1. Introduction Preserved eggs, also known as salted duck eggs, are a traditional food with a unique flavor and are deeply loved by people. Its production process requires a certain process of pickling and fermentation to develop a characteristic texture and taste. This article will introduce the production method and pickling ingredients of preserved eggs to help readers understand the production process and raw material selection of preserved eggs.
Second, the production method of preserved eggs.
1.Prepare duck eggs Choose fresh duck eggs as raw materials, preferably fresh, with intact shells and no breakage.
2.Marinating Duck eggs are placed in the marinade, and the marinating time is generally 15-20 days. The recipe for the marinade includes salt, lime and tea leaves, which alter the structure of the protein and create the mouthfeel and taste characteristic of preserved eggs.
3.Fermentation Pickled duck eggs need to be fermented, generally placed in a warm and humid environment for a few days to weeks, until the protein changes, forming a unique amino acid taste, can become preserved eggs.
3. Analysis of pickled raw materials.
1.Salt Salt is an indispensable ingredient in the pickling process of preserved eggs, which can inhibit the growth of bacteria and ensure the hygiene and safety of the pickling process. At the same time, salt can also change the structure of the protein, forming the unique taste of preserved eggs.
2.Lime Lime is one of the key raw materials used to adjust the pH of the marinade to change the protein and form preserved eggs. At the same time, lime can also increase the alkalinity of the marinade, which is conducive to the denaturation of proteins and the formation of preserved eggs.
3.Tea Tea is an important ingredient in the pickling of preserved eggs, which can not only give preserved eggs a faint tea flavor, but also change the structure of proteins and promote the formation of preserved eggs. The tannic acid in tea can also coagulate proteins, which is conducive to the formation of preserved eggs.
Fourth, the way to eat.
1.Eat directly Preserved eggs can be eaten directly, with a delicious taste and a certain chewiness and aroma.
2.Pair with staple foods Preserved eggs can also be eaten with staple foods such as porridge and noodles to add flavor.
3.Sliced platter After slicing the preserved egg, it can be served with other dishes, which is beautiful and elegant.
5. Precautions for consumption.
1.Preservation and hygiene In the process of making preserved eggs, it is necessary to pay attention to maintaining the hygiene of ingredients and utensils to avoid contamination.
2.Eat in moderation Preserved eggs have a unique taste, but they should also be eaten in moderation, as excessive consumption can easily cause bloating.
3.Pregnant women and children should eat with caution Pregnant women and children should eat in moderation, and should not eat too many preserved eggs.
6. Conclusion Preserved eggs are a traditional food with a unique flavor, and through the production methods and raw material analysis introduced in this article, I believe readers have a deeper understanding of preserved eggs. I hope that when you eat preserved eggs, you can choose the right way to eat them according to your own taste, and pay attention to food safety and hygiene while enjoying the deliciousness.