The present invention relates to a method for preparing kimchi chicken rib with culled chickens, wherein the method comprises the steps of: immersing an entire culled chicken(a breeding chicken or an aged hen) into a salting liquid including nitrite, phosphate, salt, etc. for three days, in order to readily debone culled chickens and enhance juicy, texture and color thereof heat-treating the immersed chicken at 120°C for 10 minutes under high-pressure and high-temperature conditions cooling and deboning the chicken and mixing the deboned chicken meat with seasoning for chicken ribs and grilling the seasoned chicken meat on a heat plate or wherein the method comprises the steps of: adding simultaneously both a salting liquid and seasoning to the chicken meat previously deboned in the chicken processing factory in order to enhance the quality and also simplicity and storage capability of the product allowing the same to be salted and matured for three days and grilling the matured meat on a heat plate or putting the matured meat into a retort pouch package to sterilize the same at 120°C for 30 minutes.COPYRIGHT KIPO 2015본 발명은 폐계닭의 발골을 쉽게 하고 다즙성, 조직감 및 색깔을 증진시키기 위하여 통닭 폐계닭(종계,산란노계)을 아질산염, 인산염, 소금 등이 들어있는 염지 피클액에 3일간 염지를 실시한 후 120℃에서 10분간 고온고압에서 가열처리하여 냉각한 다음 발골하여 전통 김치 닭갈비 양념에 재워 열판에 가열하는 방법이나, 품질을 증진시키면서 간편성과 저장성 증진을 위해 이미 닭가공장에서 발골된 정육을 이용하여 염지와 양념을 동시에 넣고3일간 저장(염지 및 숙성)후에 열판에서 가열하거나 레토르트파우치 포장에 넣어 120℃에서 30분간 살균하는 방법을 개시한다.
