العربية
Operating Instructions
Standard Batch Size: 100 kg Minced Chicken
Required Ingredients:
• 1 bag (6 kg) Chicken Burger Seasoning.
• 12 kg chilled water (≤ 5°C).
• 100 kg minced chicken (as per factory specifications).
Processing Steps:
Step 1: Brine Preparation:
1. Empty the full content of the 6 kg seasoning bag into 12 kg of chilled water (≤ 5°C).
2. Mix thoroughly with an industrial mixer or whisk for 2 minutes until fully dissolved and homogeneous.
Step 2: Mixing:
1. Add the prepared brine directly to 100 kg of minced chicken.
2. Mix using an industrial mixer (Mixer or Bowl Chopper) until a uniform paste is obtained.
3. Optional: After mixing, the blend may be passed through a grinder with plate size 5 mm or larger to improve consistency and enhance texture.
Step 3: Forming:
1. Use the seasoned mixture in a burger-forming machine to produce patties according to the required specifications (weight, thickness, diameter).
2. If using manual forming equipment, it is recommended to pre-shape the mixture into balls of the desired weight, then press using a mold or by hand.
3. Keep the patties at low temperature (0–5°C) for a suitable period to allow proper setting (curing), then transfer to freezing.
Technical Tips for Enhanced Product Quality:
It is recommended to pre-chill the raw chicken meat at -5°C or below for at least 4 hours before mincing. This step improves binding, enhances product texture, and reduces fat separation during processing.
Ingredients
- Salt -Spices Mix (Pepper - Mustard - Ginger - Other Seasonings) - Starch - Dried Vegetables - Sugar - E621 - E451 - Yeast extract
| Fact | Gram | Percent |
|---|---|---|
| Total Fats | 0.02 g | 3% |
| soduim | 0.08 g | 0.02% |
| Carbohydrate | 4 g | 50% |
| Fiber | 0.24 g | 3% |
| Protein | 0.4 g | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
