Preserved Songhua eggs, also known as preserved Songhua eggs, preserved eggs, eggs wrapped in ash, etc. It is a traditional egg product of Han nationality. The taste is fresh, smooth and refreshing, and the color, smell and taste are good. The main raw materials for making preserved eggs are quicklime, soda ash, salt, black tea and plant ash. Preserved eggs may have evolved from salted duck eggs recorded in the Book of Qi Yaomin in the Northern Wei Dynasty. A clearly recorded preserved egg was written in the 17th year of Emperor Xiaozong of the Ming Dynasty (1504), in the house miscellaneous department of Zhuyushan. Preserved eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market. After special processing methods, preserved eggs will become black and bright with white patterns on them. When you smell them, there will be a special fragrance.
Production:
The main chemical component of protein is a kind of protein. When eggs are kept for a long time, some protein in protein will break down into amino acids. The chemical structure of amino acid has a basic amino group -NH2 and an acidic carboxyl group -COOH, so it can interact with acidic and alkaline substances. Therefore, when people make preserved eggs, they will add some alkaline substances such as lime, potassium carbonate and sodium carbonate to the mud. They will pass through the holes in the eggshell and combine with amino acids to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape to form beautiful pine flowers.
In addition, because a large amount of protein in preserved egg yolk is decomposed into amino acids, the yolk of preserved egg tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat. Some preserved eggs smell of ammonia because of complex reactions such as amino acid decomposition. It is suggested to add some old vinegar when eating preserved eggs, which can sterilize and neutralize some alkalinity of preserved eggs and taste more delicious.