| 摘要 |
PURPOSE: A producing method of powder sauce for cooking fried chicken is provided to improve the flavor and the taste of the fried chicken, and to secure the crunchy texture of batter coating the fried chicken. CONSTITUTION: A producing method of powder sauce for cooking fried chicken comprises the following steps: mixing and kneading raw ingredients, and aging the obtained dough for 3-4 days; and drying and pulverizing the dough. The raw ingredients include 65 parts of soy sauce by weight, 7-15 parts of minced garlic by weight, 10-20 parts of starch syrup by weight, 1-3 parts of roasted glutinous rice flour by weight, 1-5 parts of Japanese apricot extract by weight, 1-5 parts of glycyrrhizae radix powder by weight, 1-3 parts of sea tangle powder by weight, and 0.1-1 parts of turmeric powder by weight. |
