摘要
本文介绍了利用瘦肉型“樱桃谷鸭”为原料,通过加入各种香辛料和调料,经过科学配制,而生产出美味可口的产品,并详细地说明了酱鸭的配方、加工工艺和操作要点。
A technology was developed to produce savory sauce ducks, using ＂cherry ducks＂ as the materials, by adding complex spices and flavoring. The prescription, processing techniques and the key operation points were introduced in detail.
出处
《肉类研究》
2006年第8期20-22,共3页
Meat Research
关键词
酱鸭
腌制
油炸
sauce duck curing oil- fry
