CN106689320A - Cold-heat conversion chicken feet skin removing method - Google Patents
Cold-heat conversion chicken feet skin removing method Download PDFInfo
- Publication number
- CN106689320A CN106689320A CN201611092456.0A CN201611092456A CN106689320A CN 106689320 A CN106689320 A CN 106689320A CN 201611092456 A CN201611092456 A CN 201611092456A CN 106689320 A CN106689320 A CN 106689320A
- Authority
- CN
- China
- Prior art keywords
- chicken feet
- chicken
- feet
- maintained
- firecoat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0092—Skinning poultry or parts of poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Relating to the field of food processing, the invention in particular discloses a cold-heat conversion chicken feet skin removing method. The method includes: firstly subjecting chicken feet to high temperature scalding to achieve partial separation of chicken feet and scales, then conducting low temperature cooling on the chicken feet to shrink the scales, then carrying out air inflation on a shrink part of the scales, then placing the chicken feet into a heating and drying device, expanding air through high temperature generated by the drying device so as to separate the chicken feet from the scales, and then performing low temperature scouring on the dried scales. According to the scheme involved in the invention, chicken skin on the chicken feet can be cleaned quickly, high-low temperature conversion is carried out in the cleaning process to kill bacteria on the chicken feet, thus ensuring the chicken feet quality.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of cold and hot conversion chicken feet peeling method.
Background technology
Chicken slaughtering process on a production line includes extension on hair chicken, water-bath type corona, assassination, drip blood, scalding, depilation, chicken
The process that hair is collected, cuts pawl, turn linked to, cut open the chest, drawing the processes such as internal organ, cleaning, segmentation and packaging, scalding and depilation, mainly pin
Chicken feather on chicken trunk is cleared up, now chicken feet is used to fix chicken, and typically on chicken feet surface layer firecoat will not be entered
Row treatment, after chicken feet cutting, production line typically can individually be processed chicken feet.
On streamline often chicken feet is placed into roller peeling machine, relative motion can be produced between roller, allow by
The chicken feet for the treatment of itself forms irregular rotary movement, and chicken feet carries out contact friction from each other, so as to reach decortication treatment
Purpose.The firecoat on chicken feet is processed using rubbing action, the surface unbalance stress of chicken feet is easily caused, subregion is not received
To rubbing action, the firecoat on chicken feet is caused to have the bacterium for having many in residual, and the firecoat of chicken feet, in friction process, squama
Bacterium on skin is easily spread, and causes the bacterium remained on chicken feet to become many.
The content of the invention
The invention is intended to provide a kind of cold and hot conversion chicken feet peeling method, the firecoat on chicken feet is removed.
In order to achieve the above object, base case of the invention is as follows：A kind of cold and hot conversion chicken feet peeling method, its feature
It is, including blanching pool, cooler bin, aerating device, heating, drying device, cleaning case and package post, comprise the following steps：
Step 1：Water temperature in blanching pool is maintained at 60~70 DEG C, chicken feet is placed into blanching pool, with 20~30r/min
Rotating speed stir 3~8min；
Step 2：The chicken feet of step 1 is taken out, is immediately placed in cooler bin, while the water temperature of cooler bin is maintained at 0~4
DEG C, 5~10min is stirred with the rotating speed of 30~50r/min；
Step 3：Chicken feet in step 2 is taken out, chicken feet is placed into aerating device, the syringe needle on aerating device is pierced into
To between chicken feet and firecoat, while being filled with 3~5ml air to place between chicken feet and firecoat, now the temperature of aerating device keeps
At 0~4 DEG C；
Step 4：The chicken feet in step 3 is taken out, chicken feet is suspended in heating, drying device, the temperature of heating, drying device
70~100 DEG C are at the uniform velocity increased to from 30~40 DEG C, the heating-up time is 2~3min, by 5~10min of the static suspension of chicken feet；
Step 5：Chicken feet in step 4 is taken out, chicken feet is suspended in cleaning case immediately, the water temperature in cleaning case is maintained at 0
~5 DEG C, water velocity is maintained at 5~10m/s, current scour chicken feet；
Step 6：The chicken feet finished product then taken out in step 5 is placed into package post, and chicken feet finished product is packed.
The principle and advantage of base case：1st, in step 1, chicken feet is placed into 3~8min of scalding in blanching pool, with certain
Rotating speed stirring chicken feet, be in order to allow chicken feet surface firecoat by maceration, allow firecoat to be in weak and stretching state, promote squama
Skin is separated with chicken feet, and the water temperature of scalding is controlled at 60~70 DEG C, is in order that the meat of chicken feet will not be affected；2nd, operating procedure
When 2, will chicken feet in step 1 take out after be immediately placed in cooler bin, be in order to allow high temperature chicken feet at once by 0~4 DEG C
Water cooling, chicken feet part can reduce, be heated the firecoat after being stretched also can shrinkage, but firecoat is difficult to return to laminating chicken feet appearance
State, so firecoat can be deposited on the surface of chicken feet, now chicken feet is separated with most of firecoat；3rd, in step 3,
The crimp portions injection air of firecoat, at 0~4 DEG C, the compression ratio of air is larger, and the small volume of air facilitates step 4 to chicken
When pawl carries out high temperature drying, air heats expansion, air spreads between chicken feet and firecoat, promotes firecoat to be separated with chicken feet, enters
And cause firecoat to rupture；4th, chicken feet is carried out into suspension drying in step 5, temperature at the uniform velocity rises during drying, it is to avoid chicken feet and firecoat
Between air rapid expanding, cause firecoat to rupture, air can not spread between chicken feet and firecoat, it is impossible to allow firecoat and chicken feet
It is kept completely separate；Drying can allow the firecoat to become to dry frangible, be easy to step 5 to wash away it；High temperature drying can be reduced on chicken feet
Bacterium；5th, the current in step 5 using 5~10m/s wash away to chicken feet, can be applied on frangible firecoat when washing away,
The surface of chicken feet can also be cleared up；Water temperature in cleaning case is maintained at 0~5 DEG C, and quickly chicken feet can be lowered the temperature, and allows chicken feet
On the very fast contraction of chicken, meat more consolidation can be allowed more to have chewy texture.
Whole method be alternately heated by be allowed chicken feet and caught a cold using a kind of method expanded with heat and contract with cold, firecoat when catching a cold on chicken feet
Shrink, separate the phosphorus skin of chicken feet, allow and gap is produced between chicken feet and firecoat, cold air is filled with gap, cold air is heated
After expansion, chicken feet is set to be sufficiently separated with firecoat；And supercooling environment and hot environment quickly can kill the bacterium on chicken feet,
Allow the chicken feet there is high-quality.
Preferred scheme one：Based on scheme preferred scheme, in step 1, water temperature in blanching pool is maintained at 65 DEG C, will
Chicken feet is placed into blanching pool, and 6min is stirred with the rotating speed of 25r/min.By above-mentioned setting, water temperature now can be effective
Firecoat is allowed to soften, moreover it is possible to ensure that the meat of chicken feet is unaffected, at this temperature, with the rotating speed stirring chicken feet 6min of 25r/min
It is sufficient for chicken feet and firecoat is separated.
Preferred scheme two：Preferably one preferred scheme, in step 2, the chicken feet of step 1 is taken out, and is put immediately
Enter in cooler bin, while the water temperature of cooler bin is maintained at 2 DEG C, 8min is stirred with the rotating speed of 40r/min.By above-mentioned setting,
Water temperature is maintained at 2 DEG C, and chicken feet can be allowed quickly to be cooled, and stirs 8min with the rotating speed of 40r/min, allows chicken feet to be fully cooled
Shrink, chicken feet enables firecoat to collapse upon on the surface of chicken feet.
Preferred scheme three：Preferably two preferred scheme, in step 4, takes out the chicken feet in step 3, by chicken feet
It is suspended in heating, drying device, the temperature of heating, drying device is at the uniform velocity increased to 90 DEG C from 35 DEG C, and the heating-up time is 2.5min,
By the static suspension 8min of chicken feet.By above-mentioned setting, the heating-up time, less than the time of static suspension, can allow chicken feet to be in 90 DEG C
High temperature in 5.5 minutes, allow firecoat fully to be dried, chicken feet be heated in high temperature change it is ripe, allow chicken feet to become to be cooked quickly soon
Ripe fast food.
Preferred scheme four：Preferably three preferred scheme, in step 5, takes out chicken feet in step 4, and chicken feet is stood
It is suspended in cleaning case, the water temperature in cleaning case is maintained at 2 DEG C, and water velocity is maintained at 7m/s, current scour chicken feet.Pass through
Above-mentioned setting, the flow velocity of water is 7m/s, allows clear-cut firecoat on chicken feet quickly to be washed away, and has also cleaned the table of chicken feet
Face；Chicken feet can get cooling express developed by the current of low temperature, and this can allow the carnification of chicken feet to obtain consolidation chewy texture.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
First, this method is implemented with different parameters below, it is specific such as table 1.
Table 1
2nd, the decortication processing procedure of chicken feet firecoat
To be operated by taking the parameters of embodiment 1 as an example below.
A kind of cold and hot conversion chicken feet peeling method, it is characterised in that dried including blanching pool, cooler bin, aerating device, heating
Equipment for drying, cleaning case and package post, comprise the following steps：
Step 1：Water temperature in blanching pool is maintained at 65 DEG C, chicken feet is placed into blanching pool, stirred with the rotating speed of 25r/min
Mix 6min；
Step 2：The chicken feet of step 1 is taken out, is immediately placed in cooler bin, while the water temperature of cooler bin is maintained at 2 DEG C,
8min is stirred with the rotating speed of 40r/min；
Step 3：Chicken feet in step 2 is taken out, chicken feet is placed into aerating device, the syringe needle on aerating device is pierced into
To between chicken feet and firecoat, while being filled with 4ml air to place between chicken feet and firecoat, now the temperature of aerating device is maintained at 2
℃；
Step 4：The chicken feet in step 3 is taken out, chicken feet is suspended in heating, drying device, the temperature of heating, drying device
90 DEG C are at the uniform velocity increased to from 35 DEG C, the heating-up time is 2.5min, by the static suspension 8min of chicken feet；
Step 5：Chicken feet in step 4 is taken out, chicken feet is suspended in cleaning case immediately, the water temperature in cleaning case is maintained at 2
DEG C, water velocity is maintained at 7m/s, current scour chicken feet；
Step 6：The chicken feet then taken out in step 5 is placed into package post, and chicken feet is packed.
Compared with Example 1, the parameter of each operation all accordingly diminishes embodiment 2, and whole exfoliating process do not influenceed.
Embodiment 3 compared with Example 1, the parameter of each operation all mutually strain it is big, can be effectively complete by firecoat on chicken feet
Clear all, efficiently reduces amount of bacteria.
Embodiment 4 compared with Example 1, the mass fraction between each component all mutually strain it is many, it is to whole matrix basic
Without influence.
Comparative example A compared with Example 1, without control scalding water temperature, is easily caused water temperature over-high or too low, causes squama
Skin can not be sufficiently separated with chicken feet, and the step influence later on step 1 is very big；And the water speed of flushing chicken feet is not defined, and holds
Being easily caused on chicken feet has the residual of many firecoats.
Comparative example B compared with Example 1, is not defined to the mixing speed in step 1, is easily caused chicken feet and is heated
It is uneven, cause firecoat to be separated with chicken feet uneven；And the water temperature in step 5 is not defined, the meat of chicken feet
Chewy texture can be deteriorated.
Comparative example C compared with Example 1, is not defined to the stirring duration in step 1, is easily caused chicken feet scalding
Overlong time is too short, causes firecoat low with the low separation efficiency or processing efficiency of chicken feet；And not to static outstanding in step 4
Hang duration to be defined, the firecoat being easily caused on chicken feet can not be completely dried, and then cannot be by the current scour of step 5
Fall, and then cause firecoat to remain on chicken feet.
Comparative example D compared with Example 1, does not have the coolant water temperature in rate-determining steps 2, is easily caused water temperature over-high or mistake
It is low, cause firecoat can not fully shrinkage, later on step 2 step influence is very big；And the intensification duration in step 4 do not carried out
Limit, too fast intensification is easily caused that air expansion is too fast, and then it is uneven to cause firecoat to be separated with chicken feet；Heated up slow, held
It is easily caused processing efficiency step-down.
Comparative example E compared with Example 1, is not defined to the mixing speed in step 2, is easily caused chicken feet cooling
It is uneven, cause firecoat to be separated with chicken feet uneven；And the final drying temperature in step 4 is not defined, allow
The change bad control of ripe degree of chicken feet.
Comparative example F compared with Example 1, is not defined to the stirring duration in step 2, is easily caused chicken feet cooling
Overlong time is too short, causes firecoat low with the processing efficiency of chicken feet；And the drying temperature to the enlightenment in step 4 is not entered
Row is limited, and it is long or too short to be easily caused the heating-up time, processing efficiency is had a major impact, it is also possible to cause the squama on chicken feet
Skin can not be completely dried, and then cannot be fallen by the current scour of step 5, and then cause firecoat to remain on chicken feet.
Comparative example G compared with Example 1, is filled with air not between chicken feet and firecoat in step 3, can finally cause chicken feet
On firecoat can not be eliminated.
3rd, testing data
1) experimental design
(1) test objective：The peeling rate of firecoat on detection chicken feet；Bacterial content on detection chicken feet；
(2) test method：Whether the peeling rate for visually observing chicken feet firecoat is qualified；Chicken feet is detected with food Bacteria Detection instrument
On bacterial content it is whether qualified；
(3) subjects：55 chicken feets are chosen as experimental subjects；
(4) test procedure：1. 55 chicken feets are divided into 11 parts, there is 5 chicken feets, each comparative example or embodiment in every part
Correspondence portion chicken feet；2. single copy of chicken feet is peeled according to the method for embodiment 1, embodiment 2~4 and comparative example A~G
Operated with the method for embodiment 1, but the operating parameter of correlation is different；3. the firecoat amount for being remained on observation chicken feet finished product, enters
Row is evaluated；And with the amount of large intestine bar group on food Bacteria Detection instrument detection chicken feet, evaluated；
(5) firecoat departs from degree evaluation standard：Observe by the naked eye the disengaging situation of the firecoat on chicken feet surface.To single
Chicken feet is evaluated：The residual volume of firecoat is designated as 1 more than 30% on chicken feet surface；The residual volume of firecoat exists on chicken feet surface
30%~20% is designated as 2；The residual volume of firecoat is designated as 3 20%~10% on chicken feet surface；Firecoat on chicken feet surface
Residual volume is designated as 4 10%~0；What firecoat and chicken feet were completely disengaged from is designated as 5；
(6) large intestine bar group evaluation criterion：Standard GB/T 2726~2005《Cooked meat product sanitary standard》Regulation meat products
Middle coliform must not exceed 30MPN/100g, when evaluating single chicken feet, note of the coliform more than 30MPN/100g
For unqualified, coliform being designated as not less than 30MPN/100g is qualified.
2) data record：
According to experimental procedure operation embodiment and comparative example in experimental design, the chicken feet that will be produced is observed, right
The decortication grade of each chicken feet is recorded, and is filled in table 2；Middle coliform to chicken feet detects, to qualified and not
Qualified chicken feet quantity is recorded.
3) concrete outcome such as table 2：
Table 2
It can be seen from Table 2 that, each part chicken feet is carried out according to 1~embodiment of embodiment 4 and comparative example A~comparative example G
Decortication is processed.The disengaging degree of 1~embodiment of embodiment 4 and the chicken feet firecoat of comparative example A~comparative example G is carried out into contrast can be with
It was found that, 1~embodiment of embodiment 4 clears up the firecoat on energy chicken feet completely, but comparative example A~comparative example G only has a small amount of chicken
Pawl is peeled completely, particularly comparative example G, and the residual volume for having firecoat on 4 chicken feet surfaces reaches more than 30%, does not meet processing
It is required that, it can be clearly seen that, the decortication of the parameter of each step to chicken feet has a major impact.
Contrast the coliform on the chicken feet finished product produced according to 1~embodiment of embodiment 4 and comparative example A~comparative example G
The qualified amount of group, can significantly find out that comparative example A and comparative example G have the coliform of a chicken feet unqualified, main former
Because being that the residual volume of firecoat is larger on chicken feet, the bacterial content on chicken feet is influenced whether, but from the He of 1~embodiment of embodiment 4
Comparative example B~comparative example F can be completely up to standard, so this method can effectively remove chicken feet during chicken feet is processed
Upper substantial amounts of bacterium.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and/or characteristic is herein in scheme
Excessive description is not made.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, also
Some deformations and improvement can be made, these should also be considered as protection scope of the present invention, these are real all without the influence present invention
The effect and practical applicability applied.This application claims protection domain should be defined by the content of its claim, specification
In specific embodiment etc. record the content that can be used for explaining claim.
Claims (5)
1. one kind is cold and hot changes chicken feet peeling method, it is characterised in that including blanching pool, cooler bin, aerating device, heating, drying
Device, cleaning case and package post, comprise the following steps：
Step 1：Water temperature in blanching pool is maintained at 60~70 DEG C, chicken feet is placed into blanching pool, with turning for 20~30r/min
3~8min of speed stirring；
Step 2：The chicken feet of step 1 is taken out, is immediately placed in cooler bin, while the water temperature of cooler bin is maintained at 0~4 DEG C,
5~10min is stirred with the rotating speed of 30~50r/min；
Step 3：Chicken feet in step 2 is taken out, chicken feet is placed into aerating device, the syringe needle on aerating device is pierced into chicken
Between pawl and firecoat, while be filled with 3~5ml air to place between chicken feet and firecoat, now the temperature of aerating device be maintained at 0~
4℃；
Step 4：The chicken feet in step 3 is taken out, chicken feet is suspended in heating, drying device, the temperature of heating, drying device is from 30
~40 DEG C are at the uniform velocity increased to 70~100 DEG C, and the heating-up time is 2~3min, by 5~10min of the static suspension of chicken feet；
Step 5：Chicken feet in step 4 is taken out, chicken feet is suspended in cleaning case immediately, the water temperature in cleaning case is maintained at 0~5
DEG C, water velocity is maintained at 5~10m/s, current scour chicken feet；
Step 6：The chicken feet finished product then taken out in step 5 is placed into package post, and chicken feet finished product is packed.
2. it is according to claim 1 it is cold and hot conversion chicken feet peeling method, it is characterised in that in step 1, by blanching pool reclaimed water
Temperature is maintained at 65 DEG C, and chicken feet is placed into blanching pool, and 6min is stirred with the rotating speed of 25r/min.
3. it is according to claim 2 it is cold and hot conversion chicken feet peeling method, it is characterised in that in step 2, by the chicken of step 1
Pawl takes out, and is immediately placed in cooler bin, while the water temperature of cooler bin is maintained at 2 DEG C, 8min is stirred with the rotating speed of 40r/min.
4. it is according to claim 3 it is cold and hot conversion chicken feet peeling method, it is characterised in that in step 4, take out step 3 in
Chicken feet, chicken feet is suspended in heating, drying device, the temperature of heating, drying device is at the uniform velocity increased to 90 DEG C from 35 DEG C, heats up
Time is 2.5min, by the static suspension 8min of chicken feet.
5. it is according to claim 4 it is cold and hot conversion chicken feet peeling method, it is characterised in that in step 5, take out step 4 in
Chicken feet, chicken feet is suspended in cleaning case immediately, and the water temperature in cleaning case is maintained at 2 DEG C, and water velocity is maintained at 7m/s, current
Wash away chicken feet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611092456.0A CN106689320B (en) | 2016-12-01 | 2016-12-01 | Cold and hot conversion chicken feet peeling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611092456.0A CN106689320B (en) | 2016-12-01 | 2016-12-01 | Cold and hot conversion chicken feet peeling method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106689320A true CN106689320A (en) | 2017-05-24 |
| CN106689320B CN106689320B (en) | 2018-12-21 |
Family
ID=58935510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611092456.0A Active CN106689320B (en) | 2016-12-01 | 2016-12-01 | Cold and hot conversion chicken feet peeling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106689320B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938089A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of chicken feet with pickled peppers without preservatives |
| CN111990448A (en) * | 2020-08-13 | 2020-11-27 | 霍邱县泽钜农业开发有限公司 | Poultry meat processing is with pond that moults |
| CN113875806A (en) * | 2021-10-15 | 2022-01-04 | 福建岳海水产食品有限公司 | Squid peeling method and device |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4102015A (en) * | 1977-08-31 | 1978-07-25 | Foster Farms | Method and apparatus for processing poultry feet and the like |
| US4118830A (en) * | 1977-04-13 | 1978-10-10 | Weiland Richard J | Device for skinning animals and fowl |
| ES2129327B1 (en) * | 1996-06-18 | 1999-12-16 | Mevir S A | DEVICE FOR THE REMOVAL OF SKIN FROM SACRIFIED ANIMAL LEGS. |
| US6283848B1 (en) * | 2000-07-14 | 2001-09-04 | Allan Todd Berry | Poultry foot harvester and method |
| US7670212B1 (en) * | 2009-01-26 | 2010-03-02 | Bettcher Industries, Inc. | Method of trimming portion of chicken paw metatarsal pad using power operated rotary knife |
| CN102379331A (en) * | 2011-02-17 | 2012-03-21 | 吉林省艾斯克机电集团有限公司 | Duplex skin-removing device and method for poultry paws |
| CN204047791U (en) * | 2014-04-29 | 2014-12-31 | 濉溪福润禽类食品有限公司 | Poultry foot device for peeling |
| CN104430789A (en) * | 2014-12-09 | 2015-03-25 | 重庆顺源同食品有限公司 | Drumstick peeling machine |
| KR101661184B1 (en) * | 2016-04-14 | 2016-09-29 | 주식회사 빠보로꼬 | Device for removing yellow membrane of gizzard |
-
2016
- 2016-12-01 CN CN201611092456.0A patent/CN106689320B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4118830A (en) * | 1977-04-13 | 1978-10-10 | Weiland Richard J | Device for skinning animals and fowl |
| US4102015A (en) * | 1977-08-31 | 1978-07-25 | Foster Farms | Method and apparatus for processing poultry feet and the like |
| ES2129327B1 (en) * | 1996-06-18 | 1999-12-16 | Mevir S A | DEVICE FOR THE REMOVAL OF SKIN FROM SACRIFIED ANIMAL LEGS. |
| US6283848B1 (en) * | 2000-07-14 | 2001-09-04 | Allan Todd Berry | Poultry foot harvester and method |
| US7670212B1 (en) * | 2009-01-26 | 2010-03-02 | Bettcher Industries, Inc. | Method of trimming portion of chicken paw metatarsal pad using power operated rotary knife |
| CN102379331A (en) * | 2011-02-17 | 2012-03-21 | 吉林省艾斯克机电集团有限公司 | Duplex skin-removing device and method for poultry paws |
| CN204047791U (en) * | 2014-04-29 | 2014-12-31 | 濉溪福润禽类食品有限公司 | Poultry foot device for peeling |
| CN104430789A (en) * | 2014-12-09 | 2015-03-25 | 重庆顺源同食品有限公司 | Drumstick peeling machine |
| KR101661184B1 (en) * | 2016-04-14 | 2016-09-29 | 주식회사 빠보로꼬 | Device for removing yellow membrane of gizzard |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990448A (en) * | 2020-08-13 | 2020-11-27 | 霍邱县泽钜农业开发有限公司 | Poultry meat processing is with pond that moults |
| CN111990448B (en) * | 2020-08-13 | 2021-08-06 | 霍邱县泽钜农业开发有限公司 | Poultry meat processing is with pond that moults |
| CN111938089A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of chicken feet with pickled peppers without preservatives |
| CN113875806A (en) * | 2021-10-15 | 2022-01-04 | 福建岳海水产食品有限公司 | Squid peeling method and device |
| CN113875806B (en) * | 2021-10-15 | 2022-12-06 | 福建岳海水产食品有限公司 | Squid peeling method and device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106689320B (en) | 2018-12-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106689320A (en) | Cold-heat conversion chicken feet skin removing method | |
| CN102406193B (en) | Method for tenderizing squid meat quality with ultrasonic | |
| CN104126846A (en) | Heat peeling method of tomato fruits | |
| US20160053199A1 (en) | Method and apparatus for the extraction of oil from olives or other oil-fruits | |
| DE102017202684A1 (en) | Method and device for the treatment of nuts, in particular for the production of nuts with improved peeling properties | |
| CN105145792A (en) | Method for green prickleyash microwave water removing preservation | |
| Jiang et al. | Hot‐air drying characteristics of sea cucumber (Apostichopus japonicus) and its rehydration properties | |
| CN102715567A (en) | Method for tenderizing muscles of squid carcass by ultra-high pressure | |
| JP4653068B2 (en) | Pig collagen film | |
| CN103149248B (en) | A kind of donkey-hide gelatin skin-blanching process terminal method of discrimination based on electrical conductivity | |
| JP2984809B2 (en) | Process for producing processed beef food | |
| JP4543215B2 (en) | Method for shelling and unshelling scallops | |
| CN107523416A (en) | A kind of method of ultrasonic wave added hydro-thermal extraction animal fat and animal oil | |
| US3959507A (en) | Chemical treatment to soften the bones of small fish for edible purposes | |
| US3085881A (en) | Method of treating ripe olives | |
| Widiyanto et al. | Texture features extraction for indonesian macroscopic and microscopic beef digital images based on gray-level co-occurrence matrix | |
| US2562221A (en) | Dual extraction of grease, glue, and gelatin | |
| US1497088A (en) | Process of sliming, fermenting, and cleaning of small intestines of swine | |
| US2741575A (en) | Hide glue manufacture | |
| DE83562C (en) | ||
| Jiang et al. | The pretreatment technology of raw sea cucumber and new processing technology of salted sea cucumber | |
| CN103798349A (en) | Efficient soft-shelled turtle killing production system as well as method for killing soft-shelled turtle | |
| DE827896C (en) | Method of drying vegetable foods | |
| DE948289C (en) | Process for peeling potatoes | |
| IE53598B1 (en) | Process for shucking and eviscerating scallops |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20201019 Address after: Tongzhou District Xingren Zhen Kan Andong village 226300 Jiangsu city of Nantong Province Patentee after: NANTONG SHUANGHE FOOD Co.,Ltd. Address before: 401220, Changshou District, Chongqing industrial group B13-3, located in Chongqing longevity health science and Technology Industrial Base Patentee before: CHONGQING GUANGHENG FOOD DEVELOPMENT Co.,Ltd. |