影响浸泡法加工松花蛋质量的因素新探

Effects of the Processing Parameters on the Quality of the Preserved Duck Eggs produced with Soakage Method

摘要:

本实验研究了浸泡法加工松花蛋时氢氧化钠浓度、料液体积、浸泡蛋的重量三者间的关系。结果表明，料液中氢氧化钠的浓度在2%~5%时都可以做成合格的松花蛋。蛋重:料液重为1:3时，氢氧化钠浓度应控制在2%。蛋重:料液重为1:2时，氢氧化钠浓度应控制在2%。蛋重:料液重为1:1.5时，氢氧化钠浓度应控制在3%。蛋重:料液重为1:1时，氢氧化钠浓度应控制在4%。

Abstract:

The relationships among sodium hydroxide concentration, solution volume and egg weight in the production of preserved duck eggs with soakage method were studied in this paper. The results demonstrated that the preserved duck eggs with high quality could be produced under the following optimized conditions: 2%~5%. 2%, 2%, 3% or 4% of sodium hydroxide with the ratio of egg weight to solution volume being of 1:3, 1:2, 1:1.5 or 1:1, respectively.