| 摘要 |
A method of preparing smoked chicken breast is provided improve the taste of chicken breast by using salicornia herbacea instead of salt and to minimize the loss of moisture in a smoking process. A method of preparing smoked chicken breast comprises the steps of: (a) cutting only the hen breast meat and chopping it with the constant size; (b) mixing blue color barley of 80-100 weight% and seasoning 1.6-3.6 weight% including onion, garlic and pepper based on salicornia herbacea 100 weight% to make spice; (c) adding the spice to the hen breast meat and mixes up them; (d) aging the seasoned hen breast meat at below zero 2-0 °C for 30-34 hours; (e) smoking the aged hen breast meat at a temperature of 45-50°C with oak; and (f) smoking the primarily smoked hen breast meat at a temperature more than 81°C. |
