摘要
从产品配方、工艺等方面对调理鸡肉串进行了研究,以产品口感和出成率为评价指标,研发出了一系列调理鸡肉串产品,并取得了可观的经济效益。
The prepared chicken skewer was studied on the products formula and technology. The products taste and yield rate were taken as evaluation indexes to develop a series of prepared chicken skewer products. And considerable economic benefits were achieved.
出处
《肉类工业》
2015年第11期9-11,共3页
Meat Industry
关键词
调理鸡肉串
口感
出成率
淀粉
食用胶
熟成
prepared chicken skewer
taste
yield rate
starch
edible gum
ripening
