Influences of preserved preparations on salted eggs under pulsed pressure

In this study, pulsed pressure for pickling eggs was adopted to enrich varieties of salted eggs, to improve the flavor of salted eggs and to enhance the pickling rate. Liquor, spices and citric acid were selected as influencing factors. And the optimal technology of spices on the salted eggs under pulsed pressure was confirmed by single factor experiment and the orthogonal test, which was investigated by the variation of the weight-increasing ratio(WIR), salt content of egg white(EWSC) as well as egg yolk(EYSC) during the pickling process. The results showed that liquor and citric acid could promote the infiltration of salt, but spices hinder it. The successive order of factors affecting comprehensive score was spices, liquor and citric acid. Significant difference was found respectively in spices for comprehensive score and citric acid for EWSC. The optimum conditions of pickling flavor salted eggs under high-pressure 140?kPa, the ratio between high-pressure holding time and atmospheric-pressure holding time(HATR) 2.5?min/5 min and salt saturated solution 96 h were obtained as follows: liquor 2%, spices for the Formula 1(aniseed 0.25%, pepper 0.125%, fennel0.05%, cloves 0.05%), citric acid 0.05%.