Taiwan boneless chicken tenderloin
Boneless chicken tenderloin is a kind of chicken fast food that uses fresh chicken breast as raw material, marinated, coated with crumbs, deep-fried and quick-frozen. According to consumer demand, the flavor is divided into spicy, original flavor and cumin, curry, etc. When consumed, it can be deep-fried for 2-3 minutes using 170℃ oil temperature. It has been loved by consumers because of its easy to eat, golden yellow appearance, crispy and delicious taste, and very tasty when dipped in ketchup and salad. As a deep-processing product of chicken, boneless chicken fillet has the advantages of convenient processing, less investment in equipment; long shelf life, low-temperature refrigeration up to 12 months; increase the added value of chicken 10%-40%.
One, raw and auxiliary materials
Fresh chicken breast meat qualified by veterinary health inspection, fat content of 10% or less; salt, monosodium glutamate, sugar, Nate Chicken Flavor and other commercially available; spices, wheat flour commercially available, phosphate for the analysis of the grade, the pulp powder and wrapped in powder commercially available.
Basic Formula
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 Powder 0.16㎏, Garlic Powder 0.05㎏, Other Flavorings 0.8㎏, Tian Bo Chicken Flavorings 209280.2㎏, Chicken Flavorings 210670.01㎏. Other flavors can be adjusted on the basis of this flavor: add 1㎏ of chili powder for spicy flavor, 1.5㎏ of cumin powder for cumin flavor, 0.5㎏ of curry powder for curry flavor.
Three, process flow
Chicken breast meat (frozen) → thawing → dicing → cutting strip → (add spices, ice water) vacuum tumbling → marinating → sizing → wrapping crumbs → quick-freezing → 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 breast meat strips dripping 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, preheat the fryer to 185 ℃, so that the wrapped chicken pieces in turn through the oil layer, using shortening or palm oil, deep frying time 25 seconds.
Chicken large breast meat (frozen) → thawing → dicing → cutting strips → (add spices, ice water) vacuum tumbling → marinade → sizing → coated with crumbs → deep-frying → quick-freezing → packaging → warehousing
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 natural thawing 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, and give the chicken pieces even slurry. The slurry is made of special slurry with the ratio of powder:water=1:1.6, in the pulping machine, the pulping time is 3 minutes, and the viscosity of the slurry is uniform.
6. On the 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 uniformly, and finally put into the plastic mesh baskets, gently shaking, shaking off the surface of the attached chips.
7. Frying. First of all, preheat the fryer to 185 ℃, so that the wrapped chicken pieces in turn through the oil layer, using shortening or palm oil, deep-frying time of 25 seconds.
8. Quick freezing.
9. Packing into storage.