Ancient Food, Modern Machines : Preserved Eggs in 2025

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In the video: A worker uses a handheld device with suction cups to transfer eggs onto trays. The eggs then roll into a mixture resembling wet clay, where automated machinery ensures even coating before moving them to fermentation racks.

This process demonstrates the making of preserved eggs, a traditional food with a unique texture. The clay-like coating contains alkaline ingredients like ash and lime, which naturally break down the egg’s proteins over days. This chemical reaction transforms the egg whites into a translucent gel and the yolks into a creamy consistency, all without artificial additives.

The coating serves two purposes: it creates an airtight seal to prevent spoilage and provides the alkaline environment needed for the transformation. Unlike regular eggs, preserved eggs have extended shelf life and a distinct flavor profile. Modern techniques, like the semi-automated system shown here, balance efficiency with traditional methods to ensure consistent quality.

This method highlights how simple chemistry and food preservation principles can create culturally significant foods. The result is a shelf-stable product with a texture and taste unachievable through conventional cooking methods.
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