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 How to make preserved egg文库.txt41滴水能穿石，只因为它永远打击同一点。42火柴如果躲避燃烧的痛苦，它的一生都将黯淡无光。How to make real preserved egg within 10 days.

Preserved egg is a Chinese traditional food. It is popular because it has a unique flavour, tastes excellent, long guarantee period 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 Carbonate) , salt, 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（OH）2+K2CO3= CaCO3↓+2KOH

For a full chemical reaction, you should use it after 24 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. The hydrogen sulfide gas react with mineral in egg white and yolk, which makes the color of egg white and yolk changed, egg white changes into a special color dark brown and egg yolk the blackish green. Salt makes the egg shrink and increase its flavor. While the tannins and essential oil will also color the egg white and contribute to its flavor.

Why preserved egg doesn't rot even for half a month to few months? Firstly, it is because it contains salt, salt prevents rotting; Secondly, the alkali killed the bacteria which may cause the rotten of protein.

10 days later, when you enjoy the delicious preserved eggs on table, you must be full of happy, and you will think of making more someday. But don't you forget to change the formula according to the percentage when you want to make a mass production of it.

-----------------------Original Chinese Artical--from internet---------------- 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）calcium oxide，纯碱（Na2CO3）sodium carbonate、草木灰（主要成分为K2CO3）potassium carbonate、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quick lime首先遇水反应生成熟石灰slaked lime，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： CaO+H2O=Ca（OH）2

Ca（OH）2+Na2CO3=CaCO3↓+2NaOH (sodium hydroxide)

Ca（OH）2+K2CO3= CaCO3↓+2KOH (potassium hydroxide)

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