PURPOSE: A processing method of functional chicken is provided to uniformly insert and disperse functional additive liquid including medical herbs in the chicken. CONSTITUTION: Chicken is washed, and aged in curing liquid containing flavors for 3-5 hours (S1,S2). 7 kg of water, and 500 g each of red ginseng, jujube, ginger, acanthopanax, Angelica gigas, Eucommia ulmoides, and deer antlers are mixed to obtain a medical herb mixture. The medical herb mixture is boiled until the total weight is reduced to 5 kg, and the boiled concentrate is filtered to obtain 3 kg of well-being medical herb additive liquid. 10-20 g medical herb liquid is injected into 100 g of chicken using an injection needle in an air compression pressure greater than 6-10 kg/cm^2 (S3). The chicken injected with the medical herb liquid is refrigerated and aged (S4). The refrigerated and aged chicken is molded, and the molded chicken is tumbled in a vacuum condition (S5,S6). [Reference numerals] (AA) Start； (BB) End； (S1) Washing chicken； (S2) Aging the chicken in curing liquid； (S3) Injecting additive liquid on the surface of the chicken by using an injection needle； (S4) Refrigerating and aging the chicken injected with the additive liquid； (S5) Molding； (S6) Tumbling the molded chicken in a vacuum condition본 발명은 기능성 닭고기 가공방법에 관한 것이다. 본 발명은, 닭고기를 세척한 뒤, 상기 닭고기를 염지액에 숙성시키는 제 1 단계； 기능성 첨가액을 상기 닭고기의 표피에 주입니들을 삽입시켜 주입시키는 제 2 단계； 상기 첨가액이 삽입된 닭고기를 냉장 숙성시키는 제 3 단계； 상기 냉장 숙성된 닭고기를 성형하는 제 4 단계； 및 상기 성형된 닭고기를 진공상태로 텀블링 처리하는 제 5 단계； 를 포함하는 것을 특징으로 한다.
