新型风味鸭蛋的加工工艺研究

Study on the Processing Technology for New-Flavor Duck Eggs

在借鉴咸鸭蛋、皮蛋和卤蛋传统加工工艺的基础上,对增加即食鸭蛋产品的风味、色泽以及缩短鸭蛋加工周期的方法进行了研究,制定了新型鸭蛋产品的加工工艺.研究结果表明:腌制液最佳配方为:食盐20%、氢氧化钠6%、铅替代物(锌∶铁=1∶1)添加量0.4%,最佳腌制时间为4d;脱水处理最佳工艺参数为:80℃恒温干燥1h;产品中水分含量为30%;加工周期比传统皮蛋缩短25d;产品不但具有宜人的色泽,还兼具皮蛋、咸蛋和卤蛋混合风味.

On the basis of the traditional processing methods of salty duck egg, preserved egg and hard boiled egg, the research focuses on optimizing the flavor and the color of the product and on reducing its processing time. The results of study indicate that the additives in the pickle are optimally composed of 20% of salt, 6% of sodium hydroxide and 0.4% of lead substitute （zinc ： hard =1 ： 1）, and the optimal pickling time is 4d. The best technological parameters for dehydration are. drying for lh at the constant temperature of 80℃ ; a water content of the product of 30% ; and a processing time of 25 days less than that of the traditional preserved egg. The product has the pleasant luster and mix flavor of preserved egg, salty egg and hard boiled egg.