介绍了醋蛋液生产的渊源、生产工艺和操作要点。
The origin, processing and operation point of making vinegar egg-juice was introduced in this paper.
采用传统泡制工艺泡制醋蛋液，用胃蛋白酶-胰酶复合酶体系水解醋蛋液。
Vinegar-egg juice was made by traditional measures, hydrolyzed by pepsin-pancreatin system.
醋蛋和花生都含有特殊的营养成分，用醋蛋液浸泡的花生具有多种保健功能。
Both peanut and vinegar egg have the special nutrients. The peanut soaked with the vinegar egg liquid has health protection functions.
本实验对醋蛋的浸泡工艺、ACE抑制活性和ACE抑制肽的分离进行了初步研究。
The process technology, ACE inhibitory activity and purification of ACE inhibitory peptide of vinegar-egg were studied.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
醋酱汁蛋配上含羞草与黑橄榄。
Leeks vinaigrette with eggs mimosa, capers and black olives.
“鸭仔蛋'”其实是水煮鸭胚胎，通常会加入盐、醋、辣椒和洋葱作调味。
Balut is a boiled duck embryo seasoned with salt or vinegar, chilies and Onions.
“鸭仔蛋'”其实是水煮鸭胚胎，通常会加入盐、醋、辣椒和洋葱作调味。
Balut is a boiled duck embryo seasoned with salt or vinegar, chilies and Onions.
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