Package method of stewed and roasted chicken feet

A packaging method and technology for roasting chicken feet, which are applied in the directions of packaging sterilization, packaging by pressurization/gasification, and preservation of food ingredients as anti-microbials, etc., can solve the problems of high packaging cost and short storage time of food packaging, etc. Improve shelf life, inhibit the growth of bacteria, good toughness

Pending Publication Date: 2019-07-02
南安市洪濑黑果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, in view of the above problems, the present invention provides a food packaging method, which mainly solves the problems of short storage time and high packaging cost of food packaging in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for packaging marinated roasted chicken feet, comprising the following steps:

[0027] 1) Put the fresh chicken feet into the cooking pot, cook and cook at 100°C, and add seasonings to taste;

[0028] 2) Take out the cooked chicken feet and dry them naturally;

[0029] 3) putting the air-dried chicken feet into an oven for pressing and roasting, so that the moisture content of the chicken feet accounts for 35%;

[0030] 4) Weighing, packing and placing the processed chicken feet in packaging bags;

[0031] 5) Put the packaging bag with food into the mold cavity of the sealing machine, vacuumize the mold cavity, and then fill it with nitrogen;

[0032] 6) the chicken feet are sterilized by cobalt 60 irradiation, and finally the packaging bag is sealed;

[0033] 7) Put the packaging bag packed with chicken feet into the packaging box, and put the packaging box and the packaging bag into the mold cavity of the pressing mold for laminating the plastic film cover...

Embodiment 2

[0037] A method for packaging marinated roasted chicken feet, comprising the following steps:

[0038] 1) Put the fresh chicken feet into the cooking pot, cook and cook at 100°C, and add seasonings to taste;

[0039] 2) Take out the cooked chicken feet and dry them naturally;

[0040] 3) put the air-dried chicken feet into the oven for pressing and roasting, so that the moisture content of the chicken feet accounts for 37%;

[0041] 4) Weighing, packing and placing the processed chicken feet in packaging bags;

[0042] 5) Put the packaging bag with food into the mold cavity of the sealing machine, vacuumize the mold cavity, and then fill it with nitrogen;

[0043] 6) the chicken feet are sterilized by cobalt 60 irradiation, and finally the packaging bag is sealed;

[0044] 7) Put the packaging bag packed with chicken feet into the packaging box, and put the packaging box and the packaging bag into the mold cavity of the pressing mold for laminating the plastic film cover, a...

Embodiment 3

[0048] A method for packaging marinated roasted chicken feet, comprising the following steps:

[0049] 1) Put the fresh chicken feet into the cooking pot, cook and cook at 100°C, and add seasonings to taste;

[0050] 2) Take out the cooked chicken feet and dry them naturally;

[0051] 3) putting the air-dried chicken feet into the oven for pressing and roasting, so that the moisture content of the chicken feet accounts for 40%;

[0052] 4) Weighing, packing and placing the processed chicken feet in packaging bags;

[0053] 5) Put the packaging bag with food into the mold cavity of the sealing machine, vacuumize the mold cavity, and then fill it with nitrogen;

[0054] 6) the chicken feet are sterilized by cobalt 60 irradiation, and finally the packaging bag is sealed;

[0055] 7) Put the packaging bag packed with chicken feet into the packaging box, and put the packaging box and the packaging bag into the mold cavity of the pressing mold for laminating the plastic film cove...

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PUM

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Abstract

The invention relates to a package method of stewed and roasted chicken feet. The problems of short storage time and high packaging cost of food packaging in the prior art are solved. The package method comprises the following steps that (1) fresh chicken feet are put into a cooking pot, and seasonings is added for seasoning; (2) the cooked chicken feet are taken out and naturally air-dried; (3) the air-dried chicken feet are put into an oven for baking in a frying mode; (4) the processed chicken feet are weighed, sub-packaged and placed in packaging bags; (5) the packaging bags with food areplaced in a mold cavity of a sealing machine, and the mold cavity is vacuumized, and then injected with nitrogen gas; (6) the chicken feet are irradiated with cobalt 60 for sterilization, and the packaging bags are finally sealed; and (7) the packaging bags packed with the chicken feet are put into packaging boxes, the packaging boxes and the packaging bags are put into a mold cavity of a pressingmold for covering plastic thin film cover bodies, the mold cavity is vacuumized and injected with nitrogen, and finally openings of the packaging boxes are covered with the plastic thin film cover bodies.

Description

technical field [0001] The invention relates to a packaging method for stewed chicken feet. Background technique [0002] The packaging and transportation of food mainly rely on packaging boxes or packaging bags, which have become an indispensable item for modern commodities. The packaging box or packaging bag can not only ensure that the food is not damaged, but also can ensure the safety and hygiene of the food in the box. [0003] The existing food packaging method is mainly: put the food into the packaging bag or packaging box, and vacuumize it, and then seal it, so that the packaging bag or packaging box remains in a vacuum state. The pressure is higher than the inside, so that the packaging bag will be tightly attached to the surface of the food; or put the food into the packaging bag or box, and then vacuumize it and then fill it with an inert gas, usually nitrogen, and finally seal it Processing, using this packaging method to make the pressure inside the packaging...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65B31/04B65B55/16A23L13/20A23L13/50A23L13/40A23L5/00A23L5/20A23B4/03A23B4/16A23L5/10
CPCA23B4/03A23B4/16A23V2002/00A23L5/00A23L5/13A23L5/17A23L5/21A23L13/20A23L13/428A23L13/50B65B31/04B65B55/16A23V2200/10A23V2200/14A23V2300/10A23V2250/124A23V2250/126
Inventor 曾仁毅曾颖弘
Owner 南安市洪濑黑果食品有限公司
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