咸鸭蛋快速熟化技术研究

采用5% 醋酸浸泡鸭蛋，溶解蛋壳外膜，增加蛋壳的通透性。再采用分步式腌制工艺，既先用饱和食盐水腌制，再用10g/100mL 和15g/100mL 食盐溶液腌制。并考察腌制过程中鸭蛋的含油量、含盐量及蛋黄指数的变化。结果表明：醋酸浸泡的鸭蛋先用饱和食盐水腌制11d，再在10g/100mL 和15g/100mL 食盐溶液中腌制7d 左右，咸鸭蛋的品质不仅良好，而且腌制时间比传统工艺缩短两周左右。

Fast Maturation Technology of Salted Duck Eggs

In order to increase the permeability of eggs, 5% acetic acid (V/V) was used to dissolve outer membrane of eggshell. A stepwise processing technology was applied, which included the immersion of duck eggs in saturated salt water, 10 g/100 mL and 15 g/100 mL salt water, respectively. The changes of oil content, salt content and yolk index during the salting process were also studied. Results indicated that the processing of salting in saturated salt water for 11 days and then in 10 g/100 mL and 15g/100 mL salt water for 7 days could result in good quality of salted duck eggs and short salting period.