Studies Of Processing Technology Of Edible Salted Egg

As a Chinese traditional egg product,with high nutritional value,unique flavor,salted egg is very popular in China and the salted egg market demand is very large.However,long production cycle and unstable product quality impeded the development of salted egg production.In view of the present problems,the condition of edible salted egg processing was optimized by analysis of all physical and chemicalparameters during salted egg processing,comparison the effects of different salted preparations,pickling process,and cooking methods on the qualities of edible salted eggs.The major contents were as following:1.The effects of different concentration of NaCl,KCl,and spicies on salted egg picking were analyzed by measuring the following parameters variation: content of water and NaCl,pH,oil yield,colour,texture,and sensory evaluation.The results showed that the optimal NaCl concentration is 24%,substitution of partial NaCl using 4% KCl might reduce the salinity of salted egg and be no evident influence on salted egg quality,addition of spices might remove some bad smell and improve the palatability.2.In order to shorten the pickled time,improve the quality of salted egg,the effects of different marinating temperature,ultrasonicmarinating,and vacuum pickling on salted egg quality were compared.The comparisons revealed that the best pickled temperature is 25℃,ultrasonic and vacuum marinating might shorten the pickleing time and improve the salted egg quality.3.The effects of cooking temperature and time under normal and high pressure on yolk oil yield were analyzed.The results showed that the yolk oil yield increased with the cooking temperature raising and cooking time extending.Under normal pressure,the oil yield was 75.68% at 100 for 40 min.Under high pressure,the yolk ℃oil yield were 78.43%,80.82%,and 84.77% respectively at 110℃,115℃,and 120 ℃for 40 min.