Introduction The origin and significance Everyone is talking about the food know. And it is a factor of 4 of every human being to live, it must eat to live on. This report is a project of the herb roasted chicken to study the exotic to the new concept has a new menu. Not routinely fried chicken, grilled chicken, roast chicken with herbs, herbal knowledge has brought along new recipes adapted as a spice. Like never before The soft Delicious and the cooking area is chosen, the hip muscles. Brisket and chicken cooked in steam. Baked Chicken with Herb of the Issuer intends to provide a new and enthusiasts have come to know and try a taste of the allocated up to meet the needs of consumers and more. The provider is adapted and herb roasted chicken and so on. Fully meet the needs of the consumer objective one. To learn to cook 2. For those interested in the study and can lead to career 3. In order to start cooking the hypothesis of the study The provider did not know enough about cooking. And without the knowledge of how to build a career, however, the aim of the study to alter food to exotic matter Roast Chicken with Herb has prepared a project and career focus of the study show that cooking is a factor 4. Human knowledge about herbs and spices that many areas of research, study, learn from the Internet. And seek advice from their parents, such as marinated chicken, how to make a delicious definitions specific factor 4 represents what we need to survive, such as medicine, food, clothing and a means of cooking in the heat drying equipment such as stoves. Bake education means education, training, and training and research in the information carefully, theoretically, seek out the chapter. 2 documents related to the study of the project. Soft drinks can make chicken Consortium is gathering information from the document, and related research. Presented in the order of 2.1 Meat and meat component of 2.2. Factors affecting the soft flesh with the addition of cooking process. Marinated chicken pre-assembled food 2.1. Meat and components of meat , meat , meat protein is approximately 14-26%, which is of good quality, as well as milk and eggs. Meat in the amino acids needed by the body to repair the tear. Everyone should get 1 gram of protein per 1 kg of body weight in meat fat. But there will be more or less depended on the type of meat and animal life. Most of the meat with less fat. Most meats are virtually no carbohydrates at all. Except in the liver, which will be minimal. And is in the form of glycogen Meat contains phosphorus and iron. No vitamin composition of meat muscle. Meat is mostly muscle used in motion by the force of the mind, heart, liver, colon and stomach is a muscle that is beyond the mind. Muscle cells contain multiple muscle cells together in a bundle. Each cell has an elongated shape. With multiple nuclei Size varies depending on the type of animal. Muscle cells of cattle than sheep. When the animal is growing In animal cells to grow. It does not increase cell volume The cell has a membrane covering called Kaposi Lemmy when viewed through a microscope then. Be seen in the muscle cells. With the small diameter of about 2 microns in length cells. Brill called the fire of the thickness of the paint. The thin, light-colored Thus, the pattern of tissue In light of Brill are 2 types of proteins actin and myosin, which are necessary to make the muscles moving tissue. Has helped to anchor the muscles together. The surrounding muscle cells, each muscle called unglued without potassium muscle cells of multiple combined into one bundle, fascia name Peridot no potassium surrounding membrane outer part is large sheets covered muscles in both. such as the one called EPA does potassium these muscles are attached to bones, ligaments another. Connective tissue composed of fluid called ground substances are not known for certain that the addition of water, there is nothing else. And viscose fibers of different types of collagen and elastin fibers are mostly meat than collagen, elastin. Collagen fibers are white. Brill is light which is arranged longitudinally. As fire Brill ask muscle. As flexible as elastin. Tendon that attaches muscle to bone. It is mainly composed of collagen. Elastin fibers are yellow. Some of the collagen fibers are strong, but more often than not. When the fiber is stretched It will shrink back again soon. There are a lot of tendons Clinging to bone or cartilage. When we boil tissue long. Collagen fibers is lost. And Gelatin, a protein that does not completely replace the elastin is cooked when it is not changed in any tissue. When animals eat more food than needed. The remaining energy is converted into fat. And is accumulated in the body. Some fat in the tissue or muscle cells. Some of it in the fat tissue, especially in the early stages of fat is accumulated around visceral and subcutaneous. Later, it accumulates in the muscles. Once again, it was a lot of fat to be inserted into the muscle. To achieve such a thing. Require more feed Overseas considered The first area of the fat in the muscles. Meat is fine, expensive tastes so good in the meat production industry sales as it sought ways to make the fat in the muscles quickly widely. The fat content in meat, depending on the type of animal organs of animals such as chickens to have more fat.
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