香辛料对咸蛋腌制的影响

The In fluence of the Spices on the Quality of Salted Egg

本文就香辛料对腌制鸭蛋中食盐、水分和粘度的影响与盐水浸泡法进行了比较研究。结果表明 ,香辛料有促进盐分向蛋内渗透的作用 ,对蛋的含水量也有影响 ,并且使蛋白粘度显著下降。

In this research,a comparative study was carried out between spice-in-brine salting and traditional brine salting methods.It was indicated from the result that spices performed a function of accelerating salt permeation into the interior of the egg,it affected the moisture level of the egg and that it brought about a notable drop in protein viscosity.