METHOD FOR MANUFACTURING OF CHICKEN SLICES OF ROAST USING CURING LIQUID CONATAINING DIETARY FIBER AND COLLAGEN AND THE CHICKEN SLICES OF ROAST

摘要

PURPOSE: Korean style barbecued chicken using a curing solution containing edible fibers and collagen, and a producing method thereof are provided to improve the functionality of chicken. CONSTITUTION: A producing method of Korean style barbecued chicken using a curing solution containing edible fibers and collagen comprises the following steps: mixing soy sauce, ice, the edible fibers, and the collagen to obtain the curing solution; mixing the chicken with the curing solution in a tumbler after softening the chicken for 50-70 minutes; and heating the cured chicken in a combi-steamer at 70-90 deg C for 40 minutes. The curing solution is injected into the chicken using an injector.