The Material Formula and Process of Boneless Chicken Willow

Raw and auxiliary materials
Fresh chicken breast meat has passed veterinary health inspection and has a fat content of less than 10%; Salt, monosodium glutamate, white granulated sugar, Naite chicken essence, etc. are commercially available; Spices and wheat flour are commercially available, compound phosphates are analytical grade, and pulp and coating powders are commercially available.
Basic formula
Chicken breast 100kg, ice water 20kg, salt 1.6kg, white granulated sugar 0.6kg, compound phosphate 0.2kg, monosodium glutamate 0.3kg, I+G0.03kg, white pepper 0.16kg, garlic 0.05kg, other spices 0.8kg, Tianbo chicken essence 209280.2kg, chicken essence 210670.01 kg. Other flavors can be adjusted based on this flavor: spicy flavor with 1 kg of chili powder, cumin flavor with 1.5 kg of cumin powder, and curry flavor with 0.5 kg of curry powder.
technological process
Chicken Breast (Frozen) → Thawing → Dicing → Cutting into strips → (Adding spices, ice water) Vacuum rolling → Pickling → Sizing → Shattering → Quick freezing → Packaging → Storage