PURPOSE: Chicken meat processed food using a hot carcass-treatment process, and a producing method thereof are provided to improve the water holding capacity and the emulsifying capacity of a final product. CONSTITUTION: A producing method of chicken meat processed food using a hot carcass-treatment process comprises the following steps: crushing hot chicken meat using a chopper； adding salt into the chopped meat； mixing 20-50wt% of pre-salted hot chicken meat, 20-30wt% of cold chicken meat, 30wt% of pork back fat, and 20wt% of ice； emulsifying the mixture using a silent cutter； and packaging the emulsified mixture before storing at the low temperature. The chicken meat processed food is selected from chicken patties, frozen chicken nuggets, chicken cutletsm or sausages. [Reference numerals] (AA) Warm chicken meat； (BB) Cold chicken meat； (CC) Pork fat； (DD) Salt； (EE) Crusher(8mm plate)； (FF) Ice； (GG) Emulsifying； (HH) Filling； (II) Cellulose casing； (JJ) Heating； (KK) Temperature lower than 10 deg. C(30 minutes)； (LL) Cooling； (MM) Vacuum-packaging, PE/nylon； (NN) Packaging； (OO) Storing본 발명은 온도체 가공을 활용한 계육 가공식품 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 온도체 계육에 2~4%의 염을 첨가하여 예비 냉각한 온도체 예비 염지육과 냉도체를 혼합함으로써 최종제품의 보수력, 유화력 및 가공수율을 증진시킨 온도체 가공을 활용한 계육 가공식품 및 그 제조방법에 관한 것이다.
