Four hours salted duck eggs

Preserved salted duck eggs in this way can be marinated in as little as 3-4 hours, and can also overcome the shortcomings of salty duck eggs. Method Steps: 1 Prepare saturated salt solution with cold starter and salt. 2 Select fresh duck eggs that have not been damaged, wash them, put them in a pressure cooker, pour saturated salt solution, and submerge duck eggs. The volume of duck eggs and salt solution does not exceed 3/4 of the total capacity of the autoclave. 3 The pressure cooker lid is fitted with a rubber ring, covered with a pressure cooker and tightened. 4 Take an air pump and connect the air pipe to the air outlet hole of the pressure cooker cover. Inject air into the pot. Then remove the air pump, cover the high pressure valve, and place it for 3 to 4 hours. 5 Remove the high pressure valve, open the pressure cooker, and remove the duck eggs. Principle of pickling: Duck eggs are soaked in saturated salt solution. Under the action of high-pressure air, the osmotic pressure of salt solution increases, and the penetration of salt solution into duck eggs is strengthened, so salted duck eggs can be salted in a relatively short period of time. As a result, the saturated salt solution can penetrate the duck eggs evenly, so the salted eggs are more uniform. Qian'an City Agricultural Information Center

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