溏心皮蛋无铅新工艺的比较研究  

A Comparative Study on Some New Technologies for Pb Free Preserved Eggs

作　　者：黄水品 

机构地区：[1]浙江省金华商业学校,浙江金华321000

出　　处：《肉类研究》2000年第1期21-24,共4页Meat Research

摘　　要：通过对“锌法”、“铜法”和“混合法”三种溏心皮蛋无铅新工艺的比较研究 ,结果表明 ,以“混合法”最为理想 ,成品质量优良 ,工艺稳定可靠。同时指出了“混合法”无铅新工艺必须注意的一些技术性问题。A comparative study among three new processes for Pb free preserved eggs,the Zn salt adding method,the Cu salt adding method and the mixed method,was carried out,The result indicated that the mixed method was the best,with a high quality end product and reliable technology.Some technological points for attention with the process are clarified by the author.

关 键 词：无铅新工艺 比较试验 混合法 溏心皮蛋 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]