关键词: 无铅, 鸡蛋皮蛋, 腌制工艺, 优化

Abstract: Effects of concentrations of ion metal, NaOH and NaCl, and preserving temperature on quality of preserved eggs were explored and determined by the single factor experiments with chicken eggs as the raw material using paper method technology. Moreover, the preserving process of the preserved chicken eggs was optimized through the orthogonal test, which showed as follows: the preserving temperature was 20-25 ℃,the content of NaOH was 5.5%, the content of NaCl was 4.5% and the contents of ion metal was 0.1% Zn2++0.1% Cu2++0.1% Fe2+．

Key words: lead-free, preserved chicken egg, preserving technology, optimization