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| production, chicken shrimp |
| Release time:2012/6/29 |
| Chicken shrimp is a low fat high protein food, has the effect of nutrition tonic, it overcomes the chicken and the shortcomings of light was taste products, products like shrimp, taste pure, is a kind of enjoyed by young and old snack food. A, the process flow Material for cooking hand tore up the paste stick bread crumbs Fried cooling vacuum packaging sterilization finished products Second, key operation 1. The choice of raw meat choose fresh to skin big chest, raw meat comply with the national food hygiene standards. 2. For the deployment of salted liquid (100 kg water with Chinese prickly ash 1.420 kg, cinnamon 3.380 kg, nutmeg 120 kg, anise 1.725 kg, white pepper 1.200 kg, cardamom 0.600 kg, ginger 2.740 kg, scallions 7.880 kg, salt 3.700 kg, potassium sorbate 0.100 kg) above to the water boil 10 minutes, after cooling preserved as liquid, will join the chicken breast for 12 hours. 3. Cooking with 100 ℃ steam evaporate 8 minutes. 4. Hand tore to chicken breast cooling the subsequent party tear 1-1.5 cm wide, long 3-5 cm article the breast of the meat. 5. The preparation and paste wrapped paste A paste formula: corn starch 73 kg, MianBaiTang 27 kg, chicken fine 3.5 kg, soybean protein isolated 15 kg, ginger powder 1.2 kg, monosodium glutamate 2.5 kg, salt 4.5 kg, potassium sorbate 0.174 kg, water 40 kg B wrapped paste: according to the above formula match into paste, will hand tore the chicken breast with batter after quickly into the bread crumbs, fully up well C Fried and cooling: will the breast of the bread crumbs wrapped with meat into 180 ℃ article of oil, fry 67 seconds after rinse and drain, cooling to room temperature D packaging and sterilization: Fried breast meat packing specifications according to article require a transparent cooking bags or aluminum foil bag, and then be vacuum sealing, vacuum 0.05 0.06 MPa, check for leaks, sterilization formula for 10 min-30 min-15 min / 121 ℃, high pressure cooling Three, product quality standard 1. The sensory characteristics entrance delicious, has the obvious chicken flavor, the appearance of amber, glittering and translucent, form the shrimp. 2. Physical and chemical index comply with the relevant state provisions (1 mg/kg ≦ lead, arsenic ≦ 0.5 mg/kg content, mercury content ≦ 0.5 mg/kg) 3. Microbiology indicators in accordance with the relevant provisions of the total bacterial count (20 / g ≦, escherichia coli ≦ 3/100 grams, and may not |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
E-mail: jiarijixie@yahoo.cn
Website: coediter.com
