摘要
先将鹌鹑蛋制成松花蛋,再加入与氢氧化钠、食盐、茶汁一起混匀的蛋液,灌入肠衣中,经水浴加热即成成品.试验研究表明,蛋液与鹌鹑松花蛋的合适配比为4∶6,氢氧化钠的适宜添加量为0.4%～0.6%,蛋肠加热温度85～95℃,时间90～100min.
This study was carried out by the preserved quail egg with sodium hydroxide, sodium chloride, tea, and whole egg liquid, which was made by the mixture in gut. The result showed that the best rate of preserved quail egg and whole egg liquid was 4∶6, 0.4%~0.6% NaOH, heat temperature 85~95℃and time 90~100min.
出处
《食品科技》
CAS
北大核心
2003年第9期38-40,共3页
Food Science and Technology
关键词
鹌鹑蛋
松花蛋
蛋肠
quail egg
preserved egg
egg-sausage
