松花鸡腿的制作工艺

Processing techniques of chicken drumstick meat product with preserved egg

松花鸡腿是以松花蛋和鸡肉为主要原料,借鉴灌制品的加工工艺和配方对传统制作方法进行改进,经过绞制、斩拌、煮制、烟熏、包装、杀菌等工艺制成的新产品。加工后的制品切片平整不散,色香味俱全,并且具有较高的营养价值。此方法解决了传统松花鸡腿制品在切片时一切就散的问题,为应用现代化技术制作松花鸡腿提供了新的方法依据。

The chicken drumstick meat product with preserved egg was made, through processing of cutting, chopping, boiling, smoking, packaging and sterilizing, using preserved egg and the chicken as raw material. All of the processing techniques of this new type product have been improved based on the craft and formula of traditional filled meat product. The new product was rich in nutrition and possessed good taste and splendid texture. The problem existed in the traditional product that it apt to scattering while it was sliced was resolved by the new techniques, which also provide a basis for utilization of modern techniques in processing of the chicken drumstick meat product with preserved egg.