| 摘要 |
The production of food product in which a chicken skin (50-97 wt.%) is macerated at 0-4[deg]C for 30 minutes to 24 hours, in a mixture comprising honey or sugar (2-30 wt.%) and vinegar (1-20 wt.%). A chicken meat is browned into a pot of animal fat at 100-110[deg]C for 1-2 hours. The animal fat is goose- and duck fat. The chicken skin is roasted at 180-500[deg]C. The chicken meat, and the macerated and roasted chicken skin are in a proportion of 3-20 wt.%. The product mixture is made up of chicken flesh, the roasted and macerated skin and is cooked in the pot for 2-5 hours at 100-110[deg]C. |
