Chickblock/Chick strips
Print outChickblock/Chick strips are great in a good stew or why not in wraps. Try the recipe for our mushroom stew with chick strips.
Portions
Nutrition and climate performance
Portion size: 100g
Ingredients
Finished quantity of chick strips
- 10,0 kg Chicken strips
Ingredients, chick strips
- 4,0 kg Dry Simsubas
- 0,8 kg Potato flour (omitted if you precook the chick strips)
- 80 grams Onion powder
- 80 grams Garlic powder
- 50 grams Black pepper
- 16 gram Turmeric
- 130 gram Sugar
- 130 gram Salt
- 160 gram Dijon mustard
- 160 grams Japanese soya
- 70 grams White wine vinegar
- 4,3 kg water
- 0,8 kg Rapeseed oil
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, chick strips
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- Cut into desired size and run in the Hällden on the "Janssons" disk