[1]刘蒙佳,雷昌贵,孟宇竹.熟制时间对卤制鸭蛋品质的影响及工艺优化[J].中国调味品,2019,(05):33-36.
 The Influence of Cooking Time on Spiced Duck Egg Qualities and the Optimization of?Process?Conditions[J].CHINA CONDIMENT,2019,(05):33-36.
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熟制时间对卤制鸭蛋品质的影响及工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
33-36
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
The Influence of Cooking Time on Spiced Duck Egg Qualities and the Optimization of?Process?Conditions
作者:
刘蒙佳雷昌贵孟宇竹
文献标志码:
A
摘要:
本文以新鲜鸭蛋为主要原料,以感官评分为测定指标,研究熟制时间对卤制鸭蛋品质的影响并优化其工艺。在单因素基础上进行正交试验。研究结果表明:卤制鸭蛋品质影响因素及顺序为煮制时间(min)﹥卤制时间(min)﹥常温浸渍时间(h)﹥卤汁熬制时间(h);煮制时间为8min,卤制时间为30min,卤汁熬制时间为1.5h,常温浸渍时间为8h时,卤制的鸭蛋产品品质最佳。
Abstract:
Taking fresh duck egg as raw material and sensory evaluation as determined target, the influence of cooking time on spiced duck egg quality and the optimization of process conditions were investigated in this study. The results which were obtained based on single factor experiments and orthogonal experiments indicated that: the order of factors influenced by different cooking times were: boiling time (min) > marinating time (min) > soaking time under normal temperature (h) > decocting time of marinade(h). The qualities of spiced duck egg were highest under the conditions below: boiled for 8 min, marinated for 30 min, decocting the marinade for 1.5h and marinated for 8h at normal temperature
更新日期/Last Update: 2019-09-11