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| Improvement of Stuffing Process for Changshu Beggar's Chicken |
| SHI Wan-zhen |
| School of Biotechnology and Food Engineering, Changshu Institute of Technology, Suzhou 215500, China |
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Abstract “Changshu baked chicken” is a unique flavor, a ring for domestic traditional food, but as the raw material of degradation, the baked chicken flavor significant degradation. Based on the traditional baked chicken stuffed with improved product testing showed that: the chicken was pierced hole processing, then fill the pork as main material, and adding 6% starch Babao stuffing alternatives to traditional stuffing Babao can effectively compensate for the Changshu traditional baked chicken in the texture, flavor and flavor inadequacy.
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2012, Vol. 26 
