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1.石灰水浸泡法:把鲜蛋放在10—15%的熟石灰水(10斤水加1—1.5斤石灰,搅拌后取澄清液)中。蛋中放出的二氧化碳与石灰水相遇、生成碳酸钙微粒,将蛋壳的毛细孔封闭,防止细菌侵入。可以保存三个月左右。时间过久,会影响蛋品的味道。2.擦油法:用猪皮或其它油脂,涂抹蛋壳,利用脂肪封闭蛋壳的毛细孔。可以保存.三、四个月,食用时擦去油脂,新鲜如常。3.涂石膏法;用冷开水50公斤,熟石膏
1 lime water soaking method: the eggs placed in 10-15% of the lime water (10 pounds of water plus 1-1.5 kg of lime, stirring to take clear liquid). Carbon dioxide released in the eggs meet with lime water to form calcium carbonate particles, the eggshell pores closed to prevent bacterial invasion. Can be stored for about three months. Over time, will affect the taste of eggs. 2, rub the oil method: Pig skin or other grease, apply eggshell, the use of fat to close the pores of eggshell. Can be saved. Three or four months, wipe the grease when eating, fresh as usual. 3. Gypsum method; with cold water 50 kg, plaster