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| Study on Processing Technology of Goose Series Flavor Cooked Food |
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Abstract The processing of goose series flavor cooked food was studied in this paper.After determining the key step of pickle time,cooking craft,baking temperature and the time of sterilization.The results tell us:on-4℃,pickling 18 to 24 hours, thenc ooking,seasonning,sterilizinga ndp ackage, the product can be got.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2007, Vol. 21 
