Abstract: Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:(a) providing a meat muscle tissue inner food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated meat;(c) coating the mixture of (b) onto the surface of the meat of (a) and keeping the coating on the meat for such a period of time as to cause the meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

Abstract: Described is a process for producing a marinaded proteinaceous product such as marinaded chicken meat whereby the resulting product has a savory flavor such as a teriyaki flavor, comprising the steps of:(a) providing a chicken meat food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated chicken meat;(c) coating the mixture of (b) onto the surface of the chicken meat of (a) and keeping the coating on the chicken meat for such a period of time as to cause the chicken meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.