Brc/HACCP/Halal for Fried Chicken Meat Coating Purpose Crispy Tempura Batter

• Customization: Available
• Storage Method: Normal
• Shelf Life: 6 Months-12 Months
• Model NO.: 25kg/bag
• Seasonings: Batter
• Premix Powder: Tender Inside and Crispy Outside
• Safety: HACCP, on-Line Test, Metal Detector
• Color: White
• Package: 25kg or to Be Customized
• OEM: Yes
• Viscosity: Can Be Customized
• Inspection: on-Line and Before Shipping
• State: Solid Powder
• Metal Detect: Yes
• Inner Package: Polybag
• Food Grade: Yes
• Sample: Free
• Transport Package: Multiwall Bag
• Specification: 25kg per bag
• Trademark: Yushengji or OEM
• Origin: Zhucheng, Shandong, Pr. China
• HS Code: 1901900000
• Production Capacity: 20000 Metric Tons Per Year

Product Description

 Specification and other features:

HS code	19019000
state	solid powder (flour)
ingredients	wheat flour, food starch, corn flour, acetylated distarch phosphate, chili powder, spice, sodium bicarbonate, sodium pyrophosphate
Function Description	make the meat more tender, and crispy outside with golden appearance after being fried.
package	multiwall Bag
certification	BRC, HACCP, ISO22000, HALAL
Free Sample	free, but quantity is limited
Customization	Yes
OEM	Yes

Introduction of Batter or breading premix or mix powder:
Batter or breading premix or mix powder can make the meat products crispy with a golden appearance after being fried.
General application: After raw meat being trimmed, vacuum tumbled and fully-marinated, the meat product will be coated with such breading or battering powder by drum breading or drum batter machine. Some meat products will be coated twice with breading and batter powder (flour). And then, fry the meat product on the processing line.

Batter powder includes different specification. Based on the process flow, it can be premix and mix, that means some products need over twice coating powder on the line before being fried, premix powder making the product (e.g popcorn) easy to be coated fully at the second coating step. Based on the application quantity, it can be tempura (thin) and thick, that means some products want a thin paste wrapping the meat while the others want a thick paste. Based on the viscosity, it can be high and mild, that means some easy-to-coat products only need a mild batter, while some must use the high viscosity batter, other with the paste will easily drop. All depend on different products, different process procedure and different demand of the customers.
And at most time, the batter will be first mixed into milk-wash with certain proportion water, just inorder to make the meat easily be glazed and pasted.

Detailed application of tempura or thick batter premix and breading premix for on-line fried chicken nugget process:

• Raw meat preparation: mince or grind the chicken skin by 3mm grinding machine or cutting machine, mince or grind skinless chicken breast meat by 30mm grinder or cutter.
• Blend: mix all ingredients with chicken meat in the blender or tumbler till fully being blended.
• Form: form into about 14g per piece with the form plate by the forming machine.
• Coated with breading premix: convey the formed meat through breader machine to coat with breading premix.
• Glaze with batter powder: mix the batter with water in proportion as demand, glaze the breaded chicken uniformly by batter machine.
• Par-fry: fry the chicken meat by fryer with vegetable oil at a high temperature until the meat appears golden color.
• Quick-freeze: quick freeze the par-fried meat by -30°C freezer until the meat central temperature gets to -18°C.
• Packing and metal detecting
• Store in the -18°C freezer warehouse.

Batter or breading premix or mix powder can be applied one-line or for restaurant chain to the below product catalogue:

S/N	Fried or prepared chicken meat or others
1	Chicken popcorn
2	Chicken nuggets
3	Chicken fillet
4	Chicken steak
5	Chicken breast meat
6	Chicken wing
7	Threaded chicken
8	Diced chicken
9	Sliced chicken
10	Chicken cartilage and meat skewer
11	Chicken meat skewer
12	Hot dog
13	Cheese hot dog
14	Beef
For various flavors, such as original, Orleans, hot&spicy, black-peppered, sauced, roasted, etc.

Company brief profile:
Shandong Yushengji Food Co., Ltd is a professional manufacturer and supplier with strategic sourcing, research & development, quality assurance and supply chain management, specialized in a variety of batter & breading premix and mix powder, compound seasoning, roast sauce, Thai sweet chili sauce and food additives, typically for fried and prepared chicken processors and restaurant chain.
R&D center helps design the formula for clients, with over 90% being put in produce.
Senior technology team provides service for the facility layout, equipment sorting, product foreseeing and OEM.
Yushengji Foods, healthy, safety and tasty.

3-5years development plan:
Sales income amounts to 35,000,000 US Dollars.
An integrated and automatic warehouse is established.
A new and independent R&D building is established with more and more world-advanced equipment and high-qualified technicians.
.
Current status of company:
3 lines with over 50 sets of processing equipment.
OEM or customization is available.
Annual productivity is about 30,000 tons.
Application instruction is provided for customers how to apply on their processing line.
A high-tech R & D center with a 15-years-experienced team is dedicated to persisting innovation.
BRC, HACCP, ISO22000 and Halal have been achieved, so do SSOP, GMP internal procedures.
A healthy, safety and tasty product is our focus for ever.
 

Currently products being sold for:
Export market such as Southeast Asia, Canada, etc.
China chicken processors export-oriented for Japan, EU, etc.
Global Fortune 500 in China, such as Tyson Foods Inc China plant
Domestic plant or chain-catering, like Zhengxin Steak, Yakexi, Eco, Shandong Delisi ...
Having been successfully certified by BRC, HACCP, ISO22000, HALAL and others.

FAQs:
Are you professional in both food ingredients and chicken processing? - YES.
Do you provide technical service on flavoring, frying or marinating chicken for US? - YES.
Will you share your experience on facility layout, equipment utilization, conversion cost minimizing? - YES.