采用高压蒸煮后捣碎、热干燥后粉碎及冷冻后粉碎对鸡骨进行粉碎比较实验，确定鸡骨泥加工的最佳工艺。
Making use of the single factor experiment and the orthogonal experiment obtains the optimum proportion of chicken bone paste sauce.
黄粉虫干品经技术方法提取一定脂肪后的干燥、粉碎虫粉，可以延长保存期并提高蛋白含量与质量。
Yellow powder insect stem article certain fat f aridity, smash insect powder, can prolong conservancy period and raise albumen content and quality.
干燥后不需粉碎和筛选，减少生产工序、提高产品纯度。
After drying without crushing and screening to reduce the production processes, improve product purity.
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