无精蛋鸭蛋制作咸蛋工艺研究  

Preparing Salted Eggs with Infertile Eggs

作　　者：孙静[1] 皮劲松[1] 潘爱銮[1] 申杰[1] 梁振华[1] 吴艳[1] 蒲跃进[1] 张昊[1] 杜金平[1] 

机构地区：[1]湖北省农业科学院畜牧兽医研究所/动物胚胎工程及分子育种湖北省重点实验室,武汉430064

出　　处：《湖北农业科学》2015年第1期137-144,共8页Hubei Agricultural Sciences

基　　金：现代农业产业技术体系水禽体系专项资金资助项目(CARS-43-18)

摘　　要：以无精蛋、鲜蛋为原料加工成咸鸭蛋,研究在15℃下不同盐浓度腌制液和不同腌制用水的最佳腌制天数,确定最佳盐浓度和腌制用水。结果表明,15%、17%和19%盐浓度生水腌制液腌制无精蛋均需25 d;21%和23%盐浓度生水腌制液腌制无精蛋需23 d;25%盐浓度生水腌制液腌制无精蛋仅需21 d,与相同浓度生水腌制液腌制鲜蛋的出缸时间相同,而25%盐浓度的凉开水和桶装水腌制液腌制鲜蛋则需23 d;说明生水腌制液腌制无精蛋和鲜蛋可以缩短腌制周期,且用无精蛋与鲜蛋制作的咸鸭蛋的特性相差不大,可以提高无精蛋的利用率。Infertile eggs, eggs were processed into salted eggs. The optimal days under different concentrations of salt and different pickle liquid water at 15 ℃, and the optimum salt and salted water were studied. The results showed that 15%, 17%and 19% salt solution marinated raw pickled eggs, no sperm required 25 d. 21% and 23% salt solution marinated raw pickled eggs without sperm needed 23 d. 25% salt marinated pickled eggs needed 21 d, the same as the equal concentration marinated raw pickled eggs out of the liquid cylinder time. 25% water and bottled water marinated pickled eggs needed 23 days.Azoospermia raw marinated pickled eggs and liquid eggs pickled cycle was shortened with no production of salted duck eggs fertilized eggs and the characteristics of less, and improved the utilization of infertile eggs.

关 键 词：无精蛋 鲜蛋 咸鸭蛋 腌制浓度 腌制用水 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]