Lead-free hard-shelled egg processing technology
2018-04-25 17:00:11
Lead-free hard-shelled eggs
1. Reference formula I: 1.0-1.6 kg of soda ash, 1.8 kg of salt, 5 kg of quick lime, 15 kg of plant ash, 0.5-0.8 kg of black tea, 22-28 kg of water, 1,000 duck eggs .
Formulation II: 2 to 3 kilograms of soda ash (about 90% of the alkali content), 12 kilograms of active calcium in quicklime of 75% or more), 1.2 to 1.5 kilograms of black tea, 3.75 to 4 kilograms of salt,
30 kg of plant ash (including about 5% of potassium oxide), 45 to 57.5 kg of water.
2. Processing season: It is generally suitable for processing in early spring and late autumn, that is, from convulsions to awns (March 5 to June 5) and from white dew to frost (September 8 to October 25). Due to the poor quality of fresh eggs in summer, the ingredients are not easy to grasp, so the finished products are prone to sticky shells, fried yellow rotten eggs and so on. In winter, the color is yellow and easy to produce yellow eggs. However, if you can adjust the workshop temperature, it can be processed all year round.
3. Slurry preparation: Weighing of auxiliary materials: a variety of accessories in the weighing sample before the sample test, and then determine the amount of auxiliary materials based on the test results, accurately weighed.
Halogen burning: Use quantitative clean cold water and add black tea to boil in the pot, filter the residue and serve as a brine.
Ash: Take about 90% of the brine into the tank, add soda ash, stir it a little to promote its dissolution, and then add the quicklime in batches after the soda ash dissolves, and keep stirring to prevent the liquid from boiling. After the lime is completely dissolved, remove the undissolved stones and rinse the stones with the reserved 10% brine. The washing stones are added to the cylinder with the brine. After the stone is drained, it is weighed and made up with the amount of quicklime, then salt is added and stirred thoroughly to make the material halogen.
Mixing, feeding and cooling: Pour the above ingredients into the mixer, add the half plant ash first, stir thoroughly, and then gradually add the other—half plant ash and continue stirring until it becomes a paste. Then pour it on the concrete floor, flatten it out, cool it down and cut it into rectangular blocks of about 15 kilograms each, allowing it to cool sufficiently.
Dumping: The fully cooled mud block is first shovelled into pieces, and then shoveled into a person's beater to form a pure material mud. After passing the test, the eggs can be cured.
4. Trick or treat: The fresh duck eggs that have passed the inspection and grading are wrapped with the prepared material sludge. When reclaiming mud, it should be squeezed and scraped at the mouth of the material. The material should be crescent-shaped on the egg. It must be tight and not loose and uniform. There must be no yin and yang surface and dew-white phenomenon. When you are ready, gently place the eggs on the chaff and be careful not to squeeze them together to prevent them sticking together. Egg material ratio is generally 1: O. 65 (allowed range 1: O.62 to 1:0.68). Before the tanning process and during the tanning process, use a shovel to turn the slurry.
5. Roller-loading cylinder: Roll the egg with good mud in the gluten, making it glued with a layer of glutinous rice. The gluten is required to be firmly adhered, and the egg is round and even. Then put the eggs into a clean and dry jar, requiring the eggs to be placed sideways and flat, not vertically so that the yolks are centered.
6. Closed cylinder storage: After loading the cylinder with eggs, time and level should be indicated inside and outside the cylinder in order to check and manage the cylinder. Then cover and seal, fresh blood can be added with a suitable amount of lime powder into the blood sealed cylinder. After sealing, it can be put into a warehouse and matured. It is required that the temperature of the warehouse should be around 20°C. In winter, insulation is required. In summer, the interior of the warehouse is required to be cool to prevent direct sunlight and excessive moisture in the warehouse.
7. Quality inspection: The samples should be viewed regularly according to the temperature, such as 4.4 to 10 °C, 17 to 20 days to see samples; 26.7 to 32.1 °C, 8 to 10 days to see samples. In order to understand the mature situation and master the cylinder time, it should be checked frequently. Generally check once a month or so, first shake test. Carry out necropsy again. Generally good eggs, shaking when there is a sense of vibration, good elasticity, after shelling, the protein is bright and transparent, autumn eggs are green and black, spring eggs are dark brown, pine flowers are obviously beautiful, heart and heart normal.
8. Shake the egg packaging: After the preserved eggs are mature, check the shaking eggs. Shaking eggs should be based on knocking, swaying and shaking, picking through knocking, eliminating inferior eggs and appearance of mildew, large "skylight" dew, mud too much, material deformation, light weight, etc. affect the quality and appearance of the egg. The qualified eggs are then packed in stages and stored.
1. Reference formula I: 1.0-1.6 kg of soda ash, 1.8 kg of salt, 5 kg of quick lime, 15 kg of plant ash, 0.5-0.8 kg of black tea, 22-28 kg of water, 1,000 duck eggs .
Formulation II: 2 to 3 kilograms of soda ash (about 90% of the alkali content), 12 kilograms of active calcium in quicklime of 75% or more), 1.2 to 1.5 kilograms of black tea, 3.75 to 4 kilograms of salt,
30 kg of plant ash (including about 5% of potassium oxide), 45 to 57.5 kg of water.
2. Processing season: It is generally suitable for processing in early spring and late autumn, that is, from convulsions to awns (March 5 to June 5) and from white dew to frost (September 8 to October 25). Due to the poor quality of fresh eggs in summer, the ingredients are not easy to grasp, so the finished products are prone to sticky shells, fried yellow rotten eggs and so on. In winter, the color is yellow and easy to produce yellow eggs. However, if you can adjust the workshop temperature, it can be processed all year round.
3. Slurry preparation: Weighing of auxiliary materials: a variety of accessories in the weighing sample before the sample test, and then determine the amount of auxiliary materials based on the test results, accurately weighed.
Halogen burning: Use quantitative clean cold water and add black tea to boil in the pot, filter the residue and serve as a brine.
Ash: Take about 90% of the brine into the tank, add soda ash, stir it a little to promote its dissolution, and then add the quicklime in batches after the soda ash dissolves, and keep stirring to prevent the liquid from boiling. After the lime is completely dissolved, remove the undissolved stones and rinse the stones with the reserved 10% brine. The washing stones are added to the cylinder with the brine. After the stone is drained, it is weighed and made up with the amount of quicklime, then salt is added and stirred thoroughly to make the material halogen.
Mixing, feeding and cooling: Pour the above ingredients into the mixer, add the half plant ash first, stir thoroughly, and then gradually add the other—half plant ash and continue stirring until it becomes a paste. Then pour it on the concrete floor, flatten it out, cool it down and cut it into rectangular blocks of about 15 kilograms each, allowing it to cool sufficiently.
Dumping: The fully cooled mud block is first shovelled into pieces, and then shoveled into a person's beater to form a pure material mud. After passing the test, the eggs can be cured.
4. Trick or treat: The fresh duck eggs that have passed the inspection and grading are wrapped with the prepared material sludge. When reclaiming mud, it should be squeezed and scraped at the mouth of the material. The material should be crescent-shaped on the egg. It must be tight and not loose and uniform. There must be no yin and yang surface and dew-white phenomenon. When you are ready, gently place the eggs on the chaff and be careful not to squeeze them together to prevent them sticking together. Egg material ratio is generally 1: O. 65 (allowed range 1: O.62 to 1:0.68). Before the tanning process and during the tanning process, use a shovel to turn the slurry.
5. Roller-loading cylinder: Roll the egg with good mud in the gluten, making it glued with a layer of glutinous rice. The gluten is required to be firmly adhered, and the egg is round and even. Then put the eggs into a clean and dry jar, requiring the eggs to be placed sideways and flat, not vertically so that the yolks are centered.
6. Closed cylinder storage: After loading the cylinder with eggs, time and level should be indicated inside and outside the cylinder in order to check and manage the cylinder. Then cover and seal, fresh blood can be added with a suitable amount of lime powder into the blood sealed cylinder. After sealing, it can be put into a warehouse and matured. It is required that the temperature of the warehouse should be around 20°C. In winter, insulation is required. In summer, the interior of the warehouse is required to be cool to prevent direct sunlight and excessive moisture in the warehouse.
7. Quality inspection: The samples should be viewed regularly according to the temperature, such as 4.4 to 10 °C, 17 to 20 days to see samples; 26.7 to 32.1 °C, 8 to 10 days to see samples. In order to understand the mature situation and master the cylinder time, it should be checked frequently. Generally check once a month or so, first shake test. Carry out necropsy again. Generally good eggs, shaking when there is a sense of vibration, good elasticity, after shelling, the protein is bright and transparent, autumn eggs are green and black, spring eggs are dark brown, pine flowers are obviously beautiful, heart and heart normal.
8. Shake the egg packaging: After the preserved eggs are mature, check the shaking eggs. Shaking eggs should be based on knocking, swaying and shaking, picking through knocking, eliminating inferior eggs and appearance of mildew, large "skylight" dew, mud too much, material deformation, light weight, etc. affect the quality and appearance of the egg. The qualified eggs are then packed in stages and stored.