Abstract：
Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production.
摘要：
腌制鸡蛋具有悠久的加工历史，风味独特，营养丰富，但由于传统加工方法的局限性，酸洗周期长。在质量方面,咸蛋清的缺点是钠含量高，咸蛋黄外层有硬核和黑圈等问题。同样，蛋壳上的黑点（点）和鸡蛋内容物中的重金属含量很高，这对皮蛋的质量提出了挑战。这些缺陷阻碍了传统腌制鸡蛋的可持续发展，近年来进行了广泛的研究。在阐述咸蛋和皮蛋品质形成机理的基础上,本文综述了超声波等快速酸洗技术的加工原理和应用,磁电辅助技术，水循环技术,真空减压技术,和脉冲压力技术，以及质量优化方法，如控制咸蛋清的钠含量，提高咸蛋黄的质量,提高无铅皮蛋的质量，开发不含重金属的皮蛋.最后,对传统腌制鸡蛋未来的发展趋势进行了总结和展望,以期为实际生产提供理论指导。
