| 摘要 |
The present invention relates to a method for producing a fried pure chicken with improved food safety which satisfies not only domestic standards for food sanitation but also quarantine and importation standards of foreign hygiene officials. The present invention relates to the fried pure chicken product which utilizes a chicken as a main material, passes through steps of preparing, cutting, salting, aging forming, feeder, battering, frying, roasting, freezing, and packing, and maintains the temperature of a product at 70°C for 1 minute corresponding to thermal treatment standards of the Japanese National Food Authority when a final product went through those steps is imported to Japan. The present invention cuts a raw chicken into pieces having predetermined size, dips the cut raw chicken into a salt water and tumbles; ages the raw chicken dipped into the salt water inside a refrigerator at a temperature of -15 to 10°C for 24 hours; inputs the aged mixture into a feeder machine; covers the mixture with flour to make a batter adheres to the mixture; inputs the covered mixture into a batter machine and covers the mixture with a batter; fries the mixture with a batter inside a frying machine at a temperature of 150-200°C for 20-60 seconds; controls a time to maintain the product at a temperature of 70°C for 1 minute while the mixture with a batter passes through an oven at a temperature of 120-200°C; inputs the mixture into a freezer and freezes; and packing the product. [Reference numerals] (AA) Raw chicken; (BB) Cutting; (CC) Salting; (DD) Maturing; (EE) Forming; (FF) Freeder; (GG) Batter; (HH) Deep-frying; (II) Oven; (JJ) Freezing; (KK) Packaging |
