| 摘要 |
PURPOSE: A producing method of chicken breast jerky, and the chicken breast jerky are provided to offer the improved palatability of the chicken breast jerky to users by removing the unique smell of chicken using a bamboo leaf hydrothermal extract. CONSTITUTION: A producing method of chicken breast jerky comprises the following steps: mixing 19-21wt% of oligosaccharide, 9-11wt% of sugar, 66-68wt% of soy sauce, 1-3wt% of capsaicin powder, and 1-2wt% of black pepper powder; mixing 100 parts of mixture by weight with 80-120 parts of bamboo leaf hydrothermal extract by weight to obtain immersion liquid; dipping chicken breast slices into the immersion liquid; and drying the chicken breast slices. |
