العربية
Operating Instructions
Required Ingredients for One Batch (100 kg of Chicken):
For Injection or Vacuum Tumbler Marination:
• 1 sack Chicken Tandoori Masala Seasoning Mix – 6 kg
• 30 liters iced water (0 – 4°C)
• 1-liter concentrated lemon juice (optional)
• 100 kg fresh chicken (as per kitchen specification)
For Traditional Marination:
• 1 sack Chicken Tandoori Masala Seasoning Mix – 6 kg
• 4 liters cooking oil
• 8 kg yogurt
• 100 kg fresh chicken (as per kitchen specification)
Processing Steps:
Step 1: Chicken Preparation:
Cut 100 kg chicken according to approved kitchen or factory specifications. Recommended specification:
• 100 whole chickens, bone-in or boneless (200 thighs + 200 breasts).
• Thigh cuts: 12 slices (6 top + 6 bottom).
• Breast cuts: 3 top slices only.
• Whole chicken weight before cleaning: 1.200 – 1.300 kg.
• Weight after cleaning: 900 – 1000 g.
• Breast piece weight: 225 – 255 g. Thigh piece weight: 180 – 200 g.
• Wing tips removed.
• Ensure all pieces are free of skin, excess fat, feathers, broken bones, bruises, or blood clots.
Step 2: Brine Preparation (For injection or vacuum marination only):
• Place two-thirds of the iced water into a suitable container or industrial mixer.
• Add the entire contents of the seasoning sack.
• Add lemon juice if used, then the remaining water.
• Mix thoroughly until fully dissolved, homogeneous, and free of lumps.
Step 3: Marination Methods:
1. Injection Marination:
• Fill the injector tank with the marinade solution.
• Inject the chicken at intervals of 2–3 cm for even distribution.
• Refrigerate the chicken for 4–12 hours to absorb flavors.
• Avoid over-injecting to prevent leakage during cooking.
• Portion the chicken into bags (preferably vacuum-sealed) as per required weight.
2. Vacuum Tumbler Marination:
• Add the marinade solution into the tumbler, then add the chicken (100 kg).
• Apply vacuum at 80–90%.
• Operate the tumbler at 6–10 RPM for 15–30 minutes in a chilled room.
• Store the chicken refrigerated until use.
• Portion into bags (preferably vacuum-sealed) as per required weight.
3. Traditional Marination:
• In a mixing bowl or machine, combine 4 liters cooking oil + 8 kg yogurt.
• Add the entire seasoning sack and mix thoroughly.
• Add chicken and mix for 5–10 minutes until evenly coated.
• Leave in the refrigerator for at least 12 hours before use.
• Portion into bags (preferably vacuum-sealed) as per required weight.
Technical Tips for Enhanced Product Quality:
• Always perform all steps in a cold environment to ensure product safety.
• Adhere strictly to piece weights for uniform cooking.
• Before grilling, remove chicken from refrigeration about 15 minutes early to reduce surface chill and improve browning.
Ingredients
- Salt
- Spice Mix: Black Pepper – Mustard- Ginger – Other Seasoning
- Dried Vegetables – Sugar – E621 Food Grade Colorant E129
Allergens
- Mustard
| Fact | Gram | Percent |
|---|---|---|
| Total Fats | 0.28 g | 0.36% |
| soduim | 628.4 g | 27.32% |
| Carbohydrate | 1.97 g | 0.72% |
| Fiber | 0.03 g | 0.11% |
| Protein | 0.29 g | 0.58% |
| Cholesterol | 4.4 g | 1.47% |
*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.
