Raw materials for making chicken fillet

The fresh chicken breast is qualified by veterinary inspection, and the fat content is less than 10%. Salt, monosodium glutamate, granulated sugar and chicken flavor are sold on the market; spices and wheat flour are sold in the market, and the compound phosphate is used as analytical grade, slurry powder and coated powder.

Basic formula

Chicken breast 100g, ice water 20g, salt 1.6g, white granulated sugar 0.6g, compound phosphate 0.2g, MSG 0.3g, I+G0.03g, white pepper powder 0.16g, garlic powder 0.05g, other spices 0.8g, 20928 Tian Bo chicken flavor 0.2g, 21067 chicken flavor, 0.2g. Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1g, cumin flavor with cumin powder 1.5g, curry flavor with curry powder 0.5g.

technological process

Chicken breast (frozen product) → freezing → dice → slice → (participate in spices, ice water) vacuum rolling → pickling → sizing → wrapping chips → frying → quick freezing → packaging → storage

Specific steps

1. Freezing. Remove the outer packing carton and the inner packing plastic bag of the chicken breast meat which has passed the veterinary examination, and put it on the stainless steel cutting board in the freezing room to naturally freeze until the inner temperature of the meat is - 2 ℃.

2. Slitting. The breast was cut into strips along the direction of muscle fibers, each weighing 7-9g.

3. Vacuum rolling and pickling. Put the chicken breast, spices and ice water in the rolling kneading machine, cover the lid, vacuum, vacuum degree - 0.9pa, rotate forward for 20 minutes, rotate for 20 minutes, a total of 40 minutes.

Chicken Fillet

4. Pickle. The storage was stopped at 0 ℃ - 4 ℃ for 12 hours.

5. Sizing. Put the cut chicken pieces on the conveyor belt of the sizing machine and evenly size the chicken pieces. The special slurry is selected, and the ratio of powder to water is 1:1.6. In the beater, the beating time is 3 minutes, and the slurry viscosity is uniform.

6. Chip on. Select the commercially available special wrapping powder, put appropriate amount of wrapping crumbs in the stainless steel plate first, then drain the breast strips, and put part of the pickling liquid into the wrapping powder. Use the craft to evenly chip the chicken strips after sizing, and then gently press and wrap the crumbs evenly, and then put them into the plastic net basket, gently shake and shake to remove the attached crumbs on the surface.

7. Deep fried. First, preheat the fryer to 185 ℃, make the wrapped chicken pieces pass through the oil layer in turn, choose shortening or palm oil, and fry for 25 seconds.

8. Quick freezing.

9. Packing and warehousing.