Crystal egg production method
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2. Immerse the cylinder into the cylinder and dip the tank with a tile cylinder. Put the selected duck eggs into the cylinder. The egg surface is 10 cm away from the cylinder port. Slowly pour the soaking solution at 40°C into the cylinder until the liquid level is higher than the egg surface. 8cm, put a few bamboo sticks on the surface of the liquid to suppress the raised duck eggs, and tightly seal the cylinder mouth with thick plastic cloth.
3. The temperature required for management of preserved eggs during dipping should be 27°C to 32°C. Do not move the duck eggs into the cylinder and do not turn the eggs. When the duck eggs are soaked for seven or eight days, one duck egg can be taken out, first facing the sun or the bulbs. If the black eggs are not transparent, the small part of the eggs can be knocked open for observation. If the protein coagulates completely, the elasticity is good, and the protein gel body has good transparency, indicating that the dip eggs are mature and should be immediately discharged; if the protein is rotten, it means the alkali is too strong, it should be immediately discharged, and the other infused with mass fraction In a jar of 5% balsamic vinegar, soaked for about 30 h; if the protein glial softening is not firm, then the alkali is weak and should be soaked for about 2 days.
4.After the cylinder is out of the cylinder, the egg liquid on the eggshell is wiped dry, put into the basin in turn, add clean water to flood the egg surface, and then spread the alum powder evenly into the water. Use alum for every 100 duck eggs. 5g, preserved eggs soaked in alum liquid about 6h, Serve crystal eggs.
5. Fresh-keeping treatment Put the appropriate amount of food-grade paraffin wax into the rice cooker and heat and melt it. Use a small brush to dip the wax on the preserved egg to make it fresh.