Fresh egg processing new technology
Shirataki Noodles,Health Food,Instant Noodle Konjac Noodle Co., Ltd. , http://www.nskonjac.com
? Fresh egg is currently a popular new type of egg in Japan and Southeast Asia. It is rich in nutrition, delicious and tender, transparent green tea, egg white elastic, and now loose flowers. Its processing technology: First, the ingredients: 1000 fresh eggs (about 50 kg), 1.1 kg of salt, white alkali 1.1 kg, 4.5 kg of lime, 0.25 kg of tea (Jincheng tea brine 18 kg), lead oxide 0.04 kg, 13 kg of firewood (preferably pine and cypress ash). Second, cooking material: first tea boiled tea brine into the lime and white alkali mixed pot, so that natural boiling, until not cooked, with a wire colander stir, and then remove the lime residue, and make up the same amount of lime. Continue stirring, remove the residue and make up the amount. Add salt and lead oxide to the mix, then pour the ash into the pot and stir well with a wooden stick. Before and after trowel, cut into dried bean curd cubes and let it dry for 10-15 minutes. Scoop them up one by one and place them on the ground. Allow them to cool (usually cool overnight). ? Third, the material: the next morning, the ash block will be shoveled into the armpits, punching with a red velvet (soft until sticky). If it is found that the feed ash is too dry, add a little bit of brine and add some fly ash. It is better to use the material feeder to draw the material. ? four, feeding eggs: wear gloves when the eggs. Each egg has a weight of 50 grams and 30 grams of material ash. Thick and even, not open windows. Individually larger eggs are increased in proportion to the sludge, and the maximum amount of each egg, together with the clay husk, is no more than 90 grams. The best material for 1,000 eggs is 1000 eggs. It can't be over or over, and it is covered with chaff. Fifth, install the cylinder: After the egg is wrapped, screw gently put into the cylinder. Edge wrapping, 7 cm away from the cylinder mouth. Then seal the cylinder mouth with plastic film, cover the cylinder head and move it to a cool and dry warehouse for storage. Check the quality once a day or so and observe the change of egg white solidification. After 15 days, the samples were observed and broken shells were observed. If the egg white was broken and elastic, it was tea green and the egg yolk began to solidify, indicating that the egg yolk was basically mature and could be discharged after 20 days. After shaking out the tank, the qualified eggs are stored in the tank and the eggs are processed in time. Normal room temperature at 17-25 °C, after 20-30 days fresh eggs can be mature market. (Chongqing Fuling District Agricultural Institute senior agronomist Du Min)