| 摘要 |
PURPOSE: A method for manufacturing the chicken chip is provided to improve the visual curiosity of consumers and to obtain the light taste of chicken breast meat by using chicken breast meat. CONSTITUTION: A method for manufacturing the chicken chip comprises the steps of mixing 60~95 weight% of the skin-removed chicken breast meat and a side material comprising 2~30 weight% of chicken chip powder, 1~7 weight% of a cooking oil, 1~5 weight% of corn starch, 0.6~1.5 weight% of DH seasoning, 0.1~5 weight% of the white of an egg, 0.1~5 weight% of soy protein isolate and 0.1~2 weight% of composite phosphate for 12~18 hours; filling it into an edible vinyl tube; rapidly freezing it at -40°C for 8~24 hours; adding 150~155% of water to chicken chip powder and corn starch to prepare a batter solution; cutting the mixture filled in the vinyl tube by a thickness of 2~3mm, battering it with the batter solution and frying it in oil at 175~185°C for 60±2 sec; and rapidly freezing it at -40°C for 8~24 hours and packaging it. |
