Salt for salted preserved eggs

Abstract

The invention discloses a salt for salted preserved eggs, prepared from the following components in parts by weight: 13-17 parts of quicklime, 15-18 parts of calcined soda, 65-70 parts of salt, 0.8-1.5 part of tea and 0.3-0.5 part of zinc oxide. The salt for salted preserved eggs adopts quicklime powder, black tea powder and common edible salt. The invention has the advantages of (1) convenient and simple use, i.e. consumers in common families can make salted preserved eggs at any time by purposing salt for salted preserved eggs and operating according to the product description; (2) safety and sanitation because salted preserved eggs prepared by the method are unleaded and belong to unleaded preserved eggs; and (3) delicious taste and attractive appearance, i.e. the salted preserved eggsmade by the method have very unique tastes, are not so salty as salted eggs nor have great alkaline as preserved eggs.

Description

technical field [0001] The invention relates to salt, in particular to salt for pickling preserved eggs, and more particularly to a preserved preserved egg salt. Background technique [0002] Preserved eggs are a traditional delicacy in China. The traditional method of producing preserved eggs is to wrap raw poultry eggs with salt and alkaline ash. The salt used for preserved eggs is common edible salt NaCl. Although the existing edible salt can make preserved eggs, the main disadvantages of making preserved eggs are: the production process of preserved eggs is relatively complicated, the quality of the produced preserved eggs is unstable, especially the improper selection of alkaline ash, the produced preserved eggs are easy to be poisonous, and often appear to be eaten. Preserved egg poisoning phenomenon. The common people are cute and terrible to preserved eggs. Salted preserved egg is a special kind of preserved egg, the white of preserved egg, the yolk of salted egg,...

AI Technical Summary

Problems solved by technology

Although the existing edible salt can make preserved eggs, the main disadvantages of making preserved eggs are: the production process of preserved eggs is relatively complicated, the quality of the produced preserved eggs is unstable, especially the improper selection of alkaline ash, the produced preserved eggs are easy to be poisonous, and often appear to be eaten. Preserved Egg Poisoning

Although the preserved egg salt of this technical scheme can pickle preserved eggs, it cannot pickle preserved preserved eggs