Processing equipment for industrially producing Hainan chicken and preparation method of Hainan chicken

Abstract

The invention relates to the field of chicken processing equipment, in particular to processing equipment for industrially producing Hainan chicken and a preparation method thereof.The cooking equipment comprises a pot body, a hanging basket and a steam pipe, a cooking cavity used for containing cooking materials and chicken is formed in the pot body, the hanging basket is placed in the cooking cavity, and the steam pipe is arranged in the pot body; a plurality of vertical supporting pieces for placing chickens are arranged on the hanging basket, and the steam pipe is communicated with the boiling cavity of the pot body. The Hainan chicken processed by adopting the equipment and the process has the advantages of original taste and flavor, crisp skin, tender meat, juiciness and no fishy smell, does not need to be seasoned again in a kitchen, and can be eaten after being heated after a bag is opened; the inside and outside of the belly of the Hainan chicken are synchronously heated and boiled through the boiling equipment, so that the inside and outside meat tastes and tastes of the Hainan chicken are uniform and consistent.

Description

Technical Field

[0001] The invention relates to the field of chicken processing equipment, and in particular to processing equipment for industrially producing Hainan chicken and a preparation method thereof. Background Art

[0002] Chicken is tender and delicious, rich in various proteins and other nutrients, and has a high nutrient conversion rate. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Meat has the effects of warming the middle and replenishing qi, replenishing essence and marrow, and replenishing deficiency and benefiting intelligence. Chicken contains phospholipids that play an important role in human growth and development. There are many methods for making cooked chicken products in the prior art, such as steaming, frying, grilling, pickling, braising, etc., and the flavor characteristics are different. Among them, white-cut chicken, also known as white-cut chicken, is a Chinese national specialty dish that originated in Guangdong and is prevalent in southern cuisine. The white-cut chicken of Cantonese cuisine is the most famous. It has a beautiful shape, yellow skin and white meat, fat and tender, and tastes very delicious. In Hainan, the main ingredient in Hainan chicken rice is white-cut chicken, also known as Hainan Wenchang chicken or Hainan chicken. Because white-cut chicken loses its characteristics of smooth skin and smooth meat after long-term storage, it cannot meet the requirements of large-scale sales after vacuum packaging, so it is necessary to study a method for making white-cut chicken with smooth skin and smooth meat. In the prior art, there is a method for making Cantonese-style boiled chicken disclosed in authorization announcement number CN104544222B. Compared with the traditional method, the fat and moisture content of the processed chicken is greatly reduced, the white color is not appetizing enough, the meat is too old, not tender and juicy enough, and its taste is extremely dependent on the cooking in the kitchen, which requires a very high level of cooking and processing in the later stage, and has not been able to achieve industrial production and processing. In view of this, this case arises. Summary of the invention

[0003] An object of the present invention is to solve at least the above-mentioned problems through a processing device for industrially producing Hainan chicken and a preparation method thereof.

[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: a processing equipment for industrially producing Hainan chicken, comprising a pot body, a hanging basket and a steam pipe, the pot body is provided with a cooking cavity for accommodating cooking materials and chickens, the hanging basket is placed in the cooking cavity, the hanging basket is provided with a plurality of vertical support members for placing chickens, and the steam pipe is connected to the cooking cavity of the pot body.

[0005] Preferably, the hanging basket includes a cooking liquid feed pipe, a diverter grid, a connecting rod and a support frame, the support frame is fixedly connected to the diverter grid by the connecting rod, when the support frame abuts the top surface of the pot body, the diverter grid and the vertical support members are located in the cooking chamber, the diverter grid and the vertical support members are internally provided with channels, and are interconnected through the channels, a top liquid outlet is provided on the top of the vertical support member, the cooking liquid feed pipe is connected with the channel inside the diverter grid, a reflux pipe and a reflux pump are provided on the outside of the pot body, one end of the reflux pipe is connected with the cooking chamber of the pot body, and the other end is connected with the cooking liquid feed pipe through the reflux pump.

[0006] Preferably, the diverter grid comprises a plurality of diverter tubes arranged at intervals and drainage tubes located at both ends of the diverter tubes, and each diverter tube is provided with a plurality of vertical support members arranged at intervals.

[0007] Preferably, the reflux pipe is connected to the cooking liquid feed pipe via a hose, and the end of the hose is detachably connected to the end of the cooking liquid feed pipe via a nut.

[0008] Preferably, the side walls of the vertical support member are provided with side guide ports distributed from top to bottom, the diameters of the side guide ports decrease sequentially from top to bottom, and a support ring is fixedly provided above the top liquid outlet of the vertical support member.

[0009] Preferably, it also includes a steam diverter and a seasoning net clamp, the steam diverter is located at the bottom of the cooking chamber and is connected to the steam pipe, the steam diverter is in a grid shape and has multiple steam holes distributed thereon, the upper part of the pot body is provided with a liquid adding pipe and the bottom is provided with a liquid drain pipe, and the seasoning net clamp is located between the hanging basket and the steam diverter.

[0010] Preferably, it also includes a lifting mechanism, which includes a lifting frame, a lifting rail fixed on the top of the lifting frame and a lifting hoist slidably set on the lifting rail, the end of the lifting rope is provided with a hook, the support frame of the hanging basket is provided with a lifting ring cooperating with the hook, the lifting hoist is provided with a buffer frame, the bottom of the buffer frame is provided with two buffer cross bars slidably connected to the buffer frame, and a buffer spring is provided between the buffer cross bar and the buffer frame.

[0011] The method for preparing Hainan chicken using the above-mentioned industrialized Hainan chicken processing equipment comprises the following steps:

[0012] Step 1. Thawing: Thaw the chicken;

[0013] Step 2: Pretreatment: Clean the abdomen and skin of the thawed chicken and marinate with salt;

[0014] Step 3: Boiling: put the seasoning and water into the boiling equipment, start the steam heating, hang the chicken on the hanging basket, and put it into the boiling equipment for boiling;

[0015] Step 4: Cooling: Put the cooked chicken in step 3 into a cooling tank for cooling;

[0016] Step 5: Debone the chicken that has been cooled in step 4;

[0017] Step 6: Packaging: vacuum pack the chicken that has been deboned in step 5;

[0018] Step 7: Quick freezing: Quickly freeze the chicken wrapped in step 6;

[0019] Step 8: Packaging: Pack the chicken that has been quick-frozen in step 7.

[0020] Preferably, the method for preparing Hainan chicken is:

[0021] Step 1: Thawing:

[0022] Thaw the chicken at a temperature of 15-20°C within 12 hours;

[0023] Step 2: Preprocessing:

[0024] Cut off the chicken feet from the thawed chicken in step 1, take out the chicken fat in the abdomen, rinse the blood in the abdomen, pluck the remaining chicken feathers with a clip, apply edible salt from the tail to the head in the opposite direction, rinse with clean water after rubbing the salt, and use 4.54 kg of salt for every 150 chickens;

[0025] Prepare 2.55kg of vanilla, rinse it with clean water, crack the head, cut it into sections, and roll 2-3 leaves into a bundle for later use;

[0026] Prepare 2kg of garlic, remove the skin of the garlic, keep the inner membrane, wash and crack it;

[0027] Prepare 1.5kg ginger, wash and crack it;

[0028] Step 3: Boil:

[0029] Put 253kg of water, 2.55kg of vanilla, 1.5kg of ginger, 2kg of garlic, and 4kg of low sodium salt into the boiling equipment;

[0030] Start steam heating until it reaches 90°C;

[0031] Put the chicken pre-processed in step 2 onto each vertical support in the hanging basket of the cooking equipment;

[0032] Lower the hanging basket to the bottom, let the chicken be completely immersed in water, then immediately lift it up, repeat three times;

[0033] Enter the boiling stage, set the temperature to 79±1℃, and the boiling time to 48±1 minutes;

[0034] Step 4: Cooling:

[0035] Prepare cooling water, the ice-water mixing ratio in the cooling tank is 1:1, the weight is 400kg, add 5kg of edible salt and mix evenly;

[0036] Start the hanging basket, take out the cooked chicken in step 3, and quickly put it into the cooling tank for cooling for about 30-40 minutes until the center temperature is below 15°C;

[0037] Step 5: Deboning:

[0038] Debone the cooled chicken from step 4. The specific method is as follows: remove the head and tail; remove the middle bone from the bottom of the tail and take the skin for later use; divide the chicken into two halves; remove the chicken wings from the joints; remove the chicken legs from the joints; rotate the bones at the joints and remove them; remove the chicken clavicle and sternum in one piece and check whether there are any bones left; rotate the chicken leg joints with a knife, and then cut them in the middle to remove the bones;

[0039] Step 6: Packaging:

[0040] Vacuum pack the chicken that has been deboned in step 5;

[0041] The inner packaging materials should be disinfected with ozone before use, with a concentration of ≥ 0.3ppm and a time of 30-60 minutes;

[0042] Before starting the machine, the first inner packaging inspection should be carried out to check the date, seal, weight, and record them;

[0043] The ambient temperature of the inner packaging workshop is controlled at ≤20℃;

[0044] Placement requirements: One chicken in one bag, put chicken breasts on both sides of the bag, put the middle bone skin in the middle, put the chicken legs on top of the middle bone skin, and put the chicken wings on top of the chicken breasts;

[0045] Adopt vacuum packaging, vacuum degree setting -0.8Mpa, vacuum time 2 seconds;

[0046] Step 7: Quick Freezing:

[0047] Freeze the chicken wrapped in step 6 by IQF, set the temperature to -30℃~-40℃, and ensure that the center temperature of the product is below -18℃ within 30 minutes;

[0048] Step 8: Outsourcing:

[0049] The quick-frozen chicken in step seven is packaged and tested with a metal detector.

[0050] Preferably, the method of using the boiling equipment is as follows: put the seasoning bag into the seasoning net clip and put it into the boiling chamber, and start steam heating; put the chicken pre-processed in step 2 onto each vertical support in the hanging basket; the hanging basket is lowered to the bottom so that the chicken is completely immersed in water; a channel for the circulation of the boiling liquid is formed between the reflux pipe, the reflux pump, the boiling liquid feed pipe, the diversion grid and the vertical support, and the boiling liquid in the boiling chamber is pumped into the hanging basket under the drive of the reflux pump, and the boiling liquid is pumped into the chicken's abdomen through the vertical support to boil its abdomen; after boiling is completed, the hanging basket and the chicken are lifted up.

[0051] From the above description, it can be seen that the processing equipment and preparation method for industrial production of Hainan chicken provided by the present invention have the following beneficial effects: the Hainan chicken processed by the equipment and process of the present invention is original, crispy, tender, juicy and not fishy, ​​and does not need to be re-seasoned in the kitchen. It can be eaten after opening the bag and heating; the Hainan chicken's belly and outside are heated and boiled simultaneously by the boiling equipment, so that the meat texture and taste inside and outside are uniform. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 This is a schematic diagram of the three-dimensional structure of the processing equipment for the industrial production of Hainan chicken.

[0053] Figure 2 for Figure 1 A magnified schematic diagram of local A.

[0054] Figure 3 Schematic diagram of the lifting state of the processing equipment for industrial production of Hainan chicken.

[0055] Figure 4 for Figure 3 A magnified schematic diagram of local B.

[0056] Figure 5 for Figure 4 Side view of. DETAILED DESCRIPTION

[0057] The present invention is further described below through specific implementation modes.

[0058] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0059] like Figure 1 As shown, the processing equipment for industrially producing Hainan chicken of the present invention comprises a pot body 1, a hanging basket 2 and a steam pipe 3. The pot body 1 is provided with a cooking cavity for accommodating cooking materials and chicken, and the hanging basket 2 is placed in the cooking cavity. Figure 3A plurality of vertical support members 21 for placing chickens are provided on the hanging basket 2, and the steam pipe 3 is connected to the cooking cavity of the pot body 1. Steam is the heat source for cooking. The steam pipe 3 introduces steam into the cooking chamber to heat the cooking liquid and the chicken. After a series of pre-treatments such as opening the abdomen and cleaning the chicken, the chicken needs to be placed in the cooking equipment for cooking. The existing cooking equipment places a batch of chickens in the cooking equipment for cooking at the same time to increase the output. However, since the chickens are stacked in the cooking equipment and fit each other, uneven heating will occur. In addition, due to the squeezing effect, it is difficult for hot water and seasonings to enter the chicken's abdomen for heating and marinating, so that the heating of the chicken skin and the abdomen is also uneven. Due to insufficient cooking and marinating in the abdomen, the taste of the finished product is inconsistent inside and outside. In order to make the chicken heated and cooked and marinated evenly from both the skin and the abdomen when cooking, a vertical support member 21 is inserted into the chicken so that the chicken is placed vertically on the hanging basket 2, leaving gaps between the chickens to avoid adhesion and ensure uniform heating. Hot water can enter the chicken and fully cook and marinate it, so that the heating inside and outside is even, and the taste of the finished product is consistent inside and outside the abdomen.

[0060] like Figure 3 The hanging basket 2 includes a cooking liquid feeding pipe 22, a diverter grid 23, a connecting rod 24 and a support frame 25. The support frame 25 is fixedly connected to the diverter grid 23 through the connecting rod 24. When the support frame 25 abuts against the top surface of the pot body 1, the diverter grid 23 and the vertical support member 21 are located in the cooking cavity. The diverter grid 23 and the vertical support member 21 are provided with channels inside and are connected to each other through the channels. Figure 3 The top of the vertical support 21 is provided with a top liquid outlet 211, the cooking liquid feed pipe 22 is connected to the channel inside the diverter grille 23, and the outside of the pot body 1 is provided with a reflux pipe 11 and a reflux pump 12. One end of the reflux pipe 11 is connected to the cooking chamber of the pot body 1, and the other end is connected to the cooking liquid feed pipe 22 through the reflux pump 12. The reflux pipe 11 is connected to the bottom of the cooking chamber of the pot body 1, and the reflux pipe 11 goes deep into the cooking chamber, and is provided with a perforated pipe or isolation net for isolating residues. A channel for the circulation of the cooking liquid is formed between the reflux pipe 11, the reflux pump 12, the cooking liquid feed pipe 22, the diverter grille 23, the vertical support 21 and the cooking chamber. Driven by the reflux pump 12, the cooking liquid in the cooking chamber is pumped into the hanging basket 2, and the cooking liquid is pumped into the belly of the chicken through the vertical support 21 to cook the belly, thereby achieving uniform heating inside and outside the chicken.

[0061] The flow dividing grid 23 includes a plurality of flow dividing pipes 231 arranged at intervals and drainage pipes 232 located at both ends of the flow dividing pipes 231. Each flow dividing pipe 231 is provided with a plurality of vertical supporting members 21 arranged at intervals. The cooking liquid feeding pipe 22 is located on the drainage pipe 232, and the cooking liquid is introduced into each flow dividing pipe 231 through the drainage pipe 232, and finally discharged from each vertical supporting member 21. The vertical supporting members 21 on adjacent flow dividing pipes 231 are staggered, so that the chickens hung thereon are staggered to avoid mutual squeezing and adhesion, thereby maximizing the space utilization.

[0062] The reflux pipe 11 is connected to the cooking liquid feed pipe 22 through a hose 13, and the end of the hose 13 is detachably connected to the end of the cooking liquid feed pipe 22 through a nut. The end of the cooking liquid feed pipe 22 is provided with a thread that matches the nut of the hose 13, and the hose 13 can be quickly disassembled through the nut. When the cooking is completed and the hanging basket 2 and the chicken need to be taken out, the hose 13 needs to be disassembled from the cooking liquid feed pipe 22.

[0063] The side walls of the vertical support member 21 are provided with side guide ports 212 from top to bottom, and the diameter of the side guide ports 212 decreases from top to bottom. A support ring 213 is fixed above the top liquid outlet 211 of the vertical support member 21. The overnight liquid can flow out from the top liquid outlet 211 and the side guide ports 212 at the same time, so that the boiled liquid can heat the chicken's abdomen more evenly and quickly. The design of the diameter of the side guide ports 212 decreasing from top to bottom aims to allow more boiled liquid to enter the chicken's abdomen for heating, and avoid the boiled liquid flowing out before entering the chicken. The purpose of the support ring 213 is to expand the chicken's abdomen to a certain extent, so that the boiled liquid can heat its abdomen more fully.

[0064] It also includes a steam diverter 4 and a seasoning net clip 5. The steam diverter 4 is located at the bottom of the boiling chamber and is connected to the steam pipe 3. The steam diverter 4 is in a grid shape and has multiple steam holes distributed thereon. A liquid adding pipe 14 is provided on the upper part of the pot body 1, and a liquid draining pipe 15 is provided at the bottom. The seasoning net clip 5 is located between the hanging basket 2 and the steam diverter 4. The function of the steam diverter 4 is to disperse the steam into the boiling chamber to avoid local high temperature causing the local chicken to be overcooked, so that the steam heats the boiling liquid more evenly. A control valve is provided on the steam pipe 3. The liquid adding pipe 14 is used to add water, and the liquid draining pipe 15 is used to discharge the boiling liquid after the boiling is completed. The seasoning net clip 5 is used to hold the boiled seasoning to prevent the seasoning from floating up, and the seasoning is fully in contact with the steam below, and quickly melts into the boiling liquid to marinate the chicken.

[0065] Also includes a lifting mechanism 6, such as Figure 3The hoisting mechanism 6 includes a hoisting frame 61, a hoisting guide rail 62 fixed on the top of the hoisting frame 61, and a hoisting hoist 63 slidably arranged on the hoisting guide rail 62. The end of the hoisting rope is provided with a hook, and the support frame 25 of the hanging basket 2 is provided with a hoisting ring that cooperates with the hook. Figure 2 A buffer frame 64 is provided on the hoisting hoist 63, and two buffer cross bars 65 are provided at the bottom of the buffer frame 64 to be slidably connected thereto, and a buffer spring 66 is provided between the buffer cross bars 65 and the buffer frame 64. Figure 3 The hanging basket 2 can be connected to the cooked chicken and lifted up through the lifting mechanism 6, and transported along the lifting guide rail 62; when the hanging basket 2 is lifted upward to the top, the hanging basket 2 abuts against the buffer cross bar 65, and the buffer spring 66 plays a shock-absorbing role, reduces the impact, and prevents the chicken from falling.

[0066] In order to further improve production efficiency, a plurality of pot bodies 1 and hanging basket 2 combinations are provided in the same device, so that cooking can be carried out in a plurality of pot bodies at the same time, and a common lifting mechanism can be used for lifting.

[0067] The method for preparing Hainan chicken using the above-mentioned industrialized Hainan chicken processing equipment comprises the following steps:

[0068] Step 1. Thawing: Thaw the chicken;

[0069] Step 2: Pretreatment: Clean the abdomen and skin of the thawed chicken and marinate with salt;

[0070] Step 3, boiling: put the seasoning and water into the boiling equipment, start the steam heating, hang the chicken on the hanging basket 2, and put it into the boiling equipment for boiling;

[0071] Step 4: Cooling: Put the cooked chicken in step 3 into a cooling tank for cooling;

[0072] Step 5: Debone the chicken that has been cooled in step 4;

[0073] Step 6: Packaging: vacuum pack the chicken that has been deboned in step 5;

[0074] Step 7: Quick freezing: Quickly freeze the chicken wrapped in step 6;

[0075] Step 8: Packaging: Pack the chicken that has been quick-frozen in step 7.

[0076] The raw materials used in the preparation method of Hainan chicken include the following components by weight: 150 chickens, 4.54kg of refined salt (rubbing salt), 2.55kg of vanilla, 1.5kg of ginger, 2kg of garlic, 12kg of low-sodium salt, 253kg of boiling water, 5kg of edible salt (cooling salt), and 400kg of cooling water.

[0077] Step 1: Thawing:

[0078] The chicken is thawed at a temperature of 15-20°C within 12 hours. The storage and delivery management of raw materials are as follows: Frozen raw materials that have passed the acceptance inspection must be immediately placed in the freezer for freezing. The temperature of the freezer should be below -18°C, and a dedicated person should record the temperature of the cold storage every day. Non-frozen raw materials are stored according to the storage method indicated on their packaging. Materials are taken from the freezer according to actual production needs to avoid the situation where excess raw materials are thawed and then put back into the freezer for storage. When taking materials from the freezer, the operator must first move the raw materials to the thawing area, remove the raw material packaging bags in the thawing area, and thaw them.

[0079] When thawing the raw materials, they should be placed neatly in the thawing area and the inner bag should be removed before use after thawing is complete.

[0080] When thawing, the raw materials should not be placed directly on the ground, but on the thawing tray. Remove the outer packaging of the raw materials and keep the inner bag. If there is no inner bag, cover the raw materials with plastic film. When the warehouse moves the raw materials from the frozen warehouse to the thawing area, the "thawing quantity", "thawing area temperature" and "thawing period" should be recorded.

[0081] Step 2: Preprocessing:

[0082] Cut off the chicken feet from the thawed chicken in step 1, take out the chicken fat in the abdomen, rinse the blood in the abdomen, pluck the remaining chicken feathers with a clip, apply edible salt from the tail to the head in the opposite direction, rinse with clean water after rubbing the salt, and use 4.54 kg of salt for every 150 chickens;

[0083] Prepare 2.55kg of vanilla, rinse it with clean water, crack the head, cut it into sections, and roll 2-3 leaves into a bundle for later use;

[0084] Prepare 2kg of garlic, remove the skin of the garlic, keep the inner membrane, wash and crack it;

[0085] Prepare 1.5kg of ginger, wash and crack it; the above pretreatments (except the chicken) can be done one day in advance.

[0086] Step 3: Boil:

[0087] Put 253kg of water, 2.55kg of vanilla, 1.5kg of ginger, 2kg of garlic, and 4kg of low sodium salt into the boiling equipment;

[0088] Start steam heating until it reaches 90°C;

[0089] Put the chicken pre-processed in step 2 onto each vertical support 21 in the hanging basket 2 of the cooking equipment;

[0090] The hanging basket 2 is lowered to the bottom, and after the chicken is completely immersed in water, it is immediately lifted up, and this process is repeated three times;

[0091] Enter the boiling stage, set the temperature to 79±1℃, and the boiling time to 48±1 minutes;

[0092] When boiling multiple batches of chicken, the main things to note are that each time a batch of chicken is changed, the salinity of the solution must be kept stable at: 1.80‰-1.87‰; when the salinity is not reached, salt needs to be added; if the salinity is too high, water needs to be added to the standard salinity and boiled.

[0093] The staff in the batching room should prepare the ingredients according to the production plan and formula sheet the day before, and record the information of the ingredients. The operators should prepare, add and mix the ingredients according to the production plan and formula sheet, and record the information of the ingredients. After the Hainan chicken is cooked, it should be soaked in ice water in time until it is completely cooled and the bones should be removed within the same day (within 5 hours). When cooking, the feeding operation should be carried out according to the standard feeding order, which is: spices, material bags, chicken.

[0094] Step 4: Cooling:

[0095] Prepare cooling water, the ice-water mixing ratio in the cooling tank is 1:1, the weight is 400kg, add 5kg of edible salt and mix evenly;

[0096] Start hanging basket 2, take out the chicken cooked in step 3, and quickly put it into the cooling tank for cooling for about 30-40 minutes until the center temperature is below 15°C;

[0097] Step 5: Deboning:

[0098] Debone the cooled chicken in step 4. The specific method is as follows: remove the head and tail; remove the middle bone from the bottom of the tail and take the skin for later use; divide the chicken into two halves; remove the chicken wings from the joints; remove the chicken legs from the joints (remove them to the joints, turn them around the legs, and break them apart to remove them); rotate the bones at the joints to remove them; remove the chicken clavicle and sternum in one piece, and check whether there are any bones left; rotate the joints of the chicken legs with a knife, and then cut them from the middle to remove the bones; (Weight requirement after deboning: 1.0-1.1kg / piece, the plastic frame for the product cannot be placed directly on the ground.

[0099] Step 6: Packaging:

[0100] Vacuum pack the chicken that has been deboned in step 5;

[0101] The inner packaging materials should be disinfected with ozone before use, with a concentration of ≥ 0.3ppm and a time of 30-60 minutes;

[0102] Before starting the machine, the first inner packaging inspection should be carried out to check the date, seal, weight, and record them;

[0103] The ambient temperature of the inner packaging workshop is controlled at ≤20℃;

[0104] Placement requirements: One chicken in one bag, put chicken breasts on both sides of the bag, put the middle bone skin in the middle, put the chicken legs on top of the middle bone skin, and put the chicken wings on top of the chicken breasts;

[0105] Vacuum packaging is used, the vacuum degree is set to -0.8Mpa, and the air extraction time is 2 seconds; the first inner packaging inspection is required every day when the machine is turned on, and the date, seal, weight, and records are made. The ambient temperature of the inner packaging workshop is controlled below 20℃, and is monitored and recorded daily.

[0106] Step 7: Quick Freezing:

[0107] The chickens packed in step 6 are subjected to IQF quick freezing, and the temperature is set at -30℃~-40℃, ensuring that the center temperature of the product is below -18℃ within 30 minutes; after the semi-finished products are cooled, they must be sent to the quick (quick) freezer in time, and cannot be left at room temperature for a long time. The temperature must be recorded when the quick (quick) freezer is in operation. If the temperature of the product after quick freezing does not reach -18℃, it cannot be sent to the packaging area, and it should continue to be frozen and recorded.

[0108] Step 8: Outsourcing:

[0109] The chicken that has been quick-frozen in step seven is packaged and tested with a metal detector. After passing the metal inspection to ensure product safety, the product is packed and stored to obtain the finished "Hainan chicken". After the product is packaged, it must first be tested with a metal detector; when the product line is changed, the sensitivity must be confirmed and recorded; products that are found to contain foreign matter by the metal detector must be placed together and treated as unqualified products. The packer shall visually inspect the integrity of the carton seal and confirm that the packaging quantity is correct. Confirm the consistency between the name of the outer packaging and the contents, and the printing must be clear. The tape seal must be firm to prevent it from falling off during transportation. The outer packaging should be marked with the date of manufacture, and the date must be correct. Carton seal integrity checks are carried out every morning and afternoon, and the results with clear printing and correct dates are recorded.

[0110] The inspection method for Hainan chicken is as follows: take an appropriate amount of sample and place it in a clean white plate (porcelain plate or similar container), observe its shape, color and tissue state under natural light, and smell its odor after cooking. Use a precision electronic balance to weigh it;

[0111] The product inspection standards for Hainan chicken are as follows: full shape, without deformation, looseness, incompleteness, damage, leakage or surface peeling; uniform color; meeting the organizational requirements of the product; no hair, shells, broken bones, scales, metal, glass, mud, insects or other debris mixed in; after cooking or heating, it has the product's unique aroma and no peculiar smell.

[0112] The method of using the boiling equipment is as follows: put the seasoning bag into the seasoning net clip 5 and put it into the boiling chamber, and start steam heating; put the chicken pre-treated in step 2 onto each vertical support 21 in the hanging basket 2; the hanging basket 2 is lowered to the bottom so that the chicken is completely immersed in water; a channel for the circulation of the boiling liquid is formed between the reflux pipe 11, the reflux pump 12, the boiling liquid feed, the diversion grid 23 and the vertical support 21, and the boiling liquid in the boiling chamber is pumped into the hanging basket 2 under the drive of the reflux pump 12, and the boiling liquid is pumped into the belly of the chicken through the vertical support 21 to boil its belly; after boiling is completed, the hanging basket 2 and the chicken are lifted up.

[0113] The above are only some specific implementation methods of the present invention, but the design concept of the present invention is not limited thereto. Any non-substantial changes to the present invention using this concept shall be deemed as an infringement of the protection scope of the present invention.

Claims

1. A processing equipment for industrial production of Hainan chicken, characterized by: The invention comprises a pot body, a hanging basket and a steam pipe. The pot body is provided with a cooking cavity for accommodating cooking materials and chickens. The hanging basket is placed in the cooking cavity. The hanging basket is provided with a plurality of vertical supporting members for placing chickens. The steam pipe is connected with the cooking cavity of the pot body.

2. The processing equipment for industrial production of Hainan chicken according to claim 1, characterized in that: The hanging basket includes a cooking liquid feed pipe, a diverter grid, a connecting rod and a support frame, the support frame is fixedly connected to the diverter grid by the connecting rod, when the support frame abuts the top surface of the pot body, the diverter grid and the vertical support are located in the cooking chamber, the diverter grid and the vertical support are provided with channels inside, and are interconnected through the channels, a top liquid outlet is provided on the top of the vertical support, the cooking liquid feed pipe is connected with the channel inside the diverter grid, a reflux pipe and a reflux pump are provided outside the pot body, one end of the reflux pipe is connected with the cooking chamber of the pot body, and the other end is connected with the cooking liquid feed pipe through the reflux pump.

3. The processing equipment for industrial production of Hainan chicken according to claim 2, characterized in that: The flow dividing grid comprises a plurality of flow dividing pipes arranged at intervals and drainage pipes located at both ends of the flow dividing pipes, and each flow dividing pipe is provided with a plurality of vertical supporting members arranged at intervals.

4. The processing equipment for industrial production of Hainan chicken according to claim 2, characterized in that: The reflux pipe is connected to the cooking liquid feed pipe through a hose, and the end of the hose is detachably connected to the end of the cooking liquid feed pipe through a nut.

5. The processing equipment for industrial production of Hainan chicken according to claim 2, characterized in that: The side walls of the vertical support member are provided with side guide ports from top to bottom, the diameters of the side guide ports decrease successively from top to bottom, and a support ring is fixedly provided above the top liquid outlet of the vertical support member.

6. The processing equipment for industrial production of Hainan chicken according to claim 1, characterized in that: It also includes a steam diverter and a seasoning net clamp, the steam diverter is located at the bottom of the boiling chamber and is connected to the steam pipe, the steam diverter is in a grid shape, and a plurality of steam holes are distributed on it, the upper part of the pot body is provided with a liquid adding pipe, and the bottom is provided with a liquid drain pipe, and the seasoning net clamp is located between the hanging basket and the steam diverter.

7. The processing equipment for industrial production of Hainan chicken according to claim 2 is characterized in that: It also includes a lifting mechanism, which includes a lifting frame, a lifting rail fixed on the top of the lifting frame and a lifting hoist slidably set on the lifting rail. The end of the lifting rope is provided with a hook, the support frame of the hanging basket is provided with a lifting ring that cooperates with the hook, the lifting hoist is provided with a buffer frame, and the bottom of the buffer frame is provided with two buffer cross bars slidably connected to the buffer frame, and a buffer spring is provided between the buffer cross bar and the buffer frame.

8. A method for preparing Hainan chicken using the processing equipment for industrial production of Hainan chicken according to any one of claims 1 to 7, characterized in that: The steps include: Step 1. Thawing: Thaw the chicken; Step 2: Pretreatment: Clean the abdomen and skin of the thawed chicken and marinate it with salt; Step 3: Boiling: put the seasoning and water into the boiling equipment, start the steam heating, hang the chicken on the hanging basket, and put it into the boiling equipment for boiling; Step 4: Cooling: Put the cooked chicken in step 3 into a cooling tank for cooling; Step 5: Deboning: Deboning the chicken cooled in step 4; Step 6: Packaging: vacuum pack the chicken that has been deboned in step 5; Step 7: Quick freezing: Quickly freeze the chicken wrapped in step 6; Step 8: Packaging: Pack the chicken that has been quick-frozen in step 7.

9. The method for preparing Hainan chicken according to claim 8, characterized in that: Step 1: Thawing: Thaw the chicken at a temperature of 15-20°C within 12 hours; Step 2: Preprocessing: Cut off the chicken feet from the thawed chicken in step 1, take out the chicken fat in the abdomen, rinse the blood in the abdomen, pluck the remaining chicken feathers with a clip, apply edible salt from the tail to the head in the opposite direction, rinse with clean water after rubbing the salt, and use 4.54 kg of salt for every 150 chickens; Prepare 2.55kg of vanilla, rinse it with clean water, crack the head, cut it into sections, and roll 2-3 leaves into a bundle for later use; Prepare 2kg of garlic, remove the skin of the garlic, keep the inner membrane, wash and crack it; Prepare 1.5kg ginger, wash and crack it; Step 3: Boil: Put 253kg of water, 2.55kg of vanilla, 1.5kg of ginger, 2kg of garlic, and 4kg of low sodium salt into the boiling equipment; Start steam heating until it reaches 90°C; Put the chicken pre-processed in step 2 onto each vertical support in the hanging basket of the cooking equipment; Lower the hanging basket to the bottom, let the chicken be completely immersed in water, then immediately lift it up, repeat three times; Enter the boiling stage, set the temperature to 79±1℃, and the boiling time to 48±1 minutes; Step 4: Cooling: Prepare cooling water, the ice-water mixing ratio in the cooling tank is 1:1, the weight is 400kg, add 5kg of edible salt and mix evenly; Start the hanging basket, take out the cooked chicken in step 3, and quickly put it into the cooling tank for cooling for about 30-40 minutes until the center temperature is below 15°C; Step 5: Deboning: Debone the cooled chicken from step 4. The specific method is as follows: remove the head and tail; remove the middle bone from the bottom of the tail and take the skin for later use; divide the chicken into two halves; remove the chicken wings from the joints; remove the chicken legs from the joints; rotate the bones at the joints and remove them; remove the chicken clavicle and sternum in one piece and check whether there are any bones left; rotate the chicken leg joints with a knife, and then cut them in the middle to remove the bones; Step 6: Packaging: Vacuum pack the chicken that has been deboned in step 5; The inner packaging materials should be disinfected with ozone before use, with a concentration of ≥ 0.3ppm and a time of 30-60 minutes; Before starting the machine, the first inner packaging inspection should be carried out to check the date, seal, weight, and record them; The ambient temperature of the inner packaging workshop is controlled at ≤20℃; Placement requirements: One chicken per bag, place chicken breasts on both sides of the bag, place the middle bone skin in the middle, place the chicken legs on top of the middle bone skin, and place the chicken wings on top of the chicken breasts; Adopt vacuum packaging, vacuum degree setting -0.8Mpa, vacuum time 2 seconds; Step 7: Quick Freezing: Freeze the chicken wrapped in step 6 by IQF, set the temperature to -30℃~-40℃, and ensure that the center temperature of the product is below -18℃ within 30 minutes; Step 8: Outsourcing: The quick-frozen chicken in step seven is packaged and tested with a metal detector.

10. The method for preparing Hainan chicken according to claim 8, characterized in that: The method of using the boiling equipment is as follows: put the seasoning bag into the seasoning net clip and put it into the boiling chamber, and start steam heating; put the chicken pre-processed in step 2 onto each vertical support in the hanging basket; the hanging basket is lowered to the bottom so that the chicken is completely immersed in water; a channel for the circulation of the boiling liquid is formed between the reflux pipe, the reflux pump, the boiling liquid feed pipe, the diversion grid and the vertical support, and the boiling liquid in the boiling chamber is pumped into the hanging basket under the drive of the reflux pump, and the boiling liquid is pumped into the belly of the chicken through the vertical support to boil the belly; after boiling is completed, the hanging basket and the chicken are lifted up.

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