Dehydration device for dried chicken floss processing by using bamboo tube

Abstract

The invention belongs to the technical field of dried chicken floss processing, particularly relates to a dehydration device for dried chicken floss processing by using a bamboo tube, and aims to solve the problem that the quality of a dried chicken floss finished product is influenced by a poor dehydration effect of a chicken material. According to the following scheme, the device comprises a baking box, wherein a plurality of separation seats are fixed between the inner walls of the two sides of the baking box, a plurality of baking cavities are formed in the baking box through the separation seats, heating elements and steam guide pipes are fixed in the baking cavities correspondingly, placement seats are placed at the bottoms of the baking cavities correspondingly, chicken materials are laid at the tops of the placement seats correspondingly, and the placement seats are provided with a plurality of bamboo tube plates with semicircular sections. According to the device, by utilizinginherent structures of the bamboo tube plates and spacing bars inside the bamboo tube plates, a gap and a moving space are formed between the bottom of the screen cloth and the bamboo tube plates, and rising high-temperature airflow diffuses around along the inner walls of the bamboo tube plates, so that the bottom of the screen cloth fluctuates, the bottoms of the chicken materials are preventedfrom clinging, the chicken materials on the screen cloth are uniformly dehydrated, and the dried chicken floss quality is ensured.

Description

technical field [0001] The invention relates to the technical field of chicken floss processing, in particular to a dehydration device for processing chicken floss using a bamboo tube. Background technique [0002] Chicken floss is a meat floss product processed from chicken. It is rich in nutrition and has a delicate taste. It is a dry product that the masses prefer. As a poultry product, chicken floss has high protein, low fat, low cholesterol, and low calorie. Features, increasingly favored by consumers, chicken floss is mainly made of chicken as a raw material, and chicken floss is made into finished chicken floss through technical processes such as initial cooking, lean meat, refined cooking, baking, and frying. [0003] The roasting operation is to dehydrate the loose chicken material after refined cooking, so as to reduce the moisture in the chicken material and facilitate the follow-up frying operation. In the prior art, when the loose chicken material is roasted, it...

AI Technical Summary

Problems solved by technology

[0004] Based on the technical problem that the dehydration effect of chicken floss is poor in the process of making chicken floss in the prior art and affects the quality of chicken floss products, the present invention proposes a dehydration device for processing chicken floss using bamboo tubes

Images