63 results about "Roast chicken" patented technology

The invention discloses a multi-modal fusion-based roast chicken eating quality grading intelligent judgment method, which comprises the following steps of: performing matrix setting on a roasting process, preparing roast chickens with different quality grades, evaluating sensory attributes and overall scores of the roast chickens, and quantifying different modal data characteristics by adopting multiple quality detection methods. By constructing a process-sensory-multi-modal feature full-link database and combining a random forest for determining optimization and an XGBoost interpretable machine learning model, accurate grading and intelligent prediction of the roast chicken eating quality are realized, and the core problems of high subjectivity, poor single-modal generalization ability, data islands and the like of a traditional method are solved. Quality accurate grading prediction and digital traceability from processing to finished products are realized, and data support is provided for process optimization and market positioning prediction. The method has remarkable practical application value in the aspects of product comprehensive grade prediction and data management, and has prediction potential suitable for multiple scenes.

The invention discloses a traditional Chinese medicine composition for treating infantile traumatic swelling and pain. The traditional Chinese medicine composition comprises the following raw material medicines: radix rehmanniae recen, radix paeoniae rubra, angelica sinensis, ligusticum wallichii, herba lycopi, pericarpium citri reticulatae viride, poria with hostwood, liquorice, Chinese starjasmine stem, fried malt and fried endothelium corneum gigeriae galli. The invention also provides a traditional Chinese medicine compound preparation and application thereof in preparation of a medicine for treating infantile traumatic swelling and pain. The composition disclosed by the invention has the effects of promoting blood circulation to remove blood stasis, softening hardness to dissipate stagnation, relieving swelling and pain and promoting swelling fading, is high in effective rate and capable of accelerating the process of rehabilitation treatment or subsequent operative treatment, and has relatively high clinical value.

The present application relates to a direct-fire roasted chicken breast food product and a method for producing the same.

The invention discloses infantile massage oil with the effects of strengthening the spleen and nourishing the stomach and a preparation method thereof. The infantile massage oil with the effects of strengthening the spleen and nourishing the stomach is prepared from the following raw materials in parts by weight: 8 to 12 parts of fructus evodiae, 8 to 12 parts of radix aucklandiae, 8 to 12 parts of fried malt, 8 to 12 parts of rhizoma atractylodis, 4 to 8 parts of fried semen raphani, 15 to 25 parts of fructus amomi and 3 to 7 parts of fried endothelium corneum gigeriae galli. According to the infantile massage oil with the spleen-tonifying and stomach-nourishing effects, the working principles that the skin permeability is high, the medicine can be absorbed percutaneously, the medicine metabolism is fast, retention is avoided, the medicine can easily pass through a blood brain barrier, and the medicine effect can enter meridians and collaterals are utilized; through a three-in-one scheme of'compound compatibility design-carrier synergism-low-sensitivity matrix optimization ', the effects of tonifying the spleen and nourishing the stomach are achieved, the effect is good, and the effect taking speed is high.

1. The name of the design product: chicken oven (suspended type). 2. The use of the design product: for roasting food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. The name of the design product: pet food leakage toy (roast chicken leg). 2. The use of the design product: the design product is used as a pet food leakage toy for feeding and playing with pets. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view. 5. The bottom of the design product is not easily visible or not visible during use, and the top view is omitted.

The invention discloses a coloring section production device for roast chicken processing, relates to the field of food processing, and aims to solve the problem that in a traditional existing roast chicken coloring process, spraying liquid is difficult to form a continuous and stable liquid film on the surface of a roast chicken, so that the coloring uniformity is influenced. A hanging bracket is arranged between the protection plates, a supporting hanging rail is matched with the hanging bracket, an adjusting air nozzle, a spraying frame and a heat preservation box are sequentially arranged in the coloring box in the moving direction of the hanging bracket, contact switches are fixedly connected to the protection plates, mechanical reset assemblies are matched with the side edges of the contact switches, and a shifting rod matched with the mechanical reset assemblies is fixedly connected to the hanging bracket. The mechanical reset assembly is matched with a spraying frame, the spraying frame synchronously moves along with the hanging bracket, flow guide grooves are formed in the portions, on the two sides of the heat preservation box, in the coloring box, and the flow guide grooves are communicated with the heat preservation box, and the device has the advantages that the coloring uniformity is improved, resource waste is reduced, the maintenance cost is reduced, and the production efficiency is improved.

1. The name of the design product: gas oven for roasting chicken. 2. The use of the design product: for roasting whole chicken. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

The utility model relates to the technical field of salt roasted chicken processing, in particular to a steam pressure sterilization box which comprises a box body and a box cover hinged to the side face of the box body in a rotating mode, the box body and the box cover are fixed through a locking assembly, and the locking assembly comprises a locking piece. The locking piece is arranged on the side face of the box cover, a mistaken opening prevention assembly is further arranged between the locking piece and the box cover and used for fixing the locking piece, a plurality of rows of supporting brackets are further arranged in the box body, before the box door is opened, the locking piece needs to be unlocked through a fixing part, and then the box door can be normally opened and closed; in this way, the good sterilization effect can be ensured, the situation that in the sterilization process, due to accidental operation, the box door is opened, external microorganisms possibly enter the sterilization box, and sterilization fails is avoided, and the mistaken opening prevention measure can ensure that the box door can only be opened under the safety condition, so that the safety of operators is protected.

1. Name of the designed product: oven for roasting chicken (V1.1). 2. Use of the designed product: the designed product is used for making roast chicken. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

This utility model provides an electric chicken roaster with uniform heat distribution, comprising: an outer shell, an inner chamber installed inside the outer shell, a rotating shelf assembly installed laterally inside the inner chamber, a shelf drive assembly installed on one side of the rotating shelf assembly, the shelf drive assembly being connected to the rotating shelf assembly, a front lower heating element installed at the bottom of the front side of the inner chamber, a front upper heating element installed at the top of the front side of the inner chamber, a rear lower heating element installed at the bottom of the rear side of the inner chamber, and a rear upper heating element installed at the top of the rear side of the inner chamber. This electric chicken roaster with uniform heat distribution achieves this by installing independent heating elements at the bottom of the front side, the top of the front side, the bottom of the rear side, and the top of the rear side of the inner chamber, allowing for independent temperature control of specific areas. Combined with the rotatable rotating shelf structure, this ensures uniform heat distribution within the roaster.

The invention relates to a method for cooking crispy roast chicken by linearly controlling a superheated steam air fryer, aiming at solving the technical problem that the existing similar cooking utensils are difficult to easily make the crispy roast chicken with better taste through cooking function keys. The method is characterized in that the cooking process is divided into steam system control and hot air system control according to preset temperatures T1 and T2 by taking 5 seconds as a cycle; when the detected temperature T is more than or equal to 0 and less than or equal to T1, the evaporator heating pipe is controlled to continuously operate at full power, and the water pump does not work; when the detected temperature T is greater than T1 and less than or equal to T2, the heating pipe of the evaporator is controlled to perform temperature rise control according to a linear temperature rise function T = 0.0781 t + 120; meanwhile, the water pump is controlled according to a linear decline function Y2 =-0.0002 t + 0.325, and the operation duty ratio of the water pump is Y2 / 1.6; and when the detected temperature T is larger than T2, the heating pipe of the evaporator is controlled to stop running, and the water pump runs at the fixed duty ratio of 0.3 / 1.6.

The embodiment of the invention relates to the technical field of vacuum tumbling machines, and provides a roast chicken pickling vacuum tumbling machine and a tumbling pickling method.The roast chicken pickling vacuum tumbling machine comprises a pickling frame and further comprises a base position adjusting assembly, a middle positioning ring, a front-end tumbling cylinder, a rear-end tumbling cylinder and a pickling positioning stirring rod; the base position adjusting assembly is arranged at the bottom of the pickling frame and used for adjusting the angle of the pickling frame, the middle positioning ring is arranged on the pickling frame and communicated with the vacuum assembly, the front-end rolling cylinder is arranged on the pickling frame through the front-end positioning assembly, one end of the front-end rolling cylinder is sealed and rotationally connected to one end of the middle positioning ring, and the other end of the front-end rolling cylinder is connected with the vacuum assembly. And the other end communicates with a feeding assembly. According to the technical scheme, the technical problems that in the prior art, when a vacuum tumbling machine for roast chicken pickling is used for pickling raw materials which are large in size and irregular in structure, pickling is not uniform, and excessive breaking exists are solved.

The invention discloses a roast chicken coloring method, and belongs to the technical field of roast chicken preparation, according to the roast chicken coloring method, before the roast chicken is colored, pickling materials are prepared, and the pickling materials contain chili, peanut oil, cinnamon powder, bay leaf powder, myristica fragrans, cinnamon and other components, so that the peculiar smell of the roast chicken can be removed, and the roast chicken is more delicious. And the compound fragrance of the pickling material is immersed into the meat of the roast chicken, so that the influence of fishy smell in muscles on the overall taste of people is avoided, the overall taste of the roast chicken is further improved, and the delicious taste and the popularity of the roast chicken are improved. And waste of edible oil is avoided. Meanwhile, the roast chicken prepared by the new technical method of replacing the frying method with the water immersion method is brighter in color and more delicious in chicken meat. Moreover, no chemical additive is added, the health of eaters is facilitated, and the method is stable, reliable, easy to operate, very popular and very good in practical value through tests.

The invention relates to the technical field of food processing, and provides a roast chicken hot processing smoking oven which comprises an oven body, the top of the oven body is provided with a smoke inlet pipe opening and a smoke exhaust pipe opening, the smoking oven further comprises a fixed base, the fixed base is fixedly installed at the bottom of the inner wall of the oven body, and the top of the fixed base is provided with a first sliding rail; and the sliding supporting plate is arranged at the top of the fixed base, and the bottom of the sliding supporting plate is attached to the first sliding rail. According to the smoking furnace for roast chicken hot processing provided by the invention, the smoking frame is translated to the outside of the furnace body, so that not only is the limitation of a narrow space in the furnace on roast chicken placing and taking-out operation effectively avoided, but also the grid plate and the oil collecting box are conveniently pulled out for maintenance and cleaning, and the problem that in the prior art, in the actual operation process, the operation is inconvenient is solved. When the grate plate bearing the roast chicken is taken out, an operator needs to apply enough pulling force and lifting force, and the labor intensity is large.

The invention relates to the technical field of food processing, in particular to a low-pressure low-temperature slow cooking pretreatment process for keeping the appearance of a whole roasted chicken intact, which comprises the following steps: pretreating a broiler chicken, uniformly smearing a mixed solution on the surface of the whole chicken to form a protective film, putting the whole chicken into low-pressure slow cooking equipment, adding a pretreatment solution to completely immerse the whole chicken, and performing low-pressure slow cooking on the whole chicken. The method comprises the following steps of: heating the equipment to 60-65 DEG C, closing the equipment, vacuumizing until the pressure in the equipment is 0.03-0.05 MPa, raising the temperature in the equipment to 60-65 DEG C, keeping the pressure and the temperature, and carrying out slow cooking treatment for 40-60 minutes. The low pressure of 0.03-0.05 MPa and the low temperature of 60-65 DEG C are adopted for slow cooking treatment, the low-pressure environment can accelerate permeation of flavor substances in pretreatment liquid into the chicken, the flavoring time is shortened, meanwhile, pores in chicken tissue are increased, water retention is facilitated, meanwhile, the denaturation speed of protein in the chicken can be slowed down under the low-temperature condition, and the taste of the chicken is improved. Muscle fibers are prevented from being excessively tightened, and meat is fresher, tender and juicy.

The utility model relates to the technical field of salt roasted chicken processing, in particular to a cooked food nitrite content detection device which comprises a detection box main body, the detection box main body comprises a box body and a box cover, a mounting groove and a plurality of placing grooves are formed in the box body, a fixing frame is detachably connected in the mounting groove, and the fixing frame is detachably connected with the box cover. A plurality of sampling tubes are fixed in the fixing frame, and the placing groove is used for accommodating test paper; wherein the box cover and the box body are hinged and rotated, a clamping assembly is arranged on the inner side surface of the box cover and is used for clamping a colorimetric card, on one hand, the sampling tube and the fixed frame can be quickly fixed or taken out, so that the content of nitrite can be conveniently detected; and secondly, the conditions of reagent leakage and tube body damage caused by lack of fixing measures of the sampling tube can be prevented, and the color card can be clamped and protected through the clamping assembly, so that the color card is convenient to replace and is prevented from being lost, and the influence on use caused by pollution of reagents, water drops and the like is avoided.

1. The name of the design product: baking basket. 2. The use of the design product: for baking chicken, duck and goose. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

This invention discloses a method for preparing spiced and spicy roasted chicken, belonging to the field of food processing technology. The invention includes the following steps: raw material pretreatment, preparation of the spiced and spicy marinade, vacuum tumbling marinating, pre-roasting treatment, segmented temperature-controlled roasting, and cooling packaging. This invention optimizes the ratio of spice to spicy marinade, particularly controlling the mass ratio of Sichuan peppercorn powder, chili powder, and Sichuan peppercorn powder to 2:3:1.5, achieving a balanced blend of rich spice flavor and mild spiciness, avoiding excessive heat. A composite flavoring process combining microporous piercing, vacuum tumbling, and low-temperature static marinating ensures the marinade penetrates evenly into the chicken, solving the problem of uneven flavoring. A three-stage temperature-controlled roasting process first locks in moisture, then degreases, and finally tenderizes, resulting in a golden-brown, crispy skin and tender, juicy meat. Simultaneously, the addition of tea polyphenol antioxidants and vacuum packaging effectively extend the product's shelf life.

1. The name of the design product: packaging bag (roasted chicken with salt). 2. The use of the design product: for packaging of cooked food products. 3. The design points of the design product: in the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and the left view, right view, top view and bottom view are omitted. 7. Other circumstances that need to be explained: the B part in the rear view is transparent material.

The utility model relates to the technical field of sterilization equipment, more particularly to a sterilization equipment for roast chicken processing, which comprises a sterilization box, a sterilization cavity with an open upper end arranged in the sterilization box, sterilization liquid contained in the sterilization cavity, a load-bearing frame arranged in the sterilization cavity and capable of lifting, a plurality of supporting trays for containing roast chicken arranged side by side in the load-bearing frame, the load-bearing frame being capable of descending to immerse the roast chicken in the supporting trays in the sterilization liquid, and an agitating assembly arranged at the bottom of the sterilization cavity and capable of agitating the sterilization liquid; water spraying assemblies are arranged in parallel on both sides of the sterilization cavity and located at the opening, and the load-bearing frame is capable of ascending to enable the water spraying assemblies to spray and clean the roast chicken in the supporting trays. The agitating assembly can drive the sterilization liquid in the sterilization cavity to flow, thereby making the concentration of the sterilization liquid uniform, so that the roast chicken can be uniformly immersed and sterilized.

The invention relates to the technical field of roast egg preservation, in particular to high-temperature-resistant modified embedded nisin and application thereof in high-temperature roast egg processing. Comprising nisin, hydroxypropyl-beta-cyclodextrin wrapping the outer side of a non-bacteriostatic hydrophobic region of the nisin, and non-denatured type I collagen wrapping the outer sides of the nisin and the hydroxypropyl-beta-cyclodextrin, and the non-denatured type I collagen forms a continuous porous network structure. After the modified embedded nisin is applied to high-temperature baked egg processing, the total number of bacterial colonies of the baked eggs can be smaller than 103 CFU / g, the modified embedded nisin also has an excellent antibacterial effect on gram-negative bacteria of escherichia coli, the storage period reaches 3 months, and the shelf life is prolonged.

1. The name of the design product: packaging bag (salt-roasted chicken powder). 2. The use of the design product: the design product is used for packaging various condiments. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, so the left view is omitted; the design product is a thin product, so the right view is omitted; the design product is a thin product, so the top view is omitted; the design product is a thin product, so the bottom view is omitted.

The invention provides an intelligent roast chicken processing production line, and relates to the technical field of roast chicken processing. The production line comprises a supporting frame and a processing bin, the supporting frame is arranged to be of a closed annular structure with the left end and the right end being arc sections and the middle part being a linear section, a plurality of lifting frames are arranged on the outer side wall of the supporting frame, and the lifting frames are slidably installed on the supporting frame through rolling wheels; a supporting bearing is fixedly connected to the interior of the lifting frame, a connecting rod is installed in the supporting bearing, a lifting hook is installed in the lower end of the connecting rod, a transmission gear is fixedly connected to the upper end of the lifting hook, and a transmission rack is fixedly connected to the lower side wall of the supporting frame. By optimizing the design of the transmission system and the hoisting frame, the roast chicken can be automatically and circularly transported among different processing bins, and the pause time of the hoisting frame in the moving process is shortened, so that the roast chicken can be seamlessly jointed and quickly transferred in each processing link.

The invention relates to the technical field of food, and particularly discloses a method for making sour and hot flavor chicken wings based on Chinese and western compound spices, which comprises the following steps: preparing a cooking liquid for cooking; after boiling the boiling liquid, putting the chicken wings into the boiling liquid, boiling, taking out and roasting; according to the invention, based on the preparation of the cooking liquid and the Chinese and western compound spices thereof and the unique roasting process, the roasted chicken wing product is burnt and crispy in outer skin and fresh and tender in internal meat quality, and meanwhile, the unique and balanced flavor is ensured under the cooperation of the spices; and a symbolic flavor with rich levels, harmonious sour and hot taste, palatable salty and fresh taste and mellow and long aftertaste is formed. Meanwhile, the process from boiling permeation to baking spice adhesion is full of flavor, so that the flavor is deeply and uniformly permeated.

The invention discloses a preparation method of roast chicken, and relates to the technical field of roast chicken preparation. The soup base disclosed by the invention is rich in natural spicy components and nourishing elements, can effectively permeate chicken tissues and enhance the fresh and tender taste, flavor level and fresh-keeping performance of the roast chicken, and simultaneously meets the standardization requirements of a traditional marinating process, the soup base can be recycled, fresh and additive-free high-quality raw materials are selected as seasonings and are manually cleaned for later use, so that no impurity pollution is ensured, and the production cost is reduced. In the follow-up marinating process, through the synergistic effect with the soup stock base solution, uniform flavor permeation and standardized operation are realized; the ingredients are all selected from high-quality raw materials and have a synergistic effect with the soup base in the marinating process, uniform flavor permeation and standardized operation are achieved, meanwhile, the food safety requirement is met, the high-quality raw materials are selected and manually cleaned for use, it is ensured that no impurity pollution exists, and the ingredients have a synergistic effect with the soup base in the marinating process, so that uniform flavor permeation and standardized operation are achieved. Meanwhile, the food safety requirements are met.

1. Name of the product in this design: Packaging bag (braised and roasted chicken feet). 2. Intended use of this design: Packaging bag (for braised and roasted chicken feet). 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product, so the bottom view is omitted; this design is for a thin product, so the top view is omitted; this design is for a thin product, so the left view is omitted; this design is for a thin product, so the right view is omitted.

The invention discloses a method for improving eating and safety quality of salt roasted chicken based on low-temperature plasma and EGCG (epigallocatechin gallate) treatment. The preparation method comprises the following steps: by taking fresh chicken as a raw material, cleaning, removing hair, removing fat and fascia, pickling with salt and cooking wine, soaking in prepared marinating soup for marinating, treating with dielectric barrier discharge type low-temperature plasma equipment and soaking with an EGCG (epigallocatechin gallate) solution, and carrying out vacuum packaging and cold storage. The electric field discharge frequency of the dielectric barrier discharge type low-temperature plasma equipment is controlled to be 25-35 kHz, and the discharge voltage is controlled to be 40-60 kV; an EGCG aqueous solution with the mass concentration of 0.05-0.15% is controlled to be adopted in the EGCG soaking treatment, and the soaking time is 10-15 min. According to the invention, the shelf life of the salt-roasted chicken can be prolonged by 14 days, fat oxidation and volatile basic nitrogen accumulation of the salt-roasted chicken are delayed, the color and texture of the salt-roasted chicken are maintained, and the comprehensive commodity value of the salt-roasted chicken is improved.