| 腊味雏鸡软罐头生产工艺的研制 |
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| 引用本文： | 庄艳玲,王淑兰,梁绍隆. 腊味雏鸡软罐头生产工艺的研制[J]. 食品科学, 2002, 23(9): 85-96 |
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| 作者姓名： | 庄艳玲 王淑兰 梁绍隆 |
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| 作者单位： | 北京市营养源研究所科威华食品工程技术有限公司,100054 |
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| 摘 要： | 本产品是以刚出壳的雄性雏鸡为原料，经宰杀、腌制、烘干发酵、烘烤等加工工艺制成的辣味雏鸡罐头。该产品具有低热量、营养丰富、风味独特等特点。
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| 关 键 词： | 腊味雏鸡软罐头 生产工艺 产品质量标准 |
Study and Production on Fementing Chicken Soft Can |
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| Zhuang Yanling et al.. Study and Production on Fementing Chicken Soft Can[J]. Food Science, 2002, 23(9): 85-96 |
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| Authors: | Zhuang Yanling et al. |
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| Affiliation: | Zhuang Yanling et al. |
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| Abstract: | The Chicken which was just born was used as raw material in the experiment to produce chicken sofe can.It was handled by these techniques ,Such as butchering,pickling drying formenting and tosting.The product showed low calorie,plentiful nutrient contents and favorable taste. |
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| Keywords: | Chicken Technique Soft can |
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