Creamy Cheese Chicken Pasta

Ingredients
1. Butter
2. Full cream milk
3. Grated Cheddar Cheese
4. Water
5. Chicken Breast
6. Twisted Pasta
7. Canned Button Mushroom

Process Flow
S1,2,3. Store butter, full cream milk and cheddar cheese at 1 to 4˚C.
S4. Store chicken at -18˚C.
S5. Store twisted pasta at room temperature 27˚C.

SP1. Melt butter in jacketed vessel
SP2. Add full cream milk, cheese and water to form sauce.
SP3. Transfer into filling
SP4. Pump (ready to fill the pouch)
*sauce process step

P1. Thaw chicken at 1 to 4˚C.
P2. Wash chicken.
P3. Cut chicken into cubes.
P4. Cut chicken into cubes.
P5. Cooking using ice water bath.
P6. Weigh 160g of chicken in plastic cup.
P7. Weigh 20g of twisted pasta in plastic cup.
P8. Open the can of mushroom.
P9. Drain away the water in the mushroom.
P10. Weigh 70g of mushroom in plastic cup.
P11. Combine the chicken, twisted pasta and canned button mushroom to form pasta pre-mix.
P12. Run food through metal detector. (CCP 1)
P13. Fill in sauce into pouch.
P14. Seal pouch. (CCP 2)
P15. Retort at 121˚C for 15 minutes. (CCP 3)
P16. Cool the pouch.
P17. Store at room temperature.

Process flow chart