CN203505486U - Marinating soaking machine for spiced chickens with chili sauce - Google Patents
Marinating soaking machine for spiced chickens with chili sauce Download PDFInfo
- Publication number
- CN203505486U CN203505486U CN201320558038.1U CN201320558038U CN203505486U CN 203505486 U CN203505486 U CN 203505486U CN 201320558038 U CN201320558038 U CN 201320558038U CN 203505486 U CN203505486 U CN 203505486U
- Authority
- CN
- China
- Prior art keywords
- chickens
- spiced
- marinating
- chicken
- chili sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Seasonings (AREA)
Abstract
The utility model discloses a marinating soaking machine for spiced chickens with chili sauce. The marinating soaking machine comprises a heat insulation box body as well as a water inlet pipe, a water outlet pipe, a water temperature display and a temperature sensor which are arranged on the heat insulation box body, wherein the heat insulation box body comprises a spice mother liquor box and a cooling water box. The marinating soaking machine for the spiced chickens with chili sauce has the beneficial effects that hot chickens are conveyed into the spice mother liquor box; after being soaked, the hot chickens are thoroughly soaked by spices and taste delicious; then the hot chickens soaked by the spices enter the cooling water box for cooling; the skins of the cooled raw hot chickens are crispy and taste tender. The marinating soaking machine for the spiced chickens with chili sauce is easy to operate and clean.
Description
Technical field
The utility model belongs to food processing field, is specifically related to a kind of Spiced chicken with chili sauce stew in soy sauce immersion machine.
Background technology
In chicken, the content of protein is high, amino acid kind is many, and easily digest and assimilate, there is the muscle power of enhancing, the effect of strengthening body, chicken contains the phosphatidic acid that human body growth and development is played an important role, it is one of important sources of fatty in Chinese's diet structure and phosphatide, capsicum chicken is generally accepted by consumer at present, increasing people likes eating chicken, therefore, when improving chicken production efficiency, also to guarantee that the delicious flavour of chicken is good to eat, thereby meet the needs in market, existing chicken is produced generally and is adopted manually by fried mode, and this traditional chicken processing mode efficiency is slow, be unfavorable for chicken processing Automatic Production Line, be unfavorable for the raising of enterprises production efficiency.On market, all kinds of stew in soy sauce chicken meat foods are of a great variety, but mostly these food are independent, whole chicken or chicken processed and made.
At present, mainly, in meat products industry, material carries out the processing step of stew in soy sauce before entering next procedure, and traditional stew in soy sauce mode is the method for work that adopts the artificial stew in soy sauce of jacketed pan, this stew in soy sauce mode needs a large amount of human and material resources, financial resources, and inefficiency, unhygienic.
Utility model content
The utility model provides a kind of Spiced chicken with chili sauce stew in soy sauce immersion machine, low to solve existing artificial stew in soy sauce chicken efficiency, unhygienic and technical problem that taste is not good.
In order to solve above technical problem, the technical scheme that the utility model is taked is:
A Spiced chicken with chili sauce stew in soy sauce immersion machine, described stew in soy sauce immersion machine comprises heat insulating box, is arranged on water inlet pipe, outlet pipe, temperature indicator, temperature sensor on heat insulating box, described heat insulating box comprises spices mother liquor case and cooling water tank.
Be preferably, described water inlet pipe, outlet pipe, temperature sensor are arranged on described cooling water tank.
After adopting technique scheme, after blanching chicken is transported to and soaks in spices mother liquor case, blancher is soaked into by spices, tasty, and the blanching chicken after spices soaks enters in cooling water tank coolingly subsequently, and it is clear and melodious that chicken epidermis is scalded in cooled life, and mouthfeel is soft.And Spiced chicken with chili sauce stew in soy sauce immersion machine is simple to operate, be easy to clean.
Accompanying drawing explanation
In order to be illustrated more clearly in the utility model embodiment or technical scheme of the prior art, to the accompanying drawing of required use in embodiment or description of the Prior Art be briefly described below, apparently, accompanying drawing in the following describes is embodiment more of the present utility model, for those of ordinary skills, do not paying under the prerequisite of creative work, can also obtain according to these accompanying drawings other accompanying drawing.
Fig. 1 is the topology view of Spiced chicken with chili sauce stew in soy sauce immersion machine described in the utility model;
The specific embodiment
For making object, technical scheme and the advantage of the utility model embodiment clearer, below in conjunction with the accompanying drawing in the utility model embodiment, technical scheme in the utility model embodiment is clearly and completely described, obviously, described embodiment is the utility model part embodiment, rather than whole embodiment.Embodiment based in the utility model, those of ordinary skills are not making the every other embodiment obtaining under creative work prerequisite, all belong to the scope of the utility model protection.
As shown in Figure 1, Spiced chicken with chili sauce stew in soy sauce immersion machine 100 is by heat insulating box 1, and the water inlet pipe 2, outlet pipe 3, temperature indicator 4, the temperature sensor 5 that are arranged on heat insulating box 1 form.Wherein heat insulating box 1 comprises spices mother liquor case 11 and cooling water tank 12.Water inlet pipe 2, outlet pipe 3 and temperature sensor 5 are arranged on cooling water tank 12.Temperature indicator 4 shows the temperature of cooling water tank 12, the temperature of cooling water in temperature sensor 5 monitoring cooling water tanks 12.
The operation principle of Spiced chicken with chili sauce stew in soy sauce immersion machine 100 is as follows: the blanching chicken of raw pot is delivered in spices mother liquor case 11 and is soaked by conveyer belt 6, when blancher soaks after certain hour at spices mother liquor case 11, blanching chicken in spices mother liquor case 11 is dropped in cooling water tank 12 automatically to be soaked, once monitoring the temperature of cooling water in cooling water tank 12, temperature sensor 5 exceeds setting value, temperature cooling water can flow out from outlet pipe 3, in water inlet pipe 2, can automatically flow into the lower cooling water of temperature, thereby the temperature that guarantees cooling water in cooling water tank 12 is under setting value.
After blanching chicken is transported in spices mother liquor case 11 and soaks, blancher is soaked into by spices, tasty.Blanching chicken after spices soaks enters in cooling water tank 12 coolingly subsequently, and it is clear and melodious that chicken epidermis is scalded in cooled life, and mouthfeel is soft.And Spiced chicken with chili sauce stew in soy sauce immersion machine 100 is simple to operate, be easy to clean.The chicken processing is nutritious, and meat is soft tender ripe rotten, and gas is aromatic strongly fragrant, and the degree of saltiness is suitable, unique flavor, meat high protein, low fat, high calcareous, there is spleen benefiting and stimulating the appetite, moistening lung, the health-care efficacies such as reducing fat have nourishing simultaneously, replenish the calcium, and toxin expelling, the effect of removing acne.
Finally it should be noted that: above embodiment only illustrates the technical solution of the utility model, is not intended to limit; Although the utility model is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these modifications or replacement do not make the essence of appropriate technical solution depart from the spirit and scope of each embodiment technical scheme of the utility model.
Claims (2)
1. a Spiced chicken with chili sauce stew in soy sauce immersion machine, is characterized in that, described stew in soy sauce immersion machine comprises heat insulating box, is arranged on water inlet pipe, outlet pipe, temperature indicator, temperature sensor on heat insulating box, and described heat insulating box comprises spices mother liquor case and cooling water tank.
2. Spiced chicken with chili sauce stew in soy sauce immersion machine according to claim 1, is characterized in that, described water inlet pipe, outlet pipe, temperature sensor are arranged on described cooling water tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320558038.1U CN203505486U (en) | 2013-09-09 | 2013-09-09 | Marinating soaking machine for spiced chickens with chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320558038.1U CN203505486U (en) | 2013-09-09 | 2013-09-09 | Marinating soaking machine for spiced chickens with chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203505486U true CN203505486U (en) | 2014-04-02 |
Family
ID=50364487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201320558038.1U Expired - Fee Related CN203505486U (en) | 2013-09-09 | 2013-09-09 | Marinating soaking machine for spiced chickens with chili sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203505486U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082685A (en) * | 2014-07-03 | 2014-10-08 | 龚柱 | Batching device of automatic immersing machine |
| CN105231475A (en) * | 2015-11-11 | 2016-01-13 | 湖南省华文食品有限公司 | Marinating bucket |
-
2013
- 2013-09-09 CN CN201320558038.1U patent/CN203505486U/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082685A (en) * | 2014-07-03 | 2014-10-08 | 龚柱 | Batching device of automatic immersing machine |
| CN104082685B (en) * | 2014-07-03 | 2016-02-10 | 北京拓首工业炉股份有限公司 | The proportioner of automatic soaking machine |
| CN105231475A (en) * | 2015-11-11 | 2016-01-13 | 湖南省华文食品有限公司 | Marinating bucket |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN106376855A (en) | Processing and preparation method of flavored fish | |
| CN1981628A (en) | Mulse pork ribs and production thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN104305348A (en) | Processing method of frozen baked catfish | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| CN203505486U (en) | Marinating soaking machine for spiced chickens with chili sauce | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN107509952A (en) | A kind of processing method for seasoning crab meat rice dumpling | |
| CN102188015A (en) | Dried mushroom chicken sausage and processing method thereof | |
| CN103948076A (en) | Crispy fish floss and processing method thereof | |
| CN103340428A (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN103340427A (en) | Preparation method for convenient pickled radish and duck soup | |
| CN103535798A (en) | Health-care soup and cooking method thereof | |
| CN1289010C (en) | Nutritious bone mud vegetable meat pie and method for making it | |
| CN1981629A (en) | Black hen with scallion oil and its production | |
| CN104013018A (en) | Sauced chicken and production process thereof | |
| CN104126814A (en) | Chicken fillets with pickled peppers and preparation method thereof | |
| CN102845724A (en) | Dry fried shredded meat sauce and preparation method thereof | |
| CN108077783A (en) | A kind of spices chicken fillet and preparation method thereof | |
| CN103892314A (en) | Making method for sauced beef | |
| CN106666458B (en) | Meat crisp and processing method thereof | |
| CN106889572A (en) | A kind of sauerkraut beef paste can and preparation method thereof | |
| CN106107596A (en) | A kind of fragrant pungent maize cob meal barbecue intestinal and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140402 Termination date: 20140909 |
|
| EXPY | Termination of patent right or utility model |