CN106722309A - Chicken claw processing technology - Google Patents
Chicken claw processing technology Download PDFInfo
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- CN106722309A CN106722309A CN201611130553.4A CN201611130553A CN106722309A CN 106722309 A CN106722309 A CN 106722309A CN 201611130553 A CN201611130553 A CN 201611130553A CN 106722309 A CN106722309 A CN 106722309A
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
This patent application discloses chicken claw processing technology, comprise the following steps, step one：The processing of raw material chicken feet；Step 2：Precook；Step 3：The preparation of soak；Step 4：Brewed and boiling；Step 5：Spice；Step 6：Vacuum packaging.Present patent application has saved processing step, reduces the immersion number of times of chicken claw, effectively increases operating efficiency.
Description
Technical field
The present invention relates to meat preservation field, and in particular to a kind of chicken claw processing technology.
Background technology
Chicken claw is chicken feet, is the byproduct of chicken processing, and the nutritive value of chicken feet is very high, and it is rich in protein, calcium, iron etc.
Various nutriments.Be not valued by the people in the past, or abandoned or processed together with chicken, its edible and economic worth not by
Fully excavate.The product with chicken feet as development of raw materials gradually emerges in recent years, such as pot-stewed chicken pawl, bubble chicken feet, Chicken Feet with Pickled Peppers, chicken claw
Because its delicate fragrance is tender and crisp, tasty and refreshing appetizing, long times of aftertaste, it is deep to be liked by teenager and a middle-aged person, be lie fallow, travel, at home, present
The good merchantable brand of kith and kin.
Because product has abundant customer resources, so existing product is a lot, mainly Chicken Feet with Pickled Peppers and halogen chicken claw,
The preparation method of existing chicken claw all has that some are common, first, otherwise the treatment of opposite chicken feet is using chemical agent, and
Just deal with improperly, cause chicken feet eating mouth feel or nutrition to incur loss；Secondly, soak is single, manufactured goods local flavor and nutrition
It is not enough；3rd, storage technology can not well ensure product taste, be packed such as after high-temperature sterilization；4th, present chicken feet processing
Generally require, by soaking cooking repeatedly, the harmful substances such as nitrite easily to be produced in the process, influence the body of eater
Body health.Importantly, integration of drinking and medicinal herbs is accomplished in the nutrition that existing these preparation methods are not bound with chicken claw itself, chicken claw
Edibility perform to maximum.Additionally, because in the treatment of live chickens pawl, present processing method is often that will go on chicken feet
Nail and the cleaning of chicken feet is carried out separately, and the nail that goes to chicken feet is all manually cut one by one, is removing nail
The step on very waste of manpower cost, production efficiency is relatively low.
In order to allow people to have in good taste, good for health, integration of drinking and medicinal herbs chicken claw, it is necessary to one kind is rational, meet diet
Health standards and chicken claw processing technology that production efficiency is higher.
The content of the invention
In order to overcome disadvantages mentioned above, the invention is intended to provide, a kind of eating mouth feel is good, good for health, integration of drinking and medicinal herbs nourishing
The preparation method of chicken claw.
To reach above-mentioned purpose, there is provided following scheme：
Scheme one：Chicken claw processing technology, comprises the following steps：
Step one：The processing of raw material chicken feet：Chicken feet is poured into automatic shearing pawl machine, automatic shearing pawl machine will pour into automatic shearing pawl machine
All chicken feets cut off nail one by one, and in chicken feet to be rushed in the discharge pipe connected with automatic shearing pawl machine after having cut nail with water；
Multiple nozzles for rinsing chicken feet are installed on the inwall of the discharge pipe；Cut what is discharged from discharge pipe nail and complete
The chicken feet of cleaning frames up；
Each chicken feet typically has five nails, compared to needing nail one by one to cut one by one when manually removing nail in the past, now
Only need to pour into chicken feet in automatic shearing pawl machine, the five of each chicken feet nails can be cut by automatic shearing pawl machine.
Each chicken feet is trimmed the nails after finishing, and automatic shearing pawl machine is rushed in discharge pipe chicken feet by hydraulic pressure, is released chicken feet with water automatic
Cut pawl machine trim the nails seat in the plane while serve to the effect of the high pressure washing of chicken feet.And after chicken feet is charged in drainpipe, pass through
The clear water that multiple nozzles on draining inside pipe wall spray further is cleaned in discharge process.When chicken feet is from discharge pipe
The step of trimming the nails and clean is completed simultaneously during discharge, whole procedure of processing is reduced, process time is effectively saved,
Improve production efficiency.
Step 2：Precook：Chicken feet after being processed in step one is put into 100 DEG C of boiling water, precook 3~5min, removes chicken
Watery blood in pawl is until chicken feet integrally whitens.
Precooked in the boiling water for boiling by by chicken feet, the watery blood in removal live chickens pawl reaches raw and sterilized purpose.
Step 3：The preparation of soak：By the fruit of Chinese magnoliavine of the old ginger of wash clean, hot red pepper and frying, honeycomb, the root of three-nerved spicebush, Huang
Stilbene, Ligusticum wallichii and the fruit of Chinese wolfberry are put into altar, put one layer of garlic and Chinese prickly ash respectively above, are submerged with 5% salt solution, and sealing is dipped to
It is few to obtain soak within 10 days, it is standby；
The root of three-nerved spicebush：Nature and flavor are pungent, temperature.Return lung, spleen, kidney, bladder warp.Cure mainly promoting qi circulation and relieving pain, warming kidney for dispelling cold.For cold obstruction causing qi stagnation, chest and abdomen
Distending pain, the circulation of vital energy in the wrong direction breathes heavily urgency, deficiency-cold in the urinary bladder, enuresis frequent micturition, hernia pain, through cold stomachache.
Ligusticum wallichii：Nature and flavor are pungent, temperature.Return liver, courage, pericardium channel.Cure mainly blood-activating and qi-promoting, wind-expelling pain-stopping.For chest impediment and cardialgia, chest side of body
Shouting pain, tumbling and swelling, irregular menstruation, closed dysmenorrhea, lump in the abdomen lump in the abdomen stomachache, headache, arthralgia pain due to rheumatism.
The fruit of Chinese magnoliavine：Nature and flavor are sour, sweet, temperature.Return woman's lung, the heart, kidney channel.Astringent or styptic treatment for spontaneous sweating, nourishing generate fluid, kidney calming can be restrained.With
Breathed heavily in long void of coughing, emission, enuresis frequent micturition, endless diarrhea, spontaneous sweating, injury thirst, Heat Diabetes, palpitation and insomnia.
The Radix Astragali：It is bitter in taste, tremble with fear.Return lung, courage, spleen, large intestine, small intestinl channel.Cure mainly heat-clearing and damp-drying drug, purging intense heat and detonicating, hemostasis, peace
Tire.For damp-warm syndrome, summer-heat and damp, evil of vomitting uncomfortable in chest, damp and hot feeling of fullness, rush down dysentery, jaundice, cough with lung heat, hyperpyrexia polydipsia, blood-head tells nosebleed, carbuncle swells
Sore, fetal irritability.
Honeycomb：Nature and flavor are sweet, put down.Return stomach.Being capable of detoxicating and destroying parasites, wind-expelling pain-stopping.For sore swollen toxin, acute mastitis, scrofula, skin
Skin stubborn dermatitis, the fungal infection of the hand, toothache, arthralgia pain due to rheumatism.
The fruit of Chinese wolfberry：Nature and flavor are pungent, temperature.Return liver, courage, pericardium channel.Cure mainly blood-activating and qi-promoting, wind-expelling pain-stopping.For chest impediment and cardialgia, chest
Side of body shouting pain, tumbling and swelling, irregular menstruation, closed dysmenorrhea, lump in the abdomen lump in the abdomen stomachache, headache, arthralgia pain due to rheumatism.
It is partially pungent because being added in the things such as capsicum, Chinese prickly ash in chicken feet, easily increased one's load to taste kidney, with the root of three-nerved spicebush, Ligusticum wallichii row
Gas promoting blood circulation is monarch, with the fruit of Chinese magnoliavine, Radix Astragali invigorating qi for consolidating superficies as minister, it is helped with honeycomb, the fruit of Chinese wolfberry, and wherein the fruit of Chinese magnoliavine, Radix Astragali QI invigorating are supported
Blood, removes the gas of having a strong smell of chicken feet again.Medicinal material used is all nature and flavor temperature, flat, and is mostly attributed to stomach and kidney channel, can be edible in eater
After pungent chicken feet, foul smell is effectively discharged out, kidney is protected in stomach invigorating.Can fully be extracted by saline sook in medicine it is effective into
Point.
Step 4：Brewed and boiling：The chicken feet that will be obtained in step 2 is put into the container equipped with soak, wherein chicken feet
: soak=1: 1, cover container cover, sealing and fermenting will be equipped with chicken feet and soak container after 24 hours carries out small fire and adds
Heat is to boiling 2~4min；
Step 5：Spice：The chicken feet that will be obtained in step 4 is pulled out and drained to no longer dripping, and the chicken feet after draining is put into be filled
Make rolling in the container of feed powder, make to be filled on each chicken feet and make feed powder；
Make feed powder by the way that chicken feet is filled, on chicken feet is fully absorbed while moisture condiments can will be made fully tasty to chicken
In pawl, the delicious mouthfeel of chicken feet is improved.Simultaneously, additionally it is possible to effectively intercept chicken feet with the external world reaction, it is ensured that chicken feet it is fresh, prolong
The shelf-life of chicken feet long.
Step 6：Vacuum packaging：The chicken feet that step 5 is obtained, vacuum seal are wrapped up with polypropylene, polyethylene laminated film bag
Mouthful.
By vacuum packaging, this product cryopreservation effect below 5 DEG C can guarantee the quality more than half a year.
The beneficial effects of the invention are as follows：
This technique eliminates the time trimmed the nails, and is effectively saved the production time, improves production efficiency.And in whole technique
In, previously fabricated soak, then the short time chicken feet is placed on it is tasty in soak after i.e. unlatching young man simmer to boiling, subtract
Lacked in other processing technologys repeatedly for a long time immersion chicken feet the step of, the chicken feet being placed in soak by direct slow fire is entered
Taste is cooked, and effectively reduces the generation of nitrite, makes the chicken claw produced by such processing technology more healthy.
The present invention is free of any additive, the mode of production of traditional single production meat products is changed, by Chinese tradition
Herbal cuisine theory innovated by this technique, produce and meet modern's demand, the herbal cuisine leisure food that can be eaten at any time；
Prepared herbal medicine immersion liquid and chicken claw sealing and fermenting, the composition of Chinese medicine are sufficiently dissolved into chicken claw, by this technique system
Into chicken claw it is fresh, fragrant, crisp, mouthfeel is fabulous, can industrialized mass production, allow people to play promoting the circulation of qi while edible chicken claw and arrange
Kidney is supported in the stasis of blood, invigorating the spleen, mitigates the work load of stomach, spleen kidney or even enteron aisle when chicken feet is digested and assimilated.Make one to glut oneself with delicacies
Spicy chicken feet is enjoyed on ground, the stasis of blood gas produced because of spicy can again excluded in time external, only absorbs the chicken useful to human body
The beneficiating ingredients such as the collagen that pawl enriches in itself, protect healthy.
Scheme two：Further, the feed powder of making includes uniformly mixing and being made salt, monosodium glutamate, chicken powder, the anise of powdery
Fennel, capsicum, Chinese prickly ash, cassia bark, spiceleaf and rock sugar, wherein weight ratio are salt：Monosodium glutamate：Chicken powder：Anistree fennel：Capsicum：Chinese prickly ash：Osmanthus
Skin：Spiceleaf：Rock sugar=12:2:1:8:12:4:2:2:6.
Salt, monosodium glutamate, chicken powder, anistree fennel, capsicum, Chinese prickly ash, cassia bark and spiceleaf are all some conventional spices, use 12:
2:1:8:12:4:2:2:6 weight ratio, taste is moderate, both will not be too pungent or will not be peaceful light, is adapted to pickle preservation chicken claw again
Taste can be made to be adapted to the taste of the people of whole nation most area.
Scheme three：Further, the weight ratio of the fruit of Chinese magnoliavine, honeycomb, the root of three-nerved spicebush, the Radix Astragali, Ligusticum wallichii and the fruit of Chinese wolfberry is 3:1:6:3:6:
1。
The fruit of Chinese magnoliavine, the root of three-nerved spicebush, the Radix Astragali and Ligusticum wallichii are general all as medicinal, edible as health more than honeycomb and matrimony vine, use honeycomb
Sweet taste reconciles the sour-sweet taste of the fruit of Chinese wolfberry and reconciles the pungent taste that the fruit of Chinese magnoliavine, the root of three-nerved spicebush, the Radix Astragali and Ligusticum wallichii produce together,
Make to make the property of medicine more preferable while mouthfeel is kept as far as possible.
Scheme four：Further, old ginger, hot red pepper, garlic, Chinese prickly ash and the Chinese medicine for being soaked together with Chinese medicine in step 3 kind
Weight ratio respectively 3:3:2:2:1.
The taste that the condiments such as old ginger, hot red pepper, garlic and Chinese prickly ash are extracted during immersion can make chicken feet with more
Tasty and refreshing taste, makes while Chinese medicine composition penetrates into chicken feet, during chicken feet can also make one to be detectable by the taste of condiments
The taste of medicine, it is to avoid the user for not liking Chinese medicine eats the taste of medicinal material.
Scheme five：Further, the soak in step 3 completes to make at a temperature of 36~37 degrees Celsius.Soak
Reacted under 36~37 degrees Celsius of constant temperature, can effectively reduce the generation of nitrite.
Scheme six：Further, chicken feet is fermented with soak at a temperature of 36~37 degrees Celsius in step 4.Temperature
Degree is higher, but nitrite is easily produced in the case that salinity is inadequate, but keeps the temperature between 36~37 degrees Celsius
Steady temperature on, both can effectively reduce the generation of nitrite, at the same compare lower temperature, in the temperature range again
Chicken feet and soak can be made fully to permeate, chicken feet is fully absorbed soak.
Scheme seven：Further, chicken feet and soak quickly heat up to boiling after fermentation in step 4.Quickly will immersion
Liquid and chicken feet are heated to boiling, can effectively shorten the peak time that nitrite is produced between 37~100 degrees Celsius, effectively
Reduce the generation of nitrite.
Brief description of the drawings
Fig. 1 is the structural representation of the automatic shearing pawl machine in the embodiment of the present invention.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Reference in Figure of description is：Hopper 1, cut pawl cylinder 2, vibrating motor 3, guide plate 4, single file pipeline 5, water jet
6th, flat thin magnet 7, fixed plate 8, electromagnet 9, half model 10, peeling knife 11, discharge pipe 12, nozzle 13.
Scheme one in this programme：Chicken claw processing technology, comprises the following steps：
Step one：The processing of raw material chicken feet：Each chicken feet typically has five nails, because needing one when manually removing nail in the past
Individual nail is cut one by one, that is to say, that a chicken feet needs to cut five times, now only needs and chicken feet is poured into automatic shearing pawl in heaps
In machine by the sparge pipe that is connected on automatic shearing pawl machine spray water under high pressure will still stay in shearing seat in the plane chicken feet rush in
The discharge pipe 12 of the outlet connection of automatic shearing pawl machine；By automatic shearing pawl machine replace it is artificial carry out that chicken feet trims the nails can be effective
The working time is saved, operating efficiency is lifted.And after each chicken feet is trimmed the nails and finished, automatic shearing pawl machine passes through hydraulic pressure by chicken feet
Rush in discharge pipe 12, with water by chicken feet release automatic shearing pawl machine trim the nails seat in the plane while serve high pressure washing to chicken feet
Effect.And after chicken feet is charged in drainpipe, by the clear water of the ejection of multiple nozzles 13 on draining inside pipe wall in discharge process
In further cleaned.The step of trimming the nails and clean is completed simultaneously when chicken feet is discharged from discharge pipe 12,
Whole procedure of processing is reduced, process time is effectively saved, production efficiency is improve.Chicken feet is poured into automatic shearing pawl machine,
All chicken feets that automatic shearing pawl machine will pour into automatic shearing pawl machine cut off nail one by one, and are rushed in chicken feet with water after nail has been cut
In the discharge pipe 12 connected with automatic shearing pawl machine；Multiple nozzles for rinsing chicken feet are installed on the inwall of the discharge pipe 12
13；The chicken feet cut nail and complete to clean that will be discharged from discharge pipe 12 frames up.
Step 2：Precook：Chicken feet after being processed in step one is put into 100 DEG C of boiling water, precook 3~5min, according to
The meat of chicken feet always precook the time firmly by selection, and the older selection 5min of meat, the tenderer selection 3 of meat is quick；In removing chicken feet
Watery blood is until chicken feet integrally whitens.Precooked in the boiling water for boiling by by chicken feet, the watery blood in removal live chickens pawl reaches life
With sterilized purpose.
Step 3：The preparation of soak：By the fruit of Chinese magnoliavine of the old ginger of wash clean, hot red pepper and frying, honeycomb, the root of three-nerved spicebush, Huang
Stilbene, Ligusticum wallichii and the fruit of Chinese wolfberry are put into altar, put one layer of garlic and Chinese prickly ash respectively above, are submerged with 5% salt solution, and sealing is dipped to
It is few to obtain soak within 10 days, it is standby；Wherein, the weight ratio of the fruit of Chinese magnoliavine, honeycomb, the root of three-nerved spicebush, the Radix Astragali, Ligusticum wallichii and the fruit of Chinese wolfberry is 3:1:6:
3:6:1.The weight ratio respectively 3 of the old ginger, hot red pepper, garlic, Chinese prickly ash and the Chinese medicine that are soaked together with this six kinds of Chinese medicines:3:2:
2:1。
The taste that the condiments such as old ginger, hot red pepper, garlic and Chinese prickly ash are extracted during immersion can make chicken feet with more
Tasty and refreshing taste, makes while Chinese medicine composition penetrates into chicken feet, during chicken feet can also make one to be detectable by the taste of condiments
The taste of medicine, it is to avoid the user for not liking Chinese medicine eats the taste of medicinal material.
It is partially pungent because being added in the things such as capsicum, Chinese prickly ash in chicken feet, easily increased one's load to taste kidney, with the root of three-nerved spicebush, Ligusticum wallichii row
Gas promoting blood circulation is monarch, with the fruit of Chinese magnoliavine, Radix Astragali invigorating qi for consolidating superficies as minister, it is helped with honeycomb, the fruit of Chinese wolfberry, and wherein the fruit of Chinese magnoliavine, Radix Astragali QI invigorating are supported
Blood, removes the gas of having a strong smell of chicken feet again.Medicinal material used is all nature and flavor temperature, flat, and is mostly attributed to stomach and kidney channel, can be edible in eater
After pungent chicken feet, foul smell is effectively discharged out, kidney is protected in stomach invigorating.Can fully be extracted by saline sook in medicine it is effective into
Point.
Step 4：Brewed and boiling：The chicken feet that will be obtained in step 2 is put into the container equipped with soak, wherein chicken feet
: soak=1: 1, cover container cover, sealing and fermenting will be equipped with chicken feet and soak container after 24 hours carries out small fire and adds
Heat is to boiling 2~4min；
Step 5：Spice：The chicken feet that will be obtained in step 4 is pulled out and drained to no longer dripping, and the chicken feet after draining is put into be filled
Make rolling in the container of feed powder, make to be filled on each chicken feet and make feed powder；Wherein making feed powder includes uniformly mixing and being made powdery
Salt, monosodium glutamate, chicken powder, anistree fennel, capsicum, Chinese prickly ash, cassia bark, spiceleaf and rock sugar, wherein weight ratio is salt：Monosodium glutamate：Chicken powder：
Anistree fennel：Capsicum：Chinese prickly ash：Cassia bark：Spiceleaf：Rock sugar=12:2:1:8:12:4:2:2:6.Feed powder is made by rolling, can be abundant
While absorbing moisture on chicken feet, the taste for making feed powder is fully penetrated into chicken feet the inside and go, make the chicken claw the inside taste of finished product
More preferably delicious, mouthfeel is more preferably delicious.
The salt solution of bubble ginger is taken, adds cold water to mix, total salt water: chicken feet=1: 1~1.4, salt is subsequently adding,
Make saline solution total concentration be 6%, add Chinese prickly ash, bubble ginger (stripping and slicing), mixed thoroughly together with chicken feet, continue to soak 6h in container；
Step 6：Vacuum packaging：The chicken feet that step 5 is obtained, vacuum seal are wrapped up with polypropylene, polyethylene laminated film bag.
By vacuum packaging, this product cryopreservation effect below 5 DEG C can guarantee the quality more than half a year.
It is by chicken claw product quality indicator obtained in above step：The intrinsic fresh fragrance of chicken feet, acid is salty moderate, there is bubble meat
Unique fragrance.Separated out without substantially fat, tender crisp taste.Microbiological indicator：Total clump count≤15000/g, coliform≤
30/100g, without pathogenic bacteria.This product delicate fragrance is tender and crisp, less salt, mild acidity, delicious flavour.Rich in amino acid, mineral matter
And vitamin.The chicken claw for fermenting can also manually take off bone, vacuum sealing, and its shelf-life was up to 6 months.
This technique is free of any additive, prepared Chinese medicine fermented liquid and chicken claw sealing and fermenting, and the composition of Chinese medicine is filled
Point be dissolved into chicken claw, and fresh, fragrant, crisp by chicken claw that this technique is made, mouthfeel is fabulous, meets healthy diet standard, energy
Industrialized mass production, allows people that effect of benefiting qi and nourishing blood, liver-kidney tonifying, strengthening the spleen and stomach is played while edible chicken claw.
The chicken feet and soak of soak and step 4 in step 3 are complete at a temperature of 36~37 degrees Celsius
Into making.Nitrite is easily produced in the case that temperature is higher, but salinity is inadequate, but is kept the temperature at 36~37 and is taken the photograph
In steady temperature between family name's degree, the generation of nitrite both can be effectively reduced, while lower temperature is compared, in the temperature
In the range of again chicken feet and soak can be made fully to permeate, chicken feet is fully absorbed soak.In step 4 chicken feet and
Soak quickly heats up to boiling after fermentation.It is quick that soak and chicken feet are heated to boiling, can effectively shorten 37~
The peak time that nitrite is produced between 100 degrees Celsius, effectively reduce the generation of nitrite.
Wherein, automatic shearing pawl machine used in this technique is including being used for loading the hopper 1 of live chickens pawl and being connected with hopper 1
Cut pawl cylinder 2；Hopper 1 is in setting up and down with pawl tin 2 is cut, and the bottom for cutting pawl cylinder 2 is connected with vibrating motor 3；Cut under the side of pawl cylinder 2
End is provided with the outlet for cutting the chicken feet discharge that pawl is finished；Outlet is threaded with discharge pipe 12；Discharge pipe 12 is bimetallic tube
Road, water pipe is communicated with the interlayer of discharge pipe 12, be connected with the inwall of discharge pipe 12 it is multiple connected with water pipe for
Chicken feet to passing through carries out the nozzle 13 of spraying-rinsing；Hopper 1 and the junction for cutting pawl cylinder 2 be provided with it is multiple diagonally downward and to
The elastic guide plate 4 that axle center is gathered；Under the drive of vibrating motor 3, every time vibration can only be dropped from hopper 1 chicken feet to
Cut pawl cylinder 2 in；Cut pawl cylinder 2 and be connected with the single file pipeline 5 for only allowing that a chicken feet passes through with the bottom of hopper 1, the single file pipeline 5 sets
There is the interlayer of connection water pipe, single file pipeline 5 is provided with equally distributed four high pressure water spray nozzles 6 on the inwall of bottom；Single file
The flat thin magnet 7 of annular is inlaid with the outside of the bottom of pipeline 5；Two half models 10 being made according to chicken feet shape are respectively by setting
The electromagnet 9 put on inwall top is connected with the bottom of single file pipeline 5；Two half models 10 are full symmetric, two half models
10 top contour shape is two semicircles being mutually symmetrical, and two half models 10 can completely will fall off the chicken feet parcel for getting off
Firmly；Two structures of half model 10 are all two pawls long and a side pawl, with the situation for avoiding chicken feet from not turned to when dropping；
The water jet 6 of four direction is connected with microcontroller in single file pipeline 5, and waterproof is also equipped with the position of each water jet 6
Camera, the chicken feet image that will be photographed by camera passes to microcontroller, and microcontroller is opened after judging the position of chicken feet
Dynamic corresponding water jet 6 is sprayed water to chicken feet, chicken feet is fallen into model with the position that model matches；In single file pipeline 5
Resilient claw is connected on the position of half model 10, water jet 6 is sprayed water after chicken feet is poured into model, and claw still sticks
Chicken feet；After chicken feet is positioned by half model 10, the position for cutting the peeling knife 11 of pawl 2 surroundings of cylinder according to half model 10 is arranged on,
The nail that half model 10 will be exposed is cut.The back side of half model 10 is provided with the extension spring for being connected to and cutting pawl 2 inwalls of cylinder.When trimming the nails
After finishing, the dead electricity of electromagnet 9 on microprocessor control half model 10 loses magnetism, and half model 10 cuts pawl cylinder 2 by springs return
Wall.The distance cut between pawl 2 inner wall positions of cylinder, each nail in accurate setting half model 10 are connected to by extension spring and peeling knife 11
Locate the position with corresponding peeling knife 11.Peeling knife 11 is linked together with Slab by fixed plate 8, and extension spring is connected to solid
In fixed board 8, so when half model 10 is adsorbed being moved towards single file pipeline 5, peeling knife 11 is also together towards single file pipe
The chicken feet that the bottom of road 5 is clamped by claw.Or, another electromagnetic device is also equipped with peeling knife 11, can be in Slab by chicken
Pawl is moved after fixing towards chicken feet, cuts off the chicken feet part exposed by Slab.
The nail clipper of chicken feet is had no progeny in peeling knife 11, the water under high pressure that water jet 6 sprays chicken feet is rushed in from claw to
Discharge pipe 12.The water under high pressure that water jet 6 sprays is to play a part of to clean chicken feet, guiding is played again and promotes chicken feet to enter into row
The effect of outlet pipe 12.
In order to chicken feet preferably is sent into discharge pipe 12, discharge pipe 12 reaches the underface of one-way pipeline always, or cuts
The bottom surface of pawl cylinder 2 and discharge pipe 12 are all the setting diagonally downward on same inclined-plane, and falling can be direct in the chicken feet for cutting 2 bottom surfaces of pawl cylinder
In sliding into discharge pipe 12.
When chicken feet enters into discharge pipe 12, can be cleaned by the water of the ejection of nozzle 13 on discharge pipe 12 again,
Chicken feet is further cleaned after pawl is cut, the chicken feet finally from the outflow of discharge pipe 12 is also cleaned after pawl is cut.
Automatic shearing pawl machine can be automatically performed cuts pawl operation, effectively reduces handling time, shortens whole process time,
Improve production efficiency.Cleaning operation is completed while completing and cutting pawl, step is reduced, process time is shortened, improve
Production efficiency.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (7)
1. chicken claw processing technology, it is characterised in that comprise the following steps：
Step one：The processing of raw material chicken feet：Chicken feet is poured into automatic shearing pawl machine, automatic shearing pawl machine will pour into automatic shearing pawl machine
All chicken feets cut off nail one by one, and in chicken feet to be rushed in the discharge pipe connected with automatic shearing pawl machine after having cut nail with water；
Multiple nozzles for rinsing chicken feet are installed on the inwall of the discharge pipe；Cut what is discharged from discharge pipe nail and complete
The chicken feet of cleaning frames up；
Step 2：Precook：Chicken feet after being processed in step one is put into 100 DEG C of boiling water, precook 3~5min, in removing chicken feet
Watery blood until chicken feet integrally whiten；
Step 3：The preparation of soak：By the fruit of Chinese magnoliavine of the old ginger of wash clean, hot red pepper and frying, honeycomb, the root of three-nerved spicebush, the Radix Astragali,
Ligusticum wallichii and the fruit of Chinese wolfberry are put into altar, put one layer of garlic and Chinese prickly ash respectively above, are submerged with 5% salt solution, sealing, immersion at least 10
It obtains soak, standby；
Step 4：Brewed and boiling：The chicken feet that will be obtained in step 2 is put into the container equipped with soak, wherein chicken feet: leaching
Bubble liquid=1: 1, container cover is covered, chicken feet and soak are boiled 2~4min by sealed thermostat together after fermenting 24 hours；
Step 5：Spice：The chicken feet that will be obtained in step 4 is pulled out and drained to no longer dripping, and the chicken feet after draining is put into be filled
Make rolling in the container of feed powder, make to be filled on each chicken feet and make feed powder；
Step 6：Vacuum packaging：The chicken feet that step 5 is obtained, vacuum seal are wrapped up with polypropylene, polyethylene laminated film bag.
2. chicken claw processing technology according to claim 1, it is characterised in that：The feed powder of making includes uniformly mixing and being made
The salt of powdery, monosodium glutamate, chicken powder, anistree fennel, capsicum, Chinese prickly ash, cassia bark, spiceleaf and rock sugar, wherein weight ratio are salt：Monosodium glutamate：
Chicken powder：Anistree fennel：Capsicum：Chinese prickly ash：Cassia bark：Spiceleaf：Rock sugar=12:2:1:8:12:4:2:2:6.
3. chicken claw processing technology according to claim 1, it is characterised in that：The fruit of Chinese magnoliavine, honeycomb, the root of three-nerved spicebush, the Radix Astragali, Ligusticum wallichii and
The weight ratio of the fruit of Chinese wolfberry is 3:1:6:3:6:1.
4. chicken claw processing technology according to claim 1, it is characterised in that：Soaked together with Chinese medicine in step 3 kind
The weight ratio respectively 3 of old ginger, hot red pepper, garlic, Chinese prickly ash and Chinese medicine:3:2:2:1.
5. chicken claw processing technology according to claim 1, it is characterised in that：Soak in step 3 is taken the photograph 36~37
Complete to make at a temperature of family name's degree.
6. chicken claw processing technology according to claim 1, it is characterised in that：In step 4 chicken feet and soak 36~
Fermented at a temperature of 37 degrees Celsius.
7. chicken claw processing technology according to claim 1, it is characterised in that：Chicken feet and soak are in fermentation in step 4
After quickly heat up to boiling.
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| CN201611130553.4A CN106722309B (en) | 2016-12-09 | 2016-12-09 | Chicken claw processing technology |
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| CN107232515A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of novel sapor |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
| CN114030666A (en) * | 2021-11-08 | 2022-02-11 | 重庆市轩瑞食品有限公司 | Processing method of sauced chicken feet and full-automatic sealing and packaging machine thereof |
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| CN101548695A (en) * | 2009-05-15 | 2009-10-07 | 陈增伦 | Automatic chicken-feet cutting equipment complex technical proposal |
| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
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| CN107232515A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of processing method of the spicy chicken feet of novel sapor |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
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| CN106722309B (en) | 2020-05-05 |
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