| 摘要 |
A method of making a food product from the thigh of a bird comprises cutting the thigh along a first cut line extending generally parallel to the axis of the thigh and generally perpendicular to upper and lower surfaces of the thigh to remove a first side portion of thigh meat. The thigh is also cut along a second cut line extending generally parallel to the axis and generally perpendicular to the upper and lower surfaces to remove a side portion of thigh meat. The first and second cut lines are spaced from the bone by first and second predetermined distances. The first and second side portions of thigh meat are cut into a plurality of elongated strips, each strip having a predetermined width. In the preferred embodiment, the thigh meat is marinated either before or after being cut into the elongated strips. |
