查詢結果分析
相關文獻
- 茶葉蛋的新製法:加壓滷煮與包裝
- 未來的主流--食品調氣包裝技術
- 男性性無能及其護理
- The Growth of Vacuum Deposited Lead Phthalocyanine Thin Films and its Effects on Gas Sensing
- 調氣環境醃漬溫度對中式香腸醃漬絞瘦肉微生物生長之影響
- 調氣包裝對生吳郭魚片儲存期、化學性質及顏色之影響
- 調氣環境與醃漬溫度對中式香腸醃漬瘦肉理化學性質之影響
- Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips
- 肉毒桿菌產毒預測模式應用在冷藏真空調理食品安全評估
- 真空調理冷藏滷雞翅產品中微生物生長之動力學
頁籤選單縮合
題 名 | 茶葉蛋的新製法:加壓滷煮與包裝=A New Process for Tea-Pickled Eggs: Autoclave Cooking and Packaging |
---|---|
作 者 | 蘇和平; 林慶文; 姜延年; 簡秀芳; | 書刊名 | 食品科學 |
卷 期 | 25:2 1998.04[民87.04] |
頁 次 | 頁138-149 |
分類號 | 463.7 |
關鍵詞 | 茶葉蛋; 滷煮; 真空; 調氣; Tea-pickled egg; Cooking; Vacuum; Modified atmosphere packaging; |
語 文 | 中文(Chinese) |
中文摘要 | 傳統茶葉蛋的製法耗時又品質不一,可改良之處頗多,本研究針對茶葉蛋的水煮、滷煮及包裝加以探討。結果顯示,鮮蛋加壓水煮者(121℃,10min)較傳統水煮加熱者(95±5℃,15min)蛋黃質地較柔軟,蛋白色澤較褐色,此有助於茶葉蛋滷煮時茶褐色之形成,滷汁中無須再添加焦糖色素。次將所得之水煮蛋冷卻裂殼後,再分別以傳統高溫(95±5℃)滷煮與加壓高溫(121℃)滷煮方法製造茶葉蛋。結果顯示,傳統高溫滷煮方式需較長時間才能入味與著色,一般溫度達到95±5℃後約需6小時。至於加壓高溫滷煮所需時間較短,當溫度達到121℃後只要30分鐘即可。 滷煮好之茶葉蛋冷卻後,以不同包裝方法(一般熱封、真空,100%N2、100%CO2、70%N2+30%CO2調氣)包裝,再分別貯存於37、25及5℃下測定其品質之變化。結果顯示,一般熱封包裝者貯存在37℃下,2天即已腐敗,貯存在5℃時可放3週,但若以100%N2調氣包裝者在5℃下,可延長保存期至五週,100%CO2調氣包裝者則可延長到6週。 |
英文摘要 | This study was conducted to evaluate the quality of two different cooking methods and packaging methods for tea-pickled aggs. Fresh eggs were precooked using two methods: traditional cooking (T) and autoclave cooking (A). Eggs subjected to procedure (A) had higher Hunter a-and b-values for egg white and egg yolk, and lower shear force for egg yolk. Better overall acceptability scores, color and shorter time to cooking were observed for tea-pickled eggs using the autoclave cooking method. Regardless of the packaging method, long-term storage of eggs resulted in higher VBN values and total bacterial count. Tea-pickled eggs were stored unpackaged at 37℃ for 2 days, at 25℃ for 3 days, and at 5℃ for 3 weeks. 5℃ storage in CO2 gas packaging (100%CO2, 70%N2+30%CO2) gave the best quality of tea-pickled eggs when the eggs were stored for a long time with 6 weeks of shelf life. |
本系統中英文摘要資訊取自各篇刊載內容。