Abstract：On the basis of the traditional technology, KOH was adopted in place of NaOH,and KC1 was used to partially take place of NaC1,to process low Na Health Century Egg.The content of Na in the end product dropped from 465.8mg/100g to 287.6mg/100g,the dropping rate being 38.27%,In the present R&D project,the critical technological points for the low Na Century Egg was preliminarily determined.In addintion,the content of Na+,K+,Cu2+Zn2+and change in concentration of the basic salt were examined.
马美湖；唐启友. 低钠保健皮蛋加工技术研究[J]. 肉类研究, 1999, 13(2): 23-27.
Ma Meihu. A Study on the Processing Technology for Low Na Health Century Egg. Meat Research, 1999, 13(2): 23-27.
1999, Vol. 13 
