The fresh preservation solution is first poured into a cylindrical container or a sealed jar. Then, carefully place the selected fresh eggs into the solution, ensuring that the egg's height is no more than 20 cm from the surface of the liquid. Once properly placed, seal the container and store it in a cool, dry, and well-ventilated area—avoiding direct sunlight, rain, and any form of movement. After being submerged, the eggs will begin to show signs of freshness.
Practical experience has shown that eggs soaked in the preservation solution for just one day can extend their shelf life by up to 15 days. If stored during late summer or early autumn, these eggs can remain fresh until New Year’s Day or the Spring Festival, provided they are soaked for 10 to 15 days before storage.
After soaking, remove the eggs and let them air dry in a well-ventilated area for a full day. Lay them out in a single layer to ensure even drying and eliminate excess moisture on the shell. Once dry, place the eggs in a breathable container such as a basket, bamboo tray, or mesh bag. Since the eggs still contain a significant amount of moisture, proper ventilation and heat dissipation are essential to avoid overheating and maintain stable temperatures.
Regularly turning the eggs is an important step in the preservation process. This helps prevent the eggs from sticking to the shell and promotes better air circulation. The first turn should be done after 5 days, the second after 10 days, and the third after 15 days. As the temperature drops, the frequency of turning can gradually decrease.
Finally, inspecting the eggs is crucial to monitor the preservation quality. This can be done while turning the eggs, and all the eggs should be checked. The method is similar to the traditional light test—shine a light through the egg. If the white is translucent and the yolk is round and firm, the egg is in good condition. However, if you notice yellow spreading or the yolk sticking to the shell, it indicates that the egg is old or spoiled.
Dehydrated Onion
Dehydrated onion products come in a diverse array of forms, each offering unique qualities and applications in culinary and industrial settings. Among the primary classifications are dehydrated onion flakes, slices, granules, and powder.
Onion flakes, characterized by their larger size and irregular shapes, retain a texture and visual appeal ideal for adding texture and bursts of flavor to dishes. Slices, typically larger and more uniform in shape than flakes, offer versatility in applications where a milder onion taste or distinct visual presence is desired.
Onion Granules, with their smaller, uniform particles, provide a balance between texture and easy dispersal, making them convenient for seasoning blends and mixes. Meanwhile, Onion Powder, finely ground and highly versatile, serves as a concentrated flavoring agent, seamlessly incorporating into sauces, seasonings, and marinades.
Each classification caters to specific culinary needs, allowing for precise flavor control, texture enhancement, and ease of use. The varying particle sizes and forms enable chefs, manufacturers, and consumers to select the most suitable variant for a wide range of culinary creations and industrial applications.
Dehydrated Onion Flakes,Dehydrated Onion Slices,Dehydrated Onion Granules,Dehydrated Onion powder
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