烤肉仔鸡加工工艺

doi:10.7506/rlyj1001-8123-200805010

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Abstract The technique procedure,prescription and key operating points of the fried chicken were introduced in this paper.The quality of cooking chicken was guaranteed by the standard process.

Key words： Chicken processing Pickling Roasting

PACS:

TS251.5

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200805010 OR https://www.rlyj.net.cn/EN/Y2008/V22/I5/42

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