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Chicken feet processing technology

A processing technology and chicken feet technology, applied in the field of meat preservation, can solve the problems of waste of labor cost, low production efficiency, insufficient flavor and nutrition of finished products, etc., and achieve the advantages of improving delicious taste, saving production time and improving production efficiency. Effect

Active Publication Date: 2020-05-05
CHONGQING SHUNTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the product has rich customer resources, there are many existing products, mainly pickled chicken feet and stewed chicken feet. There are some common problems in the existing methods of making chicken feet. First of all, the processing of raw chicken feet or use Chemical agents, or improper handling, resulting in loss of taste or nutrition of chicken feet; secondly, the soaking liquid is single, and the flavor and nutrition of the finished product are insufficient; thirdly, the storage process cannot guarantee the taste of the product well, such as after high temperature sterilization Packaging; Fourth, the current processing of chicken feet often requires repeated soaking and cooking, during which harmful substances such as nitrite are likely to be produced, which will affect the health of the eaters
More importantly, these existing production methods do not combine the nutrition of chicken feet to achieve the same source of medicine and food, and maximize the edible value of chicken feet
In addition, because in the processing of raw chicken feet, the current processing method is often to separate the nails on the chicken feet from the cleaning of the chicken feet, and the nails on the chicken feet are manually cut one by one. It is a waste of labor cost in the step of nail removal, and the production efficiency is low

Method used

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  • Chicken feet processing technology

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Embodiment Construction

[0038] The present invention will be described in further detail below by means of specific embodiments:

[0039]The reference signs in the accompanying drawings of the description are: hopper 1, shearing claw cylinder 2, vibration motor 3, guide plate 4, single row pipe 5, water spray port 6, magnet piece 7, fixed plate 8, electromagnet 9, half model 10 , Rotary cutter 11, discharge pipe 12, nozzle 13.

[0040] Scheme one in this scheme: chicken feet processing technology, comprises the following steps:

[0041] Step 1: Processing of raw chicken feet: Each chicken foot usually has five nails, because in the past, the nails had to be cut off one by one, that is to say, one chicken foot needs to be cut five times, now only the chicken feet need to be cut The chicken feet that are poured into the automatic claw cutting machine in piles are sprayed with high-pressure water through the water spray pipe connected to the automatic claw cutting machine, and the chicken feet that are...

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Abstract

The invention discloses a processing process of chicken feet. The processing process comprises the following steps: step 1: processing raw chicken feet; step 2: pre-boiling; step 3: preparing a soaking solution; step 4: soaking and cooking; step 5: blending with seasonings; step 6: packaging in vacuum. According to the processing process disclosed by the invention, the number of times of soaking the chicken feet is reduced and the working efficiency is effectively improved.

Description

technical field [0001] The invention relates to the field of meat preservation, in particular to a process for processing chicken feet. Background technique [0002] Chicken feet are chicken feet, which are the by-products of chicken processing. Chicken feet have high nutritional value. It is rich in protein, calcium, iron and other nutrients. It was not valued by people in the past, or it was abandoned or processed together with chicken, and its edible and economic value have not been fully explored. In recent years, products developed with chicken feet as raw materials have gradually come out, such as stewed chicken feet, soaked chicken feet, pickled pepper chicken feet, etc. Chicken feet are deeply loved by teenagers and middle-aged people because of their fragrance, crispness, refreshing appetizers, and long aftertaste. Like it, it is a good product for leisure, travel, home, and gift for relatives and friends. [0003] Because the product has rich customer resources, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/20A22C21/00A23L13/70A23L13/40A23L33/10
CPCA22C21/00A23V2002/00A23V2200/30A23V2200/32
Inventor 叶诚尘
Owner CHONGQING SHUNTAI FOOD