| 摘要 |
PURPOSE:To obtain fried chicken retaining its soft palate feeling even after preserved, developing no syneresis or fishy odor even on being frozen/thawed after its preservation, by dipping chicken into a specific seasoning liquor followed by frying. CONSTITUTION:This fried chicken is obtained by dipping chicken into a seasoning liquor with the weight ratio, on a solid basis, of sodium chloride to a sugar alcohol adjusted to (1:1) to (1:10) followed by frying. The frying may be conducted after coating The sugar alcohol is pref. e.g. a reducing xylooligosaccharide with the osmotic pressure of its 10wt.% aqueous solution ranging from 100 to 300 milliosmole. |
