| 摘要 |
PURPOSE: A method of producing a seasoned chicken using sesame flavor, isolated animal protein and a leg bone extract of a cow(sagol) as a raw material of seasoned chicken sauce is provided. The seasoned chicken has an excellent taste and flavor and nutrition without destruction of nutrients. CONSTITUTION: Chicken meat is infused with 10% by weight of an aqueous pickle seasoning solution using an injector, cut into several pieces, aged for 24hr in a refrigerator at 4deg.C, coated with a batter mix, fried in hydrogenated soybean oil containing 200ppm natural tocopherol and 100ppm silicon oil and then mixed with 30% by weight of a chicken sauce. The sauce is obtained by mixing 36.00% by weight of starch syrup, 15.00% by weight of tomato ketchup, 8.50% by weight of garlic, 5.50% by weight of soy sauce, 7.60% by weight of tomato paste, 5.50% by weight of pure sugar, 5.00% by weight of an onion, 3.00% by weight of mayonnaise, 2.00% by weight of starch, 2.20% by weight of sauce seasoning, 0.90% by weight of soybean oil, 0.90% by weight of vinegar, 1.00% by weight of sagol, 0.50% by weight of soybean protein and the like and then sterilizing. |
