Maturing method of chicken using native grass enzyme and Matured chicken thereof

摘要

PURPOSE: A chicken aging method using native grass enzymes, and aged chicken are provided to offer the functionality of enzymes and to improve the taste of food. CONSTITUTION: Select and cut chicken. Remove blood of the chicken using purified water. Apply native grass enzymes on the chicken with a weight ratio of 1:8-12. Firstly age the chicken for 7 hours in the middle to low temperature of -1-6 deg. C, after storing in an airtight container. Apply marinade with the weight ratio of 1.5-3 per hundred parts by weight of the chicken which had gone through the first maturation process. Ripen the marinade to the firstly aged chicken at the low temperature of 2-7deg. C below zero for 10-18 hours. Store the aged chicken in a refrigerator after vacuum packing. The nature grass enzymes are produced by the following steps: Mix the nature grass and sugar with a weight ration of 7:3. Pour syrup consist of 30-50wt% water and 50-70wt% sugar in mixed nature grass, and store the mixture for 6-8 months under a 10-15 deg. C temperature condition. Store the mixture for 6-24 months under the outside temperature of 10-15 deg. C after sealing each mixed nature grass enzyme solution. [Reference numerals] (AA) Chicken selecting and cutting step; (BB) Chicken blood removing step; (CC) Native grass enzyme applying step; (DD) First low temperature maturing step; (EE) Marinade adding step; (FF) Second low temperature maturing step; (GG) Storing in a refrigerator after vacuum packing