Beef ball processing equipment and production process thereof

Abstract

The beef ball processing equipment comprises a frame body, a chopping and mixing barrel is arranged at the upper end of the frame body, the lower portion of the chopping and mixing barrel is a conical section, a discharging pipe is downwards arranged at the lower end of the conical section, an inner circulating barrel is upwards arranged at the bottom in the conical section, and a feeding hole is formed in the side wall of the lower end of the inner circulating barrel; a discharging hole is formed in the inner circulating cylinder, a stirring shaft is rotationally connected into the inner circulating cylinder, a driving motor is mounted at the upper end of the inner circulating cylinder, a spiral stirring blade is arranged on the outer side of the stirring shaft, and a plurality of cutting strips are outwards arranged on the outer side of the stirring shaft; a discharging shaft extending into the discharging pipe is downwards arranged on the stirring shaft, spiral discharging blades are arranged on the periphery of the discharging shaft, the lower portion of the discharging pipe is communicated with an extrusion pipe, the lower end of the discharging pipe is rotationally connected with a horizontally-arranged rotating shaft, and a plurality of cut-off strips are arranged at the end, facing the extrusion pipe, of the rotating shaft. The two key steps of chopping and mixing and forming are integrated, manual intervention in the middle link is reduced, and then the production efficiency is improved.

Description

Technical Field

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

[0002] In Chinese food culture, beef balls are a popular traditional snack that is loved by consumers for its unique taste and rich nutritional value. Traditionally, the production of beef balls is mainly done manually, which includes not only carefully selecting fresh beef, but also cutting the meat into small pieces, and then repeatedly beating and stirring it by manpower to form elastic minced meat. However, with the growth of market demand and the improvement of production efficiency requirements, the traditional manual ball-making method has gradually revealed its limitations: it is time-consuming, labor-intensive, and difficult to meet the needs of large-scale production and standardization.

[0003] In order to meet the needs of the rapid development of the modern food processing industry, a variety of mechanical equipment for beef ball production has appeared on the market in recent years. These equipment can replace manpower to a certain extent, significantly improving the production efficiency and quality consistency of beef balls. For example, the application of choppers enables beef to be quickly and evenly ground into fine minced meat; while automatic extruders can extrude a large number of beef balls with regular shapes in a short time, greatly promoting the liberation of productivity.

[0004] Despite this, there are still some shortcomings in the current mechanized production process of beef balls that need to be improved. Specifically, the minced beef obtained from the chopper usually needs to be taken out once and then transferred to the extruder, which often relies on manual intervention. Such operations not only increase labor costs, but also may affect the speed and continuity of the entire production line due to the existence of intermediate links, thereby limiting the further improvement of overall production efficiency. Summary of the invention

[0005] The purpose of the present invention is to provide beef ball processing equipment and a production process thereof, which can integrate the two key steps of chopping and shaping into one, reduce the manual intervention in the intermediate links, and thus further improve the production efficiency.

[0006] The above technical objectives of the present invention are achieved through the following technical solutions: a beef ball processing device, comprising a frame, the upper end of the frame is provided with a chopping drum with an upper end opening, the lower part of the chopping drum is a tapered section, the lower end of the tapered section is provided with a discharge pipe with a lower end sealed downwardly, the bottom of the tapered section is provided with an inner circulation drum upwardly, the frame is provided with a connecting frame connected with the upper end of the inner circulation drum upwardly, the side wall of the lower end of the inner circulation drum is provided with a plurality of circumferentially distributed feeding holes upwardly, the side wall of the upper part of the inner circulation drum is provided with a plurality of circumferentially distributed discharge holes, a stirring shaft is rotatably connected in the inner circulation drum, a driving motor for driving the stirring shaft to rotate is installed at the upper end of the connecting frame, a spiral stirring blade is provided on the outer side of the stirring shaft, and a plurality of chopping strips located between the spiral stirring blades are provided outwardly from the outer side of the stirring shaft;

[0007] A discharge shaft extending into the discharge pipe is arranged downwardly on the stirring shaft, and a spiral discharge blade is arranged on the outer periphery of the discharge shaft, and the spiral direction of the spiral discharge blade is the same as the spiral direction of the spiral stirring blade. The lower part of the discharge pipe is horizontally connected to the outside with an extrusion pipe, and the lower end of the discharge pipe is rotatably connected with a horizontally arranged rotating shaft, and the rotating shaft is transmission-connected with the discharge shaft, and a plurality of truncation bars are arranged on one end of the rotating shaft toward the extrusion pipe, and each truncation bar is in contact with the open end of the extrusion tube.

[0008] The present invention is further configured as follows: an inverted V-shaped downward pressure circulation cover is provided on the outer wall of the inner circulation cylinder above the discharge hole.

[0009] The present invention is further configured as follows: an inverted V-shaped protective cover is provided at the open end of the chopping and mixing barrel, and a feeding port is provided on one side of the protective cover.

[0010] The present invention is further configured as follows: the discharge shaft passes downward through the discharge pipe and is provided with a driving bevel gear, and the rotating shaft is provided with a transmission bevel gear meshing with the driving bevel gear.

[0011] The present invention is further configured as follows: a U-shaped connecting seat rotatably connected to the rotating shaft is downwardly arranged at the lower end of the discharge pipe.

[0012] The present invention is further configured as follows: a ball-forming head is provided at the free end of each cut strip, and a ball-forming groove approximately in the shape of a hemisphere is provided inwardly on one side of each ball-forming head.

[0013] The present invention also provides a beef ball production process, comprising the following steps:

[0014] S1. Cleaning: Select freshly picked yellow flowers and rinse them with clean water until no stains or mold can be seen on the surface;

[0015] S2, blanching: blanch the day lily in a 90-100°C water bath for 60 seconds;

[0016] S3, drying: the temperature is controlled at 80℃ for 5h in the early stage, 65-70℃ for 5h in the middle stage, and 50℃ for 5h in the late stage;

[0017] S4, grinding: grind the dried daylily with an ultra-fine grinder, filter with a 120-mesh sieve and set aside;

[0018] S5. Beef pretreatment: Select fresh beef hind leg meat that has passed health inspection, remove tendons and cartilage, and wash it with 10℃ warm water. The amount of water used is about 4 times the weight of the beef.

[0019] S6. Crushing: Use a meat cutter to break down large pieces of beef into smaller tissues. The temperature should be controlled below 10°C. The crushing particle size should generally be 4-5mm, which is convenient for the next step of chopping and mixing.

[0020] S7, chopping and mixing: putting the crushed beef into the chopping and mixing cylinder, starting the driving motor, rotating the stirring shaft to drive the spiral stirring blade and the spiral discharging blade to rotate upward, and the beef gradually enters the inner circulation cylinder along the feeding hole, is transported and stirred upward under the action of the spiral discharging blade, and is continuously broken by the chopping strips, and then discharged from the discharging hole, gradually falls to the bottom of the conical section, and is beaten into minced meat in a continuous up and down cycle;

[0021] S8, mixing: according to the weight percentage of 100g fresh beef, add 20% day lily powder, 6% corn starch, 6% egg white, 30% ice water, 0.5% mixed phosphate, 3% salt, 0.15% baking soda, 0.3% carrageenan and appropriate amount of scallion, ginger and garlic, stir in one direction to make it moderate in viscosity, stop pounding after it is completely uniform, seal the minced meat with plastic wrap and put it in a 4°C refrigerator for 2h;

[0022] S9, pelleting: when pelleting, the driving motor is controlled to rotate in the reverse direction, so that the stirring shaft rotates to drive the spiral stirring blade and the spiral discharging blade to rotate downward, so that the beef paste gradually enters the discharging pipe, and when being extruded from the extrusion pipe, the discharging shaft drives the rotating shaft to rotate, so that the rotating shaft drives the cutting strip to rotate to cut the extruded beef paste into meatballs with an approximate diameter of about 2 cm;

[0023] S10, Boiling balls: The control of boiling temperature and time usually adopts the double boiling method: pre-boil at 60-70℃ for 3-10min, then quickly heat to 80-90℃ and boil for 5-15min;

[0024] S11. Quick freezing: Pre-cool the beef balls to 0-4°C first, then quickly lower the center temperature of the beef balls to -18°C in an environment below -25°C.

[0025] Further preferably, in step S7, the chopping process is paused for 20 seconds every 3 minutes, and a proper amount of ice-water mixture is added to control the temperature of the beef to about 10°C.

[0026] In summary, the present invention has the following beneficial effects:

[0027] First, the present invention integrates the two steps of beef chopping and extruding into balls in the same device. The driving motor rotates forward to chop the beef, and the driving motor rotates reversely to automatically extrude into balls, thereby reducing manual intervention in the intermediate links, thereby further improving production efficiency, ensuring product quality and reducing operating costs;

[0028] Secondly, when chopping beef, the present invention utilizes the inner circulation cylinder and the spiral stirring blades to make the beef circulate continuously into the inner circulation cylinder for chopping, so that the beef is chopped more evenly, and no manual assistance is required in the process, thus avoiding the safety risk of manual intervention.

[0029] Thirdly, the invention adds day lily powder during the processing of beef balls. 20% day lily powder makes the beef balls have better elasticity and resilience, and more moderate hardness. If the amount is further increased, the hardness will increase and the chewiness will decrease. Refrigeration makes the state further balanced and stable, increases the viscosity of the minced meat, and also improves the elasticity and texture of the finished product. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0031] Figure 2 is a cross-sectional view of the present invention;

[0032] Figure 3 It is a partial cross-sectional view used to show the internal structure of the inner circulation cylinder;

[0033] Figure 4 Used to demonstrate the connection between the rotating shaft and the discharge shaft.

[0034] In the figure: 1. frame; 2. chopping and mixing cylinder; 21. protective cover; 22. feeding port; 23. conical section; 24. discharge pipe; 25. connecting frame; 26. extrusion pipe; 27. U-shaped connecting seat; 3. inner circulation cylinder; 31. feeding hole; 32. discharge hole; 33. downward pressure circulation cover; 4. stirring shaft; 41. spiral stirring blade; 42. chopping strip; 43. discharge shaft; 44. spiral discharge blade; 45. driving bevel gear; 5. driving motor; 6. rotating shaft; 61. transmission bevel gear; 62. cutting strip; 63. pelletizing head; 64. pellet trough. DETAILED DESCRIPTION

[0035] The present invention is further described in detail below in conjunction with the accompanying drawings.

[0036] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “front”, “back”, “inside” and “outside” are based on the directions or positional relationships shown in the accompanying drawings and are only for the convenience of describing the present invention and simplifying the description. They do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore should not be understood as a limitation on the present invention.

[0037] In addition, the terms "horizontal", "vertical" and the like do not mean that the components are required to be absolutely horizontal or suspended, but can be slightly tilted. For example, "horizontal" only means that its direction is more horizontal than "vertical", and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0038] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "disposed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, a direct connection, or an indirect connection through an intermediate medium, or it can be the internal communication of two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0039] Example 1, reference Figure 1-4 A beef ball processing device includes a frame 1, an upper end of the frame 1 is provided with a chopping cylinder 2 with an upper end opening, an inverted V-shaped protective cover 21 is provided at the open end of the chopping cylinder 2, a feeding port 22 is provided on one side of the protective cover 21, and it is convenient to add materials into the chopping cylinder 2, the lower part of the chopping cylinder 2 is a conical section 23, the lower end of the conical section 23 is downwardly provided with a discharge pipe 24 with a lower end sealed, an inner circulation cylinder 3 is upwardly provided at the bottom of the conical section 23, and the frame 1 is upwardly provided with a The connecting frame 25 is L-shaped and connected to the upper end of the inner circulation cylinder 3. The side wall of the lower end of the inner circulation cylinder 3 is provided with a plurality of circumferentially distributed feeding holes 31 upwardly. The side wall of the upper part of the inner circulation cylinder 3 is provided with a plurality of circumferentially distributed discharge holes 32. The outer wall of the inner circulation cylinder 3 is provided with an inverted V-shaped downward pressure circulation cover 33 above the discharge hole 32. The outer diameter of the downward pressure circulation cover 33 is smaller than the inner diameter of the chopping cylinder 2, so as to squeeze the beef squeezed out of the discharge hole 32 downwardly so that it can fall into the bottom of the conical section 23.

[0040] A stirring shaft 4 is rotatably connected in the inner circulation drum 3, and a driving motor 5 for driving the stirring shaft 4 to rotate is installed at the upper end of the connecting frame 25. A spiral stirring blade 41 is arranged on the outer side of the stirring shaft 4, and a plurality of chopping strips 42 are arranged outwardly from the outer side of the stirring shaft 4 between the spiral stirring blades 41. The spiral stirring blades 41 play a role in stirring and conveying, and the chopping strips 42 play a role in breaking meat particles when rotating. A discharge shaft 43 extending into the discharge pipe 24 is arranged downwardly in the stirring shaft 4, and a spiral discharge blade 44 is arranged on the outer periphery of the discharge shaft 43. The spiral direction of the spiral discharge blade 44 is the same as that of the spiral stirring blade 41. When rotating upward, the spiral discharge blade 44 can prevent the beef from entering the discharge pipe 24. When rotating downward, the spiral discharge blade 44 squeezes out the beef, and the spiral stirring blade 41 continuously transports the beef into the discharge pipe 24.

[0041] The lower part of the discharge pipe 24 is horizontally connected to an extrusion pipe 26, and a U-shaped connecting seat 27 is downwardly provided at the lower end of the discharge pipe 24. The U-shaped connecting seat 27 is rotatably connected to a horizontally arranged rotating shaft 6. The discharge shaft 43 passes downward through the discharge pipe 24 and is provided with a driving bevel gear 45. The rotating shaft 6 is provided with a transmission bevel gear 61 meshing with the driving bevel gear 45, so that the rotating shaft 6 rotates with the discharge shaft 43. Two truncation strips 62 are provided at one end of the rotating shaft 6 facing the extrusion pipe 26, and each truncation strip 62 is in contact with the open end of the extrusion pipe 26. A ball-forming head 63 is provided at the free end of each truncation strip 62, and a ball-forming groove 64 that is approximately hemispherical is opened inward on one side of each ball-forming head 63. The extruded beef balls are more rounded through the ball-forming groove 64.

[0042] Embodiment 2, using the beef ball processing equipment of embodiment 1, comprises the following steps:

[0043] S1. Cleaning: Choose freshly picked yellow flowers and rinse with clean water until the surface stains and mold are invisible to the naked eye. (Reason: to remove harmful substances on the surface)

[0044] S2. Blanching: Place the daylily in a 90-100℃ water bath and blanch for 60 seconds. (Reason: 60 seconds can completely destroy the colchicine in the daylily, retain vitamin C and soluble sugars to the greatest extent, and basically inhibit the browning reaction, so that the color is beautiful and the texture is not greatly damaged)

[0045] S3, drying: the temperature is controlled at 80℃ for 5 hours in the early stage, 65-70℃ for 5 hours in the middle stage, and 50℃ for 5 hours in the late stage. (Reason: gradually lowering the temperature can evaporate water and prevent nutrients from decomposing due to long-term high temperature)

[0046] S4. Grinding: Use an ultra-fine grinder to grind the dried daylily, filter it with a 120-mesh sieve and set it aside. (Reason: The gel structure formed by the 120-mesh daylily powder and minced beef is relatively stable, which minimizes the loss of beef balls during cooking)

[0047] S5. Beef pretreatment: Select fresh beef hind leg meat that has passed health inspection, remove tendons and cartilage, and wash it with 10°C warm water. The amount of water used is about 4 times the weight of the beef. (Reason: Too high a rinsing temperature will cause some of the protein in the beef to denature, resulting in a decrease in the protein gel performance during subsequent processing, and the protein network structure cannot be well formed, resulting in a decrease in the elasticity of the finished product and a worse taste. Excessive rinsing water will cause the original flavor of the finished product to fade.)

[0048] S6. Crushing: Use a meat cutter to break down large pieces of beef into smaller tissues. The temperature is controlled below 10°C. The crushing particle size is generally selected to be 4-5mm, which is convenient for the next step of chopping and mixing. (Reason: Too high temperature will cause protein denaturation and coagulation, affecting the subsequent process. Too large a crushing particle size will extend the time required for the chopping and mixing process, and it is easy to cause uneven mixing)

[0049] S7, chopping and mixing: put the crushed beef into the chopping and mixing drum 2, start the driving motor 5, rotate the stirring shaft 4, and drive the spiral stirring blades 41 and the spiral discharging blades 44 to rotate upward, and the beef particles gradually enter the inner circulation drum 3 along the feeding hole 31, and are transported and stirred upward under the action of the spiral discharging blades 44, and are continuously broken up by the chopping strips 42, and then discharged from the discharging hole 32, gradually falling to the bottom of the conical section 23, and are beaten into minced meat in the continuous up and down circulation. The chopping and mixing process is paused for 20 seconds every 3 minutes, and an appropriate amount of ice water mixture is added to keep the temperature of the beef at about 10°C. (Reason: On the one hand, the increase in temperature leads to the denaturation of salt-soluble proteins, changes the spatial conformation of myosin, exposes the non-polar groups in the molecules, reduces the solubility of the protein, and affects the formation of the gel structure of the minced meat; at the same time, high temperature can cause microbial contamination, causing the beef to deteriorate.)

[0050] S8, Mixing: Add 20% daylily powder, 6% corn starch, 6% egg white, 30% ice water, 0.5% mixed phosphate, 3% salt, 0.15% baking soda, 0.3% carrageenan and appropriate amount of chopped green onion, ginger and garlic according to the weight percentage of 100g fresh beef, stir in one direction to make it moderately viscous, and stop pounding after it is completely uniform. Seal the minced meat with plastic wrap and put it in a 4℃ refrigerator for 2 hours. (Reason: The primary and secondary factors affecting the taste evaluation of beef balls are daylily powder > corn starch > salt > ice water. 20% daylily powder makes the beef balls have better elasticity and resilience, and more moderate hardness. If it continues to increase, the hardness will increase and the chewiness will decrease. Refrigeration makes its state further balanced and stable, increases the viscosity of the minced meat, and also improves the elasticity and texture of the finished product)

[0051] S9, pelleting: When pelleting, the driving motor 5 is controlled to reverse, so that the stirring shaft 4 rotates to drive the spiral stirring blade 41 and the spiral discharging blade 44 to rotate downward, so that the beef paste gradually enters the discharging pipe 24, and is extruded from the extrusion pipe 26. During the process, the discharging shaft 43 drives the rotating shaft 6 to rotate, so that the rotating shaft 6 drives the cutting bar 62 to rotate to cut the extruded beef paste into meatballs with an approximate diameter of about 2 cm.

[0052] S10. Cooking meatballs: The cooking temperature and time are usually controlled by the double cooking method: pre-cook at 60-70℃ for 3-10 minutes, then quickly heat up to 80-90℃ and cook for 5-15 minutes. (Reason: The degree of protein denaturation with temperature changes has the most obvious effect on the quality of meatballs. Myosin begins to denature at 30℃ in the presence of salts. During the cooking process from 60℃ to 75℃, myofibrillar protein and myosin denature successively. When the color changes from bright red to pink and the hardness increases, the thermal denaturation of the meatballs is basically completed. When the center temperature of the meatballs reaches above 80℃, hydrogen sulfide begins to be generated. If the meatballs are cooked for a long time, the large accumulation of hydrogen sulfide will affect the flavor of the meatballs.)

[0053] S11. Quick freezing: Pre-cool the meatballs to 0-4°C, and then quickly cool the center of the meatballs to -18°C in an environment below -25°C. (Reasons: freezing temperature is too low and time is too long, which will lead to the formation of large ice crystals with uneven distribution, destroying the tissue state of the product. The freezing temperature is not low enough, which will result in the inability to effectively control the growth and reproduction of microorganisms)

[0054] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed. However, as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

Claims

1. A beef ball processing device, comprising a frame (1), characterized in that: The upper end of the frame (1) is provided with a chopping drum (2) with an upper end opening, the lower part of the chopping drum (2) is a conical section (23), the lower end of the conical section (23) is provided with a discharge pipe (24) with a lower end sealing downwardly, the bottom of the conical section (23) is provided with an inner circulation drum (3) upwardly, the frame (1) is provided with a connecting frame (25) connected to the upper end of the inner circulation drum (3), and the side wall of the lower end of the inner circulation drum (3) is provided with a plurality of feeding holes distributed in a circumferential manner upwardly. A hole (31) is formed on the side wall of the upper part of the inner circulation cylinder (3), a plurality of discharge holes (32) are arranged in a circumferential distribution, a stirring shaft (4) is rotatably connected inside the inner circulation cylinder (3), a driving motor (5) for driving the stirring shaft (4) to rotate is installed at the upper end of the connecting frame (25), a spiral stirring blade (41) is arranged on the outer side of the stirring shaft (4), and a plurality of chopped strips (42) are arranged outwardly from the outer side of the stirring shaft (4) and are located between the spiral stirring blades (41); The stirring shaft (4) is downwardly provided with a discharge shaft (43) extending into the discharge pipe (24); the outer periphery of the discharge shaft (43) is provided with a spiral discharge blade (44); the spiral direction of the spiral discharge blade (44) is the same as the spiral direction of the spiral stirring blade (41); the lower part of the discharge pipe (24) is horizontally connected to the outside with an extrusion pipe (26); the lower end of the discharge pipe (24) is rotatably connected with a horizontally arranged rotating shaft (6); the rotating shaft (6) is transmission-connected to the discharge shaft (43); a plurality of truncation bars (62) are provided on one end of the rotating shaft (6) facing the extrusion pipe (26); each truncation bar (62) is in contact with the open end of the extrusion pipe (26).

2. The beef ball processing equipment according to claim 1, characterized in that: An inverted V-shaped downward pressure circulation cover (33) is provided on the outer wall of the inner circulation cylinder (3) above the discharge hole (32).

3. The beef ball processing equipment according to claim 1, characterized in that: An inverted V-shaped protective cover (21) is provided at the open end of the chopping and mixing cylinder (2), and a feeding port (22) is provided on one side of the protective cover (21).

4. The beef ball processing equipment according to claim 1, characterized in that: The discharge shaft (43) passes through the discharge pipe (24) downward and is provided with a driving bevel gear (45), and the rotating shaft (6) is provided with a transmission bevel gear (61) meshing with the driving bevel gear (45).

5. The beef ball processing equipment according to claim 4, characterized in that: A U-shaped connection seat (27) is provided downwardly at the lower end of the discharge pipe (24) and is rotatably connected to the rotating shaft (6).

6. The beef ball processing equipment according to claim 1, characterized in that: A ball-forming head (63) is provided at the free end of each cut-off strip (62), and a ball-forming groove (64) approximately in the shape of a hemisphere is provided inwardly on one side of each ball-forming head (63).

7. A beef ball production process, using a beef ball processing equipment according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Cleaning: Select freshly picked yellow flowers and rinse them with clean water until no stains or mold can be seen on the surface; S2, blanching: blanch the day lily in a 90-100°C water bath for 60 seconds; S3, drying: the temperature is controlled at 80℃ for 5h in the early stage, 65-70℃ for 5h in the middle stage, and 50℃ for 5h in the late stage; S4, grinding: grind the dried daylily with an ultra-fine grinder, filter with a 120-mesh sieve and set aside; S5. Beef pretreatment: Select fresh beef hind leg meat that has passed health inspection, remove tendons and cartilage, and wash it with 10℃ warm water. The amount of water used is about 4 times the weight of the beef. S6. Crushing: Use a meat cutter to break down large pieces of beef into smaller tissues. The temperature should be controlled below 10°C. The crushing particle size should generally be 4-5mm, which is convenient for the next step of chopping and mixing. S7, chopping and mixing: the crushed beef pieces are put into the chopping and mixing cylinder (2), and the driving motor (5) is started to rotate the stirring shaft (4) to drive the spiral stirring blade (41) and the spiral discharging blade (44) to rotate upward, and the beef pieces gradually enter the inner circulation cylinder (3) along the feeding hole (31), are transported and stirred upward under the action of the spiral discharging blade (44), and are continuously broken by the chopping strips (42), and then discharged from the discharging hole (32), gradually falling to the bottom of the conical section (23), and are beaten into minced meat in a continuous up and down cycle; S8, mixing: according to the weight percentage of 100g fresh beef, add 20% day lily powder, 6% corn starch, 6% egg white, 30% ice water, 0.5% mixed phosphate, 3% salt, 0.15% baking soda, 0.3% carrageenan and appropriate amount of scallion, ginger and garlic, stir in one direction to make it moderate in viscosity, stop pounding after it is completely uniform, seal the minced meat with plastic wrap and put it in a 4°C refrigerator for 2h; S9, pelleting: when pelleting, the driving motor (5) is controlled to rotate in the reverse direction, so that the stirring shaft (4) rotates and drives the spiral stirring blade (41) and the spiral discharging blade (44) to rotate downward, so that the beef paste gradually enters the discharging pipe (24), and is extruded from the extrusion pipe (26). During the process, the discharging shaft (43) drives the rotating shaft (6) to rotate, so that the rotating shaft (6) drives the cutting bar (62) to rotate and cut the extruded beef paste into meatballs with a diameter of about 2 cm. S10, Boiling balls: The control of boiling temperature and time usually adopts the double boiling method: pre-boil at 60-70℃ for 3-10min, then quickly heat to 80-90℃ and boil for 5-15min; S11. Quick freezing: Pre-cool the beef balls to 0-4°C first, then quickly lower the center temperature of the beef balls to -18°C in an environment below -25°C.

8. A beef ball production process according to claim 7, characterized in that: In step S7, the chopping process is paused for 20 seconds every 3 minutes, and an appropriate amount of ice-water mixture is added to control the temperature of the beef to about 10°C.

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