如何制作皮蛋 松花蛋 中英文翻译 how to make preserved egg文库（如何制作皮蛋松花蛋中英文翻译如何制作皮蛋文库）

如何制作皮蛋 松花蛋 中英文翻译 how to make preserved egg文库（如何制作皮蛋松花蛋中英文翻译如何制作皮蛋文库） 如何制作皮蛋 松花蛋 中英文翻译 how to make preserved egg文 库(如何制作皮蛋松花蛋中英文翻译如何制作皮蛋文库) How to make preserved egg, preserved egg, Chinese and English translation How, to, make, preserved, egg library,.Txt41 water drop can wear stone, just because it hit the same spot forever. 42 matches if the escape the burning pain, its life will be intense darkness without light. How, to, make, real, preserved, egg, within, 10, days. Preserved, egg, is, a, Chinese, food., It, is, popular, because, has, a, unique, flavour, tastes, excellent,, it, long, guarantee, period, traditional, and, portability. It is a complex chemical reaction process to make the fresh egg into preserved egg. Through there are many different formulas and processes to make preserved eggs, the main raw material usually contains: the lime (CaO: Calcium Oxide), soda ash (Na2CO3: Sodium Carbonate), plant ashes (main chemical composition is K2CO3: Potassium, salt, Carbonate) tea leaves. 1. Ashes Formula The preserved egg taste delicious on the table, but it has an uggly "coat" don't get wrong with or underestimate it, it is the key for making a presvered egg, ashes. The formula for ashes contains: Lime 50g, Soda 3G, Plant ash 1g, Salt 2G, Water 20g, a little bit of tea leaves. 2. Ashes Modulation As required by the formula, put all the ashes into a container (or a big beaker with water. Firstly), the lime with react with water generates hydrated lime (Na (OH) 2: Calcium hydroxide then the hydrated), lime will react with soda and potassium carbonate seperately and generates sodium hydroxide and potassium hydroxide. The chemical equations are as followed: CaO+H2O=Ca (OH) 2 Ca (OH) 2+Na2CO3=CaCO3: +2NaOH Ca 2+K2CO3= CaCO3 (OH): +2KOH For, a, full, chemical, reaction, you, should, use, it, after,, hours. 3. Process eggs Put the fresh egg into the modulated ashes to make an even layer of ashes on the egg face, and then take it out and put into rice chaff or sawdust makes another layer on the ashes. Press the egg gently to make the second layer tight, and then put it into another container for taking these prepared eggs. Make all the eggs the same way and then seal the container, put it in a enviromental temperature of 18 to 24 centigrade, it will edible 10 days later. During these 10 days, the egg will not as peace as a lake of deep water. The alkali (sodium hydroxide and potassium hydroxide will permeate into) the egg, and react with protein, makes it decomposed and solidification and release a small amount of hydrogen sulfide (H2S) gas. Meanwhile, the alkali will also react (neutralization) with amino acid. The salt of crystal precipitated in the gel egg white, which looks like a flower. 硫化氢气体与蛋清和蛋黄中的矿物质发生反应，使蛋清和蛋黄的颜色变化，蛋清变为一个特殊的颜色深褐色，蛋黄呈墨绿色。盐使鸡蛋收缩和增加口味。而单宁和精油也会使蛋清着色，并有助于其风味。 为什么皮蛋不腐半个月以至几个月,首先，因为它含有盐，盐可以防止腐烂;其次，碱能杀死导致蛋白质腐烂的细菌。 10天后，当你在桌上享用美味的皮蛋时，你一定很高兴，你会想到有更多的一天。但是，当你想大规模生产时，别忘了按照百分比来改变配方。 -----------------------中国原创文章--从互联网 ---------------- 10天的时间就能成就地道的松花蛋 松花蛋是我国人民的传统食品。由于风味独特、口感极好、保质期长、便于携带等诸多优点而倍受人们的青睐。 将鲜蛋加工成松花皮蛋的过程，其实质是一个复杂的化学反应过程。尽管加工松花皮蛋的配方有多种、工艺各异，但主要原料一般包括:生石灰(CaO)氧化钙、碳酸钠(Na2CO3)纯碱、草木灰(主要成分为K2CO3)碳酸钾、食盐、茶叶等。结合学生实际情况，现仅以2枚松花皮蛋为例陈述一下如何在实验室里加工以及其中的化学原理: L.灰料配方 餐桌上的松花皮蛋吃起来味道十分可口，但他却披着一件丑陋的”外衣”，别小瞧了它，它可是制作松花皮蛋的关键，这就是灰料。灰料的配方是:生石灰50g、纯碱3g、草木灰1g、食盐2g、水20g、茶叶微量。 2。灰料调制 按照灰料配方的要求，将所需灰料放人容器中(一个大烧杯即可)，用水调制。生石灰石灰首先遇水反应生成熟石灰熟石灰、然后熟石灰又分别与纯碱及草木炭中的主要成分碳酸钾发生复分解反应，生成氢氧化钠和氢氧化钾。反应的化学方程式表示如下: 钙离子,Ca(oh)2 Ca(OH)2 + Na2CO3 = CaCO3?+ 2naoh(氢氧化钠) Ca(OH)2 + K = CaCO3?+ 2koh(氢氧化钾) 为了使发料中的物质充分反应，调制好24小时以后才能使用。 3。皮蛋加工 将鲜蛋在调制好的灰料中滚动几下，使蛋壳表面均匀地涂上一层灰粉，取出，再往稻糠或锯屑中滚动几下，使灰料上面粘上一层稻糠或锯屑。用手轻轻挤压，使其紧固，放入事先准备好的容器中。第二枚鲜蛋也这样处理，密封容器，置于18,24?的环境温度下，10天后就可食用。 在这10天的变化过程中，鸡蛋内部也不像一潭深水那样平静。灰料中的强碱(NaOH、KOH)强碱经蛋壳渗入到蛋清和蛋黄中，与其中的 蛋白质作用， Cause protein to break down, solidify, and release a small amount of hydrogen sulfide (H2S), hydrogen, sulfide gas. At the same time into the alkali decomposition of amino acid and protein will be further reacted to generate salt crystals deposited on the gel peptide preserved egg egg white, looks like a white "Songhua" (which is why egg is named). The hydrogen sulfide gas is with egg white and yolk minerals in the mineral formation of various sulfide sulfide, so the egg white and yolk color changed, egg white was a special tea brown and egg yolk was dark green. Salt can make the preserved egg shrink off the shell and increase the taste. Tannins and aromatic oils in tea can color solidified proteins and increase the flavor of preserved eggs. And why not put the preserved egg for half a month or even a few months? Because there is a salt, salt has antiseptic effect; an alkaline substance to kill the eggs are likely to cause corruption of the bacterial protein. 10 days later. When you sit down at the table to taste the delicious preserved egg, you must be full of joy, but also thinking about what the time to do a little bit more. But next time you're going to make a big batch, don't forget to change the formula of the grey scale.