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Marinated Chicken Wings and Breasts

By Dr. Joseph C. Cordray

By using a marinade it is possible to produce many different poultry products. Both chicken wings and boneless chicken breasts lend themselves nicely to marinades. Marinated chicken wings make excellent hor d`ouvres or items for light meals, while marinated breasts provide exceptional entrees for main meals. Following are some formulations that can be used in the manufacture of marinated chicken.

The first formula - Marinated chicken wings - meets FSIS labeling standards for marinated product.

According to FSIS regulations, in order for bone-in poultry and poultry parts to warrant a label stating the product has been "basted", "marinated" or that a solution has been added "for flavoring" the maximum amount of the solution added must be approximately 3 percent.

Bone-in poultry and poultry parts can contain more than 3 percent added solution if contiguous to the product name on the label there is a qualifying statement identifying the composition of the solution and the manner and amount of the solution added. Regulations for raw bone-in poultry containing solutions are contained in FSIS Policy Memo 42.

MARINATED CHICKEN WINGS

CHICKEN WINGS

Containing up to 8% of a marinade

Ingredient

lbs

oz

Ingredient

lbs

oz

Chicken wings 100 00 Chicken wings 100 00
Water 1 13.5 Water 6 12.5
Salt 0 9 Salt 0 10
Amesphos phosphate 0 4.5 Amesphos phosphate 0 4.5
Dextrose 0 3 Dextrose 0 3
Seasonings 0 2 Seasoning 0.2
Total 103 00 Total 108 00

MARINATED CHICKEN BREASTS

CHICKEN BREASTS

Boneless, Skinless

Boneless, Skinless

Containing up to 12% of a marinade

Ingredient lbs oz Ingredient lbs oz
Chicken breasts 100 0 Chicken breasts 100 0
Water 6 7 Water 10 7
Salt 0 12 Salt 0 12
Amesphos phosphate 0 6 Amesphos phosphate 0 6
Dextrose 0 4 Dextrose 0 4
Seasonings 0 3 Seasonings 0 3
Total 103 0 Total 112 0

 

Manufacturing Procedures:

  1. Place cold ( 32 - 35 F. ), Bone-in or boneless poultry into a vacuum tumbler.Add desired amount of very cold water, chipped or crushed ice may be added in place of some of the water to maintain as close to 32 F. as possible.
  2. Add dry non-meat ingredients. Some processors like to add just the phosphates at this point, and vacuum tumble for 2 - 3 minutes before adding the other dry ingredients.
  3. Vacuum tumble until liquid is absorbed. Refer to tumbler manufacturer for tumbling procedures.
  4. Remove and package.

 

 

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