Abstract—Salted duck egg is one of the most traditional and popular preserved egg products in Asian countries. In this article, the processing technology of salted eggs with low NaCl content was studied, the study include the effects of chlorine dioxide pretreatment on the microbial of eggshell, and a two-stage immersion process on salt content in egg white and quality of salted eggs. The optimized process included the following steps: eggs were washed with water, disinfected with 30.0–50.0 mg/L stabilized chlorine dioxide for 3–5 min, salted in 16.0%–20.0% salinity first brine solution for 10 days, then the eggs were transferred to the second brine solution containing 4.0%–6.0% salt, 0.05%–0.10% anise and Chinese prickly for 20–25 days. Our optimized procedure could produce salted duck eggs of high quality with low salt content in the egg white as well as high oil content in the egg yolk. 
 

Index Terms—chlorine dioxide pretreatment, two-stage brining, salted eggs, low NaCl content

Cite: Ligen. Zou, Yun Zhao, Jing Qiu, Liping Weng, Junbo Liu, and Huiyan Jiang, "Optimization of Process Parameters in Two-Stage Brining of Salted Eggs with Low NaCl Content," International Journal of Food Engineering, Vol. 4, No. 3, pp. 200-205, September 2018. doi: 10.18178/ijfe.4.3.200-205