Processing Technology of Songhua Egg

The main raw materials of duck eggs or eggs, salt, edible alkali, lime, black tea, lead oxide, grass ash, rice husk, yellow mud and so on.
Equipment utensils iron pot, cylinder, plastic film.
The production method first weighed 2 kg of salt, 3.5 kg of edible alkali, 15 kg of quick lime, 2 kg of black tea, 150 g of lead oxide, 5 kg of plant ash, and 50 kg of water, and can brew 62.5 kg of duck eggs. Pour the water into the wok first, then add salt, alkali, and black tea, stir well until it is boiled; add the quicklime, lead monoxide, and ash to the cylinder and pour the above boiling saltine tea into the jar. Stir until cool. Then wash the empty cylinder and wipe it dry. Put a layer of washed wheat straw on the bottom of the cylinder. Put the fresh duck eggs that have been selected into the cylinder layer by layer. It is advisable to put nine layers and put a bamboo basket on it. Press appropriate amount of heavy material and pour the evenly mixed and temperature-appropriate liquid into the cylinder where the duck eggs have been installed, and flood the egg surface (the liquid temperature is about 15°C in the season, and less than 20°C in the spring and summer). . Store in a room at 20-25°C and take a sample every 10 days until egg whites and egg yolks are soaked, approximately for 30-40 days. After the cylinder is out, wash the liquid on the skin with dried water, and dry it. Select the qualified egg with a positive egg color, heavy hand feel, and no shaking inside. Pack it evenly with clean yellow mud or soaked sticky residue. One layer, about 2-3 cm thick, immediately roll a layer of rice husks and install the cylinder. After filling, seal the cylinder mouth with plastic film. Store in a cool, dry place and dry the finished product.
Process scales → ingredients → eggs → eggs → dried.

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