| 香辛料对咸蛋腌制的影响 |
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| 引用本文： | 徐明生,董开发,鄢建芬,熊强.香辛料对咸蛋腌制的影响[J].肉类研究,2000,4(4):37-38. |
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| 作者姓名： | 徐明生 董开发 鄢建芬 熊强 |
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| 作者单位： | 江西农业大学食品科学系,南昌330045 |
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| 摘 要： | 本文就香辛料对腌制鸭蛋中食盐、水分和粘度的影响与盐水浸泡法进行了比较研究。结果表明 ,香辛料有促进盐分向蛋内渗透的作用 ,对蛋的含水量也有影响 ,并且使蛋白粘度显著下降。
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| 关 键 词： | 香辛料 咸蛋 腌制 影响 |
The In fluence of the Spices on the Quality of Salted Egg |
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| Xu Mingshing,Dong Kaifa,Yan Jianfen,Xong Qiang.The In fluence of the Spices on the Quality of Salted Egg[J].Meat Research,2000,4(4):37-38. |
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| Authors: | Xu Mingshing Dong Kaifa Yan Jianfen Xong Qiang |
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| Affiliation: | Xu Mingshing Dong Kaifa Yan Jianfen Xong Qiang |
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| Abstract: | In this research,a comparative study was carried out between spice-in-brine salting and traditional brine salting methods.It was indicated from the result that spices performed a function of accelerating salt permeation into the interior of the egg,it affected the moisture level of the egg and that it brought about a notable drop in protein viscosity. |
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| Keywords: | spices salted egg cure influenceD |
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