PURPOSE: A curing method of chicken using Lactococcus is provided to hygienically process the chicken by performing a sterilization process, and to make seasoning seeped into the chicken by tenderizing action of lactic acid bacteria. CONSTITUTION: A curing method of chicken using Lactococcus includes a step for aging refined salt 63%, chemical seasoning10%, whole egg powder 9%, Oleoresin Capsicum 5%, a curing solution mixture including nucleic acid 3%, Lactococcus, crushed garlic and onion and water for 24 hours or more in temperature of 5C or less. The curing solution mixture is mixed with the Lactococcus 120 ~ 180g, water 2000 ~ 2400g, the garlic 100 ~ 140g, and onions 100 ~ 140g based on the chicken 16kg. The curing solution mixture further includes curry powder.
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