| 摘要 |
PROBLEM TO BE SOLVED: To provide vacuum-cooked chicken which can prevent the secondary infection of bacteria, does not deteriorate the taste and the freshness of the chicken, does not produce a dry touch, when thawed, and is convenient as a food material, and to provide a method for vacuum-cooking the same. SOLUTION: The vacuum-cooked chicken is characterized by charging the chicken in a bag, adhering a liquid to the chicken, vacuum-sealing the chicken, and thermally treating the sealed chicken. The method for vacuum-cooking the chicken is characterized by charging the chicken in a bag, adhering a liquid to the chicken, vacuum-sealing the chicken, and thermally treating the sealed chicken. |
