I. Requirements for raw and auxiliary materials
Chicken by the Veterinary Health Inspection qualified, salt, monosodium glutamate, sugar, spices, Nate Chicken Flavor and other commercially available; compound phosphates for the analytical grade.
Basic Formula
Chicken Breast 100㎏, Chicken Skin 15㎏, Chicken Fat 15㎏, Ice Water 30㎏, Salt 2㎏, Sugar 1.5㎏, Compound Phosphate 0.25㎏, White Pepper 0.16㎏, Garlic Powder 0.1㎏, Starch 10㎏, Soybean Separate Protein 2㎏, Other Flavorings 0.8㎏, Chicken Flavorings CH-3 0.3kg. kg, Chicken Flavor 03031 0.1 kg.
Three, necessary equipment
Meat grinder, meat tumbler, automatic double punch card sausage machine, smoker, packaging machine
Four, process
Chicken breast defrosting → grinder → tumbler (add salt, sugar, compound phosphate, white pepper, spices and flavorings) →filling →smoking-steaming →cooling →packaging→ storage
Tianbao chicken flavor CH-3 0.3㎏, other spices 0.1㎏, and other flavorings 0.1㎏. Storage
V. Specific step breakdown
1, thawing. Frozen chicken at room temperature, unpacking the bag on the thawing rack natural thawing, thawing of the center of the temperature at 2 degrees can be.
2, meat grinder. Put the chicken in the meat grinder, use Φ5mm grate to grind, pay attention not to mix the chicken hair and bone residue and other foreign matter.
3, tumbling. Add chicken, salt, sugar, spices and flavorings according to the proportion, cover and vacuum. Forward 15 minutes, reverse 15 minutes, rest 30 minutes, tumbling time 4 hours. Place in the freezer and leave to marinate for 12 hours.
4. Filling. Pour the marinated material into the enema machine. Fill with protein sausage Φ33mm, and hang the finished semi-finished products on the smoked net rack cart.
5, thermal processing First smoked, set the temperature of the smoker box 60 ℃, smoking time 30 minutes; followed by cooking set the temperature of the smoker box 85 ℃, the center temperature of 80 ℃, sterilization time of 40 minutes can be, and finally exhaust 3 minutes. Note: Smoke box use a long time, above the smoked rust on the inner wall with water is difficult to clean, many manufacturers for this trouble, it is recommended to use the company's fumigation cleaning agent, it is easy to clean off.
6, cooling. The end of thermal processing can be placed in the freezer to cool.
7, packaging. The products are bagged according to the required weight of the market, labeled, packed in cartons, neatly arranged, tightly sealed, the outer box should be clearly marked.
8, storage. Boxed products promptly into the 0 ℃ ~ 4 ℃ low-temperature storage. In order to prevent the product temperature is too high, the product from packaging to storage time shall not exceed 30min
Six, edible
Can be eaten directly, but also according to personal preference.