Preservation Improved Chuncheon Dakgalbi Using Smoked Curing Solution And Manufacturing and Packaging Method thereof

摘要

The present invention relates to chicken ribs having improved shelf life using a smoked salt solution, a preparation method thereof and a storage method thereof. Chicken ribs of the present invention cook the chicken ribs using the seasoning containing the smoked salt solution and vacuum packaging it has a fragrant smoked aroma even when stored at refrigeration temperature for more than 8 weeks, the growth of microorganisms and the oxidation of fat and There is an advantage that the value of the product is maintained because the degree of protein decay is small. In addition, the chicken ribs of the present invention by sterilizing the chicken ribs seasoning and applying the method of separating vacuum packaging by soaking the raw material chicken to prevent product degradation of the raw material chicken that may be caused by the bacteria contained in the chicken ribs seasoning for long-term storage Improved cold storage of chicken ribs. Therefore, the chicken ribs with improved shelf life of the present invention is chicken ribs because the chicken ribs are not changed as well as maintaining the taste, aroma and texture even if refrigerated for more than three times compared to conventional cooked chicken ribs products Is expected to overcome the limitation of shelf life.