| 咸金蛋加工的工艺研究 |
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| 引用本文： | 马俪珍,张美玲,孙卫青,王芳. 咸金蛋加工的工艺研究[J]. 肉类研究, 2000, 14(3): 32-36. DOI: 10.7506/rlyj1001-8123-200003012 |
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| 作者姓名： | 马俪珍 张美玲 孙卫青 王芳 |
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| 作者单位： | 山西农业大学食品系,太谷030801 |
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| 摘 要： | 本课题以金蛋为原料,通过对八种不同咸蛋的配方和加工工艺进行对比试验,优选出适合工厂化生产的四组咸金蛋加工工艺.
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| 关 键 词： | 金蛋 咸金蛋 腌制 |
A Study on the Salted Golden Egg Processing |
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| Ma Lizhen. A Study on the Salted Golden Egg Processing[J]. Meat Research, 2000, 14(3): 32-36. DOI: 10.7506/rlyj1001-8123-200003012 |
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| Authors: | Ma Lizhen |
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| Abstract: | Formulas and processing technologies for 8 salted egg products were compared in the present study,with the Golden Egg as the raw material.Four of them were selected as the Salted Golden Egg for factory-scale production. |
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| Keywords: | Golden Egg Salted Golden Egg salting |
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