摘要
提出了一种缩短咸鸭蛋加工周期的方法,并对鸭蛋腌制过程中的蛋重、含油量、含盐量和含水量的变化规律进行了研究。结果显示,以上成分含量在腌制7d后,即达到了咸鸭蛋标准。
The paper discusses a method of salting time for salted duck eggs reducing the and studies the changes in eggs weight, oil content, salt content and water content during salting. The results indicate that the content of the abovementioned indexes reached the salted duck eggs standard after 7 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期95-96,100,共3页
Science and Technology of Food Industry
关键词
咸鸭蛋
腌制
含油量
成分
salted duck eggs
bloated
oil content
component
