咸蛋黄快速腌制方法的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 155-157.

咸蛋黄快速腌制方法的研究

仝其根, 宁静, 徐艺青, 周敏, 姜怀玺

北京农学院

出版日期:2008-09-15 发布日期:2011-12-08

Study on Rapid Salting Methods of Egg Yolk

TONG Qi-Gen, NING Jing, XU Yi-Qing, ZHOU Min, JIANG Huai-Xi

Beijing Agricultural University,Beijing 102206,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 蛋黄和蛋清分离后直接对蛋黄进行腌制,可以达到咸蛋黄快速腌制的目的,选择了三种咸蛋黄腌制的方法,分别是半透膜法、冷-热变性法和模具定型干腌法。研究结果表明,模具定型干腌法效果最好,腌制48h后蛋黄出油多、松沙、风味纯正。

关键词: 咸蛋黄, 腌制方法

Abstract: After being separated with egg white, egg yolk was salted directly by the semi-permeable membrane processing method, frozen and heated degeneration processing methods and dry salting in a die processing method. The results showed that dry salting in a die processing method is the best. The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting.

Key words: salty yolk, salting methods

仝其根, 宁静, 徐艺青, 周敏, 姜怀玺. 咸蛋黄快速腌制方法的研究[J]. 食品科学, 2008, 29(9): 155-157.

TONG Qi-Gen, NING Jing, XU Yi-Qing, ZHOU Min, JIANG Huai-Xi. Study on Rapid Salting Methods of Egg Yolk[J]. FOOD SCIENCE, 2008, 29(9): 155-157.