Studies On New Technical Research Of High Quality And Clean Production Of Salted Duck Egg

In this paper, straw ash as a raw material, based on chemical analysis and the method of instrumental analysis.Inspection and determine the composition of plant ash's leach liquor and discussed the plant ash ingredients on the influence of salty quality for further enhancing the salty flavor, changing "dirty egg" processing condition and ensuring the health, safety and quality salty. So using plant ash leaching solution as the main component reference standards for food additive preparation of pickled preparations made by salt.Combined dvantages of salted egg of the traditional coated-Plant ash, salted egg of coated-paper and brine salted egg. Research using paper-coated method to produce a new technology of safe, high-quality, clean salted egg.It has the vital significance to improve the safety, health, quality of salted egg and promote the health of the people and development of egg products1,Based on chemical analysis and the method of instrumental analysis, Inspection and determine the composition of plant ash's leach liquor:K=6.87, CO32-=1.505 HCO3-=0.944,Cl-=0.527, SO42-=0.163,and a few P and mineral elements(Unit for g/L), and pH=8.5-9.3.2,The main compoment of plant ash as standards to prepare salted pickled liquor, and composite additive of salted egg prepared by calculation of quality percentage.The differert salted egg (salted egg of coated-paper of additive compound,coated-Plant ash,coated-paper of leaching solution,coated-paper of brine)were preserved by compared.Studing on changing of indicators of salted content, content of moisture viscosity, pH etc, and oil content and index of egg yolk during the salted period. The result illuminated that the content of Salted are rising tendency during the salted period, infiltrational velocity of salted egg of coated-plant ash infiltrational velocity salted egg of coated-paper of additive compound and salted egg of coated-paper of leaching solution followed, salted egg of coated-paper in brine is the lowest. Content of Oil are rising tendency during the salted period, salted egg of coated-plant ash is the highest salted egg of coated-paper in brine is the lowest.Index of egg yolk are rising tendency during the salted period, salted egg of coated-paper in brine is the lowest,other salted egg are the highest and not obvious in obvious difference.But. content of moisture are decreasing tendency during the salted period. Content of Protein water is higher, the plant ash salty initial term paper brine is higher, other kinds of salty no obvious difference. Salted egg preserved during the salted period, moisture content of plant ash salted egg is higher In previous, the moisture content of protein term paper brine is higher in the later, other kinds of salty no obvious difference. Protein viscosity, pH of four kind of salty are decreasing tendency.and Ph,Viscosity of protein no significant differences.3,Combined dvantages of different salted egg (salted egg of coated-paper of additive compound, coated-Plant ash, coated-paper of leaching solution, coated-paper of brine) of the different process ways. In this paper, the addtive qualities of different salted egg evaluated with instrument analysis and sensory evaluation.The addtive qualities of salted egg evaluated sensory evaluation. The result illuminated that salted egg of coated-paper of leaching solution and coated-paper of additive compound is the best, salted egg of coated-paper of leaching solution followed, salted egg of coated-paper in brine is the wrost. The TPA showed that salted egg of coated-paper of leaching solution, salted egg of coated-paper of leaching solution and coated-paper of additive compound are different than salted egg of coated-paper in brine The microscopic structure of egg yolk showed that. By comparison, granule and free fat released from the granule salted egg of coated-Plant ash is more obvious, salted egg of coated-paper of leaching solution and coated-paper of additive compound followed, salted egg of coated-paper in brine is less obvious. It have good correlation between Comprehensive scores, tender degree of sensual evaluation of protein of the different salted egg and hardness, springiness of TPA. cohesiveness of TPA. It have good correlation between colour of egg yolk and b*value measured by the albedo meter.4,The composition of fatty acids in Egg Yolk Oil triglyceride was analyzed qualitatively and quantitatively by GC-MS. The oil consisted mainly of oleic acid 49.08%, palmitic acid 23.85%,stearic acid 9.34%, linoleic acid 10.43%, And a few Arachidonic acid, palmitoleic acid and alpha linoleic acid etc Polyunsaturated fatty acids. The total amount of the unsaturated fatty acids was 65.23%.5,Test of storage properties of different salted egg for preservation in normal temperature. The result showed that salted egg of coated-paper of additive compound stored for the longest time of preservation, salted egg of coated-paper followed, salted egg of coated-paper in brine is the shortest.