CN113383912A - Preparation method and automatic processing technology of marinated chicken legs - Google Patents
Preparation method and automatic processing technology of marinated chicken legs Download PDFInfo
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- CN113383912A CN113383912A CN202110789266.9A CN202110789266A CN113383912A CN 113383912 A CN113383912 A CN 113383912A CN 202110789266 A CN202110789266 A CN 202110789266A CN 113383912 A CN113383912 A CN 113383912A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0053—Transferring or conveying devices for poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
- A22C9/005—Tumblers and rotating drums for massaging meat in their interior
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- 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
- A23B4/07—Thawing subsequent to freezing
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- 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
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- 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
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Abstract
The invention discloses a preparation method of pot-stewed drumsticks, which comprises the following steps: s1, screening: screening out materials with proper size and specification and storing; s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment; s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use; s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating; s5, roller kneading: rolling the cut chicken legs by a roller; s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials; s7, bagging: bagging the marinated and dried chicken legs, and sterilizing; the invention adopts a mode of combining a unique marinating method with an automatic production process, not only can increase the taste of the marinated chicken leg, but also realizes automatic production.
Description
Technical Field
The invention relates to the technical field of marinated food processing, in particular to a preparation method of marinated chicken legs and an automatic processing technology thereof.
Background
The marinated product is a traditional Chinese food and is mainly characterized in that the finished product is cooked, can be directly eaten, and has rich taste and unique flavor. The marinated food is not a single cooking method, but integrates cooking (heating) and seasoning, has obvious characteristics, and has the advantages of convenient material acquisition, and economical property; the texture is palatable, and the taste is rich; pleasant fragrance, moistening but not greasy; the carrying is convenient and the storage is easy; it has appetite stimulating and nutritious effects.
The chicken leg meat has high protein content, various types and more iron content, and has tender meat quality, delicious taste and high digestibility when being eaten, is easily absorbed and utilized by human bodies, and has the effects of enhancing physical strength and strengthening bodies, so the marinated chicken leg is a marinated food loved by people, most of the existing marinated chicken leg making processes adopt artificial marinating, not only a large amount of manpower resources are needed, but also the processing efficiency is low, and therefore, an automatic chicken leg marinating process is urgently needed.
Disclosure of Invention
The invention aims to provide a preparation method of marinated chicken legs and an automatic processing technology thereof, which can increase the taste of the marinated chicken legs and realize automatic production.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of pot-stewed chicken legs comprises the following steps:
s1, screening: screening out materials with proper size and specification and storing;
s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment;
s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use;
s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating;
s5, roller kneading: rolling the cut chicken legs by a roller;
s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials;
s7, bagging: bagging the marinated and dried chicken legs, and sterilizing;
further, in the step S2, heating for thawing or thawing at normal temperature is adopted, and the thawed chicken legs are conveyed to a conveyor belt and are cleaned in a cleaning device; in the step S4, the surface of the chicken leg is cut, and there are at least two cuts.
Further, in the step S5, the roller kneading is carried out at the temperature of 20-30 ℃, the rotating speed of the roller is 120-150 r/min, and the roller kneading time is 20-30 min.
Further, the marinating temperature in the step S6 is 80-100 ℃, and the marinating time is 3-7 min.
Further, the halogen material comprises: 20-35 parts of purified water, 3-5 parts of medlar, 2-3 parts of clove, 1-2 parts of longan, 4-7 parts of hawthorn, 2-3 parts of dried orange peel, 4-7 parts of tsaoko amomum fruit, 3-5 parts of star anise, 4-7 parts of fennel, 4-7 parts of ginger, 10-20 parts of dry chilli powder, 4-5 parts of cassia bark, 10-14 parts of broad bean paste and 7-10 parts of tea, and the health care tea is prepared by heating and boiling for 45-75 min.
An automatic production process for marinated chicken legs comprises a thawing groove, a first conveying frame, a washing groove, a water removal groove, a material storage disc, a processing group A and a processing group B, wherein the first conveying frame is a stainless steel rectangular frame, a first conveying belt is arranged at the upper part of the first conveying frame, the thawing groove is arranged at one end of the first conveying frame, and the other end of the first conveying frame is connected with the water removal groove through a first feeding frame; and a material storage disc is arranged at one end of the water removal tank, and the two sides of the material storage disc are respectively connected with the processing group A and the processing group B through second conveying frames.
Further, the processing group A comprises an object stage, a notching device, a second feeding frame, a roller, a marinating mechanism and a second conveying frame, wherein the second conveying frame is arranged at the upper part of the object stage, a second conveying belt with a placing hole is arranged on the second conveying frame, the notching device is arranged at the upper part of the second conveying frame, the notching device comprises a concave fixing frame, a knife board, a limiting plate and a first pneumatic cylinder, the inside of the fixing frame is fixedly provided with the knife board, a plurality of blades are arranged on the knife board in rows, the two sides of the knife board are provided with the limiting plate, and one end of the limiting plate penetrates through the fixing frame and is connected with the pneumatic cylinder; one end of the second conveying frame is butted with a roller on the carrier frame through a second feeding frame, a plurality of disturbance rods are arranged on the inner wall of the roller, and the lower part of the roller is connected with the carrier frame through a fixed arm.
Furthermore, a plurality of carrier rollers are arranged in the carrier frame and are connected with the outer wall of the roller; a gear ring is arranged on the outer wall of the roller and is connected with a first driving motor through a gear; the other end of the roller is in butt joint with a second conveying belt on a second conveying frame, and a material receiving frame is arranged at the rear part of the second conveying frame.
Furthermore, the marinating mechanism comprises a marinating box, a lifting plate, a second pneumatic cylinder, a rotating shaft and a second driving motor, the upper part of the marinating box is provided with an open rectangular cavity structure, the lifting plate is arranged in the marinating box, and four corners of the lifting plate penetrate through the wire guide wheels through steel wire ropes and are connected with the wire winding wheels on the rotating shaft; the rotating shaft is fixedly arranged on two sides of the marinating box through a bearing seat, and one end of the rotating shaft is connected with the second driving motor; the one end of stew in soy sauce case is provided with the second pneumatic cylinder, and is provided with the push pedal on the second pneumatic cylinder, and the stew in soy sauce case other end is provided with places the case, and places incasement portion and be provided with the division board of band-pass hole.
Further, a cleaning tank is arranged between the first conveying frame and the first feeding frame, and a plurality of spraying tanks are arranged at the upper part of the cleaning tank; third conveying belts are arranged at the upper parts of the first conveying frame and the second feeding frame; and the processing group B is provided with parts consistent with the processing group A.
Compared with the prior art, the invention has the following beneficial effects:
1. screening, unfreezing, washing, incision, cylinder are rubbed, stew in soy sauce and the degerming in bags are adopted to the stew in soy sauce in-process of whole chicken leg, and wherein, all processes all adopt automation line to realize, and the unique incision that the stew in soy sauce chicken leg adopted is handled in the production process is handled, cooperates independent incision ware, can carry out incision to the chicken leg surface and handle, and the follow-up kneading of being convenient for is carried out in the cylinder, and the tasty degree when further can strengthening stew in soy sauce improves the taste.
2. Automated production all can be realized to whole production line to the design has unique notch ware, can carry out spacingly through first pneumatic cylinder drive limiting plate to the lower half position of shank through the shank on the second conveyer belt when passing through the incision equipment, prevents that the shank from taking place to slide through the cutting board, realizes automatic cutout, is convenient for follow-up stew in soy sauce.
3. Independent stew in soy sauce mechanism in design back, wherein, stew in soy sauce incasement's lifting plate can promote the shank that stew in soy sauce finishes under the drive of pivot and wire rope, cooperates second pneumatic cylinder and push rod to push away the material simultaneously, sends into the shank and places the case, improves the efficiency of the ejection of compact when stew in soy sauce, is convenient for the leg stew in soy sauce back recovery.
Description of the drawings:
FIG. 1 is a schematic view of the structure of the present invention.
FIG. 2 is a top view of the present invention.
FIG. 3 is a schematic view of a partial structure of the notching device of the present invention.
Fig. 4 is a schematic structural view of a first conveyor part of the invention.
FIG. 5 is a schematic view of a portion of the marinating mechanism of the present invention.
FIG. 6 is a schematic view of a part of the structure of the roller of the present invention.
In the figure: 1-a second conveying frame, 2-a second conveying belt, 3-a carrier frame, 4-a roller, 5-a second feeding frame, 8-a second conveying frame, 9-a material storage disc, 10-a thawing groove, 11-a first conveying frame, 12-a spray pipe, 13-a first feeding frame, 14-a third conveying belt, 15-a water removal groove, 18-a first conveying belt, 20-a material collection frame, 21-a carrier table, 22-a second conveying belt, 23-a placement hole, 24-a concave fixed frame, 25-a first pneumatic cylinder, 26-a limiting plate, 27-a knife plate, 30-a marinating box, 31-a second pneumatic cylinder, 32-a push plate, 33-a lifting plate, 34-a rotating shaft, 35-a bearing seat, 36-a reel, 37-a guide wheel, 38-a steel wire rope, 39-a placing box, 40-a partition board, 41-a fixed arm, 42-a carrier roller, 43-a toothed ring, 44-a gear, 45-a first driving motor and 46-a second driving motor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
a preparation method of pot-stewed chicken legs comprises the following steps:
s1, screening: screening out materials with proper size and specification and storing;
s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment;
s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use;
s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating;
s5, roller kneading: rolling the cut chicken legs by a roller;
s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials;
s7, bagging: bagging the marinated and dried chicken legs, and sterilizing;
in the step S2, heating for thawing or thawing at normal temperature is adopted, and the thawed chicken legs are introduced into a conveying belt and conveyed into cleaning equipment for cleaning; in the step S4, performing incision treatment on the surface of the chicken leg, wherein the incisions are at least two;
in the step S5, kneading by a roller at the temperature of 20 ℃, the rotating speed of the roller is 120 revolutions per minute, and the kneading time of the roller is 20 min;
in the step S6, the marinating temperature is 80 ℃, and the marinating time is 3 min;
the halogen material comprises: 20 parts of purified water, 3 parts of medlar, 2 parts of clove, 1 part of longan, 4 parts of hawthorn, 2 parts of dried orange peel, 4 parts of tsaoko cardamon, 3 parts of star anise, 4 parts of fennel, 4 parts of ginger, 10 parts of dry chilli powder, 4 parts of cassia bark, 10 parts of broad bean paste and 7 parts of tea, and the beverage is prepared by heating and boiling for 45 min; the chicken leg marinated by the proportion is tasty and refreshing and has better taste.
Example 2:
a preparation method of pot-stewed chicken legs comprises the following steps:
s1, screening: screening out materials with proper size and specification and storing;
s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment;
s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use;
s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating;
s5, roller kneading: rolling the cut chicken legs by a roller;
s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials;
s7, bagging: bagging the marinated and dried chicken legs, and sterilizing;
in the step S2, heating for thawing or thawing at normal temperature is adopted, and the thawed chicken legs are introduced into a conveying belt and conveyed into cleaning equipment for cleaning; in the step S4, performing incision treatment on the surface of the chicken leg, wherein the incisions are at least two;
in the step S5, kneading by a roller at 25 ℃ and 135 revolutions per minute for 25 min;
in the step S6, the marinating temperature is 90 ℃, and the marinating time is 5 min;
the halogen material comprises: 28 parts of purified water, 4 parts of medlar, 2 parts of clove, 1 part of longan, 5 parts of hawthorn, 2 parts of dried orange peel, 5 parts of tsaoko cardamon, 4 parts of star anise, 5 parts of fennel, 5 parts of ginger, 15 parts of dry chilli powder, 4 parts of cassia bark, 12 parts of broad bean paste and 8 parts of tea, and the beverage is prepared by heating and boiling for 60 min; the chicken leg marinated by the proportion is tasty and refreshing and has better taste.
Example 3:
a preparation method of pot-stewed chicken legs comprises the following steps:
s1, screening: screening out materials with proper size and specification and storing;
s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment;
s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use;
s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating;
s5, roller kneading: rolling the cut chicken legs by a roller;
s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials;
s7, bagging: and (4) bagging the marinated and dried chicken legs, and sterilizing.
In the step S2, heating for thawing or thawing at normal temperature is adopted, and the thawed chicken legs are introduced into a conveying belt and conveyed into cleaning equipment for cleaning; in the step S4, performing incision treatment on the surface of the chicken leg, wherein the incisions are at least two;
in the step S5, kneading by a roller at the temperature of 30 ℃, the rotating speed of the roller is 150 revolutions per minute, and the kneading time of the roller is 30 min;
in the step S6, the marinating temperature is 100 ℃, and the marinating time is 7 min;
the halogen material comprises: 35 parts of purified water, 5 parts of medlar, 3 parts of clove, 2 parts of longan, 7 parts of hawthorn, 3 parts of dried orange peel, 7 parts of tsaoko cardamon, 5 parts of star anise, 7 parts of fennel, 7 parts of ginger, 20 parts of dry chilli powder, 5 parts of cassia bark, 14 parts of broad bean paste and 10 parts of tea, and the beverage is prepared by heating and boiling for 75 min; the chicken leg marinated by the proportion is tasty and refreshing and has better taste.
Example 4:
an automatic production process for marinated chicken legs comprises a thawing groove 10, a first conveying frame 11, a cleaning groove, a dewatering groove 15, a material storage tray 9, a processing group A and a processing group B, wherein the first conveying frame 11 is a stainless steel rectangular frame, a first conveying belt 18 is arranged at the upper part of the first conveying frame 11, the thawing groove 10 is arranged at one end of the first conveying frame 11, and the other end of the first conveying frame 11 is connected with the dewatering groove 15 through a first material loading frame 13; a material storage disc 9 is arranged at one end of the water removal groove 15, and two sides of the material storage disc 9 are respectively connected with the processing group A and the processing group B through a second conveying frame 8; whole production water line adopts forked french formula to go on, after unfreezing the shank, through washing, driping, transport to depositing in the charging tray to through artifical supplementary material loading, insert the shank in the arrangement hole on the second conveyer belt, divide two sets of to cut the opening and the cylinder is rubbed and is handled, can accelerate work efficiency.
Example 5:
in this embodiment, the slide bar 15 is further described on the basis of the existing embodiment 4, the processing group a includes an object stage 21, a notching device, a second feeding frame 5, a roller 4, a marinating mechanism and a second conveying frame 1, the second conveying frame 8 is disposed on the upper portion of the object stage 21, a second conveying belt 22 with a placing hole 23 is disposed on the second conveying frame 8, the notching device is disposed on the upper portion of the second conveying frame 8, the notching device is composed of a concave fixing frame 24, a knife plate 27, a limiting plate 26 and a first pneumatic cylinder 25, the knife plate 27 is fixedly disposed inside the fixing frame 24, a plurality of blades are disposed on the knife plate 27 in a row, the limiting plates 26 are disposed on two sides of the knife plate 27, and one end of the limiting plate 26 penetrates through the fixing frame 24 and is connected with the first pneumatic cylinder 25; one end of the second conveying frame 8 is butted with the roller 4 on the carrier frame 3 through a second feeding frame 5, a plurality of disturbance rods are arranged on the inner wall of the roller 4, and the lower part of the roller 4 is connected with the carrier frame 3 through a fixed arm 41; the design has unique notch ware, can be with the shank on the second conveyer belt, when passing through the incision equipment, carries on spacingly through first pneumatic cylinder drive limiting plate to the lower half position of shank, prevents that the shank from taking place to slide through the cutting board, realizes automatic cutout, the follow-up stew in soy sauce of being convenient for.
Example 6:
in this embodiment, the carrier rack 3 is further described on the basis of the existing embodiment 4, a plurality of carrier rollers 42 are arranged inside the carrier rack 3, and the carrier rollers 42 are connected with the outer wall of the drum 4; a gear ring 43 is arranged on the outer wall of the roller 4, and the gear ring 43 is connected with a first driving motor 45 through a gear 44; the other end of the roller 4 is butted with the second conveying belt 2 on the second conveying frame 1, and a material receiving frame 20 is arranged at the rear part of the second conveying frame 1; whole cylinder slope sets up in the upper portion of carrier 3, drives through first driving motor 45 cooperation gear and realizes rolling, can automize and rub the drumstick, and the drumstick meat quality of being convenient for is more soft, and the stew in soy sauce of being convenient for goes into the taste, improves the efficiency of going into the taste, reduces stew in soy sauce time simultaneously, further improve equipment's practicality.
Example 7:
the embodiment further describes a marinating mechanism based on the prior embodiment 4, the marinating mechanism includes a marinating box 30, a lifting plate 33, a second pneumatic cylinder 31, a rotating shaft 34 and a second driving motor 46, the marinating box 30 has a rectangular hollow cavity structure with an opening at the upper part, the lifting plate 33 is arranged inside the marinating box 30, and four corners of the lifting plate 33 are connected to the reel 36 on the rotating shaft 34 through a wire guide wheel 37 by a wire rope 38; the rotating shaft 34 is fixedly arranged at two sides of the marinating box 30 through a bearing seat 35, and one end of the rotating shaft 34 is connected with a second driving motor 46; one end of the marinating box 30 is provided with a second pneumatic cylinder 31, a push plate 32 is arranged on the second pneumatic cylinder 31, the other end of the marinating box 30 is provided with a placing box 39, and a partition plate 40 with a through hole is arranged inside the placing box 39; independent stew in soy sauce mechanism in design back, wherein, stew in soy sauce incasement's lifting plate can promote the shank that stew in soy sauce finishes under the drive of pivot and wire rope, cooperates second pneumatic cylinder and push rod to push away the material simultaneously, sends into the shank and places the case, improves the efficiency of the ejection of compact when stew in soy sauce, is convenient for the leg stew in soy sauce back recovery.
Example 8:
in this embodiment, a first conveying frame 11 is further described on the basis of the existing embodiment 4, a cleaning tank is arranged between the first conveying frame 11 and a first feeding frame 13, and a plurality of spray pipes 12 are arranged at the upper part of the cleaning tank; third conveyor belts 14 are arranged at the upper parts of the first conveyor frame 11 and the second feeding frame 5; the processing group B is provided with parts consistent with the processing group A; the washing tank can be used for washing the thawed chicken legs, the chicken legs are washed through the spray pipes on the upper portions and the spray heads on the spray pipes, and feeding is carried out through the third conveying belt on the first feeding frame.
This embodiment is further described in the present application on the basis of the existing embodiment 4, and the references in this specification to "one embodiment", "another embodiment", "an embodiment", "a preferred embodiment", etc., mean that a specific feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment generally described in this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the scope of the invention to effect such feature, structure, or characteristic in connection with other embodiments.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, the drawings and the appended claims. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (10)
1. A preparation method of pot-stewed chicken legs is characterized by comprising the following steps:
s1, screening: screening out materials with proper size and specification and storing;
s2, unfreezing: placing the screened chicken legs in a thawing tray for thawing treatment;
s3, cleaning: placing the unfrozen chicken leg in a cleaning tank for cleaning, and draining water stains for later use;
s4, cutting an opening: placing the cleaned drumsticks on a conveyor belt for incision treatment, so that the drumsticks can be quickly tasty during marinating;
s5, roller kneading: rolling the cut chicken legs by a roller;
s6, marinating: placing the chicken leg into a marinating box to be marinated with the marinating materials;
s7, bagging: and (4) bagging the marinated and dried chicken legs, and sterilizing.
2. The method for preparing stewed chicken legs according to claim 1, which is characterized in that: in the step S2, heating for thawing or thawing at normal temperature is adopted, and the thawed chicken legs are introduced into a conveying belt and conveyed into cleaning equipment for cleaning; in the step S4, the surface of the chicken leg is cut, and there are at least two cuts.
3. The marinated chicken leg and automatic production process according to claim 1, which is characterized in that: and in the step S5, rolling by a roller at the temperature of 20-30 ℃, the rotating speed of the roller at 120-150 rpm and the rolling time of the roller at 20-30 min.
4. The marinated chicken leg and automatic production process according to claim 1, which is characterized in that: in the step S6, the marinating temperature is 80-100 ℃, and the marinating time is 3-7 min.
5. The marinated chicken leg and automatic production process according to claim 4, which is characterized in that: the halogen material comprises: 20-35 parts of purified water, 3-5 parts of medlar, 2-3 parts of clove, 1-2 parts of longan, 4-7 parts of hawthorn, 2-3 parts of dried orange peel, 4-7 parts of tsaoko amomum fruit, 3-5 parts of star anise, 4-7 parts of fennel, 4-7 parts of ginger, 10-20 parts of dry chilli powder, 4-5 parts of cassia bark, 10-14 parts of broad bean paste and 7-10 parts of tea, and the health care tea is prepared by heating and boiling for 45-75 min.
6. The automatic production process of the spiced chicken legs, as recited in claim 1, comprises a thawing tank (10), a first conveying frame (11), a washing tank, a water removal tank (15), a stock tray (9), a processing group A and a processing group B, wherein the first conveying frame (11) is a stainless steel rectangular frame, a first conveying belt (18) is arranged at the upper part of the first conveying frame (11), the thawing tank (10) is arranged at one end of the first conveying frame (11), and the other end of the first conveying frame (11) is connected with the water removal tank (15) through a first material loading frame (13); one end of the water removal tank (15) is provided with a material storage plate (9), and two sides of the material storage plate (9) are respectively connected with the processing group A and the processing group B through a second conveying frame (8).
7. The marinated chicken leg and automatic production process according to claim 6, which is characterized in that: the processing group A comprises an object stage (21), a notching device, a second feeding frame (5), a roller (4), a marinating mechanism and a second conveying frame (1), wherein the second conveying frame (8) is arranged at the upper part of the object stage (21), a second conveying belt (22) with a placing hole (23) is arranged on the second conveying frame (8), the notching device is arranged at the upper part of the second conveying frame (8), and consists of a concave fixing frame (24), a knife plate (27), a limiting plate (26) and a first pneumatic cylinder (25), the knife plate (27) is fixedly arranged in the fixing frame (24), a plurality of blades are arranged on the knife plate (27) in a row, the limiting plates (26) are arranged on two sides of the knife plate (27), and one end of the limiting plate (26) penetrates through the fixing frame (24) to be connected with the first pneumatic cylinder (25); one end of the second conveying frame (8) is butted with a roller (4) on the carrier (3) through a second feeding frame (5), a plurality of disturbance rods are arranged on the inner wall of the roller (4), and the lower part of the roller (4) is connected with the carrier (3) through a fixed arm (41).
8. The marinated chicken leg and automated production process of claim 7, wherein the marinated chicken leg comprises the following steps: a plurality of carrier rollers (42) are arranged in the carrier rack (3), and the carrier rollers (42) are connected with the outer wall of the roller (4); a gear ring (43) is arranged on the outer wall of the roller (4), and the gear ring (43) is connected with a first driving motor (45) through a gear (44); the other end of the roller (4) is butted with a second conveying belt (2) on a second conveying frame (1), and a material receiving frame (20) is arranged at the rear part of the second conveying frame (1).
9. The marinated chicken leg and automated production process of claim 7, wherein the marinated chicken leg comprises the following steps: the marinating mechanism comprises a marinating box (30), a lifting plate (33), a second pneumatic cylinder (31), a rotating shaft (34) and a second driving motor (46), the upper part of the marinating box (30) is provided with an open rectangular cavity structure, the lifting plate (33) is arranged in the marinating box (30), and four corners of the lifting plate (33) penetrate through the wire guide wheel (37) through a steel wire rope (38) and are connected with a winding wheel (36) on the rotating shaft (34); the rotating shaft (34) is fixedly arranged on two sides of the marinating box (30) through a bearing seat (35), and one end of the rotating shaft (34) is connected with a second driving motor (46); one end of the marinating box (30) is provided with a second pneumatic cylinder (31), a push plate (32) is arranged on the second pneumatic cylinder (31), the other end of the marinating box (30) is provided with a placing box (39), and a partition plate (40) with a through hole is arranged inside the placing box (39).
10. The marinated chicken leg and automatic production process according to claim 6, which is characterized in that: a cleaning tank is arranged between the first conveying frame (11) and the first feeding frame (13), and a plurality of spray pipes (12) are arranged at the upper part of the cleaning tank; third conveying belts (14) are arranged at the upper parts of the first conveying frame (11) and the second feeding frame (5); and the processing group B is provided with parts consistent with the processing group A.
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| CN202110789266.9A CN113383912A (en) | 2021-07-13 | 2021-07-13 | Preparation method and automatic processing technology of marinated chicken legs |
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| CN202110789266.9A CN113383912A (en) | 2021-07-13 | 2021-07-13 | Preparation method and automatic processing technology of marinated chicken legs |
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Application publication date: 20210914 |