| 摘要 |
A pressed seasoned chicken meat is prepd. by (a) mixing white meat of chicken with salt and pepper, (b) salt-soaking the mixt. at 0-5 deg.C for 24-48 hrs., (c) treating the salt-soaked mixt. in the high temp. and high pressure sterilizer, (d) pressing the meat texture of the obtd. chicken meat, (e) re-mixing the obtd. chicken meat with 5-15 wt.% soysauce, 3-2.0 wt.% garlic or 0.1-0.7 wt.% garlic powder, 0.1-0.9 wt.% ginger or 0.03-0.5 wt.% ginger powder, the other material, and (f) putting the re-mixt. into an empty preservation can and sterilizing at high temp. and high pressure to obtain the final product. |
