211 results about "Chicken-claws" patented technology

The invention discloses a chicken claw cutting machine comprising a rack, a first cutting device, a first conveying device, a second conveying device, a second cutting device and a power mechanism, wherein the first cutting device is provided with a first knife shaft and a second knife shaft; at least one upper knife wheel penetrates on the first knife shaft; at least one lower knife wheel penetrates on the second knife shaft; the first conveying device is provided with a rotating shaft C; at least one belt pulley C is arranged on the rotating shaft C; the belt pulley C and the lower knife wheel are connected through a three-finger chicken claw conveying belt; the second conveying device is provided with at least one main bone claw conveying belt perpendicular to the three-finger chicken claw conveying belt and comprises a plurality of stop blocks which are used for stopping main bone claws, arranged on the conveying surface of the main bone claw conveying belt in parallel and perpendicular to the moving direction of the main bone claw conveying belt; the second cutting device is provided with a third knife shaft and a fourth knife shaft; at least one upper knife wheel I is arranged on the third knife shaft; and at least one lower knife wheel I is arranged on the fourth knife shaft. The chicken claw cutting machine has the advantages of energy conservation, high yield, low failure rate and good effect.

The invention provides a processing method for a fragrant marinated chicken claw. The processing method comprises the following steps: thawing of a raw material; cleaning and trimming; soaking for removal of meaty smell; draining; rolling and kneading under vacuum; high temperature high pressure sterilization; cooling and air drying; and storage. The invention has the following main beneficial effects: 1, reduction of time and enhancement of efficiency; 2, conservation of flavoring; and 3, improvement of product quality. The preparation method provided by the invention is simple and easily practicable; the produced fragrant marinated chicken claw is convenient for eating; and the method improves a processing utilization rate of chicken claws, increases an added value of the fragrant marinated chicken claw and enables flavor and varieties of leisure food to be enriched.

The invention discloses a method and a device for light supplementary by combining the natural light in daytime and artificial supplementary light at night in a barton. The method comprises the following steps: breeding chickens in the barton allowing natural light to enter, and mounting an LED lamp A or an LED lamp B or mounting both the LED lamps A and B for light supplementary in the barton; wherein the color temperature of the LED lamp A is 6,172 K, the dominant wavelength of the LED lamp A is 492.5 nm, and the peak wavelength of the LED lamp A is 450.5 nm, the color temperature of the LED lamp B is 1,831 K, the dominant wavelength of the LED lamp B is 588.3 nm, and the peak wavelength of the LED lamp B is 591.1 nm; the lamps for light supplementary can also be the LED lamps which have similar spectrum with the LED lamp A or the LED lamp B; in daytime, the chickens receive the natural light penetrating through a window in the barton or are sent out of the barton to receive illumination; and at night, the chickens receive artificial supplementary light to enable the average light intensity of the contact surface of chicken claws to be 5-30 Lux. During the whole breeding process, the LED lamp A or the LED lamp B is used, or the LED lamp A is firstly used before the chickens are of 40-day-age and then the LED lamp B is used. The switch of each LED lamp is controlled by a hand switch, an autotimer or a controller. The method and the device disclosed by the invention are applicable to breeding of yellow feather broilers in large-scale bartons.

The invention provides a rod chilli pickled chicken claw with unique flavor and a preparation method thereof. The rod chilli pickled chicken claws of the invention are produced by pickling the chicken claws in rod chilli saline solution, wherein, the mass ratio between the chicken claws and the rod chilli saline solution is 1: 1 to 2 when pickling. The rod chilli saline solution consists of rod chilli, acidophilus species, common salt, monosodium glutamate and water, wherein, the mass of the acidophilus species is 3 percent to 8 percent of the mass of the rod chilli; the mass of water is 10 percent to 20 percent of the total mass of the rod chilli and the acidophilus species; the mass of the common salt is 6 percent to 8 percent of the total mass of the rod chilli and the acidophilus species; the mass of the monosodium glutamate is 1 percent to 3 percent of the total mass of the rod chilli and the acidophilus species. The chilli pickled chicken claws of the invention have unique flavor, easy preparation method and are convenient for eating, which can not only improve the processing utilization rate of chicken claws, lower production cost and raise the additional value of products, but also greatly enrich the variety and flavor of leisure food.

The invention provides a chicken claw with pickled peppers and a processing method thereof. The chicken claw with pickled peppers is produced with chicken claws as a raw material and pickled rod chilli, salt, anise, scallion, ginger, garlic, cassia bark, Chinese prickly ash, cooking wine and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 20 parts by weight of pickled rod chilli, 7 parts by weight of salt, 20 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 5 parts by weight of garlic, 7 parts by weight of cassia bark, 6 parts by weight of Chinese prickly ash, 15 parts by weight of cooking wine and 100 parts by weight of water are added into 200 parts by weight of the chicken claws. According to the invention, a special formula and a special process are employed, so the chicken claw with pickled peppers can be processed through large scale production, maintains original nutritional ingredients of the chicken claws and has special pickled pepper flavor; the defects of non-unified formulas and processes are overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced chicken claw with pickled peppers has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The chicken claw with pickled peppers and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of chicken claw products.

The invention discloses a method for rapidly producing pickled chicken claws. The method comprises the following steps: 1, clearing and unfreezing chicken claws; 2, soaking the chicken claws with a liquid having 1-2% of salt and 5-10% of white vinegar and treating by ultrasonic wave; 3, boiling the treated chicken claws together with the liquid having 1-2% of salt and 3-4% of white vinegar for 3-8min; 4, cooling the boiled chicken claws by aseptic cold water added with 2-3% of white vinegar; 5, preparing a flavored soak liquid; 6, adding the cooled chicken claws in the flavored soak liquid and treating by the ultrasonic wave for 60-90min; and 7, vacuum-packing the pickled chicken claws to obtain finished products. The method for rapidly producing pickled chicken claws is characterized in that the soak liquid used by the pickled chicken claws is subjected to a fast cooling technology such that the soak liquid can achieve commercial sterilization, ultrasonic treatment is used in the soaking process for shortening soaking time, an irradiation technology is not used and only biological preservatives or extracts of fruits and vegetables are used as preservatives, and the shelf life is more than one year by computing according to current standards.

The invention relates to a method for producing chicken flavor collagen concentrated soup by utilizing chicken skeletons and chicken claws. The method comprises the following steps of: adding spices of chives, ginger, and the like to chicken skeletons and chicken claws; steaming, boiling and extracting under high pressure at low temperature; separating; concentrating at low temperature in vacuum; blending; homogenizing under high pressure; and encapsulating to obtain a chicken flavor collagen concentrated soup product. The product produced by adopting the method has the advantages of low cost and easy obtaining of raw materials, is convenient for industrial production and can be applied to scaled production. In the processing process of the product, the processes of extracting under high pressure at low temperature, concentrating at low temperature in vacuum, and the like, are adopted, which better stores the fragrance and the flavor of the product, avoids the loss of the fragrance and the flavor and also avoids the breakage of collagen; and because a large quantity of collagen contained in the chicken claws is sufficiently extracted, the collagen content of the product is high. Moreover, the collagen is a major constituent in the skin and occupies more than 71 percent of the protein in skin cells, and the collagen can ensure that the cells become plump so as to ensure that the skin can be engorged and keep the elasticity and the moisture, thus the collagen has important effect.

The invention relates to the food field and discloses a Fotiaoqiang preparation method. The method comprises the following steps: boiling an old hen, pork joints, stick bones, chicken claws and the like to boil a clear soup and a thick soup; soaking dried food raw materials comprising shark's fins, dried abalones, sea cucumber, turtle rims, shark's lips, fish maws, dried scallops and the like in water, stewing the soaked raw materials in the thick soup until softness, tastiness; and filling the tasted soaked raw materials into a Fotiaoqiang jar, adding a yellow grill sauce, putting the jar in a food steamer, thoroughly steaming, cooling and packaging. Fotiaoqiang prepared through the method has the characteristics of yellow and bright color, soft mouthfeel, mellow taste, rich wine fragrance, fresh, fragrant and rich taste, lingering flavor in the mouth, and lingering aftertaste. A semi-finished product or a finished product can be produced through suitable processing after the filling, and can be used at home or in a hotel.

The invention discloses a Huangguan pear preservative and an application method thereof. According to the Huangguan pear preservative, 0.5-15 percent by weight of salicylic acid and 0.005-0.015 percent by weight of brassinolide are taken as active ingredients, and certain auxiliary agents are added, and the Huangguan pear preservative is prepared into an aqueous solution, or wettable powder or water dispersible granules. When used after being diluted with water, the Huangguan pear preservative is sprayed twice before harvesting. The Huangguan pear preservative has the beneficial effects that the chicken claw disease can be effectively controlled, the adversity resistance of fruits can be induced, the yield is increased and the storage resistance after harvesting is improved.

The invention relates to a duplex skin-removing device and method for poultry paws. The duplex skin-removing device for poultry paws comprises a rack, two vertical paw-removing apparatuses, a feed distribution mechanism, a power mechanism and a programmable PLC (programmable logic controller) control device, wherein the two vertical paw-removing apparatuses are arranged on the rack side by side, the feed distribution mechanism is arranged on the two vertical paw-removing apparatuses, the power mechanism is arranged below the rack, and the programmable PLC control device is used for controlling the vertical paw-removing apparatuses and the feed distribution mechanism. In the invention, two vertical paw-skin removing cylinders are connected together side by side, the feed distribution mechanism is added on the two vertical paw-skin removing cylinders, a manual discharge door of an original vertical paw-skin removing machine is changed into a pneumatically-controlled automatic door, and an alternating operating order of feeding, paw machining and discharging of the two vertical paw-skin removing cylinders is controlled by the programmable PLC control device. In such a way, the device disclosed by the invention inherits the advantage (the paw-broken rate is low) of a vertical paw-skin removing machine and the advantage (the machine can carry out continuous production) of a horizontal paw-skin removing machine, and solves the problem of high paw-broken rate existing in the horizontal paw-skin removing machine and the problem that the vertical paw-skin removing machine is required to be operated by labor power. The reduction of the paw-broken rate means that a large amount of economic losses (caused by a chicken-paw broken rate) of a factory using the device disclosed by the invention can be reduced, and the production efficiency is greatly improved.

The invention relates to a boning device and technology for chicken feet. The boning device for the chicken feet comprises a rack, the rack is formed by combining a table top and multiple supporting pillars, an opening groove is formed in the table top, a cutter propelling unit is fixedly arranged on the table top, a cutter is fixedly connected to the moving end of the cutter propelling unit, andthe output end of a push plate propelling unit is fixedly connected with a push plate; the opening groove is internally provided with a fixed plate and a movable plate in sequence in the direction from the groove opening to the groove bottom, the fixed plate is fixedly arranged at the groove opening, a second pressing strip connected with the output end of a second propelling unit is arranged above the fixed plate, and a first pressing strip connected with the output end of a first propelling unit is arranged above the movable plate; the boning device further comprises a sliding connecting rodmechanism for driving the movable plate to make linear displacement, a jacking mechanism for partially bending the movable plate and a rotating unit for changing the rotating position of the first pressing strip. By means of the boning device, the big bones can be efficiently removed, and preparations are made for subsequent chicken foot processing.

The invention discloses arabian jasmine flower flavored marinated chicken claws which are characterized by being prepared from the following raw materials in parts by weight: 280-320 parts of chicken claws, 20-30 parts of arabian jasmine flower, 8-10 parts of rock candy, 6-8 parts of white wine, 10-14 parts of black soybeans, 4-5 parts of the fruit of Chinese wolfberry, 2-3 parts of ginger, 4-6 parts of anise, 10-14 parts of soybean oil, 30-40 parts of aged hen soup, 8-10 parts of barley, 6-8 parts of Chinese herbaceous peony, 15-18 parts of peanuts, 6-8 parts of folium eriobotryae, 18-22 parts of edible salt, 10-14 parts of white vinegar, 4-5 parts of aids and a proper amount of water. The arabian jasmine flower flavored marinated chicken claws are prepared by the following steps: firstly, scalding the chicken claws with water, then marinating the chicken claws in a specially prepared marinating material, and finally, steaming the chicken claws in a steamer, wherein in the marinating process, the flavor can blend into the material and the chicken claws can be softened by heating, and then the meat is easy to gnaw; the chicken claws are treated by steam generated by boiling the arabian jasmine flower in water instead of steam generated by water only, then the surfaces of the chicken claws, which are rich in marinating flavor, are also endowed with fragrance of arabian jasmine flower, and thus the flavor is unique; due to addition of the small amount of white wine, the permeation of the flavor is improved, and the meat of the chicken claws is soft in the steaming process while the taste is not affected.

The invention discloses a henhouse natural light and light emitting diode (LED) combined light supplementary method and a device. Chickens are bred in a henhouse where natural light can access, and the chickens in the henhouse receive light supplement through the natural light penetrating through windows or the chickens are released to the outside to receive lighting in the daytime. Yellow LED lamps are installed in the henhouse, the distance between adjacent LED lamps is 1-3 meters, average light intensity of chicken feet contact area is 5-30 Lux, in the evening, specifically, after seventeen to eighteen, lamps start to light for 6-10 h, and switches of the yellow LED lamps are controlled by a manual switch or an autotimer or a controller, feed digestion and nutrition absorption of the chickens are promoted, feed conversion ratio is lowered, body weight gain and chicken evenness are increased, and physical health and epidemic-disease-resistance ability are strengthened. The henhouse natural light and LED combined light supplementary method and the device are mainly used in feeding of yellow feather broilers in large scale of henhouses.

The invention discloses red bean chicken feet and a preparation method thereof, and belongs to the technical field of foods. The red bean chicken feet are prepared from the following materials in parts by weight: 95-100 parts of chicken feet, 0.5-1.5 parts of a five-spice seasoning, 30-100 parts of red beans, 10-20 parts of plant oil and 1-2 parts of salt, wherein the chicken feet are taken as raw materials and the five-spice seasoning, the red beans, the plant oil and the salt are taken as auxiliary materials. According to the preparation method, the chicken feet are combined with the red beans; the red bean chicken feet prepared by using the method are unique in flavor, short in production cycle, high in efficiency, good in mouth feel and non-greasy, and can be prepared to conveniently carried and eaten convenient foods with different flavors through vacuum packaging.

The invention belongs to the field of food processing, and specially relates to a manufacturing method of pickled pepper chicken claws. The manufacturing method comprises the following steps of selecting domestic fungi, cleaning impurities on the selected domestic fungi, putting the cleaned domestic fungi into boiling water at a temperature of 100 DEG C to boiling it for 10 minutes, taking the boiled domestic fungi out, cooling it, selecting a pickled pepper material, cleaning the selected pickled pepper material, drying the cleaned pickled pepper material in air, putting aside for the next use, mixing the cooled domestic fungi and chicken claws according to a mass ratio of 3: 7, adding the standby pickled pepper material and various materials in the mixture, boiling at a high temperature of 95 DEG C for 15 minutes, preparing cooking liquor, carrying out sterilization and cooling processes on packaging bags, examining and packaging. Pepper chicken claws manufactured by the manufacturing method has the characteristics of bright color, spicy, fresh and crisp taste, hypertrophic fungal meat, tender quality, rich nutrient content, and special flavor.

The invention discloses milky pot-stewed chicken claws which are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of chicken claws, 100-120 parts of skim milk, 15-18 parts of lemon juice, 10-12 parts of grape wine, 10-14 parts of honey, 20-25 parts of edible salt, 8-10 parts of rapeseed oil, 8-10 parts of broadleaf holly leaf, 4-6 parts of astragalus membranaceus, 6-8 parts of semen litchi, 7-10 parts of amomum tsao-ko, 2-3 parts of dried ginger, 3-5 parts of pickled chilli, 12-15 parts of soybean sauce, 5-7 parts of myrcia, 5-8 parts of castanea seguinii leaves, 4-5 parts of aids and a proper amount of water. A single conventional cooking method of chicken claws is changed, the taste of the chicken claws disclosed by the invention is emphasised, and the ratio of salt is reduced; the chicken claws are put into a special marinating material for marinating firstly, and furthermore, the marinated loose chicken claws are put into a steamer to be treated in steam made by decocting a mixture of milk, grape wine, lemon juice and the like instead of water. The skim milk is unlikely to cake, and soap is diluted and thin; because of the permeation capability of a small amount of alcohol and acid substances at high temperature, the milk fragrance can be locked into the surfaces of the chicken claws; the marinating material is also carefully selected and is made by firstly frying ordinary seasonings such as dried ginger and amomum tsao-ko till the fragrance is highlighted and subsequently boiling in water, and the fragrance is rich; the finished chicken claws can be eaten as a dish or snack food, and the taste of the chicken claws is unique.

The invention discloses a spicy crisp pickled pepper flavored chicken claw and a method for making the same. The spicy crisp pickled pepper flavored chicken claw comprises the following raw materials according to part by weight: 50-60 kg of water, 48-52 kg of chicken claws, 10-15 kg of capsicum frutescens, 3-5 kg of salt, 95-105 g of black pepper, 95-105 g of ginger, 480-520 g of chicken paste, 28-32 g of nisin, 4-6 g of natamycin, 95-105 g of iso-Vc sodium, 95-105 g of sodium dehydroacetate, 380-420 g of chicken powder, 1.9-2.1 kg of monosodium glutamate, 95-105 g of I+G, 1350-1450 g of lactic acid, 380-420 g of glacial acetic acid, 140-160 g of ethyl maltol and 140-160 g cooking wine. The pickled pepper flavored chicken claw made by adopting the method provided by the invention is rich in nutrition, good in taste, delicious in meat, and thereby better in flavor and taste, and palatable; and the method provided by the invention is simple; therefore, the cost is reduced.

The invention relates to a method for preparing chicken feet with pickled peppers. The method comprises the following specific operation steps: (1) pretreating raw materials, namely, washing white, stain-free and odor-free chicken feet; (2) segmenting, namely, segmenting the chicken feet into 3-4 blocks; (3) soaking and whitening, namely, soaking the segmented chicken feet for three times by using a composite salt soaking solution, wherein a weight ratio of the chicken feet to the composite salt soaking solution is 1:(4-5); (4) boiling, namely, boiling for 9-10 minutes; (5) cooling to room temperature, infusing by using pickled pepper infusing solution, sterilizing, performing vacuum package and checking, wherein the composite salt soaking solution consists of the following substances in parts by weight: 3-5g of salt, 0.1-0.3g of sodium bicarbonate and 95-97g of water, and the water is living and drinking water which meets the national standard and has a pH value of 6.5-6.8.

The invention relates to a preparation method of abalone fins, which comprises the following steps: taking 2-4 parts of live abalones, 1-2 parts of fins and 6-10 parts of thick soup which is stewed by Jinhua ham, keels, a scattered old hen, chicken claws and pig trotters as raw materials; respectively treating the three raw materials; stewing the raw materials with soft fire together for 25-35 minutes; then, respectively filling the mixture into tanks in a sterile room; sealing the tanks; and pushing the tanks into a high-temperature steam sterilizing box for sterilizing for 120 minutes. The materials selected in the invention meet eating habits and nutritional requirements; by utilizing the comprehensive function of various materials, the cooked abalone fins have delicious taste and rich nutritional value and are beneficial and harmless to the human body; and the cooked abalone fins have the functions of regulating the blood pressure in two ways, calming the liver, nourishing and reinforcing the kidney and nourishing yin and yang, and have certain effects on treating nocturia, deficiency of vital energy, asthma, unstable blood pressure and distraction.

The invention belongs to the field of foodstuff processing technology, and especially relates to an instant roast chicken claw as well as a processing method and an application thereof. The processing method of the instant roast chicken claw comprises the following steps: (1) pickling with brine: the chicken claw is soaked in brine and cleaned; (2) vacuum tumbling: auxiliary materials and the pickled chicken claw are mixed for low temperature vacuum tumbling; (3) drying and boiling: after tumbling, the chicken claw is dried and boiled; (4) roasting: the dried and boiled chicken claw is cooled and roasted; (5) mixing: the roasted chicken claw is cooled, and auxiliary materials are added with fully stirring; and the instant roast chicken claw is obtained. The method has short preparation time, fishy smell of chicken claws are effectively removed, so that the claw meat is elastic and chewable, and the claw is convenient for eating and can be stored at normal temperature for 10 months.

The invention discloses a molecular marker influencing chicken shin skin color and an application of the molecular marker, and an application of a chicken ALDH1A3 gene 3'non-coding region sequence g.170A > G molecular marker as a detection site for identifying chicken shin skin color, the shin epidermis yellowness of an AA genotype individual is greater than that of an AG genotype individual and that of a GG genotype individual. The molecular marker is used for marker-assisted selection, the yellowness of the shin skin after chicken is slaughtered can be greatly deepened, and the uniformity ofthe yellowness of the shin skin of chicken flocks is increased. By means of the molecular marker and a primer pair, an efficient and accurate molecular marker assisted breeding technology can be established, and the molecular marker assisted breeding technology is applied to genetic improvement of the shin skin yellowness character after the chicken is slaughtered, so that the shin skin yellowness after the chicken is slaughtered is deepened, the uniformity of the shin skin yellowness of chicken flocks is improved, and the sales volume of chickens, especially chicken feet, is promoted; The sales amount of enterprises is increased, and the core competitiveness is improved.

The invention discloses a method for restraining brown stain of huang-guan pear cores. The method comprises the following steps: collecting materials, conducting closed fumigation treatment and low-temperature storage, and adding brown stain inhibitor in the step of closed fumigation treatment, wherein the brown stain inhibitor is an ethylene inhibitor. The method has the beneficial effects that firstly, the occurrence of core brown stain is reduced, and the commodity of the huang-guan pear fruit is improved; secondly, the peel brown stain and chicken claw disease are weakened; thirdly, the internal quality of fruit is improved; fourthly, the appearance quality of the fruit is also improved at the same time; fifthly, the ethylene inhibitor used in the method is 1-methylcyclopropyl which is the currently international up-to-date ethylene inhibitor and is non-toxic and non-taste and produces no residuals; and sixthly, according to process technology, the operation is simple and feasible, the production cost is low, the practicability is strong, and the pears can be stored and transported in batches, so that the method has wide application prospects.

The invention belongs to the field of livestock product deep processing, and particularly relates to a crispy black chicken claw making method. The method includes the steps: 1) preparing raw materials which are commercially available fresh chicken claws; 2) washing the chicken claws with clean water and then draining the chicken claws for the first time; 3) adding an appropriate amount of black sesame seed powder, water and edible alkali into the drained chicken claws, keeping boiling for 20-40 minutes after the water is boiled, fishing up the chicken claws and naturally cooling the chicken claws; 4) removing bones of the cooled chicken claws; 5) placing the chicken claws without the bones into soaking fluid and soaking the chicken claws at the temperature of 10-20 DEG C for 25-35 hours; 6) draining the chicken claws for the second time, adding auxiliary materials according to the weight of the chicken claws and mixing the chicken claws and the auxiliary materials well to obtain crispy black chicken claws after seasoning. The chicken claws prepared by the method are black similar to the color of black-bone chicken, and have light fragrance and healthcare functions of black sesame seeds. Colors of obtained finished products do not fade or diffuse.