阅读说明：本技术 一种发酵香肠的加工设备及其加工工艺 (Processing equipment and processing technology of fermented sausage ) 是由 蔡俊兴 林炳义 于 2020-05-15 设计创作，主要内容包括：本发明提出一种发酵香肠的加工设备,包括有对原料进行搅碎的绞肉装置,对搅碎的原料进行调味的调味装置,将调味后的原料接种发酵剂的接种装置,对接种发酵剂后的原料进行斩拌的斩拌装置,对斩拌后的原料装袋后进行挤压的挤压装置,将挤压后的原料灌肠的灌肠装置,以及对灌肠后的原料进行发酵的发酵室；所述绞肉装置与调味装置相连通,调味装置与接种装置相连通,接种装置与斩拌装置相连通。通过以上加工设备加工出来的香肠,其口感、品质、味道、保质期,均有很大程度的提升,且提高了生产效率,节约劳动成本。本发明还提出一种发酵香肠的加工工艺。(The invention provides processing equipment of fermented sausages, which comprises a meat mincing device for mincing raw materials, a seasoning device for seasoning the minced raw materials, an inoculating device for inoculating a leaven with the seasoned raw materials, a chopping device for chopping the raw materials inoculated with the leaven, an extruding device for bagging and extruding the chopped raw materials, an enema device for enema of the extruded raw materials, and a fermentation chamber for fermenting the enema raw materials; the meat mincing device is communicated with the seasoning device, the seasoning device is communicated with the inoculation device, and the inoculation device is communicated with the chopping device. The sausage processed by the processing equipment has the advantages that the taste, quality, taste and shelf life are greatly improved, the production efficiency is improved, and the labor cost is saved. The invention also provides a processing technology of the fermented sausage.)

1. A processing equipment of fermented sausage is characterized in that: the device comprises a meat mincing device for mincing raw materials, a seasoning device for seasoning the minced raw materials, an inoculating device for inoculating the seasoned raw materials with a leavening agent, a chopping device for chopping the raw materials after being inoculated with the leavening agent, an extruding device for bagging the chopped raw materials and then extruding the chopped raw materials, an enema device for enema of the extruded raw materials, and a fermentation chamber for fermenting the enema raw materials; the meat mincing device is communicated with the seasoning device, the seasoning device is communicated with the inoculation device, and the inoculation device is communicated with the chopping device.

2. The processing equipment of the fermented sausage according to claim 1, wherein: the extruding device comprises an extruding part for extruding the chopped and mixed raw materials after being bagged, a lifting driving device for driving the extruding part to lift, and a rotary driving device for driving the extruding part to rotate.

3. The processing equipment of the fermented sausage according to claim 2, wherein: the extrusion portion comprises a rotary disc for rotating the bagged raw materials, a pressure plate for extruding the bagged raw materials and a telescopic portion for connecting the rotary disc and the pressure plate together.

4. A fermented sausage processing apparatus according to claim 3, wherein: the telescopic part comprises a first guide sleeve connected with the rotary disc, a guide pillar in sliding connection with the first guide sleeve, and a second guide sleeve in sliding connection with the guide pillar, and the second guide sleeve is connected with the pressure plate.

5. The processing equipment of the fermented sausage according to claim 4, wherein: the guide post is rotatably connected with a locking part which locks and fixes the bagged raw materials on the turntable.

6. The processing equipment of the fermented sausage according to claim 5, wherein: the locking part comprises a bearing rotatably connected with the guide pillar, a support pillar fixedly connected with the bearing, a rotating sleeve rotatably connected with the support pillar, a rotating column rotatably connected with the rotating sleeve, and a locking ring connected with the rotating column.

7. The fermented sausage processing equipment according to claim 6, wherein the fermented sausage processing equipment comprises: the turntable is provided with a bulge for extruding the bagged raw materials.

8. The fermented sausage processing equipment according to claim 7, wherein the fermented sausage processing equipment comprises: the bulges are distributed annularly from inside to outside.

9. The fermented sausage processing equipment according to claim 8, wherein: the lifting driving device comprises a stand column and a top plate connected with the top end of the stand column, a lifting driving cylinder is arranged on the top plate and connected with the pressure plate.

10. Processing plant of fermented sausages according to any of claims 1 to 9, characterised in that: the seasoning device comprises a second feed hopper for introducing the crushed raw materials, a feed hopper for feeding the auxiliary materials and a first spiral conveying mechanism for mixing the crushed raw materials and the auxiliary materials; the discharge gate of second feeder hopper is connected with first screw conveyor mechanism 22's feed inlet, the discharge gate of feeding hopper is connected with first screw conveyor mechanism 22's feed inlet.

Technical Field

The invention relates to the technical field of food processing equipment, in particular to processing equipment and a processing technology of fermented sausage.

Background

The food industry has become the third major industry of the Chinese solid economy, and plays an important role in the national economy, the meat industry in China is rapidly developed along with the development of science and technology and the expansion of trade, the proportion of high-quality animal proteins such as pork, mutton, beef and the like in daily food intake of people is higher and higher, and the nutritional level is greatly improved. The requirements of the current market on food are not limited to the requirements of delicacy, abdomen wrapping property, high cost performance and the like, but further extend to the safety and nutrition of food, and even functional health food.

China is the biggest meat production and consumption country in the world, but the problems of poor sanitary conditions, low industrialization level, single product variety, simple processing equipment and the like generally exist in the production process for a long time, so that the large-scale production is difficult to realize.

And because degree of automation is lower, and production efficiency is low excessively, some sausages in the market are relatively poor in taste, add the auxiliary material and stir inequality and make the taste of sausage vary easily.

Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.

Disclosure of Invention

The invention aims to provide processing equipment and a processing technology of fermented sausages, and aims to solve the problems of low production efficiency, poor taste and unbalanced taste in the background art.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing device of fermented sausage comprises a meat mincing device for mincing raw materials, a seasoning device for seasoning the minced raw materials, an inoculating device for inoculating a leaven with the seasoned raw materials, a chopping device for chopping the raw materials inoculated with the leaven, an extruding device for bagging the chopped raw materials and then extruding the chopped raw materials, an enema device for enema of the extruded raw materials, and a fermentation chamber for fermenting the enema raw materials; the meat mincing device is communicated with the seasoning device, the seasoning device is communicated with the inoculation device, and the inoculation device is communicated with the chopping device.

Further, the extruding device comprises an extruding part for extruding the chopped and mixed raw materials after being bagged, a lifting driving device for driving the extruding part to lift, and a rotating driving device for driving the extruding part to rotate.

Further, the squeezing portion includes a turntable for rotating the bagged raw material, a pressure plate for squeezing the bagged raw material, and a telescopic portion for connecting the turntable and the pressure plate together.

Furthermore, the telescopic part comprises a first guide sleeve connected with the rotary table, a guide pillar in sliding connection with the first guide sleeve, and a second guide sleeve in sliding connection with the guide pillar, and the second guide sleeve is connected with the pressure plate.

Furthermore, the guide post is rotatably connected with a locking part which locks and fixes the bagged raw materials on the turntable.

Furthermore, the locking portion includes a bearing rotatably connected with the guide pillar, a support pillar fixedly connected with the bearing, a rotating sleeve rotatably connected with the support pillar, a rotating column rotatably connected with the rotating sleeve, and a locking ring connected with the rotating column.

Furthermore, the turntable is provided with a bulge for extruding the bagged raw materials.

Further, the bulges are distributed annularly from inside to outside.

Further, lift drive arrangement includes the stand, the roof that is connected with the stand top, be equipped with on the roof and go up and down to drive actuating cylinder, it is connected with the pressure disk to go up and down to drive actuating cylinder.

Further, the seasoning device comprises a second feed hopper for introducing the crushed raw materials, a feed hopper for feeding auxiliary materials and a first spiral conveying mechanism for mixing the crushed raw materials and the auxiliary materials; the discharge gate of second feeder hopper is connected with first screw conveyor mechanism 22's feed inlet, the discharge gate of feeding hopper is connected with first screw conveyor mechanism 22's feed inlet.

Further, the upper end of the feeding hopper is provided with a stirring device for stirring the auxiliary materials.

Further, the stirring rod is arranged inside the stirring device, and a plurality of stirring blades are annularly arranged on the stirring rod.

Further, the stirring blades are spirally arranged around the axis direction of the stirring rod.

Further, the stirring device is provided with two stirring rods which are arranged in parallel.

Further, the upper end of the stirring device is provided with a storage bin for storing auxiliary materials.

Further, the chopping device comprises a third spiral conveying mechanism.

Further, the third spiral conveying mechanism comprises a chopping cavity for chopping the raw material inoculated with the leavening agent and a feeding cavity for conveying the chopped and mixed raw material, the feeding cavity is provided with a discharge hole, and the chopping cavity is communicated with the feeding cavity; the chopping and mixing device is characterized in that a first chopping and mixing rod and a second chopping and mixing rod which are horizontally arranged are arranged in the chopping and mixing cavity, a first feeding rod and a second feeding rod which are horizontally arranged are arranged in the feeding cavity, the first chopping and mixing rod is connected with the first feeding rod, and the second chopping and mixing rod is connected with the second feeding rod.

Further, a plurality of chopping blades are annularly arranged on the first chopping bar and the second chopping bar.

Further, the chopping blades are spirally arranged around the axis direction of the first chopping rod, and the chopping blades are spirally arranged around the axis direction of the second chopping rod.

Further, the first chopping bar is provided with a first end part connected with the first feeding bar and a second end part connected with the motor, and the first chopping bar is gradually inclined outwards from the first end part to the second end part; the second chopping rod is provided with a third end part connected with the second feeding rod and a fourth end part connected with the motor, and the second chopping rod is gradually inclined outwards from the third end part to the fourth end part.

Further, the first chopping rod and the first feeding rod are connected by a universal joint or a flexible hinge; the second chopping rod and the second feeding rod are connected by a universal joint or a flexible hinge.

Furthermore, the lower end of the discharge hole of the feeding cavity is connected with a material containing barrel.

Further, the meat mincing device comprises a machine body, a first feed hopper for introducing the raw materials, a spiral feeding machine for conveying and mincing the raw materials, and a transmission driving device for providing power for the spiral feeding machine; spiral feed machine and transmission drive arrangement locate in the organism, the discharge gate of first feeder hopper is connected with spiral feed machine feed inlet, the output of spiral feed machine has the cutter, transmission drive arrangement is connected with spiral feed machine through the belt.

Further, the first feed hopper is arranged at the upper stream of the spiral feed machine along the output direction.

Further, the output end of the spiral feeding machine is connected with a second feeding hopper.

Further, the inoculation device comprises a third feeding hopper for introducing a fermenting agent and a second spiral conveying mechanism for mixing the seasoned raw materials and the fermenting agent; and a discharge hole of the third feeding hopper is connected with a feed hole of the second spiral conveying mechanism.

Further, the output end of the first spiral conveying mechanism is connected with the input end of a second spiral mechanism, and the output end of the second spiral mechanism is connected with the input end of a third spiral mechanism.

Further, the enema device comprises a cylinder for containing the extruded raw materials, a carrying disc for containing the raw materials, a fourth feed hopper for guiding the extruded raw materials into the enema device, an enema tube for outputting the raw materials into an enema body, and a telescopic driving device for driving the carrying disc to stretch; the thing dish is located inside the barrel, it is identical with the barrel inner wall to carry the thing dish, barrel top left side is located to the fourth feeder hopper, barrel top right side is located to the enema tube, flexible drive arrangement locates and carries thing dish below to be connected with carrying the thing dish through the telescopic link.

Further, a workbench corresponding to the output end of the enema tube is arranged on the barrel.

A processing technology of a fermented sausage comprises the following steps:

the method comprises the following steps: raw material treatment, namely performing fascia removal treatment on fresh pork, separating fat meat and lean meat of the fresh pork, dicing the fat meat and the lean meat respectively, cleaning with warm water after dicing, and draining after cleaning.

Step two: and (4) pickling, namely pickling the diced fresh pork with edible salt.

Step three: mincing, namely mincing the salted fresh pork by using a meat mincer.

Step four: and (3) material preparation, namely adding auxiliary materials into the minced fresh pork by using a seasoning device.

Step five: and (4) inoculating, namely inoculating the fresh pork added with the auxiliary materials with a starter by using an inoculating device.

Step six: chopping and mixing, namely chopping and mixing the fresh pork inoculated with the leavening agent by a chopping and mixing device.

Step seven: and extruding, namely extruding the chopped fresh pork by using an extruding device.

Step eight: and (4) performing sausage filling, namely filling the extruded fresh pork into a sausage casing by using a sausage filling machine.

Step nine: and (4) fermenting, namely putting the filled sausage into a fermenting chamber for constant-temperature fermentation culture treatment.

Further, before the step one, screening and detecting the combined leavening agent of the strains are also needed.

Further, the strain is Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus sake and Staphylococcus.

Further, the combination mode of the strains is 24.

Further, the screening test is that the plate is counted by using PCA culture medium, after solidification, the plate is turned over and cultured for 48 hours +/-2 hours at 36 +/-1 ℃. The colony number is selected to be between 30CFU and 300CFU, the plate with no spread colony growing counts the total number of colonies, the plate with less than 30CFU records the specific colony number, the plate with more than 300CFU is not counted, and the colony of each dilution adopts the average number of three plates.

Further, the composition and preparation method of the PCA culture medium are as follows: 5.0g of tryptone, 2.5g of yeast extract, 1.0g of glucose, 15.0g of agar, 1000mL of distilled water and pH7.0 +/-0.2. Weighing 23.5g of the product, adding into 1000mL of distilled water, and autoclaving at 121 ℃ for 15 min. And adding 1mL of sample solution with proper dilution into the center of a sterile plate, and pouring 15-20 mL of PCA cooled to 44-46 ℃ into the plate. The culture medium and the sample solution are fully and uniformly mixed by rotating the plate. After solidification, the plate is turned over and cultured for 40-48 h at 36 +/-1 ℃.

Further, in the first step, when the fat meat and the lean meat are diced respectively, the fat meat and the lean meat are cut into 80-120g meat pieces.

Further, according to claim 36, characterized in that: when the fat meat and the lean meat are diced, respectively, the fat meat and the lean meat are cut into meat pieces of 100 g.

Further, in the second step, when the diced fat meat and lean meat are pickled by edible salt, the diced fat meat, lean meat and edible salt are pickled according to the weight percentage of 94-98% and 2-6% for 6-10 h.

Further, when the diced fat meat and lean meat are pickled by edible salt, the diced fat meat, lean meat and edible salt are pickled for 8 hours according to the weight percentage of 96 percent and 4 percent.

Further, the props and chopping boards were wiped with 75% alcohol cotton balls before the meat sample treatment of step one.

After the structure is adopted, the processing equipment and the processing technology of the fermented sausage provided by the invention have the following beneficial effects:

1. the raw materials are crushed by a meat grinder, and the crushed raw materials are conveyed into a seasoning device, so that the crushed raw materials and auxiliary materials are fully mixed and stirred uniformly, the taste of the sausage is uniform, and the occurrence of different tastes of the sausage is reduced; the seasoned sausage is conveyed to an inoculation device to be inoculated with a leavening agent, so that the sausage has different flavors, the sensory quality of eaters is improved, and simultaneously, the saccharomycetes have an antibacterial effect, so that the quality guarantee period of food is greatly prolonged, and the storage is convenient; the inoculated raw materials are conveyed into a chopping device, and the fine density and the water affinity of the product are improved through the chopping device, so that the elasticity of the product is improved; after being bagged, the chopped and mixed raw materials are extruded by an extruding device, so that the meat becomes full and full, and the taste and the chewing are endowed; the extruded raw materials are filled into sausage casings through a sausage filling device for forming, and the filled raw materials are conveyed to a fermentation chamber for fermentation, so that the quality of the sausage is improved; the sausage prepared by the processing equipment has greatly improved taste, quality and taste.

Drawings

FIG. 1 is a part of the structure schematic diagram of the processing equipment of the fermented sausage and the processing technology thereof;

FIG. 2 is another partial structural schematic diagram of the processing equipment of the fermented sausage and the processing technology thereof;

FIG. 3 is a schematic top view of the chopping device of the processing equipment and the processing technology of the fermented sausage of the invention;

fig. 4 is an enlarged structural schematic diagram of a locking part of the processing equipment and the processing technology of the fermented sausage.

In the figure: 1-a meat mincing device, 11-a machine body, 12-a first feed hopper, 13-a spiral feed machine, 14-a transmission driving device, 15-a belt, 16-a cutter, 2-a seasoning device, 21-a feed hopper, 22-a first spiral conveying mechanism, 23-a stirring device, 24-a storage bin, 231-a stirring rod, 232-a stirring blade, 25-a second feed hopper, 3-an inoculating device, 31-a third feed hopper, 32-a second spiral conveying mechanism, 4-a chopping device, 41-a chopping cavity, 42-a first chopping rod, 43-a second chopping rod, 44-a chopping blade, 45-a feed cavity, 46-a first feed rod, 47-a second feed rod, 48-a universal joint and 49-a charging barrel, 5-extrusion device, 51-extrusion part, 52-lifting driving device, 53-rotation driving device, 511-rotating disc, 512-pressing disc, 513-telescopic part, 514-locking part, 521-upright post, 522-top plate, 523-lifting driving cylinder, 5111-bulge, 5131-first guide sleeve, 5132-guide post, 5133-second guide sleeve, 5141-bearing, 5142-support post, 5143-rotating sleeve, 5144-rotating post, 5145-locking ring, 6-enema device, 61-cylinder, 62-object carrying disc, 63-telescopic driving device, 64-telescopic rod, 65-stuffing, 66-fourth feed hopper, 67-enema tube, 68-working table and 7-fermentation chamber.

Detailed Description

In order to further explain the technical solution of the present invention, the following detailed description is given by way of specific examples.

As shown in fig. 1 to 4, the processing equipment of the fermented sausage of the present invention comprises a meat mincing device 1 for mincing raw materials, a seasoning device 2 for seasoning the minced raw materials, an inoculating device 3 for inoculating the seasoned raw materials with a leaven, a chopping device 4 for chopping the raw materials inoculated with the leaven, an extruding device 5 for bagging and extruding the chopped raw materials, an enema device 6 for enema of the extruded raw materials, and a fermentation chamber 7 for fermentation of the enema raw materials; the meat mincing device 1 is communicated with the seasoning device 2, the seasoning device 2 is communicated with the inoculation device 3, and the inoculation device 3 is communicated with the chopping device 4.

Therefore, the meat mincing device 1 is used for mincing the raw materials, the minced raw materials are conveyed into the seasoning device 2, the minced raw materials and the auxiliary materials are fully mixed and stirred uniformly, the taste of the sausage is uniform, and the situation that the taste of the sausage is different is reduced; the seasoned sausage is conveyed to an inoculation device 3 to be inoculated with a leavening agent, so that the sausage has different flavors, the sensory quality of eaters is improved, and simultaneously, the saccharomycetes have an antibacterial effect, so that the quality guarantee period of food is greatly prolonged, and the storage is convenient; the inoculated raw materials are conveyed into the chopping device 4, and the chopping device 4 improves the fine density and the water affinity of the product, so that the elasticity of the product is improved; after being bagged, the chopped and mixed raw materials are extruded by an extruding device 5, so that the meat becomes full and full, and the taste and chewing are endowed; the extruded raw materials are filled into sausage casings through a sausage filling device 6 for forming, and the filled raw materials are conveyed to a fermentation chamber 7 for fermentation, so that the quality of the sausage is improved; the sausage prepared by the processing equipment has greatly improved taste, quality and taste.

Preferably, the extruding device 5 includes an extruding part 51 for extruding the chopped raw materials after being bagged, a lifting driving device 52 for driving the extruding part 51 to move up and down, and a rotation driving device 53 for driving the extruding part 51 to rotate. The chopped raw materials are bagged, placed on a squeezing part 51 after being bagged, and squeezed by a lifting driving device 52 and a rotating driving device 53.

Preferably, the pressing part 51 includes a turntable 511 for rotating the bagged raw material, a platen 512 for pressing the bagged raw material, and a stretching part 513 for connecting the turntable 511 and the platen 512 together. The bagged material is placed on the turntable 511, and the expansion part 513 expands and contracts downward to press the platen 512 against the bagged material, so as to achieve the purpose of extruding the material.

Preferably, the telescopic part 513 includes a first guide sleeve 5131 connected to the rotary plate 511, a guide post 5132 slidably connected to the first guide sleeve 5131, and a second guide sleeve 5133 slidably connected to the guide post 5132, wherein the second guide sleeve 5133 is connected to the platen 512. The up-and-down movement of the platen 512 is realized through the first guide sleeve 5131, the guide pillar 5132 and the second guide sleeve 5133.

Preferably, a locking portion 514 for locking and fixing the bagged materials on the rotary plate 511 is rotatably connected to the guide post 5132. The locking portion 514 fixes the bagged material to the turntable 511 through the locking portion 514, thereby preventing the material from falling off.

Preferably, the locking part 514 includes a bearing 5141 rotatably coupled to the guide post 5132, a supporting post 5142 fixedly coupled to the bearing 5141, a rotating sleeve 5143 rotatably coupled to the supporting post 5142, a rotating post 5144 rotatably coupled to the rotating sleeve 5143, and a locking ring 5145 coupled to the rotating post 5144. The bagged raw material and the locking ring 5145 are fixed together, specifically, the rope is used for binding and fixing the raw material and the locking ring 5145 together, and the purpose of rolling the bagged raw material is realized by rotating the column 5144 and the rotating sleeve 5143, so that the raw material is extruded more fully and uniformly.

Preferably, the turntable 511 is provided with a protrusion 5111 for pressing the bagged material. The raw material is extruded by the protrusion 5111, so that the texture of the raw material is better.

Preferably, the protrusions 5111 are annularly distributed from the inside to the outside. The purpose of fully extruding the raw materials is realized.

Preferably, the lifting driving device 52 comprises a vertical column 521 and a top plate 522 connected to the top end of the vertical column 521, wherein a lifting driving cylinder 523 is arranged on the top plate 522, and the lifting driving cylinder 523 is connected to the pressure plate 512. The lifting driving cylinder 523 drives the pressure plate 512 to lift, so that raw materials are conveniently put into the lifting driving cylinder during lifting, and materials are extruded during descending.

Preferably, the seasoning device includes a second hopper 25 for introducing the crushed raw material, a hopper 21 for feeding the auxiliary material, and a first screw conveyor 22 for mixing the crushed raw material and the auxiliary material; the discharge port of the second feed hopper 25 is connected with the feed port of the first screw conveyor 22, and the discharge port of the feed hopper 21 is connected with the feed port of the first screw conveyor 22. The minced meat is made more uniform in seasoning by the seasoning apparatus 2.

Preferably, a stirring device 23 for stirring the auxiliary materials is provided at the upper end of the feeding hopper 21. The auxiliary materials are stirred first, so that various auxiliary materials are uniformly mixed.

Preferably, the stirring device 23 is provided with a stirring rod 231 inside, and the stirring rod 231 is annularly provided with a plurality of stirring blades 232. The stirring of the auxiliary materials is realized by the stirring blades 232 on the stirring rod 231.

Preferably, the agitating blades 232 are spirally arranged around the axial direction of the agitating bar 231. Through spiral arrangement, the efficiency is higher and the auxiliary materials are more uniform when being stirred.

Preferably, the stirring device 23 has two stirring rods 231 arranged parallel to each other. Through two puddlers 231, make stirring efficiency higher, more even.

Preferably, the upper end of the stirring device 23 is provided with a storage bin 24 for storing the auxiliary materials. The storage bin 24 can be used for placing various auxiliary materials to prevent the auxiliary materials from being affected with damp.

Preferably, the chopping device 4 comprises a third screw conveyor. Through screw conveyor, realize stable the transport to the raw materials.

Preferably, the third spiral conveying mechanism comprises a chopping cavity 41 for chopping the raw material inoculated with the leavening agent and a feeding cavity 45 for conveying the chopped and mixed raw material, the feeding cavity 45 is provided with a discharge hole, and the chopping cavity 41 is communicated with the feeding cavity 45; the chopping cavity 41 is internally provided with a first chopping bar 42 and a second chopping bar 43 which are horizontally arranged, the feeding cavity 45 is internally provided with a first feeding bar 46 and a second feeding bar 47 which are horizontally arranged, the first chopping bar 42 is connected with the first feeding bar 46, and the second chopping bar 43 is connected with the second feeding bar 47. The raw materials are mixed and chopped by the chopping rod, and the chopped raw materials are output by the feeding rod.

Preferably, a plurality of chopping blades 44 are looped on both the first chopping bar 42 and the second chopping bar 43. Through the arrangement of the plurality of chopping blades 44, the chopping efficiency is improved, and the chopped raw materials are more uniform.

Preferably, the chopping blades 44 are arranged spirally around the axial direction of the first chopping bar 42, and the chopping blades 44 are arranged spirally around the axial direction of the second chopping bar 43. The chopping efficiency is improved, and the chopped raw materials are more uniform.

Preferably, the first chopping bar 42 has a first end connected to the first feeding bar 46 and a second end connected to the motor, the first chopping bar 42 being inclined gradually outward from the first end to the second end; the second chopping bar 43 has a third end connected to the second feeding bar 47 and a fourth end connected to the motor, and the second chopping bar 43 is inclined outward from the third end toward the fourth end. The chopping and mixing cavities are arranged in an 'eight' shape on the horizontal plane, so that the volumes of the chopping and mixing cavities 41 close to the second end part and the fourth end part are larger, the raw materials are loosely stacked, the chopping and mixing of the raw materials by the chopping and mixing blades 44 is facilitated, and the chopping and mixing effect is better and more uniform; the closer the volumes of the chopping cavity 41 to the first end part and the third end part are, the smaller the volumes are, the more closely the raw materials are stacked, and the raw materials are conveniently conveyed to the feeding cavity 45.

Preferably, the first chopping bar 42 and the first feeding bar 46 are connected by a universal joint 48 or a flexible hinge; the second chopping bar 43 and the second feeding bar 47 are connected by a universal joint 48 or a flexible hinge. The torque force between the chopping rod and the feeding rod can be stably transmitted.

Preferably, the lower end of the discharge hole of the feeding cavity 45 is connected with a material containing barrel 49. The chopped and mixed raw materials are conveyed to a material containing barrel 49, so that the subsequent processing is convenient.

Preferably, the meat grinder 1 includes a body 11, a first feed hopper 12 for introducing the raw material, a screw feeder 13 for transporting and crushing the raw material, and a transmission driving device 14 for powering the screw feeder 13; spiral feed machine 13 and transmission drive arrangement 14 locate in organism 11, and the discharge gate of first feeder hopper 12 is connected with spiral feed machine 13 feed inlet, and the output of spiral feed machine 13 has cutter 16, and transmission drive arrangement 14 is connected with spiral feed machine 13 through belt 15. By introducing the material into the first feed hopper 12, the material is conveyed by the screw feeder 13 to the output, where the material is crushed by the cutters 16.

Preferably, the first hopper 12 is provided upstream of the screw feeder 13 in the output direction. Facilitating the transportation of the screw feeder 13.

Preferably, the output end of the screw feeder 13 is connected to a second hopper 25. The seasoning device 2 is convenient for seasoning and directly fed into the second feed hopper 25, so that manual operation is omitted, and the cost is saved.

Preferably, the inoculating device 3 comprises a third feeding hopper 31 for introducing the leaven, and a second screw conveyor 32 for mixing the seasoned raw material and the leaven; the discharge hole of the third feeding hopper 31 is connected with the feed hole of the second screw conveying mechanism 32. The starter is inoculated, and the sausage flavor is improved after the sausage is formed.

Preferably, the output end of the first screw conveyor 22 is connected to the input end of the second screw conveyor 32, and the output end of the second screw conveyor 32 is connected to the input end of the third screw conveyor. The production efficiency is improved, and the labor cost is saved.

Preferably, the enema device 6 includes a barrel 61 for containing the extruded raw material, a loading tray 62 for containing the raw material, a fourth hopper 66 for introducing the extruded raw material, an enema tube 67 for outputting the raw material into an intestine, and a telescopic driving device 63 for driving the loading tray 62 to be telescopic; carry thing dish 62 and locate inside the barrel 61, carry thing dish 62 identical with barrel 61 inner wall, fourth feeder hopper 66 locates barrel 61 top left side, and enema tube 67 locates barrel 61 top right side, and flexible drive arrangement 63 locates and carries thing dish 62 below to be connected with carrying thing dish 62 through telescopic link 64. The telescopic driving device 63 drives the loading plate 62 to move upwards, so that the stuffing 65 on the loading plate 62 is upwards output from the enema tube 67, and the purpose of enema into the sausage casing is realized.

Preferably, a worktable 68 is provided on the cylinder 61 corresponding to the output end of the enema tube 67. Is convenient for the operation of workers after clysis.

A processing technology of a fermented sausage comprises the following steps:

the method comprises the following steps: raw material treatment, namely performing fascia removal treatment on fresh pork, separating fat meat and lean meat of the fresh pork, dicing the fat meat and the lean meat respectively, cleaning with warm water after dicing, and draining after cleaning.

Step two: and (4) pickling, namely pickling the diced fresh pork with edible salt.

Step three: mincing, namely mincing the salted fresh pork by using a meat mincing device 1.

Step four: and (3) material mixing, namely adding auxiliary materials into the minced fresh pork by using a seasoning device 2.

Step five: and (4) inoculating, namely inoculating the leavening agent to the fresh pork added with the auxiliary materials by using an inoculating device 3.

Step six: chopping, namely chopping the fresh pork inoculated with the leavening agent by a chopping device 4.

Step seven: and extruding, namely extruding the chopped fresh pork by using an extruding device 5.

Step eight: and (3) performing enema, namely filling the extruded fresh pork into a sausage casing by using an enema device 6.

Step nine: and (4) fermenting, namely putting the filled sausage into a fermenting chamber 7 for constant-temperature fermentation culture treatment.

Preferably, before step one, the combined leavening agents of the strains are subjected to screening tests. Through screening and detection, the combination of strains which is most suitable as the leavening agent is selected.

Preferably, the bacterial species are Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus sake and Staphylococcus. The four strains have the antibacterial effect while improving the flavor of the sausage, and prolong the shelf life of the sausage.

Preferably, there are 24 species of combination.

Preferably, the screening assay is counting plates by inverting PCA medium, after coagulation, plates are inverted and incubated at 36 + -1 deg.C for 48h + -2 h. The colony number is selected to be between 30CFU and 300CFU, the plate with no spread colony growing counts the total number of colonies, the plate with less than 30CFU records the specific colony number, the plate with more than 300CFU is not counted, and the colony of each dilution adopts the average number of three plates. Average comparison was made after incubation to determine the most suitable starter.

Preferably, the composition and preparation of the PCA medium is as follows: 5.0g of tryptone, 2.5g of yeast extract, 1.0g of glucose, 15.0g of agar, 1000mL of distilled water and pH7.0 +/-0.2. Weighing 23.5g of the product, adding into 1000mL of distilled water, and autoclaving at 121 ℃ for 15 min. And adding 1mL of sample solution with proper dilution into the center of a sterile plate, and pouring 15-20 mL of PCA cooled to 44-46 ℃ into the plate. The culture medium and the sample solution are fully and uniformly mixed by rotating the plate. After solidification, the plate is turned over and cultured for 40-48 h at 36 +/-1 ℃. The culture was carried out using the PCA medium.

Preferably, in the step one, when the fat meat and the lean meat are diced respectively, the fat meat and the lean meat are cut into 80-120g meat pieces. Cut into meat blocks with certain weight, and are convenient for subsequent processing.

Preferably, one according to claim 36, characterized in that: when the fat meat and the lean meat are diced, respectively, the fat meat and the lean meat are cut into meat pieces of 100 g. Cut into meat blocks with certain weight, and are convenient for subsequent processing.

Preferably, in the second step, when the diced fat meat and lean meat are pickled with edible salt, the diced fat meat, lean meat and edible salt are pickled according to the weight percentage of 94-98% and 2-6% for 6-10 h. The sausage has better taste by salting under various conditions.

Preferably, when the diced fat meat and lean meat are pickled by edible salt, the diced fat meat, lean meat and edible salt are pickled for 8 hours according to the weight percentage of 96% and 4%. Through the pickling, the sausage has better taste.

Preferably, the props and chopping boards are wiped with 75% alcohol cotton balls before the meat-like treatment of step one. Preventing bacteria from polluting fresh pork and ensuring the freshness of food materials.

The product form of the present invention is not limited to the embodiments and examples shown in the present application, and any suitable changes or modifications of the similar ideas should be made without departing from the patent scope of the present invention.