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GUIDELINES IN PROCESSING SALTED DUCK EGGS
Introduction
Salted eggs are prepared and preserved from duck eggs. The method
of processing salted eggs is easy and simple and the return can be a profitable one.
It does not require any expensive equipment. In view of the fact that it contained
high nutritious food value, salted duck eggs can be a natural source of food protein.
Raw Material
Material required to produce 2500, 500 or 100 salted eggs:
|
Material |
2500 eggs |
500 eggs |
100 eggs |
| Duck egg (quantity) |
2500 |
500 |
100 |
| Refined Salt (kg) |
18.0 |
3.6 |
0.72 |
| Dried clay (yellow in color) kg |
22.5 |
4.5 |
0.70 |
| Water (liter) |
15 |
5.0 |
0.60 |
| Padi husk (ash) kg |
6.25 |
1.25 |
0.25 |
Method of Processing
Good quality eggs with golden yellow in color are selected in order to
obtain a high standard product
The eggs are clean thoroughly to remove any dirt adhering to the shells
The clay are dried, pounded finely and sieved so that it can be easily
mixed with with the prepared paste
The paste is prepared by mixing together the clay, salt and water and
stirs in a container until they are uniformly mixed
The eggs are then soaked into the paste whereby the eggshells are
completely immersed into the paste.
Later the pasted eggs are rolled over the burned padi husks until they
are completely coated
The eggs are placed into wooden boxes and kept it for a period of 25 to
30 days before marketing.
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