How did the preserved eggs change?
Preserved eggs, also known as preserved eggs, are one of the traditional Chinese delicacies and are famous for their unique taste and production technology. In recent years, the production process and nutritional value of preserved eggs have become a hot topic on the Internet. This article will combine the hot discussions in the past 10 days to reveal the mystery of the "transformation" of preserved eggs from four aspects: raw materials, production technology, scientific principles and nutritional value of preserved eggs.
1. Raw materials of preserved eggs
The main raw material of preserved eggs is duck eggs or chicken eggs, supplemented by alkaline substances and other ingredients. The following are common ingredients and their functions:
| raw material | effect |
|---|---|
| duck/egg | Provides protein and fat to form the base of preserved eggs |
| quicklime | Provide an alkaline environment to promote protein denaturation |
| plant ash | Adjust pH value and assist coagulation |
| tea | Provides tannins, involved in color and flavor development |
| Salt | Season and inhibit microbial growth |
2. Production process of preserved eggs
The production of traditional preserved eggs takes about 30-45 days, but modern technology can shorten it to 15-20 days. Here are the key steps:
| step | time | temperature | effect |
|---|---|---|---|
| Wrapping material | 1 day | room temperature | Coat eggs with alkaline mixture |
| seal | 20-30 days | 15-25℃ | Allow the lye to penetrate slowly |
| Mature | 7-10 days | room temperature | flavor substance formation |
| dry | 3-5 days | Ventilation place | Remove excess moisture |
3. The scientific principle behind the transformation of preserved eggs
The "transformation" process of preserved eggs is essentially the denaturation reaction of protein under alkaline conditions:
1.protein breakdown: Alkaline conditions break protein molecules and release amino acids.
2.Vulcanization reaction: Sulfur-containing amino acids in egg white react with metal ions to form black ferrous sulfide, giving egg white its unique dark green color.
3.gel formation: Protein molecules are re-cross-linked to form a gel-like structure.
4.Pine flower pattern: Amino acid crystals precipitated from egg white form pine branch-like pattern.
4. Nutritional value of preserved eggs
Although the production process changes the properties of eggs, preserved eggs still retain rich nutrients:
| Nutritional information | Content (per 100g) | effect |
|---|---|---|
| protein | 14.2g | Maintain muscle and tissue health |
| Fat | 10.6g | provide energy |
| Vitamin A | 260IU | protect eyesight |
| iron | 3.3mg | Prevent anemia |
| selenium | 25.2μg | Antioxidant |
5. Hot topics on the Internet
In the past 10 days, discussions about preserved eggs have mainly focused on the following aspects:
1.food safety: Some netizens are worried about the lead content in traditional craftsmanship. Experts recommend choosing preserved eggs made with lead-free craftsmanship.
2.Innovative ways to eat: Young people share creative recipes such as preserved egg mixed with tofu and preserved egg lean meat porridge.
3.cultural inheritance: Intangible cultural heritage protectionists call for attention to the protection of traditional egg-making techniques.
4.international acceptance: A video of a foreign blogger trying preserved eggs sparked cross-cultural discussions.
Conclusion
The "transformation" of preserved eggs is a perfect combination of chemistry and gourmet food, embodying traditional Chinese food processing wisdom. By understanding the science behind it, we can not only better appreciate this delicacy, but also view related food safety discussions more rationally. The next time you taste preserved eggs, you might as well savor this delicious code that has been passed down for hundreds of years.
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