PRODUCTION METHOD FOR INSTANT FRENCH FRIES

PURPOSE: An improved production method for instant French fries is provided to improve the flavor and the feeling of tissues, and to be stable to microbes for a long time. CONSTITUTION: The chicken fries is produced by heating chicken fries fried by adding a seasoning fluid after cutting the lean me...

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Bibliographische Detailangaben
Hauptverfasser:	JUNG, HYUNG KEUN, KIM, SUNK JIN, JUNG, HUN UNG, SON, JONG UK, SONG, SANG HUN, SHIN, HYE WON, KIM, KYUNG RIP
Format:	Patent
Sprache:	eng ; kor
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:	PURPOSE: An improved production method for instant French fries is provided to improve the flavor and the feeling of tissues, and to be stable to microbes for a long time. CONSTITUTION: The chicken fries is produced by heating chicken fries fried by adding a seasoning fluid after cutting the lean meat of the chicken at an appropriate size and a sauce in each a semi-retort state, at 110°C-115°C for 15-30 minutes. 본 발명은 닭튀김과 소스를 제조하여, 이를 포장한 후 110∼115℃에서 15∼30분간 열처리하는 세미-레토르트 조건으로 살균처리함으로써, 미생물 안전성이 우수하고, 풍미 및 조직감이 더욱 향상된 즉석 닭튀김 식품의 제조방법을 제공한다.