This experiment takes Spice Fresh Grade Breast as raw material,in order to study the date of minimum durability by non-vacuum packing with normal temperature store.
研究以五香鸡胸肉为原料进行非真空包装常温贮藏的保质期试验。
Absorbing the technique and taste characteristics of famous quality braised chicken at home and abroad, the essay makes a research and progress in the following important technique sector ranging from coloring, water preservation, pot stewing to asepsis.
在吸收国内名优扒鸡产品技术和风味特点的基础上 ,在上色、保水、卤制、灭菌等几个重要的工艺环节上进行了研究和改
