CN111758913A - Production line and production method of fermented sausage - Google Patents

Production line and production method of fermented sausage Download PDF

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Publication number
CN111758913A
CN111758913A CN202010411775.3A CN202010411775A CN111758913A CN 111758913 A CN111758913 A CN 111758913A CN 202010411775 A CN202010411775 A CN 202010411775A CN 111758913 A CN111758913 A CN 111758913A
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chopping
raw materials
feeding
rod
stirring
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林炳义
蔡俊兴
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Fujian Shunyang Food Co ltd
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Fujian Shunyang Food Co ltd
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Priority to CN202010411775.3A priority Critical patent/CN111758913A/en
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/02—Sausage filling or stuffing machines
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A22C17/0026—Mincing and grinding meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A22C7/0023—Pressing means
    • 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
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature

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  • Food Science & Technology (AREA)
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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Sustainable Development (AREA)
  • Analytical Chemistry (AREA)
  • Thermal Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a production line of fermented sausages, which comprises a meat mincing device, a seasoning device, an inoculation device, a chopping device, an extrusion device, an enema device, a fermentation chamber, a cooking chamber and a drying chamber; 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 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's feed inlet, the discharge gate of feeding hopper is connected with first screw conveyor's feed inlet. The sausage prepared by the production line has greatly improved taste, quality and taste. The invention also provides a production method of the fermented sausage.

Description

Production line and production method of fermented sausage
Technical Field
The invention relates to the technical field of food processing equipment, in particular to a production line of fermented sausages and a production method thereof.
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 a production line of fermented sausages and a production method thereof, and aims to solve the problems of low production efficiency, poor taste and unbalanced flavor in the background art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production line of fermented sausages comprises a meat mincing device for mincing raw materials, a seasoning device for seasoning the minced raw materials, an inoculating device for inoculating a seasoning raw material with a leaven, 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, a fermentation chamber for fermentation of the clysted raw materials, a cooking chamber for cooking the fermented raw materials and a drying chamber for drying and ripening the cooked 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 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's feed inlet, the discharge gate of feeding hopper is connected with first screw conveyor'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 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 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 production method 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.
Step ten: and (4) cooking, namely cooking the fermented sausage in a cooking chamber.
Step eleven: baking, namely putting the steamed sausage into a baking room for baking and ripening.
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 to pour the PDA agar into a plate, cultivate the plate at 25 +/-1 ℃ for 5d, select the plate with the colony number between 10CFU and 150CFU, count the total number of the colony by the plate with no spread colony growth, record the specific colony number by the plate below 10CFU, count more than 150CFU, and adopt the average number of three plates for each diluted colony.
Further, the PDA culture medium comprises the following components and is prepared by the following method: 300g of potato (peeled and cut), 20.0g of glucose, 20.0g of agar and 1000mL of distilled water. Heating to dissolve, placing in test tube, adding cotton plug, concentrating, sterilizing, and sterilizing at 121 deg.C under 105kpa for 15 min. Placing the sterilized test tube on the stick strip in an inclined way when the test tube is hot, and solidifying for 2h to obtain the slant culture medium. And (3) putting the sterilized and cooled culture medium into a constant-temperature incubator at 25 ℃ for culturing for 48h, and storing at low temperature for later use if no mixed bacteria grow on the culture medium.
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, 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 production line of the fermented sausage and the production method thereof 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; cooking the fermented sausage, and finally baking the cooked sausage; the sausage prepared by the production line has greatly improved taste, quality and taste.
Drawings
FIG. 1 is a schematic structural view of a part of a production line of a fermented sausage production line and a production method thereof;
FIG. 2 is a schematic structural view of another part of the production line of the fermented sausage and the production method thereof;
FIG. 3 is a schematic top view of the chopping device of the production line of fermented sausage and the production method thereof;
FIG. 4 is an enlarged structure diagram of the locking part of the production line and the production method 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, 7-fermentation chamber, 8-cooking chamber, 9-baking room.
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 production line of 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 a leaven with the seasoned raw materials, 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, a fermentation chamber 7 for fermentation of the enema raw materials, a cooking chamber 8 for cooking the fermented raw materials, and a baking chamber 9 for drying and ripening the cooked 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; the seasoning device 2 comprises a second feed hopper 25 for introducing the crushed raw materials, a feed hopper 21 for feeding the auxiliary materials and a first spiral conveying mechanism 22 for mixing the crushed raw materials and the auxiliary materials; 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.
Therefore, the raw materials are crushed by the meat grinder, and the crushed raw materials are conveyed into the seasoning device 2, so that the crushed raw materials and the auxiliary materials are fully mixed and stirred uniformly, the sausage is uniform in taste, and the situation that the sausage is different in taste 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; cooking the fermented sausage, and finally baking the cooked sausage; the sausage prepared by the production line has greatly improved taste, quality and taste.
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.
The pressing device 5 preferably includes a pressing portion 51 for pressing the chopped raw material after it is bagged, a lifting driving device 52 for driving the pressing portion 51 to move up and down, and a rotation driving device 53 for driving the pressing portion 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 output end of the first screw conveyor 22 is connected to the input end of the second screw, and the output end of the second screw is connected to the input end of the third screw. 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 production method of fermented sausage is characterized in that: the production method of the 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 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 (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 7 for constant-temperature fermentation culture treatment.
Step ten: and (4) cooking, namely cooking the fermented sausage in a cooking chamber 8.
Step eleven: baking, namely putting the cooked sausage into a baking room 9 for baking and ripening.
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 inverted on PDA agar, incubated at 25 + -1 deg.C for 5 days, picked to a colony count between 10CFU and 150CFU, plates with no spreading colony growth count the total number of colonies, plates below 10CFU record the specific number of colonies, plates above 150CFU are counted as large, and colonies per dilution are averaged over three plates. Average comparison was made after incubation to determine the most suitable starter.
Preferably, the composition and preparation method of the PDA culture medium are as follows: 300g of potato (peeled and cut), 20.0g of glucose, 20.0g of agar and 1000mL of distilled water. Heating to dissolve, placing in test tube, adding cotton plug, concentrating, sterilizing, and sterilizing at 121 deg.C under 105kpa for 15 min. Placing the sterilized test tube on the stick strip in an inclined way when the test tube is hot, and solidifying for 2h to obtain the slant culture medium. And (3) putting the sterilized and cooled culture medium into a constant-temperature incubator at 25 ℃ for culturing for 48h, and storing at low temperature for later use if no mixed bacteria grow on the culture 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, 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.

Claims (10)

1. A production line of fermented sausages comprises a meat mincing device for mincing raw materials, a seasoning device for seasoning the minced raw materials, an inoculating device for inoculating a seasoning raw material with a leaven, 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, a fermentation chamber for fermentation of the clysted raw materials, a cooking chamber for cooking the fermented raw materials and a drying chamber for drying and ripening the cooked 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 method is characterized 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's feed inlet, the discharge gate of feeding hopper is connected with first screw conveyor's feed inlet.
2. A process line for fermented sausages according to claim 1 wherein: the upper end of the feeding hopper is provided with a stirring device for stirring auxiliary materials.
3. A process line for fermented sausages according to claim 2 wherein: the stirring device is internally provided with a stirring rod, and the stirring rod is annularly provided with a plurality of stirring blades.
4. A process line for fermented sausages according to claim 3 wherein: the stirring blades are spirally arranged around the axis direction of the stirring rod.
5. A process line for fermented sausage according to claim 4, wherein: the stirring device is provided with two stirring rods which are arranged in parallel.
6. A fermented sausage production line according to claim 5, wherein: and the upper end of the stirring device is provided with a storage bin for storing auxiliary materials.
7. A process line for fermented sausage according to any of claims 1-6 wherein: the chopping device comprises a third spiral conveying mechanism.
8. A fermented sausage production line as claimed in claim 7, wherein: 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.
9. A fermented sausage production line as claimed in claim 8, wherein: the first chopping bar and the second chopping bar are both provided with a plurality of chopping blades in a ring shape.
10. A process line for the production of fermented sausages, as claimed in claim 9, wherein: 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.
CN202010411775.3A 2020-05-15 2020-05-15 Production line and production method of fermented sausage Pending CN111758913A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2978576A1 (en) * 2023-02-09 2024-09-16 Instituto Valenciano De Investig Agrarias Ivia Machine for inoculation of conidia of entomopathogenic fungi in powder form on sterile males of Ceratitis capitata (Machine-translation by Google Translate, not legally binding)

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CN201058301Y (en) * 2006-11-09 2008-05-14 兰佺锦 Main body device of high-efficiency material-wringing machine
CN104544256A (en) * 2015-01-16 2015-04-29 华南农业大学 Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage
CN107897743A (en) * 2017-11-02 2018-04-13 福建舜洋食品有限公司 A kind of sausage energy conservation and environmental protection production technology and production equipment
CN108244212A (en) * 2018-03-22 2018-07-06 常州无限生活电子商务有限公司 It is a kind of that there is the servo-actuated rubbing mechanism for twisting notch and apply its meat grinder
CN108308248A (en) * 2018-04-13 2018-07-24 钱松元 A kind of automation pork sausage filler

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN201058301Y (en) * 2006-11-09 2008-05-14 兰佺锦 Main body device of high-efficiency material-wringing machine
CN104544256A (en) * 2015-01-16 2015-04-29 华南农业大学 Recombined sausage with salt roasted chicken flavor and preparation method of recombined sausage
CN107897743A (en) * 2017-11-02 2018-04-13 福建舜洋食品有限公司 A kind of sausage energy conservation and environmental protection production technology and production equipment
CN108244212A (en) * 2018-03-22 2018-07-06 常州无限生活电子商务有限公司 It is a kind of that there is the servo-actuated rubbing mechanism for twisting notch and apply its meat grinder
CN108308248A (en) * 2018-04-13 2018-07-24 钱松元 A kind of automation pork sausage filler

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2978576A1 (en) * 2023-02-09 2024-09-16 Instituto Valenciano De Investig Agrarias Ivia Machine for inoculation of conidia of entomopathogenic fungi in powder form on sterile males of Ceratitis capitata (Machine-translation by Google Translate, not legally binding)

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Application publication date: 20201013