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Continuous drying process for duck tongues

A duck tongue, continuous technology, applied in the continuous drying process of duck tongue, can solve the problems of reducing the chewiness of duck tongue, high fat content of the product, low production efficiency, etc., and achieve rosy appearance, good chewing feeling and high work efficiency Effect

Pending Publication Date: 2021-11-12
河南海可易环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the food industry, duck tongue is generally processed in a sauce-stewed way. Sauce-stewed duck tongue products are mainly processed through a stewed process. In order to ensure the taste, a long-term stewed duck tongue is required. Long-term stewed duck tongues will become soft. Rotten, loses the crisp and refreshing taste, and reduces the chewiness of the duck tongue, and the processing time is longer, and the production efficiency is not high
[0004] At the same time, the duck tongue itself contains a lot of fat, and the traditional processing method is directly stewed, which will easily lead to high fat content in the product, and it will feel greasy when eaten. If it is not stored properly, it will easily lead to fat oxidation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Choice of duck tongue: the selected duck tongue should have a good appearance, complete shape, no wounds, plump and ruddy flesh;

[0031] 1) Thawing: Place the frozen duck tongue in the thawing pool, and thaw it with flowing water, control the temperature of the water at 10°C to 15°C, and thaw it for 8 hours;

[0032] 2) Feeding: Put the thawed duck tongue into the hoist. The hoist includes a buffer storage bin, a conveyor belt, and a swing arm distribution mechanism. The warehouse is set under the input end of the conveyor belt, and the swing arm distribution mechanism is set under the output end of the conveyor belt. The marinated duck tongues are stacked in the buffer bin. With the operation of the conveyor belt, the duck tongues fall into the On the swing arm distribution mechanism, there is a conveyor belt on the swing arm distribution mechanism, and the duck tongue falls on the input end of the drying equipment on the swing arm distribution mechanism. The swing ar...

Embodiment 2

[0043] Choice of duck tongue: the selected duck tongue should have a good appearance, complete shape, no wounds, plump and ruddy flesh;

[0044] 1) Thawing: place the frozen duck tongue in the thawing pool, and use the flowing water thawing method to thaw. The temperature of the water is controlled at 10°C to 15°C, and thawed for 9 hours;

[0045] 2) Feeding: Put the thawed duck tongue into the hoist. The hoist includes a buffer storage bin, a conveyor belt, and a swing arm distribution mechanism. The warehouse is set under the input end of the conveyor belt, and the swing arm distribution mechanism is set under the output end of the conveyor belt. The marinated duck tongues are stacked in the buffer bin. With the operation of the conveyor belt, the duck tongues fall into the On the swing arm distribution mechanism, there is a conveyor belt on the swing arm distribution mechanism, and the duck tongue falls on the input end of the drying equipment on the swing arm distribution ...

Embodiment 3

[0056] Choice of duck tongue: the selected duck tongue should have a good appearance, complete shape, no wounds, plump and ruddy flesh;

[0057] 1) Thawing: place the frozen duck tongue in the thawing pool, and use the flowing water thawing method to thaw. The temperature of the water is controlled at 10°C to 15°C, and thawed for 10 hours;

[0058] 2) Feeding: Put the thawed duck tongue into the hoist. The hoist includes a buffer storage bin, a conveyor belt, and a swing arm distribution mechanism. The warehouse is set under the input end of the conveyor belt, and the swing arm distribution mechanism is set under the output end of the conveyor belt. The marinated duck tongues are stacked in the buffer bin. With the operation of the conveyor belt, the duck tongues fall into the On the swing arm distribution mechanism, there is a conveyor belt on the swing arm distribution mechanism, and the duck tongue falls on the input end of the drying equipment on the swing arm distribution...

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Abstract

The invention relates to a continuous drying process of duck tongues, which comprises the following steps: 1) unfreezing: unfreezing frozen duck tongues in flowing water at 10-15 DEG C for 8-10 hours; (2) distributing: the unfrozen duck tongues are put into a multi-layer continuous drying device, distributing of the duck tongues is performed from the input end of the drying device, and the distributing thickness is 3-5 cm; 3) continuous drying: the duck tongues are continuously dried for 190-230 min at the temperature of 60-90 DEG C in a multi-layer continuous drying device; (4) cooling: cooling the dried duck tongues on a cooling equipment; 5) screening and weighing: screening the cooled duck tongues, and feeding the duck tongues to a weighing bin for weighing; (6) packaging: transferring the weighed duck tongues to a packaging equipment for packaging; and 7) sterilizing: sterilizing the packaged duck tongues. The continuous drying process disclosed by the invention is high in drying efficiency and simple in process, and meanwhile, the taste and the quality of the duck tongues are guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a continuous drying process for duck tongue. Background technique [0002] Duck tongue is a nutritious food. Duck tongue is rich in protein and lecithin, which is easy to digest and absorb, and is beneficial to brain and intelligence development. [0003] In the food industry, duck tongue is generally processed in a sauce-stewed way. Sauce-stewed duck tongue products are mainly processed through a stewed process. In order to ensure the taste, a long-term stewed duck tongue is required. Long-term stewed duck tongues will become soft. If it is rotten, the crisp and refreshing taste will be lost, and the chewiness of the duck tongue will be reduced, and the processing time will be longer, and the production efficiency will not be high. [0004] At the same time, duck tongue itself contains a lot of fat, and the traditional processing method is directly stewed, which will ea...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23B4/005A23B4/015A23B4/03A23B4/07
CPCA23L13/20A23L13/50A23B4/005A23B4/0056A23B4/015A23B4/07A23B4/03A23V2002/00A23V2300/10A23V2300/24
Inventor 王金锋孙常德
Owner 河南海可易环保科技有限公司