咸蛋黄分离腌制技术研究进展  

Research Progress of Salted Egg Yolk Separation and Curing Technology

作　　者：王一亭 WANG Yiting(Jiangxi Industry Polytechnic College,Nanchang 330039,China)

机构地区：[1]江西工业职业技术学院,江西南昌330039

出　　处：《现代食品》2020年第24期79-82,共4页Modern Food

摘　　要：咸蛋黄主要作为馅料或者佐料添加在月饼、粽子、饭团、甜品和菜肴中,以加工成具有蛋黄特殊风味的食品,是我国历史悠久的名特食品。本文就咸蛋黄腌制技术的进展和存在问题进行综述,为咸蛋黄腌制工业化生产提供科学的指导。Salted egg yolk is mainly used as stuffing or seasoning in moon cakes,zongzi,rice balls,desserts and dishes,and processed into food with special flavor of egg yolk,which is a famous special food with a long history in China.In this paper,the progress and existing problems of salted egg yolk curing technology were reviewed,which provided scientific guidance for the industrial production of salted egg yolk.

关 键 词：咸蛋黄 全蛋腌制 干盐腌制 湿法腌制 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]