摘要
通过实验分析对出品率的研究,得出蜜汁鸡翅的最佳滚揉液配方和最佳工艺条件,并出品评表品评适合大众口味的风味.选择最佳方式制作出有市场的真空包装蜜汁鸡翅.
The aim of this research is to seek the best formula of rolling the chicken wing and the best craft condition, to analyze through the experiment to the product rate, looked how condition suits the industrial production and combines the appraisal table to look how flavor suits populace＇ s taste. Chooses the best way to manufacture has the market the packing vacuum syrup chicken wing.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2009年第1期66-69,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
鸡翅
蜜汁
出品率
风味
chicken wing
syrup
product rate
flavor
