Chicken Breast 100 Ice Water 20 Salt 1.6 Sugar 0.6 Salt 0.2 Monosodium Glutamate 0.3 White Pepper 0.16 Garlic Powder 0.05 Other Spices 0.8 Chicken Flavor 210670.01㎏. Other flavors can be adjusted on the basis of this flavor: spicy flavor add chili powder 1 kg, cumin flavor add cumin powder 1.5 curry flavor add curry powder 0.5 chicken paste 20

Process

Chicken breast meat (frozen) → thawing → dicing → cutting → cutting strips → (add spices, ice water) vacuum tumbling → marinade → glazing → coating crumbs → quick-freezing → packaging → warehousing

Specific steps

Marination.

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, in the pulping machine, the pulping time is 3 minutes, and the viscosity of the slurry is even.

Crumbing. 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 evenly on the crumb after gently pressing, coating chips uniformly, and finally put into the plastic mesh baskets, gently shaking, shaking off the surface of the attached chips.

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, frying time 25 seconds.