| 摘要 |
A block of frozen chicken meat is tempered and formed into flakes 30 in a flaking step 4 and then mixed with flaked chicken skin, water, salt, phosphate and protein in a mincer mixer step 5. The mixed material is then formed in step 6 into desired shape and a first batter coating is applied in step 8. In step 10 the meat pieces with batter coating are coated with crumb. Excess crumb is removed in step 11 prior to delivery to a conveyor 12 and further excess crumb is removed in a second stage 13 at the inlet end of the conveyor 12 and in step 14 at the discharge end of the conveyor. The meat pieces are then flash fried and because substantially all excess crumb is removed the process may be operated substantially continuously. <IMAGE> |
