Fast Preparation of Preserved Eggs by Low-pressure Technology
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Abstract:
The fast preparation conditions for preserved egg by low pressure-vacuum were investigated and optimized by analyzing the influence of temperature, vacuum degree, vacuum-maintaining time on egg quality indexes. Orthogonal test showed that the optimum conditions were: temperature 23 ℃, vacuum -0.10 MPa and evacuation time 24 h per day. Compared with ordinary method, the preserved eggs by low pressure-vacuum method needed shorter curing time from 25 days to 6.5 days, reduced by 74%. In addition, with the low-pressure technology, the product showed the best sensory quality with the yield reached 97%.
