The recipe for boneless chicken fillet

1. Thawing. Remove the outer packaging cardboard box and inner packaging plastic bag from the qualified chicken breast meat inspected by the veterinarian, and place it on a stainless steel cutting board in the thawing room to naturally thaw to the center temperature of the meat -2 ℃.
2. Cut the strip. Cut the breast into strips along the direction of muscle fibers, each weighing 7-9 grams.
3. Vacuum rolling pickling. Put the chicken breast, seasoning, and ice water into a rolling kneading machine, cover it, and vacuum it to a vacuum degree of -0.9pa. Rotate it forward for 20 minutes and reverse for 20 minutes, for a total of 40 minutes.
4. Pickling. Let it stand still for 12 hours in a refrigerated room between 0 ℃ and 4 ℃.
5. Sizing. Place the cut chicken chunks on the conveyor belt of the sizing machine and evenly coat the chicken chunks. The slurry adopts a specialized slurry with a ratio of powder: water=1:1.6. In the beating machine, the beating time is 3 minutes, and the viscosity of the slurry is uniform.
6. Upper chip. Using commercially available special wrapping powder, first place an appropriate amount of wrapping crumbs in a stainless steel plate, then pour some of the pickling solution onto the breast strips and put them into the wrapping powder. Use hand to evenly crumb the starched chicken strips, then gently press to evenly wrap the crumbs. Finally, place them in a plastic mesh basket, shake gently, and shake off any surface debris.
7. Deep fry. Firstly, preheat the fryer to 185 ℃, allowing the wrapped chicken chunks to pass through the oil layer in sequence. Use shortening or palm oil, and fry for 25 seconds.
8. Quick freezing
9. Packaging and warehousing