Salted duck eggs are Chinese specialties. Ancient called salty scorpion. The folk custom is also called "salted duck egg", "salted duck egg" and "green fruit". Ruijin salted duck eggs have a long history, and pickled salted duck eggs are a tradition passed down by Ruijin people. According to historical records, since the 1940s, Ruijin has been making large-scale development of salted duck eggs for more than 70 years. Ruijin salted duck eggs are deeply loved by the people and are also favored in the market. Ruijin salted duck egg is a re-made egg made from fresh duck egg as the main raw material. It is rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus and iron trace elements and vitamins. Easy to be absorbed by the body, moderate salty, suitable for all ages.

Technical requirements for quality of Ruijin salted duck First, the breeding of ducks and ducks is a local duck and duck. There are no large chemical plants, mining plants and other pollution sources within 3km of duck house or duck raising community. The feeding method is stocking the pond woods. The feed is mainly grain, combined with natural food such as local fish, shrimp and insects. The prevention and control of breeding environment and epidemic diseases must implement relevant national regulations. Second, the raw material requirements 1. Raw egg requirements: local ducks, ducks and fresh eggs, each 10 eggs weighing not less than 650g, stored at room temperature for no more than 5 days. 2. Soil for mud production: Red loam soil within the protected area should be used. 3. Grass ash: the rice straw that has been dried by the sun, and then the silty ash after burning by fire. 4. Excipient requirements: Fresh duck eggs, salt, sugar, liquor and water meet the requirements of relevant national regulations. Third, processing 1. Process: egg selection → cleaning → drying → mud → mud → ash → pickled (soiled) → packaging. (raw salted duck eggs) Cleaning → Sorting and drying Vacuum packaging → sterilization. (cooked salted duck eggs) 2. Process requirements: (1) Sludge: Prepare the dried, refined, and sifted red loam soil, and add salt, sugar, white wine and water to form a slurry. (2) Coating mud: Put the selected raw egg into the mud that has been stirred and placed, so that the surface of the eggshell is evenly adhered to the mud, and the thickness is about 1 to 2 mm. (3) Wrapped ash: The surface of the wet pulp is attached with ash, and the thickness of the ash is about 1 to 2 mm. (4) Pinch ash: press the ash on the eggshell by hand, the elastic is suitable, the rolling is smooth, the thickness is uniform, and there is no unevenness or uneven thickness. (5) Pickling: It is sealed in an altar, naturally marinated for 30 to 45 days in summer, and naturally marinated for 45 to 60 days in winter. Fourth, the quality characteristics 1. Sensory characteristics: (1) salted duck eggs. The protein is clear and transparent, sticky, and the egg yolk has a three-dimensional effect. Dark red or apricot. (2) Cooked salted duck eggs. The outer casing is clean, complete, mold-free, and white. The protein is tender and white, the protein is intact, elastic, and non-sticky. The egg yolk is rich in oil, the proportion of egg yolk is large, and the color is dark red or apricot. The palate is pure, moderately salty and has a unique umami taste. 2. Physical and chemical indicators: Item index value per 10 pieces/(g) ≥650 Moisture/(g/100g) ≤73 Protein/(g/100g) ≥12.0 Fat/(g/100g) ≥10.0 Salt (in NaCl) )/(g/100g) ≤5.5 Calcium/(mg/Kg) 800-3500 Selenium/(ug/ Kg) 60-350 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 the production of Ruijin salted duck eggs may apply to the Ruijin City Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Jiangxi Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The detection mechanism of Ruijin salted duck eggs is selected by the Jiangxi Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.