Introduction And they talk about food, known to everyone that the food is considered to be 4 factors of all men who will perform live, they need to eat to sustain life. Which group has done work for. Steam chicken in order to study the exotic menu concept, new generation, new menu served at regular intervals but not fried chicken, baked chicken, grilled chicken, herbs, herbal knowledge has led to a new formula-based spice that never touched before by a softer taste and a leading space.This is a selection of cooking beef best hips and meat to cook chicken breasts baked in herbs. Herb baked chicken meat of this group is intended to make up for the new generation and those who are interested to know and taste the taste has been allocated to meet the needs of consumers and group will be adapted to steam chicken until response to meet the needs of consumers directly. Objectives.1. to study the Learn how to Cook 2. for those who are interested and can lead to a career.3. in order to have a real cooking tools.Sommutithan research Group do not know knowledge about assembling enough food and no knowledge of how to build a career.The aim of the studyIn order to adapt it to the new weird food. Steamed Chicken, it is intended as a career project.The importance of education.Cause I know that cooking is a human factor 4. Learn about herbs that do a lot of spices.The scope of researchThe study has been studied from the Internet and consultation of parents, such as how to ferment delicious chicken.Specific terms4 factors refer to things that are essential to human life, such as food, medicines, clothing. Baking, cooking means cooked using dry heat equipment: oven. Study means study, practice, and trainingResearch The up to date information thoroughly, theoretically seek to bring. Chapter 2The relevant documents.In studying the project subject. Which soft drinks can make chicken soft group has gathered research data from the article and related research by offering, respectively. As follows: 2.1 components of meat and meat2.2 factors affecting the soft flesh of the chicken apart from cooking chicken fermentation process before assembling. Food2.1 components of meat and meatMeat.Meat protein is approximately 14-26%, which is of good quality, as with the milk and eggs. The meat contains amino acids that are essential for the body to repair the sections together. Everyone should get 1 gram of protein per day per 1 kg body weight in meat, low fat, but they will be more or less depending on the type of meat and animal food age. In the majority of fish meat contains less fat. Most of the meat is almost no carbohydrates at all except in the liver, which is only slightly and is in the form of glycogen. There are many meat, iron and phosphorus. There is no vitamin a. The composition of meat.Muscles. Most of the meat is in muscles of movement patterns based on the soul force. Best heart-liver, stomach and intestine as muscles beyond mental powers. Muscles consist of muscle cell to multiple cells together as a bundle. Each cell has a long, tapered shape. There are many nucleus. There are different sizes and types of animals. Muscle cells of cows, sheep, longer When the animals are growing. Animal cells to increase in size, but does not increase the quantity of cells around a cell, there is a thin membrane covered. Called a Covent Garden Wizard Lake SIM When illuminated, the microscopic cells that muscle. There is a small path diameter approx. 2 Micron long throughout the cell. Fire-called brilliant. The section thickness is to make certain that color is a light color, it saw a brilliant light in the tissue protein was lai 2 type is the motto and myosin, which is needed to make the muscle movement.Connective tissue. Contribute to the muscle-based. Best muscle cell that surrounds each muscle. My domain is called Siem. Many muscle cells together as a bundle with 1 phangphuet title minor Siem peripherals surround. Phangphuet is also a big worksheet section to cover all muscle parts, such as legs, called e-p my Siem. These muscles have one based on repetition, soup bones n. Connective tissue is composed of liquids. Also called ground substances is not yet known, of course, there are also water feast-and nothing else, and fiber type're collagen and elastin. Most of the meat is collagen type fibers than elastin. Collagen fibers are brilliant white light is comprised of that place is like a brilliant light, lengthwise lakho loklam lyrics. The flexibility not only elastin Tendons that anchor muscle to bone. Consisting of mostly collagen. Nami elastin fibers, yellow Thinner than Collagen fibers but are sturdier. These fibers when stretched, it will shrink back to the original as soon as there is a lot in the tendons that hold together the bones or cartilage. When we cooked for a connective tissue. Collagen fibers are gone and it is activated in the j boutique Villa incomplete protein instead of. Best elastin When it is cooked, it doesn't change in any way.เนื้อเยื่อไขมัน เมื่อสัตว์กินอาหารมากเกินความต้องการ พลังงานที่เหลือจะถูกแปรสภาพกลายเป็นไขมัน และจะถูกสะสมอยู่ในร่างกาย ไขมันบางส่วนจะอยู่ในเนื้อเยื่อเกี่ยวพันหรือเซลล์กล้ามเนื้อ บางส่วนก็อยู่ในเนื้อเยื่อไขมันโดยเฉพาะ ในช่วงแรก ไขมันจะถูกสะสมอยู่รอบๆอวัยวะภายในและใต้ผิวหนัง ต่อมาจึงสะสมอยู่ระหว่างกล้ามเนื้อ จนเมื่อได้รับไขมันมากๆอีกก็จะแทรกเข้าสู่ภายในกล้ามเนื้อ การที่จะให้เกิดเรื่องดังกล่าว จำเป็นต้องอาศัยอาหารสัตว์มาก ในต่างประเทศถือว่า เนื้อที่มีไขมันแรกอยู่ในกล้ามเนื้อ จะเป็นเนื้อชั้นดี มีราคาแพง รสชาติดี ดังนั้นในประเทศที่ผลิตเนื้อสัตว์ขายเป็นอุตสาหกรรมจึงค้นคว้าหาวิธีที่ทำให้ไขมันแรกอยู่ในกล้ามเนื้ออย่างรวดเร็วกันอย่างกว้างขวาง ปริมาณไขมันในเนื้อสัตว์ขึ้นอยู่กับตำแหน่งอวัยวะของสัตว์ ชนิดของสัตว์ เช่น ไก่แก่มีไขมันมากกว
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