Preparation method of salt-reduced mixed meat product
By steaming and splitting the dried meat fibers and mixing them evenly with fresh meat, the problem of dispersing meat fibers is solved, the combination of low-salt taste and tough fiber feel is achieved, and the taste of meat products is optimized.
Patent Information
- Application Number
- CN202411668938.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-21
- Publication Date
- 2025-02-18
AI Technical Summary
During the process of meat products, the direct crushing method of meat fibers will disperse it, and it will not be able to effectively utilize its toughness, resulting in poor taste of meat products.
Increase its moisture content by steaming the jerky, and use a mixing device to split the jerky fibers, retaining the integrity of the longitudinal fibers, then mix evenly with the crushed fresh meat, and molding by pressing, combining the yeast extract in the seasoning instead of salt , optimize the low-salt taste.
It achieves the low-salt taste of meat products, while retaining the toughness of jerky fiber, optimizing the taste diversity of meat products, making it more attractive.
Smart Images
Figure CN119453408A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of meat product preparation, and in particular to a method for preparing a reduced-salt mixed meat product. Background Art
[0002] Meat products refer to cooked meat products or semi-finished products made from livestock and poultry meat as the main raw material and seasoned, such as sausages, ham, bacon, braised meat, barbecued meat, etc. In other words, all meat products made from livestock and poultry meat as the main raw material and seasoned, regardless of the processing technology, are called meat products, including: sausages, ham, bacon, braised meat, barbecued meat, jerky, meat jerky, meatballs, skewers of prepared meat, meat patties, cured bacon, crystal meat, etc.
[0003] In the meat processing process, the raw materials can be roughly divided into: original meat, minced meat and meat fiber. Barbecue meat products are made from original meat, sausage products are made from minced meat, and meat floss products are made from meat fiber. The processing of meat fiber mostly uses jerky to retain the fiber, but the direct crushing method will make the meat fiber dispersed, and it is not possible to better utilize the toughness of the meat fiber to optimize the taste of the meat product. Summary of the invention
[0004] The invention discloses a method for preparing a reduced-salt mixed meat product, aiming to solve the technical problem that meat fiber processing mostly utilizes jerky to retain the fiber, but the direct crushing method makes the meat fiber dispersed and cannot better utilize the toughness of the meat fiber to optimize the taste of the meat product.
[0005] In order to achieve the above object, the present invention adopts the following technical solutions:
[0006] A method for preparing a reduced-salt mixed meat product comprises the following specific steps:
[0007] S1: Steaming the dried meat: Steaming the dried meat that has been marinated and dried to increase the water content of the dried meat, and the water content is maintained at 30%-35%;
[0008] S2: Splitting the jerky fibers: placing the steamed jerky on a mixing device, using the mixing device to split the jerky fibers, keeping the longitudinal fibers intact, and setting aside;
[0009] S3: preparing seasoning: preparing seasoning for use, replacing salt with yeast extract in the seasoning, and the yeast extract accounts for 1.5%-3% of the total weight of the seasoning;
[0010] S4: Fresh meat processing: prepare the fresh meat and place it in a mixing device, and use the mixing device to grind the fresh meat;
[0011] S5: Evenly mix: mix the split dried meat fibers and the minced fresh meat in a mixing device;
[0012] S6: Pressing and molding: Pressing and molding the mixed meat product in the machine;
[0013] S7: packaging storage;
[0014] In S5, the mass ratio of the dried meat fibers to the minced fresh meat is 25%-32%: 68%-75%.
[0015] In the process of preparing meat products, the salt in the compressed meat jerky is mainly used as the salt for the whole meat product, thereby achieving the effect of reducing salt. At the same time, with the help of the yeast extract in the seasoning, the low-salt taste can be optimized, making it more acceptable to the public. In addition, the meat jerky fibers are split and the longitudinal fibers are kept intact, and then mixed evenly with the minced meat and pressed into shape. In addition to achieving the low-salt effect, the meat jerky fibers can be retained so that the taste of the whole meat product can have a soft taste of minced meat while also having a tough fiber feel, thereby optimizing the diversity of the taste and giving people a novel taste to arouse people's interest in buying.
[0016] In a preferred embodiment, the mixing device comprises a mixing tank, and the top inner wall of the mixing tank is connected to a meat grinder and a meat jerky processing mechanism at the same time, a pre-mixing mechanism is arranged in the mixing tank, and the pre-mixing mechanism is connected to the meat jerky processing mechanism and the meat grinder, a stirring group is arranged on the bottom inner wall of the mixing tank, and the meat jerky processing mechanism comprises an outer supporting shell;
[0017] The inner wall of the outer support shell is fixedly connected with a grinding base, and a grinding plate is arranged at the top of the grinding base, and a plurality of support plates are symmetrically fixedly connected to the top of the grinding plate, and a spring is fixedly connected to the bottom end of each support plate;
[0018] The bottom end of each of the springs is respectively fixedly connected with a circular support plate, and the top ends of the plurality of circular support plates are simultaneously fixedly connected with a linkage frame, a plurality of slide grooves are provided through the inner wall of the bottom end of the outer support shell, and the bottom end of each circular support plate is respectively and movably connected to the slide groove, the linkage frame is located at the bottom end of the outer support shell, the bottom end of the support plate is fixedly connected with a limited insertion rod, and the limited insertion rod passes through the circular support plate and the linkage frame at the same time;
[0019] The bottom end of the linkage frame is connected to a nut slider through a connecting frame, the bottom end of the outer support shell is fixedly connected to a reciprocating screw drive group, and the nut slider is movably connected to the reciprocating screw drive group, and the tail end of the outer support shell is penetrated by two through slots, and the through slots are movably connected to inclined guide plates respectively;
[0020] The two inclined guide plates are respectively connected to the two support plates on the same side, the top end of the grinding plate is connected to the limit plate through a rotating connection seat, the top end of the outer support shell is penetrated by a square notch, and the limit plate passes through the square notch, and a solenoid valve is installed on one side of the outer support shell, and the solenoid valve is located between the two inclined guide plates;
[0021] The tail end of the outer support shell is sequentially fixedly connected with a storage tank and a funnel, and the funnel is connected to the mixing tank, a weighing instrument is arranged between the storage tank and the funnel, and a cutting groove is connected to the inner wall of one side of the outer support shell, and a plurality of cutting knives are equidistantly arranged in the cutting groove;
[0022] The inner wall of the bottom end of the cutting groove is connected to a placement plate, and linear guide rails are installed on both sides of the placement plate. A push plate is connected to the linear guide rail through a first slider, and the push plate is attached to one side of the placement plate. A plurality of protrusions are respectively provided on the opposite sides of the grinding plate and the grinding base.
[0023] A jerky processing mechanism is provided, which is used to separate the fibers in the jerky. The push plate can be used to push the jerky into the cutting groove. The jerky is cut by multiple cutters and separated into multiple meat strips, and longitudinally enters between the grinding plate and the grinding base. As the grinding plate repeatedly rubs the meat strips, the surface of the meat strips contacts with the convex points during the rubbing process, which accelerates the decomposition of the fibers. Thus, the fibers of the jerky can be separated after repeated rubbing. Thus, by separating the jerky by rubbing, the longitudinal fibers of the jerky can be retained, and the fiber fragmentation can be avoided, so as to ensure the taste of the finished meat product.
[0024] In a preferred embodiment, the premixing mechanism comprises a conical cover, and the conical cover is connected to the bottom end of the funnel, a turntable is arranged at the bottom of the conical cover, and the bottom end of the turntable is connected to a second motor via a second support shaft, and the second support shaft is connected to the mixing tank via a second bearing frame;
[0025] The meat grinder is provided with a fan blade at the bottom, and the bottom end of the fan blade is connected to a first motor via a first support shaft, and the first support shaft is connected to the mixing tank via a first bearing frame.
[0026] By providing a pre-mixing mechanism, the minced meat and fibers can be dispersed separately and sprayed around. During the spraying process, the sticky fibers can be further separated and pre-mixed with the similarly dispersed minced meat in the air. Therefore, when the two fall to the position of the stirring group, the minced meat and meat fibers can be evenly mixed based on the stirring action of the stirring group and the effect of uniform dispersion.
[0027] As can be seen from the above, a method for preparing a reduced-salt mixed meat product, the mixing equipment includes a mixing tank, and the top inner wall of the mixing tank is connected to a meat grinder and a meat jerking mechanism at the same time, a pre-mixing mechanism is arranged in the mixing tank, and the pre-mixing mechanism is connected to the meat jerking mechanism and the meat grinder, a stirring group is arranged on the bottom inner wall of the mixing tank, and the meat jerking mechanism includes an outer supporting shell; the inner wall of the outer supporting shell is fixedly connected to a grinding base, and a grinding plate is arranged on the top of the grinding base, and a plurality of support plates are symmetrically fixedly connected to the top of the grinding plate , and the bottom end of each support plate is fixedly connected to a spring; the bottom end of each of the springs is respectively fixedly connected to a circular support plate, and the top ends of the plurality of circular support plates are simultaneously fixedly connected to a linkage frame, the bottom inner wall of the outer support shell is penetrated with a plurality of slide grooves, and the bottom end of each circular support plate is respectively correspondingly and movably engaged in the slide groove, the linkage frame is located at the bottom end of the outer support shell, the bottom end of the support plate is fixedly connected to a limited insertion rod, and the limited insertion rod passes through the circular support plate and the linkage frame at the same time; the bottom end of the linkage frame is connected to a nut slider through a connecting frame, the The bottom end of the outer support shell is fixedly connected with a reciprocating screw drive group, and the nut slider is movably connected to the reciprocating screw drive group. The tail end of the outer support shell is penetrated with two through grooves, and the through grooves are respectively movably connected with inclined guide plates; the two inclined guide plates are respectively connected to the two support plates on the same side, and the top of the grinding plate is connected to the limit plate through a rotating connecting seat. The top of the outer support shell is penetrated with a square notch, and the limit plate passes through the square notch. A solenoid valve is installed on one side of the outer support shell, and the solenoid valve is located at two between the inclined guide plates; the tail end of the outer support shell is sequentially fixedly connected with a storage slot and a funnel, and the funnel is connected to the mixing tank, a weighing instrument is arranged between the storage slot and the funnel, a cutting groove is connected to the inner wall of one side of the outer support shell, and a plurality of cutting knives are arranged equidistantly in the cutting groove; the inner wall of the bottom end of the cutting groove is connected with a placement plate, and linear guides are installed on both sides of the placement plate, a push plate is connected to the linear guide through a first slider, and the push plate is attached to one side of the placement plate, and a plurality of convex points are respectively arranged on the opposite sides of the grinding plate and the grinding base. The preparation method of the reduced-salt mixed meat product provided by the present invention can separate the jerky by kneading, so that the longitudinal fibers of the jerky are retained, and the fiber fragmentation is avoided to ensure the taste of the finished meat product. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] Figure 1 The present invention provides an overall flow chart of a method for preparing a reduced-salt mixed meat product.
[0029] Figure 2 This is a schematic diagram of the overall appearance of a mixing device for a method for preparing a reduced-salt mixed meat product proposed by the present invention.
[0030] Figure 3A schematic diagram of the internal structure of a mixing device for a method for preparing a reduced-salt mixed meat product proposed by the present invention.
[0031] Figure 4 The present invention provides a schematic diagram of the appearance of a jerky processing mechanism in a mixing device for a method for preparing a reduced-salt mixed meat product.
[0032] Figure 5 The present invention is a schematic diagram of the interior of a jerky processing mechanism in a mixing device of a method for preparing a reduced-salt mixed meat product proposed by the present invention.
[0033] Figure 6 The present invention provides a schematic diagram of a disassembled meat jerky processing mechanism in a mixing device for a method for preparing a reduced-salt mixed meat product.
[0034] Figure 7 The present invention is a schematic diagram of the bottom driving structure of a jerky processing mechanism in a mixing device of a method for preparing a reduced-salt mixed meat product proposed by the present invention.
[0035] In the figure: 1, meat jerky processing mechanism; 2, meat grinder; 3, mixing tank; 4, stirring group; 5, pre-mixing mechanism; 101, push plate; 102, first slider; 103, linear guide; 104, placement plate; 105, cutting groove; 106, outer support shell; 107, square notch; 108, solenoid valve; 109, weighing instrument; 110, funnel; 111, limit plate; 112, grinding plate; 113, support plate; 114, spring; 115, circular support plate; 116, slideway; 117, Inclined guide plate; 118, rotating connecting seat; 119, linkage frame; 120, through slot; 121, grinding base; 122, cutter; 123, reciprocating screw drive group; 124, nut slider; 125, connecting frame; 126, storage slot; 127, limit rod; 501, fan blade; 502, first bearing frame; 503, first support shaft; 504, first motor; 505, conical cover; 506, turntable; 507, second support shaft; 508, second bearing frame; 509, second motor. DETAILED DESCRIPTION
[0036] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0037] The method for preparing a reduced-salt mixed meat product disclosed in the present invention is mainly used in the scene of meat product production.
[0038] Reference Figure 1 , a method for preparing a reduced-salt mixed meat product, comprising the following specific steps:
[0039] S1: Steaming the dried meat: Steaming the dried meat that has been marinated and dried to increase the water content of the dried meat, and the water content is maintained at 30%-35%;
[0040] S2: Splitting the jerky fibers: placing the steamed jerky on a mixing device, using the mixing device to split the jerky fibers, keeping the longitudinal fibers intact, and setting aside;
[0041] S3: preparing seasoning: preparing seasoning for use, replacing salt with yeast extract in the seasoning, and the yeast extract accounts for 1.5%-3% of the total weight of the seasoning;
[0042] S4: Fresh meat processing: prepare the fresh meat and place it in a mixing device, and use the mixing device to grind the fresh meat;
[0043] S5: Evenly mix: mix the split dried meat fibers and the minced fresh meat in a mixing device;
[0044] S6: Pressing and molding: Pressing and molding the mixed meat product in the machine;
[0045] S7: packaging storage;
[0046] In S5, the mass ratio of the jerky fiber to the minced fresh meat is 25%-32%: 68%-75%. In the preparation process of the meat product, the salt in the compressed jerky is mainly used as the salt for the whole meat product, thereby achieving the effect of reducing salt. At the same time, with the help of the yeast extract in the seasoning, the low-salt taste can be optimized to make it more acceptable to the public. In addition, the jerky fiber is split and its longitudinal fiber is kept intact, and then it is evenly mixed with the minced meat and then pressed into shape. In addition to achieving the low-salt effect, based on the retention of the jerky fiber, the taste of the whole meat product can be mixed with tough fiber while achieving the soft taste of the minced meat, thereby optimizing the diversity of the taste, giving people a novel taste to arouse people's interest in buying.
[0047] Reference Figure 2 and Figure 4 In a preferred embodiment, the mixing device includes a mixing tank 3, and the top inner wall of the mixing tank 3 is connected to the meat grinder 2 and the dried meat processing mechanism 1 at the same time, a pre-mixing mechanism 5 is arranged in the mixing tank 3, and the pre-mixing mechanism 5 is connected to the dried meat processing mechanism 1 and the meat grinder 2, a stirring group 4 is arranged on the bottom inner wall of the mixing tank 3, and the dried meat processing mechanism 1 includes an outer supporting shell 106.
[0048] Reference Figure 4-Figure 7 In a preferred embodiment, the inner wall of the outer support shell 106 is fixedly connected with a grinding base 121, and a grinding plate 112 is arranged at the top of the grinding base 121, and a plurality of support plates 113 are symmetrically fixedly connected to the top of the grinding plate 112, and a spring 114 is fixedly connected to the bottom end of each support plate 113.
[0049] Reference Figure 4-Figure 7 In a preferred embodiment, the bottom end of each spring 114 is fixedly connected with a circular support plate 115, and the top ends of the multiple circular support plates 115 are simultaneously fixedly connected with a linkage frame 119. The inner wall of the bottom end of the outer support shell 106 is penetrated with multiple slide grooves 116, and the bottom end of each circular support plate 115 is respectively and movably connected in the slide groove 116. The linkage frame 119 is located at the bottom end of the outer support shell 106. The bottom end of the support plate 113 is fixedly connected with a limiting rod 127, and the limiting rod 127 passes through the circular support plate 115 and the linkage frame 119 at the same time.
[0050] Reference Figure 4-Figure 7 In a preferred embodiment, the bottom end of the linkage frame 119 is connected to a nut slider 124 through a connecting frame 125, the bottom end of the outer support shell 106 is fixedly connected to a reciprocating screw drive group 123, and the nut slider 124 is movably connected to the reciprocating screw drive group 123, and two through grooves 120 are penetrated at the tail end of the outer support shell 106, and the inclined guide plates 117 are movably connected in the through grooves 120.
[0051] Reference Figure 4-Figure 7 In a preferred embodiment, the two inclined guide plates 117 are respectively connected to the two support plates 113 on the same side, the top of the grinding plate 112 is connected to the limiting plate 111 through a rotating connecting seat 118, the top of the outer support shell 106 is penetrated by a square slot 107, and the limiting plate 111 passes through the square slot 107, and a solenoid valve 108 is installed on one side of the outer support shell 106, and the solenoid valve 108 is located between the two inclined guide plates 117.
[0052] Reference Figure 4-Figure 7 In a preferred embodiment, the tail end of the outer supporting shell 106 is fixedly connected with a storage tank 126 and a funnel 110 in sequence, and the funnel 110 is connected to the mixing tank 3, a weighing instrument 109 is arranged between the storage tank 126 and the funnel 110, and a cutting groove 105 is connected to the inner wall of one side of the outer supporting shell 106, and a plurality of cutting knives 122 are equidistantly arranged in the cutting groove 105.
[0053] Reference Figure 4-Figure 7In a preferred embodiment, a placement plate 104 is connected to the inner wall of the bottom end of the cutting groove 105, and linear guides 103 are installed on both sides of the placement plate 104. A push plate 101 is connected to the linear guide 103 through a first slider 102, and the push plate 101 is attached to one side of the placement plate 104. A plurality of convex points are respectively arranged on the opposite sides of the grinding plate 112 and the grinding base 121. The jerky processing mechanism 1 is used to split the fibers in the jerky. First, the jerky can be placed on the placement plate 104 along the direction of the fibers. As the linear guide 103 drives the first slider 102 to move, the push plate 101 can be used to push the jerky into the cutting groove 105. During the pushing process, the jerky is cut by a plurality of cutters 122, and the jerky can be split. The meat strips are divided into a plurality of meat strips, and longitudinally enter between the grinding plate 112 and the grinding base 121. When a certain amount is reached, the grinding plate 112 can be driven by the spring 114 to be tightly pressed on the surface of the meat strips, and the grinding base 121 can provide clamping for the meat strips together. With the reciprocating drive of the reciprocating screw drive group 123, the grinding plate 112 can be driven to repeatedly rub the meat strips. During the rubbing process, the surface of the meat strips contacts with the convex points, which accelerates the decomposition of its fibers. Thus, the fibers of the jerky can be separated by repeated rubbing and temporarily stored in the storage tank 126, and then weighed by the weighing instrument 109 and enter the mixing tank 3. Thus, the jerky can be separated by rubbing, so that the longitudinal fibers of the jerky can be retained and the fiber fragmentation can be avoided, so as to ensure the taste of the finished meat product.
[0054] Reference Figure 3 In a preferred embodiment, the premixing mechanism 5 includes a conical cover 505, and the conical cover 505 is connected to the bottom end of the funnel 110, a turntable 506 is provided at the bottom of the conical cover 505, and the bottom end of the turntable 506 is connected to a second motor 509 through a second support shaft 507, and the second support shaft 507 is connected to the mixing tank 3 through a second bearing frame 508.
[0055] Reference Figure 3In a preferred embodiment, a fan blade 501 is provided at the bottom of the meat grinder 2, and the bottom end of the fan blade 501 is connected to a first motor 504 through a first support shaft 503. The first support shaft 503 is connected to the mixing tank 3 through a first bearing frame 502. In the premixing mechanism 5, the meat grinder 2 grinds the fresh meat into minced meat and then drops it onto the rapidly rotating fan blade 501 driven by the first motor 504. The rapidly rotating fan blade 501 can perform secondary chopping and separation on the minced meat, and can also disperse the minced meat and spray it around. At the same time, the weighed dried meat fibers fall from the funnel 110 and fall to the center of the rapidly rotating turntable 506 driven by the second motor 509, and the fibers are dispersed under the action of the centrifugal force of the turntable 506 and sprayed around. During the spraying process, the sticky fibers can be further separated and pre-mixed with the equally dispersed minced meat in the air. Therefore, when the two fall to the position of the stirring group 4, the minced meat and the meat fibers can be evenly mixed based on the stirring action of the stirring group 4 and the effect of uniform dispersion.
[0056] Working principle: The jerky processing mechanism 1 is used to separate the fibers in the jerky. First, the jerky can be placed on the placement plate 104 along the direction of the fibers. As the linear guide rail 103 drives the first slider 102 to move, the push plate 101 can be used to push the jerky into the cutting groove 105. During the pushing process, the jerky is cut by multiple cutters 122 to split the jerky into multiple strips, and then longitudinally enters between the grinding plate 112 and the grinding base 121. When a certain amount of jerky is reached, the jerky is pushed into the cutting groove 105. Afterwards, under the action of the spring 114, the grinding plate 112 can be driven to be tightly pressed on the surface of the meat strip, and the grinding base 121 can provide clamping for the meat strip together. With the reciprocating drive of the reciprocating screw drive group 123, the grinding plate 112 can be driven to repeatedly rub the meat strip. During the rubbing process, the surface of the meat strip contacts with the convex points, which accelerates the decomposition of its fibers. Thus, after repeated grinding, the fibers of the jerky can be separated and temporarily stored in the storage tank 126, and then weighed by the weighing instrument 109. The dried meat is separated by rubbing, so that the longitudinal fibers of the dried meat are retained and the fiber fragmentation is avoided, so as to ensure the taste of the finished meat product. In the premixing mechanism 5, the meat grinder 2 grinds the fresh meat into minced meat and then drops it onto the rapidly rotating fan blades 501 driven by the first motor 504. The rapidly rotating fan blades 501 can perform secondary chopping and separation on the minced meat, and can also disperse the minced meat and spray it around. At the same time, after the weighed dried meat fibers fall from the funnel 110, they fall to the center position of the rapidly rotating turntable 506 driven by the second motor 509, and the fibers are dispersed and sprayed around under the action of the centrifugal force of the turntable 506. During the spraying process, the sticky fibers can be further decomposed and premixed with the equally dispersed minced meat in the air. Therefore, when the two fall to the position of the stirring group 4, the stirring action of the stirring group 4 and the uniform dispersion effect can be used to achieve uniform mixing of the minced meat and the meat fibers.
[0057] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A method for preparing a reduced-salt mixed meat product, characterized in that: The specific steps include: S1: Steaming the dried meat: Steaming the dried meat that has been marinated and dried to increase the water content of the dried meat, and the water content is maintained at 30%-35%; S2: Splitting the jerky fibers: placing the steamed jerky on a mixing device, using the mixing device to split the jerky fibers, keeping the longitudinal fibers intact, and setting aside; S3: preparing seasoning: preparing seasoning for use, replacing salt with yeast extract in the seasoning, and the yeast extract accounts for 1.5%-3% of the total weight of the seasoning; S4: Fresh meat processing: prepare the fresh meat and place it in a mixing device, and use the mixing device to grind the fresh meat; S5: Evenly mix: mix the split dried meat fibers and the minced fresh meat in a mixing device; S6: Pressing and molding: Pressing and molding the mixed meat product in the machine; S7: packaging storage; In S5, the mass ratio of the dried meat fibers to the minced fresh meat is 25%-32%: 68%-75%.
2. The method for preparing a reduced-salt mixed meat product according to claim 1, characterized in that: The mixing device comprises a mixing tank (3), and the inner wall at the top end of the mixing tank (3) is connected to a meat grinder (2) and a meat jerky processing mechanism (1) at the same time; a pre-mixing mechanism (5) is arranged in the mixing tank (3), and the pre-mixing mechanism (5) is connected to the meat jerky processing mechanism (1) and the meat grinder (2); a stirring group (4) is arranged on the inner wall at the bottom end of the mixing tank (3); and the meat jerky processing mechanism (1) comprises an outer supporting shell (106).
3. The method for preparing a reduced-salt mixed meat product according to claim 2, characterized in that: The inner wall of the outer support shell (106) is fixedly connected to a grinding base (121), and a grinding plate (112) is arranged at the top of the grinding base (121), and a plurality of support plates (113) are symmetrically fixedly connected to the top of the grinding plate (112), and a spring (114) is fixedly connected to the bottom of each support plate (113).
4. The method for preparing a reduced-salt mixed meat product according to claim 3, characterized in that: The bottom end of each of the springs (114) is respectively fixedly connected to a circular support plate (115), and the top ends of the plurality of circular support plates (115) are simultaneously fixedly connected to a linkage frame (119); a plurality of slide grooves (116) are provided through the inner wall of the bottom end of the outer support shell (106), and the bottom end of each circular support plate (115) is respectively and movably engaged in the slide groove (116); the linkage frame (119) is located at the bottom end of the outer support shell (106); the bottom end of the support plate (113) is fixedly connected to a limiting insertion rod (127), and the limiting insertion rod (127) passes through the circular support plate (115) and the linkage frame (119) at the same time.
5. The method for preparing a reduced-salt mixed meat product according to claim 4, characterized in that: The bottom end of the linkage frame (119) is connected to a nut slider (124) via a connecting frame (125); the bottom end of the outer support shell (106) is fixedly connected to a reciprocating screw drive group (123), and the nut slider (124) is movably connected to the reciprocating screw drive group (123); the tail end of the outer support shell (106) is penetrated by two through grooves (120), and the through grooves (120) are respectively movably connected to inclined guide plates (117).
6. The method for preparing a reduced-salt mixed meat product according to claim 5, characterized in that: The two inclined guide plates (117) are respectively connected to the two support plates (113) on the same side; the top end of the grinding plate (112) is connected to the limiting plate (111) via a rotating connecting seat (118); a square notch (107) is provided through the top end of the outer support shell (106), and the limiting plate (111) passes through the square notch (107); a solenoid valve (108) is installed on one side of the outer support shell (106), and the solenoid valve (108) is located between the two inclined guide plates (117).
7. The method for preparing a reduced-salt mixed meat product according to claim 6, characterized in that: The tail end of the outer supporting shell (106) is fixedly connected with a storage groove (126) and a funnel (110) in sequence, and the funnel (110) is connected to the mixing tank (3). A weighing instrument (109) is arranged between the storage groove (126) and the funnel (110). The inner wall of one side of the outer supporting shell (106) is connected with a cutting groove (105), and a plurality of cutting knives (122) are arranged at equal intervals in the cutting groove (105).
8. The method for preparing a reduced-salt mixed meat product according to claim 7, characterized in that: The inner wall of the bottom end of the cutting groove (105) is connected to a placement plate (104), and linear guide rails (103) are installed on both sides of the placement plate (104). The linear guide rail (103) is connected to a push plate (101) through a first slider (102), and the push plate (101) is attached to one side of the placement plate (104). The grinding plate (112) and the grinding base (121) are respectively provided with a plurality of protrusions on opposite sides.
9. The method for preparing a reduced-salt mixed meat product according to claim 7, characterized in that: The premixing mechanism (5) comprises a conical cover (505), and the conical cover (505) is connected to the bottom end of the funnel (110), a turntable (506) is arranged at the bottom of the conical cover (505), and the bottom end of the turntable (506) is connected to a second motor (509) via a second support shaft (507), and the second support shaft (507) is connected to the mixing tank (3) via a second bearing frame (508).
10. The method for preparing a reduced-salt mixed meat product according to claim 9, characterized in that: The meat grinder (2) is provided with a fan blade (501) at the bottom, and the bottom end of the fan blade (501) is connected to a first motor (504) via a first support shaft (503), and the first support shaft (503) is connected to the mixing tank (3) via a first bearing frame (502).