Red sand and salted eggs are one of the economic pillar industries in the Honghu region. Red sand and salted egg processing technology is introduced as follows, for egg product processors, housewives, and wealth-free people to learn from. (1) Raw material selection Select fresh, undamaged, and crack free eggs. (2) Preparation of feed water 50kg, salt 14.5kg, egg song 45g. (3) Marinating (a) Place the above fresh eggs neatly in the cylinder, with the small head facing up and the big head down (ie, standing upright), and stop placing them 10-15cm away from the cylinder mouth. (b) Use a bamboo blind (pressing egg plate) to press on the laid egg, and then gently place the bricks on the pressed egg plate to prevent the egg from floating after adding the liquid. Pressing plate size should be adapted to the size of the cylinder port. (c) Pour the prepared material into the tank. The liquid is suitable to submerge 3-5cm of pressed egg plate. (d) Seal the cylinder port with a plastic film (or not). (4) Cylinder (a) Eggs are marinated for 25-45 days (generally speaking, the summer season temperature is 20°C or higher, the marinating period is about 30 days, and the spring and autumn seasoning period is about 35 days. In the winter below 10°C, the pickling period is 40 days or more. The cylinder can be opened to check the maturity of salted eggs. There are two ways to check the salted eggs. One is to take the egg method and randomly select 2-3 eggs on the inspection. According to the egg hole to look after, mature eggs, egg white transparent, egg yolk was dark black, the second is the egg-dumping method, check randomly selected 2-3 eggs open to see if the egg yolk completely solidified red (turn color). The mature egg whites are as thin as water, and the egg yolks are soft and round in shape, with a rich luster, and the center is completely solidified; if the yolk has not been completely solidified and sub-contained, the cylinder mouth can be sealed and checked after a few days. Until the egg yolk has completely solidified and turned red. (b) The mature salted eggs that have been marinated are released in a timely manner, and the salted eggs should not come into contact with raw water after being discharged. (5) Production and sale of processed red sand and salted eggs is a cyclical production process. There are fresh eggs and lower cylinders every day. There are commercial eggs listed every day. The production date of each batch must be recorded in the production and processing process; When eggs, the red salted and salted eggs and salted eggs are cooked separately, and then cut into several pieces so that customers compare to buy, taste, create a "contrast" atmosphere, the bright spot of red sand eggs visually displayed in the consumer In front of it, we aim to achieve quality products, superior markets, superior prices, and low investment and high profits. (6) Economic Benefits Each time a red salted and salted egg is processed, the expenditure will increase by less than 2 cents, and the income will increase by 0.6-1 yuan. Under normal circumstances, the selling price of red sand eggs is 1-2 times higher than the selling price of ordinary salted eggs. It is very popular and will never be sold out.
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