软包装卤制鸡腿的加工工艺

doi:10.7506/rlyj1001-8123-200201010

Download: PDF (133 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract 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.

Key words： drumstick microwave sterilization dehydration coloring

PACS:

TS251

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors

Cite this article:

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201010 OR https://www.rlyj.net.cn/EN/Y2002/V16/I1/26

[1]	JIN Linshi, LIU Lina, JIANG Wenxiang, LI Min, DU Pengfei, CAO Jianfang, HU Peng, LIU Yaobo, WANG Weiting, ZHOU Meng. Quality Changes and Succession Pattern of Dominant Spoilage Bacteria in Braised Chicken Legs during Chilled Storage[J]. Meat Research, 2026, 40(7): 10-17.