针对传统沟帮子熏鸡存在着腿部、胸部等部位腌制不透、盐分布不均匀等缺陷，采用宰后盐水注射工艺进行改进。
Traditional process leads to salted impenetrability and uneven distribution in legs , chest and other parts of the traditional Goubangzi smoked chicken .
沟帮子熏鸡