PROBLEM TO BE SOLVED: To provide a soboro-like minced chicken meat having flavor original to chicken, allowing minced chicken meat particles not to be bound to each other, with a less proportion of large lumps, the large lumps having good collapsibility and dispersibility and a soboro-like minced chicken meat-containing seasoning liquid which contains the soboro-like minced chicken meat and a packed soboro-like minced chicken meat-containing seasoning liquid.SOLUTION: Raw minced chicken meat is immersed in an acid solution with an acidity of 12 to 25, and heated to produce a soboro-like minced chicken meat with a pH of 4.6 or less. The soboro-like minced chicken meat is mixed with a seasoning liquid, and the mixture is heated for seasoning, so that a soboro-like minced chicken meat-containing seasoning liquid is produced. The soboro-like minced chicken meat-containing seasoning liquid is filled in a container, which is sealed and heat-sterilized at 100°C or lower temperature, so that a packed soboro-like minced chicken meat-containing seasoning liquid is produced.COPYRIGHT: (C)2014,JPO&INPIT【課題】鶏肉本来の風味が損なわれず、鶏挽肉粒子が相互に結着せず、大きなダマの割合が少なく、さらに、少ない割合で形成された大きなダマの崩壊性及び分散性が良好なそぼろ状鶏挽肉を得る。また、該そぼろ状鶏挽肉を含有するそぼろ状鶏挽肉含有調味液及び容器入りそぼろ状鶏挽肉含有調味液を得る。【解決手段】生の鶏挽肉を酸度12~25の酸溶液に浸漬し、加熱してpH4.6以下のそぼろ状鶏挽肉を得る。また、該そぼろ状鶏挽肉を調味液に混合し、加熱調味してそぼろ状鶏挽肉含有調味液を得る。さらに、該そぼろ状鶏挽肉含有調味液を容器に充填、密封し100℃以下の温度で加熱殺菌した容器入りそぼろ状鶏挽肉含有調味液を得る。【選択図】図8
