| abstract |
The invention discloses a method for preparing a modified reconstituted egg white liquid, which belongs to the technical field of food processing. In the invention, salted duck egg white, egg white and water are recombined and reconstituted, modified by ultrasonic wave-assisted hydrophilic colloid, sterilized and packaged. The modified recombinant egg white liquid with high nutritional value and excellent gel performance is prepared, and the efficient and value-added utilization of salted egg white is realized without desalting treatment, which greatly saves production costs and broadens the application range in food processing. |