| 摘要 |
In the process, 10 kg chicken chest meat was cooked at 120≦̸C and 15 psi for 15 min, cut into 3mm (width) x 30mm (length) size, and dried to give a start material (water content=43%), which was mixed with 2.5kg wheat flour, 1.0 kg corn starch, and 0.7 kg sorbitol to reduce the water content to 30%. The resulting material was seasoned and pressed at 140≦̸C and 3000 psi to give 8.2 kg of final product of expansion. The protein content of the final product was 3-5 times higher than those of common snacks. |
