| With the rapid development of China's economy and people's study on the daily dietary level,the diversity of leisure foods and the control of health and quality are particularly important.Duck eggs are a very important poultry egg resource in China.They have rich protein,phospholipids,and vitamins and minerals and other nutrients.After salted,the appearance of salted duck eggs is relatively large,the protein is delicate,and the egg yolk is loose,oily,delicious,nutritious,and has a high therapeutic effect.In this dissertation,duck eggs were preserved by low sodium salt compounded with sodium chloride and potassium chloride,and the effects of spices on each index were studied and sterilized.Its quality is evaluated on its shelf life 60 days.After analysis and research,the optimum conditions for the determination of duck eggs suitable for duck eggs were as follows: pickling temperature 25°C,pickling time 35 d,pickling liquid concentration 18%.Under the background of this condition,the optimum ratio of low sodium salt of preserved duck eggs is: the ratio of potassium to sodium is 3:7.The compounded salt has high oil yield,viscosity,color and other physical and chemical indexes.Excellent,tasty and moderate.When salted duck eggs were marinated with low-sodium salt,the increase in spices contributed to the increase in flavor and oil yield of duck eggs.Experiments showed that during the later period of marinating,the experimental group of ducks with added spices matured faster,yielded more oil,and had microorganisms.The lower index can play a role in sterilization.The duck eggs were sterilized under different bactericidal conditions to study the change of each index of duck eggs during the storage period.Experiments show that both temperature and time are positively related to various indicators of duck eggs.The sensory indexes of duck eggs sterilized at 121° C.and 20 min are always excellent and the sand is maintained for a long time.It is the best sterilization condition. |
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