The amount of salt used for curing salted duck eggs varies with regions and customs. When using high concentration salt solution, the osmotic pressure is large, the water loss is fast, and the taste is too salty but not fresh; When the salt content is less than 7%, the anti-corrosion ability is poor, and the soaking time is prolonged, the maturity is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation. According to the weight of eggs, the amount of salt used is generally around 10%, which can be adjusted according to local habits.
2. Changes in the curing process With the extension of curing time, the salt content in protein increased obviously, but the salt content in egg yolk did not increase much; The water content of egg yolk decreased obviously, but the water content of protein did not decrease obviously. Protein's viscosity gradually becomes thinner, showing a watery substance, while the concentration of egg yolk increases, thickens and shows a solidified state; The change of pH value in protein is not obvious; The oil content of egg yolk rose rapidly, especially at the age of 10, and then rose slowly. The oil content of yolk is of great significance to the flavor formation of salted duck eggs. Due to the loss of water, the weight of salted duck eggs decreased slightly during curing.
The purity of salting affects the taste of eggs. For example, if the content of calcium and magnesium ions in salt reaches 0.6%, it can be bitter, so it is generally necessary to use pure processed salt or sea salt to make salted duck eggs.
The high concentration of salt leads to rapid penetration into eggs, rapid maturation and short maturation time; The curing temperature is high, the salt penetrates into the egg quickly, matures quickly and the curing time is short. Therefore, the amount of salt used in curing depends on the temperature and consumer preferences, so as to prevent the eggs from spoilage and make consumers not feel too salty.
When mixed with salt mud or ash, salt permeates eggs slowly and takes a long time; When soaked in salt water, the salt penetrates into the eggs faster, which can shorten the curing time.
Fresh eggs are thick in protein, salt permeates and diffuses slowly, and salted duck eggs mature slowly; On the contrary, salted duck eggs will mature quickly.
In order to obtain high-quality salted duck eggs, fresh eggs must be selected, and the dosage and concentration of salt, environmental temperature and curing time should be flexibly controlled according to different curing methods. [ 1]
Production method editing
1, salt mud coating method, that is, salt water and loess are mixed into slurry and evenly coated on eggs to make salted duck eggs.
Preparation of salt mud (calculated by 150 eggs): 0.6 kg to 0.75 kg of salt, 0.65 kg to 0.75 kg of dry loess and 0.4 kg to 0.45 kg of cold boiled water.
Processing: Dissolve salt in cold boiled water, add dry loess and stir into paste. Take 3 to 5 eggs at a time and put them in the salt mud, so that the eggshells are all covered with the salt mud, and then put them in the jar. When they are basically full, pour the remaining salt mud on the egg noodles and cover the seal. The maturity time of salted duck eggs is about 35 days in spring and autumn, 20 days in summer and 55 days in winter. After salted duck eggs are cooked, they should be taken out, washed and cooked.
2, salt water soaking method, is to soak salted duck eggs with salt water. When processing, the concentration of salt water is 20% (80% boiled water, 20% salt). Wash and soak raw eggs in salt water, and press the top eggs with bamboo basketry or other things to prevent the top eggs from floating out of water. Cover the jar and seal it for about 30 days, and the salted duck eggs can be cooked. Salted duck eggs processed by salt water soaking method should not be stored for a long time, otherwise black spots will easily appear on the eggshell.
3, pickled spiced salted duck eggs, spiced salted duck eggs are processed with fresh duck eggs and seasonings. Pickling method: firstly, remove the scattered yellow eggs and cracked eggs that are difficult to process in fresh duck eggs, and then wash and drain the fresh duck eggs. Generally, it is 100 fresh duck eggs 120g cinnamon, 70g fennel, 50g Chili powder, 750g salt and 3000g water; Boil 1 hour, let it cool, discard the residue, and then make 50 grams of spiced granules into mud that is not thick or thin. When curing, take 3-5 fresh duck eggs with your left hand and put them in the mud, and put the eggs stained with mud in the small jar with your right hand. After filling, seal it with a lid to prevent air leakage. Spiced salted duck eggs can mature in 25-30 days in summer, 40-50 days in spring and autumn, and the taste is the best in 70-80 days.
4. Soak in wine and salt, which is a convenient way to process salted duck eggs. Prepare two bowls with half bowls of white wine and salt respectively. Wash and dry the fresh duck eggs, first roll them with wine (so that the duck eggs are fragrant), and then roll them with salt, so that the duck eggs are covered with wine and salt. Then put the duck eggs in a plastic bag, tie the bag mouth tightly to isolate the air, put an extra plastic bag and tie the bag mouth tightly. You can eat it in about two weeks. It's too salty for a long time. After cooking, soak in boiling water for a while to reduce the salty taste. The advantage of this method is that no special containers or spices are needed.
Production method editing
Salted duck eggs are home-cooked recipes, and the main raw material is duck eggs; The process is pickles, and the production is simple. You should follow this recipe.
Yellow sand salted egg method
Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.
Saturated salt solution pickling method
The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.
Batter pickling method
Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.
Liquor soaking method
According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.
Pickling of spicy salted eggs
Prepare a bowl of hot sauce and salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook.
Pickling of spicy, salty and alcoholic eggs
Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.
Pickling of spiced salted duck eggs
Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 40 days later. This duck egg is rich in flavor and slightly salty and delicious.