Key Points in the Process of Formed Chicken Nuggets
Formed chicken nuggets, a popular product in Western-style fast food, are increasingly favored by consumers, leading to a growing number of production enterprises. This article aims to provide a detailed introduction to the production process.
Types of Formed Chicken Nuggets
- High Meat Content Nuggets: Represented by products from McDonald's, KFC, and Tyson.
- Low Meat Content Nuggets: Widely available in the market.
Achieving Superior Quality and Cost Efficiency
To surpass industry standards in both product quality and cost efficiency, attention must be paid to the following key points:
- Ingredient Proportioning: Balance the use of chicken breast, chicken skin, and additives.
- Mixing: Lower the temperature to -5°C during mixing. A lower temperature allows for more binders, reducing production costs.
- Forming: Apply high pressure to ensure the product structure is dense and the shape is regular.
- Frying: Maintain a high temperature, around 200°C. This ensures quick batter setting, minimal oil degradation, and high output.
- Frying Oil Management: Proper management lowers costs and stabilizes nugget quality.
Optimal Equipment Selection
For an efficient production line, the following equipment is recommended:
- Chopping and Mixing: Use a non-vacuum bowl cutter with a capacity of over 100 liters, or a high-end meat grinder with a hole diameter below 3 mm, specifically for grinding chicken skin.
- Refrigerated Mixer: A vacuum mixer with bottom liquid nitrogen or liquid CO₂ injection is ideal. Note that the mixer's actual capacity should be about one-third of its stated capacity. For mixing 800 kg/hour of product, a 2000-liter mixer is required.
- Forming Machine: Choose between a pull-out plate or drum-type forming machine.
- Battering and Frying Equipment: Use a battering machine, pre-dusting machine, batter applicator, fryer, and spiral freezer.
- Batter Temperature: Maintain the batter temperature between 0-4°C for optimal coating and to prevent peeling.
Production Line Scale
A production line capacity of approximately 1 ton per hour is recommended for ease of management.
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