The egg quality of "Yuyao Salted Egg" can be summarized as "fresh, fine and tender" and egg yolk "red, sand and oil". The salted egg is cooked and cut open, and the protein is like white jade, and the egg yolk is like red orange. It is pleasing to the eye and has a unique flavor. Usually eaten, usually knocking through the 'short' and using chopsticks to dig and eat. The head of the chopsticks went down, and the red oil came out.

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 from mud-packed eggs must be deep-growing or red clay, while the mountain yellow mud from the unpolluted Mount Siming is red clay. The above conditions laid a good foundation for the unique flavor of “Yuyao Salted Egg”.

Yuyao salted egg quality technical requirements First, raw materials and accessories requirements. 1. (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) Yellow mud: It should be selected from the mountain yellow mud in the Siming mountain area of ​​Zhedong. The soil has no peculiar smell, no pollution, no impurities, good viscosity and dryness. (3) Edible salt: It should meet the national standards for salt. Second, the processing technology Process: egg selection → ingredients → pickling → cleaning → weighing and grading → vacuum packaging → high temperature sterilization → cooling. 2. (2) Ingredients: 1 Preparation of pickling solution: Mix and mix the edible salt and water according to a certain formula, and then use the salt water with a concentration of 28% to 32% as a pickling solution. 2 Preparation of sludge: Mix the prepared pickling liquid and the mountain yellow mud in a certain proportion to form the sludge. (3) Pickling: 1 salted salted: the freshly-boiled duck eggs are carefully layered in a pickling solution. When the temperature is ≥28°C, the curing time is 25 to 30 days; when the temperature is 20°C to At 28 ° C, the curing time is 35 to 40 days; when the temperature is 10 ° C to 20 ° C, the curing time is 60 to 70 days; when the temperature is ≤ 10 ° C, the curing time is more than 80 days. 2 Pickling of the mud: The fresh duck eggs are evenly glued to the mud, and the surface is sprinkled with a layer of grass ash or rice husk for pickling. The curing process is about marinated with salt water. (4) Cleaning: Clean the surface of the eggshell and dry it. (5) High temperature sterilization: After the egg is vacuum packed, the high temperature sterilization is carried out, and the sterilization center temperature is 120 ° C to 126 ° C for 20 to 30 minutes. Third, the quality characteristics Sensory characteristics: (1) Morphology: After shelling, the protein is intact, non-sticky, the protein has no "honeycomb" phenomenon, the egg yolk is firmer, and there is a gray-black membrane between the egg yolk and the protein. (2) Color: The protein is white, the egg yolk is ruddy or yellow. (3) Aroma taste: There is a unique aroma of Yuyao salted egg, moderately salty, rich in flavor, delicious egg yolk, fine protein, no 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 Yuyao salted egg production area may apply 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 statutory testing agency for Yuyao salted eggs is designated by the Ningbo Entry-Exit Inspection and Quarantine Bureau.