摘要
将风味特色粤菜文昌鸡加工成真空包装食品,经低温控制、辐照灭菌处理后,室温保藏,保质期可以达到五个月,而原有特色风味不受影响,从而为文昌鸡产品进入超市货架创造了条件。
Wenchang Chicken, a kind of Cantonese dish with special local flavor, can be processed and packed in vacuum state. After the treatment by cold storage and bacterium-killing irradiation the period of its quality guarantee can reach at least five months without any loss of its original distinctive flavor if it is preserved under the circumstances of indoor temperature. This creates a prerequisite to Wenchang Chicken's entry to super markets' goods shelves.
出处
《扬州大学烹饪学报》
2003年第3期23-26,共4页
Cuisine Journal of Yangzhou University
关键词
文昌鸡
低温控制
辐照灭菌
海南粤菜
真空包装食品
Wenchang chicken
Vacuum package
microorganism
bacterium-killing irradiation
period of quality guarantee
cooking hygiene
