CN113854500A - Preparation process and finish machining device of sauce-flavor marinated chicken feet - Google Patents
Preparation process and finish machining device of sauce-flavor marinated chicken feet Download PDFInfo
- Publication number
- CN113854500A CN113854500A CN202111316823.1A CN202111316823A CN113854500A CN 113854500 A CN113854500 A CN 113854500A CN 202111316823 A CN202111316823 A CN 202111316823A CN 113854500 A CN113854500 A CN 113854500A
- Authority
- CN
- China
- Prior art keywords
- chicken feet
- storage box
- shaped
- inner box
- marinated
- 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 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000003754 machining Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 44
- 235000015090 marinades Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 8
- 238000007599 discharging Methods 0.000 claims abstract description 4
- XBWAZCLHZCFCGK-UHFFFAOYSA-N 7-chloro-1-methyl-5-phenyl-3,4-dihydro-2h-1,4-benzodiazepin-1-ium;chloride Chemical compound [Cl-].C12=CC(Cl)=CC=C2[NH+](C)CCN=C1C1=CC=CC=C1 XBWAZCLHZCFCGK-UHFFFAOYSA-N 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000007246 mechanism Effects 0.000 claims description 5
- 230000000712 assembly Effects 0.000 claims description 4
- 238000000429 assembly Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 210000000078 claw Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008878 coupling Effects 0.000 claims description 3
- 238000010168 coupling process Methods 0.000 claims description 3
- 238000005859 coupling reaction Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 241000110634 Sarcocornia perennis Species 0.000 abstract description 14
- 238000002791 soaking Methods 0.000 abstract description 6
- 230000003139 buffering effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
Abstract
The invention relates to the technical field of marinated chicken claws, in particular to a preparation and finish machining device for sauce-flavor marinated chicken claws, which comprises a storage box, wherein power components are arranged at two sides of the top of the storage box, an inner box and control components are arranged in the storage box, a plurality of uniformly-distributed control components are connected to two sides of the inner box, a discharging pipe is fixedly connected to one side of the bottom of the storage box, two symmetrically-distributed boat-shaped shells are arranged around the inner box, and the boat-shaped shells are fixedly embedded into a shell of the storage box, and the invention also discloses a preparation process for the sauce-flavor marinated chicken claws, which comprises the following steps: the method comprises the following steps: pretreatment, step two: cleaning equipment, and step three: charging, step four: checking, step five: the chicken feet are placed in the inner box, the efficient soaking and marinating effects are achieved, marinade in the storage box is stirred in the mode, and therefore the uniformity of the marinade soaked on the chicken feet is improved, and the marinating taste of the chicken feet is improved.
Description
Technical Field
The invention relates to the technical field of marinated chicken claws, in particular to a preparation process of sauced marinated chicken claws and a finish machining device thereof.
Background
In the preparation process of sauce-flavor marinated chicken claws in the prior art, the marinated chicken claws are prepared by soaking and cooking the chicken claws with marinade liquid, the marinating device is improved, the marinade is controlled to be continuously stirred in the process of soaking the chicken claws, so that the marinated chicken claws are uniformly marinated, and the preparation method has important significance for the marinated product processing industry.
If the preparation mechanism of the sauced marinated chicken feet can be used, the marinated chicken feet can be uniformly marinated, the processing efficiency is higher, the problem can be solved, and the preparation process and the finish processing device of the sauced marinated chicken feet are provided.
Disclosure of Invention
The invention aims to provide a preparation process of sauced marinated chicken feet and a finish machining device thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation and finish machining device for sauced marinated chicken feet comprises a storage box, wherein power assemblies are arranged on two sides of the top of the storage box, the storage box is provided with an inner box and control components, both sides of the inner box are connected with a plurality of control components which are uniformly distributed, one side of the bottom of the storage box is fixedly connected with a discharge pipe, two symmetrically distributed boat-shaped shells are arranged around the inner box and fixedly embedded in the shell of the storage box, the control assembly comprises a cross rod, a lifting assembly, an L-shaped rod, a buffering assembly and a positioning block, the cross rod is fixed on the outer wall of the inner box, the lifting assembly is connected above the cross rod, the L-shaped rod is arranged at the upper end of the lifting assembly, the buffering assembly is connected between the lifting assembly and the L-shaped rod, the positioning block is fixed on the wall of the inner cavity of the storage box, the L-shaped rod penetrates through the positioning block, and the top of the L-shaped rod is lapped on the power assembly.
Preferably, the storage case is open-top's case casing form, power component includes power roller, back shaft and side otic placode, the both sides of power roller all are provided with the side otic placode, and it has the back shaft to run through on the power roller, and the tip of back shaft extends to in the through-hole of seting up on the side otic placode, the side otic placode is fixed on the top casing of storage case, the power roller shape is cylinder one side body coupling triangular prism.
Preferably, carry and draw the subassembly to include that the L type is rolled over post, sleeve, die-pin and cowl, the L type is rolled over the post and is L type column, and the die-pin has been run through to the bottom that the L type was rolled over the post, and the L type rolls over the both sides of post and all is provided with the sleeve, and the sleeve activity cup joints on the die-pin, and one side retaining ring that the post was rolled over to the L type on the sleeve back is equipped with a plurality of evenly distributed's cowl, and cowl fixes on the die-pin.
Preferably, the cross bar is prism-shaped, a square hole is formed in the cross bar, the L-shaped folding column penetrates through the square hole of the cross bar, the lower portion of the cross bar is in contact with the sleeve, the inner box is box-shaped with an open top, and a plurality of through holes which are uniformly distributed are formed in the shell.
Preferably, the buffering component comprises a bolt, an upright post, a spring and a chassis, the upper end of the upright post extends into a cylindrical groove formed in the bottom of the L-shaped rod, the bolt is connected to one side of the upright post, the upright post penetrates through a through hole formed in the L-shaped folding post, the chassis is fixedly connected to the bottom end of the upright post, and the spring is sleeved on the upright post.
Preferably, the spring pad is arranged between the L-shaped folding column and the chassis, a plurality of uniformly distributed grooves are formed in one side wall of the top of the column, the bolt penetrates through a threaded hole formed in the L-shaped rod, and one end of the bolt extends into the groove in the column.
A preparation process of sauced chicken feet comprises the following steps:
the method comprises the following steps: pretreating, namely cleaning chicken feet, then placing the chicken feet in boiled water for high-temperature cooking, and taking out the chicken feet when the chicken feet are ripe to a specified degree;
step two: cleaning equipment, namely cleaning the inner wall of the storage box, the inner box and the control assembly, disinfecting the inner wall, the inner box and the control assembly by using alcohol in the process, and quickly assembling the equipment after the cleaning is finished;
step three: loading, namely placing chicken feet in an inner box, injecting high-temperature marinade into an inner cavity of a material storage box, and then placing the whole fine-machining assembly in a high-temperature environment or a high-temperature heating mechanism to continuously marinate the chicken feet;
step four: checking, namely taking out the marinated chicken feet, checking, observing the appearance color of the chicken feet, cutting the chicken feet, checking whether the marinating is complete or not, applying the chicken feet by a worker, and recording the taste of the chicken feet;
step five: and (3) packaging, namely taking out the qualified marinated chicken feet, placing the chicken feet in a vacuum sterile environment for cooling, and performing plastic packaging and vacuum air extraction when the temperature of the chicken feet is reduced to a specified critical value.
Compared with the prior art, the invention has the beneficial effects that:
1. the chicken claw marinating device has the advantages that the efficient marinating effect of chicken claws placed in the inner box is realized through the structural design, and marinade in the storage box is stirred in such a way, so that the uniformity of marinade marinated on the chicken claws is improved, and the marinating taste of the chicken claws is improved;
2. according to the invention, through the matching design of the power assembly and the control assembly, the swing control of the inner box is realized, a series of exquisite control parts are arranged on the control assembly, the suppression influence in the matching process of the parts is reduced in the swinging process of the control inner box, and the function is stable and strong.
Drawings
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a schematic structural diagram of a control assembly;
FIG. 3 is a schematic view of a power assembly;
FIG. 4 is a schematic view of a power roller structure;
FIG. 5 is a schematic view of the structure at A in FIG. 2;
FIG. 6 is a schematic view of a buffer assembly.
In the figure: the material storage box comprises a material storage box 1, a power assembly 2, an inner box 3, a control assembly 4, a material discharging pipe 5, a boat-shaped shell 6, a power roller 7, a supporting shaft 8, a side lug plate 9, a cross rod 10, a lifting assembly 11, an L-shaped rod 12, a buffering assembly 13, a positioning block 14, a bolt 15, an upright post 16, a spring 17, a chassis 18, an L-shaped folding post 19, a sleeve 20, a supporting rod 21 and an arc-shaped baffle 22.
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 obtained by those skilled in the art without creative efforts based on the technical solutions of the present invention belong to the protection scope of the present invention.
Referring to fig. 1 to 6, the present invention provides a technical solution: a preparation fine machining device for sauce-flavor marinated chicken claws comprises a storage box 1, power assemblies 2 are arranged on two sides of the top of the storage box 1, an inner box 3 and a control assembly 4 are arranged in the storage box 1, a plurality of control assemblies 4 which are uniformly distributed are connected on two sides of the inner box 3, a discharging pipe 5 is fixedly connected to one side of the bottom of the storage box 1, two symmetrically-distributed boat-shaped shells 6 are arranged around the inner box 3, the boat-shaped shells 6 are fixedly embedded in a shell of the storage box 1, the control assembly 4 comprises a cross rod 10, a lifting assembly 11, an L-shaped rod 12, a buffer assembly 13 and a positioning block 14, the cross rod 10 is fixed on the outer wall of the inner box 3, the lifting assembly 11 is connected above the cross rod 10, the L-shaped rod 12 is arranged at the upper end of the lifting assembly 11, the buffer assembly 13 is connected between the lifting assembly 11 and the L-shaped rod 12, the positioning block 14 is fixed on the wall of an inner cavity of the storage box 1, the L-shaped rod 12 penetrates through the positioning block 14, the top of the L-shaped rod 12 is lapped on the power assembly 2, and as can be understood by referring to fig. 2 and 3, the inner box 3 is arranged in the inner cavity of the material storage box 1, and the inner box 3 can swing left and right within a certain range.
Carry and draw subassembly 11 to include that the L type is rolled over post 19, sleeve 20, die-pin 21 and cowl 22, the L type is rolled over post 19 and is L type column, the bottom that the L type was rolled over post 19 runs through die-pin 21, and the L type is rolled over the both sides of post 19 and all is provided with sleeve 20, sleeve 20 activity cup joints on die-pin 21, the cowl 22 that is equipped with a plurality of evenly distributed is rolled over the solid fixed ring in one side of post 19 back to the L type on sleeve 20, cowl 22 fixes on die-pin 21.
The cross rod 10 is prism-shaped, a square hole is formed in the cross rod 10, the L-shaped folding column 19 penetrates through the square hole of the cross rod 10, the lower portion of the cross rod 10 is in contact with the sleeve 20, the inner box 3 is a box shell body with an open top, and a plurality of through holes which are evenly distributed are formed in the shell body.
The buffer assembly 13 comprises a bolt 15, a stand column 16, a spring 17 and a base plate 18, the upper end of the stand column 16 extends into a cylindrical groove formed in the bottom of the L-shaped rod 12, the bolt 15 is connected to one side of the stand column 16, the stand column 16 penetrates through a through hole formed in an L-shaped folding column 19, the base plate 18 is fixedly connected to the bottom end of the stand column 16, and the spring 17 is sleeved on the stand column 16.
The spring 17 is arranged between the L-shaped folding column 19 and the chassis 18, a plurality of uniformly distributed grooves are formed in one side wall of the top of the upright column 16, the bolt 15 penetrates through a threaded hole formed in the L-shaped rod 12, and one end of the bolt 15 extends into the groove in the upright column 16.
A preparation process of sauced chicken feet comprises the following steps:
the method comprises the following steps: pretreating, namely cleaning chicken feet, then placing the chicken feet in boiled water for high-temperature cooking, and taking out the chicken feet when the chicken feet are ripe to a specified degree;
step two: cleaning equipment, namely cleaning the inner wall of the storage box 1, the inner box 3 and the control assembly 4, sterilizing by alcohol in the process, and quickly assembling the equipment after cleaning;
step three: loading, namely placing chicken feet in an inner box 3, injecting high-temperature marinade into an inner cavity of a material storage box 1, and then placing the whole fine-machining assembly in a high-temperature environment or a high-temperature heating mechanism to continuously marinate the chicken feet;
step four: checking, namely taking out the marinated chicken feet, checking, observing the appearance color of the chicken feet, cutting the chicken feet, checking whether the marinating is complete or not, applying the chicken feet by a worker, and recording the taste of the chicken feet;
step five: and (3) packaging, namely taking out the qualified marinated chicken feet, placing the chicken feet in a vacuum sterile environment for cooling, and performing plastic packaging and vacuum air extraction when the temperature of the chicken feet is reduced to a specified critical value.
The working principle is as follows: the supporting shaft 8 rotates to drive the power roller 7, in the rotating process of the power roller 7, the triangular prism convex part on the power roller 7 repeatedly stirs the L-shaped rod 12 to cause the lifting motion of the L-shaped rod 12, the upright post 16 is driven by the bolt 15 in the rising process of the L-shaped rod 12, the upright post 16 pulls the chassis 18, the L-shaped folding post 19 is driven by the support of the spring 17, the supporting rod 21 is driven by the rising process of the L-shaped folding post 19, the cross rod 10 is driven by the sleeve 20, one end of the inner box 3 is controlled by the cross rod 10 to carry out lifting motion, the two power rollers 7 above the storage box 1 rotate asynchronously, so that the two ends of the inner box 3 are caused to carry out lifting motion along opposite directions, the inner box 3 is controlled to play a certain swinging effect, the sleeve 20 is designed to play an effect of assisting the axial movement of the cross rod 10, the support of the spring 17 plays an effect of lifting buffer, a chicken claw is placed in the inner box 3, marinade liquid is placed in an inner cavity of the storage box 1, the liquid level height of the marinade exceeds the chicken feet, in the process of soaking the chicken feet, the swing of the inner box 3 causes the marinade to swing in the material storage box 1, the marinade on two sides collides with the boat-shaped shell 6, and the marinade liquid splashes to the upper part of the inner box 3 from the boat-shaped shell 6 under the guidance of the boat-shaped shell 6 and then falls on the chicken feet, so that the soaking efficiency and quality of the chicken feet are improved in the soaking impact mode.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The utility model provides a preparation finish machining device of sauce fragrant steamed chicken claw, includes storage case (1), its characterized in that: the power assembly (2) is arranged on each of two sides of the top of the storage box (1), the inner box (3) and the control assembly (4) are arranged in the storage box (1), the control assemblies (4) which are uniformly distributed are connected on two sides of the inner box (3), a discharging pipe (5) is fixedly connected to one side of the bottom of the storage box (1), two symmetrically-distributed boat-shaped shells (6) are arranged around the inner box (3), the boat-shaped shells (6) are fixedly embedded in a shell of the storage box (1), each control assembly (4) comprises a cross rod (10), a lifting assembly (11), an L-shaped rod (12), a buffer assembly (13) and a positioning block (14), the cross rod (10) is fixed on the outer wall of the inner box (3), the lifting assembly (11) is connected above the cross rod (10), and the L-shaped rod (12) is arranged at the upper end of the lifting assembly (11), a buffer component (13) is connected between the lifting component (11) and the L-shaped rod (12), a positioning block (14) is fixed on the inner cavity wall of the storage box (1), the L-shaped rod (12) penetrates through the positioning block (14), and the top of the L-shaped rod (12) is lapped on the power component (2).
2. The preparation and finishing device of the sauced and marinated chicken feet as claimed in claim 1, characterized in that: storage case (1) is open-top's case body form, power component (2) are including power roller (7), back shaft (8) and side otic placode (9), the both sides of power roller (7) all are provided with side otic placode (9), and it has back shaft (8) to run through on power roller (7), and the tip of back shaft (8) extends to in the through-hole of seting up on side otic placode (9), side otic placode (9) are fixed on the top casing of storage case (1), power roller (7) shape is cylinder one side body coupling triangular prism.
3. The preparation and finishing device of the sauced and marinated chicken feet as claimed in claim 1, characterized in that: carry and draw subassembly (11) to roll over post (19), sleeve (20), die-pin (21) and cowl (22) including the L type, the L type is rolled over post (19) and is the L type column, and the bottom that the L type was rolled over post (19) runs through die-pin (21), and the L type rolls over the both sides of post (19) and all is provided with sleeve (20), and sleeve (20) activity cup joints on die-pin (21), and one side retaining ring that post (19) were rolled over to the L type on sleeve (20) back to is equipped with a plurality of evenly distributed's cowl (22), and cowl (22) are fixed on die-pin (21).
4. The preparation and finishing device of the sauced and marinated chicken feet as claimed in claim 1, characterized in that: the cross rod (10) is prism-shaped, a square hole is formed in the cross rod (10), the L-shaped folding column (19) penetrates through the square hole of the cross rod (10), the lower portion of the cross rod (10) is in contact with the sleeve (20), the inner box (3) is in a box shell shape with an open top, and a plurality of through holes which are evenly distributed are formed in the shell.
5. The preparation and finishing device of the sauced and marinated chicken feet as claimed in claim 1, characterized in that: the buffer assembly (13) comprises a bolt (15), an upright post (16), a spring (17) and a chassis (18), the upper end of the upright post (16) extends into a cylindrical groove formed in the bottom of the L-shaped rod (12), the bolt (15) is connected to one side of the upright post (16), the upright post (16) penetrates through a through hole formed in the L-shaped folding column (19), the chassis (18) is fixedly connected to the bottom end of the upright post (16), and the spring (17) is sleeved on the upright post (16).
6. The preparation and finishing device of the sauced and marinated chicken feet as claimed in claim 5, characterized in that: the spring (17) is arranged between the L-shaped folding column (19) and the chassis (18) in a cushioning mode, a plurality of uniformly distributed grooves are formed in one side wall of the top of the upright column (16), the bolt (15) penetrates through a threaded hole formed in the L-shaped rod (12), and one end of the bolt (15) extends into the groove in the upright column (16).
7. A process for preparing sauced and marinated chicken feet as defined in claims 1 to 6, comprising the following steps:
the method comprises the following steps: pretreating, namely cleaning chicken feet, then placing the chicken feet in boiled water for high-temperature cooking, and taking out the chicken feet when the chicken feet are ripe to a specified degree;
step two: cleaning equipment, namely cleaning the inner wall of the storage box (1), the inner box (3) and the control assembly (4), disinfecting by using alcohol in the process, and quickly assembling the equipment after cleaning;
step three: loading, namely placing chicken feet in an inner box (3), injecting high-temperature marinade into an inner cavity of a material storage box (1), and then placing the whole fine-machining assembly in a high-temperature environment or a high-temperature heating mechanism to continuously marinate the chicken feet;
step four: checking, namely taking out the marinated chicken feet, checking, observing the appearance color of the chicken feet, cutting the chicken feet, checking whether the marinating is complete or not, applying the chicken feet by a worker, and recording the taste of the chicken feet;
step five: and (3) packaging, namely taking out the qualified marinated chicken feet, placing the chicken feet in a vacuum sterile environment for cooling, and performing plastic packaging and vacuum air extraction when the temperature of the chicken feet is reduced to a specified critical value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111316823.1A CN113854500B (en) | 2021-11-08 | 2021-11-08 | Preparation process and finish machining device of sauced marinated chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111316823.1A CN113854500B (en) | 2021-11-08 | 2021-11-08 | Preparation process and finish machining device of sauced marinated chicken feet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113854500A true CN113854500A (en) | 2021-12-31 |
| CN113854500B CN113854500B (en) | 2024-03-01 |
Family
ID=78987537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111316823.1A Active CN113854500B (en) | 2021-11-08 | 2021-11-08 | Preparation process and finish machining device of sauced marinated chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113854500B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6405645B1 (en) * | 2001-11-09 | 2002-06-18 | Donald T. Green | Marinating apparatus |
| US20060222741A1 (en) * | 2005-04-04 | 2006-10-05 | Adam Flood | Apparatus and process for marinating foodstuff |
| US20080050482A1 (en) * | 2006-06-13 | 2008-02-28 | Eastman Outdoors, Inc. | Kit for and method of marinating uncooked food |
| CN204763201U (en) * | 2015-07-30 | 2015-11-18 | 广东好味来食品有限公司 | Automatic change stew in soy sauce machine |
| CN209546817U (en) * | 2018-08-02 | 2019-10-29 | 江西天锦农业发展股份有限公司 | A kind of halogen meat products novel stew in soy sauce slot of production |
| CN211020860U (en) * | 2019-08-12 | 2020-07-17 | 徐州工程学院 | Flavor duck feet marinating device |
| CN211211330U (en) * | 2019-12-26 | 2020-08-11 | 河南省臧营桥食品有限公司 | Chicken claw bittern boiling pot with turnover stirring structure |
| CN112586688A (en) * | 2020-12-14 | 2021-04-02 | 阜阳市尚源食品有限公司 | Convenient cooked meat product of salvaging garrulous meat piece stew boiling device |
| CN214178979U (en) * | 2020-12-01 | 2021-09-14 | 湖北轩楷食品有限责任公司 | Convenient operation's bittern boiling equipment for meat products |
-
2021
- 2021-11-08 CN CN202111316823.1A patent/CN113854500B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6405645B1 (en) * | 2001-11-09 | 2002-06-18 | Donald T. Green | Marinating apparatus |
| US20060222741A1 (en) * | 2005-04-04 | 2006-10-05 | Adam Flood | Apparatus and process for marinating foodstuff |
| US20080050482A1 (en) * | 2006-06-13 | 2008-02-28 | Eastman Outdoors, Inc. | Kit for and method of marinating uncooked food |
| CN204763201U (en) * | 2015-07-30 | 2015-11-18 | 广东好味来食品有限公司 | Automatic change stew in soy sauce machine |
| CN209546817U (en) * | 2018-08-02 | 2019-10-29 | 江西天锦农业发展股份有限公司 | A kind of halogen meat products novel stew in soy sauce slot of production |
| CN211020860U (en) * | 2019-08-12 | 2020-07-17 | 徐州工程学院 | Flavor duck feet marinating device |
| CN211211330U (en) * | 2019-12-26 | 2020-08-11 | 河南省臧营桥食品有限公司 | Chicken claw bittern boiling pot with turnover stirring structure |
| CN214178979U (en) * | 2020-12-01 | 2021-09-14 | 湖北轩楷食品有限责任公司 | Convenient operation's bittern boiling equipment for meat products |
| CN112586688A (en) * | 2020-12-14 | 2021-04-02 | 阜阳市尚源食品有限公司 | Convenient cooked meat product of salvaging garrulous meat piece stew boiling device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113854500B (en) | 2024-03-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN209715821U (en) | A kind of automation glass washing device | |
| CN113854500A (en) | Preparation process and finish machining device of sauce-flavor marinated chicken feet | |
| CN112871882B (en) | Method and device for removing graphite powder stains on surface of pot | |
| CN109911401A (en) | A kind of material storing unit | |
| CN116569945A (en) | Vacuum rolling and kneading machine | |
| CN214559964U (en) | High-speed vortex machine for precision parts | |
| CN216473154U (en) | Soak device is used in preparation of stem of noble dendrobium medicinal liquor | |
| CN214903626U (en) | Rolling and rubbing pickling equipment for meat product production | |
| CN112293461B (en) | Anti-sticking quick-frozen meat ball pulping machine | |
| CN114719577A (en) | Chicken piece accuse water frame convenient to wash | |
| CN213908320U (en) | Shock-proof type tea processing is with machine of kneading | |
| CN114145332A (en) | Meat beating machine | |
| CN215123830U (en) | Portable vacuum sterile rolling and kneading machine for beef and mutton | |
| CN112546252A (en) | Glass instrument degassing unit is used in laboratory | |
| CN211795327U (en) | Intelligent furniture convenient to remove | |
| CN219210363U (en) | Bionic bait spraying device | |
| CN218556435U (en) | Vertical machining center for casting machining | |
| CN215668214U (en) | Acid dip pickle of foundry goods | |
| CN218293918U (en) | Spray welding device for sucker rod coupling | |
| CN210690322U (en) | Pressure boost thickening appearance | |
| CN216765004U (en) | Pneumatic hammer type screen basket destressing device | |
| CN218073302U (en) | High-speed pulping equipment is used in fish ball processing | |
| CN219218163U (en) | Metallic gallium processing pickling equipment | |
| CN214047343U (en) | Novel beef hydraulic vacuum rolling and kneading device | |
| CN218062068U (en) | Vertical back-to-back revolving door of track and vacuum optical machine |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |