SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE

PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein...

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Bibliographische Detailangaben
Hauptverfasser:	UEKI YOSHITO, OKADA ATSUSHI, MIYAMURA HIDETAKA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein. SOLUTION: This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use.