无铅松花蛋的研制

On Preparation of Nonlead Preserved Eggs

采用对人体有益的ＣｕＳＯ４和ＺｎＳＯ４替代传统工艺中的ＰｂＯ，产生的松花蛋的色、香、味均符合传统松花蛋的质量标准，其Ｐｂ含量仅为１．５×１０－７，小于国家食品卫生标准的３×１０－６．

This paper introduces a method of preparing nonlead preserved eggs by cupric sulphate and zinc sulphate, which are good to human body, instead of by lead oxide. The colour, aroma and flavour of the product accord with those of the traditional preserved egg. The lead content of the nonlead preserved egg is 1.5×10 -7 , 3×10 -6 lower than the food sanitation standard set by the state.