摘要
主要以鹌鹑蛋为原料，研究了鹌鹑皮蛋的最佳加工工艺；在腌制过程中，对料液及鹌鹑蛋内容物中的氯化钠、氢氧化钠浓度的变化进行了测定；为降低成本，减少环境污染，对残料进行了二次利用。
Using quail′ s eggs as material,the best technology on preserving eggs with alkali was reported,and the varieties to content of sodium hydroxide and sodium chloride in the liquid and eggs were measured.In addition,the use of remnant liquid was studied in order to reduce the cost and decrease environmental pollution.
出处
《食品科技》
CAS
北大核心
2000年第6期25-26,28,共3页
Food Science and Technology
关键词
鹌鹑皮蛋
溏心
残料
preserved quail′s eggs with alkali
soft yolk
remnant liquid
