| 扒鸡加工工艺的研究 |
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| 引用本文： | 吴汉东. 扒鸡加工工艺的研究[J]. 肉类工业, 2006, 0(11): 23-24 |
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| 作者姓名： | 吴汉东 |
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| 作者单位： | 锦州医学院畜牧兽医学院,121001 |
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| 摘 要： | 详细介绍了扒鸡加工过程中糖色的配制比例及影响扒鸡上色的其他因素,提出了规范的扒鸡加工工艺。
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| 关 键 词： | 扒鸡 加工 工艺 |
| 收稿时间： | 2006-10-18 |
| 修稿时间： | 2006-10-18 |
Research on the processing techniques of braised chicken |
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| WU Han-dong. Research on the processing techniques of braised chicken[J]. Meat Industry, 2006, 0(11): 23-24 |
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| Authors: | WU Han-dong |
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| Affiliation: | WU Han-dong |
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| Abstract: | The process and ingredients to prepare the caramel colorant and the other factors,which effected the color of braised chicken,were introduced in detail in this paper.And A reasonable and standard processing method was put forward. |
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| Keywords: | braised chicken process technics |
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