超声波辅助咸蛋快速腌制方法

Application of ultrasonic technology in production of salted eggs

对比传统腌制、酸碱处理、超声波处理3种腌制方法;研究超声波处理及未处理腌制期间蛋内盐度分布规律并比较成熟时间。结果表明:超声波预处理腌制的蛋内部盐度分布均匀,咸度适中,蛋清和蛋黄的色泽、质地及蛋黄出油率均优于其他两种方法;采用超声波处理的蛋,在腌制末期,咸蛋内部含盐量平均分布,而未处理的咸蛋内部盐含量由外到内逐渐减小;经超声波预处理的咸蛋成熟时间为27 d,比未处理的提前了13 d,腌制周期缩短33%。

Compared the methods of traditional salted, acid and alkali treatment and ultrasonic treatment. Compare ultrasonic treatment to untreatment to study the law of distribution salinities on eggs of different layers during salt time and the maturity time. The results showed that salinity is uniform and moderate by the method of uniform distribution , the color and texture of egg white and egg yolk and the oil in the yolk were better than the other two methods. With the treatment of ultrasonic, the distribution of salinity is average in the last stage, which is culturally distinct from untreated eggs whose salt content in egg white decreased gradually from the outside to inside. With two kinds of salt methods, the ultrasonic treatment of the eggs need 27 days to come to its maturation, while it is 13 days earlier than untreated eggs and has shorten the salt cycle of 33%.