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| 五香童仔鸡的加工 | |
| 引用本文： | 李玉娥,郭志文,吴桂敏.五香童仔鸡的加工[J].山西农业大学学报(自然科学版),2001,21(2):144-145. |
| 作者姓名： | 李玉娥 郭志文 吴桂敏 |
| 作者单位： | 1. 山西农业大学,食品科学系,山西,太谷,030801 2. 吕梁地区畜牧局,山西,离石,032300 3. 朔州农校,山西,朔州,038500 |
| 摘 要： | 试验选用 30日龄小公鸡 ,经宰杀 ,放血 ,清洗 ,腌制等工序 ,采用高压蒸煮工艺 ,通过加入各种辅料 ,生产出了风味独特、色泽美观、肉质富有弹性 ,开启方便 ,易携带的新型食品———五香童仔鸡 |
| 关 键 词： | 童仔鸡 腌制 蒸煮 |
| 文章编号： | 1000-162X(2001)02-0144-02 |
| 修稿时间： | 2000年7月31日 |
The Process of the Crisp Fried Young Chicken |
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| LI Yu\|e et al..The Process of the Crisp Fried Young Chicken[J].Journal of Shanxi Agricultural University,2001,21(2):144-145. | |
| Authors: | LI Yu\|e |
| Abstract: | The young chicken at the age of thirty days were chosen in this erperiment. After being slaughted, bloodlet, washed, salted, etc, the chicken were steamed at high pressure and added with various condiments.Then a new food-the crisp fried young chicken can be made. This new product has a special flavour, and it is flexible, easy to open and easy to carry. |
| Keywords: | The crisp Fried Young chicken |
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