| 摘要 |
PURPOSE: A producing method of ginseng chicken soup by vacuum low temperature heating is provided to minimize the softening phenomenon of chicken bones, and to improve the texture and the palatability of chicken. CONSTITUTION: A producing method of ginseng chicken soup by vacuum low temperature heating comprises the following steps: steaming chicken after removing intestines for 30~120minutes using steam at 100deg C; mixing seasoning liquid, stock, and the steamed chicken, and vacuum packing; double-boiling the vacuum packed chicken at 65~95deg C for 2~8hours; and cooling or freezing the chicken. |
