41 results about "Roast chicken" patented technology

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.

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.

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.

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 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.

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.

1. Name of the product in this design: Packaging bag (roasted rooster). 2. Application of this design: This design is intended for use in food packaging. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product, so the left view is omitted; this design is a two-dimensional product, so the right view is omitted; this design is a two-dimensional product, so the top view is omitted; this design is a two-dimensional product, so the bottom view is omitted; this design is a two-dimensional product, so the perspective view is omitted.

The application discloses a whole-process production line and a production method for roast chicken processing, which comprises a cooking device for cooking raw materials; a conveying device arranged at the output end of the cooking device and used for conveying the raw materials; a conveying guide rail and a lifting appliance structure arranged on the conveying guide rail, the conveying guide rail being used for conveying the lifting appliance structure, the lifting appliance structure being used for feeding the raw materials, and the lifting appliance structure comprising a gas supply module. The roast chicken production line realizes automatic feeding of the raw materials and automatic unloading of the finished roast chicken by means of an intermittent driving assembly, a lifting appliance structure, a conveying guide rail and a separating assembly, thereby replacing the original feeding operation and unloading operation which are completed by manual work, and the workers do not need to manually connect the raw materials to the conveying hooks one by one and take the raw materials from the hooks one by one, so that the workers can complete the continuous feeding and unloading operation following the rhythm of the production line, the labor intensity of the workers is reduced, and the automation degree of the production line is improved.

This invention relates to the field of food processing technology, specifically to a preparation process for a medicinal and edible pastry. The process includes the following steps: Pre-treatment of medicinal materials: Select mulberry leaves, chrysanthemum, ophiopogon japonicus, licorice root, poria cocos, yam, roasted hawthorn, roasted malt, fox nuts, dried tangerine peel, roasted chicken gizzard lining, and jujubes; wash and remove impurities; dry at low temperature. Ingredient mixing: Add 0.1g of a single medicinal material per 100g-125g of basic pastry ingredients, adding the fine powder or extract of the medicinal material to the basic ingredients; mix at high speed for 5-10 minutes until evenly mixed. After forming a dough, let it rest at room temperature for 10-20 minutes to ensure a uniform dough texture and improve the softness of the pastry. Shaping and baking: Shape by molding / cutting, place in an oven, and cool to room temperature to obtain the finished product. Low-temperature treatment + warm immersion extraction does not destroy the effective components of the medicinal materials, resulting in a high efficacy retention rate; the addition of ultrafine powder / extract results in a delicate, residue-free texture and no bitterness; a fixed baking range ensures uniform color and a crisp texture; the process is simple and suitable for continuous industrial production.

The utility model discloses a kind of finished product roasted chicken preservation uses sterilization device, belong to food processing equipment technical field, including box, the side of box is equipped with through slot, the inner wall of through slot is movably connected with box door, box door is hinged with the side wall of box by hinge, the inner wall of box is welded with multiple equidistance arranged layer board, the middle of multiple layer boards is equipped with several through hole that water vapor is conveniently circulated, the inner wall of box is fixed with connecting plate, connecting plate is connected with the one end of connecting pipe that passes through the side wall of box, the other end of connecting pipe is connected with circulating tank, the top of circulating tank is equipped with air outlet pipe that air is conveniently circulated, the bottom of circulating tank is fixed with the top of box.The utility model is condensed recovery to the water vapor of recovery by the connecting pipe and circulating tank being set, and under the action of water pump and conduit, it is transported to water tank interior, water tank is connected with sink again through the water pipe of connection, the recycling of water body is completed, and the practicability of device is improved.

The present application relates to flame-grilled chicken breast steaks and flame-grilled chicken thigh-shaped fried kamaboko, as well as methods for producing the same.

The invention discloses a special seasoning for roast chicken and a roasting method. The special seasoning for roast chicken comprises a marinating bag and a seasoning bag, wherein the marinating bag comprises 20-40 parts of Chinese prickly ash, 20-40 parts of fennel, 10-25 parts of clove, 5-15 parts of radix angelicae, 5-15 parts of pericarpium citri reticulatae, 3-7 parts of fructus amomi and 3-7 parts of cinnamon; the preservative bag comprises the following components in parts by weight: 4-5 parts of Chinese prickly ash, 2-3 parts of rosemary, 1-2 parts of dried garlic slices, 1-2 parts of lemon juice and 3-6 parts of honey; wherein 500 grams of clean chicken is taken as the reference weight, and when the weight of the clean chicken is smaller than the reference weight, the ratio of the preservative bag to the marinating bag is (0.1-0.15): 1; when the weight is larger than the reference weight and does not exceed 100%, the ratio of the anti-corrosion bag to the marinating bag is (0.3-0.5): 1; and when the weight is greater than the reference weight and exceeds 100%, the ratio of the anti-corrosion bag to the marinating bag is (0.9-1.1): 1. The seasoning disclosed by the invention can inhibit the growth of microorganisms and has a good preservative effect.

The invention discloses a chicken roasting furnace which comprises a vertically-placed supporting barrel, an upper support fixed in the supporting barrel, a rotating shaft rotationally installed on the upper support, two roasting forks arranged on the rotating shaft and a charcoal fire containing charcoal groove assembly installed in the supporting barrel and located on one sides of the roasting forks. A lower support matched with the upper support to support the rotating shaft is arranged at the bottom in the supporting cylinder. According to the invention, the layout of laterally arranging the charcoal groove and vertically roasting the chicken is adopted, so that lampblack is prevented from being generated from the source; the fan blades are driven by hot air flow to drive the rotating shaft to rotate without an external power supply; and the rotating shaft and the charcoal groove support tool-free quick disassembly and assembly, and are convenient to use and maintain. The chicken roasting furnace is free of oil smoke, energy-saving, environment-friendly, compact in structure and suitable for outdoor camping, mobile stalls and other scenes.

This utility model relates to the field of braising equipment technology, specifically, to a braising device for processing roast chicken. It includes a braising barrel with an open top, a mounting ring at the opening, a rotatable gantry frame on the mounting ring, and multiple lifting racks extending into the braising barrel arranged circumferentially on the mounting ring. Each lifting rack has a strainer basket for holding the roast chicken, and an electric hoist for lifting the lifting racks is mounted on the gantry frame. The gantry frame also has a lifting mechanism that can be raised and lowered, with an agitator for stirring the braising liquid inside the braising barrel. This structure allows the gantry frame to rotate along the mounting ring, aligning the electric hoist with the corresponding lifting rack and strainer basket, enabling the lifting of the rack and strainer basket from the braising barrel. Compared to manual lifting, this utility model uses an electric hoist for lifting, which is more labor-saving and practical.

This invention discloses a brine circulation filtration device for braised chicken processing, comprising a base frame, a transmission frame fixedly connected to the top of the base frame, a rotating plate rotatably connected to the inner side of the transmission frame, and a rotating filtration assembly comprising a plurality of filter frames vertically and equidistantly distributed inside a brine tank, the plurality of filter frames being fixedly connected to a connecting frame. This invention uses a flipping mechanism to drive the filter frames to simultaneously achieve "horizontal rotation + vertical movement" in the brine: the rotation process continuously changes the contact position between the filter screen and the brine, preventing impurities from accumulating locally and forming a "filter cake"; the filter frames are initially positioned at the bottom of the brine tank and gradually rise as brine is poured in, always keeping most of the structure submerged in the brine, allowing the brine to pass smoothly through the filter screen and avoiding the impact and splashing phenomenon of traditional tilting filtration.