2) salted egg
咸蛋
1.
Pickling dynamics of salted eggs;
咸蛋盐水腌制动力学研究
2.
Study on the effects of seven pickling and coating reagents on salted egg's fresh-keeping effect;
七种保鲜剂和涂膜剂对咸蛋保鲜效果的比较
3.
The effects of pickling temperature,time and concentration of salt solution on maturation of salted eggs were investigated.
以鲜鸡蛋为原料,分析了腌制温度、时间和盐水浓度对咸蛋品质的影响。
3) egg powder processing
蛋粉加工
1.
During egg powder processing, the system of automatic detection and control is required to be advanced, dependable, safety and stable in order to obtain high quality and high added value of egg powder.
在蛋粉生产过程中，先进、可靠、安全、稳定的蛋粉加工自动检测控制系统对蛋粉质量、高附加值有着决定性意义。
5) egg processing
蛋品加工
1.
Development of egg processing and utilization were mainly focused on in this paper, and the future of egg industry was also described.
本文综述了目前我国蛋品加工及利用的现状,并对未来的发展作了展望。
6) Salted Golden Egg
咸金蛋
补充资料：黑灰咸蛋
咸蛋以鲜鸭蛋加工。黑灰咸蛋的加工方法是：挑出不宜加工的陈蛋、散黄蛋、搭壳蛋等，然后把鸭蛋洗净。每1000只蛋需用稻草灰20kg，黄泥1kg，食盐6kg，冷开水12.5kg。将灰、泥、盐、水放入缸中搅拌捣烂，约1-2小时后即可使用。包料操作是用右手拿鲜鸭蛋一只，在左手掌上放好，右手拿木板或竹板刮取灰料一团（约40g左右）抹在蛋上，然后以两手搓蛋，搓好后将蛋放在灰盘中，拨动干灰，使所包湿料附上一层薄干草灰，包上干灰的黑泥蛋即放入缸或筐、箱内密封。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条