辣味咸鸭蛋的研制

Development of Hot Salty Duck Egg

以新鲜鸭蛋为原料,通过添加辣椒、八角、桂皮和生姜,采用正交实验,对腌制剂配比成分进行优化选择,研究出一种具有保健功能的咸鸭蛋。同时在腌制过程中,对料液中的NaCl浓度以及蛋内水分含量进行了测定,来检测鸭蛋的腌制过程。研究结果表明,对于24个鸭蛋(约2160g),辣味咸鸭蛋的最佳配方为:水1800g,NaCl270g,辣椒60g,八角2.4g,桂皮3g,生姜9.6g。

This experiment took the fresh duck egg as a raw material by the addition of pepper, star anise, the Chinese cinnamon and the ginger, using the orthogonal experimental design to determine the optimized choice fur the salt preparation and the best allocated proportion ingredient, to develop salty duck egg with the health care function. Meanwhile in the souse process, NaCl concentration and water content in the material fluid were detected. The findings indicated that the hot salty duck egg＇s best formula is 24 duck eggs （approximately 2 160 g） , adds water 1 800 g, the salty 270 g, the hot pepper 60 g, the star anise 2.4 g, the Chinese einnamon 3 g, the ginger 9.6 g.