摘要
简要探讨了韩风劲辣风味烤鸡胸的加工工艺,通过在注射腌制中添加了调理制品改良剂,同时在二次腌制时添加了韩风劲辣风味腌料,从而使烤鸡胸产品的色香味俱佳,烤鸡胸产品口感发柴发涩的问题也有效得到解决,并提高了该产品的出品率。
Processing technology of roast chicken breast of Korea style with strong spicy flavor was discussed briefly in this paper. The product with good color, aroma and taste was developed by adding quality amendment during injection pickling, and adding Korea style with strong spicy flavor marinade in the second pickling. Consequently, the problems of roast chicken breast products with wood and astringent tastes were solved effectively, and the production rate of the product was improved.
出处
《肉类工业》
2011年第12期4-6,共3页
Meat Industry
关键词
韩风劲辣
烤鸡胸
加工工艺
Korea style with strong spicy
roast chicken breast
processing technology
