不同咸蛋腌制工艺对南方、北方鸭蛋腌制效果的比较

Comparison of the Effect of Different Curing Processes on Salted Duck Eggs from the North and South

利用3种咸蛋腌制工艺(袋腌法、水腌法和泥腌法)对我国南方鸭蛋和北方鸭蛋进行了腌制比较,结果表明,3种咸蛋腌制工艺腌制咸蛋的成熟时间先后顺序为水腌法>泥腌法>袋腌法;用袋腌法和水腌法生产咸蛋时,南方鸭蛋的效果优于北方鸭蛋,而用泥腌法生产咸蛋时,北方鸭蛋的效果优于南方鸭蛋。

The southern and northern duck eggs were salted using three processing methods （bag salted method, water salted method and mud salted method）. The results showed that the salted egg’s time sequence of maturation was water salted method, mud salted method and bag salted method. For the southern duck eggs, the effect of bag salted method and water salted method was better. For the northern duck eggs, the effect of mud salted method was better.