【摘要】 采用GB9694 -88标准比较了用锌法、铜法、铜锌合剂法、皮蛋腌制剂核心料法生产皮蛋的稳定性 ,以及皮蛋腌制剂核心料在不同季节 ,不同添加量按感观指标和粘壳、融头蛋产生的比例检验其稳定性。结果表明 :用皮蛋腌制剂核心料生产皮蛋比用锌法、铜法和铜锌合剂法都稳定 ,其温度适宜范围为15～39℃ ;浓度范围为0.5 %～0.6 %为最佳更多还原

【Abstract】 On the basic of visual index and proportion of the eggs with eggwhite sticking shell and rotten heed, the stability of the pidan made by utilizing zine, copper,zine-copper mixture and nucleus material of pidan pickle agent was compared. The effect of season and additive amount on the stabiliry of thepidan made by the nucleus material was determined. The result showed the stabilyty of the pidan made by the nucleus material was superior to that of the pidan made by zinc,copper,zinccopper mixture,its appropriate temperature and concentration were 15 to 39℃and 0.5%to 0.6%respectively.更多还原