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Position: Home > Articles > Development of the New taste Canned Braised Chicken Research of Soil and Water Conservation 2000,7 (4) 99-100

新型风味扒鸡罐头的研制

作  者:
卢健鸣;萧复兴;许光映;杜亚军;康继民
单  位:
山西省农业科学院
关键词:
软包装;扒鸡;磷酸盐;辐射
摘  要:
在吸收国内名优扒鸡产品技术和风味特点的基础上 ,在上色、保水、卤制、灭菌等几个重要的工艺环节上进行了研究和改进
译  名:
Development of the New taste Canned Braised Chicken
作  者:
LU Jian ming ,XIAO Fu xing,XU Guang ying,DU Ya jun,KANG Ji min ( Shanxi Academy of Agricutural Science,Taiyuan 030031,PRC )
关键词:
foods in soft packages ;braised chicken;phosphate;irradiatioP
摘  要:
Absorbing the technique and taste characteristics of famous quality braised chicken at home and abroad, the essay makes a research and progress in the following important technique sector ranging from coloring, water preservation, pot stewing to asepsis.

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