Abstract:

Preserved eggs are one of the unique traditional Chinese egg products. Although preserved egg processing has a long history, understanding of its mechanisms is still relatively weak, which has become a bottleneck restricting the further improvement of preserved egg processing technology. This paper summarizes studies on the mechanisms of metal regulation and the formation of flavor, strong elastic protein gel, color and pine flower pattern during the processing of preserved eggs, analyzes existing problems on them and puts forward future research perspectives.

Key words: preserved egg, metal regulation, flavor, protein gel, color, pine flower