Abstract:

The preserved egg, a well-known food in China, has become a key part of China's egg industry after hundreds of years of development and improvement. After pickling, fresh duck eggs are subjected to thinning, solidification, color transformation, and maturation during preservation. The chemical principles of the four stages of preserved egg formation were illustrated by the following tests: duck egg white with sodium hydroxide, duck egg white with tannic acid, and L-arginine with glucose to simulate chemical changes by combining visualization and instrumental detection. The color change of magneson was used to verify that the pine flower contained magnesium hydroxide. Additionally, an interesting interactive program was designed to stimulate readers to explore chemistry and enhance their love of traditional Chinese cuisine.

Key words: Preserved eggs, Thinning, Solidification, Maillard reaction, Magneson