皮蛋,又名松花蛋、变蛋,是我国传统的美味食品之一。其原料是以鸭蛋为主,也可用鸡蛋、鹌鹑蛋。加工时用纯咸、生石灰、黄丹粉、茶叶末、草木灰和食盐等加水调和稀泥,包裹在蛋的外面。此后的鸭蛋发生着一系列的化学变化,如蛋白质和脂肪水解,钙和碳水化合物增加,蛋黄变为稀心,蛋白凝结为有弹性的琥珀状胶冻,成为人们喜爱的蛋品。 我国关于咸鸭蛋的记载是很早的,北魏贾思勰的《齐民要术》中的“咸杬子法”就是咸鸭蛋的制作方法。皮蛋的制作虽然 Preserved eggs, also known as Songhua Dan, eggs, is one of our traditional delicious food. Its raw materials are mainly duck eggs, also available eggs, quail eggs. Processing with pure salty, quicklime, yellow powder, tea leaves, ash and salt and other water to reconcile the slime, wrapped in the egg outside. Since then duck eggs undergo a series of chemical changes, such as protein and fat hydrolysis, increased calcium and carbohydrates, egg yolk became eager, protein condensation into a flexible amber-like jelly, become people’s favorite egg products. Our country records of salted duck eggs are very early, the Northern Wei Jia Sizi’s “Qi Min Yao Shu” in the “salty razor clam method” is the production of salted duck eggs. Although the production of preserved eggs