Studies on processing technology of lead-free preserved egg with zinc and copper salt

Investigated the influence of NaOH concentration and metal-salt′s variety and use-level on the quality properties of preserved egg based on the immersion processing with fresh duck egg,for the sake of discussing the possibility of preserved egg with zinc salt and copper salt and their mixture.The result enunciated the NaOH concentration of immersion which best value is 4.5% had a great influence on the process of preserved egg with exclusive use of zinc salt and copper salt,both of which could process the qualified preserved egg with different characteristic.The mixture of zinc and copper salt could have a cooperative effect,to certain extent reduced the process period,and processed excellently in quality.When the NaOH concentration of immersion was 4.5%,the usage amount of zinc salt was 0.3%,copper salt was appended during the range of 0.05%～0.075%,the products had ideal quality after pickling 25 d approximately.