扒鸡加工工艺的研究

Research on the processing techniques of braised chicken

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。

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 for ward.