Rapid pickling method of salted duck egg using alternating hot and cool conditions and ultrasonic treatment

Salted duck egg (SDE) is a traditional Chinese food. The traditional curing method needs a long period. To shorten the pickling process, ultrasonic power, ultrasonic time, and ultrasonic alternating temperature were employed as the single factor to produce SDE. The salt content of SDE white and yolk...

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Bibliographic Details

Published in:	Food Science of Animal Products
Main Authors:	Ning Wang, Yizhi Ling, Zihan Li, Xueqin Gao, Xiaolin Jin, Yinchen Hou, Jian Zou
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-12-01
Subjects:	salted duck egg ultrasonic temperature alteration rapid pickling
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2023.9240083