A method for producing and preparing a sausage

Abstract

The present application discloses a production preparation method for a kind of sausage applied to the field of sausage processing. By means of settings such as a low-temperature blender, when mixing meat stuffing and seasonings, etc., the refrigerator can be started to cool the mixing tank, avoiding the situation that the meat stuffing is slightly deteriorated during the mixing process due to too high ambient temperature. At the same time, cooling the meat stuffing can prevent the temperature of the meat stuffing from continuously rising due to the stirring of the mixing rod, prevent the protein from undergoing thermal denaturation and affecting water absorption, and the taste of the prepared stuffing becomes old. This not only ensures the quality of the meat stuffing, but also improves the taste of the meat stuffing. Also, through the settings of devices such as cleaning particles, the impurities on the surface of the mixing rod and the inner wall of the mixing tank can be rubbed off. Compared with the traditional cleaning method, it saves the inconvenience brought during cleaning. At the same time, the surface of the cleaning particles can deform, and can adsorb and repel impurities in the corresponding environment, enabling it to transfer impurities better.

Description

Technical Field

[0001] This application relates to the field of sausage processing, and particularly to a production and preparation method of sausages. Background Art

[0002] With the continuous improvement of people's living standards, the demand for high-end sausages has been increasing, especially among the young group. The demand for new flavors and nutrition has been growing, and there are a variety of dessert foods. There is currently a type of fruit sausage, in which fruits are added to the meat filling during production and mixed by a stuffing mixer.

[0003] In order to fully mix various fillings, long-term stirring is required. However, in an environment with a relatively high temperature, the meat filling may undergo slight deterioration, affecting the quality of the finished product. At the same time, if the stirring speed of the stuffing mixer is too fast, the temperature of the meat filling will gradually increase, resulting in thermal denaturation of proteins and affecting water absorption, making the prepared filling have an old texture and affecting the quality of the grilled sausage. Summary of the Invention

[0004] The purpose of this application is to cool the meat filling during the stirring process to improve the quality of the finished grilled sausage. Compared with the prior art, a production and preparation method of sausages is provided, including the following steps:

[0005] S1. Raw material preparation: Select chicken drumstick meat, chicken breast meat, and pork belly, grind them into meat filling at a temperature of 0 - 4°C, and marinate with salt and glucose for 24 hours;

[0006] S2. Raw material mixing: Add ice water, seasonings, milk powder, cheese, durian flesh, durian powder, and soy protein to the meat filling, and put them into a low-temperature mixer for mixing;

[0007] S3. Finished product packaging: Fill the meat filling into sheep casings using an enema machine, dry it in the oven for 5 minutes, steam it at a temperature of 78°C for 15 minutes, and then package and freeze it after steaming;

[0008] The low-temperature mixer includes a machine body. The inner wall of the machine body is installed with a mixing tank. The inner wall of the mixing tank is installed with mixing rods. The open end of the mixing tank is installed with a cover. The bottom end of the mixing tank is fixedly connected with a refrigerator. The side wall of the machine body is installed with a cleaning tank. A lower circulation pipe is fixedly connected between the bottom end of the mixing tank and the side wall of the cleaning tank. An upper circulation pipe is fixedly connected between the top end of the cleaning tank and the side wall of the mixing tank. The inner wall of the bottom end of the cleaning tank is rotatably connected with a spiral stirring rod. A lower sleeve is sleeved on the outer wall of the spiral stirring rod. The outer wall of the lower sleeve is fixedly connected with the inner wall of the cleaning tank, and the inner wall of the lower sleeve is in close contact with the spiral stirring rod.

[0009] Furthermore, the interior of the cleaning tank is filled with a large number of cleaning particles. One end of the upper circulation pipe located inside the cleaning tank is fixedly connected to an upper sleeve, and the top end of the spiral stirring rod extends to the inside of the upper sleeve. Through the above settings, the inconvenience caused during cleaning is saved. After cleaning, the cleaning particles are discharged back into the interior of the cleaning tank through the lower circulation pipe.

[0010] Furthermore, a lifter is fixedly connected to the top end of the cleaning tank, a support frame is fixedly connected to the top end of the upper sleeve, and the output end of the lifter is fixedly connected to the support frame. Through the above settings, the movement path of the cleaning particles can be controlled.

[0011] Furthermore, the cleaning particles include an inner ball and an elastic film, and the elastic film is sleeved outside the inner ball.

[0012] Furthermore, a plurality of uniformly distributed storage grooves are formed on the surface of the inner ball, and a heating block is fixedly connected to the side wall of the cleaning tank. Through the above settings, impurities can be adsorbed and repelled in the corresponding environment, enabling it to transfer impurities better.

[0013] Furthermore, a water pump is fixedly connected to the inner side of the bottom end of the machine body. Water pipes are fixedly connected between the water pump and the refrigerator and the cleaning tank, and between the refrigerator and the cleaning tank. Through the above settings, the heat generated by the semiconductor refrigeration sheet can be used to preheat the water inside the cleaning tank at the same time, making preparations in advance for cleaning the cleaning particles and reducing the waste of thermal energy.

[0014] Furthermore, an electric telescopic rod is fixedly connected to the bottom end of the vertical section of the lower circulation pipe, and a leak-proof plug is hermetically slidably connected to the inner wall. The output end of the electric telescopic rod is fixedly connected to the bottom end of the leak-proof plug. Through the above settings, it is prevented that the minced meat enters the interior of the cleaning tank through the lower circulation pipe.

[0015] Compared with the prior art, the advantages of the present application are as follows:

[0016] (1) Through settings such as a low-temperature mixer, when mixing minced meat with seasonings, etc., the refrigerator can be started to cool the mixing tank, avoiding the situation that the minced meat slightly deteriorates during the mixing process due to too high environmental temperature. At the same time, cooling the minced meat can prevent the temperature of the minced meat from continuously rising due to the stirring of the mixing rod, preventing protein from undergoing thermal denaturation and affecting water absorption and the taste of the prepared filling from becoming tough. This not only ensures the quality of the minced meat but also improves the taste of the minced meat. Also, through the settings of devices such as cleaning particles, the impurities on the surface of the mixing rod and the inner wall of the mixing tank can be rubbed off. Compared with the traditional cleaning method, the inconvenience caused during cleaning is saved. At the same time, the surface of the cleaning particles can deform, and impurities can be adsorbed and repelled in the corresponding environment, enabling it to transfer impurities better. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 is the front sectional view of the present application;

[0018] Figure 2 This is the front elevation sectional view of the cleaning box of this application;

[0019] Figure 3 This is the front elevation sectional view of the stirring box of this application;

[0020] Figure 4 This is the state diagram when the lower sleeve and the upper sleeve of this application are in close contact;

[0021] Figure 5 This is the movement trajectory diagram of the clean particles when the lower sleeve and the upper sleeve of this application are separated;

[0022] Figure 6 This is the movement trajectory diagram of the clean particles when the lower sleeve and the upper sleeve of this application are closed;

[0023] Figure 7 This is the sectional view of the clean particles of this application;

[0024] Figure 8 This is the state diagram when the elastic film of this application shrinks;

[0025] Figure 9 This is the three-dimensional sectional view of the clean particles of this application;

[0026] Figure 10 This is the sectional view of the lower circulation pipe of this application.

[0027] Description of the reference numerals in the figure:

[0028] 1. Body; 2. Stirring box; 201. Cover; 202. Mixing rod; 3. Refrigerator; 301. Buckle box; 302. Semiconductor refrigeration chip; 303. Heat conduction plate; 4. Cleaning box; 5. Lower circulation pipe; 501. Leak plug; 6. Spiral stirring rod; 7. Lower sleeve; 8. Upper circulation pipe; 9. Heating block; 10. Clean particle; 1001. Inner ball; 1002. Elastic film; 1003. Storage tank; 11. Upper sleeve; 12. Support frame; 13. Lifter; 14. Water pump; 15. Water pipe; 16. Electric telescopic rod. Specific embodiments

[0029] Next, the technical solutions in the embodiments of this application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of this application. Obviously, the described embodiments are only a part of the embodiments of this application, rather than all the embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of this application.

[0030] The first embodiment:

[0031] Please refer to Figure 1-6, this application discloses a production and preparation method of sausage, including the following steps:

[0032] S1. Raw material preparation: Select chicken leg meat on the chicken essence, chicken breast meat, and pork belly, grind them into minced meat at a temperature of 0-4°C, and marinate with salt and glucose for 24 hours;

[0033] S2. Raw material mixing: Add ice water, seasonings, milk powder, cheese, durian flesh, durian dry powder, and soy protein to the minced meat, and put them into a low-temperature blender for mixing;

[0034] S3. Finished product packaging: Fill the minced meat into sheep casings using a sausage stuffer, put it into the oven to dry for 5 minutes, steam it at a temperature of 78°C for 15 minutes, and then package and freeze it after steaming;

[0035] Durian cheese can be replaced with mango honey, pomelo passion fruit, orange strawberry, raisins and pine nuts to form fruit sausages with different flavors;

[0036] Taking cheese durian as an example, the raw material addition ratio is: chicken leg meat 20-50%, pork 30-50%, chicken breast meat 10-60%, durian flesh 1-30%, cheese 1-20%, soy protein 1-20%, durian dry powder 1-20%;

[0037] It can also be replaced with seafood such as sea cucumbers, abalones, scallops, and elephant trunks, and add essence starch to form a series of seafood sausages. The ingredients of the seafood sausage are: chicken 50-100%, pork 50-100%, seafood 1-30%;

[0038] The low-temperature blender includes a machine body 1. The inner wall of the machine body 1 is equipped with a mixing box 2. The inner wall of the mixing box 2 is equipped with a mixing rod 202. The opening end of the mixing box 2 is equipped with a cover 201. The bottom end of the mixing box 2 is fixedly connected with a refrigerator 3. The side wall of the machine body 1 is equipped with a cleaning box 4. A lower circulation pipe 5 is fixedly connected between the bottom end of the mixing box 2 and the side wall of the cleaning box 4. An upper circulation pipe 8 is fixedly connected between the top end of the cleaning box 4 and the side wall of the mixing box 2. The inner wall of the bottom end of the cleaning box 4 is rotatably connected with a spiral stirring rod 6. The outer wall of the spiral stirring rod 6 is sleeved with a lower sleeve 7. The outer wall of the lower sleeve 7 is fixedly connected with the inner wall of the cleaning box 4. The inner wall of the lower sleeve 7 is in close contact with the spiral stirring rod 6. When mixing the minced meat with seasonings, etc., the refrigerator 3 can be started to cool the mixing box 2, avoiding the situation that the minced meat is slightly deteriorated during the mixing process due to too high environmental temperature. At the same time, cooling the minced meat can prevent the temperature of the minced meat from rising continuously due to the stirring of the mixing rod 202, preventing the protein from undergoing thermal denaturation and affecting water absorption and the taste of the prepared filling from becoming old. This not only ensures the quality of the minced meat but also improves the taste of the minced meat.

[0039] Please refer to Figure 5-9, a large number of cleaning particles 10 are filled inside the cleaning tank 4. One end of the upper circulation pipe 8 located inside the cleaning tank 4 is fixedly connected to an upper sleeve 11, and the top end of the spiral stirring rod 6 extends to the inside of the upper sleeve 11. When the meat filling is stirred and the stirring tank 2 needs to be cleaned, the spiral stirring rod 6 is rotated to send the cleaning particles 10 into the inside of the stirring tank 2, and the mixing rod 202 is rotated to drive the cleaning particles 10 to stir inside the stirring tank 2. When the cleaning particles 10 are stirred, the impurities on the surface of the mixing rod 202 and the inner wall of the stirring tank 2 can be rubbed off. Compared with the traditional cleaning method, the inconvenience brought by cleaning is saved. After cleaning, the cleaning particles 10 are discharged back into the inside of the cleaning tank 4 through the lower circulation pipe 5.

[0040] The second implementation method:

[0041] Please refer to Figure 3-9 , a lifter 13 is fixedly connected to the top end of the cleaning tank 4, a support frame 12 is fixedly connected to the top end of the upper sleeve 11, and the output end of the lifter 13 is fixedly connected to the support frame 12. When the lifter 13 drives the upper sleeve 11 to move downward through the support frame 12 until it abuts against the top end of the lower sleeve 7, the cleaning particles 10 can be discharged into the stirring tank 2 through the lower sleeve 7, the upper sleeve 11 and the upper circulation pipe 8. When the cleaning particles 10 need to be cleaned, water is added to the inside of the cleaning tank 4, and the support frame 12 drives the upper sleeve 11 to move upward to separate from the lower sleeve 7, and the cleaning particles 10 can be circulated and cleaned inside the lower sleeve 7 and the cleaning tank 4. Through the above settings, the movement path of the cleaning particles 10 can be controlled. The cleaning particles 10 include an inner ball 1001 and an elastic film 1002. The elastic film 1002 is sleeved outside the inner ball 1001, and a plurality of uniformly distributed storage grooves 1003 are formed on the surface of the inner ball 1001. A heating block 9 is fixedly connected to the side wall of the cleaning tank 4. When the cleaning particles 10 enter the inside of the stirring tank 2, since the temperature inside the stirring tank 2 is relatively low, the gas inside the elastic film 1002 shrinks, making the elastic film 1002 closely adhere to the storage grooves 1003. At this time, the surface of the cleaning particles 10 is in a concave state, so that the impurities inside the stirring tank 2 can be better adsorbed on the inner side of the storage grooves 1003, improving the cleaning ability of the cleaning particles 10. When the cleaning particles 10 enter the inside of the cleaning tank 4, the heating block 9 can be started to heat the inside of the cleaning tank 4, so that the gas inside the elastic film 1002 expands. At this time, the surface of the cleaning particles 10 is in a smooth state, making the impurities on its surface better cleaned off.

[0042] Please refer to Figure 3-6, the cooler 3 includes a fastening box 301 and a plurality of thermoelectric cooler chips 302. The cooling surface of the thermoelectric cooler chip 302 is fixedly connected to the outer wall of the stirring box 2. The fastening box 301 is sleeved outside the plurality of thermoelectric cooler chips 302. A heat conducting plate 303 is fixedly connected between the heating surfaces of the plurality of thermoelectric cooler chips 302. The side of the heat conducting plate 303 is hermetically and fixedly connected to the inner wall of the fastening box 301. A water pump 14 is fixedly connected to the inner side of the bottom end of the machine body 1. Water pipes 15 are fixedly connected between the water pump 14 and the cooler 3 and between the cooler 3 and the cleaning box 4. When stirring the minced meat, the water pump 14 can drive the water inside the cleaning box 4 to circulate between the cooler 3 and the cleaning box 4, which can cool the thermoelectric cooler chips 302 and improve the stability of the thermoelectric cooler chips 302 during operation. At the same time, the heat generated by the thermoelectric cooler chips 302 can be used to preheat the water inside the cleaning box 4, making preparations in advance for cleaning the cleaning particles 10 and reducing the waste of thermal energy.

[0043] Please refer to Figure 1 and 10 , one end of the lower circulation pipe 5 close to the stirring box 2 is arranged vertically, and one end of the lower circulation pipe 5 close to the cleaning box 4 is arranged obliquely. The bottom end of the vertical end of the lower circulation pipe 5 is fixedly connected to an electric telescopic rod 16, and a leak-proof plug 501 is hermetically slidably connected to the inner wall. The output end of the electric telescopic rod 16 is fixedly connected to the bottom end of the leak-proof plug 501; when stirring the minced meat, the electric telescopic rod 16 drives the leak-proof plug 501 to move upward to block the pipe orifice of the lower circulation pipe 5 to prevent the minced meat from entering the inside of the cleaning box 4 through the lower circulation pipe 5. When it is necessary to discharge the balls inside the stirring box 2 into the inside of the cleaning box 4, driving the leak-proof plug 501 to move downward can make the cleaning particles 10 be discharged into the cleaning box 4.

[0044] The above is only a preferred specific embodiment of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present application, according to the technical solution and its improvement concept of the present application, makes equivalent replacements or changes, and should be covered by the protection scope of the present application.

Claims

1. A method for producing and preparing a sausage, characterized in that, It includes the following steps: S1. Raw material preparation: Select the upper leg meat of chicken essence, chicken breast meat, and pork belly, grind them into minced meat at a temperature of 0-4°C, and marinate with salt and glucose for 24 hours; S2. Raw material mixing: Add ice water, seasonings, milk powder, cheese, durian flesh, durian dry powder, and soy protein to the minced meat, and put them into a low-temperature blender for mixing; S3. Finished product packaging: Use a sausage stuffer to fill the minced meat into sheep casings, place them in an oven for drying for 5 minutes, steam them at a temperature of 78°C for 15 minutes, and package and freeze them after steaming; The low-temperature blender includes a machine body (1), the inner wall of the machine body (1) is provided with a mixing box (2), the inner wall of the mixing box (2) is provided with a mixing rod (202), the opening end of the mixing box (2) is provided with a cover (201), the bottom end of the mixing box (2) is fixedly connected with a refrigerator (3), the side wall of the machine body (1) is provided with a cleaning box (4), a lower circulation pipe (5) is fixedly connected between the bottom end of the mixing box (2) and the side wall of the cleaning box (4), an upper circulation pipe (8) is fixedly connected between the top end of the cleaning box (4) and the side wall of the mixing box (2), a spiral stirring rod (6) is rotatably connected to the inner wall of the bottom end of the cleaning box (4), a lower sleeve (7) is sleeved on the outer wall of the spiral stirring rod (6), the outer wall of the lower sleeve (7) is fixedly connected with the inner wall of the cleaning box (4), and the inner wall of the lower sleeve (7) is in close contact with the spiral stirring rod (6); A large number of cleaning particles (10) are filled in the cleaning box (4), one end of the upper circulation pipe (8) located in the cleaning box (4) is fixedly connected with an upper sleeve (11), the top end of the spiral stirring rod (6) extends to the inside of the upper sleeve (11), a lifter (13) is fixedly connected to the top end of the cleaning box (4), a support frame (12) is fixedly connected to the top end of the upper sleeve (11), and the output end of the lifter (13) is fixedly connected with the support frame (12).

2. The production and preparation method of a kind of sausage according to claim 1, characterized in that, The cleaning particles (10) include an inner ball (1001) and an elastic film (1002), and the elastic film (1002) is sleeved on the outside of the inner ball (1001).

3. A method for producing and preparing a kind of sausage according to claim 2, characterized in that, A plurality of uniformly distributed storage grooves (1003) are formed on the surface of the inner ball (1001), and a heating block (9) is fixedly connected to the side wall of the cleaning box (4).

4. A method for producing and preparing a kind of sausage according to claim 1, characterized in that, The refrigerator (3) includes a buckling box (301) and a plurality of semiconductor refrigeration chips (302), the refrigerating surface of the semiconductor refrigeration chip (302) is fixedly connected with the outer wall of the mixing box (2), and the buckling box (301) is sleeved on the outside of the plurality of semiconductor refrigeration chips (302).

5. The production preparation method of a kind of sausage according to claim 4, characterized in that, A heat conduction plate (303) is fixedly connected between the heating surfaces of the plurality of semiconductor refrigeration chips (302), and the side of the heat conduction plate (303) is hermetically and fixedly connected with the inner wall of the buckling box (301).

6. A method for producing and preparing a sausage according to claim 5, characterized in that, A water pump (14) is fixedly connected to the inner side of the bottom end of the machine body (1), and water pipes (15) are fixedly connected between the water pump (14) and the refrigerator (3) and the cleaning box (4), and between the refrigerator (3) and the cleaning box (4).

7. A method for producing and preparing a kind of sausage according to claim 1, characterized in that, One end of the lower circulation pipe (5) close to the stirring tank (2) is arranged vertically, and one end of the lower circulation pipe (5) close to the cleaning tank (4) is arranged obliquely.

8. A method for producing and preparing a sausage according to claim 7, characterized in that, The bottom end of the vertical end of the lower circulation pipe (5) is fixedly connected with an electric telescopic rod (16), and a leak plug (501) is hermetically slidably connected to the inner wall. The output end of the electric telescopic rod (16) is fixedly connected to the bottom end of the leak plug (501).

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