CN115399359B - Processing device and processing method for ham sausage or sausage containing edible fungi - Google Patents

Processing device and processing method for ham sausage or sausage containing edible fungi Download PDF

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Publication number
CN115399359B
CN115399359B CN202211234946.5A CN202211234946A CN115399359B CN 115399359 B CN115399359 B CN 115399359B CN 202211234946 A CN202211234946 A CN 202211234946A CN 115399359 B CN115399359 B CN 115399359B
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box
mushroom
sausage
curing
side wall
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CN115399359A (en
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芮茂能
芮欢
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Lijiang Sanchuan Industrial Group Co ltd
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Lijiang Sanchuan Industrial Group Co ltd
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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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to sausage products, in order to process sausage/ham sausage with edible fungus flavor more efficiently, provide a ham sausage or sausage processing device comprising edible fungus, including a box body, a plurality of pickling devices arranged in the box body; the curing device comprises a curing box, a feeding pipe, a first discharging hole arranged on the side wall of the curing box, a second discharging hole arranged on the lower side of the curing box, a partition plate, a mushroom box arranged above the curing box, a steam pipe arranged on the upper side of the inside of the mushroom box, a steam hole arranged on the lower side of the steam pipe and a high-temperature steam generator, wherein the first discharging hole is arranged on the mushroom box; the first discharging hole is connected with a discharging pipe; the first through hole for the mushroom case to pass through is formed in the side wall of the case body. The invention also provides a processing method matched with the processing device. The processing device and the processing method of the ham sausage or sausage containing the edible fungi can process the sausage/ham sausage containing the flavor of the edible fungi more efficiently.

Description

Processing device and processing method for ham sausage or sausage containing edible fungi
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 then filling into casing. The sausage is prepared by filling small sausage casing (also large sausage casing) of pig or sheep with flavoring meat material. In addition, various kinds of ham sausages are almost the same as sausage in main body, and the main difference is that the meat content is different, so that the aim of making the ham sausages can be achieved by adjusting the meat content and other slight differences.
In the traditional processing technology of sausage/ham sausage, after various animal meats are smashed, the animal meats are mixed with various spices, vegetables and seasonings, then the mixture is poured into a casing, if the sausage product is a ham sausage product, the sausage product is usually required to be steamed and cooked thoroughly for bagging and selling, and if the sausage product is a sausage product, the sausage product is air-dried and then bagged.
For sausage/ham sausage with different flavors, it is common practice to add food materials with different flavors, such as sausage/ham sausage of mushrooms, into the mixture, and add various edible mushrooms into the meat foam, but the finished product obtained by the method has poor taste and is particularly characterized by insufficient flavor, and if more edible mushrooms are added for improving the flavor, the overall taste is deteriorated.
Disclosure of Invention
The invention aims to provide a processing device and a processing method for ham sausages or sausages containing edible fungi, which can process sausage/ham sausages containing the flavor of the edible fungi more efficiently.
The embodiment of the invention is realized by the following technical scheme: the invention relates to a processing device of ham sausage or sausage containing edible fungi, which comprises a box body with an open end at the lower 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 connected with the side wall of the pickling box in a conducting manner, a first discharge hole arranged on the side wall of the pickling box, a second discharge hole arranged on the lower side of the pickling box, a baffle plate for shielding the second discharge hole, a mushroom box arranged above the pickling box, a first discharge hole arranged on the lower side wall of the mushroom box, a steam pipe arranged on the upper side inside the mushroom box, a steam hole arranged on 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 pulverizer; the first discharging hole is provided with a movable baffle, and the side wall of the box body is provided with a first through hole for the mushroom box to pass through.
Further, a stirring rod and a driving device for driving the stirring rod to rotate are arranged in the pickling box.
Further, 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; a cooling gap is arranged between the cooling plate and the mushroom box.
Further, 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 are connected with air pipes, and the air pipes are connected with the cooling device.
Further, 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 has been seted up and has been used for the third through-hole that the bracing piece passed 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 inserts simultaneously locates 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) Raw meat blocks a, raw meat blocks b and raw meat blocks c are respectively discharged into different curing boxes through different feeding pipes;
(2) Respectively putting the mushrooms a, b and c into different mushroom boxes, discharging high-temperature steam generated by a high-temperature steam generator into the mushroom boxes through steam pipes, liquefying and flowing into a curing box for curing meat;
(3) Discharging the raw meat blocks a and b which are pickled in the step (2) into a crusher through a discharge pipe, and crushing into meat foam;
(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 seasoning auxiliary materials, and uniformly stirring to obtain meat paste;
(5) Filling the meat paste obtained in the step (4) into a casing, separating the casing into small sections, and boiling.
More specifically, the raw meat block a in the step (1) is beef, the raw meat block b is pork, and the raw meat block c is 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 cylindracea.
More specifically, the auxiliary materials in the step (4) comprise fresh mushrooms, fresh hericium erinaceus and fresh agrocybe cylindracea.
The technical scheme of the embodiment of the invention has at least the following advantages and beneficial effects: when the processing device and the processing method for the ham sausage or sausage containing the edible mushrooms are used, different raw meat blocks are put into different curing boxes, then different dried mushrooms are put into different mushroom boxes, high-temperature steam is introduced into the mushroom boxes through steam pipes by using a high-temperature steam generator, the high-temperature steam directly permeates into the mushrooms, flavor substances in the mushrooms are rapidly brought out (extracted), then the mushrooms are liquefied to form mushroom water containing the mushroom flavor, the mushroom water drops into the curing boxes below, the raw meat is cured, a part of cured raw meat is crushed into meat foam, the other part of cured raw meat is reserved as particles, and the sausage or ham sausage finally formed contains the very intense flavor of the mushrooms but does not contain the harder granular feel of the dried mushrooms after being fully mixed. And different raw meats can be pickled by using the same or different mushrooms, so that the taste with more flavors and more layers can be obtained.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and other related drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a schematic structural view of a processing device for ham sausage or sausage containing edible fungi according to embodiment 1 of the present invention;
fig. 2 is a schematic diagram of a two-view structure of a processing device for ham sausage or sausage containing edible fungi according to embodiment 1 of the present invention;
fig. 3 is a schematic structural view showing another state of a processing apparatus for ham sausage or sausage containing edible fungi according to example 1 of the present 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 developed schematic illustration of the curing box and mushroom box provided in example 1 of the present invention;
FIG. 7 is a schematic view showing the structure of the mushroom box portion according to example 1 after being unfolded;
fig. 8 is a schematic structural view of a curing box portion 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-discharge pipe, 14-fixed block, 15-bolt, 16-third through hole, 21-curing box, 22-stirring rod, 23-feed pipe, 24-first discharge hole, 25-second discharge hole, 26-baffle, 27-support rod, 28-second jack, 29-drive device, 31-fungus mushroom case, 32-steam pipe, 33-first discharge hole, 34-cover plate, 35-cooling plate, 36-second discharge hole, 37-shielding cover, 38-air pipe, 39-support bar.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. The components of the 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
The following is further described with reference to specific embodiments, as shown in fig. 1-9, a processing device for ham sausage or sausage containing edible fungi in this embodiment includes a box 10 with an open end at the lower end, and a plurality of curing devices arranged in the box 10 along the vertical direction; the pickling device comprises a pickling box 21 with an opening at the upper side, a feeding pipe 23 connected with the side wall of the pickling box 21 in a conducting manner, a first discharge hole 24 arranged on the side wall of the pickling box 21, a second discharge hole 25 arranged at the lower side of the pickling box 21, a baffle plate 26 for shielding the second discharge hole 25, a mushroom box 31 arranged above the pickling box 21, a first discharge hole 33 arranged at the lower side wall of the mushroom box 31, a steam pipe 32 arranged at the upper side inside the mushroom box 31, a steam hole arranged at 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 pulverizer; the first discharging hole 24 is provided with a movable baffle, and the side wall of the box body 10 is provided with a first through hole 11 for the mushroom box 31 to pass through. Specifically, when in use, different kinds of raw meat are put into different curing boxes 21, then different kinds of dried mushrooms are put into different mushroom boxes 31, high-temperature steam is led into the mushroom boxes 31 through steam pipes 32 by using a high-temperature steam generator, the high-temperature steam directly permeates into mushrooms, flavor substances in the mushrooms are quickly taken out (extracted) by the high-temperature steam, then the mushrooms are liquefied to form mushroom water containing mushroom flavor, the mushrooms are dripped into the curing boxes 21 below to cure the raw meat, a part of cured raw meat is used for breaking into meat foam (the raw meat can be discharged into a pulverizer through a discharge pipe 13 after being extracted out), a part of raw meat is reserved as particles (the part of raw meat is usually in the lowermost curing box 21, a separator 26 can be opened and directly discharged from a second discharge hole 295), and finally the sausage or ham sausage contains sausage with very intense mushroom flavor, but does not contain hard particles. And different raw meats can be pickled by using the same or different mushrooms, so that the taste with more flavors and more layers can be obtained. It should be noted that the mushroom box 31 may be directly drawn out from the box 10 through the first through hole 11 (as shown in fig. 3), the dried mushroom is added thereto, and the mushroom is poured out after the steam is finished. When different types of mushrooms are needed for curing the same raw meat, the partition 26 can be opened, and then the raw meat is discharged into the curing boxes 21 below, and in the process, the mushroom boxes 31 between two adjacent curing boxes 21 are required to be taken out from the box body 10. In addition, a plurality of types of dried mushrooms may be put into the same mushroom box 31, and may be selected as needed.
The curing box 21 in this embodiment is provided with a stirring rod 22 and a driving device 29 for driving the stirring rod 22 to rotate. Specifically, the stirring rod 22 is used for stirring raw meat in the curing box 21, so that the mushroom liquid can be in contact with the raw meat more fully and uniformly, and the stirring rod 22 can also play a role in beating the raw meat, so that the mushroom liquid can enter the raw meat better. Note that the stirring rod 22 may be driven by a conventional motor. And the bottom wall of the curing box 21 is inclined toward the discharge pipe 13, so that raw meat can be discharged more easily.
The pickling device in this embodiment further includes a cooling plate 35 fixedly connected to the outer wall of the lower end of the mushroom box 31, and a plurality of second drain holes 36 formed in the lower side wall of the cooling plate 35; a cooling gap is provided between the cooling plate 35 and the mushroom box 31. Specifically, the cooling plate 35 is arranged to cool the mushroom water sufficiently before the mushroom water drops into the curing box 21, so that the mushroom water is prevented from being too high in temperature and scalding raw meat in advance, and then the mushroom water can drop into the curing box 21 after sequentially passing through the first water drain hole 33 and the second water drain hole 36, so that the residence time of the mushroom water in the air is prolonged, and the cooling effect is improved. Note that, when the mushroom box 31 is drawn out, it 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 below the cooling plate 35.
In this embodiment, the cooling plate 35 is U-shaped, two opposite side walls of the side wall of the box 10 are provided with second through holes 12, a shielding cover 37 is disposed at the second through holes 12, the shielding cover 37 is connected with an air duct 38, and the air duct 38 is connected with a cooling device. Specifically, the temperature in the case 10 may be raised as a whole after a certain time of high-temperature steam passes, so that an external cooling device (corresponding to a circulation blower) may be used to cool the case, wherein external cold air may be introduced into the cooling gap after passing through the air duct 38, the shielding cover 37 and the second through hole 12, and heat is carried out through the air duct 38 on the other side. Thus, not only the mushrooms are sufficiently cooled by water, but also the mushrooms box 31 and the curing box 21 can be separated by the cooling gap, and the high temperature in the mushrooms box 31 is prevented from affecting the raw meat in the curing box 21. In addition, a cover plate 34 which can be opened and closed can be arranged on the upper side of the mushroom box 31, so that steam can be conveniently shielded.
In this embodiment, a connection block is fixedly disposed on the lower surface of the partition 26, the connection block is hinged to a support rod 27, a third through hole 16 for the support rod 27 to pass through is formed in the side wall of the box 10, a fixing block 14 is disposed on the side wall of the box 10, a first jack is formed in the fixing block 14, a second jack 28 is formed in the support rod 27, and a plug 15 is simultaneously inserted into the first jack and the second jack 28. Specifically, when it is required to discharge raw meat in the upper curing box 21 into the lower curing box 21 and cure the raw meat with different mushroom liquids, the bolts 15 can be taken out from the first and second insertion holes 28, and then the partition 26 can be pulled away by pulling the support rods 27, so that the raw meat in the curing box 21 can be discharged into the lower curing box 21, after the raw meat is discharged, the support rods 27 are pushed into the box 10, and the support rods 27 are fixed by using the bolts 15.
Example 2
The present embodiment provides a processing method for processing ham sausage using the processing device for ham sausage containing edible fungi in embodiment 1, comprising the following steps:
(1) Sequentially discharging 2kg of chicken granules, 2kg of pork granules and 1kg of beef granules into different curing boxes through different feeding pipes from top to bottom;
(2) Sequentially and respectively putting 2kg of dried mushroom, 2kg of dried hericium erinaceus and 2kg of dried agrocybe cylindracea into different mushroom boxes from top to bottom, discharging high-temperature steam generated by a high-temperature steam generator into the mushroom boxes through steam pipes, liquefying and flowing into a curing box to cure meat; the high temperature steam continues until the water in the curing tank completely floods the raw meat.
(3) Discharging the chicken and pork pickled in the step (2) into a pulverizer through a discharge pipe, and pulverizing into meat foam;
(4) Adding the minced meat obtained in the step (3) and the pickled beef obtained in the step (2) into a mixer, adding seasoning auxiliary materials, stirring, and gradually adding water in the stirring process to finally obtain meat paste; wherein the auxiliary materials comprise 5kg of chopped fresh mushrooms, 5kg of fresh hericium erinaceus, 5kg of fresh agrocybe cylindracea, 30g of Chinese prickly ash powder, 30g of pepper powder, 200g of chicken essence, 800g of salt, 500g of white sugar, 10kg of starch, 300g of soy sauce, 4kg of edible vegetable oil, 2kg of green Chinese onion and 50g of spiced powder.
(5) Filling the meat paste obtained in the step (4) into a casing, separating the casing into small sections, and boiling.
Example 3
The present embodiment provides a processing method for processing sausage using the processing apparatus for sausage containing edible fungi of embodiment 1, which is different from embodiment 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. in step (5), the cooking operation is replaced with an air-drying operation.
The remaining steps are the same.
In summary, by the processing device of the ham sausage or sausage containing edible mushrooms of example 1 and the processing method of examples 2 to 3, different kinds of raw meat pieces are put into different curing boxes, then different kinds of dried mushrooms 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 mushrooms, flavor substances in the mushrooms are quickly brought out (extracted), then after liquefaction, mushroom water containing the flavor of the mushrooms is formed, the mushrooms are dripped into the curing boxes below, the raw meat is cured, a part of cured raw meat is crushed into meat foam, a part of cured meat is reserved into particles, and sausage is filled after full mixing, and finally the formed sausage or ham sausage contains the flavor of the very intense mushrooms but does not contain the hard granular feel of the dried mushrooms. And different raw meats can be pickled by using the same or different mushrooms, so that the taste with more flavors and 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, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. 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 sausage or sausage containing edible fungi is characterized by comprising a box body with an open end at the lower 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 connected with the side wall of the pickling box in a conducting manner, a first discharge hole arranged on the side wall of the pickling box, a second discharge hole arranged on the lower side of the pickling box, a baffle plate for shielding the second discharge hole, a mushroom box arranged above the pickling box, a first discharge hole arranged on the lower side wall of the mushroom box, a steam pipe arranged on the upper side inside the mushroom box, a steam hole arranged on 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 pulverizer; the first discharging hole is provided with a movable baffle, and the side wall of the box body is provided with a first through hole for the mushroom box to pass through.
2. The processing device of ham sausage or sausage containing edible fungi according to claim 1, wherein the curing box is internally provided with a stirring rod and a driving device for driving the stirring rod to rotate.
3. The processing device for ham sausages or sausages containing edible fungi according to claim 1, wherein the curing device further 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 arranged on the lower side wall of the cooling plate; a cooling gap is arranged between the cooling plate and the mushroom box.
4. A ham sausage or sausage processing device containing edible fungi according to claim 3 wherein the cooling plate is U-shaped, second through holes are formed in two opposite side walls of the side wall of the box body, a shielding cover is arranged at the second through holes, the shielding cover is connected with an air pipe, and the air pipe is connected with the cooling device.
5. The ham sausage or sausage processing device containing the edible fungi according to 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 for the supporting rod to pass through is formed in the side wall of the box, a fixing block is arranged on the side wall of the box, a first jack is formed in the fixing block, a second jack is formed in the supporting rod, and a plug pin is simultaneously inserted into the first jack and the second jack.
6. A processing method based on the processing device of ham sausage or sausage containing edible fungi according to any of claims 1-5, comprising the steps of:
(1) Raw meat blocks a, raw meat blocks b and raw meat blocks c are respectively discharged into different curing boxes through different feeding pipes;
(2) Respectively putting the mushrooms a, b and c into different mushroom boxes, discharging high-temperature steam generated by a high-temperature steam generator into the mushroom boxes through steam pipes, liquefying and flowing into a curing box for curing meat;
(3) Discharging the raw meat blocks a and b which are pickled in the step (2) into a crusher through a discharge pipe, and crushing into meat foam;
(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 seasoning auxiliary materials, and uniformly stirring to obtain meat paste;
(5) Filling the meat paste obtained in the step (4) into a casing, separating the casing into small sections, and boiling.
7. The method according to claim 6, wherein the raw meat block a in the step (1) is beef, the raw meat block b is pork, and the raw meat block c is chicken.
8. The method according to claim 6, wherein the mushroom a in the step (2) is dried mushroom, the mushroom b is dried Hericium erinaceus, and the mushroom c is dried agrocybe cylindracea.
9. The method according to claim 6, wherein the auxiliary materials in the step (4) include fresh mushrooms, fresh hericium erinaceus and fresh agrocybe cylindracea.
CN202211234946.5A 2022-10-10 2022-10-10 Processing device and processing method for ham sausage or sausage containing edible fungi Active CN115399359B (en)

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