CN111938092A - Processing method of fresh and tender salt roasted chicken capable of being preserved for long time - Google Patents
Processing method of fresh and tender salt roasted chicken capable of being preserved for long time Download PDFInfo
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- CN111938092A CN111938092A CN202010828845.5A CN202010828845A CN111938092A CN 111938092 A CN111938092 A CN 111938092A CN 202010828845 A CN202010828845 A CN 202010828845A CN 111938092 A CN111938092 A CN 111938092A
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- 239000012267 brine Substances 0.000 claims abstract description 42
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- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 17
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
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- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 5
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a processing method of fresh and tender salt roasted chicken capable of being preserved for a long time, which comprises the following steps: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken; taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers; hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 25-40min, taking out the broiler chickens from the brine after marinating, drying the surface marinating liquid in a gradient drying mode, then brushing the broiler chickens by using special moisture-preserving finishing gel, and drying the broiler chickens by using cold air again; c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag; and (5) refrigerating the packaged salt roasted chicken at a low temperature. The broiler chicken refreshing and drying method adopts a gradient blow-drying mode and adopts the special moisturizing and finishing gel to whitewash the broiler chicken, so that the freshness and tenderness of the broiler chicken can be effectively improved, and the shelf life of the broiler chicken can be prolonged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of fresh and tender salt roasted chicken capable of being stored for a long time.
Background
The chicken has high nutritive value and delicious taste, is a meat product which is always popular with consumers, and the processing of fresh chicken into various products is an important way for improving the added value of the chicken product, widening consumption channels and meeting the consumption requirements of people on the chicken product. At present, main product forms of chicken processing comprise roasted chicken, preserved chicken, leisure packaged chicken segmentation products and local characteristic chicken products such as salt roasted chicken, salt boiled chicken and the like, wherein the main difference between the salt roasted chicken and the salt boiled chicken is that the salt content of the salt roasted chicken finished product is high, and the common salt content reaches 3-5%; the salt content of the salt-water chicken is low, and the common salt content is only 1-22%.
The salt roasted chicken is a traditional famous dish in the east river of Guangdong, has smooth skin and meat and strong ancient flavor, and has a large fixed consumer group at home and abroad for a long time. The traditional salt roasted chicken processing method is to fry salt and then embed the broiler chicken added with spices and slowly roast the broiler chicken, and the traditional processing method has the following defects: the salt consumption is large, the maturity of the finished product is inconsistent, and the large-scale production cannot be realized; meanwhile, key technologies such as material selection, duration and seasoning in the traditional processing process are difficult to standardize, the randomness is very large mainly by manual operation, clear technical indexes, standards and reliable quality detection means are not available in production, the product quality is controlled only by experience and feeling, and even a special-grade chef cannot ensure that the color, the fragrance and the taste of a finished product processed twice are absolutely consistent; moreover, a quality safety control blind spot exists in a large range in the manual making process, so that the food safety is difficult to ensure, and the development and the growth of the traditional salt roasted chicken industry are seriously influenced.
In order to prolong the shelf life of salt roasted chicken and ensure the fresh and tender mouthfeel of chicken, the invention provides a processing method of fresh and tender salt roasted chicken capable of being preserved for a long time.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a processing method of fresh and tender salt roasted chicken capable of being stored for a long time.
The technical scheme of the invention is as follows:
a processing method of fresh and tender salt roasted chicken capable of being preserved for a long time comprises the following steps:
and (A) brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken;
b, broiler chicken preparation: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers;
c, marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 25-40min, taking out the broiler chickens from the brine after marinating, drying the surface marinating liquid in a gradient drying mode, then brushing the broiler chickens by using special moisture-preserving finishing gel, and drying the broiler chickens by using cold air again;
d, cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag;
e, storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature.
Preferably, the spices in the step A comprise bay leaves, cinnamon, star anise, tsaoko amomum fruits, clove nuts, liquorice and fennel; and the adding amount of each spice accounts for the weight proportion of water: 0.5-0.8% of bay leaf, 0.3-0.5% of cassia bark, 0.3-0.5% of star anise, 0.3-0.5% of tsaoko amomum fruit, 0.3-0.5% of clove mother, 0.8-1.2% of licorice and 0.3-0.5% of fennel.
Preferably, in the step A, the salt is added in an amount of 2.5-5.5 wt%.
Preferably, in the step C, the brine temperature is 80-85 ℃.
Preferably, in the step C, the gradient drying method includes the following steps: blowing with hot air with water content of 30-35% and temperature of 35-40 deg.C for 5-8min, adjusting water content to 15-20%, blowing with cool air at 18-25 deg.C for 3-5min, and blowing with dry cold air at 5-12 deg.C for 10-15 min.
Preferably, in the step C, the moisturizing finishing gel is composed of the following components in percentage by weight: 3-8% of ultrahigh-gel-degree protein powder, 1-3% of honey, 1-4% of plant-extracted guar gum, 0.02-0.05% of ATP and water.
More preferably, the gel strength of the protein powder with ultrahigh gel degree is 1000--2。
The invention has the advantages that: the processing method of the fresh and tender salt roasted chicken capable of being preserved for a long time comprises the following steps: brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken; preparing broiler chickens: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers; marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 25-40min, taking out the broiler chickens from the brine after marinating, drying the surface marinating liquid in a gradient drying mode, then brushing the broiler chickens by using special moisture-preserving finishing gel, and drying the broiler chickens by using cold air again; cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag; and (3) storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature. In order to ensure the fresh and tender effect of salt roasted chicken, the invention adopts a gradient blow-drying mode and a special moisturizing finishing gel to brush the broiler chicken, and particularly adopts the combination of ultra-high gel protein powder and ATP (adenosine triphosphate), so that the freshness and tenderness of the chicken can be effectively improved and the quality guarantee period is prolonged.
Detailed Description
Example 1
A processing method of fresh and tender salt roasted chicken capable of being preserved for a long time comprises the following steps:
and (A) brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken;
b, broiler chicken preparation: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers;
c, marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 30min, taking out the broiler chickens from the brine after marinating, drying the surface brine in a gradient drying mode, brushing the broiler chickens by using special moisturizing finishing gel, and drying the broiler chickens by using cold air again;
d, cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag;
e, storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature.
The spices in the step A comprise bay leaves, cinnamon, star anise, tsaoko amomum fruits, clove mother, liquorice and fennel; and the adding amount of each spice accounts for the weight proportion of water: 0.7% of bay leaves, 0.35% of cassia bark, 0.4% of star anise, 0.35% of tsaoko amomum fruits, 0.4% of clove nuts, 0.9% of liquorice and 0.4% of fennel.
In the step A, the adding amount of the common salt is 4.5 wt%.
In the step C, the brine temperature is 82 ℃.
In the step C, the gradient blow-drying method includes the following steps: blowing with hot air with water content of 32% and temperature of 38 deg.C for 6min, adjusting water content to 18%, blowing with cold air at 22 deg.C for 4min, and blowing with dry cold air at 8 deg.C for 12 min.
In the step C, the moisturizing finishing gel consists of the following components in percentage by weight: 5% of ultrahigh-gel-degree protein powder, 1.5% of honey, 2.5% of plant-extracted guar gum, 0.03% of ATP and water.
The gel strength of the protein powder with ultrahigh gel degree is 1080g cm-2。
Example 2
A processing method of fresh and tender salt roasted chicken capable of being preserved for a long time comprises the following steps:
and (A) brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken;
b, broiler chicken preparation: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers;
c, marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 40min, taking out the broiler chickens from the brine after marinating, drying the surface brine in a gradient drying mode, brushing the broiler chickens by using special moisturizing finishing gel, and drying the broiler chickens by using cold air again;
d, cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag;
e, storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature.
The spices in the step A comprise bay leaves, cinnamon, star anise, tsaoko amomum fruits, clove mother, liquorice and fennel; and the adding amount of each spice accounts for the weight proportion of water: 0.5% of bay leaves, 0.3% of cassia bark, 0.5% of star anise, 0.3% of tsaoko amomum fruits, 0.5% of clove nuts, 0.8% of liquorice and 0.5% of fennel.
In the step A, the adding amount of the common salt is 2.5 wt%.
In the step C, the temperature of the brine is 85 ℃.
In the step C, the gradient blow-drying method includes the following steps: blowing with hot air with water content of 30% and temperature of 40 deg.C for 5min, adjusting water content to 20%, blowing with cool air at 18 deg.C for 5min, and blowing with dry cold air at 5 deg.C for 15 min.
In the step C, the moisturizing finishing gel consists of the following components in percentage by weight: the gel comprises 3% of ultrahigh-gel-degree protein powder, 3% of honey, 1% of plant-extracted guar gum, 0.05% of ATP and water.
The gel strength of the protein powder with ultrahigh gel degree is 1000g cm-2。
Example 3
A processing method of fresh and tender salt roasted chicken capable of being preserved for a long time comprises the following steps:
and (A) brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken;
b, broiler chicken preparation: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers;
c, marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 25min, taking out the broiler chickens from the brine after marinating, drying the surface brine in a gradient drying mode, brushing the broiler chickens by using special moisturizing finishing gel, and drying the broiler chickens by using cold air again;
d, cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag;
e, storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature.
The spices in the step A comprise bay leaves, cinnamon, star anise, tsaoko amomum fruits, clove mother, liquorice and fennel; and the adding amount of each spice accounts for the weight proportion of water: 0.8% of bay leaves, 0.5% of cassia bark, 0.3% of star anise, 0.5% of tsaoko amomum fruits, 0.3% of clove nuts, 1.2% of liquorice and 0.3% of fennel.
In the step A, the salt is added in an amount of 5.5 wt%.
In the step C, the temperature of the brine is 80 ℃.
In the step C, the gradient blow-drying method includes the following steps: blowing with 35% hot air at 35 deg.C for 8min, adjusting water content to 15% and 25 deg.C cold air for 3min, and blowing with 12 deg.C dry cold air for 10 min.
In the step C, the moisturizing finishing gel consists of the following components in percentage by weight: 8% of ultrahigh-gel-degree protein powder, 1% of honey, 4% of plant-extracted guar gum, 0.02% of ATP and water.
The gel strength of the ultrahigh-gelation-degree protein powder is 1200g cm-2。
Comparative example 1
The gradient drying mode in the embodiment 1 is replaced by directly drying by using cool air at 22 ℃, and the rest proportion and the processing method are unchanged.
Comparative example 2
The ultra-high-gel-degree protein powder in the example 1 is removed, and the rest proportion and the processing method are unchanged.
Comparative example 3
ATP in example 1 was removed, and the remaining ratio and processing method were unchanged.
Comparative example 4
The moisturizing finishing gel in example 1 was removed by the step of brushing the broiler chickens, and the rest of the ratio and the processing method were unchanged.
The following are the detection results of the salt roasted chicken processed in examples 1 to 3 and comparative examples 1 to 4;
wherein the shelf life refers to the time for the salt roasted chicken not to deteriorate at 4 ℃;
the evaluation index of the freshness and tenderness is evaluated by comparing 100 consumers, each person evaluates 7 different salt roasted chicken samples (the salt roasted chicken stored for 72h at 4 ℃) once (directly tasting without heating), and the evaluation index is as follows: the tender was rated as class A for 91-100, B for 81-90, C for 71-80, D for 61-70 and E for 60 and below.
The test data show that the processing method of the fresh and tender salt roasted chicken capable of being stored for a long time can prolong the quality guarantee period of the salt roasted chicken and ensure the fresh and tender taste of the salt roasted chicken.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A processing method of fresh and tender salt roasted chicken capable of being preserved for a long time is characterized by comprising the following steps:
and (A) brine blending: adding the spices into water for boiling, and adding salt and cooking wine to prepare brine special for processing salt roasted chicken;
b, broiler chicken preparation: taking out internal organs of live chickens from the abdominal cavity by a three-tube stabbing method to keep the integrity of the broilers;
c, marinating: hanging the broiler chickens, and putting brine into a stainless steel groove for heating; dipping the hung broiler chickens into brine for marinating for 25-40min, taking out the broiler chickens from the brine after marinating, drying the surface marinating liquid in a gradient drying mode, then brushing the broiler chickens by using special moisture-preserving finishing gel, and drying the broiler chickens by using cold air again;
d, cooling and packaging: c, cooling the salt roasted chicken treated in the step C, and packaging the cooled salt roasted chicken with a food fresh-keeping bag;
e, storage: and (5) refrigerating the packaged salt roasted chicken at a low temperature.
2. The method for processing a long-preserved fresh and tender salt-roasted chicken according to claim 1, wherein the spices in the step a comprise bay leaves, cinnamon, anise, tsaoko cardamon, clove, licorice, fennel; and the adding amount of each spice accounts for the weight proportion of water: 0.5-0.8% of bay leaf, 0.3-0.5% of cassia bark, 0.3-0.5% of star anise, 0.3-0.5% of tsaoko amomum fruit, 0.3-0.5% of clove mother, 0.8-1.2% of licorice and 0.3-0.5% of fennel.
3. The method for processing a long-preserved fresh and tender salt-roasted chicken according to claim 1, wherein the salt is added in an amount of 2.5 to 5.5wt% in the step a.
4. The method for processing the fresh and tender salt roasted chicken capable of being preserved for a long time according to claim 1, wherein the temperature of the brine in the step C is 80-85 ℃.
5. The method for processing fresh and tender salt roasted chicken capable of being preserved for a long time according to claim 1, wherein the gradient blow-drying manner in the step C comprises the following steps: blowing with hot air with water content of 30-35% and temperature of 35-40 deg.C for 5-8min, adjusting water content to 15-20%, blowing with cool air at 18-25 deg.C for 3-5min, and blowing with dry cold air at 5-12 deg.C for 10-15 min.
6. The method for processing the fresh and tender salt roasted chicken capable of being preserved for a long time according to claim 1, wherein in the step C, the moisturizing finishing gel consists of the following components in percentage by weight: 3-8% of ultrahigh-gel-degree protein powder, 1-3% of honey, 1-4% of plant-extracted guar gum, 0.02-0.05% of ATP and water.
7. The method for processing the fresh and tender salt-roasted chicken with a long shelf life as claimed in claim 6,the gel strength of the protein powder with the ultrahigh gel degree is 1000-1200g cm-2。
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| CN116138404A (en) * | 2023-01-11 | 2023-05-23 | 广州工程技术职业学院 | Preparation method of salt roasted chicken |
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