JPS5813368A - Preparation of seasoned dried meat - Google Patents

Abstract

PURPOSE:To obtain a seasoned dried meat without the need of firing before eating and scarcely spoiled, by heat-treating a breast meat or white meat of a chicken, finely splitting the meat, seasoning the meat with a seasoning, sprinkling a spice, and drying the meat in an oven over a low fire. CONSTITUTION:A breast meat or white meat of a chicken is heat-treated, finely split and seasoned with a seasoning, e.g. sauce, sugar, vinegar, salt or SAKE, and sprinkled with a spice, e.g. curry powder, Guinea pepper powder or pepper, and dried in an oven over a low fire. The resultant seasoned dried meat requires no labor due to the seasoning, and lasts for a long time because of drying. The rich protein renders the meat desirable for a relish for beer and refreshments for children. The appearance and taste are the same as those of the chicken and eatable even by persons who dislike chicken.

Description

[Detailed Description of the Invention] The present invention utilizes the property of chicken breasts and chicken breasts, which tear into small pieces along the fibers when heated, to create seasonings,
It concerns dried meat seasoned with spices.

Conventional dried meat must be cooked before eating, but Motoichi meat is already seasoned and dried, so there is no need to cook it at all and it is less likely to spoil. It is also a food rich in protein.

Examples will be described below.

-Example 1 Chicken breast meat and fillet 2501 with skin and fat removed are placed in a vat and steamed for about 15 minutes in a steamer with good steam. Note that this may be boiled instead of steamed. Once steamed, turn off the heat and leave it alone.

Once cooled, take it out and tear it into small pieces along the fibers.

In a pot, 50y of soy sauce, 18f of sugar, 15f of sake! -1 Boil vinegar 51, add the chicken and mix to taste. -Sprinkle curry powder 11 on this and mix well.

Warm the oven over low heat, spread the seasoned chicken on a griddle, and dry it, turning it occasionally to prevent it from burning.

Example 2 In a pot, there are 301 parts of water, 15 parts of sake, 15 parts of vinegar, 15 parts of salt, and 31 parts of salt. ”
Add a little % glutamic acid, bring to a boil, add the steamed and shredded chicken all at once in the same way as above, sprinkle with chive powder, and let dry to create a slightly vinegary, light salty taste.

As for the degree of drying, if you want to store it for a long time, dry it thoroughly, otherwise, it is better to dry it half-dry.

You can also change the types and amounts of seasonings and spices to your liking.

You can also dry it in the sun on sunny days without using an open oven.

As mentioned above, since motoichi is seasoned, it does not take much time to cook, and because it is dried, it has a long shelf life.Furthermore, it is rich in protein, so it is suitable as a snack for beer or as a snack for children. It can be used as a household staple food.

It also looks and tastes completely unrecognizable as chicken, so even people who don't like chicken can eat it without any hesitation.

[Brief explanation of drawings]

(1)...5 Shimaniku patent applicant Shizuyo Nakagawa 3- Procedural amendment (method) % formula % 1. Indication of the case 1982 Patent Application No. 109055 3. Relationship with the person making the amendment case Patent Applicant name -VRenneH [8) Shizuyo Nakazuka [Co., Ltd.] 6, Contents of amendment 1411111shiyyueAtop1kimennokagom-fribFm
tnmTon: --- Attachment 4, Brief Description of the Drawings FIG. 1 is a plan view of the present invention. Add. (1)

Claims (1)

[Claims] After heat-treating the chicken breast and chicken fillets, they are shredded and seasoned with seasonings such as soy sauce, sugar, vinegar, salt, and sake, and then seasoned with curry powder,
A method for producing seasoned dried meat, which is sprinkled with chili powder and black pepper spices and dried over low heat.