Baiyangdian is known as the “Pearl of North China”. In the blue waters and sparkling lakes, there are reeds and shrines, lotus flowers, fish roaming, and birds flying. The ducks float in the water, such as the clouds, the ducks compete for the water plants, fish and shrimp in the lake, and contribute to the people's loved Baiyangdian duck eggs.

Baiyangdian salted duck eggs, specialties of Baiyangdian, Anxin County, Baoding City, Hebei Province. Baiyangdian duck egg shell is cyan, the appearance is round and smooth, Baiyangdian local is also called "green fruit". Baiyangdian salted duck eggs are characterized by red heart and nutritious. It is rich in fat, protein and various amino acids needed by the human body. It also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for the human body. It is easily absorbed by the human body. Moderate, delicious, suitable for both young and old. Baiyangdian salted duck eggs are derived from the vast rural areas of Baiyangdian. These ducks are naturally stocked, free to eat small shrimps, small fish, snails, etc., and they are full of nutrients, and the natural environment of Baiyangdian is good. Duck eggs are naturally nutritious, non-polluting and chemically free. This duck egg yolk is reddish-orange and is the kind of natural red heart. This duck egg price is higher than that of the captive egg. It has yolk oil oozing, fragrant but not greasy, aftertaste Yu Chang's characteristics are rich in endogenous nutrients and have six characteristics of pine, sand, oil, fine, fresh and tender. Compared with ordinary duck eggs, some proteins in Baiyangdian salted duck eggs are decomposed into amino acids. Due to salting, the salt content in the eggs is increased, and the inorganic salts in the eggs are also slightly increased. The fat in the raw egg yolk is combined with the protein and can not be seen to contain oil. After a long time of pickling, the protein will be denatured and separated from the fat. When the fat is gathered together, it becomes egg butter, and the egg yolk has red-yellow egg yolk. Vegetarian and carotene, soluble in egg butter, reddish yellow, increased sensory traits of salted eggs, salted duck eggs oil is a good mark. In addition, salty duck eggs are rich in inorganic salts such as calcium and iron. The calcium content and iron content are higher than eggs and fresh duck eggs. Therefore, it is a good food for calcium and iron in summer. Salted duck eggs have a long history in China and are very popular among the people. They are also favored in the market. Salted duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients; salted duck eggs in the same protein content as eggs, have a strong body; salted duck eggs in each The total amount of minerals exceeds that of eggs, especially the iron and calcium that are urgently needed in the body are rich in salty salted duck eggs, good for bone development, and can prevent anemia; salted duck eggs contain more vitamin B2, One of the ideal foods to supplement B vitamins. Baiyangdian salted duck egg production process The pickling of duck eggs is carried out by Baiyangdian mud pickling process. Firstly, the duck eggs that are stocked in Baiyangdian Lake should be selected. After selecting the egg body without breaking the fracturing, the duck eggs within three days are generally selected. The egg body is first cleaned and the eggs are removed. Dirty things such as dirt contaminated on the shell are washed and quickly dried in the shade. Dig out the raw clay from the field that has not been cultivated, has no gravel, has not been contaminated by rainwater and other chemical fertilizers, and then exposed to the sun, should not be exposed to rain or dew, the dried clay Smash into fine powder, mix the appropriate amount of edible salt according to the salted duck eggs, and then mix it with clean well water to form a slurry. Roll the fresh duck eggs in the adjusted mud, so that the surface of the duck egg shell is attached with a thin layer of uniform mud, and then placed in a sealed box. According to the salinity and ambient temperature of the mud, the salted duck eggs can be 20-60 days. Marinated. Generally, salted duck eggs and butters with low salinity, low temperature and long-term pickling are delicious and the egg whites are not salty. They are the top grades in salted duck eggs. In other places, it is often a large tank water pickling process, which can be used in 7-10 days. But the quality is not to be mentioned. Product Type Baiyangdian Natural Red Duck Egg The white yolk of Baiyangdian Natural Red Duck Egg is red because the duck eats an aquatic submerged plant called "Herb" in Baiyangdian. A large number of natural carotenoids called scutellariae are contained in the sedge. After the duck eggs are eaten, the purple scutellaria is deposited in the yolk, which makes the yolks attractive orange-red. At present, studies have shown that purpurin has a good anti-cancer effect. Long-term consumption of "White Yangdian Natural Red Duck Egg" containing purple scutellaria has a significant effect on reducing the incidence of cancer and inhibiting the growth of cancer cells. Baiyangdian Wuxiang salted duck egg spiced salted duck eggs are carefully marinated with stocking duck fresh duck eggs. Unlike ordinary salted duck eggs, some natural spiced spices are used when pickling, such as onions, ginger, big fennel, pepper and good. Real estate soy sauce. The marinated duck eggs are rich in layering, that is, the smell of duck eggs and the spice of spiced spices.

Baiyangdian salted duck eggs (Anxin production area) quality technical requirements (A) raw material requirements. 1. Variety: local duck. 2. Feeding environment: The breeding ground is located in Baiyangdian Lake District. 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. 3. Feeding management: During the laying period, the feed is made up of compound feed and green feed. The use ratio of Baiyangdian sorghum in the diet is not less than 20%. No artificial coloring should be added to the diet. 4. Raw egg requirements: The weight of each 10 eggs is not less than 700g, and it is stored at room temperature for no more than 5 days. 5. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (2) Processing technology. 1. Pickling conditions: (1) Pickled mud: It is prepared by mixing a mixture of pickling liquid, yellow mud and red mud. (2) Pickling temperature: 18 ° C to 25 ° C. (3) Pickling time: 40 days. 2. Storage: Storage temperature 2 ° C to 8 ° C, relative humidity 50% to 60%, good ventilation. (3) Quality characteristics. 1. Sensory characteristics: The salted duck egg protein is clear and transparent. After cooking, the protein is delicate and white, full of elasticity. The egg yolk contains more oil, which is larger in proportion, dark red or apricot red, with pure taste, moderate saltiness and unique umami taste. 2. Physical and chemical indicators: moisture: 66% to 70%, salt content ≤ 7%. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the Baiyangdian salted duck egg (Anxin production area) can submit an application to the Quality and Technical Supervision Bureau of Anxin County, Hebei Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Hebei Provincial Bureau of Quality and Technical Supervision and reported to the State. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The statutory testing agency of Baiyangdian salted duck egg (Anxin production area) is designated by Hebei Provincial Bureau of Quality and Technical Supervision.