About the processing technology of hard-shelled eggs

The main raw materials used in this traditional process include black tea, edible salt, food-grade alkali, quicklime, plant ash, rice husks, and fresh duck eggs. These ingredients are carefully selected to ensure the quality and flavor of the final product. The equipment required for the process consists of an iron pan, a shovel, and a cylindrical container. The production method begins by measuring 1.5 kg of food soda, 6 kg of quicklime, 1.5 kg of black tea, 1.5 kg of salt, 15 kg of plant ash, and 20 kg of water. A large iron pot is filled with 20 kg of water, and 1.5 kg of black tea is added. After boiling, 20% of the tea juice is removed from the pot. Then, 4.8 kg of quicklime is slowly added into the pot and stirred until it boils. A small amount of salt and lime is mixed with the tea juice, followed by the addition of all the salt and 1.5 kg of alkali. The remaining 1.2 kg of quicklime is gradually poured into the mixture while stirring thoroughly with a shovel. After the reaction, the lime residue is removed. Half of the plant ash is then mixed with the leftover tea juice, and the rinse water is added back into the pot. Next, half of the ash is placed into the pot, and after waiting 3–5 minutes, the remaining half of the ash and the reserved tea juice are added. The mixture is stirred with a shovel until it forms a hard block. After about 10 minutes, the hardened mud is removed using the shovel, and the mat is allowed to cool. The next day, the solidified mud is broken up and placed into a cylinder to prepare the eggs. Each egg requires approximately 16 grams of sludge in spring and 23 grams in autumn. The eggs are arranged evenly without any gaps. A layer of rice husk is placed on top of the mud before being stored in the cylinder. It is important not to move the cylinder until the eggs are fully processed. The storage room should maintain an external temperature between 15°C and 26°C. The processing time varies depending on the season—60–70 days in spring and 70–80 days in autumn. The overall process includes several stages: preparation of the mixture, batching, placing the eggs, storage, and finally, discharge. This time-honored technique ensures that the eggs develop their unique texture and taste through natural fermentation.

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Changzhou Weipu Medical Devices Co., Ltd. , https://www.cnweipumedical.com