即食风味麻鸡现代加工工艺的研究  

Study on Technology of Immediately Eating Flavor Chicken

作　　者：万娅琼[1] 江舰[1] 尤逢惠[1] 储耀宇[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《农产品加工（下）》2009年第7期27-29,共3页Farm Products Processing

基　　金：安徽省合肥市科技攻关计划项目2007(1026)

摘　　要：以合肥麻鸡为主要原料,研究即食风味麻鸡的现代加工工艺。探讨了该鸡肉产品的加工过程及关键工艺的影响因素,确定了最佳加工工艺参数。Chicken was the main raw materials to produce immediately eating flavor chicken. The process and the impact faetor of key craft were introduced in detail about the chicken product. The technological parameters of this chicken product were determined.

关 键 词：麻鸡 加工 工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]