Preserved eggs are traditional products of our country and are very popular among people. However, a certain amount of lead oxide is generally added to the production of traditional preserved eggs, resulting in a trace amount of lead in the finished product, and lead is accumulated in the human body, which may cause chronic poisoning. Due to the traditional use of muddy wrap, it is time consuming and laborious, and affects the clean and beautiful appearance of preserved eggs. The following is a description of a lead-free coated egg-prepared egg production process recommended by China Agricultural Network and the “Farmer's Consultant†magazine. It uses zinc salt instead of lead oxide, and instead uses film coating technology instead of muddy coating. The new method not only eliminates the harm of lead to the human body, but also supplements the essential zinc element of the human body.
1. Preparation of feed liquid. Formulation (based on 200 duck eggs): soda ash 1.55kg, quicklime 4.4kg, salt 0.77kg, black tea 50g, zinc chloride 28.4g, water 22kg. Matching method: first put soda ash and black tea into the bottom of the tank, then pour the boiling water into the tank, stir it thoroughly to dissolve it, and then put the quicklime in several times (note that the quicklime cannot be put too much at once to prevent the boiling water from splashing and hurting people. ), to be stirred after autolysis. A small amount of the upper layer solution was taken in a mortar, zinc chloride was added and thoroughly ground to dissolve, and then poured into the liquid, and after 3 to 4 hours, salt was added and stirred well. After standing for 24-48 hours, stir well and remove the residue.
2. Inspection of raw eggs. The raw eggs should be fresh eggs of the same size, complete eggshell and the same color. Wash the selected eggs and dry them for later use.
3, cylinder and filling. First add a small amount of liquid in the bottom of the cylinder, put the qualified raw eggs into the cylinder, and place them horizontally. Avoid standing upright and layer by layer. The top layer of eggs should be about 10cm away from the cylinder mouth to seal the cylinder. After the egg is installed, the bamboo surface is pressed against the cylinder surface to prevent the egg from floating when the liquid is filled, and then the liquid cooled to below 20 ° C is fully stirred, and then poured into the cylinder while stirring until the egg is completely submerged by the liquid. So far, cover the cylinder head.
4. Immersion management. First of all, we must master the indoor temperature, generally 18--25 ° C; secondly, regular inspection. Generally 25-35 days to get out of the tank.
5, out of the cylinder. Soak the mature preserved eggs in time to avoid "aging". Put the preserved egg out of the crock into the bamboo chop and use the residue supernatant (do not use raw water) to rinse the dirt on the eggshell.
6, coating film. 1 paint preparation. Formulation: liquid paraffin 30%, Division 2.6%, Tween 3.9%, triethanolamine 3.5%, water 60%. Put the first three raw materials into the reaction pot according to the formula, slowly heat, slowly stir, and raise the temperature to 92 ° C, then quickly pour triethanolamine into the reaction pot and heat to bring the temperature to 95 ° C. Stir. After cooling to room temperature, the resulting white emulsion was a white oily coating. Take 40% of the paint and 60% of the water into the container, stir well, and use. 2 coating method. Dip the egg to be coated into the coating solution, remove it immediately, drain off the excess coating solution, and put it into the egg tart, which can be stored or sold. The preserved eggs produced by this method can be stored for half a year.