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