four fifths of loess and firewood ash, fully stir to check whether the feed mud is suitable, and then add other loess and firewood ash as appropriate until the feed mud is fine, smooth and nonporous. After the mud cools, the eggs can be wrapped.

Choose eggs and packaged eggs.

Choose pollution-free, solid eggshell, uniform size and fresh duck eggs, and evenly wrap the wrapping material on the eggshell. Then, put the wrapped eggs into the jar one by one and seal the jar mouth with wet loess mud mixed with some salt.

15- 20 days in summer, 20-25 days in spring and autumn, and 30-40 days in winter can be preserved eggs.

Matters needing attention

Sealing is a principle that must be strictly observed in the production process. If the cylinder mouth is not tightly sealed and carbon dioxide in the air enters, it is difficult for fresh eggs to be converted into preserved eggs. The sealing material can be plastic film and yellow mud, and at the same time, it should be sun-proof, rain-proof and strong wind-proof, so as to prevent the harm of acidified substances. Under the condition of 20-25 degrees Celsius, it takes about 40 days to open the cylinder for inspection.