摘要
咸蛋是我国的传统特色蛋制品,其食用方便,营养丰富的特点受到广大消费者的欢迎。但传统腌制方法存在腌制周期长,蛋清内Na Cl含量过高的问题,因此改善咸蛋的加工技术,实现其快速腌制、控制咸蛋的盐分含量并且提高其品质很为重要。就咸蛋的快速腌制技术,低盐咸蛋的腌制及咸蛋品质控制技术的相关研究方面进行了探讨。
Salted egg products is a kind of traditional food in China,its characteristics of convenience and rich nutrition is welcomed by consumers.But traditional curing method exist the problem of long curing period and high Na Cl content in egg white,thus improving the salted egg processing technology to realize the fast curing,control the salt content of the salted egg and improve its quality are very important.In this paper,the fast curing technology of salted egg,low-salt salted egg and quality control technology was discussed.
出处
《食品研究与开发》
CAS
北大核心
2016年第17期205-208,共4页
Food Research and Development
基金
江苏省科技支撑计划项目(BE2013687)
关键词
咸蛋
快速腌制
低盐
品质
salted egg
fast curing
low-salt
quality
