Fresh chicken breast by veterinary health inspection qualified, fat content of 10% or less; salt, monosodium glutamate, sugar, Nate Chicken Flavor and other commercially available; spices, wheat flour is commercially available, the compound phosphates for the analytical grade, the pulp powder and wrapping powder using commercially available.
Two, the formula (unit: kg)
Chicken breast 100, ice water 20, salt 1.6, sugar 0.6, compound phosphate 0.2,monosodium glutamate 0.3, I + G 0.03, white pepper 0.16, garlic powder 0.05, other spices 0.8, Tianbo chicken flavor 20928 0.2, chicken flavor 21067 0.01.
The other flavors can be used as follows.
Other flavors can be adjusted on the basis of this flavor: spicy flavor with chili powder 1 kg, cumin flavor with cumin powder 1.5 kg, curry flavor with curry powder 0.5 kg.
Three, process
Chicken breast (frozen) → thawing → diced → cut strips → (add spices, ice water) vacuum tumbling → marinade → batter → coated with crumbs → deep-fried → quick freeze →Packaging → storage
Four, specific steps
1. Thawing. Qualified by veterinary inspection of chicken breast meat, remove the outer carton and inner packaging plastic bags, placed in the thawing room on the stainless steel plate naturally thawed to the meat center temperature -2 ℃ can be.
2. Cut strips. Cut the breast meat into strips along the direction of the muscle fiber, the weight of each strip in 7-9 grams.
3. Vacuum tumbling marinade. Put the chicken big breast, spices and ice water in the tumbler, cover and vacuum, vacuum -0.9pa, forward 20 minutes, reverse 20 minutes, *** 40 minutes.
4. Marinade. Let stand in a refrigerated room at 0°C-4°C for 12 hours.
5. Basting. Put the cut chicken pieces on the conveyor belt of the sizing machine to evenly sizing the chicken pieces. The slurry is made of special slurry with the ratio of powder: water = 1:1.6, and in the pulping machine, the pulping time is 3 minutes, and the viscosity of the slurry is uniform.
6. Crumbs. The use of commercially available special coating powder, in a stainless steel plate, the first into the appropriate amount of coating chips, and then the breast meat strips drained part of the marinade into the coating powder, with a hand on the sizing of chicken strips uniformly on the crumbs and gently press, coating chips evenly, and finally into a plastic mesh basket, gently shaking, shaking off the surface of the attached chips.
7. Frying. First of all, the deep fryer is preheated to 185 ℃, so that the wrapped chicken pieces in turn through the oil layer, using shortening or palm oil, deep frying time 25 seconds.