Use of Incinerated Eggshells to Produce Pidan

Preserved eggs (pidans) are used in traditional Chinese cuisines. However, the alkaline conditions and metal ions generated during its preparation have caused some concerns. This study developed an innovative process for pidan processing using incinerated eggshell powder, abundant by-product that can generate a highly solution provide calcium (Ca2+). Either 0.5, 3, or 5% of powder was basic pickling. Different combinations ZnSO4 (0.175%), MgCl2 (0.08%), CuSO4 (0.16%) were added. Duck pickled 25 days at 25–27 °C, followed by 14 ripening. The processed containing 0.175% demonstrated closest physiochemical sensory characteristics to commercial pidans. Thus, results offer new technique manufacture pidans reduce harmful impact on human health environment.