CN113729171A - Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose - Google Patents
Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose Download PDFInfo
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- CN113729171A CN113729171A CN202110846040.8A CN202110846040A CN113729171A CN 113729171 A CN113729171 A CN 113729171A CN 202110846040 A CN202110846040 A CN 202110846040A CN 113729171 A CN113729171 A CN 113729171A
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- 239000000463 material Substances 0.000 claims abstract description 14
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/008—Apparatus for tenderising meat, e.g. ham by piercing
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for making a high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose, aiming at the problem that the goose cannot be effectively marinated in the prior art, the following scheme is provided, wherein the method comprises the steps of S1, cleaning and trimming the plain goose, and pickling with pickling ingredients at the temperature of 1-4 ℃ for 9 hours; s2, baking the pickled goose: the seasoning bag is put into a pot, ingredients are added, the goose is boiled by strong fire at 100 +/-2 ℃, the sugar degree, the salinity and the taste are correct, then the raw materials are added, the goose is placed in the pot in an inverted state and is arranged in order, when the goose is pickled, a plurality of small holes are punched on the outer portion of the goose, so that the pickling materials can penetrate into the goose, the goose meat is convenient to taste better, the taste of the marinated goose is improved, water does not need to be added in the pickling process, the pickling method is changed into dry pickling, the goose meat is compact, the taste is better, and the nutritional value effect is better.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose.
Background
The goose meat has high nutritive value, and according to analysis, the protein content of the goose meat is 22.3 percent, which is much higher than that of beef and mutton. The goose meat has low fat content and is mostly unsaturated fatty acid beneficial to health, and the goose mainly takes green feed, so that the goose meat has less residue of certain medicinal additives and less pollution, and can effectively avoid the harm of the medicinal residue to eaters.
The existing marinated goose making method usually adopts a water-marinating method in the marinating process, so that goose meat has excessive water, loose meat quality and suboptimal taste and mouthfeel during marinating, and marinating materials cannot permeate into the goose meat during marinating the goose, so that the marinating effect is poor, and the edible mouthfeel of the marinated goose is influenced.
Therefore, the invention is necessary to solve the problems by inventing a preparation method of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving braised goose.
Disclosure of Invention
The invention provides a method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose, and solves the problem that goose can not be effectively salted in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose comprises the following steps:
s1, cleaning and trimming the bare goose, and pickling the bare goose with pickling ingredients at the temperature of 1-4 ℃ for 9 hours;
s2, baking the pickled goose: putting the material bag into a pot, adding adjuvants, boiling with strong fire at 100 + -2 deg.C, adding raw materials after sugar degree, salinity and taste are correct, standing upside down, placing the goose in the pot, aligning, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 15min, turning over the pot, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 45min, taking out, putting into a stainless steel tray, and cooling;
s3, cooling: cooling at room temperature below 8 deg.C within 2 hr to below 15 deg.C;
s4, after cooling, it may be packaged.
Preferably, according to the step S1, the curing ingredients (2 kg standard for a goose) are as follows: 100 g of rock sugar, 120 g of yellow wine, 55.7 g of spices (40 g of ginger slices, 10 g of anise and 5.7 g of spices), 40g of monosodium glutamate, 20 g of edible salt, 160 g of sugar color (1500 g of rock sugar, 100 g of vegetable oil and 700 g of water) and 5 g of D-sodium erythorbate.
Preferably, according to S2, the seasoning packet 1140g (the ratio of 56 geese) is: 80 g of pepper, 100 g of scented tea, 40g of gardenia, 70 g of meat fruit, 55 g of angelica dahurica tablet, 45 g of nardostachys root, 35 g of tsaoko amomum fruit, 45 g of small amomum fruit, 45 g of cumin particles, 40g of bay leaves, 20 g of clove, 60 g of galangal, 60 g of fennel, 240 g of cassia bark, 30 g of tangerine peel, 65 g of rhizoma kaempferiae, 50 g of liquorice and 60 g of star anise.
The utility model provides a high protein warms up appetite health care health preserving bittern goose's apparatus for producing, includes the work box, the feeder hopper is installed at the top of work box, a hole section of thick bamboo is installed to the bottom of feeder hopper, and pricks the inside that a hole section of thick bamboo gos deep into the work box, the externally mounted of pricking a hole section of thick bamboo has prick hole mechanism, prick the bottom of a hole section of thick bamboo and install stock stop, the bottom inner wall of work box is installed through supporting mechanism and is pickled the case, the internally mounted who pickled the case has rabbling mechanism.
Preferably, prick the hole mechanism and prick the orifice plate and install a plurality of hole needles that are close to one side each other at two rings shape including installing two rings shape of pricking a hole section of thick bamboo outside and pricking the orifice plate, prick the outside of a hole section of thick bamboo and offer a plurality ofly and prick the corresponding bar mouth of hole needle, the internally mounted of work box has and is used for driving the ring shape and prick the first moving mechanism that the orifice plate moved, and wherein, first moving mechanism is including installing the rotary disk inside the work box and rotating the carriage release lever of connection in the rotary disk bottom, the outside rotation of orifice plate is pricked to the one end of carriage release lever and ring shape is connected, the top of work box is installed and is used for driving the rotary disk and carry out rotatory first rotating electrical machines.
Preferably, the stock stop includes two baffles of sliding connection in pricking hole bobbin base portion, two the baffle drives through two second moving mechanism of installing in the work box respectively, and wherein, second moving mechanism is including installing first gear and the second gear in the work box, first belt pulley is all installed, two to one side of first gear and second gear first belt pulley rotates through first belt to be connected, hydraulic telescoping rod is installed to one side of orifice plate is pricked to the annular, hydraulic telescoping rod's bottom is installed the first rack with first gear intermeshing, second gear intermeshing's second rack is installed to the bottom of baffle.
Preferably, the supporting mechanism comprises a plurality of supporting rods arranged at the bottom of the pickling box and a plurality of balls arranged at the bottoms of the supporting rods, an annular groove is formed in the inner wall of the bottom of the working box, and the balls are all connected inside the annular groove in a sliding mode.
Preferably, rabbling mechanism is including installing at the inside rotary rod of pickling the incasement portion and installing a plurality of puddlers in the rotary rod outside, the externally mounted of work box has the second rotating electrical machines, the connecting rod is installed to the output of second rotating electrical machines, connecting rod and rotary rod pass through drive mechanism and connect, the third gear is installed to the bottom of connecting rod, the externally mounted of pickling the case has the fourth gear with third gear intermeshing.
Preferably, the transmission mechanism comprises second pulleys mounted outside the rotating rod and the connecting rod, and the two second pulleys are in transmission connection through a second belt.
Preferably, a box door is installed at one side of the working box.
The invention has the technical effects and advantages that:
1. can drive the rotary disk through the first rotating electrical machines that is equipped with and rotate, the in-process that the rotary disk carries out the rotation can drive the carriage release lever and remove, remove about through the carriage release lever, can drive two rings and prick the orifice plate and remove about, thereby can drive a plurality of pricking hole needles and remove about, remove about through pricking the hole needle and can prick out a plurality of apertures with the goose, when pickling the goose like this, can make the marinade permeate the inside of goose meat, the better taste of being convenient for goose meat, the taste that the spiced goose carries out edible has been improved.
2. Prick the inside that the goose after the hole was accomplished can fall into and pickle the case, the inside of pickling the case this moment is put into the material of pickling that has the ratio good, can drive a plurality of puddlers and pickle the case through the second rotating motor and rotate this moment, because the direction of rotation of a plurality of puddlers and the direction of rotation of pickling the case are in opposite state all the time, can pickle the goose more effectually like this, in-process of pickling need not add water, thereby will pickle the method and change into dry pickling, make the goose meat compact like this, the taste is better, it is better to preserve its nutritive value effect.
Drawings
Fig. 1 is a schematic view of the overall structure of the present invention.
Fig. 2 is a partial structural schematic diagram of the present invention.
Fig. 3 is an enlarged schematic view of the structure at a in fig. 1 according to the present invention.
Fig. 4 is an enlarged schematic view of the structure at B in fig. 1 according to the present invention.
Fig. 5 is an enlarged schematic view of the structure at C in fig. 1 according to the present invention.
Fig. 6 is a schematic front view of the present invention.
In the figure: 1. a work box; 2. a feed hopper; 3. a circular hole pricking plate; 4. pricking a hole needle; 5. pricking a hole cylinder; 6. a first rotating electrical machine; 7. a pickling box; 8. a fourth gear; 9. rotating the rod; 10. a stirring rod; 11. a second rotating electrical machine; 12. a second belt; 13. a second pulley; 14. a connecting rod; 15. a third gear; 16. a travel bar; 17. a first rack; 18. a first gear; 19. a first pulley; 20. a first belt; 21. a baffle plate; 22. a second rack; 23. a second gear; 24. a strip-shaped opening; 25. rotating the disc; 26. a support bar; 27. an annular groove; 28. a ball bearing; 29. a hydraulic telescopic rod.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose as shown in figures 1-6, which comprises the following steps:
s1, cleaning and trimming the bare goose, and pickling the bare goose with pickling ingredients at the temperature of 1-4 ℃ for 9 hours;
s2, baking the pickled goose: putting the material bag into a pot, adding adjuvants, boiling with strong fire at 100 + -2 deg.C, adding raw materials after sugar degree, salinity and taste are correct, standing upside down, placing the goose in the pot, aligning, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 15min, turning over the pot, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 45min, taking out, putting into a stainless steel tray, and cooling;
s3, cooling: cooling at room temperature below 8 deg.C within 2 hr to below 15 deg.C;
s4, after cooling, it may be packaged.
According to S1, the pickling ingredients (2 kg standard for one goose) are as follows: 100 g of rock sugar, 120 g of yellow wine, 55.7 g of spices (40 g of ginger slices, 10 g of anise and 5.7 g of spices), 40g of monosodium glutamate, 20 g of edible salt, 160 g of sugar color (1500 g of rock sugar, 100 g of vegetable oil and 700 g of water) and 5 g of D-sodium erythorbate.
According to S2, 1140g of the seasoning bag (the proportion of 56 geese) is as follows: 80 g of pepper, 100 g of scented tea, 40g of gardenia, 70 g of meat fruit, 55 g of angelica dahurica tablet, 45 g of nardostachys root, 35 g of tsaoko amomum fruit, 45 g of small amomum fruit, 45 g of cumin particles, 40g of bay leaves, 20 g of clove, 60 g of galangal, 60 g of fennel, 240 g of cassia bark, 30 g of tangerine peel, 65 g of rhizoma kaempferiae, 50 g of liquorice and 60 g of star anise.
The utility model provides a high protein warms up appetite health care health preserving steamed goose's apparatus for producing, includes work box 1, feeder hopper 2 is installed at work box 1's top, and a hole section of thick bamboo 5 is installed to the bottom of feeder hopper 2, and pricks a hole section of thick bamboo 5 and go deep into work box 1's inside, pricks the externally mounted of a hole section of thick bamboo 5 and pricks a hole mechanism, pricks the bottom of a hole section of thick bamboo 5 and installs stock stop, and work box 1's bottom inner wall is installed through supporting mechanism and is pickled case 7, and the internally mounted who pickled case 7 has rabbling mechanism.
The hole pricking mechanism comprises two annular hole pricking plates 3 arranged outside a hole pricking barrel 5 and a plurality of hole pricking needles 4 arranged on one side of the two annular hole pricking plates 3, a plurality of strip-shaped openings 24 corresponding to the hole pricking needles 4 are formed in the outer portion of the hole pricking barrel 5, a first moving mechanism for driving the annular hole pricking plates 3 to move is arranged inside a working box 1, the first moving mechanism comprises a rotary disk 25 arranged inside the working box 1 and a moving rod 16 rotatably connected to the bottom of the rotary disk 25, one end of the moving rod 16 is rotatably connected with the outer portion of the annular hole pricking plates 3, a first rotating motor 6 for driving the rotary disk 25 to rotate is arranged at the top of the working box 1, the rotary disk 25 can be driven to rotate by the first rotating motor 6, the moving rod 16 can be driven to move in the rotating process of the rotary disk 25, and the moving rod 16 can move left and right by the moving rod 16, can drive two annular hole boards 3 and remove about moving to can drive a plurality of holes of pricking needle 4 and remove about moving, can prick out a plurality of apertures with the goose through the removal of pricking needle 4, when pickling the goose like this, can make the salting material permeate the inside of goose meat, the better taste of goose meat of being convenient for has improved the steamed goose and has carried out edible taste.
The material blocking mechanism comprises two baffle plates 21 which are connected to the bottom of the hole pricking barrel 5 in a sliding mode, the two baffle plates 21 are driven through two second moving mechanisms installed inside the working box 1 respectively, the second moving mechanisms comprise first gears 18 and second gears 23 installed inside the working box 1, first belt pulleys 19 are installed on one sides of the first gears 18 and the second gears 23, the two first belt pulleys 19 are connected in a rotating mode through first belts 20, a hydraulic telescopic rod 29 is installed on one side of the annular hole pricking plate 3, first racks 17 meshed with the first gears 18 are installed at the bottom of the hydraulic telescopic rod 29, second racks 22 meshed with the second gears 23 are installed at the bottom of the baffle plates 21, and the goose is prevented from falling from the hole pricking barrel 5 in the hole pricking process through the material blocking mechanism.
The supporting mechanism comprises a plurality of supporting rods 26 arranged at the bottom of the pickling box 7 and a plurality of balls 28 arranged at the bottoms of the supporting rods 26, an annular groove 27 is formed in the inner wall of the bottom of the working box 1, and the balls 28 are connected inside the annular groove 27 in a sliding mode.
The stirring mechanism comprises a rotating rod 9 arranged inside the pickling box 7 and a plurality of stirring rods 10 arranged outside the rotating rod 9, a second rotating motor 11 is arranged outside the working box 1, a connecting rod 14 is arranged at the output end of the second rotating motor 11, the connecting rod 14 is connected with the rotating rod 9 through a transmission mechanism, a third gear 15 is arranged at the bottom of the connecting rod 14, a fourth gear 8 meshed with the third gear 15 is arranged outside the pickling box 7, geese after hole pricking is finished fall into the pickling box 7, the pickling material with good proportion is placed in the pickling box 7 at the moment, the second rotating motor 11 can drive the stirring rods 10 and the pickling box 7 to rotate, and the rotating directions of the stirring rods 10 and the pickling box 7 are always in opposite states, so that the geese can be pickled more effectively, water is not required to be added in the process of pickling, so that the pickling method is changed into dry pickling, the goose meat is compact, the taste is better, and the nutritional value effect is better.
The transmission mechanism comprises a second belt wheel 13 arranged outside the rotating rod 9 and the connecting rod 14, and the two second belt wheels 13 are in transmission connection through a second belt 12.
One side of the working box 1 is provided with a box door.
The working principle of the invention is as follows: in the specific implementation process, firstly, the smooth goose is cleaned and trimmed, after the cleaning and trimming, the goose is placed into the hole pricking barrel 5 through the feed hopper 2, the goose placed into the hole pricking barrel 5 can be pricked through the hole pricking mechanism, the first rotating motor 6 can drive the rotating disc 25 to rotate, the rotating disc 25 can drive the moving rod 16 to move in the rotating process, the two annular hole pricking plates 3 can be driven to move left and right through the left and right movement of the moving rod 16, so that the hole pricking needles 4 can be driven to move left and right, the goose can be pricked into a plurality of small holes through the left and right movement of the hole pricking needles 4, the goose can be better tasty, when the two annular hole pricking plates 3 move to one side close to each other, the two hydraulic telescopic rods 29 can drive the two first racks 17 to move upwards, so that the two first racks 17 and the two first gears 18 are in a mutually separated state, when the two annular hole pricking plates 3 move towards one sides far away from each other, the two hydraulic telescopic rods 29 can drive the two first racks 17 to move downwards, so that the two first racks 17 and the two first gears 18 are in a mutually meshed state, at the moment, the two first racks 17 can drive the two first gears 18 to rotate, when the first gears 18 rotate, one of the first belt pulleys 19 can be driven to rotate, the second gear 23 can rotate through the matching of the two first belt pulleys 19 and the first belt 20, at the moment, the two baffle plates 21 can move towards one side far away from each other through the matching of the second gear 23 and the second rack 22, so that the bottom of the hole pricking cylinder 5 can be opened, after repeated identical movement for a plurality of times, gooses after hole pricking can fall into the box 7 for pickling, at the moment, the proportioned pickling material is placed in the box 7, at this time, the second rotating motor 11 can be started, the connecting rod 14 and one of the second pulleys 13 can be driven to rotate in the process that the second rotating motor 11 rotates, the third gear 15 can be driven to rotate in the process that the connecting rod 14 rotates, the pickling tank 7 can rotate through the cooperation of the third gear 15 and the fourth gear 8, when one of the second pulleys 13 rotates, the rotating rod 9 can rotate through the cooperation of the two second pulleys 13 and the second belt 12, the rotating rod 9 can drive the stirring rods 10 to rotate in the process that the rotating rod 9 rotates, as the rotating directions of the stirring rods 10 and the rotating direction of the pickling tank 7 are in opposite states, the goose can be pickled more effectively all the time, when the goose is pickled, the temperature is 1-4 ℃, the pickling time is 9 hours, and the stirring is once per hour, each time is five minutes, the cured goose is baked: putting the material bag into a pot, adding ingredients, boiling with strong fire at 100 + -2 deg.C, adding raw materials after sugar degree, salinity and taste are correct, standing upside down, placing goose in the pot, aligning, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 15min, turning over the pot, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 45min, taking out, putting into a stainless steel tray, cooling, and cooling: cooling at room temperature below 8 deg.C within 2 hr to below 15 deg.C, and packaging.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (10)
1. A method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose is characterized by comprising the following steps:
s1, cleaning and trimming the bare goose, and pickling the bare goose with pickling ingredients at the temperature of 1-4 ℃ for 9 hours;
s2, baking the pickled goose: putting the material bag into a pot, adding adjuvants, boiling with strong fire at 100 + -2 deg.C, adding raw materials after sugar degree, salinity and taste are correct, standing upside down, placing the goose in the pot, aligning, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 15min, turning over the pot, boiling with strong fire at 100 + -2 deg.C, turning off fire, stewing for 45min, taking out, putting into a stainless steel tray, and cooling;
s3, cooling: cooling at room temperature below 8 deg.C within 2 hr to below 15 deg.C;
s4, after cooling, it may be packaged.
2. The method for preparing the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 1, which is characterized by comprising the following steps of: the ingredients for pickling according to S1 (2 kg standard for a goose) are: 100 g of rock sugar, 120 g of yellow wine, 55.7 g of spices (40 g of ginger slices, 10 g of anise and 5.7 g of spices), 40g of monosodium glutamate, 20 g of edible salt, 160 g of sugar color (1500 g of rock sugar, 100 g of vegetable oil and 700 g of water) and 5 g of D-sodium erythorbate.
3. The method for preparing the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 1, which is characterized by comprising the following steps of: according to S2, the seasoning bag 1140g (the proportion of 56 geese) is: 80 g of pepper, 100 g of scented tea, 40g of gardenia, 70 g of meat fruit, 55 g of angelica dahurica tablet, 45 g of nardostachys root, 35 g of tsaoko amomum fruit, 45 g of small amomum fruit, 45 g of cumin particles, 40g of bay leaves, 20 g of clove, 60 g of galangal, 60 g of fennel, 240 g of cassia bark, 30 g of tangerine peel, 65 g of rhizoma kaempferiae, 50 g of liquorice and 60 g of star anise.
4. A production device suitable for the production method of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose as claimed in claims 1 to 3, and comprises a working box (1), wherein a feed hopper (2) is installed at the top of the working box (1), a hole pricking cylinder (5) is installed at the bottom of the feed hopper (2), the hole pricking cylinder (5) extends into the working box (1), a hole pricking mechanism is installed outside the hole pricking cylinder (5), a material blocking mechanism is installed at the bottom of the hole pricking cylinder (5), a pickling box (7) is installed on the inner wall of the bottom of the working box (1) through a supporting mechanism, and a stirring mechanism is installed inside the pickling box (7).
5. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: prick hole mechanism including installing in two rings of pricking a hole section of thick bamboo (5) outside and prick a plurality of hole needles (4) of hole board (3) one side of being close to each other with installing in two rings, prick the outside of a hole section of thick bamboo (5) and offer a plurality ofly and prick corresponding bar mouth (24) of hole needle (4), the internally mounted of work box (1) has and is used for driving the ring and prick hole board (3) and carry out the first moving mechanism that removes, and wherein, first moving mechanism is including installing at the inside rotary disk (25) of work box (1) and rotating movable rod (16) of connecting in rotary disk (25) bottom, the outside rotation of hole board (3) is pricked to the one end of movable rod (16) and ring is connected, the first rotating electrical machines (6) that are used for driving rotary disk (25) to carry out the rotation are installed at the top of work box (1).
6. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: the material stop mechanism comprises two baffle plates (21) which are connected with the bottom of the hole pricking cylinder (5) in a sliding way, the two baffle plates (21) are respectively driven by two second moving mechanisms arranged in the working box (1), wherein the second moving mechanism comprises a first gear (18) and a second gear (23) which are arranged inside the work box (1), one side of each of the first gear (18) and the second gear (23) is provided with a first belt pulley (19), the two first belt pulleys (19) are rotationally connected through a first belt (20), one side of the annular hole pricking plate (3) is provided with a hydraulic telescopic rod (29), a first rack (17) which is meshed with the first gear (18) is arranged at the bottom of the hydraulic telescopic rod (29), and a second rack (22) which is meshed with a second gear (23) is arranged at the bottom of the baffle plate (21).
7. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: the supporting mechanism comprises a plurality of supporting rods (26) arranged at the bottom of the pickling box (7) and a plurality of balls (28) arranged at the bottoms of the supporting rods (26), an annular groove (27) is formed in the inner wall of the bottom of the working box (1), and the balls (28) are connected inside the annular groove (27) in a sliding mode.
8. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: rabbling mechanism is including installing at the inside rotary rod (9) of case (7) of pickling and installing a plurality of puddlers (10) in rotary rod (9) outside, the externally mounted of work box (1) has second rotating electrical machines (11), connecting rod (14) are installed to the output of second rotating electrical machines (11), connecting rod (14) and rotary rod (9) are connected through drive mechanism, third gear (15) are installed to the bottom of connecting rod (14), the externally mounted of case (7) of pickling has fourth gear (8) with third gear (15) intermeshing.
9. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: the transmission mechanism comprises second belt wheels (13) arranged outside the rotating rod (9) and the connecting rod (14), and the second belt wheels (13) are in transmission connection through a second belt (12).
10. The production device of the high-protein spleen-warming, appetite-stimulating, health-care and health-preserving stewed goose according to claim 4, which is characterized in that: and a box door is arranged on one side of the working box (1).
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| CN202110846040.8A CN113729171A (en) | 2021-07-26 | 2021-07-26 | Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose |
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| CN202110846040.8A CN113729171A (en) | 2021-07-26 | 2021-07-26 | Method for making high-protein spleen-warming, appetite-stimulating, health-care and health-preserving marinated goose |
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Cited By (1)
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| CN115316687A (en) * | 2022-08-11 | 2022-11-11 | 六安市胜缘食品有限公司 | Food pickling processing equipment |
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Application publication date: 20211203 |