Queshan Preserved eggs [Henan Queshan Specialty]

What is Queshan Preserved eggs? Authentic Henan Queshan Specialty: Queshan Preserved eggs? This article is a special article about Queshan Preserved eggs, a special product of Henan Queshan, which was reviewed and edited by the editorial team of China Specialty Products Network after collecting relevant information about Queshan Preserved eggs. The full text takes about 5 minutes to read, mainly including the basic introduction of Queshan Preserved eggs

Basic Introduction to Queshan Preserved eggs

The practice of Preserved eggs has a long history, and you can also feel the charm of these special foods during the production process. Preserved eggs is a special snack in Henan Province. Preserved eggs is mainly made of Preserved eggs and is mainly cooked with pickles. The taste belongs to five flavors

The Preserved eggs produced in Queshan County, Henan Province has a unique style. In addition to maintaining the color, fragrance and taste of the traditional Preserved eggs, it has unique five flavors and a short maturity period, so it is called the fast Preserved eggs

1. Soaking method:

Raw material formula:

(150 fresh duck eggs) 5 kilograms of alkali noodles, 100 grams of Guinan, 100 grams of small anise, 15 kilograms of lime, 100 grams of hawthorn, 100 grams of cloves, 0.75 kilograms of loess, 0.5 kilograms of tea, 50 grams of jade fruit, 250 grams of Guangdan, 4 kilograms of salt, 100 grams of pepper, 300 grams of Sichuan pepper, 0.75 kilograms of plant ash, 100 grams of ginger, 100 grams of Chendan, 250 grams of cypress branches, 78 kilograms of water, 50 grams of sand kernels, and 0.5 kilograms of large anise.

Production method:

Mix alkali noodles, salt, lime, Huangtu and Guangdan are placed in a tank, while other ingredients are boiled in a pot. After all the ingredients are mixed, they are annealed. The boiled water is then transferred to an alkali and lime tank, stirred evenly, filtered, and cooled to soak eggs. The soaking period is about 5-6 days. It takes 7-10 days in cold weather, about 30 days faster than the mature period of ordinary Century egg

Residual material utilization:

One batch of material can be used four times. When making the second batch, add 2 kilograms of alkali and 1 kilogram of salt to the water used in the first batch. The method is the same as above. The soaking time is 11-12 days. For the third use, add 2.5 kilograms of alkali and 1 kilogram of salt to the water used for the second time, using the same method as above, and soak for 16-17 days. For the fourth production, add the leftover material from the third use to the same amount of alkali and salt as the third use, and soak for 18-20 days

2. Raw Packaging Method (Grey Packaging Method):

Raw Material Formula (1000 fresh eggs):

3.5-4 kg of alkali flour, 0.5 kg of plant ash, 50 g of Guinan, 10 kg of lime, 50 g of cloves, 50 g of hawthorn, 2 kg of salt, 50 g of cardamom, 50 g of ginger, 2 kg of tea, 50 g of cassia seeds, 0.5 kg of anise, 50 g of pipeboard, 0.5 kg of Sichuan peppercorns, and 50 g of sand kernels.

Preparation Method:

Boil all the ingredients except lime in a pot, take out the juice after boiling, and slowly add lime.

Roll the qualified fresh duck eggs that have been inspected in the cooled batter, remove them, put them in rice husks or sawdust, roll them dry, and then pack them in a container. Seal for 6-7 days before opening the container for inspection