The present invention relates to a method for improving shelf-life of Chuncheon chicken ribs by using a water bead recipe. The chicken ribs of the present invention are advantageous in that even if chicken ribs are prepared using a water bead recipe and stored for 7 weeks or more at a refrigeration temperature, the growth of microorganisms is insignificant and oxidation and degradation of proteins are insignificant and product value is maintained . In addition, the chicken ribs of the present invention have a flavor smell flavor by adding a smoked flour liquid to a seasoning, and the flavor is characterized not only in flavor, but also in storage stability at a refrigeration temperature. Therefore, the chicken ribs of the present invention having improved storage stability have advantages in that the chicken ribs are not deteriorated even when stored for 3 or more times in comparison with the conventional cooked chicken rib products, and the taste, aroma and texture are maintained, Is expected to overcome the limitation of distribution period.
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