摘要
介绍了营养鸡排的生产方法,即通过混合、成型、速冻等工艺,生产重量为44g±1g/块的鸡排。
A new method of producing nutrient chicken cutlet including processing of mixing, molding, deepfreezing was introduced. The weight of chicken cutlet produced by this method is 44g±1g/Piece.
出处
《肉类工业》
2007年第12期11-12,共2页
Meat Industry
关键词
营养
鸡排
加工工艺
nutrition
chicken cutlet
processing technique
