摘要
本文主要讨论了软包装卤制鸡腿的加工工艺。并着重介绍了着色工艺和脱水保质杀菌方法。
The processing technology for stewed drumstick in soft pack is discussed.The technology of coloring and the method of dehydration,sterilization,quality assurance are both introduced.
出处
《肉类研究》
2002年第1期26-26,47,共2页
Meat Research
