| 摘要 |
PURPOSE: A processing method of functional chicken is provided to uniformly insert and disperse functional additive liquid including medical herbs in the chicken. CONSTITUTION: Chicken is washed, and aged in curing liquid containing flavors for 3-5 hours (S1,S2). 7 kg of water, and 500 g each of red ginseng, jujube, ginger, acanthopanax, Angelica gigas, Eucommia ulmoides, and deer antlers are mixed to obtain a medical herb mixture. The medical herb mixture is boiled until the total weight is reduced to 5 kg, and the boiled concentrate is filtered to obtain 3 kg of well-being medical herb additive liquid. 10-20 g medical herb liquid is injected into 100 g of chicken using an injection needle in an air compression pressure greater than 6-10 kg/cm^2 (S3). The chicken injected with the medical herb liquid is refrigerated and aged (S4). The refrigerated and aged chicken is molded, and the molded chicken is tumbled in a vacuum condition (S5,S6). [Reference numerals] (AA) Start; (BB) End; (S1) Washing chicken; (S2) Aging the chicken in curing liquid; (S3) Injecting additive liquid on the surface of the chicken by using an injection needle; (S4) Refrigerating and aging the chicken injected with the additive liquid; (S5) Molding; (S6) Tumbling the molded chicken in a vacuum condition |
