Raw poultry steaming and scalding device and raw poultry steaming and scalding hair removal method
By combining high-pressure steam blanching with manual dry plucking, the pollution and nutrient loss problems caused by hot water immersion are solved, and feather removal is achieved without pollution or weight gain, retaining the original flavor and nutrition of poultry meat.
Patent Information
- Application Number
- CN202511248321.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-03
- Publication Date
- 2025-10-28
AI Technical Summary
Existing poultry processing methods, such as hot water scalding, lead to poultry meat contamination, weight gain, short shelf life, and nutrient loss. Mechanical feather removal damages the poultry skin and juices.
The high-pressure steam steaming method is used for a short time to shrink the pores of raw poultry, squeeze out the feathers and combine it with manual dry plucking to avoid hot water pollution and nutrient loss.
It achieves pollution-free and weight-free feather removal, retains the buttery skin and meat juice of the poultry, and makes the meat firm and retains its original flavor.
Smart Images
Figure CN120836583A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of poultry processing technology, specifically relating to a poultry steaming and scalding device and a poultry steaming and scalding method for removing feathers. Background Technology
[0002] Currently, poultry processing widely employs a combination of hot water scalding and mechanical defecation for feather removal. However, existing methods generally suffer from the following problems: It can easily cause secondary pollution: the hot water is recycled and contains impurities such as poultry feces and blood, which can easily contaminate the poultry.
[0003] Meat absorbs water, increases weight, and deforms: During the scalding process, hot water enters the poultry meat tissue, causing it to gain weight, swell in appearance, and turn pale.
[0004] Short shelf life: Poultry meat with high moisture content promotes bacterial growth and has a short shelf life at room temperature.
[0005] Nutrient loss and reduced taste: Mechanical plucking damages the yellow skin and fine feathers on the surface of poultry skin, resulting in the loss of nutrients and juices.
[0006] Therefore, there is an urgent need for processing methods and supporting equipment that can avoid contamination from hot water soaking, maintain the original flavor and nutrition of the meat, and efficiently remove feathers. Summary of the Invention
[0007] To overcome the above-mentioned technical problems, the present invention provides a poultry steaming and scalding device and a poultry steaming and scalding method for removing feathers. By steaming with high-pressure steam for a short time, the poultry pores are contracted and the feathers are squeezed out, thereby achieving dry plucking and removing feathers, avoiding secondary pollution and nutrient loss, and improving appearance and taste.
[0008] The present invention adopts the following technical solution: The poultry steaming device includes a furnace body with an opening at the top and hollow layers at the bottom and walls, which serve as steam passages. Steam nozzles are provided on the inner wall and bottom of the furnace body. The interior of the furnace body is a poultry placement chamber, and the outer wall of the furnace body is connected to a steam inlet.
[0009] Preferably, the furnace body is cylindrical, the poultry placement cavity is also cylindrical, and support legs are provided at the bottom of the furnace body.
[0010] This invention also discloses a method for steaming and scalding poultry to remove feathers, which uses the above-mentioned poultry steaming and scalding device and further includes the following steps: Start the steam boiler and control the steam to enter the furnace body at the set pressure and temperature; Use a clamping device to hold the slaughtered and gutted poultry, and place each poultry from the pick-up and drop-off port into the poultry placement cavity of the steaming oven and suspend it in the air; Steam is sprayed onto the surface of the live poultry through steam passages and steam nozzles, and the poultry are turned over during the process to ensure that the body surface is heated evenly. The steaming time lasts from a few seconds to more than ten seconds. After the raw poultry skin is heated, the skin expands, causing the pores to contract and squeezing out some of the feather roots. Remove the poultry from the air and dry-pluck the feathers using manual or hand-operated devices, while preserving the yellow skin and surface nutrients.
[0011] Compared with the prior art, the present invention has the following beneficial effects: Avoid secondary contamination and weight gain due to water absorption caused by soaking in hot water; It retains the skin, fat, and juices of poultry, resulting in a good taste and rich nutrition; The processed poultry has a natural appearance and firm meat. Attached Figure Description
[0012] Figure 1 This is a schematic diagram of the poultry steaming and scalding device of the present invention.
[0013] Explanation of reference numerals in the attached figures: 1. Furnace body; 11. Steam nozzle; 12. Poultry placement chamber; 2. Steam inlet; 3. Support legs. Detailed Implementation
[0014] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. Unless otherwise specified, the raw materials and equipment used are commercially available or commonly used in the art. The methods in the embodiments, unless otherwise specified, are conventional methods in the art. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.
[0015] In this embodiment, the poultry steaming device includes a cylindrical furnace body 1 with support legs 3. The top of the furnace body 1 is provided with an inlet for placing and removing poultry and for releasing steam. The furnace body 1 has a poultry placement chamber 12 inside. A large number of steam nozzles 11 are opened on the inner wall and bottom of the furnace body 1. Steam enters the hollow interlayer in the furnace wall and bottom through the steam inlet 2 on one side of the furnace body 1, and is further sprayed onto the surface of the poultry in the placement chamber through the steam nozzles 11.
[0016] During the operation, the steam pressure was controlled at 2.5 MPa, the temperature at 85℃, and the steaming time was 10 seconds. At this time, the steam quickly caused the skin of the live poultry to expand and the pores to contract, thereby squeezing out some of the feathers from the roots. The live poultry was then removed, and the feathers were completely removed using gloves and a manual dry-plucking device.
[0017] This process not only removes feathers from poultry but also preserves the yellow skin and internal nutrients, resulting in firmer, more flavorful meat that does not absorb water, thus retaining its original flavor.
[0018] Although embodiments of the present invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and variations can be made to the above embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the claims and their equivalents.
Claims
1. A poultry steaming and scalding device, comprising a furnace body, characterized in that, The furnace body has an opening at the top for loading and unloading, and hollow interlayers in the furnace wall and bottom, which serve as steam passages. Steam nozzles are opened on the inner wall and bottom of the furnace body, and the interior of the furnace body is a poultry placement chamber. The outer wall of the furnace body is connected to a steam inlet.
2. The poultry steaming and scalding device according to claim 1, characterized in that, The furnace body is cylindrical, the poultry placement cavity is also cylindrical, and support legs are installed at the bottom of the furnace body.
3. A method for steaming and scalding live poultry to remove feathers, characterized in that, The poultry steaming apparatus according to claim 2 further includes the following steps: Start the steam boiler and control the steam to enter the furnace body at the set pressure and temperature; Use a clamping device to hold the slaughtered and gutted poultry, and place each poultry from the pick-up and drop-off port into the poultry placement cavity of the steaming oven and suspend it in the air; Steam is sprayed onto the surface of the live poultry through steam passages and steam nozzles, and the poultry are turned over during the process to ensure that the body surface is heated evenly. The steaming time lasts from a few seconds to more than ten seconds. After the raw poultry skin is heated, the skin expands, causing the pores to contract and squeezing out some of the feather roots. Remove the poultry from the air and dry-pluck the feathers using manual or hand-operated devices, while preserving the yellow skin and surface nutrients.