|
| Study on the Variation of Relevant Indicators and Selection of the Optimum Formula in Pickling Process of Salted Duck Egg |
| |
| DOI：10.16768/j.issn.1004-874X.2019.06.019 |
|
| Hits: 5429 |
| Download times: 4763 |
| Abstract: |
| 【Objective】The present study explored the best pickling conditions from different curing conditions on
the quality of salted eggs, and provide technical reference for further processing of salted eggs. 【Method】Duck eggshells
were treated with hydrochloric acid to thin their eggshells. A stepwise processing method was applied.Duck eggs was
marinated with salt water in the first 11 days, then the salt content of salted eggs was reduced by decreasing the concentration
of salt water with liquor and spices in the later period. The changes of albumen salt content, egg yolk oil yield, egg yolk index
and yolk color were determined on the 11th, 15th, 19th and 23rd day, respectively. The optimum pickling conditions were
determined by single factor test and orthogonal test. 【Result】The optimum pickling condition was as fouows:10% salt
concentration, 0.6% spice concentration, 5% liquor concentration and 0.5% hydrochloric acid concentration. 【Conclusion】
The salted eggs had high oil yield, high yolk index, deep yolk color and low salt content with the optimum pickling condition.
The optimum curing time was 23 days with the stepwise processing technology. |
|
View Full Text
View/Add Comment Download reader |
|
|
|
