Minced fillet grinding stirrer

Abstract

The invention relates to a minced fillet grinding stirrer. The minced fillet grinding stirrer comprises a feeding hopper, wherein the feeding hopper is mounted on the top of a grinding device; the grinding device comprises a grinding box; a grinding spindle is mounted inside the grinding box; a thread plate is machined on the grinding spindle; the grinding spindle is supported and mounted on the grinding box through a bearing; a chain wheel is arranged at the left end of the grinding spindle, and a main grinding head is arranged at the right end of the grinding spindle; the main grinding head is matched with an auxiliary grinding head; the auxiliary grinding head is fixedly arranged at a main ingredient outlet of the grinding box; a discharging hopper is arranged just under the main grinding head and the auxiliary grinding head and stretches into the stirring box; and a stirring device is arranged inside the stirring box. According to the grinding stirrer, the production efficiency of minced fillet can be improved, the degree of automation is improved, the workload of an operator is reduced, the uniform mixing degree of the minced fillet is improved, and the quality of breaded fish sticks can be well ensured.

Description

technical field [0001] The invention belongs to the field of fish cake processing equipment, in particular to a fish paste pulverizing mixer. Background technique [0002] Kamaboko is a surimi product. Surimi products are a kind of deep-processed food with high protein, low fat, reasonable nutritional structure, safety and health, which are made from various seawater fish surimi or freshwater fish surimi through a series of processing. Types include simulated foods such as fish cakes, crab sticks, fried flowers, surimi bread, fish ham, fish sausages, and shrimp cakes. The raw materials of surimi include meat such as fish and pork, and additives such as salt are added to make an elastic gel. The traditional surimi production process adopts manual stirring and chopping, and then stirring and mixing to obtain it. The above method has the following defects: (1) The manual chopping method has low work efficiency and high labor intensity for the staff. A large amount of bittern...

AI Technical Summary

Problems solved by technology

The traditional surimi production process adopts manual stirring and chopping, and then stirring and mixing to obtain it. The above method has the following defects: (1) The manual chopping method has low work efficiency and high labor intensity for the staff. A large amount of bitterness is difficult to adapt; (2) It cannot achieve a high degree of uniformity during the mixing process, which will affect the quality of subsequent fish cakes; (3) The work efficiency is low and cannot be adapted to mass production; (4) Raw materials The crushing efficiency is low, and the crushing particle size cannot meet the predetermined requirements, resulting in high particle size of subsequent fish cakes, which cannot guarantee the taste

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