不同清洗方法对皮蛋破损率影响的研究
目的 探索一种可行的原料蛋清洗方式, 以便在皮蛋生产中推广使用, 满足皮蛋生产过程中的卫生要求。方法 在其他工艺流程和工艺条件不变的情况下, 采用5种不同的清洗方法对原料蛋进行清洗, 并在一年中的4个不同时间, 采用3种现有的腌制液腌制后对皮蛋破损率进行监测。结果 皮蛋破损率受清洗方式的影响较大, 使用传统工艺不清洗方式的破损率最低, 经55~60 ℃热水清洗方式生产的皮蛋破损率次之, 40~43 ℃温水清洗生产的皮蛋破损率最高。结论 在腌制前, 采用55~60 ℃热水对原料蛋的表面进行清洗是最有效降低皮蛋破损率的方式。
Objective To explore a feasible way to wash raw egg, so as to popularize it in preserved egg production and meet the hygienic requirement in the processing of preserved egg. Methods Five kinds of cleaning methods were used to clean the raw material eggs under the same conditions and other technological conditions. At the same time, the broken and inferior rate of preserved egg was monitored at 4 different times of the year, and the broken and inferior rates of eggs were monitored pickled by 3 kinds of existing curing liquid. Results The broken and inferior rate of preserved egg was greatly affected by the cleaning method. Among them, the broken and inferior rate of preserved egg produced by the traditional process was the lowest, and the broken and inferior rate of preserved egg from the hot water washing from 55 ℃ to 60 ℃ was the second; the highest rate was 40 ℃~43 ℃ from the warm water washing. Conclusion The most effective way to reduce the broken and inferior rate of preserved egg is that washing the surface of raw egg with hot water from 55 ℃ to 60 ℃.
标题：不同清洗方法对皮蛋破损率影响的研究
英文标题：Study on the effect of different cleaning methods on broken rate of preserved eggs
作者：
郑丽玉 莆田出入境检验检疫局
连文钦 福建出入境检验检疫局
陈长兴 福清出入境检验检疫局
范秀琴 福清出入境检验检疫局
郑忠洲 福建大老古食品有限公司
郑潮铠 福建省仙游县大济副食品厂
吴振西 福建鸭嫂食品有限公司
中文关键词:皮蛋,清洗方式,破损率,
英文关键词:preserved egg,cleaning method,broken and inferior rate,
发表日期：2016-11-21
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