JPS6434265A - Torn dried chicken meat and preparation thereof - Google Patents
Torn dried chicken meat and preparation thereofInfo
- Publication number
- JPS6434265A JPS6434265A JP62191091A JP19109187A JPS6434265A JP S6434265 A JPS6434265 A JP S6434265A JP 62191091 A JP62191091 A JP 62191091A JP 19109187 A JP19109187 A JP 19109187A JP S6434265 A JPS6434265 A JP S6434265A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- chicken
- sauce
- seasoned
- fatty
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE:To easily prepare the titled chicken meat having close resemblance to torn squid in appearance and feeling to tooth, by removing skin and fatty meat from breast meat of chicken, scalding and cooling the meat, splitting into fine strips, immersing in a sauce and drying the seasoned meat. CONSTITUTION:Fatty meat is scraped off from skinned breast meat of chicken with a knife. The treated meat is scalded with hot water and washed with chilled water and, at the same time, cooled for a short time. The chilled meat is properly pressed to loosen the fibrous meat and split the meat into fine strips along the fibrous texture and is immersed in a seasoned sauce for 1-2 days. The seasoned meat is taken out of the sauce, slowly dried (spending e.g. about 6hr) at about 60 deg.C until the watercontent of the meat reaches about <=40% and packed in proper amount by vacuum-packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62191091A JPS6434265A (en) | 1987-07-29 | 1987-07-29 | Torn dried chicken meat and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62191091A JPS6434265A (en) | 1987-07-29 | 1987-07-29 | Torn dried chicken meat and preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6434265A true JPS6434265A (en) | 1989-02-03 |
Family
ID=16268706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62191091A Pending JPS6434265A (en) | 1987-07-29 | 1987-07-29 | Torn dried chicken meat and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6434265A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020014588A (en) * | 2000-08-18 | 2002-02-25 | 지익환 | Method for manufacturing ice-cool chicken |
-
1987
- 1987-07-29 JP JP62191091A patent/JPS6434265A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020014588A (en) * | 2000-08-18 | 2002-02-25 | 지익환 | Method for manufacturing ice-cool chicken |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3772366D1 (en) | MEAT TREATMENT PROCESS. | |
| US2633601A (en) | Method of preparing fowl | |
| JPS6434265A (en) | Torn dried chicken meat and preparation thereof | |
| JPS57122768A (en) | Obtaining method of peelable food | |
| US2822274A (en) | Process for the preparation of squid fillets | |
| US3034906A (en) | Process for skinning squid and for the preparation of squid fillets | |
| KR910005272B1 (en) | Tprocess for chidren meat | |
| JPH02227025A (en) | Preparation of non-heated ham-like food | |
| JPS5842737B2 (en) | Beef quality preservation treatment method | |
| JPS56131367A (en) | Preparation of fish meat ham | |
| JPS57202270A (en) | Preparation of food raw material of white meat from oki-sawara | |
| JPS56117748A (en) | Manufacturing method of smoked fish product | |
| ES8606989A1 (en) | Skinning process in preparing fish product | |
| JPS56164741A (en) | Processing method of fish such as salmon | |
| JPS5554853A (en) | Method of making frozen food for fried fish or tempura | |
| JPS62138166A (en) | Processed meat using stomach of large-sized animal | |
| DE3261592D1 (en) | Method for enzyme maturing of fish | |
| GB1033673A (en) | Separating flesh from its supporting surface | |
| JPH01108933A (en) | Drying or smoking of salmon by slicing salmon into three fillets, skinning said fillet leaving a part of tail part skin and hanging said fish by piercing wire through unskinned part | |
| JPS56124335A (en) | Preparation of dried "ayu" fish | |
| JPS57166967A (en) | Synthetic meat product and its making | |
| TH3433EX (en) | Thawing the lining of the squid | |
| JPS5655143A (en) | Sliced raw mackerel pike and its preservation | |
| IT1242917B (en) | Food product produced by means of a process that involves compacting together offcuts of meat | |
| JPS6439970A (en) | Preparation of dried mullet roelike food |