摘要
本文介绍了烧鸡加工过程采用了高压渗透或低压渗透,更能使风味物质渗透到鸡体内,使鸡体里外风味物质均匀一致,这就解决了鸡体内风味不足的问题。
This paper introduced processing technology of fried chickens adopted high-pressure penetration or low--pressure penetration,more flavor matters penetrated into the chicken body and flavor matters were balanced in and out of the body,The problem of less flavor matters in the chicken body was worked out.
出处
《肉类研究》
2007年第8期42-43,共2页
Meat Research
关键词
烧鸡
高压渗透
低压渗透
加工工艺
fried chicken
high-pressure penetration
low- pressure penetration
processing technology
