Abstract: Fresh duck eggs were used as the raw materials to prepare non-shell alkaline eggs through high-temperature-coagulation method. The effect of deployment agent formula on product quality and the optimal preparation conditions were explored. Results indicated that sodium chloride could promote protein coagulation and regulate taste. Sodium carbonate, tea juice and ferrous sulfate could promote gel strength and improve color. The optimal deployment agent formula was composed of 1.1% Na2CO3, 1.3% NaCl, 0.001% FeSO4, and 0.17% tea juice. The optimal preparation process conditions were pH 10, preparation temperature of 90 ℃ and heating time of 35 min. The products obtained under the optimal preparation conditions have the flavor of traditional preserved egg.

Key words: non-shell alkaline egg, deployment agent, preparation process condition