A device for assisting in the marinating of chicken drumsticks

Abstract

The utility model relates to the field of food processing discloses an auxiliary pickling device of marinated chicken feet, including pressing plate, the pressing plate is arranged in the upper of work table slidingly, the top of work table is fixed with two support rods, the both sides of pressing plate are fixed with the connecting ring respectively, support rod and connecting ring slidingly insert, the surface of support rod is coiled with spring, one end of spring is fixed with the top of work table, the other end of spring is fixed with the bottom of connecting ring, the top of work table is opened with a plurality of blowdown holes, the bottom of pressing plate is fixed with a plurality of puncture needle. In the utility model, the puncture needle is driven to move down synchronously by the pressing plate moving down, can use puncture needle to pierce the hole on the chicken feet, so that the marinating material and the broth can penetrate the epidermis of chicken feet and penetrate into the inside of chicken feet fully, can pierce multiple holes to chicken feet single time, has increased the efficiency of the hole of chicken feet.

Description

Technical Field

[0001] This utility model relates to the technical field of food processing, specifically to an auxiliary marinating device for braised chicken feet. Background Technology

[0002] In the food processing industry, braised products are widely popular among consumers due to their unique flavor and good taste. Braised chicken feet are a typical example, with the marinating process being particularly crucial, directly affecting the final product's flavor penetration and texture. To enhance the flavor profile and texture of braised chicken feet, processing often incorporates methods such as deodorization, seasoning penetration, and tissue modification to ensure the seasoning liquid fully penetrates the chicken feet's internal structure, resulting in a glossy exterior, flavorful interior, and chewy texture.

[0003] In actual production, common pre-treatment steps for marinating include: cleaning the chicken feet and trimming the nails, then blanching them in hot water to remove blood and fishy smell. After blanching, the chicken feet are soaked in ice water to improve the chewy texture of the skin. To further promote the penetration of the marinade, workers usually make incisions on the surface of the chicken feet by hand or prick them with a fine needle, creating multiple small holes on the surface of the chicken feet. This helps the marinade to quickly penetrate the internal tissues and improves the efficiency of flavor absorption.

[0004] However, in existing technologies, manual punching has significant limitations. Operators can only punch one hole in the surface of the chicken claw at a time. To achieve multiple holes, repeated operations are necessary, which is tedious and labor-intensive. Utility Model Content

[0005] The purpose of this invention is to provide an auxiliary marinating device for braised chicken feet, in order to solve the problem that manual piercing can only make one hole on the surface of the chicken feet at a time, but multiple holes need to be pierced on the chicken feet for quick marinating, and manual piercing of chicken feet is inefficient.

[0006] To achieve the above-mentioned utility model objectives, the present utility model adopts the following technical solution: an auxiliary marinating device for braised chicken feet, comprising a pressing plate, the pressing plate being slidably disposed above a workbench, two support rods being fixed to the top surface of the workbench, connecting rings being fixed to both sides of the pressing plate, the support rods being slidably inserted into the connecting rings, a spring being wound around the surface of the support rods, one end of the spring being fixed to the top surface of the workbench, the other end of the spring being fixed to the bottom surface of the connecting rings, a plurality of drainage holes being opened on the top surface of the workbench, and a plurality of piercing needles being fixed to the bottom surface of the pressing plate.

[0007] Preferably, the top surface of the workbench is provided with a placement groove, the bottom surface of the placement groove is provided with a heating plate, the interior of the placement groove is provided with a marinating pot, and the top surface of the marinating pot is provided with a cover plate.

[0008] Preferably, two positioning plates are fixed on the top surface of the workbench, and a cutting blade is hinged between the two positioning plates. A protective sleeve is fixed on the cutting blade.

[0009] Preferably, the top surface of the workbench is provided with a mounting groove, and a blade pad is fixed inside the mounting groove.

[0010] Preferably, the placement groove is detachably provided with a loading and unloading plate, and limit grooves are respectively opened on both sides of the placement groove. Limit plates are fixed on both sides of the loading and unloading plate, and the limit grooves and limit plates are slidably engaged.

[0011] Preferably, the top surface of the workbench is provided with two electronic scales, the top surface of the electronic scales is provided with a weighing box, the top surface of the electronic scales is provided with two magnets, and the two sides of the weighing box are respectively fixed with fixing strips.

[0012] Compared with existing technologies, the auxiliary marinating device for braised chicken feet that adopts the above technical solution has the following beneficial effects:

[0013] 1. By moving the pressing plate downwards, the piercing needle moves downwards simultaneously, allowing the piercing needle to make holes in the chicken feet. This allows the braising sauce and broth to penetrate the chicken feet through the skin and fully infuse them with flavor. Multiple holes can be made in the chicken feet at once, increasing the efficiency of piercing the chicken feet.

[0014] 2. Before marinating, the staff first place the chicken feet tips on the top surface of the cutting board, and then use a cutting knife with a protective sleeve and handle to press down and precisely cut off the tips. The design of the protective sleeve and the cutting board not only prevents the knife from cutting the operator's fingers during the cutting process, but also avoids the blade from directly contacting the top surface of the workbench and causing damage. Cutting off the tips can effectively prevent the sharp parts of the braised chicken feet from piercing the mouth, significantly improving the safety of consumption.

[0015] Third, during the preparation of the braising broth, staff use a large-scale electronic scale with a weighing box to weigh solid spices, and a small-scale electronic scale with a weighing box to measure liquid seasonings. The weighing box is kept stable during the weighing process by the attraction of magnets and fixing strips, effectively preventing it from tipping over. When the broth overflows from the edge of the braising pot and accumulates at the bottom of the placement tank during the braising process, staff only need to apply an upward force to the loading and unloading plate to remove it. This detachable design greatly facilitates the cleaning of stains at the bottom of the placement tank and keeps the operating environment clean and hygienic. Attached Figure Description

[0016] Figure 1 This is a three-dimensional schematic diagram of an embodiment.

[0017] Figure 2This is a breakdown diagram of an embodiment.

[0018] Figure 3 This is a schematic diagram showing the disassembled parts of the pressing plate and positioning plate in an embodiment.

[0019] Figure 4 This is a schematic diagram showing the weighing box and fixing strip in an embodiment.

[0020] In the diagram: 1. Workbench; 2. Pressing plate; 3. Support rod; 4. Connecting ring; 5. Spring; 6. Drain hole; 7. Puncture needle; 8. Positioning plate; 9. Cutting knife; 10. Protective sleeve; 11. Mounting groove; 12. Blade pad; 13. Placement groove; 14. Heating plate; 15. Marinating pot; 16. Cover plate; 17. Loading and unloading plate; 18. Limiting groove; 19. Limiting plate; 20. Electronic scale; 21. Weighing box; 22. Magnet; 23. Fixing strip. Detailed Implementation

[0021] The preferred embodiments of this utility model will now be described in detail with reference to the accompanying drawings.

[0022] like Figures 1-3 As shown, an auxiliary marinating device for braised chicken feet includes a pressing plate 2, which is slidably disposed above a workbench 1. Two support rods 3 are fixed to the top surface of the workbench 1. Connecting rings 4 are fixed to both sides of the pressing plate 2. The support rods 3 and the connecting rings 4 are slidably inserted. A spring 5 is wound around the surface of the support rods 3. One end of the spring 5 is fixed to the top surface of the workbench 1, and the other end of the spring 5 is fixed to the bottom surface of the connecting rings 4. Several drainage holes 6 are opened on the top surface of the workbench 1. Several piercing needles 7 are fixed to the bottom surface of the pressing plate 2. A placement groove 13 is opened on the top surface of the workbench 1. A heating plate 14 is arranged on the bottom surface inside the placement groove 13. A marinating pot 15 is arranged inside the placement groove 13. A cover plate 16 is arranged on the top surface of the marinating pot 15.

[0023] In use, before marinating the chicken feet, the staff lay the chicken feet flat on the top surface of the workbench 1 and place them under the pressing plate 2. When downward pressure is applied to the pressing plate 2, the piercing needle 7 moves down and pokes holes in the surface of the chicken feet. When the pressing plate 2 is pressed down, the connecting ring 4 compresses the spring 5. After the pressure is released, the spring 5 rebounds and pushes the pressing plate 2 back to its original position. After piercing, the blood seeping out of the chicken feet is discharged from the surface of the workbench 1 through the drain hole 6. After the piercing process is completed, the chicken feet are put into the marinating pot 15 together with the marinating ingredients for marinating. After marinating, the chicken feet are filtered out and then braising spices are added for braising.

[0024] The downward-moving pressing plate 2 drives the piercing needle 7 to move downwards simultaneously, allowing the piercing needle 7 to make holes in the chicken feet. This allows the braising sauce and broth to penetrate the skin of the chicken feet and fully infuse them with flavor. Multiple holes can be made in the chicken feet at once, increasing the efficiency of piercing the chicken feet.

[0025] like Figure 3 As shown, two positioning plates 8 are fixed on the top surface of the workbench 1, and a cutting blade 9 is hinged between the two positioning plates 8. A protective sleeve 10 is fixed on the cutting blade 9. An installation groove 11 is opened on the top surface of the workbench 1, and a blade pad 12 is fixed inside the installation groove 11.

[0026] During use, before marinating, the staff first places the chicken feet tips on the top surface of the cutting board 12, and then uses the cutting knife 9 with a protective sleeve 10 and a handle to press down and precisely cut off the tips. The design of the protective sleeve 10 and the cutting board 12 not only prevents the knife from cutting the operator's fingers during the cutting process, but also avoids the blade from directly contacting the top surface of the workbench 1 and causing damage. Cutting off the tips can effectively prevent the sharp parts of the braised chicken feet from piercing the mouth, significantly improving food safety.

[0027] like Figure 3 and Figure 4 As shown, a loading and unloading plate 17 is detachably installed inside the placement slot 13. Limiting slots 18 are respectively opened on both sides of the placement slot 13. Limiting plates 19 are fixed on both sides of the loading and unloading plate 17. The limiting slots 18 and the limiting plates 19 are slidably engaged. Two electronic scales 20 are installed on the top surface of the workbench 1. The area of ​​the rear electronic scale 20 is larger than that of the front electronic scale 20. A weighing box 21 is installed on the top surface of the electronic scale 20. The volume of the rear weighing box 21 is larger than that of the front weighing box 21. Two magnets 22 are installed on the top surface of the electronic scale 20. Fixing strips 23 are fixed on both sides of the weighing box 21. The fixing strips 23 are made of iron.

[0028] During use, in the process of preparing the braising liquid, the staff uses a large-scale electronic scale 20 with a weighing box 21 to weigh solid spices, and a small-scale electronic scale 20 with a weighing box 21 to measure liquid seasonings. The magnetic attraction between the magnet 22 and the fixing strip 23 ensures that the weighing box 21 remains stable during the weighing process, effectively preventing it from tipping over. When the broth overflows from the edge of the marinating pot 15 and accumulates at the bottom of the placement tank 13 during the braising process, the staff only needs to apply an upward force to the loading and unloading plate 17 to disassemble it. This detachable design greatly facilitates the cleaning of stains at the bottom of the placement tank 13 and keeps the operating environment clean and hygienic.

[0029] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. An auxiliary marinating device for halogen chicken feet, comprising a pressing plate (2) which is slidingly arranged above a workbench (1), characterized in that, The top surface of the workbench (1) is fixed with two supporting rods (3), both sides of the pressing plate (2) are respectively fixed with connecting rings (4), the supporting rods (3) and the connecting rings (4) are slidingly inserted, the surface of the supporting rod (3) is wound with a spring (5), one end of the spring (5) is fixed with the top surface of the workbench (1), the other end of the spring (5) is fixed with the bottom surface of the connecting ring (4), the top surface of the workbench (1) is provided with a plurality of blowdown holes (6), and the bottom surface of the pressing plate (2) is fixed with a plurality of puncture needles (7).

2. The halogen chicken claw auxiliary pickling device according to claim 1, characterized in that: The top surface of the workbench (1) is provided with a placing groove (13), the inner bottom surface of the placing groove (13) is provided with a heating plate (14), the inside of the placing groove (13) is provided with a marinating pot (15), and the top surface of the marinating pot (15) is provided with a cover plate (16).

3. The device according to claim 1, wherein: The top surface of the workbench (1) is fixed with two positioning plates (8), and the cutting knife (9) is hinged between the two positioning plates (8), and the cutting knife (9) is fixed with a protective sleeve (10).

4. The halogen chicken claw auxiliary marinating device according to claim 1, characterized in that: The top surface of the workbench (1) is provided with a mounting groove (11), and the inside of the mounting groove (11) is fixed with a cushion knife plate (12).

5. The halogen chicken claw auxiliary marinating device according to claim 2, characterized in that: The inside of the placing groove (13) is detachably provided with a dismounting plate (17), both sides of the placing groove (13) are respectively provided with limiting grooves (18), both sides of the dismounting plate (17) are respectively fixed with limiting plates (19), and the limiting grooves (18) and the limiting plates (19) are slidingly matched.

6. The halogen chicken claw auxiliary marinating device according to claim 1, characterized in that: The top surface of the workbench (1) is provided with two electronic scales (20), the top surface of the electronic scale (20) is provided with a weighing box (21), the top surface of the electronic scale (20) is provided with two magnets (22), and both sides of the weighing box (21) are respectively fixed with fixed strips (23).

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