| 摘要 |
PURPOSE:To obtain a seasoning stock (poultry meat seasoning) having mild sweetness, agreeable to the palate and having excellent nutrient value, by roasting poultry meat in an oven under a specific condition, crushing the roasted meat lump with a crusher to granular form and completely drying again with an oven. CONSTITUTION:Poultry meat is cut into meat lumps of a proper size and roasted in an oven at 200-250 deg.C until the volume is decreased to about 1/3 of the raw meat. The roasted meat is taken out of the oven and crushed with a crusher to granular form. The obtained granular meat is again put into an oven and completely dried at about 150 deg.C to obtain the objective seasoning stock. |
