Method for prepare artificial preserved egg by sodium alginate

　　Artificial preserved eggs can be prepared after sodium alginate is molded. The artificial preserved egg obtained in this way is crystal clear, contains indispensable nutrients for human body, and can prevent cardiovascular diseases and obesity. Today, Qingdao Nanshan Biotechnology Co., Ltd. shared the method of making artificial preserved eggs with sodium alginate for free:

　　First, the reference formula

　　(1) Egg yolk formula: 500g sodium alginate, 3g gluconolactone, 100g edible gelatin, 2g lysine, 50g milk powder, 10g sesame oil, 1g agar, 1700g water, 3g alum, 0.5g monosodium glutamate.

　　(2) Egg white formula: 500g of sodium alginate, 3g of gluconolactone, 100g of edible gelatin, 0.5g of lysine, 1g of agar, proper amount of soy sauce, 3g of alum, 1700g of water and 0.5g of monosodium glutamate.

　　(3) Formula of coagulant: 0.5% calcium chloride.

　　Second, the production process

　　(1) First, put 1300g of hot water at 50℃ (water must be boiled and then cooled to 50℃) in a container, then pour 500g of sodium alginate and stir it into a paste, leave it for 8-24 hours, and stir it evenly for later use.

　　(2) Take edible gelatin and agar and boil them with 400g water until they are completely dissolved, and then mix them evenly with sodium alginate.

　　(3) Take monosodium glutamate and gluconolactone and melt them in hot water, then add them into the main materials and stir them evenly at the beginning of production. The function of gluconolactone is antisepsis and sterilization.

　　(4) Dissolve lysine with boiling water, gelatinize milk powder with appropriate amount of hot water, and add it into the main materials for stirring when production starts. Milk powder and lysine increase protein content. Milk powder should not be added too early, otherwise it will affect the quality of the product.

　　(5) When sesame oil is added in production, it is best to fry it with garlic slices in the pot first, which can improve the color and fragrance of the egg yolk. The addition of sesame oil not only enhances the fragrance, but also mainly protects the internal flavor and prevents calcium chloride from destroying its color and taste.

　　(6) Take a small amount of salt and edible lemon pigment, melt them with boiling water, and add them at the beginning of production.

　　(7) After taking alum and boiling it with 250g water, slowly add it into the main material when starting production, stirring while adding it, and avoid pouring it once, otherwise the main material will solidify. In the process of operation, we should pay attention to prevent the main ingredients from appearing corn-like small solidified particles. If similar situations occur, we should add appropriate amount of sodium alginate and water to stir.

　　(8) The raw materials can be produced when they are ready. First, the egg yolk is made, and the egg yolk material is injected into the egg yolk mold for molding, and then it is put into calcium water, and the egg yolk will automatically fall off. After the egg yolk is formed, soak it in calcium water for 30 minutes, then soak it in clear water for 5 hours and take it out. The production of egg yolk is completed.

　　(9) The egg white material is poured into one third of the egg forming mold, then the yolk is put into the egg white material, then one third of the egg white material is added, the mold is leveled, and then it is put into calcium chloride water by hand several times, and the preserved egg will automatically come out after 10 minutes. Preserved eggs that have emerged in calcium chloride water, if they are not well formed, can be gently corrected by hand. Soft eggs are soaked in calcium water for 1 hour and then soaked in clear water for 12 hours.

　　Third, matters needing attention

　　(1) In the production process, the water consumption should be controlled. Although the water consumption is too large, it can improve the output, but it exceeds the water absorption capacity of the main raw materials, which will cause the finished products to crack, shorten the storage period, decrease the transparency and quality.

　　(2) The addition of calcium chloride should be adjusted at any time to prevent preserved eggs from being too hard or too soft.

　　(3) The amount of gelatin and alum and the soaking time of calcium chloride are directly related to the quality of preserved eggs, so it is necessary to control the amount and soaking time in calcium water.