| 摘要 |
Frozen blocks of poultry meat are pre-tempered to bring the temperature of the blocks up to -12{C to -14{C. The pre-tempered blocks are then tempered for a minimum period of 24 hours to a temperature of from -8{C to -10{C. After tempering, a tempered block is pre-broken by rough mincing and the broken pieces are mixed with water, a binding agent and protein. The mixture is minced. The minced mixture is held at a temperature of from -2{C to -5{C for a period of from 30 minutes to 120 minutes. After forming, the formed pieces are settled for a period of from 10 to 20 seconds by leading them along an elongated conveyor. After dusting, the formed pieces are battered, preferably further settled for a period of not less than 20 seconds, at least partially cooked and frozen. |
