以新鲜鸭蛋为试材,采用浸泡法工艺,研究NaOH浓度及金属盐种类与用量对皮蛋加工品质的影响,探讨锌法、铜法和锌铜混合法加工皮蛋的可行性.结果表明:单独使用Zn、Cu,时,浸液NaOH浓度对皮蛋加工具有重大影响,其中最适浓度为4.5%;锌法和铜法都能加工成各具特点的合格皮蛋,锌铜盐混合能产生协同效应,一定程度缩短加工时间,且加工品质优良;选用腌制液 NaOH 浓度4.5%,Zn添加量0.3%,Cu添加量0.05%～0.075%腌制25 d左右出缸,皮蛋具有较好品质.%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.
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