First shred the chicken breast, then soak it in brine for half an hour. Bittern is made by mixing 20g bittern powder with 50g water per catty of chicken. Then stir the fried chicken powder (the ratio is 1kg of fried chicken powder pair 1kg of water) evenly, put the shredded pork in the paddle, wrap it in the paddle, drain the water, then put it in the bread crumbs and shake it with a layer of bread crumbs, separate it, shake off the excess bread crumbs, and fry it in the oil pan.
Baidu introduced:
Taiwan Province province boneless chicken fillet
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.
Second, the basic formula
Chicken breast 100㎏ ice water 20㎏ salt 1.6㎏ white sugar 0.6㎏ compound phosphate 0.2㎏ monosodium glutamate 0.3 ㎏ I+G0.03. Other tastes can be adjusted according to this taste: spicy.
Third, the process flow
Chicken breast (frozen) → thawing → dicing → slicing → (adding spices and ice water) vacuum rolling → salting → sizing → crumb wrapping → 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, then pour out some curing liquid 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.
8. Quick freezing.
9. Packaging and storage