Restructured Chicken Bacon Ranch Block

With In-House Ranch Seasoning, No Cream Cheese, No Mango Purée

Product Description

A sliceable, meaty block made from chicken thigh, chopped bacon, ranch seasoning, cheese, and soy protein isolate. Suitable for grilling, sandwiches, or ready-to-eat cold cuts. Firm, juicy texture with visible bacon and ranch herb character. Clean label, high protein, no starch overload.

Ingredient Breakdown (Per 100 kg Batch)

Component Inclusion Rate (%) Weight (kg) Chicken thigh meat, boneless 60.00 60.00 Cooked bacon, chopped 8.00 8.00 Water or ice 13.00 13.00 In-house ranch seasoning 2.50 2.50 Shredded cheese (cheddar and colby) 6.00 6.00 Hydrated soy protein isolate (1:3 ratio) 5.00 5.00 Phosphate blend (e.g. Wendaphos) 0.35 0.35 Salt 1.40 1.40 Onion powder (optional) 0.20 0.20 White pepper (optional) 0.10 0.10

Final batter temperature should remain below 10 degrees Celsius.
Target yield: 100 percent

In-House Ranch Seasoning Formula (for 2.5 kg)

Ingredient Weight (g) Dried buttermilk powder 625 Onion powder 500 Garlic powder 375 Dried parsley flakes 250 Dried chives 125 Ground black pepper 150 Dried dill 100 Citric acid (fine powder) 100 Fine salt 250 Sugar 125 Mustard powder 75 MSG (optional) 75

Total: 2750 grams. Use only 2.5 kg per 100 kg product.
For clean label, omit buttermilk and MSG.

Factory Process

  1. Preparation
  • Mince chicken through a 3 mm or 5 mm plate
  • Cook and chop bacon into 4 to 6 mm cubes
  • Hydrate soy isolate in 3 parts cold water, chill
  • Preblend ranch seasoning
  1. Mixing and Protein Extraction
  • In a bowl cutter or paddle mixer, combine chicken, salt, phosphate, ranch seasoning, and water or ice
  • Mix until proteins are extracted and a tacky matrix forms
  • Add hydrated soy isolate and mix evenly
  • Add cheese and bacon last, folding in at low speed
  1. Forming
  • Fill into moulds, vacuum form trays, or casings
  • Remove air pockets manually or with light vacuum
  • Optionally dust with dry parsley or paprika for visual appeal
  1. Cooking
  • Step one: cook at 65 degrees Celsius for one hour
  • Step two: raise to 78 to 80 degrees Celsius and hold until core reaches 72 to 74 degrees Celsius
  • Rapidly chill to 4 degrees Celsius or below within four hours
  1. Slicing and Packing
  • Slice or cube after full chilling
  • Pack under vacuum or modified atmosphere
  • Store chilled (maximum 4 degrees Celsius) or frozen (minus 18 degrees Celsius)

Product Features

  • Texture: firm and sliceable, not crumbly or jelly-like
  • Flavour: tangy ranch with smoked bacon and real cheese
  • Visual: visible bacon and cheese flecks with light herbal colour
  • Shelf life: 21 days chilled in MAP, 6 months frozen

Let me know if you’d like this formatted for a batch card, Excel costing sheet, or translated into German for your European clients.