*Taiwan Premium Chicken Breast The first stage Put the chicken breast and marinade in the vacuum packaging bag, press the hand or massage with equipment after vacuum packaging, to help marinate and taste Refrigerate and marinate for at least 24 hours before use Before steaming, put the vacuum bag of chicken breasts at room temperature in advance, and return to room temperature to start the production time is more accurate Please note that the sterilization temperature must meet the safety standards for low-temperature fertilizer, and the standards for chicken, pig, fish and cattle are different second stage After the steaming is completed, the ice water cools down quickly, heat expands and contracts with cold to increase the firm taste and reduce the risk of microbial growth Before baking, unpack the vacuum packaging bag to absorb the moisture on the surface. The drier the surface, the better the branding effect Before making, put the cooked chicken breast vacuum bag at room temperature in advance, or soak it in warm water, the making time is more accurate Avoid taking out the refrigerator and cooking directly in the oven, the cooking time is short and the temperature difference between inside and outside, the center is not completely heated