Deep-frying processing technology for making tiger skin chicken feet from fresh chicken feet

Abstract

The invention provides a deep-frying processing technology for making tiger skin chicken feet from fresh chicken feet, which comprises the following steps: S1, pretreatment: before processing, firstly putting the fresh chicken feet into a refrigerator or a refrigeration house for freezing and frosting; before each time of processing, the chicken feet are taken out and washed with flowing water to be unfrozen; after unfreezing, water is added again to cover the chicken feet; s2, bleaching and coloring: mixing 1 part of water with 0.01 part of bleaching agent, and adding 0.5 part of chicken feet. According to the deep-frying processing technology for making the tiger skin chicken feet from the fresh chicken feet, through freezing frosting and precise unfreezing technologies, the cell structure of the fresh chicken feet is prevented from being damaged, the problems of water loss and rough taste caused by freezing storage of traditional frozen chicken feet are solved, and the original fresh and tender texture of the fresh chicken feet is reserved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a kind of tiger skin chicken feet processing technology of fresh chicken feet. BACKGROUND

[0002] Tiger skin chicken feet are a kind of traditional food popular, its skin is puffy and wrinkled, similar to tiger skin, crisp and soft in taste, with unique flavor and good market prospect, at present, in the process of making tiger skin chicken feet, usually with frozen chicken feet as raw material for processing.

[0003] However, there are some obvious defects in making tiger skin chicken feet with frozen chicken feet, on the one hand, the cell structure of frozen chicken feet will be damaged to some extent during frozen storage, resulting in water loss of chicken feet, and the taste becomes rough, loses the original fresh and tender texture of fresh chicken feet; On the other hand, frozen chicken feet are easily contaminated by microorganisms during thawing, affecting the hygiene and shelf life of the product; And when making tiger skin chicken feet with frozen chicken feet as raw material, it often needs to go through a relatively complex processing step to achieve the ideal tiger skin effect, which not only increases the processing cost, but also may affect the quality stability of the product, as consumers' requirements for food quality and taste are getting higher and higher, the traditional tiger skin chicken feet making process with frozen chicken feet as raw material has been difficult to meet market demand.

[0004] Therefore, it is necessary to provide a kind of tiger skin chicken feet processing technology of fresh chicken feet to solve the above technical problems. SUMMARY

[0005] The present application provides a kind of tiger skin chicken feet processing technology of fresh chicken feet, solve the problem of traditional tiger skin chicken feet with frozen chicken feet as raw material exists rough, easy to be contaminated by microorganisms, high processing cost and poor quality stability.

[0006] To solve the above technical problems, the present application provides a kind of tiger skin chicken feet processing technology of fresh chicken feet, comprising the following steps:

[0007] S1, pretreatment: before processing, first put fresh chicken feet into refrigerator or cold storage for freezing frost; before each processing, take out chicken feet and wash with running water to thaw; after thawing, put water again to cover chicken feet;

[0008] S2, bleaching and coloring: take 1 part water and 0.01 part bleaching agent, add 0.5 part chicken feet, bleach with bleaching agent for 15-20 minutes to remove blood stasis, take out and rinse once and drain water; then, take 1 part water and 0.02 part maltose, add 0.002 part hot water to prepare warm water solution, add 1 part chicken feet, stir for 10 minutes to make it uniform in color, then take out for standby;

[0009] S3, frying in oil: put the well-colored chicken feet into salad oil, fry 1 portion of chicken feet per pot, control the oil temperature at about 210℃, keep the temperature at 180-190℃ after putting the chicken feet into the pot, fry for 3 minutes until the color of the core meat is white and the skin is hard;

[0010] S4, soaking to keep water and remove impurities: soaking: take 1 portion of hot water and 1 portion of chicken feet, put the fried chicken feet into a stainless steel pot, keep the water temperature at 80-90℃ for 20 minutes, connect the water faucet with a hose to the bottom of the tank to pour water, remove the surface oil residue and impurities;

[0011] water retention: take 1 portion of normal temperature water, 0.5 portion of chicken feet and 0.02 portion of water retention agent, mix them to cover the chicken feet with liquid, soak for about 3 hours;

[0012] S5, bleaching and fading: take 1 portion of normal temperature water, 0.5 portion of chicken feet and 0.01 portion of bleaching agent, mix them in the soaking equipment, bleach the chicken feet with the bleaching agent for 3-4 hours to achieve the desired golden yellow color, finally, overflow the chicken feet from bottom to top with the water faucet hose to rinse them for 3 hours to remove the residual bleaching agent, compound water retention agent and oil residue and impurities;

[0013] S6, packaging: then weigh and complete the packaging.

[0014] Preferably, in step S1, the temperature of frozen frosting is-18℃ to-25℃, the freezing time is not less than 12 hours, and the water temperature is controlled at 5-10℃ during thawing.

[0015] Preferably, in step S2, the bleaching agent is glucose oxidase, the hot water temperature of maltose solution is 60-70℃, and stirring is needed in a vacuum environment during coloring, the vacuum degree is 0.05-0.08MPa.

[0016] Preferably, in step S3, the salad oil needs to be filtered in advance and 0.5% citric acid is added, intermittent heating process is adopted during frying: first put it into the pot at 210℃, then reduce the oil temperature to 180℃ after 30 seconds, maintain for 2 minutes, finally increase the temperature to 190℃ for 30 seconds.

[0017] Preferably, the soaking equipment used in step S5 includes a bottom frame, a barrel body is fixedly installed on the top of the bottom frame, a cleaning assembly is arranged on the inner side of the barrel body, lifting assemblies are arranged on both sides of the barrel body, and a filter frame is arranged between the two lifting assemblies.

[0018] Preferably, a first drain pipe is fixedly installed at the bottom of the bottom frame, support rods are fixedly installed around the bottom of the bottom frame, and universal wheels are fixedly installed at the bottom of the support rods.

[0019] Preferably, the bottom of the barrel is fixedly provided with a second drain pipe, and the output end of the second drain pipe is fixedly provided with a drain valve.

[0020] Preferably, the cleaning assembly comprises a support ring, a plurality of spray rings are sequentially arranged from outside to inside on the inner side of the support ring, a plurality of spray heads are fixedly arranged on the top of each spray ring, and a connecting pipe is connected between the spray rings.

[0021] Preferably, the lifting assembly comprises a fixed seat fixedly arranged on the side of the barrel, an electric telescopic rod fixedly arranged in the fixed seat, an installation rack fixedly arranged on the top of the electric telescopic rod, and the installation rack is fixedly arranged on the bottom of the filter frame.

[0022] Preferably, one side of the fixed seat is fixedly provided with an air pump, the output end of the air pump is fixedly provided with a three-way valve, and one end of the three-way valve is fixedly arranged on one end of the external connecting pipe.

[0023] Compared with the related art, the frying processing technology for making tiger skin chicken feet from fresh chicken feet has the following beneficial effects:

[0024] The frying processing technology for making tiger skin chicken feet from fresh chicken feet provided by the application avoids the damage of cell structure of fresh chicken feet through freezing and precise thawing process, solves the problems of water loss and rough taste caused by traditional frozen chicken feet, and retains the original fresh and tender texture of fresh chicken feet.

[0025] Unlike the defect that traditional frozen chicken feet are easily contaminated by microorganisms during thawing, the process adopts targeted measures in pretreatment, bleaching, cleaning and other links, reduces the risk of microbial contamination, and ensures the hygiene and safety of the product.

[0026] The process changes the disadvantage that traditional frozen chicken feet need complex processing to achieve the tiger skin effect, reduces unnecessary processing steps through optimization of frying process, soaking and water retention, and equipment design, and reduces processing cost.

[0027] The standardized pretreatment, frying, seasoning and other processes avoid the problem of unstable tiger skin effect caused by quality differences of frozen chicken feet in traditional processes, ensure the consistency of product quality, and make the tiger skin chicken feet meet market demand. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 The first embodiment of the soaking equipment for the frying processing technology for making tiger skin chicken feet from fresh chicken feet provided by the application is a structural schematic view.

[0029] Figure 2 For Figure 1 Another view of the structure is shown in the structural schematic view.

[0030] Figure 3 As Figure 2 The local cross-section structure schematic view shown in the figure;

[0031] Figure 4 As Figure 2 The cleaning assembly structure schematic view shown in the figure;

[0032] Figure 5 The second embodiment of the soaking equipment for the oil frying processing technology of fresh chicken feet to make tiger skin chicken feet provided by the present application is a structure schematic view.

[0033] Marked in the figure: 1, bottom frame, 11, first drain pipe, 2, barrel body, 21, second drain pipe, 22, drain valve, 3, cleaning assembly, 31, support ring, 32, spraying ring, 33, spray head, 34, connecting pipe, 34, external connecting pipe, 4, lifting assembly, 41, fixed seat, 42, electric telescopic rod, 43, mounting bracket, 5, filter frame, 6, support rod, 61, universal wheel, 7, air pump, 71, three-way valve. DETAILED DESCRIPTION

[0034] The present application will be further described below in combination with the drawings and embodiments.

[0035] First embodiment

[0036] Please refer to Figure 1 , Figure 2 , Figure 3 , Figure 4 Among them, Figure 1 The first embodiment of the soaking equipment for the oil frying processing technology of fresh chicken feet to make tiger skin chicken feet provided by the present application is a structure schematic view; Figure 2 As Figure 1 The structure schematic view from another perspective shown in the figure; Figure 3 As Figure 2 The local cross-section structure schematic view shown in the figure; Figure 4 The cleaning assembly structure schematic view shown in the figure. The oil frying processing technology of fresh chicken feet to make tiger skin chicken feet includes the following steps: Figure 2 S1, pretreatment: before processing, first put fresh chicken feet into the refrigerator or cold storage for freezing frost; before each processing, take out the chicken feet and wash with flowing water to thaw; after thawing, cover the chicken feet with water again;

[0037]

[0038] ​S2, bleaching color: take 1 part water and 0.01 part bleaching agent mixed, add 0.5 part chicken claw, bleaching 15-20 minutes to remove blood stasis, fishing out and washing once and draining water; then, take 1 part water and 0.02 part maltose mixed, add 0.002 part hot water to make a warm water solution, add 1 part chicken claw, stir for 10 minutes to make it evenly colored, then fish out for standby;

[0039] S3, oil frying: put the colored chicken claw into salad oil, fry 1 part chicken claw per pot, control the oil temperature at about 210 DEG C, keep the temperature at 180 DEG C-190 DEG C after the chicken claw is put into the pot, fry for 3 minutes until the claw meat color is white and the skin is hard;

[0040] S4, soaking water and removing impurities: soaking: take 1 part hot water and 1 part chicken claw, put the fried chicken claw into a stainless steel pot, keep the water temperature at 80-90 DEG C for 20 minutes, connect the water faucet with a hose to the bottom of the tank to put water, remove the surface oil residue and impurities;

[0041] water retention: take 1 part normal temperature water, 0.5 part chicken claw and 0.02 part water retention agent mixed, make the liquid surface cover the chicken claw, soak for about 3 hours;

[0042] S5, bleaching and fading: take 1 part normal temperature water, 0.5 part chicken claw and 0.01 part bleaching agent in the soaking equipment, mix the chicken claw with bleaching agent for 3-4 hours to make the color reach the ideal golden yellow; finally, use the water faucet hose from the bottom to overflow from top to bottom, wash the chicken claw for 3 hours to remove the residual bleaching agent, compound water retention agent and oil residue and impurities;

[0043] S6, packaging: then weigh and complete the packaging.

[0044] In step S1, the temperature of frozen frost is-18 DEG C to-25 DEG C, the freezing time is not less than 12 hours, and the water temperature is controlled at 5 DEG C-10 DEG C during thawing.

[0045] In step S2, the bleaching agent is glucose oxidase, the hot water temperature of maltose solution is 60 DEG C-70 DEG C, and the color needs to be stirred in a vacuum environment, the vacuum degree is 0.05-0.08 MPa.

[0046] In step S3, the salad oil needs to be filtered in advance and 0.5% citric acid is added, intermittent heating process is adopted during frying: first put into the pot at 210 DEG C, after 30 seconds, reduce the oil temperature to 180 DEG C for 2 minutes, finally increase the temperature to 190 DEG C for 30 seconds.

[0047] The soaking device used in the step S5 comprises a bottom frame 1, a barrel 2 is fixedly installed on the top of the bottom frame 1, a cleaning assembly 3 is arranged on the inner side of the barrel 2, lifting assemblies 4 are arranged on the two sides of the barrel 2, and a filter frame 5 is arranged between the two lifting assemblies 4.

[0048] A first drain pipe 11 is fixedly installed on the bottom of the bottom frame 1, support rods 6 are fixedly installed on the periphery of the bottom of the bottom frame 1, and universal wheels 61 are fixedly installed on the bottom of the support rods 6.

[0049] A second drain pipe 21 is fixedly installed on the bottom of the barrel 2, and a drain valve 22 is fixedly installed on the output end of the second drain pipe 21.

[0050] The cleaning assembly 3 comprises a support ring 31, a plurality of spraying rings 32 are sequentially arranged from outside to inside on the inner side of the support ring 31, a plurality of spray heads 33 are fixedly installed on the top of each spraying ring 32, a connecting pipe 34 is connected between the spraying rings 32, and an external connecting pipe 34 is fixedly installed on the side of one of the spraying rings 32.

[0051] The lifting assembly 4 comprises a fixing seat 41, the fixing seat 41 is fixedly installed on the side of the barrel 1, an electric telescopic rod 42 is fixedly installed in the fixing seat 41, a mounting rack 43 is fixedly installed on the top of the electric telescopic rod 42, and the top of the mounting rack 43 is fixedly installed on the bottom of the filter frame 5.

[0052] When bleaching and decoloring tiger skin chicken claws, 100 kg of normal temperature water is put into the inner side of the barrel 2, 1 kg of bleaching agent is then added into the inner side of the barrel 2, 50 kg of chicken claws are then put into the inner side of the filter frame 5, the electric telescopic rod 42 is then started to be retracted, so as to drive the mounting rack 43 to move downwards, so as to move the filter frame 5 to the inner side of the barrel 2, and so as to make the mixed solution in the barrel 2 soak the chicken claws;

[0053] After the soaking is completed, one end of the external connecting pipe 34 is connected to an external water pipe, then tap water is sent to the inner side of the spraying ring 32, then the water is sent to the inner side of the spraying ring 32 through the connection of the connecting pipes 34, and then the water is sprayed from the spray heads 33, at this time, the water flows upwards from the bottom of the inner side of the barrel 2, so as to wash the chicken claws in the filter frame 5, so as to remove residual bleaching agent components, compounded moisture retention agents and oil residues, and impurities, at this time, the residual bleaching agent components, compounded moisture retention agents and oil residues, and impurities flow from the edge of the top of the barrel 2 to the inside of the bottom frame 1, and then are discharged through the first drain pipe 11.

[0054] After the operation is finished, the electric telescopic rod 42 is started to drive the filter frame 5 to move upwards through the mounting frame 43, so that the chicken claws in the filter frame 5 are drained, and after the draining is finished, the chicken claws on the inner side of the filter frame 5 can be directly taken out, then the drain valve 22 is opened, and the sewage in the barrel body 2 can be discharged through the second drain pipe 21;

[0055] Through the cooperation of the bottom frame 1, the barrel body 2, the cleaning assembly 3, the lifting assembly 4 and the filter frame 5 and the like, the first drain pipe 11 at the bottom of the bottom frame 1 can discharge sewage and the like impurities, the support rods 6 and the universal wheels 61 around facilitate the movement of the equipment, the barrel body 2 is used to contain cleaning liquid and chicken claws, the second drain pipe 21 and the drain valve 22 at the bottom thereof can discharge the sewage, the support ring 31 in the cleaning assembly 3 is fixed to the inner side of the barrel body, the plurality of spray rings 32 are communicated through the connecting pipe 34, after the external connecting pipe 34 is connected to the water source, the water flow is sprayed from the barrel bottom upwards through the spray head 33 to wash the chicken claws, the electric telescopic rod 42 of the lifting assembly 4 drives the filter frame 5 to lift through the mounting frame 43, the immersion and draining of the chicken claws are realized, the hollow structure of the filter frame 5 ensures that the cleaning liquid contacts the chicken claws and is drained, so that the efficient cleaning and immersion treatment of the chicken claws are realized, the efficiency and effect are improved, the manual strength is reduced, the health and safety are ensured, and the equipment support is provided for high-quality production.

[0056] The working principle of the oil frying processing technology for making tiger skin chicken claws from fresh chicken claws provided by the application is as follows:

[0057] Before processing, first put fresh chicken claws into a refrigerator or cold storage at-18℃ to-25℃ and freeze for more than 12 hours. When processing, take out and rinse with 5℃-10℃ flowing water to thaw, and then cover with water again. Then, carry out bleaching and coloring. Mix 100 kg of water with 1 kg of glucose oxidase, add 50 kg of chicken claws, and bleach for 15-20 minutes to remove blood stasis. After washing and draining, mix 100 kg of water with 2 kg of maltose, add 0.2 kg of 60℃-70℃ hot water to prepare a warm water solution, and then put 100 kg of chicken claws into the solution under a vacuum environment of 0.05-0.08 MPa and stir for 10 minutes to evenly color the chicken claws. Take out and reserve (the maltose water can be reused twice). Then, put the colored chicken claws into salad oil filtered in advance and added with 0.5% citric acid to fry, 100 kg per pot. First, put the chicken claws into a pot at 210℃, then reduce the temperature to 180℃ after 30 seconds, maintain the temperature for 2 minutes, and finally increase the temperature to 190℃ and fry for 30 seconds until the center of the chicken claw turns white and the skin becomes hard. After frying, put 100 kg of 80-90℃ hot water and 100 kg of chicken claws into a stainless steel pot and soak for 20 minutes. Then, put the water from the bottom of the pot through a hose to remove oil residues and impurities. Then, mix 100 kg of normal temperature water, 50 kg of chicken claws, and 2 kg of water retention agent, and soak the chicken claws for 3 hours to retain water. Then, mix 100 kg of normal temperature water, 50 kg of chicken claws, and 1 kg of bleaching agent in a soaking device, and bleach for 3-4 hours until the desired golden yellow color is achieved. Then, wash the chicken claws from bottom to top with a hose to remove residual ingredients and impurities for 3 hours. Finally, weigh and complete packaging.

[0058] Compared with the related art, the oil frying processing technology for making tiger skin chicken claws from fresh chicken claws provided by the present application has the following beneficial effects:

[0059] Through the freezing and precise thawing process, the cell structure of the fresh chicken claws is prevented from being damaged, and the problems of water loss and rough taste caused by traditional frozen chicken claws are solved, and the original fresh and tender texture of the fresh chicken claws is retained.

[0060] Unlike the traditional frozen chicken claws which are easily contaminated by microorganisms during thawing, the process adopts targeted measures in the pretreatment, bleaching, and cleaning links to reduce the risk of microbial contamination and ensure the hygiene and safety of the product.

[0061] The process changes the disadvantage of traditional frozen chicken claws that need complex processing to achieve the tiger skin effect, optimizes the oil frying process, soaking and water retention, and equipment design, reduces unnecessary processing steps, and reduces processing costs.

[0062] The standardized pretreatment, frying, seasoning, and other processes avoid the problem of unstable tiger skin effect caused by quality differences in traditional processes, ensure the consistency of product quality, and make the tiger skin chicken claws meet market demand.

[0063] Second embodiment

[0064] Please refer to the drawingsFigure 5 , based on the first embodiment of the present application provides a kind of tiger skin chicken feet of fresh chicken feet processing technology of frying, the second embodiment of the present application proposes another kind of tiger skin chicken feet of fresh chicken feet processing technology of frying.The second embodiment is only the preferred mode of the first embodiment, the implementation of the second embodiment does not cause the impact to the single implementation of the first embodiment.

[0065] Specifically, the second embodiment of the present application provides a kind of tiger skin chicken feet of fresh chicken feet processing technology of frying, one side of the fixed seat 41 is fixedly installed with air pump 7, the output end of the air pump 7 is fixedly installed with three-way valve 71, one end of the three-way valve 71 is fixedly installed on one end of the external pipe 34.

[0066] The other end of three-way valve 71 is connected with tap, when flushing, rotate three-way valve 71, so that one end of external pipe 34 is communicated with tap.

[0067] The working principle of the fresh chicken feet processing technology of frying tiger skin chicken feet provided by the present application is as follows:

[0068] When the chicken feet are soaked and bleached, first rotate three-way valve 71, so that the output end of air pump 7 is connected with the input end of external pipe 34, then start pump body 7, so that the gas generated by pump body 7 is transported to the inside of spraying ring 32, and then sprayed out through spray head 33, so that the gas moves upward from the bottom of the inside of barrel 2, thereby playing a role of rolling the chicken feet in filter frame 5, thereby increasing the mixing effect of chicken feet and bleaching water.

[0069] Compared with the related art, the fresh chicken feet processing technology of frying tiger skin chicken feet provided by the present application has the following beneficial effects:

[0070] By air pump 7, the gas is transported to spraying ring 32, and sprayed out through spray head 33, to form an upward gas flow in barrel 2, which can promote the chicken feet in filter frame 5 to roll, break the local concentration difference in traditional static soaking, make the bleaching agent solution contact the surface of chicken feet more fully, and further improve the bleaching uniformity and efficiency, and ensure the color consistency of each chicken foot.

[0071] The above is only an embodiment of the present application, and does not limit the patent scope of the present application, any equivalent structure or equivalent flow transformation using the content of the specification and drawings of the present application, or direct or indirect application in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A process for making tiger chicken feet from fresh chicken feet, characterized in that, It comprises the following steps: S1, pretreatment: before processing, first put fresh chicken claws into the refrigerator or freezer for frozen frost; each time before processing, take out the chicken claws and rinse with running water; after thawing, put the chicken claws in water again; S2, bleaching and coloring: take 1 part water and 0.01 part bleaching agent, add 0.5 part chicken claws, bleach with bleaching agent for 15-20 minutes to remove blood stasis, take out and rinse once and drain the water; then, take 1 part water and 0.02 part maltose, add 0.002 part hot water to make warm water solution, add 1 part chicken claws, stir for 10 minutes to make it uniform in color, then take out for standby; S3, oil frying: put the well colored chicken claws into salad oil, fry 1 part chicken claws per pot, control the oil temperature at about 210℃, keep the temperature at 180-190℃ after putting the chicken claws into the pot, fry for 3 minutes until the color of the heart meat is white and the skin is hard; S4, soaking, water retention and impurity removal: soaking: take 1 part hot water and 1 part chicken claws, put the fried chicken claws into a stainless steel pot, keep the water temperature at 80-90℃ for 20 minutes, connect the water faucet with a hose to the bottom of the tank to put water, remove the surface oil residue and impurities; water retention: take 1 part normal temperature water, 0.5 part chicken claws and 0.02 part water retention agent, cover the liquid surface with chicken claws, soak for about 3 hours; S5, bleaching and decoloring: take 1 part normal temperature water, 0.5 part chicken claws and 0.01 part bleaching agent in the soaking equipment, bleach the chicken claws with bleaching agent for 3-4 hours to make the color reach the ideal golden yellow; finally, overflow from the bottom up with the water faucet hose to rinse the chicken claws for 3 hours to remove the residual bleaching agent, water retention agent and oil residue and impurities; S6, packaging: then weigh and complete the packaging.

2. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 1, characterized in that, In step S1, the temperature of frozen frost is-18℃ to-25℃, the freezing time is not less than 12 hours, and the flowing water temperature is controlled at 5-10℃ during thawing.

3. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 1, characterized in that, In step S2, the bleaching agent is glucose oxidase, the hot water temperature of maltose solution is 60-70℃, and the color needs to be stirred in a vacuum environment, the vacuum degree is 0.05-0.08MPa.

4. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 1, characterized in that, In step S3, the salad oil needs to be filtered in advance and 0.5% citric acid is added, intermittent heating process is adopted during frying: first put it into the pot at 210℃, then reduce the oil temperature to 180℃ for 2 minutes after 30 seconds, finally increase the temperature to 190℃ for 30 seconds.

5. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 1, characterized in that, The soaking equipment used in step S5 comprises a bottom frame, a barrel body is fixedly installed on the top of the bottom frame, a cleaning assembly is arranged on the inner side of the barrel body, lifting assemblies are arranged on both sides of the barrel body, and a filter frame is arranged between the two lifting assemblies.

6. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 5, characterized in that, A first drain pipe is fixedly installed at the bottom of the bottom frame, support rods are fixedly installed around the bottom of the bottom frame, and universal wheels are fixedly installed at the bottom of the support rods.

7. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 6, characterized in that, A second drain pipe is fixedly installed at the bottom of the barrel body, and a drain valve is fixedly installed at the output end of the second drain pipe.

8. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 7, characterized in that, The cleaning assembly comprises a supporting ring, the inner side of the supporting ring is sequentially provided with a plurality of spraying rings from outside to inside, the top of each of the plurality of spraying rings is fixedly installed with a plurality of spray heads, and connecting pipes are connected between the plurality of spraying rings, and the side of one of the spraying rings is fixedly installed with an external connecting pipe.

9. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 8, characterized in that, The lifting assembly comprises a fixing seat, the fixing seat is fixedly installed on the side of the barrel, the inside of the fixing seat is fixedly installed with an electric telescopic rod, the top of the electric telescopic rod is fixedly installed with a mounting bracket, and the top of the mounting bracket is fixedly installed on the bottom of the filter frame.

10. The oil frying processing technology for making tiger skin chicken feet from fresh chicken feet according to claim 9, characterized in that, One side of one of the fixing seats is fixedly installed with an air pump, the output end of the air pump is fixedly installed with a three-way valve, and one end of the three-way valve is fixedly installed on one end of the external connecting pipe.

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