The invention discloses a
processing method of a tujia salt-preserved egg, belonging to the technical field of
processing of poultry and eggs. A plurality of Chinese herbal medicines such as cinnamon,
artemisinin, clove and the like are added into early flavoring liquid, and cooked together with salt; then quick
lime is brewed; the flavored flavoring liquid not only has tujia characteristics, but also can be rapidly immersed into
yolk; the egg is coated by
seasoning mud after being carefully preserved and maintained while the
seasoning mud is prepared by adding yellow mud, soda and quick
lime after being cooked by quality spices with tujia characteristics, such as radix curcumae longae, rhizoma acori graminei, and
elecampane; the
egg white has preserved eggs taste after being carefully maintained; the salt-preserved egg is obtained by cleaning and
steaming; the
yolk of the prepared salt-preserved egg is a golden sand core, and is sandy, crisp, fragrant and sticky to eat; the
egg white is
turquoise preserved egg gel, is glittering and translucent, transparent, and elastic, has strong mellow, and leads a person to feel endless aftertastes; and one salt-preserved egg has two tastes. Compared with the existing salt-preserved egg, the
processing method has the advantages that the quality guarantee period is greatly prolonged; and the salt-preserved egg can be stored for 6 months at normal temperature, and does not deteriorate.