CN106722309B - Chicken claw processing technology - Google Patents
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
The application discloses a chicken claw processing technology, which comprises the following steps: processing raw material chicken feet; step two: pre-boiling; step three: preparing a soak solution; step four: soaking and cooking; step five: stirring materials; step six: and (7) vacuum packaging. The method has the advantages that the process steps are saved, the soaking times of the chicken feet are reduced, and the working efficiency is effectively improved.
Description
Technical Field
The invention relates to the field of meat preservation, in particular to a chicken claw processing technology.
Background
The chicken feet, namely chicken feet, are byproducts of chicken processing, have high nutritional value and are rich in various nutritional substances such as protein, calcium, iron and the like. Has not been paid much attention to the prior art, or has been discarded or processed together with chicken, and the edible and economic values thereof have not been fully developed. In recent years, products developed by taking chicken feet as raw materials are gradually seen, such as marinated chicken feet, pickled pepper chicken feet and the like, and the chicken feet are deeply popular with teenagers and middle-aged people due to faint scent, crispness, tenderness, tasty and refreshing taste and long aftertaste, and are good products for leisure, traveling, living and giving to relatives and friends.
Because the product has rich client resources, a plurality of existing products are available, mainly pickled chicken feet and marinated chicken feet, and the existing preparation methods of the chicken feet have common problems, firstly, the chicken feet are treated by chemical agents or are not treated properly, so that the edible taste or nutrition of the chicken feet is lost; secondly, the soaking solution is single, and the finished product has insufficient flavor and nutrition; thirdly, the taste of the product cannot be well guaranteed by the storage process, such as packaging after high-temperature sterilization; fourthly, the existing chicken feet are often required to be repeatedly soaked and cooked, so that harmful substances such as nitrite are easily generated in the process, and the health of eaters is influenced. More importantly, the traditional preparation methods do not combine the nutrition of the chicken feet to realize homology of medicine and food, and bring the edible value of the chicken feet into full play. In addition, in the treatment of raw chicken feet, the existing processing method is that nails on the chicken feet are removed and the chicken feet are cleaned separately, and the nail removal of the chicken feet is carried out manually and one by one, so that the labor cost is wasted in the nail removal step, and the production efficiency is low.
In order to enable people to eat chicken feet which are good in taste, beneficial to health and homologous in medicine and food, a reasonable processing technology which accords with the dietary health standard and has higher production efficiency is needed.
Disclosure of Invention
In order to overcome the defects, the invention aims to provide a preparation method of nourishing chicken feet which are good in edible mouthfeel, beneficial to health and homologous in medicine and food.
In order to achieve the purpose, the following scheme is provided:
the first scheme is as follows: the chicken feet processing technology comprises the following steps:
the method comprises the following steps: processing the raw material chicken feet: pouring chicken claws into an automatic claw shearing machine, shearing nails of all the chicken claws poured into the automatic claw shearing machine one by the automatic claw shearing machine, and flushing the chicken claws into a discharge pipe communicated with the automatic claw shearing machine by water after the nails are sheared; a plurality of nozzles for washing the chicken feet are arranged on the inner wall of the discharge pipe; the chicken feet which are discharged from the discharge pipe, the fingernails of which are cut off and cleaned are framed;
each chicken claw generally has five nails, and compared with the prior art that the nails are required to be cut one by one when the nails are manually removed, the chicken claw is only required to be poured into an automatic claw cutting machine, and the five nails of each chicken claw can be cut through the automatic claw cutting machine. After each chicken claw is subjected to nail cutting, the automatic claw cutting machine washes the chicken claw into the discharge pipe through water pressure, and the chicken claw is pushed out of the nail cutting machine position of the automatic claw cutting machine by water and simultaneously has a high-pressure washing effect on the chicken claw. After the chicken feet are filled into the drain pipe, clean water sprayed out through the plurality of nozzles on the inner wall of the drain pipe is further cleaned in the discharging process. When the chicken feet are discharged from the discharge pipe, the steps of nail clipping and cleaning are finished at the same time, the whole processing steps are reduced, the processing time is effectively saved, and the production efficiency is improved.
Step two: pre-cooking: and (3) placing the chicken feet treated in the step one into boiled water at the temperature of 100 ℃, pre-boiling for 3-5 min, and removing blood water in the chicken feet until the whole chicken feet are whitened.
The chicken feet are pre-boiled in boiling water to remove blood water in the raw chicken feet, so that the purposes of raw removal and sterilization are achieved.
Step three: preparing a soaking solution: placing cleaned old ginger, red pepper, fried fructus Schisandrae chinensis, nidus Vespae, radix Linderae, radix astragali, rhizoma Ligustici Chuanxiong and fructus Lycii into jar, respectively placing a layer of Bulbus Allii and fructus Zanthoxyli thereon, soaking in 5% saline water, sealing, and soaking for at least 10 days to obtain soaking solution;
combined spicebush root: pungent and warm in nature and flavor. It enters lung, spleen, kidney and bladder meridians. It is mainly used for promoting qi circulation, relieving pain, warming kidney and dispelling cold. Can be used for treating cold accumulation, qi stagnation, chest and abdomen distention and pain, asthma, bladder deficiency cold, enuresis, pollakisuria, hernia pain, and cold abdominal pain.
Ligusticum wallichii: pungent and warm in nature and flavor. It enters liver, gallbladder and pericardium meridians. The main treatment is activating blood and promoting qi circulation, and dispelling wind and relieving pain. Can be used for treating thoracic obstruction, cardialgia, pricking pain in chest and hypochondrium, traumatic injury, menoxenia, amenorrhea, dysmenorrhea, abdominal pain, headache, and rheumatalgia.
Schisandra chinensis: sour, sweet and warm in nature. It enters lung, heart and kidney meridians. Has effects in astringing, arresting discharge, invigorating qi, promoting salivation, tonifying kidney, and calming mind. Can be used for treating chronic cough, asthma, nocturnal emission, enuresis, frequent micturition, chronic diarrhea, spontaneous perspiration, night sweat, thirst due to body fluid consumption, internal heat, diabetes, palpitation, and insomnia.
Astragalus root: bitter in property and cold in nature. It enters lung, gallbladder, spleen, large intestine and small intestine meridians. It is mainly used for clearing heat and drying dampness, purging fire and removing toxicity, stopping bleeding and preventing miscarriage. Can be used for treating damp-warm syndrome, summer-heat dampness, chest distress, emesis, dampness and heat distention, dysentery, jaundice, cough due to lung heat, hyperpyrexia, polydipsia, hematemesis, carbuncle, swelling, sore, and threatened abortion.
Honeycomb: sweet in nature and taste and mild in nature. It enters stomach meridian. Can counteract toxic substance, kill parasites, dispel pathogenic wind and relieve pain. Can be used for treating pyocutaneous disease, toxic swelling, acute mastitis, scrofula, intractable tinea, fungal infection of hand and foot, toothache, and rheumatalgia.
Wolfberry fruit: pungent and warm in nature and flavor. It enters liver, gallbladder and pericardium meridians. The main treatment is activating blood and promoting qi circulation, and dispelling wind and relieving pain. Can be used for treating thoracic obstruction, cardialgia, pricking pain in chest and hypochondrium, traumatic injury, menoxenia, amenorrhea, dysmenorrhea, abdominal pain, headache, and rheumatalgia.
The chili, the pepper and the like added in the chicken feet are pungent and spicy, so that the burden on spleen, stomach and kidney is easily increased, the lindera aggregate and the ligusticum wallichii are used as monarch drugs for promoting qi and activating blood, the schisandra chinensis and the astragalus mongholicus are used as ministers for tonifying qi and strengthening exterior, and the honeycomb and the wolfberry are used as assistants, wherein the schisandra chinensis and the astragalus mongholicus are used for tonifying qi and nourishing blood, and the cowy smell of chicken feet is removed. All the medicinal materials have warm and mild nature and taste, mostly belong to the stomach channel and the kidney channel, and can effectively discharge foul smell, invigorate the stomach and protect the kidney after a user eats spicy chicken feet. The effective components in the medicine can be fully extracted by saline soaking.
Step four: soaking and cooking: putting the chicken feet obtained in the step two into a container filled with the soak solution, covering a container cover, sealing and fermenting for 24 hours, and then heating the container filled with the chicken feet and the soak solution with soft fire to boil for 2-4 min;
step five: mixing materials: fishing out the chicken feet obtained in the fourth step, draining until no water drips, putting the drained chicken feet into a container filled with the seasoning powder, and rolling to enable each chicken foot to be fully coated with the seasoning powder;
by coating the chicken feet with the seasoning powder, the seasoning can be fully tasty into the chicken feet while the moisture on the chicken feet is fully absorbed, so that the delicious taste of the chicken feet is improved. Meanwhile, the reaction between the chicken feet and the outside can be effectively blocked, the freshness of the chicken feet is ensured, and the quality guarantee period of the chicken feet is prolonged.
Step six: and (3) vacuum packaging: wrapping the chicken feet obtained in the fifth step by using a polypropylene/polyethylene composite film bag, and sealing in vacuum.
The product can be stored at low temperature below 5 deg.C for more than half a year by vacuum packaging.
The invention has the beneficial effects that:
the process saves the time for clipping the nails, effectively saves the production time and improves the production efficiency. In the whole process, the soaking liquid is prepared in advance, and the chicken feet are placed in the soaking liquid for a short time and are put into the flavor, and then the chicken feet are boiled to be boiled by starting a small party, so that the steps of repeatedly soaking the chicken feet for a long time in other processing processes are reduced.
The invention does not contain any additive, changes the traditional production mode of singly producing meat products, and innovates the traditional Chinese medicinal food concept by the process to prepare medicinal food leisure food which meets the requirements of modern people and can be eaten at any time; the prepared traditional Chinese medicine soak solution and the chicken feet are fermented in a sealed manner, the components of the traditional Chinese medicine are fully blended into the chicken feet, the chicken feet prepared by the process are fresh, fragrant and crisp, the taste is excellent, the industrial batch production can be realized, and people can promote qi circulation and remove blood stasis, strengthen the spleen and nourish the kidney, and reduce the work burden of the stomach, the spleen and the kidney and even intestinal tracts when digesting and absorbing the chicken feet while eating the chicken feet. The spicy chicken feet can be enjoyed by people through the Yiduo Yidi, and the stasis gas generated by the spicy taste can be discharged out of the body in time, and only the rich beneficial components such as collagen and the like which are useful for the human body are absorbed, so that the health of the human body is protected.
Scheme II: further, the seasoning powder comprises salt, monosodium glutamate, chicken powder, star anise, hot pepper, cinnamon, bay leaves and crystal sugar which are uniformly mixed and prepared into powder, wherein the weight ratio of the salt to the spice is as follows: monosodium glutamate: chicken powder: anise: hot pepper: chinese prickly ash: cassia bark: and (3) bay leaf: crystal sugar =12:2:1:8:12:4:2:2: 6.
The common spices include common salt, monosodium glutamate, chicken powder, star anise, hot pepper, cinnamon and myrcia, the weight ratio of the common spices to the spice is 12:2:1:8:12:4:2:2:6, the taste is moderate, the spice is neither too spicy nor too flat, and the spice is suitable for pickling and preserving chicken feet and is suitable for people in most regions across the country.
The third scheme is as follows: furthermore, the weight ratio of the schisandra chinensis, the honeycomb, the combined spicebush root, the astragalus root, the ligusticum wallichii and the barbary wolfberry fruit is 3:1:6:3:6: 1.
The schisandra chinensis, the combined spicebush root, the astragalus mongholicus and the ligusticum wallichii are generally used as medicines, the honeycomb and the medlar are mostly used for health preserving, sweet and greasy taste of the honeycomb is blended with sour and sweet taste of the medlar to blend spicy taste generated by the schisandra chinensis, the combined spicebush root, the astragalus mongholicus and the ligusticum wallichii, so that the medicine property is better while the taste is kept as much as possible.
And the scheme is as follows: further, the weight ratio of the ginger, the red pepper, the garlic and the pepper soaked together with the Chinese medicinal materials to the Chinese medicinal materials in the step three is respectively 3:3:2:2: 1.
The taste of the seasonings such as the old ginger, the red pepper, the garlic and the pepper extracted in the soaking process can enable the chicken feet to have a more refreshing taste, so that the chicken feet can not perceive the taste of the traditional Chinese medicine through the taste of the seasonings when the traditional Chinese medicine components permeate into the chicken feet, and a user who does not like the traditional Chinese medicine is prevented from eating the taste of the traditional Chinese medicine.
And a fifth scheme: further, the soaking solution in the third step is manufactured at the temperature of 36-37 ℃. The soaking solution reacts at a constant temperature of 36-37 ℃, so that the generation of nitrite can be effectively reduced.
Scheme six: further, in the fourth step, the chicken feet and the soak solution are fermented at the temperature of 36-37 ℃. The temperature is high, but nitrite is very easily produced under the condition of insufficient salinity, but the temperature is kept at a constant temperature of 36-37 ℃, so that the production of nitrite can be effectively reduced, and meanwhile, compared with the lower temperature, the chicken feet and the soaking liquid can be fully permeated in the temperature range, so that the chicken feet can fully absorb the soaking liquid.
The scheme is seven: further, in step four, the chicken feet and the soak solution are rapidly heated to boiling after fermentation. The soaking liquid and the chicken feet are quickly heated to boiling, so that the peak time of nitrite generation at 37-100 ℃ can be effectively shortened, and the nitrite generation is effectively reduced.
Drawings
Fig. 1 is a schematic structural diagram of an automatic claw shearing machine in an embodiment of the invention.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
the drawings in the specification are numbered: the device comprises a hopper 1, a claw shearing barrel 2, a vibration motor 3, a guide plate 4, a single-row pipeline 5, a water spray nozzle 6, a magnet piece 7, a fixing plate 8, an electromagnet 9, a half model 10, a rotary cutter 11, a discharge pipe 12 and a nozzle 13.
The first scheme in the scheme is as follows: the chicken feet processing technology comprises the following steps:
the method comprises the following steps: processing the raw material chicken feet: each chicken claw generally has five nails, because the previous manual nail removal needs to be carried out one by one, namely, one chicken claw needs to be cut five times, only the chicken claws need to be poured into the automatic claw cutting machine in a pile, and the chicken claws still in the position of the automatic claw cutting machine are punched into the discharge pipe 12 connected with the discharge port of the automatic claw cutting machine by high-pressure water sprayed out by the water spray pipe connected with the automatic claw cutting machine; the automatic claw shearing machine can replace manual work to carry out chicken claw nail shearing, so that the working time can be effectively saved, and the working efficiency is improved. After each chicken claw is trimmed, the automatic claw trimming machine flushes the chicken claw into the discharge pipe 12 through water pressure, and the chicken claw is pushed out of the nail trimming machine position of the automatic claw trimming machine by water and simultaneously has a high-pressure flushing effect on the chicken claw. After the chicken feet are filled into the drain pipe, the clean water sprayed out through the plurality of nozzles 13 on the inner wall of the drain pipe is further cleaned in the discharging process. When the chicken feet are discharged from the discharge pipe 12, the steps of nail clipping and cleaning are finished at the same time, the whole processing steps are reduced, the processing time is effectively saved, and the production efficiency is improved. The chicken claws are poured into an automatic claw shearing machine, all the chicken claws poured into the automatic claw shearing machine are sheared one by the automatic claw shearing machine, and the chicken claws are flushed into a discharge pipe 12 communicated with the automatic claw shearing machine by water after the nails are sheared; a plurality of nozzles 13 for washing the chicken feet are arranged on the inner wall of the discharge pipe 12; the chicken feet discharged from the discharge pipe 12 are framed with their nails cut off and cleaned completely.
Step two: pre-cooking: placing the chicken feet treated in the step one into boiled water at 100 ℃, pre-boiling for 3-5 min, selecting pre-boiling time according to the meat quality of the chicken feet, selecting the chicken feet with older meat quality for 5min, and selecting the chicken feet with softer meat quality for 3 min; removing blood from the chicken feet until the chicken feet are whitened integrally. The chicken feet are pre-boiled in boiling water to remove blood water in the raw chicken feet, so that the purposes of raw removal and sterilization are achieved.
Step three: preparing a soaking solution: placing cleaned old ginger, red pepper, fried fructus Schisandrae chinensis, nidus Vespae, radix Linderae, radix astragali, rhizoma Ligustici Chuanxiong and fructus Lycii into jar, respectively placing a layer of Bulbus Allii and fructus Zanthoxyli thereon, soaking in 5% saline water, sealing, and soaking for at least 10 days to obtain soaking solution; wherein the weight ratio of the schisandra chinensis, the honeycomb, the combined spicebush root, the astragalus root, the ligusticum wallichii and the barbary wolfberry fruit is 3:1:6:3:6: 1. The weight ratio of the ginger, the red pepper, the garlic and the pepper soaked together with the six traditional Chinese medicinal materials to the traditional Chinese medicinal materials is 3:3:2:2:1 respectively.
The taste of the seasonings such as the old ginger, the red pepper, the garlic and the pepper extracted in the soaking process can enable the chicken feet to have a more refreshing taste, so that the chicken feet can not perceive the taste of the traditional Chinese medicine through the taste of the seasonings when the traditional Chinese medicine components permeate into the chicken feet, and a user who does not like the traditional Chinese medicine is prevented from eating the taste of the traditional Chinese medicine.
The chili, the pepper and the like added in the chicken feet are pungent and spicy, so that the burden on spleen, stomach and kidney is easily increased, the lindera aggregate and the ligusticum wallichii are used as monarch drugs for promoting qi and activating blood, the schisandra chinensis and the astragalus mongholicus are used as ministers for tonifying qi and strengthening exterior, and the honeycomb and the wolfberry are used as assistants, wherein the schisandra chinensis and the astragalus mongholicus are used for tonifying qi and nourishing blood, and the cowy smell of chicken feet is removed. All the medicinal materials have warm and mild nature and taste, mostly belong to the stomach channel and the kidney channel, and can effectively discharge foul smell, invigorate the stomach and protect the kidney after a user eats spicy chicken feet. The effective components in the medicine can be fully extracted by saline soaking.
Step four: soaking and cooking: putting the chicken feet obtained in the step two into a container filled with the soak solution, covering a container cover, sealing and fermenting for 24 hours, and then heating the container filled with the chicken feet and the soak solution with soft fire to boil for 2-4 min;
step five: mixing materials: fishing out the chicken feet obtained in the fourth step, draining until no water drips, putting the drained chicken feet into a container filled with the seasoning powder, and rolling to enable each chicken foot to be fully coated with the seasoning powder; the seasoning powder comprises salt, monosodium glutamate, chicken powder, star anise, hot pepper, cassia bark, bay leaves and rock candy which are uniformly mixed and prepared into powder, wherein the weight ratio of the salt to the spice is as follows: monosodium glutamate: chicken powder: anise: hot pepper: chinese prickly ash: cassia bark: and (3) bay leaf: crystal sugar =12:2:1:8:12:4:2:2: 6. By rolling the seasoning powder, the taste of the seasoning powder can fully permeate into the chicken feet while the moisture on the chicken feet is fully absorbed, so that the finished chicken feet have better and fresh taste and better and delicious taste.
Adding cold boiled water into saline water for soaking ginger, mixing the saline water and the chicken feet at a ratio of 1: 1-1.4, adding salt to make the total concentration of the saline water be 6%, adding pepper and soaked ginger (cut into pieces), uniformly stirring the pepper and the chicken feet together, and continuously soaking the mixture in a container for 6 hours;
step six: and (3) vacuum packaging: wrapping the chicken feet obtained in the fifth step by using a polypropylene/polyethylene composite film bag, and sealing in vacuum.
The product can be stored at low temperature below 5 deg.C for more than half a year by vacuum packaging.
The chicken feet product prepared by the steps has the following quality indexes: the chicken feet have inherent fresh fragrance, moderate acidity and saltiness and unique fragrance of the pickled meat. No obvious fat separation, and tender and crisp mouthfeel. Microorganism indexes are as follows: the total colony number is less than or equal to 15000 per gram, the coliform group is less than or equal to 30 per 100 grams, and no pathogenic bacteria are contained. The product is fragrant, crisp and tender, low in salt, moderate in acidity and delicious in taste. Is rich in amino acids, minerals and vitamins. The fermented chicken feet can also be subjected to artificial bone removal and vacuum sealing, and the shelf life of the chicken feet can reach 6 months.
The process does not contain any additive, the prepared traditional Chinese medicine fermentation liquor and the chicken feet are subjected to sealed fermentation, the components of the traditional Chinese medicine are fully blended into the chicken feet, and the chicken feet prepared by the process are fresh, fragrant and crisp, have excellent mouthfeel, meet the dietary health standard, can be industrially produced in batch, and have the effects of tonifying qi and nourishing blood, tonifying liver and kidney and strengthening spleen and stomach while eating the chicken feet.
And (4) finishing the preparation of the soak solution in the third step and the preparation of the chicken feet and the soak solution in the fourth step at the temperature of 36-37 ℃. The temperature is high, but nitrite is very easily produced under the condition of insufficient salinity, but the temperature is kept at a constant temperature of 36-37 ℃, so that the production of nitrite can be effectively reduced, and meanwhile, compared with the lower temperature, the chicken feet and the soaking liquid can be fully permeated in the temperature range, so that the chicken feet can fully absorb the soaking liquid. In the fourth step, the chicken feet and the soak solution are quickly heated to boiling after fermentation. The soaking liquid and the chicken feet are quickly heated to boiling, so that the peak time of nitrite generation at 37-100 ℃ can be effectively shortened, and the nitrite generation is effectively reduced.
The automatic claw shearing machine used in the process comprises a hopper 1 for loading raw chicken claws and a claw shearing barrel 2 communicated with the hopper 1; the hopper 1 and the claw shearing barrel 2 are arranged up and down, and the bottom end of the claw shearing barrel 2 is connected with a vibration motor 3; the lower end of the side of the claw shearing barrel 2 is provided with a discharge port for discharging the chicken claws which have been subjected to claw shearing; the discharge port is in threaded connection with a discharge pipe 12; the discharge pipe 12 is a double-layer pipeline, a water pipe is communicated in the interlayer of the discharge pipe 12, and a plurality of nozzles 13 which are communicated with the water pipe and used for spraying water to clean the chicken feet passing through are connected on the inner wall of the discharge pipe 12; a plurality of elastic guide plates 4 which incline downwards and gather towards the axis are arranged at the joint of the hopper 1 and the claw shearing barrel 2; under the drive of the vibrating motor 3, only one chicken claw can fall from the hopper 1 to the claw shearing barrel 2 in each vibration; the bottom ends of the claw shearing cylinder 2 and the hopper 1 are connected with a single-row pipeline 5 allowing only one chicken claw to pass through, the single-row pipeline 5 is provided with an interlayer communicated with a water pipe, and the inner wall of the single-row pipeline 5 close to the bottom end is provided with four high-pressure water spraying ports 6 which are uniformly distributed; the outer side of the bottom end of the single-row pipeline 5 is embedded with an annular magnet piece 7; two half models 10 made according to the shape of the chicken feet are respectively connected with the bottom end of the one-way pipeline 5 through an electromagnet 9 arranged on the top end of the inner wall; the two half models 10 are completely symmetrical, the top end profiles of the two half models 10 are two semicircles which are symmetrical to each other, and the two half models 10 can completely wrap the dropped chicken feet; the two half models 10 are both provided with two long claws and one side claw, so that the situation that the chicken claws are not turned when falling is avoided; the water spraying ports 6 in four directions in the single-row pipeline 5 are connected with the microcontroller, a waterproof camera is further installed at the position of each water spraying port 6, the camera transmits the shot chicken feet image to the microcontroller, and the microcontroller starts the corresponding water spraying port 6 to spray water to the chicken feet after judging the positions of the chicken feet, so that the chicken feet can fall into the model at the positions matched with the model; the elastic claws are connected to the positions, close to the half model 10, of the single-row pipelines 5, and the claws still clamp the chicken claws after the chicken claws are flushed into the model by water sprayed from the water spray nozzles 6; after chicken feet are positioned by the half model 10, the rotating cutters 11 arranged around the claw shearing barrel 2 shear the nails exposed out of the half model 10 according to the position of the half model 10. The back of the half model 10 is provided with a tension spring connected with the inner wall of the claw shearing barrel 2. After the nail is cut, the micro controller controls the electromagnet 9 on the half model 10 to lose power and lose magnetism, and the half model 10 is pulled back to the wall of the nail cutting claw barrel 2 by the spring. The distance between the positions of the inner walls of the jaw shearing cylinders 2, which are connected with the rotary cutters 11 through the tension springs, accurately sets the positions of the nails in the semi-model 10 and the positions of the corresponding rotary cutters 11. The rotary cutter 11 and the plate model are connected together through the fixing plate 8, and the tension spring is connected to the fixing plate 8, so that when the half model 10 is sucked to move towards the single-row pipeline 5, the rotary cutter 11 also faces the chicken claws clamped by the claws at the bottom end of the single-row pipeline 5. Or, another electromagnetic device is also arranged on the rotary cutter 11, and the chicken feet can move towards the chicken feet after being fixed by the plate model, so that the parts of the chicken feet exposed by the plate model are cut off.
After the rotary cutter 11 cuts off the nail of the chicken claw, the high-pressure water sprayed from the water spray opening 6 rushes the chicken claw into the discharge pipe 12 from the claw. The high-pressure water sprayed from the water spray opening 6 plays a role in cleaning the chicken feet and also plays a role in guiding and pushing the chicken feet into the discharge pipe 12.
In order to better feed the chicken feet into the discharge pipe 12, the discharge pipe 12 extends to the position right below the one-way pipeline, or the bottom surface of the claw shearing barrel 2 and the discharge pipe 12 are arranged downwards in an inclined manner with the same inclined surface, and the chicken feet falling on the bottom surface of the claw shearing barrel 2 can directly slide into the discharge pipe 12.
When the chicken feet enter the discharge pipe 12, the chicken feet are cleaned by the water sprayed from the nozzle 13 on the discharge pipe 12, so that the chicken feet are further cleaned after being sheared, and finally, the chicken feet flowing out of the discharge pipe 12 are cleaned after being sheared.
The automatic claw shearing machine can automatically complete the claw shearing operation, effectively reduces the manual operation time, shortens the whole processing time and improves the production efficiency. The cleaning operation is completed while the claw shearing is completed, the steps are reduced, the processing time is shortened, and the production efficiency is improved.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (7)
1. The chicken feet processing technology is characterized by comprising the following steps:
the method comprises the following steps: processing the raw material chicken feet: pouring chicken claws into an automatic claw shearing machine, shearing nails of all the chicken claws poured into the automatic claw shearing machine one by the automatic claw shearing machine, and flushing the chicken claws into a discharge pipe communicated with the automatic claw shearing machine by water after the nails are sheared; a plurality of nozzles for washing the chicken feet are arranged on the inner wall of the discharge pipe; the chicken feet which are discharged from the discharge pipe, the fingernails of which are cut off and cleaned are framed;
step two: pre-cooking: placing the chicken feet treated in the step one into boiled water at the temperature of 100 ℃, pre-boiling for 3-5 min, and removing blood water in the chicken feet until the whole chicken feet are whitened;
step three: preparing a soaking solution: placing cleaned old ginger, red pepper, fried fructus Schisandrae chinensis, nidus Vespae, radix Linderae, radix astragali, rhizoma Ligustici Chuanxiong and fructus Lycii into jar, respectively placing a layer of Bulbus Allii and fructus Zanthoxyli thereon, soaking in 5% saline water, sealing, and soaking for at least 10 days to obtain soaking solution;
step four: soaking and cooking: putting the chicken feet obtained in the step two into a container filled with a soaking solution, covering a container cover, sealing, fermenting at constant temperature for 24 hours, and boiling the chicken feet and the soaking solution for 2-4 min;
step five: mixing materials: fishing out the chicken feet obtained in the fourth step, draining until no water drips, putting the drained chicken feet into a container filled with the seasoning powder, and rolling to enable each chicken foot to be fully coated with the seasoning powder;
step six: and (3) vacuum packaging: wrapping the chicken feet obtained in the fifth step by using a polypropylene/polyethylene composite film bag, and sealing in vacuum;
the automatic claw shearing machine comprises a hopper for loading raw chicken claws and a claw shearing barrel communicated with the hopper; the bottom end of the claw shearing barrel is connected with a vibration motor; the lower end of the side of the claw shearing barrel is provided with a discharge port; the discharge port is connected with a discharge pipe; the discharge pipe is a double-layer pipeline, a water pipe is communicated in an interlayer of the discharge pipe, and a plurality of nozzles which are communicated with the water pipe and used for spraying water to clean the chicken feet passing through are connected to the inner wall of the discharge pipe; a plurality of elastic guide plates which incline downwards and gather towards the axis are arranged at the joint of the hopper and the claw shearing barrel; under the drive of a vibration motor, only one chicken claw can fall from the hopper into the claw shearing barrel during each vibration; the bottom ends of the claw shearing cylinder and the hopper are connected with a single-row pipeline allowing only one chicken claw to pass through, the single-row pipeline is provided with an interlayer communicated with a water pipe, and the inner wall of the single-row pipeline close to the bottom end is provided with four high-pressure water spraying ports which are uniformly distributed; the outer side of the bottom end of the single-row pipeline is embedded with an annular magnet sheet; the two half models made according to the shape of the chicken feet are respectively connected with the bottom end of the one-way pipeline through an electromagnet arranged on the top end of the inner wall; the two half models are completely symmetrical, the top end profiles of the two half models are two semi-circles which are symmetrical to each other, and the two half models can completely wrap the dropped chicken feet; the two half models are respectively provided with two long claws and one side claw, so that the situation that the chicken claws are not turned when falling is avoided; the water spraying ports in four directions in the single-row pipeline are connected with the microcontroller, a waterproof camera is further installed at the position of each water spraying port, the camera transmits the shot chicken feet image to the microcontroller, and the microcontroller starts the corresponding water spraying port to spray water to the chicken feet after judging the positions of the chicken feet, so that the chicken feet can fall into the model at the positions matched with the model; the elastic claws are connected to the positions, close to the half model, of the single-row pipelines, and the claws still clamp the chicken claws after the chicken claws are flushed into the model by water sprayed from the water spray nozzles; after the chicken feet are positioned by the half model, the rotary cutters arranged around the claw shearing cylinder shear the nails exposed out of the half model according to the position of the half model; the back side of the semi-model is provided with a tension spring connected to the inner wall of the claw shearing barrel, after the nail shearing is finished, the micro controller controls the electromagnet on the semi-model to lose power and magnetism, and the semi-model is pulled back to the claw shearing barrel wall by the spring.
2. The chicken claw processing technology according to claim 1, characterized in that: the seasoning powder comprises salt, monosodium glutamate, chicken powder, star anise, hot pepper, cassia bark, bay leaves and rock sugar which are uniformly mixed and prepared into powder, wherein the weight ratio of the salt to the spice is as follows: monosodium glutamate: chicken powder: anise: hot pepper: chinese prickly ash: cassia bark: and (3) bay leaf: crystal sugar is 12:2:1:8:12:4:2:2: 6.
3. The chicken claw processing technology according to claim 1, characterized in that: the weight ratio of the schisandra chinensis, the honeycomb, the combined spicebush root, the astragalus root, the ligusticum wallichii and the barbary wolfberry fruit is 3:1:6:3:6: 1.
4. The chicken claw processing technology according to claim 1, characterized in that: the weight ratio of the ginger, the red pepper, the garlic and the pepper soaked together with the Chinese medicinal materials in the step three to the Chinese medicinal materials is respectively 3:3:2:2: 1.
5. The chicken claw processing technology according to claim 1, characterized in that: and (4) finishing the preparation of the soak solution in the third step at the temperature of 36-37 ℃.
6. The chicken claw processing technology according to claim 1, characterized in that: and in the fourth step, the chicken feet and the soak solution are fermented at the temperature of 36-37 ℃.
7. The chicken claw processing technology according to claim 1, characterized in that: in the fourth step, the chicken feet and the soak solution are quickly heated to boiling after fermentation.
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| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
| CN114030666B (en) * | 2021-11-08 | 2022-12-27 | 重庆市轩瑞食品有限公司 | Processing method of sauced chicken feet and full-automatic sealing and packaging machine thereof |
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| CN101548695A (en) * | 2009-05-15 | 2009-10-07 | 陈增伦 | Automatic chicken-feet cutting equipment complex technical proposal |
| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
| CN103393135A (en) * | 2013-07-08 | 2013-11-20 | 安徽朗朗好心人食品有限公司 | Preparation method of nourished chicken feet |
| CN105410149A (en) * | 2015-12-12 | 2016-03-23 | 重庆顺泰食品有限公司 | Chicken foot nail pulling equipment |
| CN205431819U (en) * | 2015-11-28 | 2016-08-10 | 重庆顺泰食品有限公司 | Shank crush -cutting machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104938597B (en) * | 2015-06-04 | 2017-10-20 | 海门华夏时丽网络科技服务有限公司 | Chicken feet takes off bone device |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548695A (en) * | 2009-05-15 | 2009-10-07 | 陈增伦 | Automatic chicken-feet cutting equipment complex technical proposal |
| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
| CN103393135A (en) * | 2013-07-08 | 2013-11-20 | 安徽朗朗好心人食品有限公司 | Preparation method of nourished chicken feet |
| CN205431819U (en) * | 2015-11-28 | 2016-08-10 | 重庆顺泰食品有限公司 | Shank crush -cutting machine |
| CN105410149A (en) * | 2015-12-12 | 2016-03-23 | 重庆顺泰食品有限公司 | Chicken foot nail pulling equipment |
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