Salted egg in casing
1990
Suchada Ngamprapawat
The egg yolk in casing should be dried cured for 24 hours and then brined for 4 hours in 5 percent salt solution, followed by cooking 5 minutes in steam. The salted egg yolk obtained was deep in color with good flavor. Its texture was rather firm with oily surface. The salt content of the salted egg yolk was 2.93 percent which was close to the salt content found in conventional salted egg yolk. Duck eggs of not more than 10-day old or hen eggs of not more than 4-day old were found suitable for production of salted yolk in casing. 10 percent of egg white could be added to the salted yolk without deterioration to its quality. Its shelf-life was more than 90 days in Nylon-PE bag under vacuum at 15 deg C and 30 deg C.
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Эту запись предоставил Kasetsart University