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.
the lime (CaO:
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 (ora 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 ash
es. 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 24centigrade, it will edible 10 days later.
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.
皮蛋英文美食食谱
10days 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.
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，放入事先准备好的容器中。第二枚鲜蛋也这样处理，密封容器，置于18～24℃的环境温度下，10天后就可食用。
在这10天的变化过程中，鸡蛋内部也不像一潭深水那样平静。灰料中的强碱（NaOH、KOH）strong base经蛋壳渗入到蛋清和蛋黄中，与其中的蛋白质作用，致使蛋白质分解、凝固并放出少量的硫化氢（H2S）hydrogen sulfide气体。同时渗入的碱还会与蛋白质分解出的氨基酸进一步发生中和反应，生成的盐的晶体沉积在凝胶肽的皮蛋蛋清中，便出现了朵朵白的“松花”（这也是松花蛋得名的原因）。而硫化氢气体则与蛋清和蛋黄中的矿物质mineral
作用生成各种硫化物sulfide，于是蛋清和蛋黄的颜发生了变化，蛋清呈特殊的茶褐、蛋黄则呈墨绿。食盐则可使皮蛋收缩离壳、增加口味。而茶叶中的单宁和芳香油，能给凝固的蛋白质上，并且能增加皮蛋的风味。
而皮蛋为什么放半个月以至几个月都不会坏呢？一是因为里面有食盐，盐有防腐的作用；一是碱性物质杀灭了鲜蛋中有可能引起蛋白质腐败的细菌。
10天以后。当你坐在餐桌旁品尝这可口的松花皮蛋时，心中一定会溢满了喜悦，而且还想着什么时候再多做一点。但你下次准备大批量制作时，千万别忘了按比例改变灰料的配方。