1) Salted Golden Egg
咸金蛋
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。
4) salted egg white
咸蛋清
1.
The salted egg white is outgrowth of manufacturing salted egg yolk.
本文主要介绍了咸蛋清在我国的生产、利用及研究状况。
5) salted duck egg
咸鸭蛋
1.
Determination of Cu,Fe and Zn content in salted duck eggs by ICP-AES;
ICP-AES法同时测定咸鸭蛋中铜、铁、锌含量
2.
Under different temperatures,pressures and alcohol concentrations,the changes in salt content,egg yolk index,oil content,and egg white pH value and viscosity of salted duck eggs were investigated.
并根据正交试验优化生产工艺,得出了一种缩短咸鸭蛋加工周期的方法:在压力0。
6) salty yolk
咸蛋黄
1.
The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting.
蛋黄和蛋清分离后直接对蛋黄进行腌制,可以达到咸蛋黄快速腌制的目的,选择了三种咸蛋黄腌制的方法,分别是半透膜法、冷-热变性法和模具定型干腌法。
补充资料：陈醋焖咸蛋
陈醋焖咸蛋
将咸蛋的一头外壳轻轻敲破，用竹筷在蛋白、蛋黄上戳几个洞，再取少许陈醋和味精用几滴温开水调匀，注入小洞内，然后用适量面粉糊将蛋壳破口处封好，入锅隔水蒸熟。取出后食之，鲜而爽口，口味独特。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。