摘要
以新鲜鸡腿为原料,探讨了啤酒鸡腿的加工工艺。结果表明,采用纯生啤酒腌制比杀菌啤酒更能使产品具有良好的风味,啤酒的添加量为60%;生姜汁的最佳添加量为4%￣6%;最好的熟制方法是清蒸。
Using fresh drumsticks as material, the processing technology of beer-drumsticks was studied. The results showed that added draft beer in brine is better than sterilized beer, the optimum volume was 60%. The optimum amount of ginger juice is 4%-6% and the best cooked method is steaming.
出处
《农产品加工（下）》
2008年第4期74-75,81,共3页
Farm Products Processing
关键词
啤酒鸡腿
工艺
配料
beer-drumstick
processing technology
proparation
