MANUFACTURING METHOD OF A CHICKEN FOOT JELLY AND THE CHICKEN FOOT JELLY

摘要

The present invention relates to a process for producing chicken jelly, and to a chicken jelly. A method for manufacturing chicken breast mousse of the present invention and a chicken breast with a chicken breast are prepared and then washed in running water to remove blood or contaminants; A second step in which the chicken leg prepared in the first step is wrapped in an extractive bag and heated at 100 to 150 DEG C for 4 to 5 hours to extract chicken chicken juice; A third step of removing the impurities from the chick embryo extracted in the second step into a filter; The method according to any one of Claims 1 to 3, wherein in the third step, the purified water is mixed with 800 to 900 wt%, 0.4 to 0.6 wt% of mussel, 0.1 to 0.3 wt% of an ocher, 0.4 to 0.6 wt% 0.2 to 0.4% by weight of glycine, 0.4 to 0.6% by weight of maltodextrin and 0.5 to 0.7% by weight of konjac powder, and heating the mixture at a temperature of 100 to 150 ° C for 8 to 10 minutes with stirring to produce chicken breast mousse; And a fifth step of cooling the chicken broth prepared in the fourth step to a temperature of 10 ° C. According to the present invention, it is possible to make chickens containing a large amount of collagen, protein and amino acid in a jelly-like form using konjac, a vegetable unsaturated fat, so that children and women with discomfort in chicken feet can be easily ingested, To provide easy food texture and good nutrition to every man and woman, and to provide chicken broth.