| 摘要 |
PROBLEM TO BE SOLVED: To apply a Mirin (sweet glutinous rice wine for seasoning)-seasoning and drying technique having been used for fishes to chicken breast meat to provide dried Mirin-seasoned chicken breast meat as a new food material. SOLUTION: This dried Mirin-seasoned chicken breast meat is obtained by pickling raw shaped chicken breast meat pieces each having a weight of about 30 to 50 g in a Mirin-containing seasoning for a preliminary seasoning to impregnate the seasoning into the chicken breast meat, coating the outer surface of the pickled chicken breast meat with the Mirin-containing seasoning for the preliminary seasoning, drying the seasoning-coated meat, coating the dried meat with a broiling sauce, freezing the coated meat, and then packaging the frozen meat in this state. |
