CHICKEN NUGGETS / Asian small-scale product
Fresh processed meat product, coarse mixture
INGREDIENTS
Raw materials: (calculated for 5 kg batch)
95.00 % Chicken meat, boneless 4.750 kg
5.00 % Chicken skin (from breast) 0.250 kg
Additives:
(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
3.00 g Phosphate 15.00 g
50.00 g Potable water (chilled) 250.00 g
Seasonings:
(per kg of raw materials) (total for 5 kg)
10.00 g Sugar (refined) 50.00 g
20.00 g Garlic fresh, chopped 100.00 g
6.00 g White pepper, ground 30.00 g
1.00 g Monosodium glutamate (MSG) 5.00 g
PROCESSING
- GRIND Chilled chicken skin 3mm
- Chilled chicken meat, 5 mm
- MIX Ground raw materials, additives and seasonings
- MOULD Mixture in a rectangular tray, 10-15 mm thick
- FREEZE At -7°C to facilitate cutting into nuggets
- CUT Into desired size (e.g. 20×30 mm)
- ROLL In breading or in bread crumbs
- STORE Packed and deep-frozen at -18°C
- PREPARE Deep-fry at +180°C until golden brown
Gunter Heinz & Peter Hautzinger – Meat Processing Technology