提高无铅皮蛋色香味的试验研究

无铅皮蛋的凝固性和色香味较差，根据皮蛋成熟过程的化学变化和机理，经过多次试验，研究总结出可以通过调整料泥的碱含量，提高加工温度和增长密封时间，加速无铅皮蛋的凝固性和提高色香味风味，达到国家商品和卫生质量标准，推广无铅皮蛋。试验结果表明：气温２０℃左右，滚粉法每１００个鸭蛋加纯碱１９０—２００克，生石灰２８０—３００克，密封１４—１６天。气温２５℃左右，每１００个鸭蛋加纯碱１６０—１７０克，生石灰２４０—２６０克，密封１４—１６天，必要时，可根据具体情况，调整密封时间。

AN EXPERIMENTAL RESEARCH ON THE IMPROVEMENT OF THE COT (COLOR,ODOR AND TASTE) OF THE NON LEAD SUNGHUA PIDAN

Traditionally,the non-lead Sunghua Piden has a very low coagulability and its COT is also comparatively poor. In this paper, the author, after many experiments on the basis of the chemical change and mechanism, reports that the coagulability of the non lead Sunghua Pidan can be sped up and its COT can be greatly improved by adjusting the Sodium Carbonate content of the covering soil material, raising up the processing temperature and lengthening the sealing time so as to reach the National Quality Standard of Commodity and Hygiene. The result showed as the following: If the temperature is about 20℃, every 100 duck eggs needs 190 200g Sodium Carbonat and 280 300gcalcium Oxide, with the sealing time 14 16 days by rolling method. If the temperature is about 25℃, by the same method, every 100 duck eggs needs 160 170g Sodium Carbonate and 240 260gCalcium Oxide, and the sealing time is 14 16 days. If necessary, the sealing time can be adjusted in accordance with specific conditions.