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 into the tumbler and knead machine to mix and stir evenly, knead for about 15 minutes, and control the temperature at 10°C.
4. Flouring
Mix and coat the flour according to the proportion specified in the ingredient list.
It is required that the powder is evenly coated and not adhered to each other. After being wrapped, it is evenly put into the frying machine.
5. Frying
Use first-grade soybean oil at 170℃ for 1 minute to fry, and check the oil temperature at regular intervals. When frying, the diced meat and the diced meat cannot stick together.
Good shape after frying, no adhesion phenomenon.
6. Freezing
The temperature of the single-freezer drops below -30℃, and the fried product is placed in a single-freezer tray, and placed in the single-freezer for 30 minutes to freeze the meat core temperature below -18℃.
7. Packaging
Pack the quick-frozen meat in a bag, tightly sealed, airtight, and marked on the bag as required.
Before bagging, check the meat carefully to ensure that there is no foreign matter.
Confirm that the product type corresponds to the bag to avoid incorrect installation
metal detection.
Debug the metal detector according to the operating procedures. After confirming that the detector is sensitive, pass the product bag by bag through the metal detector to detect metal, and check the sensitivity of the detector according to the prescribed steps every half an hour.
8. Ingredient List
The following formula is for reference only. Please check the latest version for the type and dosage of related additives, and use it in compliance.
Its practical seasoning liquid + water-retaining agent is delicious, and it is coated with special flour, and the taste of the fried product is very authentic.
8.1. Rolling and Kneading Materials (100kg raw materials):
- Black pepper type: seasoning liquid 5Kg, water 16.68Kg, garlic 1Kg, ginger 0.55Kg, water retention agent 0.5Kg, black pepper 0.15Kg.
- Garlic type: seasoning liquid 6Kg, water 11.56Kg, garlic mash 5Kg, ginger mash 0.55Kg, water retention agent 0.5Kg, garlic slice 8.32Kg.
- Spicy type: seasoning liquid 6Kg, water 11.56Kg, garlic 1Kg, ginger 0.55Kg, chili oil 0.4Kg, water retention agent 0.5Kg
8.2. Battering Materials:
- Black pepper type: 1Kg soaking ingredients
Special breading 400g, baking powder 4.64g, 30 mesh black pepper crushed 10g, onion powder 8g.
- Garlic type: 1Kg soaking material
Special breading powder 350g, baking powder 1.929g, garlic powder 6.889g, onion powder 5.51g, chicken nugget spice 600004 powder 2.2g.
- Spicy type: 1Kg soaking raw material
Special breading powder 350g, baking powder 1.94g, chili powder 6.93g, onion powder 5.55g.
Seasoning Liquid
| Name | Quantity（kg） |
| Soy Sauce | 400.5 |
| White Sugar | 50 |
| Xanthan Gum | 0.3 |
| Guar Gum | 0.2 |
| Ground White Pepper | 24 |
| Ground Black Pepper | 5 |
| Edible Salt | 10.5 |
| Bonito Essence | 7.5 |
| MSG | 2.5 |
Special Breading Powder:
| Name | Percent(%) |
| Potato Starch | 79 |
| Corn Flour | 20 |
| Salt | 1 |
Aquasorb:
| Name | Quantity(kg) |
| Sodium tripolyphosphate | 16.2 |
| Sodium hexametaphosphate | 4.4 |
| Glucose Powder | 5.92 |
| Protein Powder | 5.64 |
| Powdered MSG | 3.92 |
| Disodium Succinate | 1.08 |
| Edible Salt | 2.2 |
| Guar Gum | 0.08 |
| Locust Bean Gum | 0.16 |
| Carrageenan | 0.44 |
