1. Thaw. Remove the outer packaging carton and the inner packaging plastic bag from the chicken breast, and naturally thaw it on the stainless steel chopping board in the thawing room until the meat center temperature is -2℃.

Step 2 slice. 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.