CN203120856U - Sliced cold chicken industrial automatic production processing equipment - Google Patents
Sliced cold chicken industrial automatic production processing equipment Download PDFInfo
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- CN203120856U CN203120856U CN201220749617XU CN201220749617U CN203120856U CN 203120856 U CN203120856 U CN 203120856U CN 201220749617X U CN201220749617X U CN 201220749617XU CN 201220749617 U CN201220749617 U CN 201220749617U CN 203120856 U CN203120856 U CN 203120856U
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 78
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000725 suspension Substances 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims description 109
- 241000208317 Petroselinum Species 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 26
- 235000011197 perejil Nutrition 0.000 claims description 26
- 230000029087 digestion Effects 0.000 claims description 22
- 206010053615 Thermal burn Diseases 0.000 claims description 16
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract 4
- 244000144977 poultry Species 0.000 abstract 4
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 27
- 239000000047 product Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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Abstract
The utility model discloses sliced cold chicken industrial automatic production processing equipment. A basket containing poultry sequentially passes through a pre-scalding unit, a pre-cooling unit, a cooking unit and a cooling unit along a suspension conveying line; the poultry is pre-scalded by the pre-scalding unit for 50 to 120 seconds at the temperature of 85 to 95 DEG C, is pre-cooled by the pre-cooling unit for 50 to 120 seconds at the temperature of 0 to 30 DEG C, and is cooked by the cooking unit for 40 to 80 minutes at the temperature of 70 to 95 DEG C; and the cooked poultry enters the cooling unit, is cooled repeatedly, and then is output. The equipment comprises the suspension conveying line, a scalding water tank, a water cooling tank, a cooking tank and the cooling unit, wherein the poultry is suspended on the suspension conveying line through the basket, and is sequentially processed by the scalding water tank, the water cooling tank, the cooking tank and the cooling unit. According to the process and the equipment, the attractiveness of a sliced cold chicken product is improved, so that the sliced cold chicken product looks good and tastes good.
Description
Technical field
The utility model relates to carnivorous processing technique field, particularly a kind of boiled chicken with parsley industrial automation manufacturing and processing equipment.
Background technology
Present key step of making boiled chicken with parsley is put into the water that is added with yellow rice wine, salt for the three yellow chickens that will clean earlier and is boiled to disconnected living, puts into cold water then it is cooled completely, and the three yellow chickens that will cool completely are at last spread condiments such as bruised ginger, garlic solvent, chopped spring onion and get final product.According to this kind way, the capital equipment of boiled chicken with parsley when batch production is produced mainly realized by jacketed pan.The three yellow chickens that namely manually will handle well are put into and carry out boiling in the jacketed pan, well-done three yellow chickens are put in the cold rinse bank cool off then, and three yellow chickens of final drip-dry are packed warehouse-in.This workshop-based technological process of production is mainly finished by manpower, and its automaticity is low, the labour intensity height, and productivity ratio is low, the product quality instability.Maturing process in the production process adopts jacketed pan to process, this processing mode because exist in this interface of jacketed pan is eaten raw and prepared food and the phenomenon of depositing, it is unintelligible just to give birth to ripe interface, so in national relevant design standard, have dispute, especially be difficult to reach the inspection and quarantine standard of importing and exporting.
The suitability for industrialized production of boiled chicken with parsley is exactly by modernized process equipment, and pipelining is decomposed into some operations with the manufacturing process of its original kitchen dish and produces, and has comprised that substantially chick butchers processing and two stages of chick shortening.
(1) three yellow chicken profile typing is poor, and then makes that the boiled chicken with parsley of finally making is easily deformable, and appearance is relatively poor, and the local flavor trend is general.
(2) owing to treat that the move mode of fowl body material in cook vat of boiling belongs to unidirectional movement, the output of its production line is subjected to certain limitation, if will increase the output of its wall scroll production line, transporting velocity when needing to accelerate boiling, in the overall length that guarantees to have increased under the digestion time cook vat, because arts demand will become excessive, so that the manufacturing of equipment, transportation and installation all will be very difficult.
The utility model content
In order to improve the appearance of boiled chicken with parsley product, make it have profile and local flavor preferably, and solve digesting apparatus in the actual production process manufacturing, add a difficult problem that runs into man-hour, the utility model provides a kind of boiled chicken with parsley industrial automation production and processing technology and equipment.
Described technical scheme is as follows:
A kind of boiled chicken with parsley industrial automation manufacturing and processing equipment, it comprises suspension conveying line, scalds unit, precooling unit, boiling unit and cooling unit in advance, the fowl body is placed on the described suspension conveying line by the material basket, and handle through described pre-unit, precooling unit, boiling unit and the cooling unit of scalding successively, the epidermis that described pre-boiling hot unit is used for the fowl body soaks boiling hot, it scalds temperature in advance is 85 ~ 95 ℃, and scalding the time in advance is 50 ~ 120 seconds; Described precooling unit is used for the quick cooling and shaping of epidermis after the fowl body scalds water, and its chilling temperature is 0 ~ 30 ℃, and be 50 ~ 120 seconds cool time; Described boiling unit is used for the disconnected living and seasoning of fowl body boiling, and its boiling temperature is 70 ~ 95 ℃, and digestion time is 40 ~ 80 minutes; Described cooling unit is used for the cooling after the boiling of fowl body.
Described cooling unit comprises first cooling by wind device, water cooling tank and second wind cooling device, and the fowl body after the boiling cools off by described first cooling by wind device, water cooling tank and second wind cooling device successively in turn by described suspension conveying line;
The air-cooled temperature of described first cooling by wind device is 20 ~ 25 ℃, and the air-cooled time is 10 ~ 20 minutes, and the fowl body core temperature behind described first cooling by wind device is smaller or equal to 40 ℃;
The water-cooled temperature of described water cooling tank is 0 ~ 4 ℃, and the water-cooled time is 20 ~ 40 minutes, through the cooled fowl body core temperature of described water cooling tank smaller or equal to 7 ℃;
The air-cooled temperature of described second wind cooling device is 0 ~ 2 ℃, and the second wind cooling time is 20 ~ 40 minutes, and the fowl body core temperature after described second wind cooling device is air-cooled is smaller or equal to 7 ℃.
Described boiling unit comprises the first boiling unit and the second boiling unit of series connection, the material basket that the fowl body is housed enters the described second boiling unit again and carries out boiling after the described first boiling unit boiling, the boiling temperature of the described first boiling unit is 82 ~ 85 ℃, and digestion time is 20 ~ 40 minutes; The boiling temperature of the described second boiling unit is 85 ~ 90 ℃, and digestion time is 20 ~ 40 minutes.
The digestion time of the described first boiling unit is 25 ~ 35 minutes, and the digestion time of the described second boiling unit is 25 ~ 35 minutes.
The described first boiling unit and the second boiling unit comprise at least one section cook vat respectively, and the material basket that the fowl body is housed is carried through baffling boiling repeatedly in each section cook vat, and wherein the digestion time of each section cook vat and boiling temperature can independently be adjusted.
Be provided with two sections cook vats in the described first boiling unit, two sections described cook vats are in series, and material basket output after a baffling boiling is carried at least in each section cook vat of fowl body is housed;
Be provided with two sections cook vats in the described second boiling unit, two sections described cook vats are in series, the back segment cook vat of the leading portion cook vat of the described second boiling unit and the described first boiling unit is in series, and material basket output after a baffling boiling is carried at least in each section cook vat of fowl body is housed.
The described pre-unit that scalds is one to scald tank, and described precooling unit is a pre-cold rinse bank, the material basket that the fowl body is housed by described suspension conveying line in turn through scalding tank and cold rinse bank in advance.
The beneficial effect that technical scheme provided by the utility model is brought is:
A. the utility model cooperatively interacts by suspension conveying line and pre-unit, precooling unit, boiling unit and the cooling unit of scalding, and finishes the industrialization of boiled chicken with parsley and produces automatically, has obviously alleviated labour intensity.Suspension conveying line is singly to advance singly in the automatic cook vat of sealing, and import and outlet are separated by far away, realized that effectively district and the ripe district physics on raw material and product, air of giving birth in the boiled chicken with parsley process effectively isolates, simultaneously, this design also meets national relevant design standard fully and imports and exports the inspection and quarantine standard.
B. the utility model scalds temperature and time, precooling temperature and time in advance, reaches boiling and cool time and temperature by control fowl body, make the making raw material three yellow chickens of boiled chicken with parsley have good profile typing, and not yielding, and then improved the appearance of boiled chicken with parsley final products.
C. the utility model is provided with the multistage cook vat in the boiling unit, the material basket that the fowl body is housed is finished the boiling conveying along each section cook vat in turn, the material basket enters the hypomere cook vat and proceeds boiling after repeatedly the baffling boiling is carried in same cook vat, the baffling boiling mode of movement of cook vat can reduce the length dimension of cook vat, avoid cook vat to become bigger, make the manufacturing of cook vat, transportation and installation become and are more prone to, if need to increase the output of wall scroll production line, can also can obviously not increase the appearance and size of cook vat simultaneously by in same cook vat, increasing the number of times that material basket baffling is carried.
Description of drawings
In order to be illustrated more clearly in the technical scheme among the utility model embodiment, the accompanying drawing of required use is done to introduce simply in will describing embodiment below, apparently, accompanying drawing in describing below only is embodiment more of the present utility model, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain other accompanying drawing according to these accompanying drawings.
Fig. 1 is boiled chicken with parsley suitability for industrialized production processing process figure provided by the utility model;
Fig. 2 is boiled chicken with parsley suitability for industrialized production process equipment layout drawing provided by the utility model.
Among the figure:
1. shaping workbench; 2. expect the basket conveyer belt; 3. suspension conveying line; 4. scald the unit in advance; 5. precooling unit; 7. boiling unit, 71. first boiling unit, 72. second boiling unit; 9. cooling unit, 91. first cooling by wind devices; 92. water cooling tank; 93. the second wind cooling device, 931. air-coolers.
The specific embodiment
For making the purpose of this utility model, technical scheme and advantage clearer, below in conjunction with accompanying drawing the utility model embodiment is described in further detail.
As shown in Figure 1, the utility model provides a kind of boiled chicken with parsley industrial automation production and processing technology, and it is described in detail from raw material and is transported to each middle flow process of boiled chicken with parsley finished product delivery.The raw material three yellow chickens by cleaning is nursed one's health, come in shaping dress basket unit wherein enter pre-unit, precooling unit, boiling unit and the cooling unit of scalding of fowl body successively, fowl body after the boiling is exported after cooling unit repeatedly cools off, make boiled chicken with parsley, the material that the fowl body is housed is hung in the key, storage and the delivery output of product are realized in follow-up unit such as frame up through weighing.
Figure 2 shows that a kind of boiled chicken with parsley industrial automation manufacturing and processing equipment, it comprises housekeeping platform 1, material basket conveyer belt 2, suspension conveying line 3, scalds unit 4, precooling unit 5, boiling unit 7 and cooling unit 9 in advance.Fowl body after putting in order at housekeeping platform 1 is hung on the material basket, to expect that then basket is placed on the material basket conveyer belt 2, the material basket automatically hang to suspension conveying line 3 on, and handle through pre-unit 4, precooling unit 5, boiling unit 7 and the cooling unit 9 of scalding successively, the epidermis that pre-boiling hot unit 4 is used for the fowl body soaks boiling hot, it scalds temperature in advance is 85 ~ 95 ℃, and scalding the time in advance is 50 ~ 120 seconds; Precooling unit 5 is used for the quick cooling and shaping of epidermis after the fowl body scalds water, and its chilling temperature is 0 ~ 30 ℃, and be 50 ~ 120 seconds cool time; Boil unit 7 and be used for the disconnected living and seasoning of fowl body boiling, its boiling temperature is 70 ~ 95 ℃, and digestion time is 40 ~ 80 minutes; Cooling unit 9 is used for the cooling after the boiling of fowl body.It is one to scald tank that wherein pre-scalded unit 4, and precooling unit 5 is a pre-cold rinse bank, and the material basket that the fowl body is housed in turn through scalding tank and pre-cold rinse bank, is finished the pre-boiling hot and precooling of fowl body by suspension conveying line 3.
Cooling unit 9 wherein comprises first cooling by wind device 91, water cooling tank 92 and second wind cooling device 93, and the fowl body after the boiling cools off by first cooling by wind device 91, water cooling tank 92 and second wind cooling device 93 successively by suspension conveying line 3;
The air-cooled temperature of first cooling by wind device 91 is 20 ~ 25 ℃, and the air-cooled time is 10-20 minute, and the fowl body core temperature behind first cooling by wind device 91 is smaller or equal to 40 ℃; The first cooling by wind device 91 here is to be arranged at one independently to carry out in air-dry, relies on the axial flow blower that is installed on the roof to realize the forced-ventilated air cooling, and it is air-cooled also can to adopt fan to carry out.
The water-cooled temperature of water cooling tank 92 is 0 ~ 4 ℃, and the water-cooled time is 20-40 minute, through the cooled fowl body core temperature of water cooling tank smaller or equal to 7 ℃.
The air-cooled temperature of second wind cooling device 93 is 0 ~ 2 ℃, and the second wind cooling time is 20-40 minute, and the fowl body core temperature after second wind cooling device 93 is air-cooled is smaller or equal to 7 ℃.It also is independently to carry out in the chilling room that fowl body after the boiling is carried out second wind cooling, material basket after water-cooled enters in the second wind cooling device 93, second wind cooling device 93 is air-cooler 931, and the refrigeration by air-cooler 931 is realized the second wind cooling to fowl body after the boiling.
Boiling unit 7 comprises the first boiling unit 71 and the second boiling unit 72 of series connection, the material basket that the fowl body is housed enters the second boiling unit 72 again and carries out boiling after 71 boilings of the first boiling unit, the boiling temperature of the first boiling unit 71 is 82 ~ 85 ℃, and digestion time is 20 ~ 40 minutes; The boiling temperature of the second boiling unit 72 is 85 ~ 90 ℃, and digestion time is 20 ~ 40 minutes.
Preferably, the digestion time of the first boiling unit 71 is 25 ~ 35 minutes, and the digestion time of the second boiling unit 72 is 25 ~ 35 minutes.
As shown in Figure 2, the first boiling unit 71 and the second boiling unit 72 comprise at least one section cook vat respectively, and the material basket that the fowl body is housed is carried through baffling boiling repeatedly in each section cook vat, and wherein the digestion time of each section cook vat and boiling temperature can independently be adjusted.Cook vat among Fig. 2 arranges four sections, and the material basket that the fowl body is housed carries out repeatedly baffling in same cook vat carries, and wherein the boiling temperature of preceding two sections cook vats is 82 ~ 85 ℃, and digestion time is 20 ~ 40 minutes; The boiling temperature of the two sections cook vats in back is 85 ~ 90 ℃, and digestion time is 20 ~ 40 minutes, can carry number of times according to the length of concrete each section cook vat and the baffling that digestion time is determined each section cook vat.
Above-mentioned the utility model embodiment sequence number does not represent the quality of embodiment just to description.
The above only is preferred embodiment of the present utility model, and is in order to limit the utility model, not all within spirit of the present utility model and principle, any modification of doing, is equal to replacement, improvement etc., all should be included within the protection domain of the present utility model.
Claims (7)
1. boiled chicken with parsley industrial automation manufacturing and processing equipment, it is characterized in that: it comprises suspension conveying line (3), scalds unit (4), precooling unit (5), boiling unit (7) and cooling unit (9) in advance, the fowl body is placed on the described suspension conveying line (3) by the material basket, and handle through described pre-unit (4), precooling unit (5), boiling unit (7) and the cooling unit (9) of scalding successively, the epidermis that described pre-boiling hot unit (4) is used for the fowl body soaks boiling hot, it scalds temperature in advance is 85 ~ 95 ℃, and scalding the time in advance is 50 ~ 120 seconds; Described precooling unit (5) is used for the quick cooling and shaping of epidermis after the fowl body scalds water, and its chilling temperature is 0 ~ 30 ℃, and be 50 ~ 120 seconds cool time; Described boiling unit (7) is used for the disconnected living and seasoning of fowl body boiling, and its boiling temperature is 70 ~ 95 ℃, and digestion time is 40 ~ 80 minutes; Described cooling unit (9) is used for the cooling after the boiling of fowl body.
2. according to right 1 described boiled chicken with parsley industrial automation manufacturing and processing equipment, it is characterized in that:
Described cooling unit (9) comprises first cooling by wind device (91), water cooling tank (92) and second wind cooling device (93), and the fowl body after the boiling cools off by described first cooling by wind device (91), water cooling tank (92) and second wind cooling device (93) successively in turn by described suspension conveying line (3);
The air-cooled temperature of described first cooling by wind device (91) is 20 ~ 25 ℃, and the air-cooled time is 10 ~ 20 minutes, and the fowl body core temperature behind described first cooling by wind device (91) is smaller or equal to 40 ℃;
The water-cooled temperature of described water cooling tank (92) is 0 ~ 4 ℃, and the water-cooled time is 20 ~ 40 minutes, through the cooled fowl body core temperature of described water cooling tank (92) smaller or equal to 7 ℃;
The air-cooled temperature of described second wind cooling device (93) is 0 ~ 2 ℃, and the second wind cooling time is 20 ~ 40 minutes, and the fowl body core temperature after described second wind cooling device (93) is air-cooled is smaller or equal to 7 ℃.
3. boiled chicken with parsley industrial automation manufacturing and processing equipment according to claim 1 is characterized in that:
Described boiling unit (7) comprises the first boiling unit (71) and the second boiling unit (72) of series connection, the material basket that the fowl body is housed enters the described second boiling unit (72) again and carries out boiling after described first boiling unit (71) boiling, the boiling temperature of the described first boiling unit (71) is 82 ~ 85 ℃, and digestion time is 20 ~ 40 minutes; The boiling temperature of the described second boiling unit (72) is 85 ~ 90 ℃, and digestion time is 20 ~ 40 minutes.
4. boiled chicken with parsley industrial automation manufacturing and processing equipment according to claim 3 is characterized in that:
The digestion time of the described first boiling unit (71) is 25 ~ 35 minutes, and the digestion time of the described second boiling unit (72) is 25 ~ 35 minutes.
5. boiled chicken with parsley industrial automation manufacturing and processing equipment according to claim 3 is characterized in that:
The described first boiling unit (71) and the second boiling unit (72) comprise at least one section cook vat respectively, the material basket that the fowl body is housed is carried through baffling boiling repeatedly in each section cook vat, and wherein the digestion time of each section cook vat and boiling temperature can independently be adjusted.
6. boiled chicken with parsley industrial automation manufacturing and processing equipment according to claim 5 is characterized in that:
Be provided with two sections cook vats in the described first boiling unit (71), two sections described cook vats are in series, and material basket output after a baffling boiling is carried at least in each section cook vat of fowl body is housed;
Be provided with two sections cook vats in the described second boiling unit (72), two sections described cook vats are in series, the back segment cook vat of the leading portion cook vat of the described second boiling unit (72) and the described first boiling unit (71) is in series, and material basket output after a baffling boiling is carried at least in each section cook vat of fowl body is housed.
7. according to the arbitrary described boiled chicken with parsley industrial automation manufacturing and processing equipment of claim 1-6, it is characterized in that:
The described pre-unit (4) that scalds is one to scald tank, and described precooling unit (5) is a pre-cold rinse bank, the material basket that the fowl body is housed by described suspension conveying line (3) in turn through scalding tank and cold rinse bank in advance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201220749617XU CN203120856U (en) | 2012-12-31 | 2012-12-31 | Sliced cold chicken industrial automatic production processing equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201220749617XU CN203120856U (en) | 2012-12-31 | 2012-12-31 | Sliced cold chicken industrial automatic production processing equipment |
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| Publication Number | Publication Date |
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| CN203120856U true CN203120856U (en) | 2013-08-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201220749617XU Expired - Fee Related CN203120856U (en) | 2012-12-31 | 2012-12-31 | Sliced cold chicken industrial automatic production processing equipment |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461454A (en) * | 2013-09-16 | 2013-12-25 | 句容市红掌食品有限公司 | Ventilation water cooling poultry processing production line |
| CN103478515A (en) * | 2013-08-23 | 2014-01-01 | 南京桂花鸭（集团）有限公司 | Continuous poultry boiling system |
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN103988878A (en) * | 2014-05-23 | 2014-08-20 | 徐州鑫珂食品有限公司 | Cut duck sterilization technology |
| CN105360983A (en) * | 2015-12-02 | 2016-03-02 | 许庭庭 | Making device of sliced boiled chicken |
| CN105360984A (en) * | 2015-12-02 | 2016-03-02 | 许庭庭 | Making device for sliced boiled chicken |
| CN105495383A (en) * | 2015-12-02 | 2016-04-20 | 许庭庭 | Plain boiled chicken making machine |
| CN108308547A (en) * | 2018-02-06 | 2018-07-24 | 安徽兰兮工程技术开发有限公司 | A kind of braised chicken production system |
| WO2020087997A1 (en) * | 2018-11-02 | 2020-05-07 | 江苏省农业科学院 | Yellow-feathered chicken material production method applicable to chinese food cooking method and product |
| CN116210934A (en) * | 2023-03-24 | 2023-06-06 | 马鞍山韦和机械设备有限公司 | A kind of poached chicken production line |
| CN116268479A (en) * | 2023-03-25 | 2023-06-23 | 马鞍山韦和机械设备有限公司 | A mixed production system of white-cut chicken and spiced chicken |
-
2012
- 2012-12-31 CN CN201220749617XU patent/CN203120856U/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478515A (en) * | 2013-08-23 | 2014-01-01 | 南京桂花鸭（集团）有限公司 | Continuous poultry boiling system |
| CN103461454A (en) * | 2013-09-16 | 2013-12-25 | 句容市红掌食品有限公司 | Ventilation water cooling poultry processing production line |
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN103988878A (en) * | 2014-05-23 | 2014-08-20 | 徐州鑫珂食品有限公司 | Cut duck sterilization technology |
| CN105495383A (en) * | 2015-12-02 | 2016-04-20 | 许庭庭 | Plain boiled chicken making machine |
| CN105360984A (en) * | 2015-12-02 | 2016-03-02 | 许庭庭 | Making device for sliced boiled chicken |
| CN105360983A (en) * | 2015-12-02 | 2016-03-02 | 许庭庭 | Making device of sliced boiled chicken |
| CN108308547A (en) * | 2018-02-06 | 2018-07-24 | 安徽兰兮工程技术开发有限公司 | A kind of braised chicken production system |
| CN108308547B (en) * | 2018-02-06 | 2021-06-25 | 安徽兰兮工程技术开发有限公司 | Braised chicken production system |
| WO2020087997A1 (en) * | 2018-11-02 | 2020-05-07 | 江苏省农业科学院 | Yellow-feathered chicken material production method applicable to chinese food cooking method and product |
| CN116210934A (en) * | 2023-03-24 | 2023-06-06 | 马鞍山韦和机械设备有限公司 | A kind of poached chicken production line |
| CN116210934B (en) * | 2023-03-24 | 2025-10-17 | 马鞍山韦和机械设备有限公司 | White chicken production line |
| CN116268479A (en) * | 2023-03-25 | 2023-06-23 | 马鞍山韦和机械设备有限公司 | A mixed production system of white-cut chicken and spiced chicken |
| CN116268479B (en) * | 2023-03-25 | 2025-07-08 | 马鞍山韦和机械设备有限公司 | Mixed production system of white cut chicken and spiced chicken |
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