一种新型烧鸡加工工艺

Novel processing technique of fried chicken

介绍了烧鸡加工过程中采用高压渗透或低压渗透技术,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,解决了鸡体内风味不足的问题。

A high-pressure penetration technology or a low-pressure penetration technology, which made the flavor materials penetrate into chicken meat more easily, was applied in the fried chickens processing, and could uniform flavor matters in chicken meat to save the problem lacking of flavor inside chicken meat.