Scientifically match honey, pineapple, winter puree, and chicken with complementary advantages to make nutritious honey-pineapple flavored winter puree chicken nuggets, and study the factors that affect the quality of chicken nuggets through sensory evaluation. Homemade sandwich fun chicken nuggets provide effective technical parameters. Recipe Name Volume(%) Chicken Thigh 20-40 Chicken Breast 20-40 Chicken Skin 5-15 Whole Egg Liquid 2-5 Honey 0.5-1 White Sugar 0.5-1 Salt 0.5-1 Monosodium Glutamate 0.2-0.5 Corn Starch 1-5 White Pepper Powder 0.2-0.5 Ginger Paste 1-5 Pineapple 6-10 Phosphate 0.2-0.5 Whole Milk Powder with Calcium 1-3 Winter Paste Filling 5-7 Water 10-15 Process Flow Operation Points: 1.

Beef burger are beef products made from beef as raw material and processed through processes such as ground meat, marinating, and molding. As a new type of beef meat products, beef patties need to be cooked by frying, roasting, and deep-frying before eating. 1. Basic Processing Technology: Thawing Raw Meat → Trimming → Ground Meat → Marinating → Mixing → Forming → Quick Freezing → Packaging → Final Product 2. Quality and Processing Characteristics: The research on quality and processing characteristics is the main direction of current research on beef patties. There are 20 kinds of beef patties with different fat

1. Raw Material Acceptance Fresh chicken thighs with skin, normal color and smell, freeze the thighs in the quick-freezing room to a semi-hard state, and then cut into cubes of about 1 cm³. No soft and hard bones, inflammation points, congestion, fat, hairy roots, and foreign bodies. 2. Ingredients Prepare the seasoning liquid according to the formula in the ingredient list. The ingredients are required to be fully stirred, carefully check to ensure that there is no foreign matter before use, and the temperature of the seasoning is below 10°C. 3. Tumbling Pour the raw materials and the seasoning liquid

1. Ingredients: Chicken breast, chicken skin, fat, corn starch, soy protein isolate, salt, monosodium glutamate, sugar, white pepper, ginger, onion, green onion, breading powder, bread crumbs, compound phosphate, carrageenan. 2. Production Process: Raw Material Thawing → Minced Meat → Chicken Skin Emulsification → Beating → Static Marinating → Forming → Starching → Crumbing → Quick Freezing → Packaging → Final Product 3. Operation Points: 3.1. Raw Materials are Thawed: Remove the outer packaging of the qualified chicken breasts, chicken skins, and fats, and place them on the stainless steel chopping board in the thawing room to naturally thaw until the meat center temperature