CN115399359A - Processing device and processing method for ham sausages or sausages containing edible fungi - Google Patents
Processing device and processing method for ham sausages or sausages containing edible fungi Download PDFInfo
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- CN115399359A CN115399359A CN202211234946.5A CN202211234946A CN115399359A CN 115399359 A CN115399359 A CN 115399359A CN 202211234946 A CN202211234946 A CN 202211234946A CN 115399359 A CN115399359 A CN 115399359A
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- 238000005554 pickling Methods 0.000 claims abstract description 44
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- 238000000034 method Methods 0.000 claims abstract description 7
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- 239000000463 material Substances 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 240000000588 Hericium erinaceus Species 0.000 claims description 6
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Classifications
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- 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
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D2011/007—Extraction using a solvent in the gas phase
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention relates to sausage products, and provides a processing device of ham sausages or sausages containing edible fungi, which aims to more efficiently process the sausages/ham sausages with edible fungi flavor, and comprises a box body and a plurality of curing devices arranged in the box body; the pickling device comprises a pickling box, a feeding pipe, a first discharging hole, a second discharging hole, a partition plate, a mushroom box, a first discharging hole, a steam pipe, a steam hole and a high-temperature steam generator, wherein the first discharging hole is formed in the side wall of the pickling box; the first discharging hole is connected with a discharging pipe; the first through-hole that is used for fungus mushroom case to pass through is seted up to the box lateral wall. The invention also provides a processing method matched with the processing device. The ham sausage or sausage processing device and the processing method containing the edible fungi can more efficiently process the sausage or ham sausage containing the edible fungi flavor.
Description
Technical Field
The invention relates to the technical field of sausage products, in particular to a processing device and a processing method of ham sausages or sausages containing edible fungi.
Background
Sausage is a long cylindrical tubular food made by mincing animal meat into strips and filling into sausage casing, and is prepared by using very old food production and meat preservation techniques. The sausage is prepared by filling small sausage casings (also with large sausage casings) of pigs or sheep with seasoned meat materials and drying. In addition, various ham sausages are similar to sausages in main body, and the main difference is the difference of meat content, so that the aim of making the ham sausages can be fulfilled by adjusting the meat content and other slight differences.
In the traditional processing technology of sausages/ham sausages, various animal meats are crushed and mixed with various spices, vegetables and seasonings, and then the mixture is filled into casings, and in the case of ham sausage products, the ham sausage products can be packed and sold after being cooked thoroughly, and in the case of the ham sausage products, the ham sausage products are air-dried and then packaged.
For sausages/ham sausages with different flavors, it is a common practice to add food materials with different flavors, such as mushroom sausages/ham sausages, to the mixture, and to add a plurality of edible fungi to the minced meat, but the finished product prepared in this way has poor taste, which is expressed as insufficient flavor, and if more edible fungi are added to improve the flavor, the overall taste will be poor.
Disclosure of Invention
The invention aims to provide a device and a method for processing ham sausages or sausages containing edible fungi, which can more efficiently process the sausages/ham sausages containing the flavor of the edible fungi.
The embodiment of the invention is realized by the following technical scheme: the processing device of ham sausages or sausages containing edible fungi comprises a box body with the lower end being an open end, and a plurality of pickling devices arranged in the box body along the vertical direction; the pickling device comprises a pickling box with an opening at the upper side, a feeding pipe communicated with the side wall of the pickling box, a first discharging hole formed in the side wall of the pickling box, a second discharging hole formed in the lower side of the pickling box, a partition plate used for shielding the second discharging hole, a mushroom box arranged above the pickling box, a first discharging hole formed in the lower side wall of the mushroom box, a steam pipe arranged on the upper side inside the mushroom box, a steam hole formed in the lower side of the steam pipe, and a high-temperature steam generator detachably connected with the steam pipe; the first discharging hole is connected with a discharging pipe, and the outlet end of the discharging pipe is connected with a crusher; first row of material hole department is equipped with movable baffle, the box lateral wall is seted up and is used for the first through-hole that fungus mushroom case passes through.
Furthermore, a stirring rod and a driving device for driving the stirring rod to rotate are arranged inside the pickling box.
Furthermore, the pickling device also comprises a cooling plate fixedly connected with the outer wall of the lower end of the mushroom box, and a plurality of second drain holes formed in the lower side wall of the cooling plate; and a cooling gap is arranged between the cooling plate and the mushroom box.
Furthermore, the cooling plate is U-shaped, second through holes are formed in two opposite side walls of the side wall of the box body, shielding covers are arranged at the second through holes and connected with air pipes, and the air pipes are connected with the cooling device.
Further, the fixed surface is equipped with the connecting block under the baffle, the connecting block articulates and is equipped with the bracing piece, the box lateral wall is seted up and is used for the third through-hole that the bracing piece passes through, the box lateral wall is equipped with the fixed block, first jack has been seted up to the fixed block, the second jack has been seted up to the bracing piece, a bolt is inserted simultaneously and is located first jack with the second jack.
The invention also provides a processing method matched with the processing device of the ham sausage or sausage containing the edible fungi, which comprises the following steps:
(1) Discharging the raw meat blocks a, the raw meat blocks b and the raw meat blocks c into different pickling boxes through different feeding pipes respectively;
(2) Respectively putting mushroom a, mushroom b and mushroom c into different mushroom boxes, discharging high-pressure steam generated by a high-pressure steam generator into the mushroom boxes through a steam pipe, liquefying and then flowing into a curing box to cure meat;
(3) Discharging the cured raw meat blocks a and b in the step (2) into a crusher through a discharge pipe, and crushing into minced meat;
(4) Putting the minced meat obtained in the step (3) and the pickled raw meat block c obtained in the step (2) into a mixer, adding auxiliary materials for seasoning, and uniformly stirring to obtain meat paste;
(5) Filling the meat paste obtained in the step (4) into a sausage casing, and then dividing the sausage casing into small sections and cooking the small sections.
More specifically, the raw meat blocks a in the step (1) are beef, the raw meat blocks b are pork, and the raw meat blocks c are chicken.
More specifically, the mushroom a in the step (2) is dried mushroom, the mushroom b is dried hericium erinaceus, and the mushroom c is dried agrocybe aegerita.
More specifically, the auxiliary materials in the step (4) comprise fresh mushrooms, fresh Hericium erinaceus and fresh tea mushrooms.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects: when the processing device and the processing method of the ham sausage or sausage containing the edible mushrooms are used, different types of raw meat blocks are placed into different curing boxes, different types of dried mushrooms are placed into different mushroom boxes, high-temperature steam is introduced into the mushroom boxes through a steam pipe by using a high-temperature steam generator, the high-temperature steam directly permeates into the mushrooms, flavor substances in the mushrooms are quickly brought out (extracted), then the mushrooms are liquefied to form mushroom water containing mushroom flavor, the mushroom water drops into the curing box below the mushrooms to cure the meats, a part of the cured raw meat is used for crushing into meat foam, a part of the cured raw meat is kept as particles, and the finally formed ham or sausage contains the full-bodied mushroom flavor after being fully mixed and filled into the sausage, but does not contain hard granular feeling of the dried mushrooms. And different raw meat can be pickled by using the same or different mushrooms, so that more flavors and tastes with more layers can be obtained.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
Fig. 1 is a schematic structural diagram of a processing device of ham sausage or sausage containing edible fungi provided in example 1 of the present invention from a perspective;
FIG. 2 is a schematic structural diagram of a processing device of ham sausage or sausage containing edible fungi provided in example 1 of the present invention from two viewing angles;
FIG. 3 is a schematic structural view of another state of a ham sausage or sausage processing device containing edible fungi provided by the embodiment 1 of the invention;
FIG. 4 is a schematic structural view of a box portion provided in embodiment 1 of the present invention;
FIG. 5 is a schematic structural view of an inner portion of the case provided in embodiment 1 of the present invention;
FIG. 6 is a partially expanded schematic structural view of a pickling box and a mushroom box provided in embodiment 1 of the present invention;
FIG. 7 is a schematic expanded structural view of a mushroom box section provided in example 1 of the present invention;
FIG. 8 is a schematic structural view of a pickling tank provided in embodiment 1 of the present invention;
fig. 9 is an enlarged view of a portion a in fig. 2.
Icon: 10-box body, 11-first through hole, 12-second through hole, 13-discharging pipe, 14-fixing block, 15-bolt, 16-third through hole, 21-pickling box, 22-stirring rod, 23-feeding pipe, 24-first discharging hole, 25-second discharging hole, 26-clapboard, 27-supporting rod, 28-second jack, 29-driving device, 31-mushroom box, 32-steam pipe, 33-first discharging hole, 34-cover plate, 35-cooling plate, 36-second discharging hole, 37-shielding cover, 38-air pipe and 39-supporting strip.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Example 1
As shown in fig. 1 to 9, the processing device for ham sausage or sausage containing edible fungi in this embodiment comprises a box 10 with an open end at the lower end, and a plurality of curing devices vertically disposed in the box 10; the pickling device comprises a pickling box 21 with an opening at the upper side, a feeding pipe 23 communicated with the side wall of the pickling box 21, a first discharging hole 24 arranged on the side wall of the pickling box 21, a second discharging hole 25 arranged on the lower side of the pickling box 21, a partition plate 26 used for blocking the second discharging hole 25, a mushroom box 31 arranged above the pickling box 21, a first discharging hole 33 arranged on the lower side wall of the mushroom box 31, a steam pipe 32 arranged on the upper side inside the mushroom box 31, a steam hole arranged on the lower side of the steam pipe 32, and a high-temperature steam generator detachably connected with the steam pipe 32; the first discharging hole 24 is connected with a discharging pipe 13, and the outlet end of the discharging pipe 13 is connected with a crusher; first row of material hole 24 department is equipped with movable baffle, the lateral wall of box 10 is seted up be used for first through-hole 11 that fungus mushroom case 31 passes through. Specifically, when the sausage is used, raw meat blocks of different types are placed into different curing boxes 21, then dried mushroom of different types are placed into different mushroom boxes 31, high-temperature steam is introduced into the mushroom boxes 31 through a steam pipe 32 by using a high-temperature steam generator, the high-temperature steam directly permeates into the mushroom, flavor substances in the mushroom are quickly brought out (extracted) by the high-temperature steam, then liquefied to form mushroom water containing mushroom flavor, the mushroom water drops into the curing boxes 21 below the curing boxes to cure the meat, a part of the cured raw meat is used for breaking into meat foam (the raw meat can be discharged into a grinder through a discharge pipe 13 after a movable baffle is pulled out), a part of the cured raw meat is kept into particles (the part of the raw meat is usually in the curing boxes 21 at the lowest part, a partition 26 can be opened and directly discharged from a second discharge hole 25), the sausage is filled after full mixing, and finally the sausage or sausage has a very strong flavor of the mushroom without hard mushroom particles. And different raw meat can be pickled by using the same or different mushrooms, so that more flavors and tastes with more layers can be obtained. It should be noted that the mushroom box 31 can be directly drawn out from the box 10 through the first through hole 11 (as shown in fig. 3), and dried mushroom is added into the box, and the box is poured out after the steam is finished. When the same raw meat needs to be salted by using different kinds of mushrooms, the partition 26 can be opened, and then the raw meat is discharged into the pickling boxes 21 below, in the process, the mushroom boxes 31 between two adjacent pickling boxes 21 need to be taken out of the box body 10. In addition, various types of dried mushrooms can be put into the same mushroom box 31 and can be selected according to needs.
In this embodiment, the inside of the curing box 21 is provided with a stirring rod 22 and a driving device 29 for driving the stirring rod 22 to rotate. Specifically, use puddler 22 to come the raw meat stirring in curing case 21, can make fungus mushroom liquid and raw meat contact more fully even, and puddler 22 can also play the effect of beating raw meat for inside fungus mushroom liquid can enter into raw meat better. It should be noted that the stirring rod 22 may be driven by a conventional motor. And the bottom wall of the salting tank 21 is formed as an inclined surface inclined toward the discharge pipe 13, so that the raw meat can be more easily discharged.
The pickling device in this embodiment further includes a cooling plate 35 fixedly connected to an outer wall of a lower end of the mushroom box 31, and a plurality of second drain holes 36 opened in a lower side wall of the cooling plate 35; and a cooling gap is formed between the cooling plate 35 and the mushroom box 31. Specifically, mainly so in order to make fungus mushroom water fully cool off before dripping to pickling case 21 in, avoid the too high meat that will be raw of fungus mushroom water temperature to scald thoroughly in advance, set up cooling plate 35, then fungus mushroom water just can drip into pickling case 21 after looping through first wash port 33 and second wash port 36, prolongs the dwell time of fungus mushroom water in the air, improves the cooling effect. It should be noted that when the mushroom box 31 is drawn out, the mushroom box 31 is drawn out together with the cooling plate 35, and a support bar 39 for supporting the cooling plate 35 and the mushroom box 31 may be provided under the cooling plate 35.
In this embodiment, the cooling plate 35 is U-shaped, the two opposite side walls of the side wall of the box body 10 are both provided with second through holes 12, the second through holes 12 are provided with shielding covers 37, the shielding covers 37 are connected with air pipes 38, and the air pipes 38 are connected with a cooling device. Specifically, the temperature of the box 10 may rise as a whole due to the high-temperature steam over a certain period of time, so that the box may be cooled by using an external cooling device, wherein the cooling device (equivalent to a circulating blower) may pass cold air from the outside through the air duct 38, the shielding cover 37, and the second through hole 12, enter the cooling gap, and take out heat through the air duct 38 on the other side. Not only can fully cool off the fungus mushroom water like this, the cooling gap can also be separated fungus mushroom case 31 and pickling case 21, avoids the high temperature in fungus mushroom case 31 to influence the raw meat in pickling case 21. In addition, an openable cover plate 34 can be arranged on the upper side of the mushroom box 31, so that steam can be shielded conveniently.
In this embodiment, a connecting block is fixedly arranged on the lower surface of the partition plate 26, the connecting block is hinged to a supporting rod 27, a third through hole 16 for the supporting rod 27 to pass through is formed in the side wall of the box body 10, a fixing block 14 is arranged on the side wall of the box body 10, a first jack is formed in the fixing block 14, a second jack 28 is formed in the supporting rod 27, and a plug pin 15 is inserted into the first jack and the second jack 28 at the same time. Specifically, when the raw meat in the upper pickling box 21 needs to be discharged into the lower pickling box 21 and pickled by using different mushroom liquids, the latch 15 can be taken out of the first jack and the second jack 28, and then the partition 26 can be pulled open by pulling the support rod 27, so that the raw meat in the pickling box 21 can be discharged into the lower pickling box 21, and after the discharge, the support rod 27 is pushed into the box body 10, and the support rod 27 is fixed by using the latch 15.
Example 2
The present embodiment provides a processing method for processing ham sausages by using the processing device of ham sausages containing edible fungi in embodiment 1, which comprises the following steps:
(1) Sequentially and respectively discharging 2kg of chicken granules, 2kg of pork granules and 1kg of beef granules into different pickling boxes through different feeding pipes from top to bottom;
(2) From top to bottom, respectively putting 2kg of dried shiitake mushrooms, 2kg of dried hericium erinaceus and 2kg of dried agrocybe cylindracea into different mushroom boxes in sequence, discharging high-pressure steam generated by a high-pressure steam generator into the mushroom boxes through a steam pipe, liquefying and then flowing into a curing box to cure meat; the high pressure steam is continued until the water in the curing box completely submerges the raw meat.
(3) Discharging the chicken and pork pickled in the step (2) into a grinder through a discharge pipe, and grinding the chicken and pork into minced meat;
(4) Putting the minced meat obtained in the step (3) and the pickled beef obtained in the step (2) into a mixer, adding auxiliary materials for seasoning, stirring, and gradually adding water during stirring to finally obtain muddy meat; the auxiliary materials comprise 5kg of cut fresh mushrooms, 5kg of fresh Hericium erinaceus, 5kg of fresh tea mushrooms, 30g of paprika powder, 30g of pepper powder, 200g of chicken essence, 800g of table salt, 500g of white sugar, 10kg of starch, 300g of soy sauce, 4kg of edible vegetable oil, 2kg of green Chinese onions and 50g of five-spice powder.
(5) Filling the meat paste obtained in the step (4) into a sausage casing, and then dividing the sausage casing into small sections and cooking the small sections.
Example 3
The present example provides a processing method for processing sausage using the processing apparatus for sausage containing edible fungi of example 1, which is different from example 2 in that:
1. in the step (1), 10kg of chicken granules, 10kg of pork granules and 5kg of beef granules;
2. in the step (4), starch is not contained;
3. and (5) replacing the cooking operation with an air drying operation.
The rest steps are the same.
In summary, according to the processing apparatus of example 1 for ham sausage or sausage containing edible mushrooms and the processing method of examples 2-3, raw meat pieces of different types are put into different pickling boxes, dried mushrooms of different types are put into different mushroom boxes, high-temperature steam is introduced into the mushroom boxes through a steam pipe by using a high-temperature steam generator, the high-temperature steam directly permeates into the mushrooms to quickly carry (extract) flavor substances in the mushrooms, the mushrooms are liquefied to form mushroom water containing mushroom flavor, the mushroom water drops into the lower pickling box to pickle the raw meat, a part of the pickled raw meat is used for crushing into meat foam, a part of the pickled raw meat is kept as particles, and the sausage or sausage after being fully mixed is subjected to sausage filling contains very strong mushroom flavor, but does not contain hard granular feeling of the dried mushrooms. And different raw meat can be pickled by using the same or different mushrooms, so that more flavors and tastes with more layers can be obtained.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A processing device of ham sausages or sausages containing edible fungi is characterized by comprising a box body with the lower end being an open end, and a plurality of pickling devices arranged in the box body along the vertical direction;
the pickling device comprises a pickling box with an opening at the upper side, a feeding pipe communicated with the side wall of the pickling box, a first discharging hole formed in the side wall of the pickling box, a second discharging hole formed in the lower side of the pickling box, a partition plate used for shielding the second discharging hole, a mushroom box arranged above the pickling box, a first discharging hole formed in the lower side wall of the mushroom box, a steam pipe arranged on the upper side inside the mushroom box, a steam hole formed in the lower side of the steam pipe, and a high-temperature steam generator detachably connected with the steam pipe;
the first discharging hole is connected with a discharging pipe, and the outlet end of the discharging pipe is connected with a crusher; first row of material hole department is equipped with movable baffle, the box lateral wall is seted up and is used for the first through-hole that fungus mushroom case passes through.
2. The apparatus for processing ham or sausage containing edible fungi as claimed in claim 1, wherein a stirring rod is disposed inside the salting box, and a driving device is used to drive the stirring rod to rotate.
3. The apparatus for processing ham or sausage containing edible fungi as claimed in claim 1, wherein the salting apparatus further comprises a cooling plate fixedly connected to the outer wall of the lower end of the mushroom case, and a plurality of second drain holes formed in the lower side wall of the cooling plate; and a cooling gap is arranged between the cooling plate and the mushroom box.
4. The processing device of ham sausages or sausages containing edible fungi as claimed in claim 3, wherein the cooling plate is U-shaped, the two opposite side walls of the side wall of the box body are provided with second through holes, the second through holes are provided with shielding covers, the shielding covers are connected with air pipes, and the air pipes are connected with the cooling device.
5. The processing device of ham sausages or sausages containing edible fungi as claimed in claim 1, wherein a connecting block is fixedly arranged on the lower surface of the partition board, a supporting rod is hinged to the connecting block, a third through hole is formed in the side wall of the box body for the supporting rod to pass through, a fixing block is arranged on the side wall of the box body, a first insertion hole is formed in the fixing block, a second insertion hole is formed in the supporting rod, and a bolt is inserted into the first insertion hole and the second insertion hole simultaneously.
6. A processing method based on the processing device of ham sausage or sausage containing edible fungi of any one of claims 1 to 5, which is characterized by comprising the following steps:
(1) Respectively discharging the raw meat blocks a, the raw meat blocks b and the raw meat blocks c into different pickling boxes through different feeding pipes;
(2) Respectively putting mushroom a, mushroom b and mushroom c into different mushroom boxes, discharging high-pressure steam generated by a high-pressure steam generator into the mushroom boxes through a steam pipe, liquefying and then flowing into a curing box to cure meat;
(3) Discharging the cured raw meat blocks a and b in the step (2) into a crusher through a discharge pipe, and crushing into minced meat;
(4) Putting the minced meat obtained in the step (3) and the pickled raw meat block c obtained in the step (2) into a mixing machine, adding auxiliary materials for seasoning, and uniformly stirring to obtain meat paste;
(5) Filling the meat paste obtained in the step (4) into a sausage casing, and then dividing the sausage casing into small sections and cooking the small sections.
7. The method for processing ham sausages or sausages containing edible fungi as claimed in claim 6, wherein the raw meat pieces a, b and c in step (1) are beef, pork and chicken.
8. The method for processing ham sausage or sausage containing edible fungi as claimed in claim 6, wherein the mushroom a in step (2) is dried shiitake mushroom, the mushroom b is dried hericium erinaceus, and the mushroom c is dried agrocybe aegerita.
9. The processing method of ham sausages or sausages containing edible fungi as claimed in claim 6, wherein the auxiliary materials in step (4) comprise fresh mushroom, fresh Hericium erinaceus and fresh Russula virgata.
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