| abstract |
The present invention relates to a functional chicken nuggets added with fortified wormwood extract and a method for manufacturing the same, and more particularly, by slowing down the oxidation rate of fats and oils accelerated in the frying process of the final product by adding the fortified wormwood extract, which is a natural functional material, The present invention relates to a chicken nugget and a method for producing the same, which improve quality and shelf life by preventing physicochemical changes in polymer formation due to unpleasant flavor and hydrolysis. According to the present invention as described above by adding the strengthening wormwood extract, there is an effect of slowing the oxidation rate of the fats and oils accelerated during the frying process. In addition, the addition of fortified wormwood extract has the effect of preventing the physicochemical changes such as unpleasant flavor and the formation of polymers by hydrolysis to maintain the quality. |