2023年第45卷第2期ChinaPoultryVol.45，No.2.2023®文献综述文献综述摘要：皮蛋是具有中华民族饮食文化典型特征的传统食品，随着皮蛋加工量的不断扩大，皮蛋腌制液也越来越多。皮蛋腌制液的循环利用能减少对环境的污染，更能降低皮蛋的生产成本，提升经济效益，还能促进行业的转型升级。文章在详细介绍皮蛋腌制液循环利用、循环腌制过程中腌制液成分变化基础上，综述了皮蛋腌制液循环利用工艺与设备研究进展，并对皮蛋腌制液循环利用的发展方向提出了建议。关键词：皮蛋；腌制液；循环利用；工艺中图分类号：TS253.9文献标识码：A文章编号：1004-6364（2023）02-89-06ResearchProgressonRecyclingProcessandEquipmentofPreservedEggPicklingSolutionCHENXiaoxiong1,2,MAMeihu1*,MALulu3,HUGan1,WUYan1,LIShugang3（1.NationalResearchandDevelopmentCenterforEggProcessing,CollegeofFoodScienceandTechnology,HuazhongAgriculturalUniversity,Wuhan,Hubei430070；2.AgriculturalProductQualityandSafetyServiceCenter,YilingDistrict,YichangCity,Yichang,Hubei443100；3.CollegeofFoodandBiologicalEngineering,HefeiUniversityofTechnology,Hefei,Anhui230009）Abstract:PreservedeggisatraditionalfoodwithtypicalcharacteristicsofChinesefoodculture.Astheamountofpro⁃cessedpreservedeggsincreases,moreandmorepicklingsolutionareproduced.Therecyclingofpreservedeggspicklingsolutioncansignificantlyreduceenvironmentalpollution,reducetheproductioncostofpreservedeggs,improveeconomicbenefits,andpromotethetransformationandupgradingoftheindustry.Basedonthedetailedintroductionoftherecyclingofpreservedeggspicklingsolutionandthechangesonthecompositionofthepicklingsolutionintheprocessofrecyclingpickling,thearticlere⁃viewstherecyclingprocessandequipmentofpreservedeggspicklingliquidandmakessuggestionsonthedevelopmentdirectionoftherecyclingofpreservedeggspicklingsolution.Keywords:preservedeggs;picklingsolution;recycling;craft收稿日期：2022-05-06；修回日期：2022-08-26基金项目：现代农业产业技术体系建设专项资金（CARS-40-K24）作者简介：陈孝雄(1998-)，男，硕士研究生，研究方向为蛋品加工与技术，E-mail：1003914341@qq.com*通讯作者：马美湖(1957-)，男，博士，教授，主要从事为蛋品加工...
