Charcoal wet production technology and control;
炭黑湿法造粒工艺及其控制
An advanced and practicable way for the large production of spiced Ma-chicken soft can were provided,after the problems about color-forming,flavouring and tenacity of the product were solved very well following the process composed of pickle salting,parching,frying and cooking.
该工艺主要由湿法腌制、烘烤、油炸及卤煮等工序组成,较好地解决了产品的上色、入味及韧性等问题,为五香麻鸡软罐头的工厂化生产提供了一个先进可行的模式。
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