缩短咸蛋加工时间及改善咸蛋品质的研究  

Reducing Processing Time of Salted Egg and Improving Its Quality

作　　者：刘良忠 姜春杰 文友先[1] 张生华 

机构地区：[1]华中农业大学食科系,武汉430070 [2]湖北农学院,荆州434103

出　　处：《食品科技》2003年第1期36-37,共2页Food Science and Technology

摘　　要：探讨了缩短咸蛋加工时间及控制咸蛋在保存过程中咸度过度加重的方法。结果显示:不同的酸、碱添加剂对缩短咸蛋加工时间有不同的影响,并通过采用二段式加工工艺使咸蛋品质得到很大提高。The paper discussed the methods of reducing the processing time and avoiding exorbitance ingress of NaCl of the salted egg. The result showed the different acid and alkali additives had the different influence on the NaCl content of salted egg. The quality of the salted egg was improved by two phases techniques.

关 键 词：加工时间 咸蛋加工 品质控制 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]