The main raw materials are fresh duck eggs, white lime, secondary tea, salt, flour alkali, yellow lead powder, plant ash, loess and rice husk. Equipment, utensils, cylinders, basins, etc. The preparation method comprises weighing 25g of tea,100g of salt,165g of surface alkali, 400g of lime,10g of yellow lead powder, 300g of plant ash,1500g of loess and 2,500g of rice husk. First, pour 1500g hot water into a vat, put the tea leaves, salt, flour alkali and plumbum preparatium powder into the vat and stir them evenly, then put the sieved white lime, loess and plant ash into the vat and stir them evenly to form slurry. Buy 35 fresh and undamaged duck eggs, put on rubber gloves, wrap them one by one with prepared mud, put them in a jar, seal them with plastic film, and store them at room temperature 15℃ ~ 30℃ for 30 ~ 40 days. The technological process is weighing → batching → capping → storage → finished product.

Homemade lead-free preserved eggs

The traditional method of making preserved eggs is almost always using yellow lead powder (Chinese medicine), also known as Lithuanian monk, that is, lead oxide, so the lead content of preserved eggs is daunting. The following is how to make lead-free preserved eggs.

The raw materials are:

Raw eggs: 100 duck eggs (eggs and quail eggs are also acceptable).

Edible salt: 3 Liang

Quicklime: 3 Liang

Soda soda: 3 Liang

Black tea: a little.

Plant ash: Seven.

Rice husk: appropriate amount (or sorghum husk and grass ash instead)

Clear water: right amount

(1) Stir-fry the salt in the pot, and then take it out and grind it when the explosion stops.

(2) Sprinkle massive lime, chop it into powder, and sieve it for later use.

(3) Boil water, black tea and salt in a pot, then pour them into a jar with quicklime, soda ash and plant ash, stir them evenly to make them paste, and then wrap the eggs with them. It should be noted that gloves must be worn when operating to prevent strong alkali from harming the skin.

(4) Roll the wrapped eggs back and forth on the rice husk, cover the rice husk and put them in another jar.

⑤ After the cylinder is full, seal it with yellow mud, salt and water.

Generally, it takes 25 days in spring and autumn, 20 days in summer and 30 days in winter to become preserved eggs. This method is simple and easy to use, no matter how many eggs are used, it is very suitable for families.

Method for making lead-free preserved eggs

1. preparation of solution a: add 50 liters of water to two containers, add 2.5 kilograms of tea leaves to one container, and add 2.5 kilograms of fresh cypress leaves to another container, and boil each for 1 hour, then filter the liquid in the two containers into a container with 3 kilograms of salt. Add 25 liters of water to each of the two containers, and boil again 1 hour before use. After the salt in the third container is completely dissolved, take all the supernatant, boil it again, filter it into the boiling water in the two containers, and finally make up about 150 liters with cold boiling water, stir it evenly, and cool it to get solution A.

2. Preparation of solution B: Take 90 liters of solution A, 2 kilograms of salt and 300 grams of zinc sulfate, put them in a container, slowly add 6 kilograms of 96% sodium hydroxide in batches, cool them after dissolution, then add solution A until the solution is 100 liter, and stir evenly to obtain solution B. ..

3. Initial soaking: soak qualified fresh duck eggs (eggs, goose eggs and quail eggs) in solution B.. Pay attention to the fact that all eggs should be submerged 2 ~ 3 cm below the liquid level, and about 130 kg of eggs can be soaked in 100 liter of liquid B. Keep the temperature at 20 ~ 25℃ 13 days. At this point, the egg has solidified, but the flavor and color are not yet intact.

4. Re-soaking: 50 liters of used primary soaking solution for soaking eggs is mixed with 50 liters of solution A, which is re-soaking solution. Put the newly soaked eggs into the re-soaking solution, control the temperature at about 20℃, take them out, wash them and dry them 10 ~ 15 days.

5. Post-soaking treatment: the paraffin is melted, the temperature is controlled at about 90℃, the re-soaked eggs are put into paraffin liquid, taken out after 3-5 seconds, and the finished product is obtained after cooling. Paraffin 1.2 ~ 1.5 kg is needed for every 50 kg of eggs.

Preserved eggs made by this method not only contain no lead, but also contain high zinc, which is beneficial to human body. The shelf life is long, usually 6 months.