摘要
介绍了按照巴蜀传统川味泡菜的加工方法生产泡椒凤爪,并详细介绍了其工艺流程,生产出色泽洁白,口感醇香的泡椒凤爪。
The chicken toe with fermented pepper was produced according to the craft of Ba - shu traditional Si - chuan flavorful pickle, and its particular craft, which could prepare the products with white color and good mouthfeeling, was introduced in this paper.
出处
《肉类工业》
2008年第1期21-22,共2页
Meat Industry
关键词
巴蜀
泡椒凤爪
加工
Ba- shu
chicken toe with pickle pepper
process
