1. Raw and auxiliary materials
Fresh chicken breast meat has passed the veterinary inspection and has a fat content of less than 10%; salt, monosodium glutamate, white sugar, Knight chicken flavor, etc. are commercially available ; Spices and wheat flour are commercially available, complex phosphates are of analytical grade, and batter and breading powder are commercially available.
2. Formula (unit: kg)
Chicken breast 100, ice water 20, salt 1.6, white sugar 0.6, compound phosphate 0.2, MSG 0.3, I+G0.03 , white pepper 0.16, garlic powder 0.05, other spices 0.8, Tianbo chicken flavor 20928 0.2, chicken flavor 21067 0.01.
Other flavors can be adjusted based on this flavor: add 1kg of chili powder for spicy flavor, 1.5kg of cumin powder for cumin flavor, and 0.5kg of curry powder for curry flavor.
3. Process
Chicken breast (frozen) → Thaw → Dice → Cut into strips → (Add spices, ice water) Vacuum rolling → Pickle → Sizing → Breading → frying → quick freezing → packaging → storage
4. Specific steps
1. thaw. Remove the outer carton and inner plastic bag of the chicken breast meat that has passed the veterinary inspection, and place it on the stainless steel chopping board of the thawing room to defrost naturally until the center temperature of the meat is -2°C.
2． Cut into strips. Cut the breast meat into strips along the direction of the muscle fibers, each weighing 7-9 grams.
3. Vacuum roll and marinate. Place the chicken breasts, spices and ice water in the tumbler, cover the lid, vacuum, vacuum degree -0.9pa, rotate forward for 20 minutes, reverse for 20 minutes, and finally 40 minutes.
4. pickled. Place in a refrigerated room at 0℃-4℃ for 12 hours.
5． Sizing. Place the cut chicken pieces on the conveyor belt of the basting machine to evenly batter the chicken pieces. The slurry uses a special slurry with a ratio of powder: water = 1:1.6. In the beater, the beating time is 3 minutes, and the viscosity of the slurry is uniform.
6． Crumbs. Use commercially available special breading powder. In a stainless steel plate, first put an appropriate amount of breading crumbs, then drain off part of the pickling liquid from the breast meat strips and put it into the breading powder. Use your hands to evenly coat the sizing chicken strips with crumbs. Press gently to coat the crumbs evenly, and finally put it into a plastic mesh basket and shake gently to remove any crumbs on the surface.
7. Fry. First, preheat the frying machine to 185°C, pass the wrapped chicken pieces through the oil layer in sequence, use shortening or palm oil, and fry for 25 seconds.
Preparation of chicken steak:
Two pieces of chicken breast
Marinage: curry powder, black pepper, lemon juice, salt, monosodium glutamate, starch, peanut oil, Sugar, minced garlic
Method: 1 Chicken breast is generally thick, so cut the breast into two pieces with a horizontal knife
2 Add marinade and marinate for half an hour (I marinated it all night because I was afraid I wouldn’t have enough time when I got back from get off work)
3 Add oil to a red pan and fry the chicken steak.
4 Fry until both sides are slightly browned and then remove from the pan. Spread on the accompanying plate of lettuce.
5 There must be residual marinade on the plate where the marinated chicken pieces are marinated. Add a little water and stir evenly to make the sauce, then heat the pot
to cook. The original curry sauce is made simply like this. Then pour the juice over the chicken pieces.
6 Sprinkle some black pepper on the chicken cutlets and you are done.