Preparation process and production equipment of spicy sausage

Abstract

The invention discloses a preparation process and production equipment for spicy sausages. The preparation process comprises the following steps: respectively weighing raw materials including beef, white sugar, edible salt, white spirit, monosodium glutamate, nitrite, Chinese prickly ash and chili after acceptance inspection through an electronic scale; the pretreated beef is placed in a strip cutting machine to be cut into strips, the cut beef enters a raw and auxiliary material turning, stirring, mixing and pickling device, the auxiliary materials are sequentially added and placed in the raw and auxiliary material turning, stirring, mixing and pickling device, and the beef is subjected to mixed pickling treatment; performing binding treatment on the pickled beef to obtain beef strips, and performing segmented roasting treatment on the beef strips at different temperatures; the cooled meat strips are subjected to vacuum packaging and boxing, and finished products can be put in storage. A stirring structure is replaced by a turning and stirring structure, internal shearing force and contact heat are reduced, caking caused by insufficient mixing in the pickling process is eliminated, the pickling quality of raw materials and auxiliary materials is guaranteed, the mixing and pickling efficiency is improved, and the preparation process is easy to operate and convenient to use.

Description

Technical Field

[0001] The invention relates to the technical field of sausage processing, in particular to a spicy sausage preparation process and production equipment thereof. Background Art

[0002] Cured meat products are one of the typical representatives of traditional Chinese meat products. They have a long history and profound cultural background, and have contributed to the development of meat processing technology and processing theory in the world. Traditional cured meat refers to processed products made by curing meat and then baking (or exposing it to sunlight). Cured meat has strong antiseptic ability, can prolong the shelf life, and add unique flavor. It contains phosphorus, potassium, carbohydrates and other nutrients. It is mainly popular in Sichuan, Hunan, Chongqing, Jiangxi and other regions. Spicy sausage, as a kind of cured meat, is mainly made by coarsely grinding lean meat, dicing fat, adding auxiliary materials, filling natural casing or artificial casing, and then drying and baking; spicy sausage is a food with unique flavor and production technology. The common production process mainly includes preparing beef, seasoning, filling, air drying and smoking. Choose beef with three parts fat and seven parts lean, cut it into thin slices or shreds, and then pickle it. When marinating, you need to add salt, sugar, chili powder, pepper and other seasonings. Mix well and put it in the refrigerator to marinate for several hours. Then stuff the marinated meat into the casing, and then dry it in the sun or air dry it. Finally, you can make a sausage with a rich aroma and unique taste.

[0003] However, the traditional spicy sausage preparation process mainly relies on assembly line processing, which has a poor taste; and its mixed pickling method mostly uses the mixing and stirring of all raw and auxiliary materials, and it is impossible to accurately control the stirring temperature change of the spicy sausage during the pickling process, thereby affecting the quality of the mixture, and then affecting the product quality of the spicy sausage. Therefore, it is necessary to propose a spicy sausage preparation process and production equipment to overcome the above problems. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a spicy sausage preparation process and production equipment, which are used to solve the problem that the preparation process of the existing traditional spicy sausage mainly relies on assembly line processing operation, and the edible taste is poor; and its mixed pickling method mostly adopts the mixing and stirring of all raw and auxiliary materials, and it is impossible to accurately control the stirring temperature change of the spicy sausage during the pickling process, thereby affecting the quality of the mixture, and then affecting the product quality of the spicy sausage.

[0005] The technical solution adopted by the present invention to achieve the above-mentioned purpose is: a spicy sausage production equipment, characterized in that:

[0006] The production equipment is a raw material and auxiliary material stirring, mixing and pickling device, which includes a device body, a first sealing component, a second sealing component, a feeding port and a stirring mechanism. The device body is a tank structure assembled at the top, the middle and the bottom, and the two connecting ends of the tank structure are respectively fixedly connected by the first sealing component and the second sealing component; the feeding port is opened at the top of the device body, and the stirring mechanism is arranged inside the device body; the stirring mechanism includes a rotating motor, a rotating shaft, a U-shaped driving plate and a stirring side plate, the rotating motor is electrically driven and connected to the rotating shaft, the U-shaped driving plate is fixedly connected to the rotating shaft, and the left and right sides of the U-shaped driving plate are fixedly connected to the stirring side plates.

[0007] The present invention also provides a spicy sausage preparation process based on a raw material and auxiliary material stirring and mixing marinating device, and the preparation process comprises the following steps:

[0008] Step S1: pre-treating raw materials and auxiliary materials;

[0009] Step S2: After the raw materials and auxiliary materials have passed the inspection, they are weighed, and beef, sugar, edible salt, liquor, monosodium glutamate, nitrite, pepper and chili are weighed respectively using an electronic scale;

[0010] Step S3: placing the beef in a strip cutting machine for strip cutting / shredding;

[0011] Step S4: the beef after being cut into strips / shreds is put into a raw material and auxiliary material stirring, mixing and marinating device, and white sugar, edible salt, white wine, monosodium glutamate, nitrite, pepper and chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device to stir and marinate the beef;

[0012] Step S5: bundling the mixed marinated beef to obtain beef strips / beef shreds, and the operator hanging the beef strips / beef shreds inside the smoking room, and performing segmented smoking treatments on the beef strips / beef shreds at different temperatures;

[0013] Step S6: After the smoke-roasting is completed and the beef strips / beef shreds are naturally / artificially cooled for 8-10 hours, the ropes are cut and the beef strips / beef shreds are untied and packed in vacuum packages, and the finished products can be put into storage.

[0014] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution: the pretreatment in step S1 also includes beef thawing, beef cleaning and beef trimming.

[0015] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution: the beef in step S2 is beef brisket, beef tendon or beef brisket.

[0016] In order to further improve the ease of use of the spicy sausage production equipment, the present invention adopts the scheme that the mass ratio of the beef, the sugar, the edible salt, the white wine, the monosodium glutamate, the nitrite, the pepper and the chili in step S2 is 100:1:2.4:2:0.5:0.02:0.4:1.5.

[0017] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts the solution that the first stage of the segmented smoking in step S5 has a smoking temperature of 45-50° C. and a smoking time of 7-8 hours.

[0018] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts the solution that the second stage of the segmented smoking in step S5 has a smoking temperature of 55-60° C. and a smoking time of 9-10 hours.

[0019] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution: the third stage of the segmented smoking in step S5 has a smoking temperature of 65-70° C. and a smoking time of 32-35 hours.

[0020] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution: the fourth stage of the segmented smoking in step S5 has a smoking temperature of 75-80° C. and a smoking time of 47-50 hours.

[0021] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution that: the outer side wall of the device body is provided with a transparent observation window for directly monitoring the stirring and marinating conditions of the internal raw and auxiliary materials.

[0022] In order to further improve the use convenience of the spicy sausage production equipment, the present invention adopts a solution that a plurality of supporting feet are evenly distributed on the bottom of the device body.

[0023] Beneficial effects of the present invention:

[0024] Among them, the production equipment of this spicy sausage is provided with a stirring structure. By replacing the stirring structure with the stirring structure, the internal shear force and contact heat are reduced, and the agglomeration caused by insufficient mixing during the pickling process is eliminated. This avoids the resistance of such agglomerations to the auxiliary materials in the stirring, thereby ensuring the pickling quality of the raw materials and auxiliary materials, improving the mixing and pickling efficiency, saving costs, and effectively preventing the formation of auxiliary material agglomerations.

[0025] In addition, the preparation process of the spicy sausage is simple to operate, convenient to prepare, and has the function of stirring and marinating. The traditional constant temperature smoking and roasting can be changed to a segmented step-by-step temperature-raising smoked and roasted beef strips, thereby effectively improving the smoking and roasting efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The process flow chart of the present invention as a whole;

[0027] Figure 2 The process flow chart of the pretreatment of the present invention;

[0028] Figure 3 A schematic diagram of mixed pickling of the present invention;

[0029] Figure 4 The present invention is a process flow chart of the segmented smoking process;

[0030] Figure 5 This is a process flow chart of the first stage smoking process of the present invention;

[0031] Figure 6 This is a process flow chart of the second stage smoking process of the present invention;

[0032] Figure 7 This is a process flow chart of the third stage smoking process of the present invention;

[0033] Figure 8 This is a process flow chart of the fourth stage smoking process of the present invention;

[0034] Fig. 9 The process flow chart of vacuum packaging of the present invention;

[0035] Fig.10 This is a schematic diagram of the structure of the raw material and auxiliary material stirring, mixing and marinating device of the present invention;

[0036] Fig.11 The figure is a schematic diagram of the internal structure of the raw and auxiliary material stirring, mixing and pickling device of the present invention.

[0037] In the figure: 1 device body, 2 first sealing assembly, 3 second sealing assembly, 4 feeding port, 5 transparent observation window, 6 supporting foot, 7 turning and mixing mechanism, 71 rotating motor, 72 rotating shaft, 73 U-shaped driving plate, 74 turning and mixing side plate. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] See also Figure 10 to Figure 11The present invention discloses a raw material and auxiliary material stirring, mixing and pickling device, which comprises a device body 1, a first sealing component 2, a second sealing component 3, a feeding port 4 and a stirring mechanism 7. The device body 1 is a tank structure assembled at the top, the middle and the bottom, and the two connecting ends of the tank structure are respectively fixedly connected by the first sealing component 2 and the second sealing component 3 (the sealing component is a sealing ring); the feeding port 4 is opened at the top of the device body 1, and the stirring mechanism 7 is arranged inside the device body 1; the stirring mechanism 7 comprises a rotating motor 71, a rotating shaft 72, a U-shaped driving plate 73 and a stirring side plate 74, the rotating motor 71 is electrically driven and connected to the rotating shaft 72, the U-shaped driving plate 73 is fixedly connected to the rotating shaft 72, and the left and right sides of the U-shaped driving plate 73 are fixedly connected to the stirring side plates 74.

[0040] Furthermore, a transparent observation window 5 is provided on the outer side wall of the device body 1, and the transparent observation window 5 is used to directly monitor the stirring and marinating conditions of the raw materials and auxiliary materials inside the raw material stirring, mixing and marinating device.

[0041] Furthermore, a plurality of supporting feet 6 are evenly distributed at the bottom of the device body 1 to improve the stability of the device body 1 .

[0042] The working principle of the raw material and auxiliary material stirring and mixing marinating device of the present invention is: the operator sequentially puts beef, sugar, edible salt, liquor, monosodium glutamate, nitrite, pepper and chili into the raw material and auxiliary material stirring and mixing marinating device, starts the rotating motor 71 to control the rotation of the rotating shaft 72, thereby driving the U-shaped driving plate 73 to rotate clockwise or counterclockwise through the rotating shaft 72, and then drives the stirring side plates 74 on both sides to stir the mixed raw materials and auxiliary materials inside the device body 1, so as to avoid the raw materials and auxiliary materials from forming lumps due to uneven mixing and improve the mixing efficiency; finally, the mixing and marinating condition of the beef can be monitored through the transparent observation window 5 so as to deal with abnormal conditions in time. Specific embodiment 1:

[0044] See also Figures 1 to 9 The preparation process steps of this specific embodiment 1 are as follows:

[0045] Step (a) Pre-process the raw materials and auxiliary materials. First, the Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The goods will be accepted only if they pass the inspection. Otherwise, they will be handled according to the "Non-conforming Management System". Secondly, the beef is thawed, cleaned and trimmed in turn, including cutting and trimming the meat.

[0046] Step (ii) The raw materials and auxiliary materials are weighed after acceptance. 100 catties of beef (beef is beef brisket, beef tendon or beef brisket), 1 catties of sugar, 2.4 catties of edible salt, 2 catties of white wine, 0.5 catties of MSG, 0.02 catties of nitrite, 0.4 catties of pepper and 1.5 catties of chili are weighed respectively using an electronic scale.

[0047] Step (iii) placing the beef in a strip cutter for strip cutting / shredding, the strip cutter has a feed port size of 330*55mm and a cutting size of 6mm.

[0048] Step (iv) The cut / shredded beef is put into a raw material and auxiliary material stirring, mixing and marinating device, and 1 catties of white sugar, 2.4 catties of edible salt, 2 catties of white wine, 0.5 catties of monosodium glutamate, 0.02 catties of nitrite, 0.4 catties of pepper and 1.5 catties of chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device, and the beef is stirred, mixed and marinated;

[0049] Step (five) bundling the mixed and marinated beef to obtain beef strips / beef shreds, and the operator hangs the beef strips / beef shreds inside the smoking room, and smokes the beef strips / beef shreds in different stages at different temperatures, wherein the smoking temperature of the first stage is 45° C., and the smoking time is 7 hours; the smoking temperature of the first stage is 55° C., and the smoking time is 9 hours; the smoking temperature of the first stage is 65° C., and the smoking time is 32 hours; the smoking temperature of the fourth stage is 75° C., and the smoking time is 47 hours.

[0050] Step (six) After the smoked beef strips / beef shreds have been naturally / artificially cooled for 8 hours, the beef strips / beef shreds are untied by cutting the ropes, and then vacuum-packed and boxed, and the finished products are ready for storage. Specific embodiment 2:

[0052] See also Figures 1 to 9 The preparation process steps of this specific embodiment 1 are as follows:

[0053] Step (a) Pre-process the raw materials and auxiliary materials. First, the Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The goods will be accepted only if they pass the inspection. Otherwise, they will be handled according to the "Non-conforming Management System". Secondly, the beef is thawed, cleaned and trimmed in turn, including cutting and trimming the meat.

[0054] Step (ii) The raw materials and auxiliary materials are weighed after acceptance. 200 catties of beef (beef is beef brisket, beef tendon or beef brisket), 2 catties of sugar, 4.8 catties of edible salt, 4 catties of white wine, 1 catties of MSG, 0.04 catties of nitrite, 0.8 catties of pepper and 3 catties of chili are weighed using an electronic scale.

[0055] Step (iii) placing the beef in a strip cutter for strip cutting / shredding, the strip cutter has a feed port size of 330*55mm and a cutting size of 10mm.

[0056] Step (iv) The cut / shredded beef is put into a raw material and auxiliary material stirring, mixing and marinating device, and 2 catties of white sugar, 4.8 catties of edible salt, 4 catties of white wine, 1 catties of monosodium glutamate, 0.04 catties of nitrite, 0.8 catties of pepper and 3 catties of chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device, and the beef is stirred, mixed and marinated;

[0057] Step (five) bundling the mixed and marinated beef to obtain beef strips / beef shreds, and the operator hangs the beef strips / beef shreds inside the smoking room, and smokes the beef strips / beef shreds in different stages at different temperatures, wherein the smoking temperature of the first stage is 47° C., and the smoking time is 7.5 h; the smoking temperature of the first stage is 56° C., and the smoking time is 9.5 h; the smoking temperature of the first stage is 66° C., and the smoking time is 33 h; the smoking temperature of the fourth stage is 77° C., and the smoking time is 48 h.

[0058] Step (six) After the smoked beef strips / beef shreds have been naturally / artificially cooled for 9 hours, the beef strips / beef shreds are untied by cutting the ropes, and then vacuum-packed and boxed, and the finished products are ready for storage. Specific embodiment 3:

[0060] See also Figures 1 to 9 The preparation process steps of this specific embodiment 1 are as follows:

[0061] Step (a) Pre-process the raw materials and auxiliary materials. First, the Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The goods will be accepted only if they pass the inspection. Otherwise, they will be handled according to the "Non-conforming Management System". Secondly, the beef is thawed, cleaned and trimmed in turn, including cutting and trimming the meat.

[0062] Step (ii) The raw materials and auxiliary materials are weighed after acceptance. 200 catties of beef (beef is beef brisket, beef tendon or beef brisket), 2 catties of sugar, 4.8 catties of edible salt, 4 catties of white wine, 1 catties of MSG, 0.04 catties of nitrite, 0.8 catties of pepper and 3 catties of chili are weighed using an electronic scale.

[0063] Step (iii) placing the beef in a strip cutter for strip cutting / shredding, the strip cutter has a feed port size of 330*55mm and a cutting size of 15mm.

[0064] Step (iv) The cut / shredded beef is put into a raw material and auxiliary material stirring, mixing and marinating device, and 2 catties of white sugar, 4.8 catties of edible salt, 4 catties of white wine, 1 catties of monosodium glutamate, 0.04 catties of nitrite, 0.8 catties of pepper and 3 catties of chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device, and the beef is stirred, mixed and marinated;

[0065] Step (five) bundling the mixed and marinated beef to obtain beef strips / beef shreds, and the operator hangs the beef strips / beef shreds inside the smoking room, and smokes the beef strips / beef shreds in different stages at different temperatures, wherein the smoking temperature of the first stage is 49° C., and the smoking time is 7.8 h; the smoking temperature of the first stage is 58° C., and the smoking time is 9.7 h; the smoking temperature of the first stage is 69° C., and the smoking time is 34.5 h; the smoking temperature of the fourth stage is 78° C., and the smoking time is 49 h.

[0066] Step (six) After the smoked beef strips / beef shreds have been naturally / artificially cooled for 9.5 hours, the beef strips / beef shreds are untied from the bundles by cutting the ropes, and then vacuum-packed and boxed, and the finished products are ready for storage. Specific embodiment 4:

[0068] See also Figures 1 to 9 The preparation process steps of this specific embodiment 1 are as follows:

[0069] Step (a) Pre-process the raw materials and auxiliary materials. First, the Quality Inspection Department is responsible for checking the third-party qualified inspection report or certificate of the raw materials and the relevant information of the manufacturer, and inspecting the incoming materials. The goods will be accepted only if they pass the inspection. Otherwise, they will be handled according to the "Non-conforming Management System". Secondly, the beef is thawed, cleaned and trimmed in turn, including cutting and trimming the meat.

[0070] Step (ii) The raw materials and auxiliary materials are weighed after acceptance. 150 catties of beef (beef is beef brisket, beef tendon or beef brisket), 1.5 catties of sugar, 3.6 catties of edible salt, 3 catties of white wine, 0.75 catties of MSG, 0.03 catties of nitrite, 0.6 catties of pepper and 2.25 catties of chili are weighed respectively using an electronic scale.

[0071] Step (iii) placing the beef in a strip cutter for strip cutting / shredding, the strip cutter has a feed port size of 330*55mm and a cutting size of 30mm.

[0072] Step (iv) The cut / shredded beef is put into a raw material and auxiliary material stirring, mixing and marinating device, and 1.5 catties of sugar, 3.6 catties of edible salt, 3 catties of liquor, 0.75 catties of monosodium glutamate, 0.03 kg of nitrite, 0.6 catties of pepper and 2.25 catties of chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device, and the beef is stirred, mixed and marinated;

[0073] Step (five) bundling the mixed and marinated beef to obtain beef strips / beef shreds, and the operator hangs the beef strips / beef shreds inside the smoking room, and smokes the beef strips / beef shreds in stages at different temperatures, wherein the smoking temperature of the first stage is 50° C., and the smoking time is 8 hours; the smoking temperature of the first stage is 60° C., and the smoking time is 10 hours; the smoking temperature of the first stage is 70° C., and the smoking time is 35 hours; the smoking temperature of the fourth stage is 80° C., and the smoking time is 50 hours.

[0074] Step (six) After the smoked beef strips / beef shreds have been naturally / artificially cooled for 10 hours, the beef strips / beef shreds are untied from the bundles by cutting the ropes, and then vacuum-packed and boxed, and the finished products are ready for storage.

[0075] Comparative Example:

[0076] Any spicy sausage of the same type as that of each specific embodiment purchased on the market.

[0077] Experiment 1:

[0078] The appearance color of the spicy sausages prepared in specific embodiments 1-4 was compared with the ordinary spicy sausages purchased in the comparative example. The color of the spicy sausages prepared in specific embodiments 1-4 was obviously better than that of the ordinary spicy sausages purchased in the comparative example. The overall color of the former was brighter and the sausage body was more symmetrical.

[0079] Experiment 2:

[0080] 1) Twenty passers-by were randomly selected to taste the spicy sausage prepared in Example 1 and the ordinary spicy sausage purchased in the comparative example, and fourteen of them reported that the spicy sausage prepared in Example 1 had a better taste and a better flavor.

[0081] 2) Thirty passers-by were randomly selected to taste the spicy sausage prepared in Example 2 and the ordinary spicy sausage purchased in the comparative example, and twenty-three of them reported that the spicy sausage prepared in Example 2 had a better taste and a better flavor.

[0082] 3) Fifty passers-by were randomly selected to taste the spicy sausage prepared in Example 3 and the ordinary spicy sausage purchased in the comparative example, and forty-five of them reported that the spicy sausage prepared in Example 3 had a better texture and taste.

[0083] 4) Seventy passers-by were randomly selected to taste the spicy sausage prepared in Specific Example 3 and the ordinary spicy sausage purchased in the comparative example, and sixty-three of them reported that the spicy sausage prepared in Example 4 had a better taste and a better flavor.

[0084] On the one hand, the preparation process of the present invention is simple to operate, convenient to prepare, and has the function of stirring and marinating. It can change the traditional constant temperature smoking and roasting into segmented step-by-step temperature smoking and roasting beef strips, thereby effectively improving the smoking and roasting efficiency.

[0085] On the other hand, the raw and auxiliary material stirring and marinating device provided by the production equipment of the present invention replaces the stirring structure with a stirring structure, reduces the internal shear force and contact heat, eliminates the caking caused by insufficient mixing during the marinating process, avoids such caking from causing resistance to the auxiliary materials being stirred, ensures the marinating quality of the raw materials and auxiliary materials, improves the mixing and marinating efficiency, saves costs, and effectively prevents the formation of auxiliary material caking.

[0086] The standard parts used in the present invention can all be purchased from the market, and special-shaped parts can be customized according to the description in the specification and the drawings. The specific connection methods of each part adopt conventional means such as mature bolts, rivets, welding, etc. in the prior art. Machinery, parts and equipment all adopt conventional models in the prior art, and the circuit connection adopts the conventional connection method in the prior art, which will not be described in detail here. The content not described in detail in this specification belongs to the prior art known to professional and technical personnel in this field.

[0087] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A spicy sausage production equipment, characterized by: The production equipment is a raw material and auxiliary material stirring, mixing and pickling device, the raw material and auxiliary material stirring, mixing and pickling device comprising a device body (1), a first sealing component (2), a second sealing component (3), a feeding port (4) and a stirring mechanism (7), the device body (1) is a tank structure assembled at the top, the middle and the bottom, and the two connecting ends of the tank structure are respectively fixedly connected by the first sealing component (2) and the second sealing component (3); the feeding port (4) is arranged at the top of the device body (1), and the stirring mechanism (7) is arranged inside the device body (1); the stirring mechanism (7) comprises a rotating motor (71), a rotating shaft (72), a U-shaped driving plate (73) and a stirring side plate (74), the rotating motor (71) is electrically driven and connected to the rotating shaft (72), the U-shaped driving plate (73) is fixedly connected to the rotating shaft (72), and the left and right sides of the U-shaped driving plate (73) are fixedly connected to the stirring side plates (74); The raw material and auxiliary material stirring, mixing and marinating device is used in the preparation process of spicy sausage, and the preparation process comprises the following steps: Step S1: pre-treating raw materials and auxiliary materials; Step S2: After the raw materials and auxiliary materials have passed the inspection, they are weighed, and beef, sugar, edible salt, liquor, monosodium glutamate, nitrite, pepper and chili are weighed respectively using an electronic scale; Step S3: placing the beef in a strip cutting machine for strip cutting / shredding; Step S4: the beef after being cut into strips / shreds is put into a raw material and auxiliary material stirring, mixing and marinating device, and white sugar, edible salt, white wine, monosodium glutamate, nitrite, pepper and chili are added in sequence and placed in the raw material and auxiliary material stirring, mixing and marinating device to stir and marinate the beef; Step S5: bundling the mixed marinated beef to obtain beef strips / beef shreds, and the operator hanging the beef strips / beef shreds inside the smoking room, and performing segmented smoking treatments on the beef strips / beef shreds at different temperatures; Step S6: After the smoke-roasting is completed and the beef strips / beef shreds are naturally / artificially cooled for 8-10 hours, the ropes are cut and the beef strips / beef shreds are untied and packed in vacuum packages, and the finished products can be put into storage.

2. The spicy sausage production equipment according to claim 1, characterized in that: The pretreatment in step S1 also includes beef thawing, beef cleaning and beef trimming.

3. The spicy sausage production equipment according to claim 1, characterized in that: The beef in step S2 is beef brisket, beef tendon or beef brisket.

4. The spicy sausage production equipment according to claim 1, characterized in that: The mass ratio of the beef, the sugar, the edible salt, the liquor, the monosodium glutamate, the nitrite, the pepper and the chili in step S2 is 100:1:2.4:2:0.5:0.02:0.4:1.

5.

5. The spicy sausage production equipment according to claim 1, characterized in that: The first stage of the segmented smoking in step S5 has a smoking temperature of 45-50° C. and a smoking time of 7-8 hours.

6. The spicy sausage production equipment according to claim 1, characterized in that: The second stage of the segmented smoking in step S5 has a smoking temperature of 55-60° C. and a smoking time of 9-10 hours.

7. The spicy sausage production equipment according to claim 1, characterized in that: The third stage of the segmented smoking in step S5 has a smoking temperature of 65-70° C. and a smoking time of 32-35 hours.

8. The spicy sausage production equipment according to claim 1, characterized in that: The fourth stage of the segmented smoking in step S5 has a smoking temperature of 75-80° C. and a smoking time of 47-50 hours.

9. The spicy sausage production equipment according to claim 1, characterized in that: The outer side wall of the device body (1) is provided with a transparent observation window (5) for directly monitoring the stirring and pickling conditions of the raw and auxiliary materials inside.

10. The spicy sausage production equipment according to claim 1, characterized in that: A plurality of supporting feet (6) are evenly distributed on the bottom of the device body (1).

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