CN109645353A - A kind of bone-free duck's foot process equipment and processing method - Google Patents
A kind of bone-free duck's foot process equipment and processing method Download PDFInfo
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- CN109645353A CN109645353A CN201811593136.2A CN201811593136A CN109645353A CN 109645353 A CN109645353 A CN 109645353A CN 201811593136 A CN201811593136 A CN 201811593136A CN 109645353 A CN109645353 A CN 109645353A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 42
- 230000008569 process Effects 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000013409 condiments Nutrition 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 230000002155 anti-virotic effect Effects 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 238000002347 injection Methods 0.000 claims description 31
- 239000007924 injection Substances 0.000 claims description 31
- 238000003860 storage Methods 0.000 claims description 18
- 238000010257 thawing Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229910000831 Steel Inorganic materials 0.000 claims description 10
- 239000010959 steel Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 238000011010 flushing procedure Methods 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002351 wastewater Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims 3
- 241000287828 Gallus gallus Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000126 substance Substances 0.000 abstract description 5
- 241000700605 Viruses Species 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of bone-free duck's foot process equipment and processing methods, belong to food processing technology field, the bone-free duck's foot is preprocessed to be made half cooked food of boning, then flavoring agent is injected with the method that needle tubing is injected, sterile cook keeps flavoring agent tasty and kills virus under high pressure afterwards, is vacuum-packed after the completion of antivirus.Flavoring agent of the present invention is completed in advance with special proportion and method, flavoring agent is injected into duck's foot using the method that bone-free duck's foot process equipment is injected, keep duck's foot tasty more uniform, keep duck's foot rapid steaming rotten using the method that high pressure cooks, and the condiment injected in duck's foot is made uniformly to seep hair in duck's foot, keep duck's foot everywhere all tasty, the duck's foot made keeps food more safe and healthy without chemical addition agent.
Description
Technical field
The present invention relates to a kind of bone-free duck's foot processing methods, more particularly to a kind of bone-free duck's foot process equipment and processing side
Method belongs to food processing technology field.
Background technique
Duck's foot is to say the favorite pot foods of people more, and the affluence of people, the demand of duck's foot are passed year by year with the development of economy
Increase, the manufacturing process of duck's foot is very complicated, tasty process and its cumbersome, and is easy tasty uneven, well-done process also ten
Point time-consuming, manufacturer makes duck's foot well-done tasty using chemicals mostly, and can endanger consumer using the use of chemicals
Health.
Summary of the invention
The main object of the present invention is to provide for a kind of bone-free duck's foot process equipment and processing method, passes through injection seasoning
The method that agent and high pressure cook keeps duck's foot rapid steaming rotten, and keeps duck's foot tasty uniformly.
The purpose of the present invention can reach by using following technical solution:
A kind of bone-free duck's foot process equipment, including condiment storage bin, the condiment storage bin lower section are equipped with injection pressure plate, injection pressure
If being equipped with dry injection steel needle below plate, connected between injection pressure plate and condiment storage bin by telescopic rod, condiment storage bin is connected with
Pressurized tank.
Preferably, the telescopic rod is hollow, and the telescopic rod both ends are welded with injection pressure plate and condiment storage bin respectively, described
Telescopic rod is connected to injection pressure plate and condiment storage bin.
Preferably, the injection pressure plate setting is above duck's foot transmission storehouse, and duck's foot transmission storehouse upper surface is equipped with and injection steel
The through-hole that needle matches.
Preferably, the interval between each injection steel needle is less than 5cm.
A kind of processing method of bone-free duck's foot, the bone-free duck's foot is preprocessed to be made half cooked food of boning, and is then infused with needle tubing
Penetrate method injection flavoring agent, after under high pressure sterile cook keep flavoring agent tasty and kill virus, antivirus after the completion of vacuum packaging.
The processing method of the bone-free duck's foot, includes the following steps:
Step 1: condiment being deployed, feeding machine is put into after the completion of allotment；
Step 2: defrosting processing being carried out to duck's foot, repeated flushing is carried out to duck's foot after defrosting, until duck's foot is cleaned；
Step 3: duck's foot being put into waste water and is boiled, deodorization processing, blood foam processing are carried out；
Step 4: processing of boning being carried out to duck's foot, keeps duck's foot bone-free；
Step 5: using feeding machine to steaming under high pressure after duck's foot injecting seasoning, keeping duck's foot tasty uniform and well-done；
Step 6: duck's foot is vacuum-packed.
Preferably, in step 1 condiment production method are as follows: 100 kilograms of boiled water add 10% edible salt, 5% soy sauce, 3% ginger
Piece, 0.5% is octagonal, and 1% cassia bark boils 30 minutes, after material wrapping is cooked 15 minutes together with duck's foot, process cook in must turn over
Dynamic duck's foot, is heated evenly product, colouring uniformly, it is tasty uniformly, to metacarpophalangeal in shrinking tortuous bow form, when color is in sauce yellow from
Pot control halogen cooling is spare.
Preferably, in step 2, the defrosting processing of duck's foot carries out in 30~45 degree of warm water, carries out 3 to duck's foot after defrosting
The secondary above flushing, it is ensured that duck's foot is clean.
Preferably, in step 3, duck's foot is put into boiling water and is boiled 7~12 minutes, green onion ginger and cooking wine are added in boiling water, after boiling
Duck's foot is pulled out to be cleaned.
It preferably, is 30~50 minutes to the time that duck's foot steams under high pressure in step 5.
Advantageous effects of the invention:
1, bone-free duck's foot process equipment provided by the invention and processing method, flavoring agent are made in advance with special proportion and method
It completes, injects flavoring agent into duck's foot using the method that injector is injected, keep duck's foot tasty more uniform.
2, bone-free duck's foot process equipment provided by the invention and processing method, keep duck's foot quick using the method that high pressure cooks
Steam it is rotten, and make inject duck's foot in condiment in duck's foot uniformly seep hair, keep duck's foot everywhere all tasty.
Bone-free duck's foot process equipment provided by the invention and processing method make food more without using chemical addition agent
It is safe and healthy.
Detailed description of the invention
Fig. 1 is the overall structure diagram of bone-free duck's foot feeding machine according to the invention.
Such as figure: 1- duck's foot transmits storehouse, 2- injection pressure plate, 3- condiment storage bin, 4- pressurized tank, 11- through-hole, 21- injection steel needle.
Specific embodiment
To make the more clear and clear technical solution of the present invention of those skilled in the art, below with reference to examples and drawings
The present invention is described in further detail, and embodiments of the present invention are not limited thereto.
As shown in Figure 1, bone-free duck's foot process equipment provided in this embodiment, including condiment storage bin 3, condiment storage bin 3
Lower section is equipped with injection pressure plate 2, if being equipped with dry injection steel needle 21 below injection pressure plate 2, by stretching between injection pressure plate 2 and condiment storage bin 3
Contracting bar 4 connects, and condiment storage bin 3 is connected with pressurized tank 4.
In the present embodiment, as shown in Figure 1, telescopic rod 4 is hollow, 4 both ends of telescopic rod respectively with injection pressure plate 2 and condiment storing
Storehouse 3 is welded, and telescopic rod 4 is connected to injection pressure plate 2 and condiment storage bin 3.
In the present embodiment, as shown in Figure 1, the setting of injection pressure plate 2 is above duck's foot transmission storehouse 1, and table on duck's foot transmission storehouse 1
Face is equipped with the through-hole 11 matched with injection steel needle 21.
A kind of feeding machine as claimed in claim 1, which is characterized in that the interval between each injection steel needle 21 is less than 5cm.
The processing method of bone-free duck's foot provided in this embodiment, the bone-free duck's foot is preprocessed to be made half cooked food of boning, so
Afterwards with needle tubing inject method inject flavoring agent, after under high pressure sterile cook keep flavoring agent tasty and kill virus, after the completion of antivirus
Vacuum packaging.
In the present embodiment, as shown in Figure 1, including the following steps:
Step 1: condiment being deployed, feeding machine is put into after the completion of allotment；
Step 2: defrosting processing being carried out to duck's foot, repeated flushing is carried out to duck's foot after defrosting, until duck's foot is cleaned；
Step 3: duck's foot being put into waste water and is boiled, deodorization processing, blood foam processing are carried out；
Step 4: processing of boning being carried out to duck's foot, keeps duck's foot bone-free；
Step 5: using feeding machine to steaming under high pressure after duck's foot injecting seasoning, keeping duck's foot tasty uniform and well-done；
Step 6: duck's foot is vacuum-packed.
In the present embodiment, as shown in Figure 1, in step 1 condiment production method are as follows: 100 kilograms of boiled water add 10% edible
Salt, 5% soy sauce, 3% ginger splices, 0.5% is octagonal, and 1% cassia bark boils 30 minutes, after material wrapping cooked 15 points together with duck's foot
Clock, process cook in must stir duck's foot, be heated evenly product, colouring uniformly, it is tasty uniformly, to metacarpophalangeal in shrink tortuous bow shape
State, control halogen cooling off the pot is spare when color is in sauce yellow.
In the present embodiment, as shown in Figure 1, in step 2, the defrosting processing of duck's foot carries out in 30~45 degree of warm water,
Flushing after defrosting to duck's foot progress 3 times or more, it is ensured that duck's foot is clean.
In the present embodiment, as shown in Figure 1, in step 3, duck's foot is put into boiling water and is boiled 7~12 minutes, is added in boiling water
Green onion ginger and cooking wine are pulled duck's foot out after boiling and are cleaned.
It in the present embodiment, is 30~50 minutes to the time that duck's foot steams under high pressure as shown in Figure 1, in step 5.
To sum up, bone-free duck's foot process equipment provided in this embodiment and processing method, deploy condiment, and allotment is completed
After be put into feeding machine；Defrosting processing is carried out to duck's foot, repeated flushing is carried out to duck's foot after defrosting, until duck's foot is cleaned；Duck's foot
It is put into waste water and boils, carry out deodorization processing, blood foam processing；Processing of boning is carried out to duck's foot, keeps duck's foot bone-free；Utilize feeding machine pair
It is steamed under high pressure after duck's foot injecting seasoning, keeps duck's foot tasty uniform and well-done；Duck's foot is vacuum-packed.
In the present embodiment, bone-free duck's foot process equipment provided in this embodiment and processing method, have following advantage:
1, flavoring agent is completed in advance with special proportion and method, is infused using the method that injector is injected into duck's foot
Enter flavoring agent, keeps duck's foot tasty more uniform.
2, keep duck's foot rapid steaming rotten using the method that high pressure cooks, and seep the condiment injected in duck's foot uniformly in duck's foot
Hair, keeps duck's foot everywhere all tasty.
Bone-free duck's foot process equipment and processing method, the duck's foot made provided by the invention make without chemical addition agent
Food is more safe and healthy.
The above, further embodiment only of the present invention, but scope of protection of the present invention is not limited thereto, and it is any
Within the scope of the present disclosure, according to the technique and scheme of the present invention and its design adds those familiar with the art
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (10)
1. a kind of bone-free duck's foot process equipment, which is characterized in that including condiment storage bin (3), below the condiment storage bin (3)
Equipped with injection pressure plate (2), injection pressure plate (2) is if lower section is equipped with dry injection steel needle (21), between injection pressure plate (2) and condiment storage bin (3)
It is connected by telescopic rod (4), condiment storage bin (3) is connected with pressurized tank (4).
2. a kind of bone-free duck's foot process equipment as described in claim 1, which is characterized in that the telescopic rod (4) is hollow, described
Telescopic rod (4) both ends are welded with injection pressure plate (2) and condiment storage bin (3) respectively, telescopic rod (4) connection injection pressure plate (2) and
Condiment storage bin (3).
3. a kind of bone-free duck's foot process equipment as described in claim 1, which is characterized in that the injection pressure plate (2) is arranged in duck
Above palm transmission storehouse (1), and duck's foot transmission storehouse (1) upper surface is equipped with the through-hole (11) matched with injection steel needle (21).
4. a kind of bone-free duck's foot process equipment as described in claim 1, which is characterized in that each injection steel needle (21) it
Between interval be less than 5cm.
5. a kind of processing method of the bone-free duck's foot as described in claim 1-4 any one, which is characterized in that the bone-free duck's foot
It is preprocessed that half cooked food of boning is made, then with needle tubing inject method inject flavoring agent, after under high pressure sterile cook make to adjust
Taste agent is tasty and antivirus, antivirus are vacuum-packed after the completion.
6. a kind of sterile mixed roll method of shredded chicken gristle as claimed in claim 5, which is characterized in that this method utilizes above-mentioned shredded chicken
The sterile mixed rolling device of gristle carries out mixed rolling, includes the following steps:
Step 1: condiment being deployed, feeding machine is put into after the completion of allotment；
Step 2: defrosting processing being carried out to duck's foot, repeated flushing is carried out to duck's foot after defrosting, until duck's foot is cleaned；
Step 3: duck's foot being put into waste water and is boiled, deodorization processing, blood foam processing are carried out；
Step 4: processing of boning being carried out to duck's foot, keeps duck's foot bone-free；
Step 5: using feeding machine to steaming under high pressure after duck's foot injecting seasoning, keeping duck's foot tasty uniform and well-done；
Step 6: duck's foot is vacuum-packed.
7. a kind of processing method of bone-free duck's foot as claimed in claim 5, which is characterized in that the production side of condiment in step 1
Method are as follows: 100 kilograms of boiled water add 10% edible salt, and 5% soy sauce, 3% ginger splices, 0.5% is octagonal, and 1% cassia bark boils 30 minutes, after
Material wrapping is cooked 15 minutes together with duck's foot, duck's foot must be stirred in process cooking, be heated evenly product, colouring uniformly, enters
Taste is uniform, and to metacarpophalangeal in tortuous bow form is shunk, control halogen cooling off the pot is spare when color is in sauce yellow.
8. a kind of processing method of bone-free duck's foot as claimed in claim 5, which is characterized in that in step 2, at the defrosting of duck's foot
Reason carries out in 30~45 degree of warm water, the flushing after defrosting to duck's foot progress 3 times or more, it is ensured that duck's foot is clean.
9. a kind of processing method of bone-free duck's foot as claimed in claim 5, which is characterized in that in step 3, duck's foot is put into boiling
It is boiled in water 7~12 minutes, green onion ginger and cooking wine is added in boiling water, pulls duck's foot out after boiling and is cleaned.
10. a kind of processing method of bone-free duck's foot as claimed in claim 5, which is characterized in that in step 5, to duck's foot in height
The time that pressure is steamed is 30~50 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811593136.2A CN109645353A (en) | 2018-12-25 | 2018-12-25 | A kind of bone-free duck's foot process equipment and processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811593136.2A CN109645353A (en) | 2018-12-25 | 2018-12-25 | A kind of bone-free duck's foot process equipment and processing method |
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| CN109645353A true CN109645353A (en) | 2019-04-19 |
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| CN201811593136.2A Pending CN109645353A (en) | 2018-12-25 | 2018-12-25 | A kind of bone-free duck's foot process equipment and processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743093A (en) * | 2019-12-09 | 2020-10-09 | 湖南亲零嘴食品有限公司 | Device for keeping duck neck straight in processing process |
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| CN105875788A (en) * | 2016-04-18 | 2016-08-24 | 王本 | Meat rapid tastiness enhancing injection device |
| CN108208623A (en) * | 2018-03-13 | 2018-06-29 | 重庆市长寿区田哥食品有限公司 | Spiced beef injects salting apparatus |
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2018
- 2018-12-25 CN CN201811593136.2A patent/CN109645353A/en active Pending
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|---|---|---|---|---|
| CN1052991A (en) * | 1990-01-06 | 1991-07-17 | 北京市西城区崇德机械厂 | The processing method of a kind of bird and band kindred |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743093A (en) * | 2019-12-09 | 2020-10-09 | 湖南亲零嘴食品有限公司 | Device for keeping duck neck straight in processing process |
| CN111743093B (en) * | 2019-12-09 | 2022-12-23 | 湖南亲零嘴食品有限公司 | Device for keeping duck neck straight in processing process |
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Application publication date: 20190419 |