摘要
为提高产品的感官品质,采用原辅料分别杀菌、生产场所消毒灭菌的方法生产无后杀菌泡椒风味凤爪,结果表明加工工艺合理,并适合工厂化生产。
In order to improve the sensory quality of chicken feet with pickled peppers, material and environment were sterilized before packed. The results showed that this processing technology was reasona- ble and could satisfy the industrial process.
出处
《肉类工业》
2012年第10期16-18,共3页
Meat Industry
关键词
泡椒凤爪
杀菌
感官品质
chicken feet with pickled peppers
sterilization
sensory quality
