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. Raw material selection. Choose fresh skinless chicken breasts and skinless chicken thighs. They are required to be free of soft and hard bones, congestion, shiny muscles, light yellow, and normal fat white, tight meat, toughness, elasticity after thawing, and no peculiar smell. The pineapple is fresh and not rotted.
2. Raw material processing. Minced chicken thigh meat is twisted with a 13mm orifice plate, chicken breast is twisted with an 8mm orifice plate, and chicken skin is twisted with a 5mm orifice plate; peel the pineapple with a knife and cut into pieces, and chop it into 2～3mm particles ( Put the chopped pineapple into a container, add water, and add a small amount of edible salt to reduce browning and astringency during processing. The pineapple is submerged in water and placed in an environment of 0-4°C).
3. Add auxiliary materials and stir. Put the ground chicken thighs and chicken breasts (the temperature of the raw materials is controlled at 0-4 ℃) into the mixer and stir for 3 minutes (rotation speed 10r/min) → add salt and phosphate and twist for 1 min (rotation speed lOr/min) → add white sugar, Honey, monosodium glutamate, white pepper, ginger puree, diced pineapple and minced for 5 min (rotating speed 20r/min) → adding egg liquid and mincing for 2 min → adding chicken skin and mincing for 3 min → plus corn starch and milk powder mincing for 3 min (rotating speed l0r /Min) Stirring for 5min (rotating speed 45r/min) → final stirring for 1min (rotating speed 30r/min) for discharging.
4. Pickle, shape, and paste Dongrong stuffing. Marinate at 0～4℃ for no less than 4h; shape the marinated meat with a cartoon chicken nugget forming machine (Mickey head, heart, star, moon, etc.), and slowly freeze to the center temperature of 0～ after forming. Spread batter on the surface of the formed chicken nuggets (only one side) at 4°C.
5. Sizing and bran. The cartoon chicken nuggets with fillings are smashed with a sizing machine, and finally a layer of yellow bread crumbs is applied with a breader.
6. Pre-fried, quick-frozen, and packaged. Pre-fry with an oil temperature of 180°C for the 50s. A beautiful golden yellow color is formed, and it is quickly frozen in an environment of -35°C to a core temperature of ≤-18°C, and packaged as required. The product is a quick-frozen raw product.
7. Product inspection. Inspect one by one according to product requirements, and transfer qualified products to the next process.
8. Inspect the packaging and warehousing. Pack and store within 30min. Ensure product quality is stable.
Technical index:
Color: golden yellow in appearance.
Taste and flavor: crisp on the outside and tender on the inside. The pineapple milk has a strong aroma.
Appearance: All kinds of cartons.
Packaging: The label is complete and clear, the seal is flat and firm, frost-free, and no foreign matter visible to the naked eye. Technical indicators meet the requirements and standards of quick-frozen prepared foods, comprehensive evaluation.
