| 缩短咸蛋加工时间及改善咸蛋品质的研究 |
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| 引用本文： | 刘良忠,姜春杰,文友先,张生华. 缩短咸蛋加工时间及改善咸蛋品质的研究[J]. 食品科技, 2003, 0(1): 36-37 |
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| 作者姓名： | 刘良忠 姜春杰 文友先 张生华 |
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| 作者单位： | 1. 华中农业大学食科系,武汉,430070
2. 湖北农学院,荆州,434103 |
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| 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。
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| 关 键 词： | 咸蛋加工 品质控制 |
| 文章编号： | 1005-9989(2003)01-0036-02 |
| 修稿时间： | 2001-08-04 |
Reducing Processing Time of Salted Egg and Improving Its Quality |
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| LIU Liang-zhong JIANG Chun-jie WEN You-xian ZHANG Sheng-hua. Reducing Processing Time of Salted Egg and Improving Its Quality[J]. Food Science and Technology, 2003, 0(1): 36-37 |
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| Authors: | LIU Liang-zhong JIANG Chun-jie WEN You-xian ZHANG Sheng-hua |
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| Affiliation: | LIU Liang-zhong1 JIANG Chun-jie2 WEN You-xian1 ZHANG Sheng-hua1 |
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| Abstract: | 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. |
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| Keywords: | salted egg processing quality control |
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