| abstract |
(57) [Summary] [Structure] After immersing the chicken meat in a seasoning liquid in which the solid content ratio of sodium chloride and sugar alcohol in the liquid is adjusted to the range of 1: 1 to 1:10, and coating , Toast the oil. [Effect] When making deep-fried chicken meat, the meat has a soft texture, the water does not easily separate during storage and during freezing and thawing, and the clothes do not become damp, and during storage. In addition, there is an effect that the fish does not have a fishy odor and that the meat quality does not easily turn brown during storage. |