A method for pickling spiced lead-free preserved eggs and a processing method thereof

Abstract

The invention provides a method for pickling spiced lead-free preserved eggs and a processing method thereof, and relates to the field of preserved egg pickling. The method comprises a spiced lead-free preserved egg, which is made of the following raw materials: duck eggs, clean water, salt, sugar, monosodium glutamate, liquor, quicklime, soda ash, five spices, rice husks and tea leaves, wherein the ingredients are 100 parts by weight of duck eggs, an appropriate amount of clean water, 200 parts by weight of salt, 100 parts by weight of sugar, 25 parts by weight of monosodium glutamate, 100 parts by weight of liquor, 500 parts by weight of quicklime, 125 parts by weight of soda ash, an appropriate amount of rice husks and 500 parts by weight of tea leaves. In the process of pickling the preserved eggs, the invention firstly soaks the duck eggs in five-spice soup for a short time, so that the five spices penetrate into the duck eggs and the duck eggs have a certain five-spice taste, and then uses the five-spice soup to mix quicklime and soda ash again to form mud, so as to perform secondary pickling on the duck eggs, so that the duck eggs can be full of the five-spice taste, and avoid the situation that the traditional preserved eggs only have a single salty taste after being successfully pickled, which is not convenient for meeting people's needs.

Description

Technical Field

[0001] The invention relates to the field of preserved egg pickling, in particular to a spiced lead-free preserved egg pickling method and a processing method thereof. Background Art

[0002] Preserved eggs, also known as songhua eggs and changed eggs, are a unique Chinese food with a special flavor that can promote appetite. Preserved eggs are rich in high-quality protein, an important nutrient for muscle growth and repair, and are also rich in calcium, iron, zinc, phosphorus and other minerals, which play an important role in bone, teeth, blood health and various body functions. They also contain vitamins A, D, E and other vitamins, among which vitamin D is relatively high, which is important for bone development. Preserved eggs are a nutritious food with a special flavor. You need to pay attention to the amount and follow the relevant precautions during consumption to ensure health and safety.

[0003] During the pickling process of the existing preserved eggs, yellow lead powder is used for production. The main component of the yellow lead powder is lead monoxide, which causes a certain amount of lead in the preserved eggs. Long-term intake of lead-containing preserved eggs may cause excessive lead content in the human body, affecting the body's hematopoietic function, and in severe cases may cause anemia. Lead is a neurotoxin that has potential damage to the brain and nervous system. Long-term consumption of lead-containing preserved eggs may cause symptoms such as memory loss, reduced learning ability, and inattention. Children are especially sensitive and may suffer from serious consequences such as slow growth and mental retardation. At the same time, most of the existing preserved eggs have only one salty taste and a relatively single taste. With the continuous improvement of people's living standards, preserved eggs with a single taste can no longer meet people's selection and consumption. Summary of the invention

[0004] 1. Technical issues to be solved

[0005] In view of the deficiencies in the prior art, the present invention provides a method for pickling spiced lead-free preserved eggs and a processing method thereof, which solves the problems that the existing preserved eggs contain lead and are easy to cause diseases after being eaten by people, and the existing preserved eggs are only salty and relatively single in taste and cannot meet people's selection and consumption needs.

[0006] (II) Technical solution

[0007] To achieve the above purpose, the present invention is implemented by the following technical scheme: a method for pickling spiced lead-free preserved eggs, comprising spiced lead-free preserved eggs, which are made from the following raw materials: duck eggs, water, salt, sugar, monosodium glutamate, liquor, quicklime, soda ash, five spices, rice husks, and tea leaves;

[0008] By weight: 100 parts of duck eggs, appropriate amount of water, 200 parts of salt, 100 parts of sugar, 25 parts of MSG, 100 parts of white wine, 500 parts of quicklime, 125 parts of soda ash, appropriate amount of rice husks, and 500 parts of tea.

[0009] Preferably, the five spices include star anise, cinnamon, cloves, longan, ginger, amomum villosum, fennel, cardamom, bay leaf, angelica dahurica, and prickly ash:

[0010] By weight, there are 50 parts of star anise, 50 parts of cinnamon, 25 parts of cloves, 25 parts of piper longum, 25 parts of ginger, 25 parts of amomum villosum, 50 parts of fennel, 25 parts of bay leaves, 25 parts of angelica dahurica, 25 parts of cardamom, and 25 parts of Zanthoxylum bungeanum.

[0011] Preferably, the method for pickling spiced lead-free preserved eggs comprises the following steps:

[0012] S1. Raw material pretreatment

[0013] S11, selecting duck eggs of the same size and specification, and then washing the surface of the duck eggs with clean water, and finally washing the selected duck eggs again with white wine after washing for multiple times, and then placing the washed duck eggs in a ventilated place to dry;

[0014] S12, selecting clean, uncontaminated rice husks, and then repeatedly washing the selected rice husks with clean water, and then drying the washed rice husks to remove moisture;

[0015] S13, select high-quality quicklime without impurities;

[0016] S14. Use food grade soda ash to ensure it is non-toxic and harmless;

[0017] S15, selecting a pickling container of suitable size, and then repeatedly washing the inner wall of the pickling container with clean water, and then placing the washed pickling container in a ventilated place to dry;

[0018] S2. Making seasoning water and marinating

[0019] S21, washing the tea leaves with clean water, and then placing the washed tea leaves in a pot, then adding 100 parts of clean water with tea leaves to the pot and boiling for 20-45 minutes, stirring once at irregular intervals, and then cooling the boiled tea water, and filtering the tea water with gauze when the tea water cools to 10-15° C. to remove the tea leaves in the tea water and retain the tea soup;

[0020] S22, washing the five spices with clean water, putting the washed five spices into the pot in turn, then adding more than 200 parts of clean water without spices into the pot to boil, and after boiling for 20-35 minutes, cooling the boiled five-spice soup, and after the five-spice soup is cooled to 5-15 degrees, filtering the without spices soup with gauze to remove the five spices and retain the five-spice soup;

[0021] S23, adding salt, sugar, monosodium glutamate and pickling soup ingredients to the five-spice soup in sequence;

[0022] S24, then placing the duck eggs in the pickling container in turn, and then dividing the pickling soup into two portions, keeping one portion of the pickling soup for later use, and pouring the other portion of the pickling soup into the pickling container until the pickling soup covers the duck eggs, and pickling at room temperature for 1-2 days;

[0023] S3, mix the pickled powder into a paste

[0024] Mix the reserved pickling soup with tea in equal amounts, then put quicklime powder and soda ash into a clean container, then add the pickling soup and tea mixture into the container and stir evenly until it becomes a sticky mud. The consistency of the mud should be moderate so that it can be evenly coated on the eggs.

[0025] S4, Wrapped Egg

[0026] Wearing gloves, take the pickled duck eggs out of the container, and then roll them one by one in the mud, making sure that the mud is evenly coated on the surface of the duck eggs;

[0027] S5, Shelling

[0028] Place the duck eggs wrapped in pickled mud on clean rice husks and roll them back and forth until the surface of the duck eggs is completely covered with rice husks;

[0029] S6, Sealed pickling

[0030] Put the duck eggs wrapped in rice husks into a clean pickling container, seal it tightly with mud made of yellow mud, salt and water, and then place the pickling container in a cool, ventilated and light-proof place for pickling;

[0031] S7, pickling management

[0032] Determine the pickling time according to the temperature and the size of the duck eggs. When the room temperature is 20-30℃, the preserved eggs usually mature in 3-5 days; when the room temperature is 15-25℃, the preserved eggs need about 4-6 days to mature; when the room temperature is 10℃-20℃, the preserved eggs need 7-10 days to mature. Check the pickling situation regularly. If the eggshell is cracked or the pickling liquid leaks, it should be handled in time and the pickling container should be replaced;

[0033] S8. Maturation and preservation

[0034] S81. When the pickling time is up, take out the preserved eggs, wash off the rice husks and mud on the surface with clean water, and then place them in a cool and ventilated place to dry for 2-3 days. When the yolk of the duck egg is close to dark green and the egg white is yellow and similar to jelly, it means that the pickling is successful.

[0035] S82. After drying, the preserved eggs can be stored in a sealed container, avoiding direct sunlight and high temperature environment.

[0036] (III) Beneficial effects

[0037] The present invention provides a method for pickling spiced lead-free preserved eggs and a processing method thereof. The invention has the following beneficial effects:

[0038] 1. In the process of pickling preserved eggs, the present invention first uses five-spice soup to briefly soak duck eggs, so that the five spices can penetrate into the duck eggs and give them a certain five-spice taste. Then, the five-spice soup is mixed with quicklime and soda ash to form mud, so as to perform secondary pickling on the duck eggs, so that they can be full of five-spice taste, thereby avoiding the situation that traditional preserved eggs only have a single salty taste after successful pickling, which is not convenient to meet people's needs.

[0039] 2. The present invention utilizes soda ash to replace traditional lead-containing raw materials, which can effectively prevent the lead in the lead-containing raw materials from penetrating into the preserved eggs during the production process, which can easily cause diseases after people use them. When soda ash is used as the raw material, the problem of lead in the preserved eggs can be well solved. Soda ash reacts with quicklime to generate strong alkali sodium hydroxide, which can penetrate into the eggshell, coagulate the protein, and promote the hydrolysis of part of the protein into a variety of amino acids with flavor activity. DETAILED DESCRIPTION

[0040] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] Embodiment 1

[0042] The embodiment of the present invention provides a method for pickling spiced lead-free preserved eggs, comprising spiced lead-free preserved eggs, which are made from the following raw materials: duck eggs, water, salt, sugar, monosodium glutamate, liquor, quicklime, soda ash, five spices, rice husks, and tea leaves;

[0043] By weight: 100 parts of duck eggs, appropriate amount of water, 200 parts of salt, 100 parts of sugar, 25 parts of MSG, 100 parts of white wine, 500 parts of quicklime, 125 parts of soda ash, appropriate amount of rice husks, and 500 parts of tea.

[0044] Furthermore, the five spices include star anise, cinnamon, cloves, longan, ginger, amomum villosum, fennel, cardamom, bay leaf, angelica dahurica, and prickly ash:

[0045] By weight, there are 50 parts of star anise, 50 parts of cinnamon, 25 parts of cloves, 25 parts of piper longum, 25 parts of ginger, 25 parts of amomum villosum, 50 parts of fennel, 25 parts of bay leaves, 25 parts of angelica dahurica, 25 parts of cardamom, and 25 parts of Zanthoxylum bungeanum.

[0046] Further, the five-spice lead-free preserved egg pickling comprises the following steps:

[0047] S1. Raw material pretreatment

[0048] S11, selecting duck eggs of the same size and specification, and then washing the surface of the duck eggs with clean water, and finally washing the selected duck eggs again with white wine after washing for multiple times, and then placing the washed duck eggs in a ventilated place to dry;

[0049] S12, selecting clean, uncontaminated rice husks, and then repeatedly washing the selected rice husks with clean water, and then drying the washed rice husks to remove moisture;

[0050] S13, select high-quality quicklime without impurities;

[0051] S14. Use food grade soda ash to ensure it is non-toxic and harmless;

[0052] S15, selecting a pickling container of suitable size, and then repeatedly washing the inner wall of the pickling container with clean water, and then placing the washed pickling container in a ventilated place to dry;

[0053] S2. Making seasoning water and marinating

[0054] S21, washing the tea leaves with clean water, and then placing the washed tea leaves in a pot, then adding 100 parts of clean water with tea leaves to the pot and boiling for 20-45 minutes, stirring once at irregular intervals, and then cooling the boiled tea water, and filtering the tea water with gauze when the tea water cools to 10-15° C. to remove the tea leaves in the tea water and retain the tea soup;

[0055] S22, washing the five spices with clean water, putting the washed five spices into the pot in turn, then adding more than 200 parts of clean water without spices into the pot to boil, and after boiling for 20-35 minutes, cooling the boiled five-spice soup, and after the five-spice soup is cooled to 5-15 degrees, filtering the without spices soup with gauze to remove the five spices and retain the five-spice soup;

[0056] S23, adding salt, sugar, monosodium glutamate and pickling soup ingredients to the five-spice soup in sequence;

[0057] S24, then placing the duck eggs in the pickling container in turn, and then dividing the pickling soup into two portions, keeping one portion of the pickling soup for later use, and pouring the other portion of the pickling soup into the pickling container until the pickling soup covers the duck eggs, and pickling at room temperature for 1-2 days;

[0058] S3, mix the pickled powder into a paste

[0059] Mix the reserved pickling soup with tea in equal amounts, then put quicklime powder and soda ash into a clean container, then add the pickling soup and tea mixture into the container and stir evenly until it becomes a sticky mud. The consistency of the mud should be moderate so that it can be evenly coated on the eggs.

[0060] S4, Wrapped Egg

[0061] Wearing gloves, take the pickled duck eggs out of the container, and then roll them one by one in the mud, making sure that the mud is evenly coated on the surface of the duck eggs;

[0062] S5, Shelling

[0063] Place the duck eggs wrapped in pickled mud on clean rice husks and roll them back and forth until the surface of the duck eggs is completely covered with rice husks;

[0064] S6, Sealed pickling

[0065] Put the duck eggs wrapped in rice husks into a clean pickling container, seal it tightly with mud made of yellow mud, salt and water, and then place the pickling container in a cool, ventilated and light-proof place for pickling;

[0066] S7, pickling management

[0067] Determine the pickling time according to the temperature and the size of the duck eggs. When the room temperature is 20-30℃, the preserved eggs usually mature in 3-5 days; when the room temperature is 15-25℃, the preserved eggs need about 4-6 days to mature; when the room temperature is 10℃-20℃, the preserved eggs need 7-10 days to mature. Check the pickling situation regularly. If the eggshell is cracked or the pickling liquid leaks, it should be handled in time and the pickling container should be replaced;

[0068] S8. Maturation and preservation

[0069] S81. When the pickling time is up, take out the preserved eggs, wash off the rice husks and mud on the surface with clean water, and then place them in a cool and ventilated place to dry for 2-3 days. When the yolk of the duck egg is close to dark green and the egg white is yellow and similar to jelly, it means that the pickling is successful.

[0070] S82. After drying, the preserved eggs can be stored in a sealed container, away from direct sunlight and high temperature environment;

[0071] Star anise is used to increase the spicy taste, cinnamon increases fragrance and sweetness, cloves increase spicy and warm feeling, longan increases spicy flavor, galangal adds special aroma and spicy taste, and pepper increases numbness, salt increases saltiness, and tea leaves provide tea aroma. Then, the five spices are used to marinate the duck eggs twice, which not only ensures that the preserved eggs have a five-spice taste after successful marination, but also effectively reduces the astringency inside the preserved eggs.

[0072] Embodiment 2

[0073] The embodiment of the present invention provides a method for pickling spiced lead-free preserved eggs, comprising spiced lead-free preserved eggs, which are made from the following raw materials: duck eggs, water, salt, sugar, monosodium glutamate, liquor, quicklime, soda ash, five spices, rice husks, and tea leaves;

[0074] By weight: 100 parts of duck eggs, appropriate amount of water, 200 parts of salt, 100 parts of sugar, 25 parts of MSG, 100 parts of white wine, 500 parts of quicklime, 125 parts of soda ash, appropriate amount of rice husks, and 500 parts of tea.

[0075] Furthermore, the five spices include star anise, cinnamon, cloves, longan, ginger, amomum villosum, fennel, cardamom, bay leaf, angelica dahurica, and prickly ash:

[0076] By weight, there are 50 parts of star anise, 50 parts of cinnamon, 25 parts of cloves, 25 parts of piper longum, 25 parts of ginger, 25 parts of amomum villosum, 50 parts of fennel, 25 parts of bay leaves, 25 parts of angelica dahurica, 25 parts of cardamom, and 25 parts of Zanthoxylum bungeanum.

[0077] Further, the method for pickling spiced lead-free preserved eggs comprises the following steps:

[0078] S1. Raw material pretreatment

[0079] S11, selecting duck eggs of the same size and specification, and then washing the surface of the duck eggs with clean water, and finally washing the selected duck eggs again with white wine after washing for multiple times, and then placing the washed duck eggs in a ventilated place to dry;

[0080] S12, selecting clean, uncontaminated rice husks, and then repeatedly washing the selected rice husks with clean water, and then drying the washed rice husks to remove moisture;

[0081] S13, select high-quality quicklime without impurities;

[0082] S14. Use food grade soda ash to ensure it is non-toxic and harmless;

[0083] S15, selecting a pickling container of suitable size, and then repeatedly washing the inner wall of the pickling container with clean water, and then placing the washed pickling container in a ventilated place to dry;

[0084] S2. Making seasoning water and marinating

[0085] S21, washing the tea leaves with clean water, and then placing the washed tea leaves in a pot, then adding 100 parts of clean water with tea leaves to the pot and boiling for 20-45 minutes, stirring once at irregular intervals, and then cooling the boiled tea water, and filtering the tea water with gauze when the tea water cools to 10-15° C. to remove the tea leaves in the tea water and retain the tea soup;

[0086] S22, washing the five spices with clean water, putting the washed five spices into the pot in turn, then adding more than 200 parts of clean water without spices into the pot to boil, and after boiling for 20-35 minutes, cooling the boiled five-spice soup, and after the five-spice soup is cooled to 5-15 degrees, filtering the without spices soup with gauze to remove the five spices and retain the five-spice soup;

[0087] S23, adding salt, sugar, monosodium glutamate and pickling soup ingredients to the five-spice soup in sequence;

[0088] S24, then placing the duck eggs in the pickling container in turn, and then dividing the pickling soup into two portions, keeping one portion of the pickling soup for later use, and pouring the other portion of the pickling soup into the pickling container until the pickling soup covers the duck eggs, and pickling at room temperature for 1-2 days;

[0089] S3, mix the pickled powder into a paste

[0090] Mix the reserved pickling soup with tea in equal amounts, then put quicklime powder and soda ash into a clean container, then add the pickling soup and tea mixture into the container and stir evenly until it becomes a sticky mud. The consistency of the mud should be moderate so that it can be evenly coated on the eggs.

[0091] S4, Wrapped Egg

[0092] Wearing gloves, take the pickled duck eggs out of the container, and then roll them one by one in the mud, making sure that the mud is evenly coated on the surface of the duck eggs;

[0093] S5, Shelling

[0094] Place the duck eggs wrapped in pickled mud on clean rice husks and roll them back and forth until the surface of the duck eggs is completely covered with rice husks;

[0095] S6, Sealed pickling

[0096] Put the duck eggs wrapped in rice husks into a clean pickling container, seal it tightly with mud made of yellow mud, salt and water, and then place the pickling container in a cool, ventilated and light-proof place for pickling;

[0097] S7, pickling management

[0098] Determine the pickling time according to the temperature and the size of the duck eggs. When the room temperature is 20-30℃, the preserved eggs usually mature in 3-5 days; when the room temperature is 15-25℃, the preserved eggs need about 4-6 days to mature; when the room temperature is 10℃-20℃, the preserved eggs need 7-10 days to mature. Check the pickling situation regularly. If the eggshell is cracked or the pickling liquid leaks, it should be handled in time and the pickling container should be replaced;

[0099] S8. Maturation and preservation

[0100] S81. When the pickling time is up, take out the preserved eggs, wash off the rice husks and mud on the surface with clean water, and then place them in a cool and ventilated place to dry for 2-3 days. When the yolk of the duck egg is close to dark green and the egg white is yellow and similar to jelly, it means that the pickling is successful.

[0101] S82. After drying, the preserved eggs can be stored in a sealed container, away from direct sunlight and high temperature environment;

[0102] By using soda ash to pickle duck eggs, the problem of lead content in preserved eggs can be effectively solved. Soda ash usually refers to sodium carbonate (Na2CO3), and quicklime is the common name for calcium oxide (CaO). When soda ash is mixed with quicklime and a certain amount of water is added, a chemical reaction can occur between them. This is because quicklime reacts with water to produce calcium hydroxide (Ca(OH)2), and calcium hydroxide reacts with soda ash to produce calcium carbonate (CaCO3) precipitate and sodium hydroxide (NaOH).

[0103] Here are the chemical equations for these two steps:

[0104] The reaction of quicklime and water:

[0105] CaO+H2O→Ca(OH)2

[0106] Calcium hydroxide reacts with soda ash:

[0107] Na2CO3+Ca(OH)2→CaCO3↓+2NaOH

[0108] Sodium hydroxide can penetrate into the eggshell, coagulate the protein, and promote the hydrolysis of part of the protein into a variety of flavor-active amino acids.

[0109] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for pickling spiced lead-free preserved eggs, characterized in that: Including five-spice lead-free preserved eggs, which are made from the following raw materials: duck eggs, water, salt, sugar, monosodium glutamate, liquor, quicklime, soda ash, five spices, rice husks, and tea leaves; By weight: 100 parts of duck eggs, appropriate amount of water, 200 parts of salt, 100 parts of sugar, 25 parts of MSG, 100 parts of white wine, 500 parts of quicklime, 125 parts of soda ash, appropriate amount of rice husks, and 500 parts of tea.

2. A method for pickling spiced lead-free preserved eggs according to claim 1, characterized in that: The five spices include star anise, cinnamon, cloves, longan, ginger, amomum villosum, fennel, cardamom, bay leaf, angelica dahurica, and prickly ash: By weight, there are 50 parts of star anise, 50 parts of cinnamon, 25 parts of cloves, 25 parts of piper longum, 25 parts of ginger, 25 parts of amomum villosum, 50 parts of fennel, 25 parts of bay leaves, 25 parts of angelica dahurica, 25 parts of cardamom, and 25 parts of Zanthoxylum bungeanum.

3. A method for processing a spiced lead-free preserved egg pickling method, used for processing the multi-flavor sausage according to claim 1, characterized in that: The following steps are involved: S1. Raw material pretreatment S11, selecting duck eggs of the same size and specification, and then washing the surface of the duck eggs with clean water, and finally washing the selected duck eggs again with white wine after washing for multiple times, and then placing the washed duck eggs in a ventilated place to dry; S12, selecting clean, uncontaminated rice husks, and then repeatedly washing the selected rice husks with clean water, and then drying the washed rice husks to remove moisture; S13, select high-quality quicklime without impurities; S14. Use food grade soda ash to ensure it is non-toxic and harmless; S15, selecting a pickling container of suitable size, and then repeatedly washing the inner wall of the pickling container with clean water, and then placing the washed pickling container in a ventilated place to dry; S2. Making seasoning water and marinating S21, washing the tea leaves with clean water, and then placing the washed tea leaves in a pot, then adding 100 parts of clean water with tea leaves to the pot and boiling for 20-45 minutes, stirring once at irregular intervals, and then cooling the boiled tea water, and filtering the tea water with gauze when the tea water cools to 10-15° C. to remove the tea leaves in the tea water and retain the tea soup; S22, washing the five spices with clean water, putting the washed five spices into the pot in turn, then adding more than 200 parts of clean water without spices into the pot to boil, and after boiling for 20-35 minutes, cooling the boiled five-spice soup, and after the five-spice soup is cooled to 5-15 degrees, filtering the without spices soup with gauze to remove the five spices and retain the five-spice soup; S23, adding salt, sugar, monosodium glutamate and pickling soup ingredients to the five-spice soup in sequence; S24, then placing the duck eggs in the pickling container in turn, and then dividing the pickling soup into two portions, keeping one portion of the pickling soup for later use, and pouring the other portion of the pickling soup into the pickling container until the pickling soup covers the duck eggs, and pickling at room temperature for 1-2 days; S3, mix the pickled powder into a paste Mix the reserved pickling soup with tea in equal amounts, then put quicklime powder and soda ash into a clean container, then add the pickling soup and tea mixture into the container and stir evenly until it becomes a sticky mud. The consistency of the mud should be moderate so that it can be evenly coated on the eggs. S4, wrapped eggs Wearing gloves, take the pickled duck eggs out of the container, and then roll them one by one in the mud, making sure that the mud is evenly coated on the surface of the duck eggs; S5, Shelling Place the duck eggs wrapped in pickled mud on clean rice husks and roll them back and forth until the surface of the duck eggs is completely covered with rice husks; S6. Sealed marinating Put the duck eggs wrapped in rice husks into a clean pickling container, seal it tightly with mud made of yellow mud, salt and water, and then place the pickling container in a cool, ventilated and dark place for pickling; S7, pickling management Determine the pickling time according to the temperature and the size of the duck eggs. When the room temperature is 20-30℃, the preserved eggs usually mature in 3-5 days; when the room temperature is 15-25℃, the preserved eggs need about 4-6 days to mature; when the room temperature is 10℃-20℃, the preserved eggs need 7-10 days to mature. Check the pickling situation regularly. If the eggshell is cracked or the pickling liquid leaks, it should be handled in time and the pickling container should be replaced; S8. Maturation and preservation S81. When the pickling time is up, take out the preserved eggs, wash off the rice husks and mud on the surface with clean water, and then place them in a cool and ventilated place to dry for 2-3 days. When the yolk of the duck egg is close to dark green and the egg white is yellow and similar to jelly, it means that the pickling is successful. S82. After drying, the preserved eggs can be stored in a sealed container, avoiding direct sunlight and high temperature environment.