摘要
本文介绍以禽类为原料加工生产传统型袖珍产品的新工艺，采用肉鸽加工烧鸡，用分割后的鹅腿加工中国传统型火腿，用鹌鹑蛋生产皮蛋等。该工艺在继承传统工艺的基础上，结合各原料的特点对传统工艺加以改进，并保持传统产品的特色和风味，对增加禽类产品的品种及促进禽类产品的销售，提高经济效益具有重要意义。
This essay introduces a new technique of processing and producing traditional pocket products with fowls,such as processing roast chicken with pigeon,Chinese traditional hamwith goose legs and producing preserved eggs with quail eggs.It inherits and improves the traditional techniques according to the characteristics of different materials,and keeps the features and tastes of the traditional products.It is of great importance to increase the varieties and sales of fowl products and increase econonic effects.
出处
《肉类研究》
1996年第2期25-27,29,共4页
Meat Research
