Rapid pickling method of salted duck egg using alternating hot and cool conditions and ultrasonic treatment

Rapid pickling method of salted duck egg using alternating hot and cool conditions and ultrasonic treatment

Salted duck egg (SDE) is a traditional Chinese food. The traditional curing method needs a long period. To shorten the pickling process, ultrasonic power, ultrasonic time, and ultrasonic alternating temperature were employed as the single factor to produce SDE. The salt content of SDE white and yolk...

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Bibliographic Details
Main Authors: Ning Wang, Yizhi Ling, Zihan Li, Xueqin Gao, Xiaolin Jin, Yinchen Hou, Jian Zou
Format: Article
Language:English
Published: Tsinghua University Press 2024-12-01
Series:Food Science of Animal Products
Subjects:
salted duck egg
ultrasonic
temperature alteration
rapid pickling
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2023.9240083
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