CN112056516A - Production method of chicken and duck feet and wings marinated product - Google Patents
Production method of chicken and duck feet and wings marinated product Download PDFInfo
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- CN112056516A CN112056516A CN202011184139.8A CN202011184139A CN112056516A CN 112056516 A CN112056516 A CN 112056516A CN 202011184139 A CN202011184139 A CN 202011184139A CN 112056516 A CN112056516 A CN 112056516A
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention relates to a production method of chicken and duck feet and wings marinated products, which comprises the following steps: thawing and decomposing, cleaning, pre-boiling, supercooling water, soaking and marinating, vacuum packaging and quality inspection. The production method has the advantages of high production efficiency, smooth and tender mouthfeel of the prepared chicken and duck feet and wings marinated product, strong flavor, sufficient fragrance, long preservation effect and the like.
Description
Technical Field
The invention relates to a food production method, in particular to a production method of a chicken and duck feet and wings marinated product.
Background
The marinated product is always used as food of Chinese people on a dining table of people for hundreds of years, is prepared by taking chicken, ducks, geese, pigs, cows, vegetables, aquatic products and bean products as main raw materials, adding spices and spices, and heating and boiling or pickling the main raw materials by water, and is an important component of the traditional cate in China. The chicken and duck feet and chicken and duck wings are used as representatives of meat marinated products, have the characteristics of bone richness, thin skin and meat, easy taste, aromatic flavor and strong popularity of consumers of all ages. The ancient method for preparing the chicken, duck, pawn and wing marinated product is to put fresh raw materials into the marinated water, heat the raw materials for 20 to 30 minutes with soft fire, take out the raw materials and cool the raw materials to finish the preparation, but the chicken, duck, pawn and wing marinated product prepared by the ancient method has short shelf life and is not beneficial to industrial large-scale production and long-distance transportation and insurance. Therefore, the chicken and duck claw and wing marinated products produced in industrialized production and vacuum packaging can be produced at the same time.
The following problems need to be noticed in the production of chicken and duck feet and wing marinated products: 1. because the chicken and duck feet have sharp edges and corners and are easy to collide and rub with each other in the production process, the surfaces of the products are easy to scratch or scratch, the appearance and the taste of the food are not good, and the final taste and the mouthfeel of the products are also influenced to a certain extent; 2. the chicken and duck claw wings are irregular in shape, dirt is easily stored in gaps, dirt impurities in the chicken and duck claw wings need to be cleaned, and otherwise, the food sanitation is affected; 3. finally, the chicken and duck feet and wings are marinated to be uniform in taste and tasty; 4. the production process needs to be kept sanitary and clean, and harmful bacteria cannot enter the production process, so that the food is finally deteriorated and the bag can not be eaten after being expanded.
Disclosure of Invention
The invention aims to provide a production method of chicken and duck feet and wings marinated products, which has the advantages of high production efficiency, smooth and tender mouthfeel of the prepared chicken and duck feet and wings marinated products, strong flavor, enough fragrance, long fresh-keeping effect and the like.
The technical scheme of the invention is realized as follows:
the production method of the chicken and duck feet and wings marinated product is characterized by comprising the following steps:
(1) and (3) thawing and decomposing: placing the primarily processed chicken, duck and claw wing raw material frozen in a freezer at-18 ℃ into a thawing machine for thawing and separation; dissociating and dispersing the frozen and agglomerated raw materials;
(2) cleaning: the unfrozen raw materials pass through a conveying mesh belt, a spraying cover is arranged above the conveying mesh belt, and the passing raw materials are sprayed and cleaned; the injection head can further clean dirt attached to the chicken and duck claw and wing, impurities and fine fibers in gaps,
(3) pre-cooking: the raw materials enter a precooking pool and are precooked by clear water for 2-3 minutes; blanching by pre-cooking, removing raw materials, discharging blood and dirt in raw meat, removing blood dirt and smelling of fish and mutton, and making chicken and duck claw and wing have compact taste;
(4) boiling: the raw materials enter a boiling pool from a pre-boiling pool through a stainless steel conveyor belt, and are boiled by purified water for 15-20 minutes; cooking the raw materials to be completely cooked.
(5) Supercooling water: soaking the raw materials in a cold water tank from the boiling tank through a stainless steel conveyor belt for 3-5 minutes, wherein the cold water tank is purified water at 12-15 ℃; the chicken and duck feet and wings soaked and cooled in cold water are firmer in taste, crisp and elastic in skin, not easy to damage and better in taste;
(6) soaking and marinating: raw materials enter a draining basket from a cold water pool through a stainless steel conveyor belt to collect draining, the draining basket is conveyed to a brine bucket through a hanging rail after reaching the rated weight and is suspended and soaked, when the soaking time lasts for 22 hours, the draining basket is suspended and rotated in the brine once every 6 hours, and the steps of clockwise rotation for 3 weeks and anticlockwise rotation for 3 weeks are included; after soaking, the raw materials absorb the taste and fragrance of the brine, and then the product is obtained;
(7) and (3) vacuum packaging: hoisting the marinated raw materials, draining the brine, entering a packaging area, performing vacuum packaging by using an automatic packaging machine, printing a production two-dimensional code, and air-drying the packaging surface;
(8) quality inspection: and (5) picking out the broken and expanded bags and other packages on the production line by workers, and boxing the finished products.
The thawing machine comprises a thawing pool, a horizontal conveyor belt and an ascending conveyor belt are arranged in the thawing pool, a water outlet pipe is arranged at the bottom of the head end of the thawing pool and is connected with an impurity removal pool, a clean water pool is arranged on the other side of an overflow wall of the impurity removal pool, and the clean water pool is connected with a water inlet pipe at the tail end of the thawing pool through a pipeline and a water pump; and the upper end of the overflow wall is provided with a vertical grid. The frozen and caked raw materials of the chicken, the duck, the paws and the wings are quickly thawed by flowing water in the thawing tank, unfrozen ice water flows into the impurity removing tank through the water outlet pipe, the temperature of the water with lower temperature in the impurity removing tank is naturally raised or the water is heated by using a solar hot water coil, a steam coil or an electric heating coil and the like, and the normal temperature is recovered or is slightly higher than the normal temperature; impurities such as gravel, broken hard bones and the like which are unfrozen can be precipitated in the impurity removing pool, clear water on the upper layer passes through the overflow wall and is reserved in the adjacent clear water pool, and then cleaner water in the clear water pool is circularly unfrozen by the water pump for use; the grid net filters the overflowing clean water, and impurities such as plastic films floating on the water surface layer are isolated on one side of the impurity removal tank to purify the water.
Fan-shaped spraying water nozzles are arranged at the upper part and two sides in the spraying cover; the fan-shaped spray head enables the sprayed water column to be sprayed on the surface of the raw material without dead angles.
The water outlet pipe and the water inlet pipe of the cold water tank are connected with a cold water machine, and the temperature of cold water is maintained through the cold water machine.
The ingredients added into the brine comprise: pickled peppers, edible salt, brewed soy sauce, monosodium glutamate, yellow wine, chicken essence seasoning, food additives, edible essence, edible spice and spice.
The acidity of the brine is controlled to be 5.2-5.4g/100 ml; the temperature of the brine is controlled to be 15-18 ℃, the acidity is maintained, the propagation of harmful bacteria in the food can be effectively controlled, the food sanitation is damaged, the moderate flavor of the food is maintained, the cold type marinating is different from the marinating by boiling at high temperature, the marinated meat has compact and smooth mouthfeel and chewy elasticity, and the meat is matched with the sour and hot taste, so that the meat is more and more delicious;
the food additive comprises lactic acid, glacial acetic acid, 5-flavour nucleotide disodium, gluconic acid-lactone, sodium diacetate, sodium dehydroacetate, potassium sorbate, mogroside, nisin, D-sodium erythorbate and citric acid.
The draining basket is cylindrical, a middle column is arranged in the middle, the upper end of the middle column is connected with the I-shaped frame through a bearing, a hanging ring is arranged at the upper end of the I-shaped frame, and the hanging ring can be connected with a hanging hook of a hanging crane, so that the draining basket can travel along a hanging rail route; the brine barrel is cylindrical and matched with the draining basket, the front and the back of the brine barrel are respectively provided with a portal frame, and during brine, the I-shaped frame is erected and fixed on the portal frame. After raw materials to be marinated are filled in the draining basket, the draining basket is lifted by the suspension crane, the draining basket travels to the upper part of the brine barrel and descends, the I-shaped frame is erected on the door frame, the draining basket is positioned in the middle of the brine barrel during marinating, the side wall and the bottom of the draining basket are stainless steel mesh walls, brine can freely flow inside and outside the draining basket, and no obstruction or dead flowing angle exists; in the marinating process, the draining basket can be rotated, the draining basket carries the raw materials to rotate in the brine barrel, on one hand, the flow of the brine is accelerated, the permeation of the taste into the surface of the raw materials is accelerated, on the other hand, bubbles attached to the surface of the raw materials are discharged through rotation, the contact effect of the brine and the raw materials is increased, and the marinating process is accelerated; thirdly, as a large amount of spices or taste materials such as pickled peppers, anises, longan and the like are often deposited at the bottom of the marinating barrel, after the brine is stirred, the fragrant and taste materials deposited at the bottom can be fully dissipated to all corners of the marinating barrel.
The invention has the beneficial effects that:
1. the invention can realize the production of the chicken and duck feet and wings marinated products in large scale and industrialization, has high production efficiency and realizes automatic or semi-automatic continuous production; compared with the traditional production method and similar production equipment, the production time is greatly shortened.
2. The chicken and duck feet and wings marinated product produced by the method disclosed by the invention is smooth and crisp in taste, compact in meat quality, rich in flavor and sufficient in fragrance, and the marinated flavor of each product is quite uniform and tasty, so that the quality of consistent flavor is realized.
3. Because the invention has less manual work participation in the intermediate process, the closed management of the sterile workshop can be realized in the main intermediate process, thereby avoiding the sanitary pollution to the food, realizing the sanitary, sterile and high-efficiency production of the food and improving the product quality; on the other hand, the acidity control of the brine can control the breeding of harmful bacteria in food and keep the good flavor of the product.
4. The invention cleans and cleans the raw material in multi-level and all-around way, and the impurities on the surface and inside of the product are completely removed, so that the product has pure flavor and taste, and the product quality is improved.
Description of the drawings:
FIG. 1 is a flow chart of the production process of the present invention;
FIG. 2 is a schematic diagram of the apparatus of the present invention;
FIG. 3 is a schematic view of the structure of the thawing machine of the present invention;
FIG. 4 is a schematic view of a suspended marinating apparatus;
FIG. 5 is a view showing an external appearance of a draining basket;
FIG. 6 is a view showing an appearance of a tub for marinating;
the number designations in the figures are: 1. a thawing machine; 11. a thawing pool; 12. a conveyor belt; 13. an impurity removal tank; 14. a clean water tank; 15. a water outlet pipe; 16. a water inlet pipe; 17. a water pump; 18. a grid; 2. a spray cover; 3. a pre-cooking pool; 4. a boiling pool; 5. a cold water tank; 6. a draining basket; 62. a center pillar; 63. a bearing; 64. a connecting rod; 65. a H-shaped frame; 66. a hoisting ring; 67. a shackle; 610. hoisting a rail; 611. hanging; 7. a brine barrel; 71. a gantry.
Detailed Description
Example 1
The production method of the chicken and duck feet and wings marinated product is characterized by comprising the following steps:
(1) and (3) thawing and decomposing: placing the chicken and duck feet and wings raw material which is primarily processed and frozen in a refrigeration house with the temperature of-18 ℃ into a thawing machine 1 for thawing and separation;
(2) cleaning: the unfrozen raw materials pass through a conveying mesh belt, a spraying cover 2 is arranged above the conveying mesh belt, and the passing raw materials are sprayed and cleaned;
(3) pre-cooking: the raw materials enter a precooking pool 3 and are precooked by clear water for 2-3 minutes;
(4) boiling: the raw materials enter a boiling pool 4 from a pre-boiling pool 3 through a stainless steel conveyor belt, and are boiled by purified water for 15-20 minutes;
(5) supercooling water: soaking the raw materials in a cold water tank 5 from a boiling tank 4 through a stainless steel conveyor belt for 3-5 minutes, wherein the cold water tank 5 contains purified water at 12-15 ℃;
(6) soaking and marinating: raw materials enter a draining basket 6 from a cold water pool 5 through a stainless steel conveyor belt to collect draining, after the weight of the raw materials reaches a rated weight, the draining basket 6 is conveyed to a brine bucket 7 through a hanging rail and is suspended and soaked, when the soaking time lasts for 22 hours, the draining basket 6 is suspended and rotated in brine once every 6 hours, and the rotating comprises clockwise rotating for 3 weeks and anticlockwise rotating for 3 weeks;
(7) and (3) vacuum packaging: hoisting the marinated raw materials, draining the brine, entering a packaging area, performing vacuum packaging by using an automatic packaging machine, printing a production two-dimensional code, and air-drying the packaging surface;
(8) quality inspection: and (5) picking out the broken and expanded bags and other packages on the production line by workers, and boxing the finished products.
The thawing machine 1 comprises a thawing pool 11, a horizontal conveyor belt and an ascending conveyor belt are arranged in the thawing pool 11, a water outlet pipe 15 is arranged at the bottom of the head end of the thawing pool 11, the water outlet pipe 15 is connected with an impurity removing pool 13, a clean water pool 14 is arranged on the other side of an overflow wall of the impurity removing pool 13, and the clean water pool 14 is connected with a water inlet pipe 16 at the tail end of the thawing pool 11 through a pipeline and a water pump 17; the upper end of the overflow wall is provided with a vertical grid 18.
Fan-shaped spraying water nozzles are arranged at the upper part and two sides in the spraying cover.
The water outlet pipe and the water inlet pipe of the cold water tank are connected with a cold water machine, and the temperature of cold water is maintained through the cold water machine.
The ingredients added into the brine comprise: pickled peppers, edible salt, brewed soy sauce, monosodium glutamate, yellow wine, chicken essence seasoning, food additives, edible essence, edible spice and spice.
The acidity of the brine is controlled to be 5.2-5.4g/100 ml.
The food additive comprises lactic acid, glacial acetic acid, 5-flavour nucleotide disodium, gluconic acid-lactone, sodium diacetate, sodium dehydroacetate, potassium sorbate, mogroside, nisin, D-sodium erythorbate and citric acid.
The draining basket 6 is cylindrical, the middle of the draining basket is a middle column 62, the upper end of the middle column is connected with an I-shaped frame 65 through a bearing 63, a hanging ring 66 is arranged at the upper end of the I-shaped frame 65, the hanging ring 66 can be connected with a hanging hook of a hanging crane 611, and the draining basket 61 can travel along the route of a hanging rail 610; the brine barrel 7 is cylindrical and matched with the draining basket 6, the front and the back of the brine barrel 7 are respectively provided with a door frame 71, and during brine stewing, the I-shaped frame 65 is erected and fixed on the door frame 71.
Comparative examples
Compared with the characteristic duck webs of Hakka produced in Fujian places in the market, the marinated duck webs also claim to have the characteristics of freshness, tenderness, chewiness, crispness, refreshing and Q elasticity, and 20 volunteers have trial eating comparison from several dimensions of taste, fragrance and flavor:
Claims (8)
1. the production method of the chicken and duck feet and wings marinated product is characterized by comprising the following steps:
(1) and (3) thawing and decomposing: placing the primarily processed chicken, duck and claw wing raw materials frozen in a freezer at-18 ℃ into a thawing machine (1) for thawing and separation;
(2) cleaning: the unfrozen raw materials pass through a conveying mesh belt, a spraying cover (2) is arranged above the conveying mesh belt, and the passing raw materials are sprayed and cleaned;
(3) pre-cooking: the raw materials enter a precooking pool (3) and are precooked by clear water for 2-3 minutes;
(4) boiling: the raw materials enter a boiling pool (4) from a pre-boiling pool (3) through a stainless steel conveyor belt, and are boiled by purified water for 15-20 minutes;
(5) supercooling water: the raw materials enter a cold water pool (5) from a boiling pool (4) through a stainless steel conveyor belt to be soaked for 3-5 minutes, and purified water with the temperature of 12-15 ℃ is filled in the cold water pool (5);
(6) soaking and marinating: raw materials enter a draining basket (6) from a cold water pool (5) through a stainless steel conveyor belt to collect draining, after the weight of the raw materials reaches a rated weight, the draining basket (6) is conveyed to a brine barrel (7) through a hanging rail and is suspended and soaked, when the soaking time lasts for 22 hours, the draining basket (6) is suspended and rotated once in brine every 6 hours, and the steps of clockwise rotation for 3 weeks and anticlockwise rotation for 3 weeks are included;
(7) and (3) vacuum packaging: hoisting the marinated raw materials, draining the brine, entering a packaging area, performing vacuum packaging by using an automatic packaging machine, printing a production two-dimensional code, and air-drying the packaging surface;
(8) quality inspection: and (5) picking out the broken and expanded bags and other packages on the production line by workers, and boxing the finished products.
2. The production method of the chicken and duck feet and wings marinated product according to claim 1, wherein the thawing machine (1) comprises a thawing pool (11), a horizontal conveyor belt and an ascending conveyor belt are arranged in the thawing pool (11), a water outlet pipe (15) is arranged at the bottom of the head end of the thawing pool (11), the water outlet pipe (15) is connected with an impurity removing pool (13), a clean water pool (14) is arranged at the other side of an overflow wall of the impurity removing pool (13), and the clean water pool (14) is connected with a water inlet pipe (16) at the tail end of the thawing pool (11) through a pipeline and a water pump (17); the upper end of the overflow wall is provided with a vertical grid (18).
3. The method for producing the chicken and duck feet-wing marinated product according to claim 1, wherein the method comprises the following steps: fan-shaped spraying water nozzles are arranged at the upper part and two sides in the spraying cover.
4. The method for producing the chicken and duck feet-wing marinated product according to claim 1, wherein the method comprises the following steps: the water outlet pipe and the water inlet pipe of the cold water tank are connected with a cold water machine, and the temperature of cold water is maintained through the cold water machine.
5. The method for producing the chicken and duck feet-wing marinated product according to claim 1, wherein the method comprises the following steps: the ingredients added into the brine comprise: pickled peppers, edible salt, brewed soy sauce, monosodium glutamate, yellow wine, chicken essence seasoning, food additives, edible essence, edible spice and spice.
6. The method for producing the chicken and duck feet-wing marinated product according to claim 1, wherein the method comprises the following steps: the acidity of the brine is controlled to be 5.2-5.4g/100 ml.
7. The method for producing the chicken and duck feet-wing marinated product according to claim 5, wherein the method comprises the following steps: the food additive comprises lactic acid, glacial acetic acid, 5-flavour nucleotide disodium, gluconic acid-lactone, sodium diacetate, sodium dehydroacetate, potassium sorbate, mogroside, nisin, D-sodium erythorbate and citric acid.
8. The production equipment of chicken and duck feet-wing marinated products according to claim 1, wherein the draining basket (6) is cylindrical, a middle column (62) is arranged in the middle, the upper end of the middle column is connected with a I-shaped frame (65) through a bearing (63), a hanging ring (66) is arranged at the upper end of the I-shaped frame (65), the hanging ring (66) can be connected with a hanging hook of a hanging crane (611), and the draining basket (61) can walk along the route of a hanging rail (610); the brine barrel (7) is cylindrical and matched with the draining basket (6), the front and the back of the brine barrel (7) are respectively provided with a portal (71), and during brine-marinating, the I-shaped frame (65) is erected and fixed on the portal (71).
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011184139.8A CN112056516A (en) | 2020-10-29 | 2020-10-29 | Production method of chicken and duck feet and wings marinated product |
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| CN202011184139.8A CN112056516A (en) | 2020-10-29 | 2020-10-29 | Production method of chicken and duck feet and wings marinated product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568380A (en) * | 2020-12-14 | 2021-03-30 | 成都良丰企业管理有限公司 | Method for making hot marinated vegetable in sauce and thawing device |
| WO2023123562A1 (en) * | 2021-12-31 | 2023-07-06 | 安徽光正食品有限公司 | Mixing and processing apparatus for beef products |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| WO2023123562A1 (en) * | 2021-12-31 | 2023-07-06 | 安徽光正食品有限公司 | Mixing and processing apparatus for beef products |
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