Vous êtes sur la page 1sur 3

Ref.

Code F- QA- 04
FORM
Page 1 of 3
Rev. No. 00
PRODUCT LISTING FORM
Name of Food Business : Niwatoris Ramen Fried Chicken
Date Submitted :

SUPPLIER
INGREDIEN WITH
MENU STORAGE METHOD OF PREPARATION
T ADDRESS
(per ingredient)

Ramen 1.Water Buttermilk, 1.Chicken Ramen fried chicken strips


Fried 2.Buttermilk cornstarch, breast strips a. Brining:
Chicke powder Flour are all stored in air- 1. In a big plastic container, mix 200 ml
n 3.Iodized from Chocolate tight buttermilk powder with water to obtain a 500
salt Lover Inc. at C. containers in ml worth of milk mixture.
4.Ground Benitez St. the freezer 2. Add 1 tbsp of salt, 1 tbsp pepper, 1
black 2.Flour, tbsp sugar, 1 sachet of instant miso mix, and
pepper All other Cornstarch, 2 kg of chicken breast strips.
5.Chicken ingredients Ground black 3. Mix all the ingredients to make sure
breast strips were bought at pepper, all of the chicken breasts are drenched in the
6.Instant Cubao Farmers Iodized Salt, brine.
miso mix Market Onion powder, 4. Refrigerate for at least 4 hours to 12
7.Baking Garlic powder, hours.
powder Buttermilk b. Powder Mix:
8.Flour powder, 1. For a batch 2 kg of brined chicken
9.Cornstarch Baking breasts, mix 500 ml of cornstarch, 500 ml of
10.Onion powder, White flour, 1 tbsp salt, 1 tbsp pepper, 1 tsp onion
powder sugar, Vinegar powder, 1 tsp garlic powder, and 1 tsp
11.Garlic (in bottles) baking powder.
powder stored in air- 2. Mix all the ingredients well, and store
12.White tight powder mix in an air-tight container in a dry
Sugar containers and cool cabinet.
3.Instant miso c. Dredging:
mix sachets 1. For a batch 2 kg of brined, add 1 L of
stored in the powder mix and 750 L of water, and mix.
refrigerator d. Instructions:
4.Brined 1. Brine chicken breast strips for at least
chicken strips 4 to 12 hrs.
stored in air- 2. On site, take out chicken strips from
tight refrigerator/cooler, dip in dredged powder
containers in mixture and dab off excess dredge.
the 3. Gently place chicken strips in the
refrigerator or fryer. Cook dredged chicken strips in deep
in cooler with fryer at 160 Celsius for 5-6 minutes.
ice 4. Place chicken in packaging to serve.

Chicke 1. Water Buttermilk was 1.Chicken Ramen fried chicken strips


n Roll 2. bought and breast strips a. Brining:
Buttermilk white sugar stored in air- 1. In a big plastic container, mix 200 ml
3. Iodized from Chocolate tight buttermilk powder with water to obtain a 500
salt lover Inc. at C. containers in ml worth of milk mixture.
4. Ground Benitez St. the freezer 2. Add 1 tbsp of salt & 1 tbsp pepper, 1
black All Other 2. Ground sachet of instant miso mix, 2 kg of chicken
pepper Ingredients black pepper, breast strips.
5. Chicken were bought at Iodized Salt, 3. Mix all the ingredients to make sure
breast strips Cubao Farmers Buttermilk all of the chicken breasts are drenched in the
6. Instant market powder, brine.
miso mix Vinegar (in 4. Refrigerate for at least 4 hours to 12
7. White bottles) hours.
sugar stored in air- b. Frying
8. Nori tight 1. Fry brined chicken at 160 Celsius for
Ref. Code F- QA- 04
Page 2 of 3
Rev. No. 00
sheets containers 4-5 minutes, or until chicken has
9. Vinegar 3. Instant caramelized.
10. miso mix 2. Let the fried chicken cool off before
Maharlika sachets, nori preparing the rolls.
rice grains strips (in zip c. Vegetables (carrots and cucumber):
11. Carrots lock bags), 1. Thinly and consistently slice carrots
12. carrots (sliced and cucumber into strips, place in air-tight
Cucumber ones are place containers and store in the refrigerator.
13.Mayonna in air-tight d. Rice
ise containers), 1. Wash and sieve Maharlika rice grains
14. Soy cucumber thrice in the rice cooker pot.
roasted (sliced ones 2. Add 1 cup of water, 1 pinch of iodized
sesame are place in salt, and tbsp vinegar per 1 cup of rice
sauce air-tight grains. Mix well and cook rice for 20-25
containers), minutes.
Soy Roasted e. Sauce:
sesame 1. For a batch 2 kg of brined chicken
sauce, breasts, mix 100 ml of soy roasted sesame,
mayonnaise 200 ml of mayonnaise, 1 tbsp salt, 1 tbsp
stored in the pepper, and 1 tbsp sugar in a bowl.
refrigerator 2. Mix all the ingredients well. Add a bit
4. Brined of Mayonnaise, sugar, pepper, and/or salt to
chicken strips balance out the salty taste.
stored in air- 3. Pour into air-tight container and store
tight in refrigerator.
containers in f. Rolling:
the 1. Cut nori sheets according to the size
refrigerator of the roller.
5. Rolls 2. Firmly stick rice on one side of the
stored in air- nori strip. Lineup vegetables, sauce, and
tight chicken bits on top of the rice bed.
containers in 3. Roll the nori containing the other
the ingredients firmly, and use vinegar water to
refrigerator seal the nori sheets.
4. Place rolled nori sheets into air-tight
containers and place in refrigerator.
g. Preparations:
1. Take our rolls from refrigerator/cooler
and place in steamer to warm for at 5
minutes. Ready to serve.
Niwato 1.) Lettuce All Ingredients Lettuce (sliced All vegetables are washed.
ri 2.) Carrot bought from ones are place Carrots are peeled
Salad 3.) Cubao farmers in air-tight All vegetables are sliced and mixed
Cucumber market containers), Mixed vegetables are added with cheese and
4.) Cheese carrots (sliced sauce
5.) Salt ones are place Everything is mixed again
6.) Chicken in air-tight
Roll Sauce containers),
cucumber
(sliced ones
are place in
air-tight
containers)
Chicken roll
sauce is kept
in air tight
food container
in refrigerator
Cheese is
stored in dry
air tight food
container
Ref. Code F- QA- 04
Page 3 of 3
Rev. No. 00

Note: Ingredients made from scratch (e.g. mayonnaise, sauces, dips, marinade) must be
identified.