Production equipment for marinated chicken and duck claw and wings
A production equipment and a technology of marinated products, which are applied in climate change adaptation, poultry cleaning/disinfection, meat/fish preservation through freezing/cooling, etc. It can solve problems such as short shelf life, affecting food hygiene, and irregular shape of chicken and duck claw wings , to achieve the effect of improving product quality, improving product quality, and pure flavor and taste
Pending Publication Date: 2021-01-05
广西春江食品有限公司
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- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
The traditional preparation method of chicken and duck claw wing brine products is to manually put fresh raw materials into the brine, heat for 20-30 minutes on low heat, remove and let it cool, and then the preparation can be completed, but the chicken and duck claw wing brine prepared by the traditional method The shelf life of the products is short, which is not conducive to large-scale industrial production, long-distance transportation and insurance, and the efficiency is relatively low, which cannot meet the market demand. Therefore, chicken and duck claw wings stewed products of industrial production and vacuum packaging came into being
[0003] In the production of large-scale industrial chicken and duck claw wings braised products, the following problems need to be paid attention to: 1. Due to the sharp edges and corners of chicken and duck claw wings, they collide and rub against each other during the production process, which is easy to scratch or scratch the surface of the product, resulting in food appearance Poor phase will also affect the final taste and taste of the product to a certain extent; 2. The shape and irregularity of chicken and duck claw wings are easy to hide dirt in the gaps, and the dirt and impurities must be cleaned, otherwise food hygiene will be affected ; 3. The chicken and duck claw wings that are finally marinated must have a uniform taste and be tasty; 4. The production process must be kept hygienic and clean, and no harmful bacteria should enter, which will eventually cause food to deteriorate and the bag will become inedible
Method used
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Embodiment 1
[0037] A kind of production equipment of chicken and duck claw wings brine products, including thawing machine 1, the back end of thawing machine 1 conveying mesh belt passes through spray cover 2, the back end of conveying mesh belt is connected to precooking pool 3, behind the conveyor belt of precooking pool 3 The end is connected to the cooking pool 4, the rear end of the transmission belt of the cooking pool 4 is connected to the cold water pool 5, the rear end of the transmission belt of the cold water pool 5 is connected to the draining basket 6, and the draining basket 6 is transported to the brine bucket 7 by hanging rails and suspended for soaking;
[0038] The thawing machine 1 comprises a thawing pool 11, a horizontal section conveyor belt and an ascending section conveyor belt are set in the thawing pool 11, an outlet pipe 15 is arranged at the bottom of the head end of the thawing pool 11, and the outlet pipe 15 is connected to the impurity removal pool 13, and the...
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The invention relates to production equipment for marinated chicken and duck claw and wings. The production equipment comprises an unfreezing machine, a conveying mesh belt at the rear end of the unfreezing machine passes through a spraying cover, the rear end of the conveying mesh belt is connected with a pre-cooking pool, the rear end of a conveying belt of the pre-cooking pool is connected witha cooking pool, the rear end of a conveying belt of the cooking pool is connected with a cold water pool, the rear end of a conveying belt of the cold water pool is connected with a draining basket,and the draining basket is conveyed to a marinating water barrel through a hanger rail and is soaked in a suspending mode. The production equipment has the advantages that the production efficiency ishigh, the automation degree is high, labor and time are saved; and the prepared marinated chicken and duck claws and wings are smooth and crisp in mouthfeel, rich in taste, sufficient in flavor.
Description
technical field [0001] The invention relates to a food production method, in particular to a production equipment for chicken and duck claw wing stewed products. Background technique [0002] Stewed products have appeared on our table as Chinese food for thousands of years, with chicken, duck, goose, pig, cattle, vegetables, aquatic products, bean products as the main raw materials, seasonings and spices added, boiled with water It is an important part of traditional Chinese cuisine. Among them, chicken and duck feet and chicken and duck wings are representative of stewed meat products. They are very popular among consumers of all ages because of their boney, thin-skinned texture and easy-to-taste characteristics. The traditional preparation method of chicken and duck claw wing brine products is to manually put fresh raw materials into the brine, heat for 20-30 minutes on low heat, remove and let it cool, and then the preparation can be completed, but the chicken and duck c...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/10A23B4/07A22C21/00
CPCA23L13/20A23L13/428A23L13/72A23L5/13A23L5/10A23B4/07A22C21/0061Y02A40/90
Inventor陈潜拓姚海棠
Owner广西春江食品有限公司