Bone-removed chicken fillet is a kind of chicken fast food made from fresh chicken breast by pickling, breading, frying and quick freezing. According to the needs of consumers, tastes can be divided into spicy, original, cumin, curry and so on. When eating, it can be fried at the oil temperature of 170℃ for 2-3 minutes. Because it is convenient to eat, golden in appearance, crisp and delicious in taste, and delicious in ketchup and salad, it has always been loved by consumers. As a deep processing product of chicken, boneless chicken fillet is convenient to process and has less equipment investment. Long shelf life, up to 12 months in cold storage; Increase the added value of chicken 10%-40%.
I. Raw and auxiliary materials
The fresh chicken breast passed the veterinary health examination, and the fat content was below 10%. Salt, monosodium glutamate, sugar, knight chicken essence, etc. Is commercially available; Spice and wheat flour are commercially available, compound phosphate is analytically pure, and pulp powder and wrapping powder are commercially available.
Two. Formula (unit: kg)
Chicken breast 100, ice water 20, salt10.6, sugar 0.6, compound phosphate 0.2, monosodium glutamate 0.3, I+G0.03, white pepper 0. 16, garlic powder 0.05, other spices 0.8, Tian Bo chicken essence 209280.
Other tastes can be adjusted based on this taste: Chili powder 1kg for spicy taste, cumin powder 1.5 kg for cumin taste, and curry powder 0.5 kg for curry taste.
Third, the process flow
Chicken breast (frozen) → thawing → dicing → slicing → (adding spices and ice water) vacuum rolling → pickling → sizing → wrapping crumbs → frying → quick freezing → packaging → storage.
Fourth, the specific steps
1. Thaw. Remove the outer packaging carton and the inner packaging plastic bag from the chicken breast that has passed the veterinary inspection, and naturally thaw it on the stainless steel chopping board in the thawing room until the meat center temperature is -2℃.
2. Cut into strips. Cut the breast meat into strips along the direction of muscle fibers, each weighing 7-9g.
3. Vacuum rolling pickling. Put the chicken breast, spices and ice water into a drum machine, cover it, vacuum it, with the vacuum degree of-0.9pa, rotate it forward for 20 minutes, reverse it for 20 minutes, * * * for 40 minutes.
4. pickling. Let it stand in the cold storage at 0℃-4℃ 12 hours.
5. Sizing. Put the cut chicken pieces on the conveyor belt of the sizing machine and evenly size the chicken pieces. The slurry is a special slurry, and the ratio is powder: water = 1: 1.6. In the beater, the beating time is 3 minutes, and the viscosity of the slurry is uniform.
6. Bread crumbs. Using the special wrapping powder on the market, first put a proper amount of wrapping crumbs in a stainless steel plate, and then drain some pickling solution from the breast strips and put it into the wrapping powder. Spread the breadcrumbs evenly on the sized chicken strips by hand, gently press them until the breadcrumbs are evenly wrapped, and finally put them into a plastic net basket and gently shake them to shake off the breadcrumbs on the surface.
7. Fried food. First preheat the frying machine to 185℃, let the wrapped chicken pieces pass through the oil layer in turn, and fry with shortening or palm oil for 25 seconds.
Chicken chops production:
Two pieces of chicken breast
Marinade: curry powder, black pepper, lemon juice, salt, monosodium glutamate, starch, peanut oil, sugar and garlic.
Practice: 1 Chicken breast is generally thick, so cut the chicken breast into two pieces with a horizontal knife.
Add marinade and marinate for half an hour (I marinated all night for fear that I wouldn't have enough time to come back from work)
Red pot, come on, fry chicken chops.
Fry until both sides are a little brown, then pick up the pot and spread it on the lettuce with the vegetables.
There must be residual gravy on the plate of pickled chicken pieces. Add less water and stir evenly to make juice, then heat the pot.
After cooking, the original curry juice is simply prepared. Then pour the juice on the chicken pieces.
Sprinkle some black pepper on the chicken chops and you're done.