Qingdao Tester Technology Co., Ltd. was established in 2009, is a professional company engaged in meat products, aquatic products, catering ingredients and ingredients, research and development, production, technical services, sales in one, the main high-end compound phosphate, functional colloids, compound spice seasonings, compound antioxidants, imported casings and other products.
Below we will introduce the method of making Kung Pao chicken products using Tester water retaining agents, thickeners and marinades:
1. Process flow
Raw material acceptance → (thawing) picking→ pretreatment→ kneading, modulation→ quantitation, packaging → quick-frozen → metal detection→ quality inspection, storage
2. Technical requirements and parameters
2.1 Raw material acceptance and ratio
2.1.1 Peeled chicken breast: it is required to have normal color, no lesions, no odor, no congestion, and no impurities.
2.1.2 Peeled fried peanuts: no mold particles, no odor, uniform color.
2.1.3 Dried red pepper: no mold, no insect moths are required.
Unit: kg
2.2 (Thaw) Picking
2.2.1 Thawing: natural thawing, thawing room temperature: 16 ~ 20 ° C, after thawing the core temperature of raw meat is controlled at -3 ° C ~ -1 ° C.
2.2.2 Picking: The raw meat after selection is required to have no broken bones, dirt, flesh and blood, lymph, diseased tissue, and no hair and other impurities. The temperature of the raw meat after picking is controlled at -2 °C ~ 0 °C, and it enters the next process in time.
2.3 Raw material pretreatment
2.3.1 Peeled chicken breast: Cut the chicken breast into 1*1*1cm or so.
2.3.2 Dried red pepper: Wash the dried red pepper and cut into small pieces of 1 to 2 cm.
2.4 Roll kneading, modulation
Weigh the diced chicken and add it to a clean kneading machine, then add table salt, Tester acidity regulator, aquatic powder (that is, according to starch: water (ice water in the formula) = 1:1 mix well), material water (mix the seasoning with water evenly, completely dissolve), roll for about 20 minutes, and then add weighed peeled fried peanuts and dried red pepper, roll and knead for 5 minutes to mix evenly after the machine, the temperature of the machine is controlled below 7 °C.
2.5 Quantitative, packaging
Require tight sealing. The product requires a uniform appearance mix, clean outside the bag without meat filling and dirt pollution, and the net content is accurate.
2.6 Quick freezing
The packaged product should be quick-frozen in the freezer below -35 ° C within 30 minutes, quick-frozen until the core temperature of the product reaches -18 ° C or less, and then out of the warehouse and packed.
2.7 Metal detection
2.8 Storage
The products that pass the acceptance are stored in the cold storage at -18 ° C, and the first-in, first-out principle should be followed when shipping.
Tester meat products water retainer is a strategic partner of many large and medium-sized meat product manufacturers at home and abroad, the company not only has a high cost performance of meat products water retaining agent and related excipients, but also has a high level of meat product technical service team, to help customers in new product development, reduce costs, improve product quality, solve production problems and other aspects of the work has done a lot of outstanding contributions, so cooperation with Tester, not only can get high-quality and inexpensive water retaining agents and excipients, but also enjoy a high level of technical services and guidance.