| 摘要 |
PURPOSE: A method of manufacturing grilled chicken is provided to improve juiciness, texture and color by heating a pre-cured chicken at a high pressure and a high temperature. CONSTITUTION: Meat of at least one older hens among breeding hens or older laying hens is cured at 4-6deg.C for 2-4 days after adding a curing agent. The cured older hen meat is heated in a high-temperature high-pressure sterilizer at 110-130deg.C for 8-12 minutes, and cooled at 3-5deg.C for 3-5 hours. The older hen meat cooled after heating is deboned and sliced. The deboned and sliced older hen meat is mixed with spice for grilled chicken. The spice is penetrated into the meat at 4-6deg.C for 2-4days by stirring and massaging the older hen meat mixed with spice for grilled chicken 5-10 times a day. The older hen meat where spice is penetrated is hermetically sealed in a retort package and heated at 110-130deg.C for 25-35 minutes. The curing agent contains salt 4.5-5.5wt%, nitrite 0.1-0.3wt%, phosphate 3.0-4.0wt% and Sodium erythorbate 0.5-1.0wt%. [Reference numerals] (AA) Old hens; (BB,MM) Breeding hens and old laying hens; (CC) Curing; (DD) Pickle liquid at 5°C for 3 days; (EE) High temperature and pressure; (FF) At 120°C for 10 minutes; (GG) Cooling; (HH) At 4°C for 4 hours; (II) Deboning; (JJ) Mixing with seasoning; (KK) Meat : seasoning (2 : 1); (LL) Old hen pieces; (NN) Curing + mixing with seasoning; (OO) Curing and aging; (PP) Curing at 5°C for 3 days; (QQ) Retort vacuum packaging; (RR) Hotplate heating; (SS) In the meat, 75°C, 15 minutes; (TT) Retort heating; (UU) 120°C, 30minutes |
