Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20-25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable.
Keywords: Raman spectroscopy; food processes; salted duck eggs; salting.