保健酱香软包装卤鸡蛋的研制
China Brewing（2012）
Abstract
以土鸡蛋为主料,研究了加工具有保健作用的酱香型软包装卤鸡蛋食品的工艺条件和产品配方.确定最佳工艺技术是:压力/温度为0.15MPa/126℃,配方Ⅲ,卤制时间480rain,蛋料重量比1∶1.5.最优卤料液配方是Ⅲ:水500g,酱油100g,复合高倍甜味剂0.12g,味精1.0g,鸡精0.5g,复合香辛料1.2g.成品外表呈棕褐色,质地坚韧,酱香浓郁,具有一定的保健作用.
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Key words
feed chicken egg,soft package healthy saucing egg,soysauce-like aroma type,saucing technique
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