curry chicken recipe(new)

Chicken Curry Pasta


Ingredients:

4 kg Vegetable oil
5 kg Fresh shallot, minced
0.8 kg Fresh garlic, minced
0.6 kg Fresh young ginger, minced
0.3 kg Fresh galangal, minced
4 kg Dried chilli paste
0.8 kg Dried candlenut, minced
0.7 kg Curry powder
10 g Cinnamon powder
10 g Clove powder
10 g Cardamom powder
5 g Star anise powder
19 g Kaffir lime leaf powder
0.6 kg Salt
1.4 kg Sugar
3.8 kg Tomato paste
40 g Citric acid
4.0 kg Evaporated milk
1.7 kg Lemongrass water
18 kg Water
250 g Colflo 67(thickener)
22 kg Chicken leg cube, boneless, blanched
5 kg Green pea, thawed and washed
17.5 kg Twisted pasta


Materials:

350 Pouches










Process flow chart:
1.Vegetable oil
2.Fresh shallot, minced
3.Fresh garlic, minced 1-7
4.Fresh young ginger, minced Weighing Pour into Pour into steam kettle. Turn on steam,
5.Fresh galangal, minced steam kettle heat to 80-90˚C
6.Dried chilli paste
7.Dried candlenut, minced Stir fry until fragrant while maintain
8.Curry powder temperature at 80-90˚C
9.Cinnamon powder 8-12
10.Clove powder Stir fry until oil separates while
11.Cardamom powder maintain temperature at 80-90˚C
12.Star anise powder 13-20
13.Kaffir lime leaf powder Rinse side of kettle with part of
14.Salt water and mix until homogeneous
15.Sugar 21
16.Tomato paste Wash Colflo67 solution with
17.Citric acid remaining water. Mix until
18.Evaporated milk homogeneous. Heat up to70+/-3˚C
19.Lemongrass water and maintain at this temperature.
20.Water
21.Colflo67 Liquid is piped to filling line(ccp1)
22.Chicken leg cubes, boneless, blanched
23.Green pea, thawed&washed Filled into the pouches
24.Twisted pasta, raw
Filling the liquid into the pouches,
Labeling and sealing.(ccp2)

Cooking sterilizing cooling
In the retort(ccp3)

Drying and packaging