香卤蛋加工工艺优化研究

Technological Optimization Studies on Spiced Brine Egg

对卤蛋的预煮温度、卤制方法、杀菌方法等工艺进行了研究,结果表明:①85℃,预煮10min,鸡蛋的凝固品质较好;②抽真空卤制可加快入味速度,缩短卤制时间。0.09MPa～0.095MPa下卤制3h,卤蛋的色、香、味具佳,改善了蛋的质地;③微波杀菌可延长卤制蛋品的保存期,采用中档火力杀菌卤蛋1min,可保存3个月左右。综合试验结果确定卤蛋的最佳工艺为:清洗、挑选→预煮(85℃左右,10min)→冷却去壳→抽真空卤制3h(料液盐浓度为2%)→浸渍36h→真空包装→微波杀菌→冷却→成品。

This thesis studied on the pre-boiling temperature, marinating method, sterilization method and so on in the produce of brine egg. The results indicated that：（1） Egg solidify better in 85℃and Pre-boiling 10 min;（2） Vacuum marinating make Egg tasty more easily and shorten marinating-time. In the condition of 0.09 MPa^0.095 MPa, marinating 3 h, brine eggs had better color, fragrance and texture. （3）Microware sterilization could prolong brine egg＆#39;s shelf life. In mid-range firepower, microware sterilization 1 min, brine egg could preserve 3 months. The best process conditions ：cleaning and picking→pre-boiling （85 ℃,10 min）→cooling and hulling→vacuum marinating：3 h→retting：36 h→vacuum packing→Microwave sterilization→cooling→product.