1. Thawing. The veterinary inspection of qualified 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. Place 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 uniform.

6. 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 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 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 of 25 seconds.

8. Quick freezing.

9. Packing and storage.