Poultry meat after preprocessing the raw materials, according to the technological requirements, some pickled, boiled and Fried to. Precooked before according to the requirements of the product into different size block, when precooked poultry meat protein gradually solidified into insoluble substances. With the coagulation of protein, hydrophilic colloid received damage, losing the ability to hold water and dehydration, make the flesh tightly and harden, easy to cut, cut. All kinds of seasoning into muscle, special flavor to products, pre-cooking also can kill meat surface microorganisms. Precooked time depending on the variety of raw meat, tenderness, and generally is 30 ~ 60 min. Add water to drown meat, generally for meat weighs 1.5 times. Cooked, add water to ensure appropriate ingredients cooked. Precooked weight change is mainly due to the colloid in the process of water in the precipitate.

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