摘要
简要介绍了盐水鸭的历史文化和加工工艺,并进一步对原料鸭的品种、加工工艺、杀菌和流通方式作了探讨。
In this paper, the history and culture as well as processing techniques of salted duck were briefly introduced. Meanwhile, the duck species, processing techniques, ways of sterilization and products distribution were further discussed.
出处
《肉类工业》
2010年第8期16-18,共3页
Meat Industry
关键词
盐水鸭
历史文化
加工工艺
salted duck
history and culture
processing technique
