摘要
咸蛋黄主要作为馅料或者佐料添加在月饼、粽子、饭团、甜品和菜肴中,以加工成具有蛋黄特殊风味的食品,是我国历史悠久的名特食品。本文就咸蛋黄腌制技术的进展和存在问题进行综述,为咸蛋黄腌制工业化生产提供科学的指导。
Salted egg yolk is mainly used as stuffing or seasoning in moon cakes,zongzi,rice balls,desserts and dishes,and processed into food with special flavor of egg yolk,which is a famous special food with a long history in China.In this paper,the progress and existing problems of salted egg yolk curing technology were reviewed,which provided scientific guidance for the industrial production of salted egg yolk.
作者
王一亭
WANG Yiting(Jiangxi Industry Polytechnic College,Nanchang 330039,China)
出处
《现代食品》
2020年第24期79-82,共4页
Modern Food
关键词
咸蛋黄
全蛋腌制
干盐腌制
湿法腌制
salted egg yolk
whole egg salting
dry salting
wet salting
