| 摘要 |
PURPOSE: A method of making the titled meat noodle product by mixing chicken breast meat as main ingredients, skin emulsion, tapioka starch, salt or the like and then extruding into the shape of noodles is provided. The product does not become soft over time and has a chewy texture while being rich in nutrients. CONSTITUTION: Breast meat and the skin of a chicken carcass are ground to a size of 3 to 5mm. Next, 46.316 parts by weight of breast meat and 8.421 parts by weight of skin emulsion are mixed with 8.421 parts by weight of tapioka starch, 15.158 parts by weight of an ice and water and 13.263 parts by weight of optional ingredients, filtered and then extruded into the shape of noodles, which are cut to the width of 3 to 4mm and treated with a surface treating agent containing calcium lactate. The optional ingredients contain 0.842 parts by weight of salt, 0.168 parts by weight of phosphate, 0.084 parts by weight of sodium bicarbonate, 0.042 parts by weight of sodium ascorbate, 1.684 parts by weight of white sugar, 0.589 parts by weight of seasoned black pepper powder or the like. |
