摘要
蛋黄和蛋清分离后直接对蛋黄进行腌制,可以达到咸蛋黄快速腌制的目的,选择了三种咸蛋黄腌制的方法,分别是半透膜法、冷-热变性法和模具定型干腌法。研究结果表明,模具定型干腌法效果最好,腌制48h后蛋黄出油多、松沙、风味纯正。
After being separated with egg white, egg yolk was salted directly by the semi-permeable membrane processing method, frozen and heated degeneration processing methods and dry salting in a die processing method. The results showed that dry salting in a die processing method is the best. The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期155-157,共3页
Food Science
基金
北京市教委面上项目(M2008100)
关键词
咸蛋黄
腌制方法
salty yolk
salting methods
