| 摘要 |
PURPOSE: A producing method of fried meat using a boiling or smoking process is provided to remove the unique bad smell of meat using special sauce, and to improve the flavor and taste of the fried meat. CONSTITUTION: A producing method of fried meat comprises the following steps: smoking meat in a smoker at 40-50 deg C for 60-90 minutes; mixing 100 parts of stirred eggs by weight with 20-40 parts of starch powder and 10-30 parts of buckwheat powder to obtain frying batter; coating the smoked meat with the frying batter in the thickness of 2-3cm; coating the obtained product with bread crumbs in the thickness of 0.3-0.5cm; and frying the product using 150-180 deg C cooking oil for 20-30 seconds. The meat is selected from beef, pork, chicken, or duck meat. |
