摘要
采用正交试验对风味鸭蛋的卤制进行了研究。主要研究鸭蛋卤制过程中,煮制时间,卤制时间和浸渍时间对卤鸭蛋风味的影响,结果表明:煮制5min,卤制3h,浸渍38h的产品色泽为深褐色,有咬劲,表面滑爽,风味独特。
The L9（34）orthogonal experiment design was adopted to study the new-flavor duck eggs stewed in sauce.The research focused on the influences of bolling time,stewing time and infusing time on the flavor of stewed duck eggs.The results showed that the products by boiled 5min,stewed 3h and infused 38h had pleasant flavor better of the products
出处
《食品工业》
北大核心
2009年第5期36-37,共2页
The Food Industry
关键词
鸭蛋
浸渍
工艺
配方
duck eggs
marinate
process
formula
