MANUFACTURING METHOD OF CHICKEN SNACK CONTAINING MECHANICALLY DEBONED CHICKEN MEAT AND COLLAGEN

摘要

PURPOSE: A producing method of a chicken meat snack is provided to improve the physical and chemical property and the functionality of the snack using deboned chicken breast meat, mechanically deboned chicken meat (MDCM), and collagen. CONSTITUTION: Deboned chicken breast meat is ground. 10wt% of MDCM and 1-3wt% of collagen is added to the ground meat. The mixture is tumbled at (-2)- (-4)°C for 50-60 minutes in a vacuum condition (610 mmHg, 8 rpm). The tumbled ground meat is stuffed in a casing. The casing stuffed with the ground meat is cooked at 50-60°C for 20-30 minutes, and smoked at 60-70°C for 20-30 minutes. The smoked ground meat is re-cooked at 65-75°C for 110-130 minutes, and dried at 70-75°C for 10-20 minutes before cooling at room temperature for 30-40 minutes. The casing is a cellulose casing. [Reference numerals] (AA) Significant difference between different character rows^A-C is recognized (p < 0. 05)