咸鹌鹑蛋的加工工艺

The Processing Technology of Salty Quail Egg

以鹌鹑蛋为原料,采用一段式盐水法、二段式盐水法、盐泥法和泡酒法进行加工,对产品的蛋清蛋黄含水量、含盐量、蛋黄出油率和感官指标进行综合评价,结果表明,4种工艺均可以用于咸鹌鹑蛋的腌制,但从品质、营养、安全和效益综合考虑,二段式盐水法是腌制咸鹌鹑蛋较适的加工工艺,含盐量可以控制在4%,出油率为37.6%,在大幅度降低蛋白的盐分含量同时不显著影响蛋黄脱水出油,而其他腌制工艺需进一步改进。

Quail eggs as the raw material, were processed salty egg. The different salty eggs （salty egg of wine coated method, salt water immersion method, salt mud coating method） were studied on changing of indicators of oil rate, salinity, containing content and sensory. The results showed that four kinds of technology could be used for curing of salted quail eggs, but considering the quality, nutrition, safety and efficiency, the two stage brining method was the more suitable processing technology in salty quail egg , the salt content could be con- trolled in 4 %, the oil yield was 37.6 %, meanwhile, the salt content of the protein was not significantly affect- ed, and other process need to be further improved.