| 摘要 |
PURPOSE: A method for manufacturing the roasted meat is provided to obtain various taste without burning the outer surface of the roasted meat. CONSTITUTION: A method for manufacturing the roasted meat comprises the steps of seasoning the cut meat 50~200g and storing in a refrigerator for 5~72 hours; mixing flour 75~85%, peanut flavor base 10~20%, starch 1~5%, refined salt 0.5~2%, white sugar 0.5~2%, sodium glutamate 0.5~2% and natural spice 0.5~2% to make a mixture powder and kneading it with water, and coating the meat with the kneading; re-coating it with the mixture powder; roasting it at 180~250°C for 3~5 min; dipping the roasted meat in a diluted seasoning liquid comprising ganjang 30~40%, water 20~30%, 10~20% of a dipping base comprising dextrin, ganjang, white sugar, natural spice, refined salt, sodium glutamate and natural spice, starch syrup 10~20% and natural spice 1~5%; and secondly roasting it at 180~250°C for 12~15 min. |
