Deodorization and aroma enhancement device special for boneless chicken feet

Abstract

The special fishy smell removing and aroma enhancing device comprises a pickling tank, an upper cover and a stirring motor, the upper cover is fixedly installed on the upper surface of the pickling tank, and the stirring motor is fixedly installed in the middle of the upper surface of the upper cover. Electric telescopic rods are fixedly installed on the upper surface of the upper cover and located in front of and behind the stirring motor, a liquid injection pipe is fixedly installed on the upper surface of the upper cover and close to one side, a feeding hopper is fixedly installed on the upper surface of the upper cover and close to the other side, and a discharging pipe is fixedly installed on the lower surface of the pickling tank. A stirring mechanism is arranged in the pickling tank, and the surface of the stirring mechanism is movably sleeved with a pressing piece. According to the special fishy smell removing and aroma enhancing device for the boneless chicken feet, the skin of the boneless chicken feet can be punctured, so that the boneless chicken feet are fully pickled, and the aims of effectively removing fishy smell and enhancing aroma can be fulfilled.

Description

Technical Field

[0001] The utility model relates to the technical field of boneless chicken claw processing, in particular to a special device for removing fishy smell and enhancing fragrance of boneless chicken claws. Background Art

[0002] During the production of boneless chicken claws, in order to remove the fishy smell of the boneless chicken claws themselves, the boneless chicken claws will be pickled, so that the fragrance of the boneless chicken claws can be increased during the process of removing the fishy smell. Therefore, the boneless chicken claws will be put into the stirring mechanism for stirring and pickling.

[0003] When pickling the boneless chicken claws, the middle part of the boneless chicken claws cannot be fully pickled, which makes the effect of removing fishy smell and enhancing fragrance of the boneless chicken claws poor, and it takes a longer time to pickle, which will affect the production efficiency of the production of boneless chicken claws. Summary of the Utility Model

[0004] The main purpose of the utility model is to provide a special device for removing fishy smell and enhancing fragrance of boneless chicken claws, which can effectively solve the problems in the background art.

[0005] In order to achieve the above purpose, the technical solution adopted by the utility model is as follows:

[0006] A special device for removing fishy smell and enhancing fragrance of boneless chicken claws includes a pickling tank, an upper cover and a stirring motor. The upper surface of the pickling tank is fixedly installed with an upper cover. The upper surface of the upper cover and in the middle is fixedly installed with a stirring motor. The upper surface of the upper cover and in front of and behind the stirring motor are fixedly installed with electric telescopic rods. The upper surface of the upper cover and near one side is fixedly installed with a liquid injection pipe. The upper surface of the upper cover and near the other side is fixedly installed with a feeding hopper. The lower surface of the pickling tank is fixedly installed with a discharge pipe. A stirring mechanism is arranged inside the pickling tank, and a pressing member is movably sleeved on the surface of the stirring mechanism.

[0007] Preferably, the stirring mechanism includes a rotating rod, a limiting strip and stirring blades, and the pressing member includes a pressing plate and a plug cone.

[0008] Preferably, the surface of the rotating rod is fixedly installed with limiting strips. The number of the limiting strips is three. Stirring blades are fixedly installed between the three limiting strips. The number of the stirring blades is three. The three stirring blades are in a group, and there are four groups of the stirring blades in total.

[0009] Preferably, the length of the limiting strip is less than the length of the rotating rod. The upper end of the rotating rod passes through the upper cover and is fixed to the output end of the stirring motor.

[0010] Preferably, a sleeve hole is opened in the middle of the upper surface of the pressing plate. A limiting groove is opened on the inner surface of the sleeve hole. A rectangular groove is opened on the inner surface of the sleeve hole and on one side of the limiting groove.

[0011] Preferably, the number of the limiting card slots is three, and the length of the rectangular slot is greater than the length of the stirring blade.

[0012] Preferably, the number of the insertion cones is several, and the pressing plate is circular.

[0013] Preferably, the telescopic end of the electric telescopic rod passes through the upper cover and is fixed to the pressing plate.

[0014] Compared with the prior art, the utility model has the following beneficial effects:

[0015] In the utility model, by setting the stirring mechanism, the stirring motor, the pressing member and the electric telescopic rod to cooperate with each other, when pickling boneless chicken feet, the stirring motor drives the stirring mechanism to rotate, and the rotating stirring mechanism stirs the boneless chicken feet in the pickling tank. Then the stirring motor stops running. At this time, the electric telescopic rod controls the pressing member to descend. During the descending process of the pressing member, it passes through the stirring blade of the stirring mechanism. When the pressing member descends to the set height value, the pressing member will use the insertion cone to pierce the epidermis of the boneless chicken feet. Finally, the pressing member rises under the control of the electric telescopic rod until the limiting card slot of the pressing member is separated from the limiting card strip of the stirring mechanism. In this way, the stirring motor can be used again to stir and pickle the boneless chicken feet in the pickling tank. During the repetition of the above operation process, since the epidermis of the boneless chicken feet is pierced in multiple places, the boneless chicken feet can be fully soaked and pickled, so as to effectively remove fishy smell and increase fragrance. Description of the Drawings

[0016] Figure 1 is the overall structure diagram of a special fishy smell removing and fragrance increasing device for boneless chicken feet of the utility model;

[0017] Figure 2 is the partial disassembly schematic diagram of a special fishy smell removing and fragrance increasing device for boneless chicken feet of the utility model;

[0018] Figure 3 is the structure diagram of the stirring mechanism of a special fishy smell removing and fragrance increasing device for boneless chicken feet of the utility model;

[0019] Figure 4 is the structure diagram of the pressing member of a special fishy smell removing and fragrance increasing device for boneless chicken feet of the utility model;

[0020] Figure 5 is a special fishy smell removing and fragrance increasing device for boneless chicken feet of the utility model Figure 4 The enlarged view at A in.

[0021] In the figure: 1, pickling tank; 2, upper cover; 3, feeding hopper; 4, electric telescopic rod; 5, liquid injection pipe; 6, discharge pipe; 7, stirring motor; 8, stirring mechanism; 801, rotating rod; 802, limit clamping strip; 803, stirring blade; 9, pressing member; 901, insertion cone; 902, pressing plate; 903, sleeve hole; 904, limit card slot; 905, rectangular slot. Detailed implementation manners

[0022] In order to make the technical means, creative features, achieved purposes and functions realized by the present utility model easy to understand, the present utility model will be further described below in conjunction with specific implementation manners.

[0023] As Figures 1-5 shown, a special device for removing fishy smell and enhancing fragrance of boneless chicken feet includes a pickling tank 1, an upper cover 2 and a stirring motor 7. The upper surface of the pickling tank 1 is fixedly installed with an upper cover 2. The upper surface of the upper cover 2 and in the middle is fixedly installed with a stirring motor 7. The upper surface of the upper cover 2 and in front of and behind the stirring motor 7 are fixedly installed with electric telescopic rods 4. The upper surface of the upper cover 2 and near one side is fixedly installed with a liquid injection pipe 5. The upper surface of the upper cover 2 and near the other side is fixedly installed with a feeding hopper 3. The lower surface of the pickling tank 1 is fixedly installed with a discharge pipe 6. A stirring mechanism 8 is arranged inside the pickling tank 1, and a pressing member 9 is movably sleeved on the surface of the stirring mechanism 8.

[0024] The stirring mechanism 8 includes a rotating rod 801, a limit clamping strip 802 and a stirring blade 803. The pressing member 9 includes a pressing plate 902 and an insertion cone 901. The insertion cone 901 can puncture the epidermis of the boneless chicken feet, so that the pickling material can better enter the boneless chicken feet, thereby achieving the purpose of removing fishy smell and enhancing fragrance; the surface of the rotating rod 801 is fixedly installed with a limit clamping strip 802. The number of the limit clamping strips 802 is three. Three stirring blades 803 are fixedly installed between the three limit clamping strips 802. The number of the stirring blades 803 is three. Three stirring blades 803 form a group, and there are four groups of stirring blades 803 in total; the length of the limit clamping strip 802 is less than the length of the rotating rod 801. The upper end of the rotating rod 801 passes through the upper cover 2 and is fixedly connected to the output end of the stirring motor 7. The cooperation between the limit clamping strip 802 and the limit card slot 904 can assist the pressing member 9 to vertically lift and lower; a sleeve hole 903 is opened in the middle of the upper surface of the pressing plate 902. A limit card slot 904 is opened on the inner surface of the sleeve hole 903. A rectangular slot 905 is opened on the inner surface of the sleeve hole 903 and on one side of the limit card slot 904; the number of the limit card slots 904 is three. The length of the rectangular slot 905 is greater than the length of the stirring blade 803; the number of the insertion cones 901 is several. The pressing plate 902 is circular; the telescopic end of the electric telescopic rod 4 passes through the upper cover 2 and is fixedly connected to the pressing plate 902. The electric telescopic rod 4 can control the pressing member 9 to lift and lower.

[0025] It should be noted that the present utility model is a special device for removing fishy smell and enhancing fragrance of boneless chicken feet. When in use, when the boneless chicken feet are pickled, the stirring motor 7 is started under the control of an external device and drives the stirring mechanism 8 to rotate. The rotating stirring mechanism 8 stirs the boneless chicken feet in the pickling tank 1. Then the stirring motor 7 stops running. At this time, the electric telescopic rod 4 controls the pressing member 9 to descend. During the descending process of the pressing member 9, it passes through the stirring blade 803 of the stirring mechanism 8. When the pressing member 9 descends to the set height value, the pressing member 9 will use the insertion cone 901 to pierce the epidermis of the boneless chicken feet. Finally, the pressing member 9 rises under the control of the electric telescopic rod 4 until the limit card slot 904 of the pressing member 9 is separated from the limit card strip 802 of the stirring mechanism 8. In this way, the stirring motor 7 can be used again to stir and pickle the boneless chicken feet in the pickling tank 1. During the repetition of the above operation process, since the epidermis of the boneless chicken feet is pierced at multiple places, the boneless chicken feet can be fully soaked and pickled, so as to effectively remove the fishy smell and enhance the fragrance. The number of turns of the stirring mechanism 8 controlled by the stirring motor 7 after each start is controlled by a program, so that when the pressing member 9 descends each time, the rectangular groove 905 of the pressing member 9 can pass through the stirring blade 803 of the stirring mechanism 8.

[0026] The above shows and describes the basic principles, main features and advantages of the present utility model. Those skilled in the art should understand that the present utility model is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present utility model. Without departing from the spirit and scope of the present utility model, the present utility model will have various changes and improvements, and these changes and improvements all fall within the scope of the present utility model claimed. The scope of protection claimed by the present utility model is defined by the appended claims and their equivalents.

Claims

1. A special device for removing fishy smell and enhancing fragrance of boneless chicken feet, characterized in that: It includes a pickling tank (1), an upper cover (2) and a stirring motor (7). The upper surface of the pickling tank (1) is fixedly installed with the upper cover (2). On the upper surface of the upper cover (2) and in the middle, there is a fixedly installed stirring motor (7). On the upper surface of the upper cover (2) and in front of and behind the stirring motor (7), there are fixedly installed electric telescopic rods (4). On the upper surface of the upper cover (2) and near one side, there is a fixedly installed liquid injection pipe (5). On the upper surface of the upper cover (2) and near the other side, there is a fixedly installed feeding hopper (3). The lower surface of the pickling tank (1) is fixedly installed with a discharge pipe (6). Inside the pickling tank (1), there is a stirring mechanism (8), and a pressing member (9) is movably sleeved on the surface of the stirring mechanism (8).

2. The special deodorizing and flavor-enhancing device for boneless chicken feet according to claim 1, characterized in that: The stirring mechanism (8) includes a rotating rod (801), a limit clamping strip (802) and stirring blades (803). The pressing member (9) includes a pressing plate (902) and an insertion cone (901).

3. The special device for removing fishy smell and enhancing fragrance of boneless chicken feet according to claim 2, wherein: The surface of the rotating rod (801) is fixedly installed with the limit clamping strip (802). The number of the limit clamping strips (802) is three. Between the three limit clamping strips (802), there are fixedly installed stirring blades (803). The number of the stirring blades (803) is three. The three stirring blades (803) form a group, and there are a total of four groups of the stirring blades (803).

4. An odor-removing and flavor-enhancing device for boneless chicken feet according to claim 3, characterized in that: The length of the limit clamping strip (802) is less than the length of the rotating rod (801). The upper end of the rotating rod (801) passes through the upper cover (2) and is fixed to the output end of the stirring motor (7).

5. The special deodorizing and flavor-enhancing device for boneless chicken feet according to claim 4, wherein: On the upper surface of the pressing plate (902) and in the middle, there is a sleeve hole (903). On the inner surface of the sleeve hole (903), there is a limit clamping groove (904). On the inner surface of the sleeve hole (903) and on one side of the limit clamping groove (904), there is a rectangular groove (905).

6. The special device for removing fishy smell and enhancing fragrance of boneless chicken feet according to claim 5, characterized in that: The number of the limit clamping grooves (904) is three. The length of the rectangular groove (905) is greater than the length of the stirring blade (803).

7. An odor-removing and flavor-enhancing device for boneless chicken feet according to claim 6, characterized in that: The number of the insertion cones (901) is several. The pressing plate (902) is circular.

8. An odor-removing and flavor-enhancing device dedicated to boneless chicken feet according to claim 7, characterized in that: The telescopic end of the electric telescopic rod (4) passes through the upper cover (2) and is fixed to the pressing plate (902).

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