FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 155-157.
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TONG Qi-Gen, NING Jing, XU Yi-Qing, ZHOU Min, JIANG Huai-Xi
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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
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.
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