| 摘要 |
Frozen blocks 1 of poultry meat are tempered for a minimum period of 48 hours to bring the temperature of the blocks up to -10 DEG C to -12 DEG C. After tempering, the tempered block is flaked and the flakes are mixed with the poultry skin flakes, water, phosphate, salt and protein. The mixture is minced. The minced mixture is held at a temperature of from 0 to -3 DEG C for a period of from 2 to 3 hours. After forming, the formed pieces are settled for a period of from 10 to 20 seconds by leading them along an elongated conveyor 30. After dusting, the formed pieces are battered and further settled for a period of not less than 20 seconds prior to flash frying. <IMAGE> |
