Hi,
I have a central kitchen and I want to deliver marinade chicken to my restaurants.
Therefore, I would like to know if it is better to marinate the frozen chicken in the same condition or to marinate it after thawing.
And I also want to know how the drip loss and the shelf life affect these two types of processes.
Please find below two types of processes that I have designed.
Type 01
Frozen chicken receiving(– 15º to – 18ºC) - storing(– 18º to – 23ºC)- Thawing (CHILLER (2º to 4ºC) ) - Marinating - Blast freezing (-35ºC), 6hrs - storing (– 18º to – 23ºC)- Dispatching (– 15º to – 18ºC)
Type 02
Frozen chicken receiving(– 15º to – 18ºC) - storing(– 18º to – 23ºC)- Marinating - Blast freezing (-35ºC), 6hrs - storing (– 18º to – 23ºC)- Dispatching (– 15º to – 18ºC)
Thank you,
Savani B