| 摘要 |
The present invention relates to a chicken meat preparation method capable of improving the texture and making the dry and scraggy chicken breast moist and soft through chemical and physical deformation. The present invention can enhance the texture of the chicken meat through the selective and partial chemical and physical deformation. The physical deformation includes destroying the dense muscle chunk in the dry and scraggy chicken breast parts as well as pressing and puncturing the parts to form a number of gaps thereon. Accordingly, oil, soup, sauce, spices, and other food additives can be easily absorbed into the chicken meat during a cooking process, thereby enabling a user to enjoy the soft and moist texture like other parts of the chicken. In addition, a natural surimi agent which is a protease is injected into the chicken breast to initiate the hydrolysis of peptide bonds in the dry and scraggy protein layer. Light beams can also be emitted to make the chicken breast meat softer through the chemical deformation. The present invention can make the dry and scraggy chicken breast moist and soft to change the negative perception and ensure easy consumption, thereby increasing the consumption of chicken meat. |
