| 摘要 |
A processing method of a chicken meat (I) having smell and taste of roasted bovine meat comprises (A) cutting haed and legs and remvoing the intestines, (B) soaking (I) in seasoning sol. of soysauce 9%, sugar 4%, garlic 1%, onion 4%, salt 1% in water 71% composition at 7 days, (C) drying at 70 deg.C for 30 min, (D) putting the abdominal lipids into the main (I) pocket and heating at 135 deg.C for 1.5 hr to soak melted lipid into meat, (E) cooling at 4 deg.C to remove attached lipids, and (F) packaging. |
