关键词: 咸鸭蛋, 腌制, 含油量, 含盐量, 蛋黄指数

Abstract:

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.

Key words: salted duck egg, salting, oil content, salt content, egg yolk index