Development of preserved goose egg ham

The paper introduced the nutritional value and edible function of goose egg. Using goose egg and pork as raw materials, the processing technologies of preserved goose egg ham were studied. By orthogonal experiment, optimizing condition of preserved goose egg ham was gotten. That is , goose egg white 10 kg, cured meat 6 kg, water 1.5 kg, NaOH dosage 40 g and salt 110 g.