The invention provides a
raw material for
processing preserved eggs. The
processing raw material is composed of conventional raw materials and a core material, and the concrete ratios of formula raw materials are as follows: 20-50% of quicklime, 15-45% of
sodium carbonate decahydrate, 1-15% of edible salt, and 15-45% of the core material. The invention also provides a method for
processing preserved eggs, which comprises the following steps: preparation of egg products to be processed, selection of eggs, cleaning, draining,
coating of pulp, plastering of the material, airtight curing, unsealing, airing with wind and aging, and packaging of finished products. The processing raw materials formula is adjusted, and yellow lead
powder is not added, in order to produce lead-free products;
coating of pulp and plastering of the material in the technique process change the traditional
liquid state curing or
raw material mud wrapped curing process, so that appropriate
decomposition of amino acids is realized, and excess generation of
sulfide is controlled. Storage life of the product is prolonged, and at the same time shape and flavour of the product are preserved perfectly. The airing with wind and aging process ensures promotion of the product
mouthfeel and formation of exquisite appearance after shells are removed; aesthetic feeling and
mouthfeel of the product are further improved, and the product is more beautiful and the taste is more delicious.