特色白刺卤蛋加工工艺优化研究

Research on Processing Technology of Special Nitraria Marinated Egg

以唐古特白刺和鹌鹑蛋为原料,采用单因素试验和正交试验法结合感官评定对白刺卤蛋的加工工艺进行优化研究。通过正交试验和感观分析确定其最佳加工工艺为:制作白刺卤蛋的料液比为1∶5,预煮时间为10min,煮制时间为30min,浸泡时间7h。在此条件下制作的白刺卤蛋具有良好的口感,色泽鲜艳、营养丰富,可以满足人们的需求。

Using Tangut Nitraria and quail egg as raw materials,Combining single factor test with orthogonal test and using sensory evaluation,processing technology optimization of Nitraria Marinated Egg is studied.Through orthogonal test and sensory analysis,the best processing technology was determined as follows:the ratio of material to liquid was 1∶5,the pre-cooking time was 10 min,the cooking time was 30 min,and the soaking time was 7 h.Under this condition,the eggs is made with good taste,bright color and rich nutrition,which can meet people’s needs.