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咸鸭蛋之所以会流油,是因为其中的脂肪和其他成分分离所致。鲜蛋成分中的蛋白质和脂肪在正常情况下呈均匀的乳状液分布,鲜蛋直接煮熟时,其蛋白质和脂肪的乳状液直接凝固变成凝块,油脂来不及析出,仍被分散在蛋白质凝块中,因此不见出油。而鲜蛋用食盐腌制的过程中,盐分侵入蛋内,蛋白质发生“盐析”作用而缓慢地变性凝固,将油脂从蛋白质组织中挤出,分离出来的脂肪聚集在一起,因此咸蛋煮熟切开后能看到明显出油。鸭蛋的脂肪含量比鸡蛋多,制成咸蛋后蛋
The reason why salted duck oil, because of the fat and other ingredients separated. Protein and fat in fresh egg ingredients are evenly distributed under normal conditions. When the fresh eggs are cooked directly, the protein and fat emulsion directly coagulate into clots, and the oil is too late to be precipitated and is still dispersed in protein coagulation Block, so no oil. In the process of salting fresh eggs with salt, the salt invades into the egg and the protein undergoes “salting-out” and slowly denatures and solidifies. The fat is extruded from the protein tissue and the separated fat is gathered together Egg cooked cut can see obvious oil. Duck eggs more than the fat content of eggs, eggs made of salted eggs