| 摘要 |
PURPOSE: A producing method of smoked duck eggs with improved functionality is provided to optimize the moisture content of smoked duck eggs by controlling the aging temperature and the salinity of the duck eggs. CONSTITUTION: A producing method of smoked duck eggs comprises the following steps: aging duck eggs at 50~60deg C for 96~120hours; dipping the duck eggs into a circulation dipping solution with a salinity of 18~22% and a pH of 5~6 for 7~8hours; and smoking the duck eggs for 12~14hours at 100~110deg C. The circulation dipping solution contains 1.48wt% of sodium chloride, 0.039wt% of sodium glutamate, and 98.5wt% of purified water. |
