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Mechanical chicken's gizzard membrane processing method

A technology of chicken inner gold and inner gold is applied in the field of mechanized processing of chicken inner gold, which can solve the problems of time-consuming and laborious, affecting the curative effect, frying and high rigidity rate of chicken inner gold.

Inactive Publication Date: 2014-05-07
DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the fact that chicken gizzard needs to be constantly stir-fried in the frying process, it is not only time-consuming and laborious, but also difficult to control the heat. Difficult sieving, affecting curative effect, etc., the purpose of the present invention is to provide a mechanized processing technology of gallinacea, making it easy to operate, stable and controllable, so that it can achieve the processing purpose of facilitating crushing and adjusting preparations

Method used

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  • Mechanical chicken's gizzard membrane processing method
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Examples

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Effect test

Embodiment 1

[0017] Take 500g of auxiliary material glass beads, put it in a drum-type medicine frying machine equipped with a built-in "L"-shaped baffle, preheat it to a temperature of 215°C, add 10g of clean chicken gold in different sizes, and stir-fry at a speed of 50 rpm / min, stir-fry for 100s, the surface of the chicken meat will foam evenly, take it out, sieve out the glass beads, let it cool, and it’s done. Such as figure 2 shown.

Embodiment 2

[0019] Take 500g of auxiliary material glass beads, put it in a drum-type medicine frying machine equipped with a built-in "L"-shaped baffle, preheat to a temperature of 210°C, add 10g of net chicken gold in graded sizes, and stir-fry at a speed of 70 rpm 1 / min, fry for 120s, the surface of chicken meat will foam evenly, take it out, sieve out the glass beads, let it cool, and it’s done. Such as figure 2 shown.

Embodiment 3

[0021] Take 50Kg of glass microspheres as an auxiliary material, put them in a drum-type medicine frying machine equipped with a built-in "L"-shaped baffle, preheat to a temperature of 215°C, add 750g of clean chicken gold in graded sizes, and stir-fry at a speed of 50 rpm 1 / min, fry for 120s, the surface of chicken meat will foam evenly, take it out, sieve out the glass beads, let it cool, and it’s done. Such as figure 2 shown.

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Abstract

The invention provides a mechanical chicken's gizzard membrane processing method. The method comprises the following steps: pre-heating a roller-type medicine roaster loaded with auxiliary materials, wherein an L-shaped baffle plate with an angle of 130 degree to 140 degree is arranged in the medicine roaster; then adding cleaned chicken's gizzard membrane, which has been sorted by size, into the medicine roaster according to a weight ratio of the clean chicken's gizzard membrane to the auxiliary materials of 5:500 to 10:500; frying for 100 to 120 seconds at a temperature of 205 DEG C to 215 DEG C and in a rotation speed of 50 to 70 rotations per minute; taking out the mixture, sieving to remove the auxiliary materials, and cooling so as to obtain the target product. The fried chicken's gizzard membrane is prepared according to the frying method mentioned above. The method has the advantages of less energy consumption and more output in a unit time; the bubbling rate of the chicken's gizzard membrane is higher, the burnt rate is lower, and the fried chicken's gizzard membrane meets the standards of modern traditional Chinese medicine. The chicken's gizzard membrane is not stick to the boiler, the material sieving process is short, the materials are not adhere to each other in the sieving process; the produced chicken's gizzard membrane product has the advantages of uniform color and luster, even bubbling, and intact bubbles; compared the conventional chicken's gizzard membrane processing method, this method has the advantages of prominently-improved protein content, controllable quality, simpleness, and reasonability.

Description

technical field [0001] The invention relates to a method for processing traditional Chinese medicine, in particular to a method for mechanized processing of gallinacea. Background technique [0002] Gallus gallus is a commonly used traditional Chinese medicine, first recorded in "Shen Nong's Materia Medica" (poultry) under the item of Shangpin Danxiong chicken, "Chinese Pharmacopoeia" recorded as the dry gizzard inner wall of Gallus gallus domesticus Brisson, a pheasant family chicken, produced from all over the country everywhere. Gallus neijin has the effects of invigorating the spleen and eliminating indigestion, astringent essence and no sequelae, and dredging fossils. For indigestion, vomiting and dysentery, malnutrition in children, enuresis, spermatorrhea, stone stranguria pain, biliary swelling and hypochondriac pain embolism. [0003] The processing method of gallinaceous gold was first seen in the Southern and Northern Dynasties. Gong Tianxuan began to describe t...

Claims

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Application Information

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IPC IPC(8): A61K35/37A61P1/14A61P1/12A61P1/08A61P13/00A61P15/00A61P13/04A61P1/16A61K35/57
Inventor 马小军汪岩吕国军
Owner DALIAN INST OF CHEM PHYSICS CHINESE ACAD OF SCI
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