摘要
介绍了营养鸡肉堡的生产方法,通过混合、成型、裹浆、裹粉、油炸、速冻等工艺,生产重量为50g±5g/块的鸡肉堡。
A process for nutrition chicken burger, including commixture, molding, wrapping thick fluid, wrapping power, french- frying and quick - freezing, was introduced in this paper. According to the processing technique, the chicken block with weight of 50 ± 5g per piece was be produced.
出处
《肉类工业》
2007年第9期10-11,共2页
Meat Industry
关键词
营养
鸡肉堡
加工工艺
nutrition
chicken burger
processing techniques
