Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1306-4252-5 |
Объём: | 124 страниц |
Масса: | 209 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hull for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.