摘要
介绍了烧鸡加工的工艺流程、配方、操作要点,以及关键质量指标;并通过规范化的工艺控制,保证了烧鸡产品的质量。
The technique procedure, prescription, key operating points and critical quality index of the fried chicken were introduced in this paper. The quality of cooking chicken was guaranteed by the standard precis.
出处
《肉类工业》
2007年第4期16-18,共3页
Meat Industry
关键词
烧鸡
加工
工艺
fried chicken
processing
technology
