研究了传统卤鸡翅各个加工工艺步骤对其颜色的影响。
The effects of traditional processing technology on color of braised chicken wings were investigated.
香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
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