MANUFACTURING METHOD OF SAUCE FOR COOKING CRAB MEAT BY USING TANGERINE

PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is cr...

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Bibliographische Detailangaben
1. Verfasser:	CHAE, HONG SUH
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: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container.