咸鸭蛋是我国广受欢迎的传统蛋制品，但生产周期长、蛋白咸度过大是目前咸蛋产品的主要问题。采用原子吸收、色差仪、质构仪、扫描电镜（SEM）和感官评定，探究了0.01%醋酸、0.35%乙醇二次预浸泡结合脱盐浸渍，对盐水浸渍法生产咸鸭蛋的水分含量、含盐量、出油率、成熟度、感官品质和蛋壳膜微观结构等的影响和原理。预浸泡组在37 ℃盐渍12天后成熟，鸭蛋蛋黄的红度值达到16.10，亮度值下降到67.54，出油透心率达95%；而对照组在21天后成熟。预浸泡组在脱盐浸渍第6天，蛋白含盐量1.02%，比对照组减少18%；出油率达峰值50.82%，硬度2 604.33 g，其外观、气味、色泽、口感等感官指标与对照组评分相当，但咸度明显降低；扫描电镜观察蛋壳膜微观结构发现，预浸泡导致的蛋壳膜外层膜结构，扩大内膜纤维间空隙，促进小分子盐类的双向渗透，实现快速成熟和脱盐 。
Salted duck egg, as a traditional egg product, are very popular in China. However, its high contents of NaCl brings health hazard. In this work, the influence of successive presoaking with 0.01% acetic acid and 0.35% ethanol and desalination soaking on the water content, salt content, oil yield, maturity, sensory quality and eggshell membrane microstructure of salted duck eggs were explored using atomic absorption spectrometry, chromatic meter, texture analyzer, scanning electron microscope (SEM) and sensory evaluation. For pre-soaking samples, the redness and brightness of the yolk changed to 16.10 and 67.54 after 12-day salinization at 37 ℃, respectively, and the yolk index has reached 95%, suggesting that pre-soaking samples get salted after 12 days, while the control group needed 21 days to get ripe. The salt content of egg protein in the pre-soaking group was assayed to be 1.02% on the 6th day of desalting, which was 18% less than that in the control group, while the oil yield and the hardness of the pre-soaking group reached 50.82% and 2 604. 33 g. The appearance, smell, color, taste and other sensory indicators of the pre-soaking samples were similar to those of the control group, while the control group tasted much more salt. The microstructure observation of eggshell membrane showed that pre-soaking enlarged the space between inner membrane fibers, which improved the two-way permission of water and sodium chloride molecules, resulting in rapid salinization and desalting of pre-soaking samples.