"Yuyao preserved egg" protein is a translucent brown solidified body with a pine-like pattern on the surface. The eggshell is easy to peel and not adhere, the crystal is transparent, the pine flower is embellished, the beautiful jade carving, the egg yolk is tight, and it is dark green coagulated; after cutting the egg block Colorful, like a chrysanthemum bud, and like a sugar wrapped heart, the texture is mellow, the taste is long, cool and refreshing, suitable for four. In 1861, "The Dietary Diet" was written by Wang Shixiong, a native of Qiantang, Zhejiang Province. He said that "preserved eggs, spicy, glutinous, sweet, salty, diarrhea, hangover, big intestine fire, diarrhea, energy dispersal Convergence." It can be seen that Chinese medicine believes that preserved eggs are cold and can cure diseases such as eye pain, toothache, high blood pressure, tinnitus and dizziness, and the medicinal value is also unusual.

The towns and towns of Yuyao have a good natural environment for the development of the “Shaoxing Ma Duck” breeding industry with “White Wings”. Located on the southeast coast, Yuyao is a subtropical monsoon climate zone with abundant sunshine, abundant rainfall, warm and humid waters, rich waters and rich aquatic plants and plankton. It is rich in animal feed such as snails, loach, small fish and small shrimps, providing a good duck. Ecological environment. The main river in the territory is Yaojiang, and the drainage area of ​​Yaojiang River is 1091.23 square kilometers, accounting for 80.3% of the total land area of ​​the city. Yuyao is also a grain-producing area, with rich grain for duck feed, and the chaff is a good raw material for ash and quail eggs; Yuyao is also a place where winemaking is developed, and folk songs: "planting rice, wine, raising ducks." The distiller's grains are a good feed for the ducks. The mountain yellow mud selected for the mud-preserved egg must be deep-growing or red clay, while the mountain yellow mud from the unpolluted Mount Siming is red clay. The above conditions lay a good foundation for the unique flavor of “Yuyao preserved eggs”.

Technical requirements for quality of Yuyao preserved eggs 1. Requirements for raw materials and accessories Duck eggs: (1) Varieties: local ducks with white-winged feathers. (2) Feeding requirements: 1 Feeding environment: The breeding ground is located in the lake area of ​​Yuyao. The area of ​​duck beach and water surrounding area is not less than 50m2 for every 100 ducks. The water perimeter is more than 1m deep. 2 Feeding management: The feed is made by mixing the local distiller's grains, shell powder, corn flour, flour, fish meal, etc., and no artificial coloring should be added to the diet. 3 The feeding environment of the ducks, the feeding process, the use of feed and feed additives, and the use of veterinary drugs should comply with relevant state regulations. (3) Raw egg requirements: no more than 7 days of local fresh duck eggs. The eggshell is clean and opened, and the egg yolk is raised. It has toughness, clear and transparent protein, no impurities, no odor, no blood clots in the egg and other foreign body tissues. 2. (2) Alkaloids: It should meet the national standards for edible alkalis. (3) Edible salt: It should meet the national standards for salt. (4) Tea: The end of the local tea, pure, dry, no mold. (5) Yellow mud: It should be selected from the mountain yellow mud in Siming Mountain area of ​​Zhedong. The soil has no peculiar smell, no pollution, no impurities, good viscosity and dryness. (6) Rice husk: golden yellow, clean, dry, no mildew, harvested in the same year. Second, the processing technology Process: egg selection → ingredients → pickling → drying → grading → packaging into the warehouse ↓ package mud → packaging into the warehouse. 2. (2) Ingredients: 1 Preparation of pickling solution: Mix and mix edible salt, edible alkali, tea powder and water according to a certain ratio, keep it clean, and use it as a marinade. 2 Preparation of sludge: Mix the prepared pickling liquid and the mountain yellow mud in a certain proportion to form the sludge. (3) Pickling: The freshly prepared duck eggs are marinated in a pickling solution, and the soaking container should not be moved during the first 2 weeks of soaking; the curing temperature is 20 ° C to 25 ° C, and the soaking time is generally 30 Day; during the soaking period, it is necessary to observe and check frequently to prevent alkali damage. (4) Drying: Immediately after soaking, start the cylinder and dry it. (5) Grading: The intact preserved eggs are divided into different specifications by weighing. (6) Mud: The product to be covered with mud is evenly filled with mud after rolling and rolled onto a layer of rice husk. Third, the quality characteristics Sensory features: (1) Form: The egg body is intact, shiny, elastic, non-sticky, with loose flowers or patterns, showing a heart, can have a big heart, a small heart, a hard heart. (2) Color: The protein is translucent blue-brown, brown or opaque dark brown, transparent yellow. (3) Aroma taste: It has the taste and smell of preserved eggs, and has no peculiar smell. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of Yuyao preserved egg production may submit an application to the Yuyao Entry-Exit Inspection and Quarantine Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Ningbo Entry-Exit Inspection and Quarantine Bureau and reported to the AQSIQ for approval. The legal inspection agency for Yuyao preserved eggs is designated by the Ningbo Entry-Exit Inspection and Quarantine Bureau.