香烤卤蛋的工艺研究

Study on the technology of roasted marinated eggs

本试验研究了不同卤料液配方和制备工艺对香烤卤蛋感官品质的影响,通过单因素试验和正交试验对卤料液配方和制备工艺进行优化。结果表明:最佳卤料液配方为食盐添加量3%,冰糖添加量3%,老抽添加量6%,单枚蛋重为50~55 g;最佳卤蛋制备工艺为卤制时间为4 h,烤制温度140℃,烤制时间60 min。在此条件下,制作的卤蛋颜色呈黄褐色,卤香味浓郁,有烤蛋特有香味,表皮亮泽有弹性,咸鲜适口,滋味协调。

The effects of different formulas and processing technologies on the sensory quality of marinated eggs were studied.Based on the single factor experiment,the best sensory formula and processing technology of marinated eggs were obtained by orthogonal experiment.The results showed that the best brine formula was 3%salt,3%rock sugar,6%dark soy sauce,and the weight of single egg was 50~55 g.The best processing process of brined eggs is:brining time is 4 h,roasting temperature is 140℃,roasting time is 60 min.At this time,the brined eggs are yellowish brown in color,with strong brined flavor and unique baked egg flavor.The skin is bright and elastic,salty and fresh,and the taste is harmonious.