Scrambled Century Eggs and Red-Breasted Salted Eggs Processing Technology

Author: Chen Lihong
Publisher:
Publish Date: 2004-12-01
Features: This book mainly introduces the processing techniques of century eggs with runny yolks and salted eggs with red yolks. It includes the basic structure, chemical composition, nutritional value, physicochemical properties of eggs, quality evaluation of fresh eggs, storage and transportation of fresh eggs, the fundamental principles of century egg processing, the craft process of century eggs, processing sites and basic tools, new techniques for processing runny century eggs, prevention and treatment of inferior century eggs, quality standards and testing of century eggs, the fundamental principles of salted eggs with red yolks, the processing techniques of salted eggs with red yolks, new techniques for processing salted eggs with red yolks, prevention and treatment of inferior salted eggs, quality standards and testing of salted eggs, and includes the standards for pollution-free food century eggs and salted duck eggs. The content is scientific, practical, easy to understand, and highly operational, making it suitable for technicians in egg product processing enterprises and students and teachers in relevant food colleges for reference.