不同卤煮条件对铁蛋品质的影响

Effects of Different Cooking Conditions on the Iron-egg Quality

研究了不同卤煮条件(调料、时间、次数、卤煮温度)对铁蛋品质的影响,首先通过单因素,经色差计测得L,A,B值,用SPSS(差异性分析)比较显著性得出最佳上色调料,然后再通过正交对其进行优化。结果表明,老抽是最佳上色调料,采用水3 000 g(50个鸡蛋),老抽400 g,白糖480 g,食盐50 g,料酒24 g,桂皮40 g,小茴香40 g,生姜10 g,卤煮(100℃,30 min)2次,干燥(80℃,60 min)2次,再180℃烘烤10 min得到的铁蛋品质最佳。

The influence of different stewing conditions, stewing material, time, frequency and stewing temperature on the iron-egg quality was studied. First of all, through the single factor experiment, the L, A and B value was measured with the color difference meter, and whose significance was compared with SPSS （difference analysis） to get the best color stewing material based on orthogonal experiment. The results showed that dark soy sauce was the best color stewing material with water 3 000 g （for 50 eggs）, soy sauce 400 g, sugar 480 g, salt 50 g, wine 24 g, cinnamon 40 g, cumin 40 g, ginger 10 g. The process was stewing in 100 ℃ for 30 min twice, and then drying in 80 ℃ for 60 min twice; At last, baking in 180 ℃ for 10 min and get the best quality iron-eggs were gotten.