CN116803288B - Pre-fried chicken conditioning food - Google Patents
Pre-fried chicken conditioning food Download PDFInfo
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- CN116803288B CN116803288B CN202310732612.9A CN202310732612A CN116803288B CN 116803288 B CN116803288 B CN 116803288B CN 202310732612 A CN202310732612 A CN 202310732612A CN 116803288 B CN116803288 B CN 116803288B
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- 230000003750 conditioning effect Effects 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 215
- 240000005856 Lyophyllum decastes Species 0.000 claims abstract description 35
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims abstract description 35
- 235000013622 meat product Nutrition 0.000 claims abstract description 28
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
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- 230000005540 biological transmission Effects 0.000 claims description 67
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 24
- 235000015090 marinades Nutrition 0.000 claims description 23
- 239000003921 oil Substances 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
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- 229940029982 garlic powder Drugs 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
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- 235000021254 resistant starch Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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 provides a pre-fried chicken conditioning food, which relates to the technical field of food processing, and can effectively maintain the freshness of chicken, form a powder layer with uniform thickness on the surface of the chicken, well lock juice in the chicken, ensure the quality of the pre-fried chicken conditioning food and ensure the optimal taste of the product. According to the pre-fried chicken conditioning food, the hydrophilic polysaccharide mixture formed by mixing the xanthan gum, the sodium alginate and the konjac gum is added into the wrapping powder in the preparation process, so that the moisture content of the fried conditioning chicken product can be remarkably increased, the oil content of the crust is reduced, the brittleness of the product is improved, the product keeps better crisp taste, the storage stability is enhanced, and the quality characteristics of the product are improved. The invention also provides a meat product powder wrapping device for wrapping powder, which ensures that the powder wrapping effect is more uniform and compact and the taste of the meat product after the meat product is fried is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pre-fried chicken conditioning food.
Background
The fast-paced urban life of the modern society ensures that people do not consume more time in the kitchen, and the simple, convenient and delicious meat product is produced. The meat product is prepared from livestock and poultry meat as main raw material, and can be used after simple treatment. Along with the acceleration of the life rhythm of modern people, the prepared meat product is more and more popular with consumers due to the advantages of convenient eating, small package capacity, nutrition, delicious taste and the like. Chicken, which is an extremely important part of poultry, has the nutrition characteristics of high protein, low calorie, low cholesterol, low fat and the like, and is called as a nutrition source.
The chicken conditioning food is a non-instant conditioning meat product which is prepared by taking an edible chicken part as a raw material, adding a certain amount of food seasonings and spices after cutting and finishing, rolling and kneading, static pickling, pre-frying, freezing and storing and the like, and needing to be used by a secondary frying method. As pre-fried meat products, chicken conditioning foods are various, including products such as middle-wing, wingtip, winged root, full-wing, lute leg, boneless chicken fillet, chicken popcorn, chicken cutlet, chicken leg and the like, and are deeply favored by consumers due to golden color, crisp shell, tender and succulent meat quality and special frying flavor. However, the grease content of the product is generally higher, and the excessive eating of the product is easy to cause various cardiovascular and cerebrovascular diseases, which is contrary to the pursued healthy life style of people and restricts the development of industry. How to reduce the oil content and improve the quality of the prepared pre-fried chicken products is worth intensive research.
The existing pre-fried chicken products have the problems of uneven meat block size, uneven thickness of the crisp powder, no compaction and the like, so that the chicken products cannot have better taste of crisp outside and tender inside; meanwhile, the existing mechanical powder wrapping process for the production process of the pre-fried chicken products often carries out powder wrapping in a centrifugal stirring mode, so that the problems of uneven powder wrapping layer thickness and non-compaction are caused, and the powder wrapping procedure is that the primary forming is carried out without water treatment, so that the taste of the finished product is poor.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a pre-fried chicken conditioning food with good comprehensive quality, low fat, health and delicious taste.
(II) technical scheme
In order to achieve the above purpose, the invention provides a pre-fried chicken conditioning food which is processed according to the following steps:
(1) Pretreating and cutting edible chicken parts; the edible part comprises middle wing, wing tip, wing root, drumstick, chicken breast and the like, and the edible part is processed into corresponding size according to the product requirement;
(2) Adding the processed chicken into a curing material, rolling in a vacuum rolling machine, standing and curing for more than 12 hours at a low temperature after rolling, and turning over once every 3 hours;
(3) Taking out the pickled chicken, and carrying out primary flour wrapping on the chicken by using a meat product flour wrapping device; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 40-60 s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried chicken conditioning food.
Preferably, the marinade used in the step (2) is prepared by mixing 30-40 parts of ice water, 5-10 parts of edible salt, 1-5 parts of five spice powder, 1-5 parts of pepper powder, 0.5-2 parts of ginger powder, 5-10 parts of cooking wine, 1-5 parts of white sugar, 1-5 parts of garlic powder, 1-5 parts of Orleans marinade, 1-5 parts of pricklyash powder, 1-4 parts of cinnamon powder and 0.2-2 parts of rosemary powder; 50g of marinade is used per 500g of chicken feed.
Preferably, the wrapping powder used in the step (3) is prepared by mixing 70-90 parts of corn resistant starch, 80-100 parts of wheat flour, 0.5-3 parts of hydrophilic polysaccharide mixture, 1-3 parts of edible salt, 0.5-2 parts of soy protein isolate and 0.5-2 parts of baking soda.
Preferably, the hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3-5:1-2:0.5-1.5.
Preferably, the hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3.8:1.2:0.6.
Preferably, the tumbling conditions in the step (2) are as follows: vacuum degree-0.1 MPa-0.08 MPa, rolling speed 15-20r/min, temperature 0-10deg.C, and rolling time over 20 min.
The meat product powder wrapping device in the step (3) comprises an operation channel, wherein the operation channel is divided into 4 parts, namely a first powder wrapping channel, a water passing channel, a second powder wrapping channel and a waiting channel which are sequentially connected; a bevel gear belt is arranged on one side of the first powder wrapping channel and one side of the second powder wrapping channel, and the water passing channel sinks in the first powder wrapping channel and the second powder wrapping channel in the vertical direction; the powder wrapping box assembly is arranged in the operation channel in a sliding manner and comprises a box body, the upper part of the box body is hinged and opened and closed, a box cover is arranged on the upper part of the box body, powder inlet holes are uniformly distributed on the front side wall and the rear side wall of the box body along the extending direction of the operation channel, a positioning plate is arranged on one side wall of the box body, an air inlet joint is arranged on the positioning plate, and a bevel gear shaft is fixedly and rotatably arranged on the air inlet joint;
the bevel gear shaft is a hollow shaft, one end of the bevel gear shaft extends out of the side wall of the box body and is fixedly provided with a bevel gear, the shaft body of the bevel gear shaft is arranged in the box body and is fixedly and rotatably connected with the side wall of the box body, the shaft body of the bevel gear shaft is uniformly provided with air suction holes, and the shaft body of the bevel gear shaft is provided with a stirring assembly; the stirring device has the specific structure that a stirring rod extends out of a shaft body of the bevel gear shaft along the radial direction, and a stirring shovel is arranged at the end part of the stirring rod; the bevel gear and the bevel gear belt are meshed for transmission;
the box cover is fixedly provided with a negative pressure fan, the negative pressure fan is provided with an air suction pipe, the air suction pipe is detachably connected with the air inlet joint through a quick-release joint, the box cover is fixedly provided with an oil cylinder joint, and the oil cylinder joint is in threaded connection with an electric control hydraulic oil cylinder through a threaded ring; the lower end piston rod part of the electric control hydraulic oil cylinder is in threaded connection with the oil cylinder joint through a threaded ring, the upper part of the electric control hydraulic oil cylinder is fixedly connected with a transmission connecting plate, and the other end of the transmission connecting plate is connected with a transmission assembly; the negative pressure fan and the electric control hydraulic cylinder are electrically connected through the control component.
Further, the operation channel is an annular channel, and the first powder wrapping channel, the water passing channel, the second powder wrapping channel and the waiting channel are connected in a circulating way; the transmission assembly comprises a transmission box body, a motor, a main shaft and a transmission shaft are fixedly arranged on the bottom surface of the transmission box body, the motor is in transmission connection with the main shaft, a rotating arm wheel is fixedly arranged on the main shaft, a sheave is fixedly arranged at the upper end of the transmission shaft in a rotating mode, a transmission connecting shaft is fixedly arranged on the sheave, and the upper end of the transmission connecting shaft is fixedly connected with the transmission connecting plate; the rotating arm wheel and the grooved wheel form a grooved wheel transmission mechanism; when the round pin enters the radial groove, the rotating arm wheel drives the grooved wheel to rotate by a quarter arc, the grooved wheel drives the powder wrapping box body component to slide through part of the operation groove through the transmission connecting shaft and the transmission connecting plate, when the round pin is separated from the radial groove, the convex locking arc of the rotating arm wheel is locked and matched with the concave locking arc of the grooved wheel in a rotating way, the grooved wheel stops rotating, and the fixedly connected transmission connecting shaft, the transmission connecting plate and the powder wrapping box body component stop moving. Wherein, the motion coefficient formula of sheave:
in equation 1, Z is the number of radial slots in the sheave and n is the number of round pins.
For example, the number of round pins is 1 and the number of radial slots is 4. The value of the motion coefficient k is 1/4, namely, the motor drives the rotating arm to rotate for one circle, and the grooved wheel drives the powder wrapping box component to slide for 1/4 arc on the annular operation channel; when the round pin is separated from and enters the radial groove, certain angular velocity transformation can be generated, vibration is generated on the powder wrapping box assembly, and uneven and loose wrapping powder is separated from the meat product through vibration.
The negative pressure fan, the electric control hydraulic cylinder and the motor are connected through a control circuit.
When the powder wrapping operation starts, the cut meat product is put into a box body of a powder wrapping box assembly, a box cover is covered, a locking cover bolt pore plate arranged on the box cover is in plug-in fit with a locking cover shaft arranged on the box body, and a locking cover nut is screwed; moving the powder wrapping box assembly to a starting point of a first powder wrapping channel, and starting a motor and a negative pressure fan; at the moment, the motor drives the main shaft and the rotating arm wheel to rotate clockwise, the round pin enters the radial groove, the rotating arm wheel drives the grooved wheel to rotate by a quarter of an arc, and the grooved wheel drives the powder wrapping box body assembly to slide through the first powder wrapping channel by the transmission connecting shaft and the transmission connecting plate; the first powder wrapping channel groove and the second powder wrapping channel are paved with prepared wrapping powder, and as the bevel gears are meshed with the bevel gear belts, when the box body slides, the bevel gears drive the shaft body to rotate, the negative pressure fan is sequentially communicated with the air suction pipe, the hollow shaft body and the air suction holes, the wrapping powder is sucked into the box body through the powder inlet holes uniformly distributed on the box body, meanwhile, the shaft body continuously rotates to drive the stirring rod to rotate and stir, and the flaky stirring shovel is responsible for continuously overturning meat products and uniformly wrapping the wrapping powder on the surface of the meat products in the rotation; arc-shaped protrusions are uniformly distributed on the groove surfaces of the first powder wrapping groove channel and the second powder wrapping groove channel, so that the box body is subjected to jolt treatment in the powder wrapping operation, and the adhered powder wrapping is further separated from the meat product by vibration, so that the powder wrapping on the surface of the meat product is uniform;
when the motor rotates for a circle, the round pin enters the radial groove again, at this moment, the powder wrapping box body assembly enters the upper part of the water channel, purified water is filled in the water channel, the front part of the lower end face of the transmission connecting plate is provided with a distance sensor, when the distance sensor detects that the distance from the water channel is increased, a control signal is generated, the negative pressure fan is controlled by the control circuit to stop working, meanwhile, the electric control hydraulic oil cylinder stretches downwards, the box body is sunk into the water channel to carry out water treatment, after the piston rod of the hydraulic control oil cylinder is sunk for 8 seconds, the electric control hydraulic oil cylinder drives the powder wrapping box assembly to rise through control, the second powder wrapping channel is filled with secondary powder wrapping, the working principle is the same as that of the primary powder wrapping process, the adsorption capacity of meat products after water treatment can be increased before the secondary powder wrapping, the powder wrapping is enabled to be more compact, and the taste after frying is increased.
After the powder wrapping box enters the waiting channel from the second powder wrapping channel, controlling the electric control to stop working of all electric devices, loosening screw rings arranged on screw thread sections at the lower ends of the oil cylinder joint and the piston rod, simultaneously opening quick-release joints on the air suction pipe and the air inlet joint, unscrewing a locking cap nut, unlocking a box cover and the electric control hydraulic oil cylinder, taking out meat products after powder wrapping is completed, and finishing powder wrapping operation
(III) beneficial effects
1. The prepared pre-fried chicken conditioning food can effectively maintain the freshness of chicken, form a powder layer with uniform thickness on the surface of the chicken, well lock juice in the chicken, ensure the quality of the pre-fried chicken conditioning food and ensure the optimal taste of the product.
2. According to the pre-fried chicken conditioning food, the hydrophilic polysaccharide mixture formed by mixing the xanthan gum, the sodium alginate and the konjac gum is added into the wrapping powder in the preparation process, so that the moisture content of the fried conditioning chicken product can be remarkably increased, the oil content of the crust is reduced, the brittleness of the product is improved, the product keeps better crisp taste, the storage stability is enhanced, and the quality characteristics of the product are improved.
3. The invention also provides a meat product powder wrapping device for wrapping powder, which is used for carrying out primary powder wrapping, water treatment and secondary powder wrapping on the meat product through the first powder wrapping channel, the water passing channel and the second powder wrapping channel which are connected in sequence, so that the powder wrapping effect is more uniform and compact, and the taste after subsequent frying is improved. The device adsorbs through the suction hole on the bevel gear axle on one's body and wraps up in the powder channel is wrapped up in to powder in the box, simultaneously through wrapping up in the bevel gear axle that sets up on the powder box and the engagement transmission of bevel gear area on the operation channel drive the meat product in the puddler box and stir the processing, will inhale powder work and stir the work and go on simultaneously, prevent the accumulation of unnecessary powder of wrapping up in.
Drawings
FIG. 1 is a general structural assembly view of a meat product breading unit according to the invention;
FIG. 2 is a schematic view of a part of the structure of FIG. 1;
FIG. 3 is a schematic view of the powder wrapping box assembly of the present invention;
FIG. 4 is a schematic view of the partial structure of FIG. 3;
FIG. 5 is a schematic view of the bevel gear shaft structure of the present invention;
FIG. 6 is a schematic diagram of a transmission structure of the present invention;
FIG. 7 is a bottom view of the transmission structure of the invention;
FIG. 8 is a top plan view of the structure of the invention with the wrapping box assembly entering the first wrapping channel;
FIG. 9 is a top plan view of the structure of the wrapping box assembly entering the water channel of the invention;
in the figure: 1. working channel, 101, first flour-wrapping channel, 102, second flour-wrapping channel, 103, water-passing channel, 104, waiting channel, 105, arc-shaped bulge, 106, conical tooth belt, 107, supporting upright, 2, box, 201, flour inlet, 202, locating plate, 203, air inlet joint, 204, lock cover shaft, 3, box cover, 301, oil cylinder joint, 302, lock cover bolt pore plate, 4, negative pressure fan, 401, air suction pipe, 5, conical gear shaft, 501, bevel gear, 502, shaft body, 503, air suction hole, 504, stirring rod, 505, stirring shovel, 6, transmission connecting plate, 601, distance sensor, 7, electric control hydraulic cylinder, 701, piston rod, 702, screw thread section, 8, rotating arm wheel, 801, main shaft, 802, round pin, 803, convex locking arc, 9, grooved pulley, 901, 902, radial groove, 903, concave locking arc, 904, transmission connecting shaft, 11, transmission box, 1101, box bottom surface, 15, motor, 21, screw thread ring, 22, nut, 23, quick dismantling joint.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The pre-fried conditioning chicken popcorn is prepared according to the following steps:
(1) Removing fascia from chicken breast at 4-8deg.C, and cutting into blocks of about 2 cm;
(2) Adding marinade into the processed chicken breast, rolling in a vacuum rolling machine, standing at below 4 ℃ for curing for more than 12 hours, and turning over once every 3 hours;
(3) Taking out the pickled chicken breast, and carrying out primary flour wrapping on the chicken breast by using a meat product flour wrapping device; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken breast meat raw material after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 40 seconds;
(5) Quick-freezing the pre-fried chicken rice at a temperature of more than-40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken rice is-18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried conditioning chicken popcorn.
Wherein the marinade used in the step (2) is prepared by mixing 30 parts of ice water, 5 parts of edible salt, 2 parts of five spice powder, 1 part of pepper powder, 0.5 part of ginger powder, 5 parts of cooking wine, 1 part of white sugar, 1 part of garlic powder, 3 parts of Orleans marinade, 1.5 parts of pricklyash peel powder, 1 part of cinnamon powder and 0.5 part of rosemary powder; 50g of marinade is used per 500g of chicken breast.
The wrapping powder used in the step (3) is prepared by mixing 70 parts of corn resistant starch, 80 parts of wheat flour, 1 part of hydrophilic polysaccharide mixture, 1 part of edible salt, 0.5 part of soy protein isolate and 0.5 part of baking soda. The hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3.8:1.2:0.6.
The rolling and kneading conditions in the step (2) are as follows: vacuum degree-0.1 MPa, rolling speed of 20r/min, temperature of 5 deg.C, and rolling time of more than 20 min.
The meat product powder wrapping device in the step (3) comprises an operation channel 1, wherein a supporting upright post 107 is arranged at the bottom of the operation channel 1, the operation channel 1 is divided into 4 parts, and the first powder wrapping channel 101, the water passing channel 103, the second powder wrapping channel 102 and the waiting channel 104 are respectively connected in sequence; a conical toothed belt 106 is arranged at one side of the first powder wrapping channel 101 and one side of the second powder wrapping channel 102, and the water passing channel 103 sinks in the first powder wrapping channel 101 and the second powder wrapping channel 102 in the vertical direction; the operation channel 1 is internally provided with a powder wrapping box assembly in a sliding manner, the powder wrapping box assembly comprises a box body 2, the pickled chicken breast meat is placed into the box body 2 after being cut, a box cover 3 is hinged and opened at the upper part of the box body 2, powder inlet holes 201 are uniformly distributed on the front side wall and the rear side wall of the box body 2 along the extending direction of the operation channel 1, a positioning plate 202 is arranged on one side wall of the box body 2, an air inlet joint 203 is arranged on the positioning plate 202, and a bevel gear shaft 5 is fixedly and rotatably arranged on the air inlet joint 203;
the bevel gear shaft 5 is a hollow shaft, one end of the bevel gear shaft 5 extends out of the side wall of the box body 2 and is fixedly provided with a bevel gear 501, a shaft body 502 of the bevel gear shaft 5 is arranged in the box body 2 and is fixedly and rotatably connected with the side wall of the box body 2, air suction holes 503 are uniformly distributed on the shaft body 502 of the bevel gear shaft 5, and a stirring assembly is arranged on the shaft body 502 of the bevel gear shaft 5; the stirring rod 504 extends out of the shaft body 502 of the bevel gear shaft 5 along the radial direction, and a stirring shovel 505 is arranged at the end part of the stirring rod 504; the bevel gear 501 and the bevel gear belt 106 are meshed for transmission;
the negative pressure fan 4 is fixedly arranged on the box cover 3, the negative pressure fan 4 is provided with an air suction pipe 401, the air suction pipe 401 is detachably connected with the air suction joint 203 through a quick-release joint 23, the oil cylinder joint 301 is fixedly arranged on the box cover 3, and the oil cylinder joint 301 is in threaded connection with the electric control hydraulic oil cylinder 7 through a threaded ring 21; the lower end piston rod 701 of the electric control hydraulic cylinder 7 is in threaded connection with the cylinder joint 301 through a threaded ring 21, the upper part of the electric control hydraulic cylinder 7 is fixedly connected with a transmission connecting plate 6, and the other end of the transmission connecting plate 6 is connected with a transmission assembly; the negative pressure fan 4 and the electric control hydraulic cylinder 7 are electrically connected through a control component.
Further, the operation channel 1 is an annular channel, and the first powder wrapping channel 101, the water passing channel 103, the second powder wrapping channel 102 and the waiting channel 104 are circularly connected; the transmission assembly comprises a transmission box body 11, a motor 15, a main shaft 801 and a transmission shaft 901 are fixedly arranged on the bottom 1101 of the transmission box body 11, the motor 15 is in transmission connection with the main shaft 801, a tumbler 8 is fixedly arranged on the main shaft 801, a sheave 9 is fixedly and rotatably arranged at the upper end of the transmission shaft 901, a transmission connecting shaft 904 is fixedly arranged at the upper end of the sheave 9, and the upper end of the transmission connecting shaft 904 is fixedly connected with the transmission connecting plate 6; the rotating arm wheel 8 and the sheave 9 form a sheave 9 transmission mechanism; when the round pin 802 enters the radial groove 902, the rotary arm wheel 8 drives the grooved wheel 9 to rotate by a quarter arc, the grooved wheel 9 drives the powder wrapping box body 2 component to slide through the partial operation groove 1 through the transmission connecting shaft 904 and the transmission connecting plate 6, and when the round pin 802 is separated from the radial groove 902, the convex locking arc 803 of the rotary arm wheel 8 and the concave locking arc 903 of the grooved wheel 9 are locked and are in running fit, the grooved wheel 9 stops rotating, and the fixedly connected transmission connecting shaft 904, the transmission connecting plate 6 and the powder wrapping box body 2 component stop moving.
In this embodiment, the number of round pins 802 is 1 and the number of radial slots 902 is 4. The value of the motion coefficient k is 1/4, namely the motor 15 drives the rotating arm wheel 8 to rotate for one circle, and the grooved wheel 9 drives the powder wrapping box component to slide for 1/4 arc on the annular operation channel 1; when the round pin 802 is disengaged and enters the radial slot 902, a certain angular velocity change is created, which vibrates the breading box assembly, and uneven and loose breading is removed from the chicken breast by the vibration.
The negative pressure fan 4, the electric control hydraulic cylinder 7 and the motor 15 are electrically connected through a control circuit.
When the powder wrapping operation starts, the cut chicken breast meat is put into a box body 2 of a powder wrapping box assembly, a box cover 3 is covered, a locking cover bolt hole plate 302 arranged on the box cover 3 is in plug-in fit with a locking cover shaft 204 arranged on the box body 2, and a locking cover nut 22 is screwed; moving the powder wrapping box assembly to the starting point of the first powder wrapping channel 101, and starting the motor 15 and the negative pressure fan 4; as shown in fig. 8, at this time, the motor 15 drives the main shaft 801 and the pivoted wheel 8 to rotate clockwise, the round pin 802 enters the radial slot 902, the pivoted wheel 8 drives the sheave 9 to rotate by a quarter arc, and the sheave 9 drives the powder-wrapping box 2 component to slide through the first powder-wrapping channel 101 through the transmission connecting shaft 904 and the transmission connecting plate 6; the prepared wrapping powder is paved in the first wrapping powder channel 101 and the second wrapping powder channel 102, and because the bevel gear 501 and the bevel gear belt 106 are meshed and matched, when the box body 2 slides, the bevel gear 501 drives the shaft body 502 to rotate, the negative pressure fan 4 is sequentially communicated with the air suction pipe 401, the hollow shaft body 502 and the air suction holes 503, the wrapping powder is sucked into the box body 2 through the powder inlet holes 201 uniformly distributed on the box body 2, meanwhile, the shaft body 502 continuously rotates to drive the stirring rod 504 to rotate and stir, and the flaky stirring shovel 505 is responsible for continuously overturning chicken breast meat in rotation and uniformly wrapping the wrapping powder on the surface of the chicken breast meat; arc-shaped protrusions 105 are uniformly distributed on groove surfaces of the first powder wrapping groove 101 and the second powder wrapping groove 102, so that the box body 2 is subjected to jolt treatment in the powder wrapping operation, and the adhered powder wrapping is further separated from chicken breast meat by vibration, so that the powder wrapping on the surface of the chicken breast meat is uniform;
when the motor 15 rotates for a circle, the round pin 802 enters the radial groove 902 again, as shown in fig. 9, at this moment, the powder wrapping box 2 assembly enters the upper part of the water channel 103, purified water is filled in the water channel, the front part of the lower end surface of the transmission connecting plate 6 is provided with the distance sensor 601, when the distance sensor detects that the distance from the water channel increases, a control signal is generated, the negative pressure fan 4 is controlled by the control circuit to stop working, meanwhile, the electric control hydraulic cylinder 7 stretches downwards, the box 2 is sunk into the water channel 103 to carry out water treatment, after the piston rod 701 of the hydraulic control cylinder sinks for 8 seconds, the electric control hydraulic cylinder 7 drives the powder wrapping box assembly to rise through control electric control, and enters the second powder wrapping channel 102 to carry out secondary powder wrapping, the working principle is the same as that of the primary powder wrapping process, the chicken breast meat after water treatment can increase the adsorption capacity before the secondary powder wrapping, so that the powder wrapping is more compact, and the fried taste is increased.
After the powder wrapping box enters the waiting channel 104 from the second powder wrapping channel 102, the electric control is controlled to stop working of all electric devices, the threaded rings 21 arranged on the threaded sections 702 at the lower ends of the oil cylinder joint 301 and the piston rod 701 are loosened, meanwhile, the quick-release joint 23 on the air suction pipe 401 and the air inlet joint 203 is opened, the locking nut 22 is unscrewed, the box cover 3 and the electric control hydraulic oil cylinder 7 are unlocked, and chicken breast meat after powder wrapping is completed is taken out, so that powder wrapping operation is completed.
The chicken breast is subjected to primary powder wrapping, water treatment and secondary powder wrapping through the first powder wrapping channel 101, the water passing channel 103 and the second powder wrapping channel 102 which are sequentially connected, so that the powder wrapping effect is more uniform and compact, and the taste of the chicken breast after subsequent frying is improved; the air suction pipe 401 communicated with the negative pressure fan 4 through the air suction hole 503 on the bevel gear shaft 5 body 502 adsorbs the wrapping powder in the wrapping powder channel to enter the box body 2, and meanwhile, the bevel gear shaft 5 arranged on the wrapping powder box body 2 and the bevel gear belt 106 on the operation channel 1 drive the chicken breast meat in the box body 2 of the stirring rod 504 to stir, so that the powder suction work and the stirring work are carried out simultaneously, and the accumulation of redundant wrapping powder is prevented; vibration generated by angular velocity conversion is generated by the powder wrapping box component through the characteristics of a grooved pulley 9 transmission structure, so that uneven and compact wrapping powder is shaken off in the operation process, and the wrapping powder is more uniform; the arc-shaped protrusions 105 are arranged on the operation channel 1, so that the powder wrapping box jolts when sliding, and further the adhered powder wrapping is separated from chicken breast meat by vibration, so that the powder wrapping on the surface of the chicken breast meat is compact and uniform.
In the description of the present invention, it should be understood that the terms "upper", "lower", "longitudinal", "transverse", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the apparatus or element in question must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention.
The above description is not intended to limit the invention to the particular embodiments disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Example 2
The pre-fried conditioned chicken cutlet is prepared according to the following steps:
(1) Removing fascia from chicken breast at 4-8deg.C, slicing to obtain slices with thickness of 3-5 mm;
(2) Adding the processed chicken into a curing material, rolling in a vacuum rolling machine, standing and curing for more than 12 hours at a low temperature after rolling, and turning over once every 3 hours;
(3) Taking out the pickled chicken, and carrying out primary flour wrapping on the chicken; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 50s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried conditioned chicken cutlet.
Wherein the marinade used in the step (2) is prepared by mixing 34 parts of ice water, 8 parts of edible salt, 2.5 parts of five spice powder, 1.5 parts of pepper powder, 0.8 part of ginger powder, 8 parts of cooking wine, 1.5 parts of white sugar, 1 part of garlic powder, 2.5 parts of Orleans marinade, 2 parts of pricklyash peel powder, 1.5 parts of cinnamon powder and 0.6 part of rosemary powder; 50g of marinade is used per 500g of chicken feed.
The wrapping powder used in the step (3) is prepared by mixing 76 parts of corn resistant starch, 90 parts of wheat flour, 1.2 parts of hydrophilic polysaccharide mixture, 1.5 parts of edible salt, 0.8 part of soy protein isolate and 0.6 part of baking soda.
The hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3.2:1:0.5. The rolling and kneading conditions in the step (2) are as follows: vacuum degree-0.1 MPa, rolling speed of 20r/min, temperature of 0-10deg.C, and rolling time of more than 20 min.
Example 3
In the pre-fried conditioned chicken wings, the preparation method comprises the following steps:
(1) Placing the frozen and preserved chicken wings in a thawing chamber, thawing to 10 ℃ at low temperature, and removing blood;
(2) Adding a marinade into the processed chicken wings, rolling in a vacuum rolling machine, standing at a low temperature for curing for more than 12 hours after rolling, and turning once every 3 hours;
(3) Taking out the pickled chicken wings, and carrying out primary powder wrapping on the chicken wings; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 60s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried chicken conditioning food.
Wherein the marinade used in the step (2) is prepared by mixing 36 parts of ice water, 8 parts of edible salt, 2.5 parts of five spice powder, 2.5 parts of pepper powder, 1 part of ginger powder, 8 parts of cooking wine, 2.2 parts of white sugar, 1.5 parts of garlic powder, 3 parts of Orleans marinade, 1.5 parts of pricklyash peel powder, 1.2 parts of cinnamon powder and 1 part of rosemary powder; 50g of marinade was used per 500g of chicken wings.
The wrapping powder used in the step (3) is prepared by mixing 90 parts of corn resistant starch, 80 parts of wheat flour, 2 parts of hydrophilic polysaccharide mixture, 2 parts of edible salt, 1 part of soy protein isolate and 1 part of baking soda.
The hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 4:1.2:0.5.
The rolling and kneading conditions in the step (2) are as follows: vacuum degree-0.1 MPa, rolling speed of 20r/min, temperature of 0-10deg.C, and rolling time of more than 20 min.
Example 4
The pre-fried conditioning boneless chicken fillet is prepared according to the following steps:
(1) Removing fascia from chicken breast at 4-8deg.C, cutting into strips of chicken with diameter of 1 cm;
(2) Adding the processed chicken into a curing material, rolling in a vacuum rolling machine, standing and curing for more than 12 hours at a low temperature after rolling, and turning over once every 3 hours;
(3) Taking out the pickled chicken, and carrying out primary flour wrapping on the chicken; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 40s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried chicken conditioning food.
Wherein the marinade used in the step (2) is prepared by mixing 40 parts of ice water, 7 parts of edible salt, 3 parts of five spice powder, 2 parts of pepper powder, 0.8 part of ginger powder, 8 parts of cooking wine, 3 parts of white sugar, 1.5 parts of garlic powder, 2 parts of Orleans marinade, 1.2 parts of pricklyash peel powder, 1.2 parts of cinnamon powder and 0.8 part of rosemary powder; 50g of marinade is used per 500g of chicken feed.
The wrapping powder used in the step (3) is prepared by mixing 70 parts of corn resistant starch, 80 parts of wheat flour, 1.5 parts of hydrophilic polysaccharide mixture, 1.2 parts of edible salt, 0.8 part of soy protein isolate and 1 part of baking soda.
The hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 4.2:1.8:0.8.
The rolling and kneading conditions in the step (2) are as follows: vacuum degree-0.1 MPa, rolling speed of 20r/min, temperature of 0-10deg.C, and rolling time of more than 20 min.
Example 5
The pre-fried conditioning lute leg is prepared according to the following steps:
(1) Placing the frozen and preserved drumsticks in a thawing chamber, thawing at a low temperature to 10 ℃, and then removing blood;
(2) Adding the processed chicken into a curing material, rolling in a vacuum rolling machine, standing and curing for more than 12 hours at a low temperature after rolling, and turning over once every 3 hours;
(3) Taking out the pickled chicken, and carrying out primary flour wrapping on the chicken; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 40-60 s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) And (3) sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried chicken conditioning food.
Wherein the marinade used in the step (2) is prepared by mixing 40 parts of ice water, 10 parts of edible salt, 4 parts of five spice powder, 2 parts of pepper powder, 1.6 parts of ginger powder, 10 parts of cooking wine, 3.6 parts of white sugar, 3.2 parts of garlic powder, 4 parts of Orleans marinade, 2.6 parts of pricklyash peel powder, 1.8 parts of cinnamon powder and 1.8 parts of rosemary powder; 50g of marinade is used per 500g of chicken feed.
The wrapping powder used in the step (3) is prepared by mixing 80 parts of corn resistant starch, 90 parts of wheat flour, 1.8 parts of hydrophilic polysaccharide mixture, 2 parts of edible salt, 1.8 parts of soy protein isolate and 1.2 parts of baking soda. The hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3.8:1.2:0.6. The rolling and kneading conditions in the step (2) are as follows: vacuum degree-0.1 MPa, rolling speed of 20r/min, temperature of 0-10deg.C, and rolling time of more than 20 min.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (4)
1. The pre-fried chicken conditioning food is characterized by being processed according to the following steps:
(1) Pretreating and cutting edible chicken parts; the edible part comprises middle wing, wing tip, wing root, drumstick, chicken breast and the like, and the edible part is processed into corresponding size according to the product requirement;
(2) Adding the processed chicken into a curing material, rolling in a vacuum rolling machine, standing and curing for more than 12 hours at a low temperature after rolling, and turning over once every 3 hours;
(3) Taking out the pickled chicken, and carrying out primary flour wrapping on the chicken by using a meat product flour wrapping device; after the first powder wrapping, the chicken is soaked in water for 3-8 s quickly and fished out, and then the second powder wrapping is carried out;
(4) Pre-frying the chicken raw materials after being wrapped with the powder, wherein the pre-frying oil temperature is not more than 180 ℃, and the frying time is 40-60 s;
(5) Quick-freezing the pre-fried chicken at the temperature of more than minus 40 ℃ for more than 40 minutes, wherein the center temperature of the quick-frozen chicken product is minus 18 ℃ to 25 ℃;
(6) Sterilizing the quick-frozen pre-fried chicken product, and packaging to obtain the pre-fried chicken conditioning food;
the wrapping powder used in the step (3) is prepared by mixing 70-90 parts of corn resistant starch, 80-100 parts of wheat flour, 0.5-3 parts of hydrophilic polysaccharide mixture, 1-3 parts of edible salt, 0.5-2 parts of soy protein isolate and 0.5-2 parts of baking soda; the hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3-5:1-2:0.5-1.5;
the meat product powder wrapping device in the step (3) comprises an operation channel, wherein the operation channel is divided into 4 parts, namely a first powder wrapping channel, a water passing channel, a second powder wrapping channel and a waiting channel which are sequentially connected; a bevel gear belt is arranged on one side of the first powder wrapping channel and one side of the second powder wrapping channel, and the water passing channel sinks in the first powder wrapping channel and the second powder wrapping channel in the vertical direction; the powder wrapping box assembly is arranged in the operation channel in a sliding manner and comprises a box body, the upper part of the box body is hinged and opened and closed, a box cover is arranged on the upper part of the box body, powder inlet holes are uniformly distributed on the front side wall and the rear side wall of the box body along the extending direction of the operation channel, a positioning plate is arranged on one side wall of the box body, an air inlet joint is arranged on the positioning plate, and a bevel gear shaft is fixedly and rotatably arranged on the air inlet joint;
the bevel gear shaft is a hollow shaft, one end of the bevel gear shaft extends out of the side wall of the box body and is fixedly provided with a bevel gear, the shaft body of the bevel gear shaft is arranged in the box body and is fixedly and rotatably connected with the side wall of the box body, the shaft body of the bevel gear shaft is uniformly provided with air suction holes, and the shaft body of the bevel gear shaft is provided with a stirring assembly; the stirring device has the specific structure that a stirring rod extends out of a shaft body of the bevel gear shaft along the radial direction, and a stirring shovel is arranged at the end part of the stirring rod; the bevel gear and the bevel gear belt are meshed for transmission;
the box cover is fixedly provided with a negative pressure fan, the negative pressure fan is provided with an air suction pipe, the air suction pipe is detachably connected with the air inlet joint through a quick-release joint, the box cover is fixedly provided with an oil cylinder joint, and the oil cylinder joint is in threaded connection with an electric control hydraulic oil cylinder through a threaded ring; the lower end piston rod part of the electric control hydraulic oil cylinder is in threaded connection with the oil cylinder joint through a threaded ring, the upper part of the electric control hydraulic oil cylinder is fixedly connected with a transmission connecting plate, and the other end of the transmission connecting plate is connected with a transmission assembly; the negative pressure fan and the electric control hydraulic cylinder are electrically connected through the control component;
the operation channel is an annular channel, and the first powder wrapping channel, the water passing channel, the second powder wrapping channel and the waiting channel are connected in a circulating way; the transmission assembly comprises a transmission box body, a motor, a main shaft and a transmission shaft are fixedly arranged on the bottom surface of the transmission box body, the motor is in transmission connection with the main shaft, a rotating arm wheel is fixedly arranged on the main shaft, a sheave is fixedly arranged at the upper end of the transmission shaft in a rotating mode, a transmission connecting shaft is fixedly arranged on the sheave, and the upper end of the transmission connecting shaft is fixedly connected with the transmission connecting plate; the rotating arm wheel and the grooved wheel form a grooved wheel transmission mechanism; when the round pin enters the radial groove, the rotating arm wheel drives the grooved wheel to rotate by a quarter arc, the grooved wheel drives the powder wrapping box body component to slide through part of the operation groove through the transmission connecting shaft and the transmission connecting plate, when the round pin is separated from the radial groove, the convex locking arc of the rotating arm wheel is locked and matched with the concave locking arc of the grooved wheel in a rotating way, the grooved wheel stops rotating, and the fixedly connected transmission connecting shaft, the transmission connecting plate and the powder wrapping box body component stop moving;
arc-shaped protrusions are uniformly distributed on groove surfaces of the first powder wrapping groove channel and the second powder wrapping groove channel, so that the box body is subjected to jolt treatment in powder wrapping operation, and adhered powder wrapping is further separated from meat products in a vibrating manner, so that the surface of the meat products is uniformly wrapped with the powder.
2. The pre-fried chicken conditioning food according to claim 1, wherein the marinade used in the step (2) is prepared by mixing 30-40 parts of ice water, 5-10 parts of edible salt, 1-5 parts of spice powder, 1-5 parts of pepper powder, 0.5-2 parts of ginger powder, 5-10 parts of cooking wine, 1-5 parts of white sugar, 1-5 parts of garlic powder, 1-5 parts of Orleans marinade, 1-5 parts of pricklyash peel powder, 1-4 parts of cinnamon powder and 0.2-2 parts of rosemary powder; 50g of marinade is used per 500g of chicken feed.
3. The pre-fried chicken conditioning food of claim 1, wherein the hydrophilic polysaccharide mixture is prepared by mixing xanthan gum, sodium alginate and konjac gum according to a mass ratio of 3.8:1.2:0.6.
4. The pre-fried chicken conditioning food product of claim 1, wherein the tumbling conditions in step (2) are: vacuum degree-0.1 MPa, rolling speed of 15-20r/min, temperature of 0-10deg.C, and rolling time of more than 20 min.
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