摘要
重点探讨了盐焗鸭腿的加工工艺,通过腌制、浸泡中加入盐焗风味料,再经过卤、烘制,从而使鸭腿的色香味俱佳,对于产品色泽的问题,也有效得到解决,从而提高了该产品的整体感官效应。
The processing technique of salt baked duck leg was mainly discussed in this paper. Col- or, flavor and taste of duck leg were the best by adding condiment when pickling and soaking before bittern and roast
出处
《肉类工业》
2012年第11期24-25,29,共3页
Meat Industry
关键词
盐焗风味
鸭腿
加工工艺
salt baked flavor
duck leg
processing technique
