Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 5 Issue 1
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- Pages.63-67
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- 1989
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Pidan-Making Process with Korean Bird′s Eggs
한국산 조란류의 피단제조에 관한 연구
Abstract
The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at
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