浸泡法五香咸蛋的研制及最佳配方筛选

Study on the Pickling Method of Spiced Salted Egg and Selection of the Best Preserved Formulas

研究五香咸蛋的腌制方法和筛选最佳配方。精选天然香辛料并与食盐、草木灰调配成复合调味料液来腌制鲜蛋,得到咸香可口的咸蛋。五香料的最佳配方为:花椒15%,八角15%,桂皮10%,丁香15%,茴香8%,豆蔻7%,红茶10%,山楂20%。咸蛋浸泡液的最佳配比为:食盐20.00%,复合香辛料0.60%,草木灰1.50%。结果表明,此法腌制的咸蛋,蛋白鲜美细嫩,蛋黄黄润、松、沙、油,并有特殊的馥郁香味。

We studied the pickling method of spiced salted eggs and selection of the best preserved formulas. The fresh duck eggs are pickled in the steeping liquid, which mainly added the natural seasonings, salt and plant ash. The study indicated that the best five-spice formula is pricklyash peel 15%, aniseed 15%, cinnamon 10%, cloves 15%, fennel 8%, cardamom 7%, black tea 10%, Chinese hawthorn powder 20%. The best steeping liquid formula is salt 20.00%, five-spice seasoning powder 0.60%, plant ash 1.50%. The result indicated that the salted eggs pickled in this way has the delicious taste and the specialy strong fragrance, with crystal clear protein, yellow egg-yolk.