摘要
为解决浸泡法加工咸蛋时盐溶液浓度上下不一致的问题,提高咸蛋品质,本研究利用循环水工艺腌制咸蛋。结果发现,循环水能促进盐分向蛋内渗透,同一缸中用循环水腌制的咸蛋蛋白盐浓度明显比对照组(静态水)均匀,但对咸蛋合格率及成熟时间影响不大;在货架期60 d时,循环水腌制的咸蛋合格率明显高于对照组,蛋黄泥化的比例大大降低。
To solve the consistency of salt solution concentration during processing of salted eggs and improve the quality of salted eggs ,circulated salted water processing was used for salting duck eggs. The results showed processing of circulating water could promote salt to seepage ,protein concentration of salted eggs at the same cylinder using recycled salt water processing was significantly uniformer than that of control group（static water）,but it had no effect on the pass rate and mature time of salted eggs. At 60 days of shelf life ,pass rate of salted eggs using circulated salted water was significantly higher than that of control group, mudding rate of egg yolk was significantly decreased.
出处
《中国家禽》
北大核心
2010年第16期25-27,31,共4页
China Poultry
基金
现代农业产业技术体系建设专项资金资助
关键词
咸蛋
循环水
工艺
salted eggs
circulating water
processing
