77results about "Poultry skinning" patented technology

In a method and device for processing a poultry leg which is hanging from a carrier and comprises at least a drumstick, the operations are carried out: cutting into the drumstick substantially around the drumstick in the vicinity of the tarsal joint by means of at least one incision; and at least partially separating a part of the leg which comprises the at least one incision. The carrier is moved onwards during the cutting.

An automated apparatus for removing skin from the shoulder and neck areas of a chicken carcass that includes a neck skinner and a shoulder skinner mounted to an elongated support wall in a longitudinally spaced relationship. The neck skinner includes a rotatably-driven gripper having a plurality of fins extending radially therefrom. A pinch block with an arcuate surface is mounted in a close-clearance relationship with the gripper to form a pinch point therebetween. The pinch point of the neck skinner is positioned to engage the neck area of an incoming chicken. The shoulder skinner is substantially similar to the neck skinner except that the pinch point of the shoulder skinner is positioned to engage the shoulder area of an incoming chicken. The apparatus further includes a rotatably-driven indexing conveyor laterally adjacent the neck and shoulder skinners for maintaining a longitudinal separation between chickens that are conveyed through the skinning apparatus.

A method for trimming an undesirable portion of a metatarsal pad of a chicken paw using a power operated rotary knife. The steps of the method include: a) providing a power operated rotary knife including an annular knife blade rotatable about a central axis and defining a central open area; moving one of the rotary knife and the chicken paw with respect to the other to position the rotary knife with respect to a bottom of the chicken paw such that the undesirable portion of the metatarsal pad is within the central open area of the blade and the cutting edge of the blade is proximate to a periphery of the undesirable portion; and moving one of the rotary knife and the chicken paw such that the cutting edge of the blade slices a layer of the metatarsal pad thereby removing at least part of the undesirable portion.

A protective animal skinning glove having a gripping member protruding from at least one of the fingers of the glove for gripping the skin of an animal. The gripping member is positioned along the length of the finger to reduce strain on the flexor retinaculum while gripping the skin of the animal thereby reducing pressure on the carpal tunnel.

A skinning machine for separating skin from the tissue of a poultry part is provided, which includes a frame supporting a skin roller comprising bands of teeth and grooves for engaging the skin, a pressure shoe disposed adjacent to the skin roller for removing the skin from the tissue, a pressure roller assembly for biasing the skin and tissue against the skin roller, and a scraper interfacing with the skin roller for removing the skin from the skin roller. The pressure shoe is releasably mounted to the frame allowing removal and cleaning thereof. The pressure roller assembly includes a body that deforms against the poultry part to accommodate parts of varying sizes and thickness without damaging the tissue. The scraper interfaces with the teeth and grooves of the skin roller allowing removal of poultry skin and fat from the roller with little or no need for water.

The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.

A poultry treatment system relating to dissection, shape arrangement, and dispensing treatment, which can prevent the growth of bacteria in cleaning, cooling, and succeeding treatment processes for making possible the securing of the least contaminated state (the number of common live bacteria carried by a packed article of 2 kg is 102), composed of; a pretreatment section 20 comprising hanging part 20a, bloodletting part 20b, immersion-in-hot-water part 20c; a treatment section 10 comprising a plucking part 11, hollowing part 12, cleaning / sterilizing / cooling part 13, and water-washing part 14; a dissecting / dispensing / packaging section comprising a automatic dissection part 16, shape arrangement part 17, dispensing / packaging part 18; and shipment section 21.

The invention relates to an apparatus and method for automatically removing neck skin of poultry. The apparatus comprises the following components: a suspension hook for reversing a chicken body with a back part outward; a device for separately fixing legs and a device for fixing a chest for fixing the chicken body; a wing holding apparatus for supporting chicken wings and leading the chicken body; a cutting knife apparatus for cutting a root part of the neck; a neck skin removing hand apparatus for fixing the chicken neck and tearing the neck skin downward; an inner track and an outer track for adjusting closure of the neck skin removing hand apparatus and up-and-down motion; an inner blocking rod of the suspension hook and an outer blocking rod of the suspension hook for adjusting suspension hook positions according to size of the chicken body. The apparatus and the method can be used for automatically separating the neck skin and the neck simultaneously on line, tracheae, oesophaguses and craws remain on the chicken necks and are pulled out with internal organs later, so that damages to neck skin and necks during subsequent processing of remaining tracheae, oesophaguses and craws of chickens are prevented.

An automated apparatus for removing skin from the shoulder and neck areas of a chicken carcass that includes a neck skinner and a shoulder skinner mounted to an elongated support wall in a longitudinally spaced relationship. The neck skinner includes a rotatably-driven gripper having a plurality of fins extending radially therefrom. A pinch block with an arcuate surface is mounted in a close-clearance relationship with the gripper to form a pinch point therebetween. The pinch point of the neck skinner is positioned to engage the neck area of an incoming chicken. The shoulder skinner is substantially similar to the neck skinner except that the pinch point of the shoulder skinner is positioned to engage the shoulder area of an incoming chicken. The apparatus further includes a rotatably-driven indexing conveyor laterally adjacent the neck and shoulder skinners for maintaining a longitudinal separation between chickens that are conveyed through the skinning apparatus.

An product and method providing for a value whole poultry product meat cut comprising a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tact. The semi-whole bird with the breast and tenders cut away with the breast skin in tact can be netted and / or packaged in a manner to have the look of a whole bird. The semi-whole poultry product can provide all of the normal meat yield to the consumer minus the breast and tender, while enhancing convenience, maintaining the appearance and aesthetic appeal and meeting the potential “per-pound” value of a whole chicken carcass.

Relating to the field of food processing, the invention in particular discloses a cold-heat conversion chicken feet skin removing method. The method includes: firstly subjecting chicken feet to high temperature scalding to achieve partial separation of chicken feet and scales, then conducting low temperature cooling on the chicken feet to shrink the scales, then carrying out air inflation on a shrink part of the scales, then placing the chicken feet into a heating and drying device, expanding air through high temperature generated by the drying device so as to separate the chicken feet from the scales, and then performing low temperature scouring on the dried scales. According to the scheme involved in the invention, chicken skin on the chicken feet can be cleaned quickly, high-low temperature conversion is carried out in the cleaning process to kill bacteria on the chicken feet, thus ensuring the chicken feet quality.

The invention discloses a drumstick peeling machine. The drumstick peeling machine comprises a supporting plate, a rotary shaft, a fixed mold, a movable mold and a positioning cover, wherein a slide groove is formed in the supporting plate; a convex block corresponding to the slide groove is arranged at the bottom of the movable mold; a plurality of supporting columns are arranged at the bottom of the supporting plate; the rotary shaft is located on a through hole of the supporting plate, and is provided with a clamping part and a rotating part in sequence from top to bottom and the outer diameter of the clamping part is greater than the outer diameter of the rotating part; a blind hole is formed in the rotating part; a drumstick-shaped cavity is formed in each of the fixed mold and the movable mold; a blade is arranged on each drumstick-shaped cavity; when the movable mold is in contact with the fixed mold, one complete drumstick-shaped cavity is formed by the drumstick-shaped cavity in the fixed mold and the drumstick-shaped cavity in the movable mold; the fixed mold and the movable mold are semi-cylinders with equal radius and height; a tapered hole is formed in the positioning cover; and the radius of the small end face of the tapered hole is equal to the radius of the fixed mold. According to the drumstick peeling machine, the disadvantages that the peeling efficiency of manual drumstick peeling is low and the influences on the body health of people are great in the prior art are overcome.

The application relates to the technical field of deep processing of foods and particularly discloses a chicken's heart soup canned product and a preparation method therefor. Raw materials comprise chicken's hearts, dried longan pulp, dried red dates, edible salt, lycium barbarum, ginger, cooking wine, white pepper powder and water. The method comprises the steps: unfreezing frozen local chickens,then, removing feather, skin, fats and oils and the like, then, carrying out cleaning cleanly so as to obtain chicken carcasses, dicing the chicken carcasses, then, carrying out decocting to obtain soup stock, adding flavorings, then, carrying out uniform stirring, carrying out heat preservation for later use, cleanly treating surface fats and oils, internal extravasated blood and arteries and the like of the chicken's hearts, then, carrying out quick-boiling treatment, and carrying out filtering, so as to obtain quick-boiled chicken's hearts; cleaning the dried longan pulp, the dried red dates and the lycium barbarum for later use; and mixing the quick-boiled chicken's hearts, the dried longan pulp, the dried red dates, the lycium barbarum and the soup stock, carrying out filling pro rata, and then, carrying out sterilizing, thereby obtaining finished chicken's heart soup. The chicken's heart soup disclosed by the invention is rich in nutrition, convenient in eating and convenient tostore and is conductive to sleeping.

The invention discloses a skin removal method of chicken feet. The method comprises the following steps of preparation: using a skinner for the chicken feet; cleaning: cleaning the chicken feet with fresh water for 3 to 5min; heating: soaking the chicken feet into high-temperature fresh water; sleeving: enabling five rings to sleeve five toes separately; positioning: embedding a positioning blade into the outer skin of the toes; starting: starting motors positioned between adjacent toes, and ensuring that the motors drive bulges on a rotating shaft to be in friction with the outer skin of the adjacent toes; skin removal: ensuring that the motors move in the direction from the heel to the tiptoe of a toe, so as to accomplish the removal of the skin of the adjacent toes. Through adoption of the scheme, the problem that the labor intensity is high when the skin of the adjacent toes of the chicken feet is manually removed is solved.

An automated poultry skinning apparatus which includes a support frame having a product feed inlet and discharge outlet. The apparatus may house an upper conveyor aligned to engage the upper surface of a piece of poultry product entering the feed outlet. The apparatus is provided with a lower conveyor with a plurality of radially extending protrusions adapted to engage the lower surface of the piece of poultry passing between the lower conveyor and the optional upper conveyor. An arcuate pinch surface is provided which is mounted in closely spaced relationship to the arcuate path traveled by the protrusions of the translated belt and define therewith an opening for trapping the outer skin attached to the poultry product between the arcuate surface and the distal tips of the protrusions to entrap a portion of the skin and pull the skin from the poultry product piece.

The invention relates to the field of food processing, in particular to an air blowing device for removing yellow skin of chicken claws. The air blowing device comprises a rack and is characterized in that a fixing mechanism and an air blowing mechanism are arranged on the rack, the fixing mechanism comprises a fixing stand used for storing chicken claws, a pressing piece is vertically mounted on the rack and located above the fixing stand, and at least two limiting columns are arranged on the fixing stand; and the air blowing mechanism is located on one side of the fixing stand and comprises a plurality of air blowing needle tubes, a supporting ring and a conical driving block, the supporting ring is horizontally and slidably connected to the rack, the air blowing needle tubes are hinged to the supporting ring, needle heads of the air blowing needle tubes face the fixing stand, the air blowing needle tubes are slidably connected to the oblique plane of the driving block, and the driving block is connected with a reciprocating transmission mechanism. Meanwhile, by implementing the technical scheme, the problems that in the prior art, the qualification rate of chicken claw skin removal is low, and the claw breakage rate is high are solved.

The invention discloses a peeling device used for chicken feet. The peeling device used for the chicken feet comprises four support bases and five finger rings; each support base is fixedly connected between adjacent finger rings; elastic layers are arranged along the circumferences of the inner walls of the finger rings; positioning blades are arranged on the elastic layers, and are arranged in a tilted way; rotating mechanisms are fixedly connected between adjacent finger rings; the rotating mechanisms includes four electric motors; each electric motor is fixedly connected to each support base; the electric motors are connected with rotation shafts; and multiple convexes are arranged along the circumferences of the outer walls of the rotation shafts. The scheme mainly solves the problem of large labor intensity caused by manual removing of the surface skin between adjacent toes of the chicken feet.

The invention discloses a peeling method of chicken feet. The peeling method comprises the following operation steps: preparing: preparing a peeling device which is required to be used for the chicken feet; washing: soaking the chicken feet in clear water; heating: stirring the chicken feet in clear water of which the temperature is 50 to 70 DEG C; sleeving: sleeving fingerstalls on five toes of the chicken feet; locating: embedding blades in epidermides of the toes; first rubbing: carrying out first spiral rubbing on the epidermides of the toes by utilizing raised parts of elastic iron sheets; second rubbing: enabling the elastic iron sheets to return to initial positions along the directions of sliding grooves under the action of elasticity, and carrying out second spiral rubbing on the raised parts of the elastic iron sheets and the epidermides of the toes, thus completing removing of the epidermides among the toes; scrapping: scrapping other or residual epidermides of the toes by enabling the blades to move along toe rings. According to the scheme disclosed by the invention, the problem of large labor intensity caused as manpower is adopted for removing the epidermides among the toes of the chicken feet is mainly solved.

The application relates to the technical field of deep processing of foods and particularly discloses an auricularia cornea-local chicken soup canned product and a preparation method therefor. Raw materials comprise local chicken, auricularia cornea, edible salt, ginger, refined white sugar, cooking wine, white pepper powder and water. The method comprises the steps: unfreezing frozen local chickens, then, removing feather, skin, fats and oils and the like, then, carrying out cleaning cleanly so as to obtain chicken carcasses, dicing one part of the chicken carcasses, then, carrying out decocting to obtain soup stock, adding flavorings, then, carrying out uniform stirring, carrying out heat preservation for later use, dicing the other part of the chicken carcasses, then, carrying out quick-boiling treatment, and carrying out filtering, so as to obtain solid chicken; and soaking, cleaning and cutting the auricularia cornea for later use, then, mixing the auricularia cornea, the solid chicken and the soup stock, carrying out filling pro rata, and then, carrying out sterilizing, thereby obtaining finished auricularia cornea-local chicken soup. The auricularia cornea-local chicken soupdisclosed by the invention is rich in nutrition, convenient in eating and convenient to store.

A skinning machine for separating skin from the tissue of a poultry part is provided, which includes a frame supporting a skin roller comprising bands of teeth and grooves for engaging the skin, a pressure shoe disposed adjacent to the skin roller for removing the skin from the tissue, a pressure roller assembly for biasing the skin and tissue against the skin roller, and a scraper interfacing with the skin roller for removing the skin from the skin roller. The pressure shoe is releasably mounted to the frame allowing removal and cleaning thereof. The pressure roller assembly includes a body that deforms against the poultry part to accommodate parts of varying sizes and thickness without damaging the tissue. The scraper interfaces with the teeth and grooves of the skin roller allowing removal of poultry skin and fat from the roller with little or no need for water.

The invention relates to a stirring device. The stirring device comprises a stirring barrel and a barrel lid, wherein a water inlet is arranged on the barrel lid; a rotating shaft is arranged in the stirring barrel, a cleaning brush, an annular groove and a telescopic part are arranged on the rotating shaft, and a rotating ring is arranged in the annular groove; a folding plate is also arranged in the stirring barrel and a waste leaking port is formed in the folding plate; a shaft hole is formed in the center of the folding plate, and the folding plate comprises a first plate, a second plate, a third plate and a spring; the shaft hole is located in the third plate, and the first plate and the third plate are hinged with the stirring barrel; a connecting rod is connected between the rotating ring and the second plate; a material port is formed in the side wall of the stirring barrel and located above the position where the first plate and the third plate are hinged with the stirring barrel; a waste discharge channel is formed in the bottom of the stirring barrel, a threaded shaft is arranged in the waste discharge channel, a support rod is arranged between the threaded shaft and the waste discharge channel, and the rotating shaft is in threaded connection with the threaded shaft. With the adoption of the stirring device, the separation strength between foot skin and chicken feet can be enhanced, and separation and discharge of the chicken feet and the foot skin can be facilitated.

The invention relates to the technical field of food deep-processing and particularly discloses canned chicken soup with bamboo fungus and a preparation method thereof. The canned chicken soup with bamboo fungus is prepared from the following raw materials: native chicken, bamboo fungus, edible salt, raw ginger, white sugar, cooking wine, white pepper powder and water. The preparation method comprises the following steps: thawing frozen native chicken, removing feathers, skins, grease and the like from the native chicken, and performing washing; cutting into pieces, and performing blanching treatment, and adding seasonings into the blanched chicken pieces; boiling the chicken pieces with strong fire, performing cooking with slow fire, and performing braising and filtering to respectively obtain cooked solid chicken and soup; soaking, washing and cutting bamboo fungus for later use; mixing the bamboo fungus, the solid chicken with the soup, performing filling in a proportion, and performing sterilization to obtain the finished product chicken soup with bamboo fungus. The chicken soup with bamboo fungus has rich nutrition, and is convenient to eat and store.

A poultry processing device for removing skin from the meat of poultry is provided. The device can include a conveyor line for moving the poultry in their conveying path and one or more de-skinning means in or adjacent to the conveying path for processing the passing poultry. Each of the de-skinning means can include a rotatable gripper roll which is circumferentially provided with longitudinally extending teeth having radial ends facing away from a rotational axis of the roll and providing a frictional outer surface to the roll for catching engagement with the skin, Each the de-skinning means can further include pinch means adjacent to the rotatable gripper roll to pinch or trap the skin between the gripper roll and the pinch means.

The invention discloses a peeling device, and relates to the field of food processing machinery industry, wherein the peeling device includes a driving motor, a motor shaft, a steering speed reducer,a driving shaft, a left box body, a left baffle plate, a flesh removing roller, a right baffle plate, a right box body, a positioning installation pin, a driving sprocket, a flesh removing sprocket, aflesh removing driving sprocket, a peeling sprocket, a peel removing sprocket, a shaft sleeve, a cam shaft, a connecting sleeve, an operation rod, an exit chute, a flesh removing roller rotating shaft, a chain, a peeling roller rotating shaft, a driving extension shaft, a peeling roller rotating shaft, a baffle plate extension body, a connecting rod, a cam installation sleeve, a cam rod, a pulleyshaft, a pulley, a sliding rod, a fixed guide sleeve, a guide column, a connecting block, a peel removing roller, a conveying belt, a conveying belt driving roller, a peeling roller, and a knife plate. The peeling device can ensure that the flesh quality of the product is not damaged, and is simple in structure and easy to replace. By the cooperation of the knife roller and the knife plate, the leg meat with uneven thickness chicken skin and size can be peeled well.

Method of and system for automatically deboning poultry breast caps containing meat and a skeletal structure to obtain breast fillets. The method includes providing a mandrel with a plane of symmetry in a vertical orientation and supporting a breast cap with its skeletal structure including a keel bone on top of the mandrel. The breast cap being held to the mandrel with the keel bone aligned with the plane of symmetry. By moving the mandrel through a conveying path extending through a substantially horizontal plane in a direction of travel it passes a cutting implement of a breast cutter engaging the meat along the keel bone. The cutting implement causes at least one incision along the area where the meat is attached to the keel bone and a breast fillet remover downstream of the breast cutter engages between the skeletal structure and the meat and separates the meat as a pair of single fillets from the skeletal structure. The arrangement is such that the mandrel moves through the conveying path with the plane of symmetry aligned with the direction of travel.

The invention relates to a method for gutting poultry having a carcass, in particular a waterfowl such as a duck, said carcass having a body, a neck and a head, said method comprising the following steps: a. Disrupting the skin of the poultry at the back of the neck of the poultry; b. Disrupting the esophagus of the poultry at or near the head of the poultry; c. Removing the skin from the neck of the poultry, wherein the esophagus is removed together with the skin; and d. Removing the visceral packet from the poultry together with the esophagus removed from the neck of the poultry in step c. The invention also relates to a collector device for collecting visceral bags of poultry.

The present invention relates to the technical field of pungent and spicy duck neck processing devices and particularly relates to a thawing device used for duck neck processing. The thawing device comprises a thawing water tank; the bottom part of the thawing water tank is fixedly connected with a heater; the bottom part of the heater is fixedly connected with a top part of a bottom plate; the side surface of the top part of the thawing water tank is fixedly connected with a material inlet pipe; the thawing water tank is internally provided with a pushing, rolling and air-supplying mechanism;one side, far from the heater, of the thawing water tank is weldedly connected with a supporting frame; the bottom part of the supporting frame is weldedly connected with one side, far from the heater, of the top part of the bottom plate; one side, far from the heater, of the bottom part of the thawing water tank is fixedly connected with a material guiding-out mechanism; and one side, far from the heater, of the top part of the bottom plate is fixedly connected with a collecting and circulating mechanism. The thawing device is particularly suitable for thawing duck necks, is convenient for thawing the duck necks and pushing the duck necks out from the thawing water tank for collecting, also conducts extruding and rolling of the duck necks during the pushing process of the duck necks, enables the duck necks and skin to become loose and is convenient for manual peeling.

A method for cutting extra-large poultry to fit within existing industrial fryers and remain as recognizable pieces to the consumer is provided. The method provides for the cuts necessary to create pieces of poultry from the extra-large poultry that are sized comparably to a normal sized bird. Furthermore, the method provides for keeping the cut pieces in a shape that the consumer recognizes as a particular piece of poultry.

A poultry processing device for removing skin from the meat of poultry is provided. The device can include a conveyor line for moving the poultry in their conveying path and one or more de-skinning devices in or adjacent to the conveying path for processing the passing poultry. Each of the de-skinning devices can include a rotatable gripper roll which is circumferentially provided with longitudinally extending teeth having radial ends facing away from a rotational axis of the roll and providing a frictional outer surface to the roll for catching engagement with the skin. Each of the de-skinning devices can further include pinch devices adjacent to the rotatable gripper roll to pinch or trap the skin between the gripper roll and the pinch devices.