CN113826831A - Processing method of high-elasticity shredded chicken - Google Patents
Processing method of high-elasticity shredded chicken Download PDFInfo
- Publication number
- CN113826831A CN113826831A CN202111114088.6A CN202111114088A CN113826831A CN 113826831 A CN113826831 A CN 113826831A CN 202111114088 A CN202111114088 A CN 202111114088A CN 113826831 A CN113826831 A CN 113826831A
- Authority
- CN
- China
- Prior art keywords
- chicken
- wire drawing
- processing method
- elasticity
- steps
- 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.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 103
- 238000003672 processing method Methods 0.000 title claims abstract description 35
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 103
- 238000005491 wire drawing Methods 0.000 claims abstract description 68
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000003307 slaughter Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 6
- 235000015177 dried meat Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 43
- 238000004140 cleaning Methods 0.000 claims description 13
- 239000011148 porous material Substances 0.000 claims description 9
- 230000005540 biological transmission Effects 0.000 claims description 4
- 230000001360 synchronised effect Effects 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 2
- 239000000835 fiber Substances 0.000 description 8
- 244000005700 microbiome Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of high-elasticity shredded chicken, which comprises the following processing steps: s1, selecting a chicken: selecting chickens with the growth cycle of 42-50 days; s2, slaughtering: slaughtering a chicken, and taking the chicken breast as a raw material; s3, cooking meat: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1; s4, drawing: carrying out multilayer wire drawing on the chicken breast to obtain chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm; s5, quick freezing: freezing the chicken shreds at the temperature of-40 to-30 ℃ to obtain the chicken shred raw material for processing the dried meat floss. The method has the characteristics of short time, good taste of the prepared chicken shred raw material and high elasticity.
Description
Technical Field
The invention relates to a chicken shred raw material of dried meat floss, in particular to a processing method of high-elasticity chicken shred.
Background
The existing chicken shreds for preparing the dried meat floss are prepared by processes of chicken selection, slaughtering, selection, freezing, meat boiling, wire drawing, freezing and the like in the whole preparation process, the preparation process flow and the time consumption are long, the selected chicken is not selected, the quality of the meat is uneven, the taste of the finished product is poor, the nutritional ingredients are not easy to absorb, and long-time freezing treatment is performed during slaughtering and meat boiling, so that the chicken fibers are damaged, the meat is loose, and the taste and the elasticity are poor. Therefore, the existing preparation method of the shredded chicken has long use time, and the prepared chicken has poor taste and poor elasticity.
Disclosure of Invention
The invention aims to provide a processing method of high-elasticity shredded chicken. The method has the characteristics of short time, good taste of the prepared chicken shred raw material and high elasticity.
The technical scheme of the invention is as follows: a processing method of high-elasticity shredded chicken comprises the following processing steps:
s1, selecting a chicken: selecting chickens with the growth cycle of 42-50 days;
s2, slaughtering: slaughtering a chicken, and taking the chicken breast as a raw material;
s3, cooking meat: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s4, drawing: carrying out multilayer wire drawing on the chicken breast to obtain chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm;
s5, quick freezing: and (3) freezing the chicken shreds at the temperature of-40 to-30 ℃ until the temperature reaches the crystallization point to obtain the chicken shred raw material for processing the dried meat floss.
In the processing method of the high-elasticity shredded chicken, the chicken breast in the step S2 is chicken small breast.
In the processing method of the high-elasticity shredded chicken, the time between the step S2 and the step S3 is not more than 2 hours.
In the processing method of the high-elasticity shredded chicken, in step S3, the meat cooking temperature is 92 ℃ and the meat cooking time is 40 min.
In the processing method of the high-elasticity shredded chicken, in step S3, the weight ratio of water to chicken is 2: 1.
in the foregoing processing method of the high-elasticity shredded chicken, in step S4, a wire drawing machine is used for performing multilayer wire drawing processing, the wire drawing machine includes a chassis, a plurality of wire drawing rollers distributed in 3 rows and 2 rows are arranged in the chassis, wire drawing needles are uniformly arranged on the wire drawing rollers in the circumferential direction, an inlet located between two rows of the wire drawing rollers is arranged at the top of the chassis, an outlet corresponding to the inlet is arranged at the bottom of the chassis, a filtering grid plate is arranged between the outlet and the last row of the wire drawing rollers, filtering holes perpendicular to the axes of the wire drawing rollers are arranged on the filtering grid plate, and the filtering holes correspond to the positions of the wire drawing needles in a matched manner.
In the processing method of the high-elasticity shredded chicken, the two side edges of the filtering grid plate, which are parallel to the axis of the wire drawing roller, are connected with the inner wall of the case through springs, the impact blocks are arranged on one side of the filtering grid plate, the impact heads are arranged on the rotating shafts of the last row of wire drawing rollers through connecting rods, and the impact heads and the impact blocks are matched to collide to enable the filtering grid plate to vibrate in a transverse moving mode.
In the processing method of the high-elasticity shredded chicken, the two inner sides of the filtering pores are also provided with cutting pieces with the cutting edges inclined upwards.
In the processing method of the high-elasticity shredded chicken, the bottom of the filtering grid plate is provided with the sliding rod parallel to the filtering hole, the sliding rod is connected with the cleaning plate in a sliding mode, the cleaning plate is provided with the cleaning teeth stretching into the filtering hole, and one end of the sliding rod is provided with the buckle device for fixing the cleaning plate.
In the processing method of the high-elasticity shredded chicken, the same row of wire drawing drums are connected through the synchronous belt, and one wire drawing drum in each row of wire drawing drums is connected with the wire drawing motor through the transmission belt.
Compared with the prior art, the chicken breast meat is selected as a raw material, the protein content is high, the chicken breast meat is easy to absorb by a human body, white-feather chickens with the growth cycle of 42-50 days are selected, the water content in the chicken meat is low, and the meat quality is compact, full and elastic; the freezing treatment between slaughtering and meat boiling is cancelled, the preparation time is shortened, a large amount of microorganisms generated in the chicken during the placement process are reduced, and the influence on the taste and elasticity of the chicken due to the damage of freezing on chicken fibers is avoided; the parameters of the boiled chicken are improved, so that microorganisms in the chicken can be effectively killed, the elasticity of the boiled chicken is highest, the length of chicken silks can be stretched to be one time of the original length, the chicken fibers can be loosened, and the fibers are naturally separated from one another, so that the subsequent wire drawing treatment is facilitated; and finally, the quick-freezing treatment is carried out, so that the freshness of the cooked chicken can be preserved to the maximum extent, and the elasticity of the chicken shred raw material is higher.
Therefore, the method has the characteristics of short time consumption, good taste of the prepared chicken shred raw material and high elasticity.
Drawings
FIG. 1 is a schematic view of the drawing machine of the present invention;
FIG. 2 is a schematic view of the mating configuration of the wire drawing drum and the filter grid;
FIG. 3 is a schematic view of the structure of a filtration grid;
FIG. 4 is a schematic view of a cutting blade;
fig. 5 is a schematic view of a driving structure of the drawing drum.
The labels in the figures are: 1. a chassis; 11. an inlet; 12. a feed hopper; 13. an outlet; 2. a wire drawing roller; 21. a wire drawing needle; 22. a connecting rod; 23. a striking head; 24. a synchronous belt; 25. a wire drawing motor; 26. a transmission belt; 3. filtering the grid plate; 31. filtering the pores; 32. a spring; 33. an impact block; 34. cutting the slices; 35. cleaning the plate; 36. cleaning the teeth.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example (b):
a processing method of high-elasticity shredded chicken comprises the following processing steps:
s1, selecting a chicken: selecting chickens with the growth cycle of 42-50 days, preferably white-feather chickens in the northeast;
s2, slaughtering: slaughtering the white-feather chicken, and taking the chicken breast meat of the white-feather chicken as a raw material;
the chicken breast is selected as a raw material, the protein content is high, the chicken breast is easy to absorb by a human body, white-feather chickens with the growth cycle of 42-50 days are selected, the water content in chicken is low, and the meat quality is compact, full and elastic.
S3, cooking meat: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1; the meat boiling temperature is preferably 92 ℃, the meat boiling time is preferably 40min, and the weight ratio of water to chicken is preferably 2: 1.
the set meat boiling parameters can effectively kill microorganisms in chicken after a plurality of tests, the boiled chicken has the highest elasticity, the length of chicken silks can be stretched to one time of the original length, other meat boiling parameters cannot reach the length, the chicken fibers can be loosened, the fibers and the fibers are naturally separated, subsequent wire drawing is easier, a blade is not needed, and only a wire drawing needle can be used for processing.
S4, drawing: and performing multilayer wire drawing on the chicken breast to obtain chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm, wherein the chicken shreds are uniform in thickness.
S5, quick freezing: the chicken shreds are frozen at the temperature of-40 to-30 ℃, preferably-35 ℃, and the temperature is lower than the crystallization point of water in the chicken shreds, so that the freshness of cooked chicken can be preserved to the maximum extent, the breeding of microorganisms is reduced, and the chicken shreds used for processing dried meat floss with higher freshness and higher elasticity are obtained.
Detecting the chicken shred raw material according to the detection method of the national standard GB4789.2-2016, and detecting to obtain that the total number of bacterial colonies in the chicken shred raw material is 1.2 multiplied by 106CFU/g, much smaller than the standard 3X 106CFU/g。
Further, the time between the step S2 and the step S3 does not exceed 2 h. The time between slaughtering and boiling is shortened as much as possible, so that the exposure time of raw meat is short, a large amount of microorganisms generated in the placing process of the raw meat can be reduced, the raw meat is not frozen in the period, and the influence on the taste and the elasticity of chicken due to the damage of freezing on chicken fibers is avoided.
As shown in fig. 1 to 5, in step S4, a wire drawing machine is used to perform multilayer wire drawing, the wire drawing machine includes a cabinet 1, a plurality of wire drawing drums 2 distributed in 3 rows and 2 columns are arranged in the cabinet 1, wire drawing needles 21 are uniformly arranged on the wire drawing drums 2 along the circumferential direction, an inlet 11 located between two rows of wire drawing drums 2 is arranged at the top of the cabinet 1, a feed hopper 12 is arranged on the inlet 11, an outlet 13 corresponding to the inlet 11 is arranged at the bottom of the cabinet 1, a filter grid plate 3 is arranged between the outlet 13 and the last row of wire drawing drums 2, a filter aperture 31 perpendicular to the axis of the wire drawing drums 2 is arranged on the filter grid plate 3, and the filter aperture 31 corresponds to the position of the wire drawing needles 21. The width of the filtering pores 31 is 2-3 mm.
The two side edges parallel to the axis of the wire drawing roller 2 of the filtering grid plate 3 are connected with the inner wall of the case 1 through springs 32, one side of the filtering grid plate 3 is provided with an impact block 33, the rotating shaft of the last row of wire drawing roller 2 is provided with an impact head 23 through a connecting rod 22, and the impact head 23 is matched with the impact block 33 to collide when rotating so as to enable the filtering grid plate 3 to vibrate in a transverse moving mode.
Further, cutting blades 34 with an inclined upward edge are disposed on two inner sides of the filtering pores 31. When the filtering grid plate 3 vibrates in a transverse moving mode, the cutting pieces cut the chicken shreds on the filtering pores 31 due to the blocking of the large blocks, so that the chicken shreds can smoothly pass through the filtering pores 31 due to the small volume, the wire drawing sufficiency is improved, and the strip dryness uniformity of the chicken shreds is ensured.
Further, the bottom of the filtering grid plate 3 is provided with a sliding rod parallel to the filtering hole 31, the sliding rod is connected with a cleaning plate 35 in a sliding manner, the cleaning plate 35 is provided with cleaning teeth 36 extending into the filtering hole 31, and one end of the sliding rod is provided with a fastening device for fixing the cleaning plate 35. Wire drawing machine during operation through the fixed clean board 35 of buckle device, avoids causing the interference to the ejection of compact of chicken silk, when needs clearance filter grid plate 3, removes clean board 35 along the slide bar, and clean tooth 36 removes in filtering hole 31 to clear away the chicken silk of jam in filtering hole 31, the clearance is convenient.
The wire drawing rollers 2 in the same row are connected through a synchronous belt 24, and one wire drawing roller 2 in each row of the wire drawing rollers 2 is connected with a wire drawing motor 25 through a transmission belt 26.
The working principle is as follows: the boiled chicken enters the wire drawing machine from the feed hopper 12, through the multilayer wire drawing treatment of the rotating wire drawing roller 2 of 3 multiplied by 2, the chicken is made into chicken filaments with uniform strips, the chicken filaments fall onto the filtering grid plate 3, the wire drawing needles 21 correspond to the filtering holes 31, the chicken filaments after wire drawing can be discharged after being filtered by the filtering grid plate 3 smoothly, the wire drawing roller 2 continuously collides with the impact block 33 on the filtering grid plate 3 through the impact head 23 while rotating, the filtering grid plate 3 vibrates in a transverse moving mode, the chicken is further cut through the cutting piece 34, the strips of the chicken filaments are more uniform, and the blocking condition is reduced.
Claims (10)
1. A processing method of high-elasticity shredded chicken is characterized by comprising the following steps: the method comprises the following processing steps:
s1, selecting a chicken: selecting chickens with the growth cycle of 42-50 days;
s2, slaughtering: slaughtering a chicken, and taking the chicken breast as a raw material;
s3, cooking meat: boiling the chicken breast at 90-95 ℃ for 35-45 min, and controlling the weight ratio of water to the chicken breast to be 1.5-2.5: 1;
s4, drawing: carrying out multilayer wire drawing on the chicken breast to obtain chicken shreds with the length of 13-15 mm and the diameter of 1-2 mm;
s5, quick freezing: freezing the chicken shreds at the temperature of-40 to-30 ℃ to obtain the chicken shred raw material for processing the dried meat floss.
2. The processing method of the high-elasticity shredded chicken as claimed in claim 1, wherein the processing method comprises the following steps: the chicken breast of the step S2 is chicken small breast.
3. The processing method of the high-elasticity shredded chicken as claimed in claim 1, wherein the processing method comprises the following steps: the time between the step S2 and the step S3 is not more than 2 h.
4. The processing method of the high-elasticity shredded chicken as claimed in claim 1, wherein the processing method comprises the following steps: in the step S3, the meat cooking temperature is 92 ℃ and the meat cooking time is 40 min.
5. The processing method of the high-elasticity shredded chicken as claimed in claim 1, wherein the processing method comprises the following steps: in the step S3, the weight ratio of water to chicken is 2: 1.
6. the processing method of the high-elasticity shredded chicken as claimed in claim 1, wherein the processing method comprises the following steps: in the step S4, a wire drawing machine is adopted to carry out multilayer wire drawing treatment, the wire drawing machine comprises a machine case (1), a plurality of wire drawing rollers (2) distributed in 3 rows and 2 rows are arranged in the machine case (1), wire drawing needles (21) are uniformly arranged on the wire drawing rollers (2) along the circumferential direction, an inlet (11) positioned between the two rows of wire drawing rollers (2) is formed in the top of the machine case (1), an outlet (13) corresponding to the inlet (11) is formed in the bottom of the machine case (1), a filtering grid plate (3) is arranged between the outlet (13) and the last row of wire drawing rollers (2), filtering holes (31) perpendicular to the axis of the wire drawing rollers (2) are formed in the filtering grid plate (3), and the filtering holes (31) correspond to the positions of the wire drawing needles (21) in a matched mode.
7. The processing method of the high-elasticity shredded chicken as claimed in claim 6, wherein the processing method comprises the following steps: two side edges parallel to the axis of the filtering grid plate (3) and the wire drawing rollers (2) are connected with the inner wall of the case (1) through springs (32), an impact block (33) is arranged on one side of the filtering grid plate (3), an impact head (23) is arranged on a rotating shaft of the last row of wire drawing rollers (2) through a connecting rod (22), and the impact head (23) is matched with the impact block (33) to collide so as to enable the filtering grid plate (3) to vibrate in a transverse moving mode.
8. The processing method of the high-elasticity shredded chicken as claimed in claim 7, wherein the processing method comprises the following steps: cutting blades (34) with the cutting edges inclined upwards are further arranged on the two inner sides of the filtering pores (31).
9. The processing method of the high-elasticity shredded chicken as claimed in claim 6, wherein the processing method comprises the following steps: the bottom of filtering grid tray (3) is equipped with the slide bar that parallels with filtration pore (31), and sliding connection has cleaning plate (35) on the slide bar, is equipped with on cleaning plate (35) to stretch into the clear (36) that cleans teeth in filtration pore (31), and the one end of slide bar is equipped with the buckle device of fixed cleaning plate (35).
10. The processing method of the high-elasticity shredded chicken as claimed in claim 6, wherein the processing method comprises the following steps: the wire drawing rollers (2) in the same row are connected through a synchronous belt (24), and one wire drawing roller (2) in each row of wire drawing rollers (2) is connected with a wire drawing motor (25) through a transmission belt (26).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111114088.6A CN113826831B (en) | 2021-09-23 | 2021-09-23 | Processing method of high-elasticity shredded chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111114088.6A CN113826831B (en) | 2021-09-23 | 2021-09-23 | Processing method of high-elasticity shredded chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113826831A true CN113826831A (en) | 2021-12-24 |
| CN113826831B CN113826831B (en) | 2024-06-11 |
Family
ID=78969237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111114088.6A Active CN113826831B (en) | 2021-09-23 | 2021-09-23 | Processing method of high-elasticity shredded chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113826831B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590157A (en) * | 2022-09-27 | 2023-01-13 | 味斯美食品科技（安吉）有限公司（Cn） | Moisture control process in dried meat floss preparation |
| CN115606757A (en) * | 2022-10-18 | 2023-01-17 | 味斯美食品科技(安吉)有限公司 | Strip-shaped keeping process of crispy dried meat floss products |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176557A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Curried chicken filum and preparation method thereof |
| CN102669688A (en) * | 2012-05-08 | 2012-09-19 | 江西富龙食品有限公司 | Method for preparing dried meat floss for children |
| CN102696930A (en) * | 2012-06-28 | 2012-10-03 | 烟台中宠食品有限公司 | Chicken meat slice product for pet foods and making method thereof |
| CN205305929U (en) * | 2015-12-31 | 2016-06-15 | 友臣(福建)食品有限公司 | Dried meat floss drawing machine |
| CN106418245A (en) * | 2015-07-28 | 2017-02-22 | 云南武定永银农产品开发有限公司 | Production method of plain shredded cooked Wuding chicken |
| CN106722241A (en) * | 2016-12-19 | 2017-05-31 | 宁波市鄞州鹿港食品有限公司 | A kind of preparation method of dried meat floss |
| JP2017131133A (en) * | 2016-01-26 | 2017-08-03 | 日本水産株式会社 | Shredded chicken meat and production method thereof |
| CN107518305A (en) * | 2017-10-19 | 2017-12-29 | 张凯 | A kind of dried meat floss drawing machine |
| CN108125137A (en) * | 2018-01-30 | 2018-06-08 | 成都世纪荣成机械有限公司 | A kind of dried meat floss drawing machine |
| JP2020080798A (en) * | 2018-11-29 | 2020-06-04 | 株式会社ウィンスリーネット | Manufacturing method of salad chicken, and salad chicken |
| CN211241617U (en) * | 2019-10-11 | 2020-08-14 | 盐城市费氏食品有限公司 | Efficient dried meat floss wire drawing device |
| CN216059095U (en) * | 2021-09-23 | 2022-03-18 | 味斯美食品科技(安吉)有限公司 | Automatic dried meat floss wire drawing machine |
-
2021
- 2021-09-23 CN CN202111114088.6A patent/CN113826831B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176557A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Curried chicken filum and preparation method thereof |
| CN102669688A (en) * | 2012-05-08 | 2012-09-19 | 江西富龙食品有限公司 | Method for preparing dried meat floss for children |
| CN102696930A (en) * | 2012-06-28 | 2012-10-03 | 烟台中宠食品有限公司 | Chicken meat slice product for pet foods and making method thereof |
| CN106418245A (en) * | 2015-07-28 | 2017-02-22 | 云南武定永银农产品开发有限公司 | Production method of plain shredded cooked Wuding chicken |
| CN205305929U (en) * | 2015-12-31 | 2016-06-15 | 友臣(福建)食品有限公司 | Dried meat floss drawing machine |
| JP2017131133A (en) * | 2016-01-26 | 2017-08-03 | 日本水産株式会社 | Shredded chicken meat and production method thereof |
| CN106722241A (en) * | 2016-12-19 | 2017-05-31 | 宁波市鄞州鹿港食品有限公司 | A kind of preparation method of dried meat floss |
| CN107518305A (en) * | 2017-10-19 | 2017-12-29 | 张凯 | A kind of dried meat floss drawing machine |
| CN108125137A (en) * | 2018-01-30 | 2018-06-08 | 成都世纪荣成机械有限公司 | A kind of dried meat floss drawing machine |
| JP2020080798A (en) * | 2018-11-29 | 2020-06-04 | 株式会社ウィンスリーネット | Manufacturing method of salad chicken, and salad chicken |
| CN211241617U (en) * | 2019-10-11 | 2020-08-14 | 盐城市费氏食品有限公司 | Efficient dried meat floss wire drawing device |
| CN216059095U (en) * | 2021-09-23 | 2022-03-18 | 味斯美食品科技(安吉)有限公司 | Automatic dried meat floss wire drawing machine |
Non-Patent Citations (3)
| Title |
|---|
| 王冬梅: "冷冻鸡肉制品的开发", 农村实用工程技术, no. 02, pages 27 * |
| 马汉军等: "肉制品配方原理与技术", 北京：中国计量出版社, pages: 180 - 181 * |
| 黄燕;徐毅;安玉红;: "乌蒙乌骨鸡肉松的加工技术要点及影响因素分析", 农产品加工, no. 12 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115590157A (en) * | 2022-09-27 | 2023-01-13 | 味斯美食品科技（安吉）有限公司（Cn） | Moisture control process in dried meat floss preparation |
| CN115590157B (en) * | 2022-09-27 | 2024-05-07 | 味斯美食品科技(安吉)有限公司 | Moisture control process in dried meat floss preparation |
| CN115606757A (en) * | 2022-10-18 | 2023-01-17 | 味斯美食品科技(安吉)有限公司 | Strip-shaped keeping process of crispy dried meat floss products |
| CN115606757B (en) * | 2022-10-18 | 2023-06-20 | 味斯美食品科技(安吉)有限公司 | Strip-shaped holding process of crisp dried meat floss product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113826831B (en) | 2024-06-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113826831B (en) | Processing method of high-elasticity shredded chicken | |
| CN108450974A (en) | A kind of full-automatic chopped hot pepper manufacturing and processing equipment and its production and processing method | |
| US9629374B2 (en) | Home-style meat product and method of producing same | |
| CN105746669B (en) | The fish head and internal organ descaling machine of fishery -ies product | |
| CN111034775B (en) | Fish processing apparatus in fish processing | |
| CN206699340U (en) | A kind of vertical green walnut peeling machine | |
| CN208807596U (en) | A kind of full-automatic chopped hot pepper manufacturing and processing equipment | |
| CN113826830B (en) | Processing method of chopped fiber decorative dried meat floss | |
| US9848631B2 (en) | Home-style meat product and method of producing same | |
| KR20050029436A (en) | Red pepper calyx removing and pericarp cutting equipment | |
| CN203141564U (en) | Incision making machine for sausages to be roasted | |
| WO2015164281A1 (en) | Avocado de-seeder and de-skinner and method | |
| CN114601177A (en) | Chinese chestnut curing processing equipment | |
| CN205249841U (en) | Multifunctional threshing machine | |
| CN209364736U (en) | A kind of slicing device for chicken's gizzard | |
| CN106269495A (en) | Automatic sorting device | |
| CN109129610B (en) | A duck meat section device for on pressed salted duck production line | |
| CN215775431U (en) | Peeling mechanism for soybean processing | |
| CN210537487U (en) | Fruit and vegetable harvesting device | |
| CN218869344U (en) | Cleaning and filtering device used after food cutting | |
| CN109770276B (en) | Mussel cooking and shelling system and method | |
| CN220675086U (en) | Cotton stalk rubbing puffing device | |
| CN111822349B (en) | Thorn removing and impurity removing device for fruits with thorns | |
| CN117356611A (en) | Fish viscera and fish blood removing integrated equipment and working method thereof | |
| CN218457219U (en) | Short-bud bean sprout cleaning and shelling 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 | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20230505 Address after: 313399 Health Industrial Park, economic development zone, Anji County, Huzhou City, Zhejiang Province Applicant after: Weismei Food Technology (Anji) Co.,Ltd. Applicant after: China Jiliang University Applicant after: Zhejiang Academy of Agricultural Sciences Address before: 313300 Health Industrial Park, Anji County Economic Development Zone, Huzhou City, Zhejiang Province Applicant before: Weismei Food Technology (Anji) Co.,Ltd. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |