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一、“棠仁香卤烤”风行南北棠仁香卤烤是以传统药膳秘方与现代食品加工技术相结合,根据食补加药补的原理,采用十几味中药与天然植物香料为配方;经过浸、腌、泡、烘烤等多种工序加工而成。不仅风味独特,香气诱人,而且极富营养,闻了就想吃,吃了忘不了,已学成开店的学员家家生意兴隆;学员参观经营店时顾客如潮的热闹场面,激动不已,信心十足。(1)卤菜系列:香酥鸩、鸭、油淋鸡,药膳鸡、口水鸡、鸭,卤水鸡、童子鸡,卤猪蹄、牛肉、豆制品,只要市场上有的卤制食品都可以制作。(2)酱制品系列:酱板鸭、鹅、排骨。(3)麻辣系列:鸭颈、翅、爪、头等,以上3个系列函授费200元。二、“奇味涮烫”风味绝该品种集麻辣烫,串串香,
First, “Yanren Hong Braised” is a combination of traditional recipes and modern food processing technology. Based on the principle of food supplement and medicine supplement, a dozen Chinese herbal medicines and natural plant spices are used as recipes; Dipping, pickling, foaming, baking and other processes are processed. Not only unique flavor, attractive aromas, but also very nutritious. If you smell it, you want to eat it. You can’t forget it. You have learned how to open a store where the business of the students is booming. The students are very excited when they visit the shops. Full of confidence. (1) Lu Cai series: crispy clams, ducks, oiled chicken, medicinal chicken, saliva chicken, duck, brine chicken, broiler chicken, halogen trotters, beef, soy products, as long as there are some halogen food on the market can be made. (2) Sauce series: sauce, duck, goose, ribs. (3) Spicy Series: duck neck, wings, claws, first class, etc. The above three series of correspondence fees 200 yuan. Second, “Strange taste hot ” flavor of the variety set Mala Tang, Chuanchuan Xiang,