CN112167542A - Production equipment for chicken and duck feet and wings marinated products - Google Patents
Production equipment for chicken and duck feet and wings marinated products Download PDFInfo
- Publication number
- CN112167542A CN112167542A CN202011180581.3A CN202011180581A CN112167542A CN 112167542 A CN112167542 A CN 112167542A CN 202011180581 A CN202011180581 A CN 202011180581A CN 112167542 A CN112167542 A CN 112167542A
- Authority
- CN
- China
- Prior art keywords
- pool
- chicken
- rear end
- water
- thawing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
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
- A22C21/0061—Cleaning or disinfecting poultry
-
- 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
-
- 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
- A23L13/70—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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a production device of chicken and duck claw-wing marinated products, which comprises a thawing machine, wherein a conveying mesh belt at the rear end of the thawing machine passes through a spraying cover, the rear end of the conveying mesh belt is connected with a pre-cooking pool, the rear end of a conveying belt of the pre-cooking pool is connected with a cooking pool, the rear end of the conveying belt of the cooking pool is connected with a cold water pool, the rear end of the conveying belt of the cold water pool is connected with a draining basket, and the draining basket is conveyed to a marinating bucket through a hanging rail and is. The invention has the advantages of high production efficiency, high automation degree, labor and time saving; the prepared chicken and duck feet and wings marinated product has the advantages of smooth and crisp mouthfeel, rich flavor, sufficient fragrance and the like.
Description
Technical Field
The invention relates to a food production method, in particular to production equipment for chicken and duck feet and wings marinated products.
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 traditional preparation method of the chicken and duck feet and wings marinated product is to manually put fresh raw materials into the marinated water, heat the raw materials for 20-30 minutes with soft fire, fish the raw materials out and cool the raw materials to finish the preparation, but the chicken and duck feet and wings marinated product prepared by the traditional method has short shelf life, is not beneficial to industrial large-scale production and long-distance transportation and insurance, has low efficiency and can not meet market demands, so that the chicken and duck feet and wings marinated product which is industrially produced and vacuum-packaged can be transported to the market.
The following problems need to be noticed in the production of large-scale industrialized chicken and duck claw-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 production equipment for chicken and duck feet and wings marinated products, which has the advantages of high production efficiency, high automation degree, labor and time saving; the prepared chicken and duck feet and wings marinated product has the advantages of smooth and crisp mouthfeel, rich flavor, sufficient fragrance and the like.
The technical scheme of the invention is realized by the following scheme:
the utility model provides a production facility of chicken and duck claw wing stew in soy sauce goods, includes the thawing machine, and thawing machine rear end conveying mesh belt sprays the cover, and the precooking pond is connected to the conveying mesh belt rear end, and the boiling pond is connected to the transmission band rear end in precooking pond, and the cold water pond is connected to the transmission band rear end in boiling pond, and the waterlogging caused by excessive rainfall basket is connected to cold water pond transmission band rear end, and the waterlogging caused by excessive rainfall basket transports the brine cask through the hanger rail and suspends in midair.
The thawing machine comprises a thawing pool, a horizontal section transmission belt and an ascending section transmission belt are arranged in the thawing pool, a water outlet pipe is arranged at the bottom of the thawing pool head end, the water outlet pipe is connected with an impurity removal pool, the other side of an overflow wall of the impurity removal pool is a clean water 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. 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; impurity such as grit, garrulous hard bone that still can will unfreeze in the edulcoration pond deposits, and the clear water on upper strata crosses overflow wall, stays in adjacent clear water pond, and then the water pump is comparatively clear water circulation unfreeze in the clear water pond again and is used.
The upper end of the overflow wall is provided with a vertical grid; 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.
The spray cover is characterized in that a plurality of fan-shaped water spray heads are arranged at the upper part and two sides in the spray cover, the spray heads can further clean dirt attached to chicken and duck claws and wings, impurities in gaps, fine fibers and the like, and the fan-shaped spray heads enable sprayed water columns to be sprayed on the surface of a raw material without dead angles.
The bottoms of the pre-cooking pool and the cooking pool are provided with electric heating coils which heat water to reach a boiling state; the blanching pool plays a role in blanching the raw materials, raw materials are removed, blood and dirt contained in raw meat are discharged, the blood and fishy smell are removed, and chicken and duck feet and wings are compact in taste; the boiling pool is used for boiling the raw materials completely.
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 chicken and duck feet and wings cooled by cold water soaking have the advantages of compact mouthfeel, crisp and elastic skin, difficult damage and better mouthfeel.
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 center pillar of the draining basket is connected with the edge of the draining basket through a plurality of layers of connecting rods, and each layer of connecting rods is radially arranged. The edge is linked together through connecting rod and center pillar to the center pillar rotates as the centre of a circle, and the structure is firm, is difficult for taking place deformation.
The upper end of the outer edge of the draining basket is provided with a plurality of shackles; the shackle is used for giving operating personnel rotatory waterlogging caused by excessive rainfall basket's fulcrum, and operating personnel uses purpose-made instrument can rotate waterlogging caused by excessive rainfall basket, convenient operation.
The working steps of the invention are as follows:
(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;
(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;
(3) pre-cooking: the raw materials enter a precooking pool and are precooked by clear water for 2-3 minutes;
(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;
(5) supercooling water: soaking the raw materials in a cold water tank (5) containing purified water at 12-15 deg.C for 3-5 min via a stainless steel conveyer belt from the boiling tank;
(6) soaking and marinating: raw materials enter a draining basket from a cold water pool through a stainless steel conveyor belt to collect draining, after the weight of the raw materials reaches a rated weight, the draining basket is conveyed to a brine pool through a hanging rail and is suspended for soaking for 22-28 hours, and the draining basket is rotated and stirred once every a period of time;
(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: workers pick out broken and expanded bags and other packages on the production line, and the finished products are boxed;
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, aromatic 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 achieved.
3. The device of the invention has less manual work participation in the intermediate process, and the main intermediate process can realize closed management of a sterile workshop, thereby avoiding sanitary pollution to food, realizing sanitary, sterile and efficient production of the food and improving the product quality.
4. According to the invention, the raw materials are cleaned and cleaned in a multi-level and all-around manner, impurities on the surface and in the product are completely removed, the product has pure flavor and taste, and the product quality is improved.
Description of the drawings:
FIG. 1 is a schematic view of the overall structure of the present invention;
FIG. 2 is a schematic diagram of the overall structure of the thawing machine;
FIG. 3 is a schematic view of a suspended marinating apparatus;
FIG. 4 is a view showing an external appearance of a draining basket;
FIG. 5 is a view showing an appearance of a tub for marinating;
FIG. 6 is a schematic view of the overall structure of the suspension type marinating apparatus;
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
A production device of chicken and duck claw and wing marinated products comprises a thawing machine 1, wherein a conveying mesh belt at the rear end of the thawing machine 1 passes through a spraying cover 2, the rear end of the conveying mesh belt is connected with a pre-cooking pool 3, the rear end of a conveying belt of the pre-cooking pool 3 is connected with a cooking pool 4, the rear end of the conveying belt of the cooking pool 4 is connected with a cold water pool 5, the rear end of the conveying belt of the cold water pool 5 is connected with a draining basket 6, and the draining basket 6 is conveyed to a marinating water bucket 7 through a hanging rail and is suspended for soaking;
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;
a plurality of fan-shaped water spraying heads are arranged at the upper part and two sides in the spraying cover 2;
electric heating coils are arranged at the bottoms of the pre-cooking pool 3 and the cooking pool 4;
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 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 in a cylindrical shape 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, an I-shaped frame 65 is erected and fixed on the door frame 71;
the central column 62 of the draining basket 6 is connected with the edge of the draining basket 6 through a plurality of layers of connecting rods 64, and each layer of connecting rods 64 is radially arranged;
the upper end of the outer edge of the draining basket 6 is provided with a plurality of shackles 67.
Claims (9)
1. The utility model provides a production facility of chicken and duck claw wing stew in soy sauce goods, a serial communication port, including thawing machine (1), thawing machine (1) rear end conveying mesh belt sprays cover (2), pre-boiling pond (3) are connected to the conveying mesh belt rear end, boiling pond (4) are connected to the transmission band rear end of pre-boiling pond (3), cold water pool (5) are connected to the transmission band rear end of boiling pond (4), waterlogging caused by excessive rainfall basket (6) is connected to cold water pool (5) transmission band rear end, waterlogging caused by excessive rainfall basket (6) are transported bittern cask (7) and are suspended in midair and soak through the hanger rail.
2. The production equipment of chicken and duck feet and wings marinated products 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 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).
3. The production equipment of chicken and duck feet with stewed chicken and duck feet in the claim 2, wherein the upper end of the overflow wall is provided with a vertical grid (18).
4. The production equipment of chicken and duck feet and wings marinated products according to claim 1, wherein a plurality of fan-shaped water spraying heads are arranged at the upper part and two sides in the spraying cover (2).
5. The production equipment of the chicken and duck feet-wing marinated products in the claim 1, wherein the bottoms of the pre-cooking pool (3) and the cooking pool (4) are provided with electric heating coils.
6. The production equipment of the chicken and duck feet-wing marinated product according to claim 1, characterized in that: 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.
7. 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).
8. A suspended marinating device in accordance with claim 6, wherein: the center post (62) of the draining basket (6) is connected with the edge of the draining basket (6) through a plurality of layers of connecting rods (64), and each layer of connecting rods (64) is arranged in a radial mode.
9. A suspended marinating device in accordance with claim 6, wherein: the upper end of the outer edge of the draining basket (6) is provided with a plurality of shackles (67).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011180581.3A CN112167542A (en) | 2020-10-29 | 2020-10-29 | Production equipment for chicken and duck feet and wings marinated products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011180581.3A CN112167542A (en) | 2020-10-29 | 2020-10-29 | Production equipment for chicken and duck feet and wings marinated products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112167542A true CN112167542A (en) | 2021-01-05 |
Family
ID=73916735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011180581.3A Pending CN112167542A (en) | 2020-10-29 | 2020-10-29 | Production equipment for chicken and duck feet and wings marinated products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112167542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115153067A (en) * | 2022-07-06 | 2022-10-11 | 汕头市鹅品汇农业科技有限公司 | Continuous marinating device for marinating food processing |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202697632U (en) * | 2012-07-30 | 2013-01-30 | 成都海科机械设备制造有限公司 | Marinating tank |
| CN104366536A (en) * | 2014-12-08 | 2015-02-25 | 重庆永健食品集团股份有限公司 | Chicken claw making method and device |
| CN205214112U (en) * | 2015-10-30 | 2016-05-11 | 重庆周义食品有限公司铁杆分公司 | Food stew in soy sauce device that contains automatic material conveying mechanism |
| CN106690095A (en) * | 2016-12-01 | 2017-05-24 | 重庆顺泰食品有限公司 | Stewing method of marinade-stewed pig feet |
| CN210746985U (en) * | 2019-09-17 | 2020-06-16 | 浙江优亿食品有限公司 | Hot water unfreezing device for duck accessories |
-
2020
- 2020-10-29 CN CN202011180581.3A patent/CN112167542A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202697632U (en) * | 2012-07-30 | 2013-01-30 | 成都海科机械设备制造有限公司 | Marinating tank |
| CN104366536A (en) * | 2014-12-08 | 2015-02-25 | 重庆永健食品集团股份有限公司 | Chicken claw making method and device |
| CN205214112U (en) * | 2015-10-30 | 2016-05-11 | 重庆周义食品有限公司铁杆分公司 | Food stew in soy sauce device that contains automatic material conveying mechanism |
| CN106690095A (en) * | 2016-12-01 | 2017-05-24 | 重庆顺泰食品有限公司 | Stewing method of marinade-stewed pig feet |
| CN210746985U (en) * | 2019-09-17 | 2020-06-16 | 浙江优亿食品有限公司 | Hot water unfreezing device for duck accessories |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115153067A (en) * | 2022-07-06 | 2022-10-11 | 汕头市鹅品汇农业科技有限公司 | Continuous marinating device for marinating food processing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN206612118U (en) | A kind of fresh-keeping treatment device of anglerfish | |
| CN101366534B (en) | Environment-friendly type quick salted egg bloating process and apparatus thereof | |
| CN203913208U (en) | The innoxious highly-efficient processing fresh-keeping system of clean vegetables | |
| CN112056516A (en) | Production method of chicken and duck feet and wings marinated product | |
| CN202857780U (en) | Chicken lobster food production line | |
| CN114052207B (en) | Full-automatic food production line and production method | |
| CN112167542A (en) | Production equipment for chicken and duck feet and wings marinated products | |
| CN210695824U (en) | Automatic roast chicken production line | |
| CN106923246A (en) | A kind of preparation method of peeled shrimp | |
| CN109007899A (en) | A kind of refreshing bamboo shoots automatic assembly line | |
| CN109527344B (en) | System and method for quickly making reproduced eggs by medium-high voltage electric field method | |
| CN209152299U (en) | A kind of refreshing bamboo shoots automatic assembly line | |
| CN105918918A (en) | Production technology of flower-hair pig sausages | |
| CN201319837Y (en) | Environment-friendly rapid salted egg curing and producing device | |
| CN204811860U (en) | High -quality clean vegetables system of processing | |
| CN212414613U (en) | Automatic processing equipment of sauce braised food | |
| CN111631341A (en) | Automatic processing equipment of sauce braised food | |
| CN104223330A (en) | Cleaning equipment and processing method of easily damaged vegetables | |
| CN104719988A (en) | Ultralow-temperature frozen abalone processing method | |
| CN211185755U (en) | Pickle pickling equipment capable of conveniently taking out pickle | |
| CN218104834U (en) | Jar is pickled to dried meat product | |
| CN219748177U (en) | Dried tofu cutting device | |
| CN209573040U (en) | A kind of minced fillet cleaning device | |
| CN211932345U (en) | Broiler cleaning equipment | |
| CN108176646A (en) | A kind of lime-preserved egg cleans feeding device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |