| 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 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 and further settled for a period of not less than 20 seconds prior to flash frying. |
