咸鸭蛋可算是人人爱吃,家家腌制.常见的腌制方法有盐水法、咸土法,其弊端是烦琐、不卫生.怎么能克服上述弊端而腌制出色、香、味俱全的咸鸭蛋呢? 腌制咸鸭蛋的过程,实际上是食盐、香料、酒等分子扩散的过程,控制扩散过程就能控制腌制程度.我根据以上思想设计出腌制方案,经过多次实验,终于获得了成功.我腌制咸鸭蛋的过程是: Salted duck eggs can be regarded as everyone likes, every family pickled. Common salting method brine law, salty soil method, the drawbacks are cumbersome, unhygienic. How to overcome the above drawbacks marinated excellent, fragrant, tasteful Salted duck eggs salted duck eggs process, in fact, salt, spices, wine and other molecular diffusion process, the proliferation of controlled diffusion process will be able to control the degree of pickling.According to the above ideas, I design a salting program, after many experiments, Finally got the success of my salted duck’s egg process is: