Excuse me, what is salted egg?

Salted egg Salted egg, also known as salted egg, salted egg and flavored egg, is a kind of reproduced egg with unique flavor and convenient eating. The production of salted eggs is very common and is produced all over the country. Among them, Jiangsu Gaoyou salted egg is the most famous, which has six characteristics: fresh, fine, tender, loose, sandy and oily. Salted eggs processed with double yellow eggs are bright in color and unique in flavor. Therefore, Gaoyou salted eggs are not only supplied to major cities in China, but also exported to Hong Kong, Macao and Southeast Asian countries, enjoying a good reputation at home and abroad. (1) Salting principle of salted eggs 1. The role of salt Salted eggs are mainly made of salt whiskers. When fresh eggs are preserved, the salt in the salt mud or salt water solution outside the eggs penetrates into the eggs through the eggshell, shell membrane and yolk membrane, and the water in the eggs keeps oozing out. When eggs are salted, the concentration of salt in egg liquid is basically similar to that in mud or salt solution. Hypertonic salt dehydrates the cell body, thus inhibiting the life activities of bacteria. At the same time, salt can reduce the activity of protease in eggs and the ability of bacteria to produce protease, thus slowing down the spoilage of eggs. The infiltration of salt and the exudation of water changed the original character and flavor of eggs. The amount of salt used for curing salted eggs varies with regions and customs. When using high concentration salt solution, the osmotic pressure is large, the water loss is fast, the taste is too salty, and the taste is 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 and watery, while the concentration of egg yolk increases, thickens and becomes solidified; The change of pH value in protein is not obvious; The oil content in the egg book rises rapidly, especially at 10, and then rises slowly. The oil content of egg yolk is of great significance to the flavor formation of salted eggs. Due to the loss of water, the weight of salted eggs decreased slightly during curing. The purity of salting affects the taste of eggs. For example, in the process of eating back, when the content of calcium and magnesium ions reaches 0.6%, bitterness can be observed, so pure recycled salt or sea salt is generally used to make salted 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 for curing depends on the temperature and the taste of consumers, so as to prevent the eggs from spoiling 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 eggs mature slowly; On the contrary, salted eggs will mature quickly. In order to obtain high-quality salted eggs, the secret is to choose fresh eggs and flexibly control the dosage and concentration of salt, environmental temperature and curing time according to different curing methods. (2) Processing method of salted eggs 1, salt mud coating method, that is, salt water and loess are mixed into slurry, and evenly coated on eggs to make salted 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 ripening time of salted eggs is about 35 days in spring and autumn, 20 days in summer and 55 days in winter. Eat salted eggs when they are cooked, take them out and wash them, and then eat them when they are cooked. 2, salt water soaking method, is to soak salted 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 egg will mature. Salted 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 eggs, spiced salted 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 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. (3) Various methods of salted eggs into vegetables 1. Salted egg laver fish roll Slice herring with a knife, cut into filaments, and then chop it into velvet. The boiled salted eggs are shelled, washed and degreased, and cut into fine powder. Put the minced fish into a container, add salted eggs and fat powder, add onion ginger juice, yellow wine, pepper, monosodium glutamate and refined salt, and stir well with chopsticks. Coat the neatly trimmed tofu coat with egg liquid, put seaweed on it, then put salted eggs and minced fish on the seaweed, scrape it flat with chopsticks, roll it tightly, and tie it tightly with white cloth outside. Steam in a cage for 10 minute, take out, air-cool, untie the white cloth, and cut into small pieces. 2. Salted egg bean pill Peel the broad beans and cut them into watercress, then mash them into mud after cooking; Mash salted eggs and mash them into egg liquid. Add appropriate amount of water starch and bean paste, stir and harden, make balls, fry in oil pan until golden brown, and then lift them one by one. Leave the bottom oil, add sugar, vinegar and soy sauce to make a thin sauce, and sprinkle with chopped green onion, monosodium glutamate and spiced powder (or pepper). 3, asparagus salted egg bamboo shoots cut off the old stem skin, cut the inch with a diagonal knife, wash. Chopping garlic cloves and choosing raw salted eggs are the key to this dish. Only raw salted eggs can make protein cover asparagus evenly. The yolk of raw salted eggs is very hard. Take it out and cut it into small pieces, and then break it up in the egg whites. After the minced garlic and red pepper are fried, add asparagus and stir fry a few times, that is, slowly add salted egg juice, while pouring the egg juice, stir fry quickly in the pot so that the egg liquid is evenly sprinkled on the asparagus. Pour in sesame oil before cooking. 4, salted egg cucumber tube to the vegetable market, buy two tender cucumbers with a diameter of 3 cm, wash them with water, and cut off both ends with a knife. Then cut into 1.6 cm long sections, and dig out the pulp at one end of each section with a spoon to form a 1 cm deep "cucumber tube". After digging the cucumber tube, put it into a big soup bowl, add a little refined salt and monosodium glutamate, and marinate for a while. Then, take out the "cucumber tube" to remove salt water, peel and trim the boiled salted eggs evenly, then put them in the "cucumber tube" and smooth them. You can eat them with chopped green onion. 5. Salted eggs mixed with dried tofu Salted duck eggs are cooked and peeled. Take out the protein and cut into small squares. Take a piece of spiced dried tofu and cooked mushrooms and cut into small squares. Mix with seasonings such as white sugar, soy sauce, monosodium glutamate and vinegar to make them fresh and appetizing. 6. Salted egg yolk corn kernels Raw materials: 4 salted egg yolks, 250g 1. Cut the salted egg yolk into as small particles as possible, so that it can dissolve into egg yolk paste as soon as possible when frying in the pot. 2. Use water for several times to remove the skin attached to waxy corn kernels and dry them. 3. Heat the pan over medium heat, drain the oil, and then add the salted egg yolk granules. Without a flat shovel, fry and press the salted egg yolk granules with that curved edge. You can see the yolk paste in less than a few minutes:) 4. After that, put the corn kernels into 3 pot, stir fry with increased fire, add some salt and take out the pot. 7. Steamed meat pie with salted eggs: 300g pork, 3g pepper noodles, 2 salted eggs, 25g soy sauce, 25g dried starch, 25g peanut oil and 2g monosodium glutamate. Practice: Chop the pork and add salt, monosodium glutamate and monosodium glutamate. Crush salted egg yolk, put it on the meat pie, steam it over medium heat, take it out, mix in proper amount of soup and soy sauce, and pour it on the meat pie. Note: pork should be fat, three thin and seven thin, peeled and chopped, and vegetables should be crispy. 8. "Crab Yellow" Tofu Cut the tofu with fat in it into cubes 1.5 cm square, soak it in boiling water, drain the water, stir-fry a little Jiang Mo, add a proper amount of fresh soup to boil, add tofu and steamed and mashed salted yolk of red hearts. Season with salt and monosodium glutamate, thicken, sprinkle with chopped green onion and pour in cooked oil. This tofu is white as jade, crab yellow as red as agate, smooth and delicious. 9. Hundred pages of salted egg yolk roll Arrange raw salted egg yolk into thick hundred pages, roll it tightly into strips, wrap it tightly with gauze, steam it for half an hour, take it out, slice it, and put it on a plate after it is completely cooled. This dish is shaped like money, soft and delicious, and rich in nutrition. It is suitable as a cold basin for holding wine. 10, salted egg yolk wax gourd strips Peel the wax gourd, cut it into small finger strips, blanch it in a boiling water pot, take it out, add appropriate amount of salt, monosodium glutamate and pepper to taste, pat dry the starch one by one, and fry it in a wok and take it out; In addition, put the salted egg yolk steamed and ground into fine powder into a clean pot, add appropriate amount of water to make it into a thin paste, add monosodium glutamate to thicken it after boiling, add wax gourd strips, stir fry gently, so that the egg yolk is evenly wrapped on the wax gourd strips, pour some cooked oil into the pot, and plate. This dish looks like gold bars, crisp outside and tender inside.