摘要
主要研究了枣香鸡的加工工艺,以红枣、三黄鸡为主要原料,配以其他辅料,研究枣香鸡的加工工艺条件和关键控制点三个(原料、晻制、高压灭菌),确保产品质量安全。
The processing technology of jujube flavor chicken was studied in this paper. Red jujube and sanhuang chicken were taken as main raw materials, and the processing technology and CCPs （materi-al, curing, high pressure sterilization） were investigated to ensure the quality and safety of products.
出处
《肉类工业》
2013年第1期12-14,共3页
Meat Industry
关键词
枣香鸡
三黄鸡
加工工艺
jujube flavor chicken
sanhuang chicken
processing technology
