咸蛋加工过程的腌制成熟机理初探

Preliminary exploring of maturation mechanism of salted eggs during salting process

分析探讨了咸蛋加工成熟过程内部物理性状和主要化学成分含量的变化规律、影响咸蛋腌制过程的成熟期的因素,归纳出禽蛋腌制过程的成熟机制主要是NaCl的作用引起可调控的蛋内粘度变化机制。

Based on exploring the law of change of physical characteristics and major chemical constituents in the salted eggs, and on discussing the factors of influence on maturation period of salted eggs during the period of salting, and maturation mechanism of salted eggs was refined into inner viscosity change mechanism of salted eggs resulted from the salting of NaCl.