The processing technology of cooked chicken was mainly introduced in this article. The optimum water holding method was obtained by experiment. The result showed that sodium tripolyphos-phate 0 . 2%, carrageenan 0 . 3% and potato starch 2%.%主要介绍即烹鸡块的加工工艺，并通过实验得到最佳保水方案：三聚磷酸钠0．2％、卡拉胶0．3％、马铃薯淀粉2％。
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