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| Study on Processing Technology of Convenient Mountain Dark-bone Pressed Salted Chickens |
| Xia Yangyi |
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Abstract Sichuan Mountain Dark-bone Chickens were used as raw material to study the processing technology of Convenient Mountain Dark-bone Pressed Salted Chickens.the product’s color,flavor and microstructure shape affected by salt,compound spices,salting time were discussed by using orthogonal test to settle the best salting preparation.The product’s quality affected by baking time and temperature were discussed in order to make the best baking processing parameters.
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2004, Vol. 18 
