Vacuum rolling and kneading machine for boneless chicken feet, pickling and flavoring equipment

Hot pepper chicken feet or cold mixed chicken feet are both great dishes to accompany wine. They are mostly made from boneless chicken feet and require selection of ingredients, washing and soaking, rolling and marinating, braising, cooling, boneless, and marinating to complete the production process. The production process is particularly complex. For example, if the selection of ingredients is convenient, we should choose chicken feet with white color and tender texture. We cannot use chicken feet with dull color and dry texture. The selected chicken feet should be of the same size, and we should try to choose larger chicken feet (chicken feet that are too small to boneless). For example, when marinating and rolling, we can directly use the ones produced by our companyVacuum rolling and kneading machine for boneless chicken feet, pickling and flavoring equipmentFor flavor processing, all internal rolling machine teeth have been changed to spiral rolling teeth, which can be used for rolling various products with or without bones. The vacuum pump has been changed from an oil ring pump to a water circulation vacuum pump, reducing product pollution.

In order to highlight the crisp and refreshing taste of chicken feet, it is recommended to first boil vegetables with salad oil in white brine, then add bones, spices, and seasonings and simmer over low heat. This will reduce the amount of gum when eating, as chicken feet are a skin type ingredient that is not suitable for home use. It is recommended to add sesame sauce and peanut sauce when seasoning, so that the chicken feet will taste more flavorful. The chicken feet marinated in this soup have a strong aroma that conflicts with the taste of the spicy sauce, and the meat quality of the chicken feet is already limited. It is recommended to boil the chicken feet in white water with green onions, ginger, and cooking wine. The spicy and fragrant taste of the dish will be more distinct.Vacuum rolling and kneading machine for boneless chicken feet, pickling and flavoring equipmentIt can improve the internal structure of the product and be energy-saving and efficient. The whole machine is made of stainless steel, with a compact structure. Both ends of the drum are equipped with a spinning type sealing cap structure, which maximizes the throwing space inside the drum, making the rolling effect of the product uniform, with low noise, reliable performance, easy operation, and higher efficiency.

After rolling, the boneless chicken feet vacuum rolling machine breaks down the body protein inside the chicken feet into water-soluble protein, which is more easily absorbed by the human body. Meanwhile, continuous rolling and beating can help the chicken absorb the marinade more evenly, enhance the cohesiveness of the meat, and further improve the taste of the chicken feet. The rolling machine also has lung breathing function, which allows the chicken feet to alternate between vacuum and normal pressure, similar to human breathing. This can cause changes in the internal structure of chicken feet, enhancing their water retention and softness. The main body is designed in an elliptical shape, with spin on cap structures at both ends, increasing the rolling and kneading space. The internal blades also adopt a circular arc shape, which can evenly distribute the marinade inside the machine, while reducing damage to the surface of the chicken feet, making the chicken feet more beautiful and improving the quality of the finished product. In order to prevent materials from being pumped into the vacuum pump, an air filtration device is also installed inside the machine.

The automatic feeding and rolling equipment helps improve the appearance color of cured meat products. The oxidation reaction during the pickling process of meat products is extremely detrimental to the appearance and color of the products. Vacuum rolling and kneading will not cause oxidation or stress during long-term continuous production processes. Vacuum can ensure the rapid infiltration of salt water into the meat chunks, while also helping to remove air holes in the meat chunks. Vacuum expands the meat chunks, thereby improving tenderness. The Jiate rolling machine can remove air between the meat raw materials and their exudates through vacuum pumping, so as not to cause thermal expansion and damage the structure of the product in future heat processing.

1. Processing techniques can be selected based on the product to improve production efficiency; Save energy consumption; Start smoothly, reduce the impact during machine startup, and extend the service life of the equipment. The low-speed function is suitable for a variety of rolling and deformation prone products, especially poultry and fishery products.
2. High standard hygiene design. The whole machine is made of high-quality SUS304 stainless steel material; The interior of the rolling drum is finely polished, with no hygiene blind spots, and the discharge device can completely drain water.
3. Adopt Yuhuan vacuum pump, configure vacuum pipeline filter, select high-quality vacuum sensor to improve the reliability of the vacuum system
4. We can set the rolling time on the bucket control panel, and there will be some intervals during the production of the vacuum rolling machine, which can be customized according to different needs. Convenient and simple. The interval time and working time are set separately, with independent time control buttons.
5. After the work is completed, the rolling machine should be stopped by rotating the knob on the control panel to the stop position. If the working time is set, the vacuum rolling machine will automatically stop running when the working time is up.
6. Control the running time. The vacuum rolling machine has a dedicated time setting button that can be set according to different needs. Yaobang vacuum rolling machine maximizes its efficiency. Time is set differently from seconds to hours.

The chicken claw vacuum rolling machine is equipped with a frequency converter, adding speed regulation function, and changing the original single fixed speed, so that the rolling speed can be adjusted arbitrarily according to the process. It adopts the principle of self pressure of cylindrical guide plate for rolling. When the cylinder rotates, the meat pieces are pushed inward by the guide, and the meat pieces are self smashed and squeezed against each other, causing the body's protein to break down into water-soluble protein, which is easily absorbed by the human body. At the same time, it can make the additive (starch) dissolve with the body protein, achieving the goal of tender meat, good taste, and high yield of finished products.