chicken nuggets photo

Photo by TinyTall How to Make Chicken Nuggets 1

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 in size and chilled chicken meat, 5 mm in size
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
Deep-fry at +180°C until golden brown