PURPOSE: A producing method of chicken breast jerky, and the chicken breast jerky are provided to offer the improved palatability of the chicken breast jerky to users by removing the unique smell of chicken using a bamboo leaf hydrothermal extract. CONSTITUTION: A producing method of chicken breast jerky comprises the following steps: mixing 19-21wt% of oligosaccharide, 9-11wt% of sugar, 66-68wt% of soy sauce, 1-3wt% of capsaicin powder, and 1-2wt% of black pepper powder； mixing 100 parts of mixture by weight with 80-120 parts of bamboo leaf hydrothermal extract by weight to obtain immersion liquid； dipping chicken breast slices into the immersion liquid； and drying the chicken breast slices.본 발명은 닭 가슴살 육포의 제조 방법 및 그 방법에 의하여 얻어진 닭 가슴살 육포을 개시한다. 본 발명의 닭 가슴살 육포의 제조 방법은 죽엽 열수 추출액을 이용함으로써 닭 고기 특유의 냄새를 없애고, 그럼으로써 기호성을 높이며 죽엽으로 인해 항산화 활성을 갖는 닭 가슴살 육포을 제조할 수 있게 한다.
