① Chicken breast puree: Chicken breast puree is processed from skinless chicken breast meat, with delicate and smooth texture and a relatively light color. It is mainly used for the use of expensive ingredients, such as ham sausages, sausages, jerky, luncheon meat, baby sausages, meatballs, and meat products.
② Chicken neck paste: Chicken neck paste is made by separating skinless chicken neck meat, bone and meat. Compared with chicken breast paste, the meat quality is slightly rough, and the color is slightly darker. It is mainly used for the use of middle end ingredients, such as Sixi meatballs, sausage, red sausage, Zongzi meat stuffing, pasta stuffing products (dumplings, Wonton, rice dumpling, etc.).
③ Chicken rack mud: Chicken rack mud is processed by peeling and boneless chicken meat. The meat is rougher and darker in color compared to chicken neck mud. The resulting meatballs have a more noticeable texture than chicken breast or neck mud, and are generally favored by food processing factories that require a granular texture. For example, processing of lion heads, regular intestinal products, chicken flavored meat products, pet food meat products, etc.
Due to the rich content of vitamins C, E, and protein in chicken puree, which is easy to absorb and digest, food processing plants add it to pork and beef and process it into our popular snacks, meat products, and more.
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