腌制鸭蛋
腌制鸭蛋-
本文就香辛料对腌制鸭蛋中食盐、分和粘度的影响与盐水浸泡法进行了比较研究。
In this research , a comparative study was carried out between spice-in-brine salting and traditional brine salting methods .
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以腌制成熟的咸鸭蛋为原料，研究蒸煮工艺中不同时间咸蛋的凝胶强度、持水性和白度的变化。
The change of gel strength , water holding capacity and whiteness based on salted eggs under steaming or cooking were investigated .