2 replies to this topic

[ahmedmourad]

Hello:

Can any one please working in chicken processing advise how to avoid blood that appear on chicken bone in parts like drumstick when cooking in the steam oven .

 fresh or frozen chicken may be used

process predust,battering, breading,frying ,cooking

 

Thanks in advance

 

[Teecem]

The short answer is you can't some blood is inevitable and your finished product spec should reflect that however we did have some sucess with using iqf frozen chicken rather than block frozen the way the blood freezes in the bone means less comes out when you steam cook another process to consider is partial cooking before battering and breading we trialed this on a small scale but the benefits werent really worth the process change

[ahmedmourad]

Thanks Teecem ,can you please give some details for the partial cooking before battering  ,also i saw some discussion for immersing parts in water containing salt and brown sugar do you know why or have any one tried this

also some times i note that the breading is weak so that it fall on the bone in parts after steam oven while it is very good after frying before steam cooking ,the down side Scarface the parts that in contact with the oven belt seems to be wet can you advise on this .

Thanks

Ahmed