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 is -4°C.
3.2. Minced with a Meat Grinder:
Use a meat grinder to grind the chicken breast, chicken skin, fat, as well as green onions, onions, and ginger, and set aside.
3.3. Chicken Skin is Emulsified:
Add the minced chicken skin, soy protein isolate, and ice water to the beating machine. Note that the beating temperature should be controlled below 10°C.
3.4. Beating:
Put the ground chicken breast, fat, emulsified chicken skin, and other auxiliary materials into the beating machine, and beat for 10-30 minutes at a speed of 400r/min.
3.5. Quietly Pickled:
Place the kneaded meat in a pre-cold room at 0~4℃ and marinate for 8-12h.
3.6. Forming:
The marinated meat filling is made into round cakes with a forming machine, and the individual mass is controlled to 48-52g/piece.
3.7. Starching:
Brush both sides of the formed meatloaf with a layer of a slurry prepared with batter powder.
3.8. Crumbs:
Sprinkle a layer of bread crumbs evenly on both sides of the meatloaf in time, and then lightly press the bread crumbs with your hands to make it stick.
3.9. Quick Freezing:
Place them neatly, push them into the freezer at -25℃, and quickly freeze until the core temperature is ≤-4℃.
3.10. Package:
The net content is 500g/bag, 8 bags/carton.
