| 摘要 |
The present invention relates to a method of cooking sweet and sour chicken, in which customer satisfaction may be improved by maintaining the taste and color of sweet and sour chicken through the development of the mixing components of a batter mix and the sauce of the sweet and sour chicken. To obtain the effect, the method includes a cutting step of cutting salted chicken meat into a certain size (ST 1); a mixing step of a batter mix for sweet and sour chicken by mixing rice flour, cake flour, corn starch, tapioca starch, corn powder, bread crumbs, baking soda, refined sugar and water (ST 2); a pre-dusting step of coating the batter mix for sweet and sour chicken to prevent the separation of the batter from the chicken meat (ST 3); a batter dipping step of inserting cut chicken meat in the batter mix for sweet and sour chicken obtained in the mixing step of a batter mix for sweet and sour chicken in (ST 2) to coat the chicken meat with the batter (ST 4); a frying step of the chicken meat dipped in batter through the dipping step by using a fryer at 160~190°C (ST 5); a combining step of sauce for sweet and sour chicken of combining transparent starch syrup, malt starch syrup, isomalto-oligosaccharide, rice syrup, refined sugar, thick soy sauce, onion, garlic, ginger, red pepper paste, apple concentrate, pepper oil, red pepper powder, and cinnamon powder (ST 6); and a mixing step of mixing the mixed sauce for sweet and sour chicken by inserting chicken meat in the combined sauce and uniformly mixing with the combined sauce (ST 7). [Reference numerals] (ST1) Chicken meat cutting; (ST2) Batter mix combining; (ST3) Pre-dusting; (ST4) Batter dipping; (ST5) Frying; (ST6) Sauce for sweet and sour chicken combining; (ST7) Sauce for sweet and sour chicken mixing |
