A beef sausage production method and pickling device used therein

Abstract

The invention discloses a method for making beef sausage, which is characterized by comprising the following steps: S1: pre-treatment of beef; S2: processing of ingredients; S3: preparation of pickled raw materials; S4: pickling; S5: shredding; S6: filling; S7: baking, air-drying and smoking the sausage filled in S6 to obtain a finished beef sausage. A pickling device for making beef sausage, the pickling device comprises a pickling box, a support frame is installed on the lower side of the outside of the pickling box, a driving mechanism is installed on one side of the top of the pickling box, a power output end of the driving mechanism is connected to a rotating frame, the rotating frame is rotatably arranged in the pickling box, a rotating cylinder is installed on the outside of the rotating frame, a spiral plate is installed on the outside of the rotating cylinder, the outer side of the spiral plate contacts the inner wall of the pickling box, the bottom of the spiral plate is arranged in an inclined state at the inner bottom of the pickling box, a guide groove is installed on the top of the spiral plate, the guide groove is arranged on the outer side of the top of the rotating cylinder, and a feeding mechanism is installed on both sides of the top of the pickling box.

Description

Technical Field

[0001] The invention belongs to the technical field of beef sausage production and processing, and particularly relates to a beef sausage production method and a pickling device used therefor. Background Art

[0003] Using minced beef as a raw material to make beef sausage can prevent the beef from becoming dry and hard during the cooking process. However, existing beef sausages are usually made by adding additives and starch. The addition of additives and starch will dilute the original flavor of the beef sausage and reduce its nutritional value. Long-term consumption will harm the body and affect human health. In addition, the marinating device required in the production process of beef sausage is too simple, which leads to uneven mixing during the mixing of meat and spices, and the mixing efficiency is low, which affects the marinating quality and the taste after production. Therefore, a beef sausage production method and a marinating device used therein are urgently needed to solve the above problems. Summary of the invention

[0004] In view of the problems raised by the above background technology, the purpose of the present invention is to provide a method for making beef sausage and a pickling device used therein.

[0005] In order to achieve the above technical objectives, the technical solution adopted by the present invention is as follows:

[0006] A method for making beef sausage, characterized in that it comprises the following steps:

[0007] S1: Beef pretreatment: prepare 60-75 portions of lean beef and 20-35 portions of beef belly, and cut them for better marinating;

[0008] S2: Ingredient processing: prepare 10 to 30 portions of ingredients and cut them into particles;

[0009] S3: Preparation of marinade ingredients: prepare 50-52 parts of salt, 4-6 parts of Sichuan peppercorns, 2-4 parts of black pepper, 2-3 parts of bay leaves, 2-2.5 parts of fennel, 6-8 parts of chili peppers, 7-9 parts of garlic, 4-5 parts of tangerine peel, 0.3-0.5 parts of white cardamom, 1.2-1.4 parts of perilla seeds, 3-5 parts of dried ginger, 5-8 parts of monk fruit, 2-10 parts of star anise, 2-10 parts of sesame oil, 0.5-1.5 parts of monosodium glutamate, put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade;

[0010] S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out;

[0011] S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform;

[0012] S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling;

[0013] S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

[0014] It is further defined that in S2, the ingredients include black fungus and shiitake mushrooms, and the black fungus and shiitake mushrooms are composed in a mass ratio of 6:4.

[0015] It is further defined that in said S6, during filling, it should be ensured that there are no air bubbles inside the tight meat filling, and after the filling is completed, a fine needle is used to pierce fine holes in the intestine.

[0016] A pickling device for making beef sausage, the pickling device adopts the beef sausage making method as described above, the pickling device comprises a pickling box, a supporting frame is installed on the outer lower side of the pickling box, a driving mechanism is installed on one side of the top of the pickling box, a power output end of the driving mechanism is connected to a rotating frame, the rotating frame is rotatably arranged in the pickling box, a rotating cylinder is installed on the outer side of the rotating frame, a spiral plate is installed on the outer side of the rotating cylinder, the outer side of the spiral plate contacts the inner wall of the pickling box, the bottom of the spiral plate is arranged at the inner bottom of the pickling box in an inclined state, a guide groove is installed on the top of the spiral plate, the guide groove is arranged on the outer side of the top of the rotating cylinder, feeding mechanisms are installed on both sides of the top of the pickling box, the output end of the feeding mechanism is arranged on the top of the rotating cylinder, a drain pipe is installed on one side of the bottom of the pickling box, and a discharge pipe is installed on the other side of the bottom of the pickling box, and control valves are installed in the drain pipe and the discharge pipe.

[0017] It is further defined that the driving mechanism includes a motor, a coupling is connected to the power output end of the motor, a reducer is connected to the coupling, and the power output end of the reducer is connected to the rotating frame. Such a structural design is convenient for providing power at a uniform speed to drive the rotating frame to rotate.

[0018] It is further defined that a bearing is installed on the top of the rotating frame, and the bearing is installed on the inner side of the top of the pickling box. Such a structural design ensures that the rotating frame can rotate smoothly.

[0019] It is further defined that a guide groove is provided on the top of the rotating drum, and the guide groove is designed in a trumpet-shaped structure with a larger upper part and a smaller lower part. Such a structural design facilitates the transportation of the collected meat filling.

[0020] It is further defined that the feeding mechanism includes a conveying box, a conveying auger is installed in the conveying box, a servo motor is installed outside the conveying box, the power output end of the servo motor is connected to the conveying auger, a feeding hopper is installed on the top side of the conveying box, a feeding channel is installed on the bottom side of the conveying box, and the output end of the feeding channel is arranged on the top of the rotating cylinder. Such a structural design facilitates the feeding and conveying of meat fillings, ingredient fillings and marinades.

[0021] It is further defined that a heating rod is installed at the bottom center of the pickling box, the bottom of the heating rod is connected to an assembly seat, the lower side of the assembly seat penetrates the bottom of the pickling box and extends to its lower side, the lower side of the assembly seat is connected to an external power supply, and a heat conduction block is installed on the outer side of the heating rod at the bottom of the pickling box, the heat conduction block is arranged in a conical structure, and the heat conduction block is arranged directly below the rotating cylinder. Such a structural design facilitates heating and heat preservation during the pickling process, thereby improving the pickling effect.

[0022] It is further defined that a transparent observation window is installed on the outer side of the pickling box. Such a structural design facilitates viewing of the internal pickling status.

[0023] The beneficial effects of the present invention are as follows: the present invention prepares beef sausage by a method without adding chemical additives and starch during the preparation process, and prepares the beef sausage by matching the ingredients, so as to obtain a beef sausage without chemical additives and starch. The beef sausage has a better taste and meaty flavor than beef sausage with starch and additives added, and is harmless to the human body. Moreover, the marinating device continuously turns over the lean beef meat and the beef belly that have sunk to the bottom, so that they can be fully and evenly contacted and mixed with the marinade, thereby improving the mixing efficiency of the meat and the marinade, making it easier for the marinade to enter the meat, thereby improving the speed of marinating and the marinating effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The present invention can be further illustrated by the non-limiting examples given in the accompanying drawings;

[0025] Figure 1 This is a schematic diagram of the axial structure of a pickling device used in the production of beef sausage according to an embodiment of the present invention;

[0026] Figure 2This is a schematic diagram of the transverse cross-sectional structure of a pickling device used in the production of beef sausage according to an embodiment of the present invention;

[0027] Figure 3 It is a schematic diagram of the vertical cross-section structure of a pickling device used in the production of beef sausage according to an embodiment of the present invention;

[0028] Figure 4 This is a schematic diagram of the rotating cylinder shaft side structure of a pickling device used for making beef sausage according to an embodiment of the present invention;

[0029] The main component symbols are described as follows:

[0030] Pickling box 1, support frame 2, driving mechanism 3, rotating frame 4, rotating cylinder 5, spiral plate 6, guide groove 7, feeding mechanism 8, drain pipe 9, discharge pipe 10, control valve 11, motor 12, coupling 13, reducer 14, bearing 15, guide groove 16, conveying box 17, conveying auger 18, servo motor 19, feeding hopper 20, feeding channel 21, heating rod 22, assembly seat 23, heat conduction block 24, transparent observation window 25. DETAILED DESCRIPTION

[0031] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0032] A method for making beef sausage of the present invention comprises the following steps:

[0033] S1: Beef pretreatment: prepare 60-75 portions of lean beef and 20-35 portions of beef belly, and cut them for better marinating;

[0034] S2: Ingredient processing: prepare 10 to 30 portions of ingredients and cut them into particles;

[0035] S3: Preparation of marinade ingredients: prepare 50-52 parts of salt, 4-6 parts of Sichuan peppercorns, 2-4 parts of black pepper, 2-3 parts of bay leaves, 2-2.5 parts of fennel, 6-8 parts of chili peppers, 7-9 parts of garlic, 4-5 parts of tangerine peel, 0.3-0.5 parts of white cardamom, 1.2-1.4 parts of perilla seeds, 3-5 parts of dried ginger, 5-8 parts of monk fruit, 2-10 parts of star anise, 2-10 parts of sesame oil, 0.5-1.5 parts of monosodium glutamate, put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade;

[0036] S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out;

[0037] S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform;

[0038] S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling;

[0039] S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

[0040] Preferably, in S2, the ingredients include black fungus and shiitake mushrooms, and the black fungus and shiitake mushrooms are composed in a mass ratio of 6:4.

[0041] Preferably, in S6, during filling, it should be ensured that there are no air bubbles in the tight interior of the meat filling, and after the filling is completed, a fine needle is used to pierce fine holes in the intestine.

[0042] Embodiment 1

[0043] A method for making beef sausage comprises the following steps:

[0044] S1: Beef pretreatment: prepare 60 portions of lean beef and 25 portions of beef belly, and cut them for better marinating;

[0045] S2: Ingredient processing: prepare 15 portions of ingredients and cut them into particles;

[0046] S3: Preparation of marinade ingredients: prepare 50 parts of salt, 4 parts of Sichuan pepper, 2 parts of black pepper, 2 parts of bay leaves, 2 parts of fennel, 6 parts of chili peppers, 7 parts of garlic, 4 parts of tangerine peel, 0.3 parts of white cardamom, 1.2 parts of perilla seeds, 3 parts of dried ginger, 5 parts of monk fruit, 8 parts of star anise, 5 parts of sesame oil, and 0.5 parts of monosodium glutamate. Put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade;

[0047] S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out;

[0048] S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform;

[0049] S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling;

[0050] S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

[0051] Embodiment 2

[0052] A method for making beef sausage comprises the following steps:

[0053] S1: Beef pretreatment: prepare 60 portions of lean beef and 20 portions of beef belly, and cut them for better marination;

[0054] S2: Ingredient processing: prepare 20 portions of ingredients and cut them into particles;

[0055] S3: Preparation of marinating ingredients: prepare 52 parts of salt, 4 parts of Sichuan peppercorns, 3 parts of black pepper, 3 parts of bay leaves, 2.5 parts of fennel, 6 parts of chili peppers, 7 parts of garlic, 4 parts of tangerine peel, 0.3 parts of white cardamom, 1.2 parts of perilla seeds, 4 parts of dried ginger, 5 parts of monk fruit, 5 parts of star anise, 2 parts of sesame oil, and 1 part of monosodium glutamate. Put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade;

[0056] S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out;

[0057] S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform;

[0058] S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling;

[0059] S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

[0060] Embodiment 3

[0061] A method for making beef sausage comprises the following steps:

[0062] S1: Beef pretreatment: prepare 70 portions of lean beef and 20 portions of beef belly, and cut them for better marinating;

[0063] S2: Ingredient processing: prepare 10 portions of ingredients and cut them into particles;

[0064] S3: Preparation of marinade ingredients: prepare 52 parts of salt, 4 parts of Sichuan peppercorns, 3 parts of black pepper, 3 parts of bay leaves, 2.5 parts of fennel, 7 parts of chili peppers, 9 parts of garlic, 4 parts of tangerine peel, 0.3 parts of white cardamom, 1.2 parts of perilla seeds, 4 parts of dried ginger, 5 parts of monk fruit, 2 parts of star anise, 2 parts of sesame oil, and 1 part of monosodium glutamate. Put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade;

[0065] S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out;

[0066] S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform;

[0067] S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling;

[0068] S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

[0069] like Figure 1-4 As shown, a pickling device for making beef sausage of the present invention comprises a pickling box 1, a supporting frame 2 is installed on the outer lower side of the pickling box 1, a driving mechanism 3 is installed on one side of the top of the pickling box 1, a power output end of the driving mechanism 3 is connected with a rotating frame 4, the rotating frame 4 is rotatably arranged in the pickling box 1, a rotating cylinder 5 is installed on the outer side of the rotating frame 4, a spiral plate 6 is installed on the outer side of the rotating cylinder 5, the outer side of the spiral plate 6 is in contact with the inner wall of the pickling box 1, the bottom of the spiral plate 6 is arranged at the inner bottom of the pickling box 1 in an inclined state, a guide groove 7 is installed on the top of the spiral plate 6, and the guide groove 7 is arranged on the outer side of the top of the rotating cylinder 5, feeding mechanisms 8 are installed on both sides of the top of the pickling box 1, and the output end of the feeding mechanism 8 is arranged on the top of the rotating cylinder 5, a drain pipe 9 is installed on one side of the bottom of the pickling box 1, and a discharge pipe 10 is installed on the other side of the bottom of the pickling box 1, and control valves 11 are installed in the drain pipe 9 and the discharge pipe 10.

[0070] Preferably, the driving mechanism 3 includes a motor 12, a coupling 13 is connected to the power output end of the motor 12, a reducer 14 is connected to the coupling 13, and a power output end of the reducer 14 is connected to the rotating frame 4. Such a structural design is convenient for providing power at a uniform speed to drive the rotating frame 4 to rotate.

[0071] Preferably, a bearing 15 is installed on the top of the rotating frame 4, and the bearing 15 is installed on the inner side of the top of the pickling box 1. Such a structural design ensures that the rotating frame 4 can rotate smoothly.

[0072] Preferably, a guide groove 16 is provided on the top of the rotating drum 5, and the guide groove 16 is designed in a trumpet-shaped structure with a large top and a small bottom. Such a structural design facilitates the transportation of the collected meat filling.

[0073] Preferably, the feeding mechanism 8 includes a conveying box 17, a conveying auger 18 is installed in the conveying box 17, a servo motor 19 is installed outside the conveying box 17, the power output end of the servo motor 19 is connected to the conveying auger 18, a feeding hopper 20 is installed on the top side of the conveying box 17, a feeding channel 21 is installed on the bottom side of the conveying box 17, and the output end of the feeding channel 21 is arranged on the top of the rotating cylinder 5. Such a structural design facilitates the feeding and conveying of meat fillings, ingredient fillings and marinades.

[0074] Preferably, a heating rod 22 is installed at the bottom center of the pickling box 1, and a mounting seat 23 is connected to the bottom of the heating rod 22. The lower side of the mounting seat 23 penetrates the bottom of the pickling box 1 and extends to the lower side thereof. The lower side of the mounting seat 23 is connected to an external power source. A heat conducting block 24 is installed at the bottom of the pickling box 1 on the outer side of the heating rod 22. The heat conducting block 24 is arranged in a conical structure and is arranged directly below the rotating cylinder 5. Such a structural design facilitates heating and heat preservation during the pickling process, thereby improving the pickling effect.

[0075] Preferably, a transparent observation window 25 is installed on the outside of the pickling box 1. Such a structural design is convenient for checking the internal pickling state.

[0076] In this embodiment, during use, the driving mechanism 3 and the feeding mechanism 8 are started, so that the motor 12 drives the coupling 13 to rotate, the coupling 13 drives the reducer 14, the reducer 14 drives the rotating frame 4 to rotate along the bearing 15, and then the rotating frame 4 drives the rotating cylinder 5, the rotating cylinder 5 drives the spiral plate 6 and the guide groove 7 to rotate in the pickling box 1, and at the same time, the servo motor 19 drives the conveying auger 18 to move in the conveying box 17, and then the prepared marinade is poured into the feeding mechanism 8, and the feeding and conveying are carried out through the feeding mechanism 8. The processed beef lean meat and beef streaky meat are then put into the feeding mechanism 8 on both sides of the top. After the beef lean meat and beef streaky meat are put into the feeding hopper 20, the beef lean meat and beef streaky meat fall into the conveying box 17 under the effect of gravity. The beef lean meat and beef streaky meat entering the conveying box 17 are uniformly output from the feeding channel 21 under the conveying of the conveying auger 18, and are guided into the rotating drum 5 through the guide groove 16, and finally fall into the bottom of the pickling box 1. Before falling into the bottom of the marinating box 1, the lean beef and the streaky beef fall on the outside of the rotating cylinder 5 under the effect of the heat conducting block 24, so that the bottom of the rotating spiral plate 6 can scoop up the lean beef and the streaky beef, and then input them into the spiral plate 6, and enter the guide groove 7 under the conveyance of the spiral plate 6, and then fall into the rotating cylinder 5 again under the effect of the guide groove 7, so that the lean beef and the streaky beef can be evenly contacted with the marinade, thereby improving the marinating effect, and during the marinating, the heating rod 22 passes through the assembly seat 23 is connected to an external power source so that the heat generated by the heating rod 22 is diffused through the heat conducting block 24 to maintain the temperature of the marinade and further improve the marinating effect. When the marinating time of the lean beef and the streaky beef reaches 20 hours, the ingredients are added into the marinating box 1 again through the feeding mechanism 8, and the marinating is carried out synchronously for 4 hours. Finally, the control valve 11 of the drain pipe 9 is opened first to discharge the marinade from the drain pipe 9, and finally the control valve 11 of the discharge pipe 10 is opened to allow the marinated lean beef, streaky beef and ingredients to flow out for subsequent twisting work.

[0077] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A method for preparing beef sausage, characterized in that: The following steps are involved: S1: Beef pretreatment: prepare 60-75 portions of lean beef and 20-35 portions of beef belly, and cut them for better marinating; S2: Ingredient processing: prepare 10 to 30 portions of ingredients and cut them into particles; S3: Preparation of marinade ingredients: prepare 50-52 parts of salt, 4-6 parts of Sichuan peppercorns, 2-4 parts of black pepper, 2-3 parts of bay leaves, 2-2.5 parts of fennel, 6-8 parts of chili peppers, 7-9 parts of garlic, 4-5 parts of tangerine peel, 0.3-0.5 parts of white cardamom, 1.2-1.4 parts of perilla seeds, 3-5 parts of dried ginger, 5-8 parts of monk fruit, 2-10 parts of star anise, 2-10 parts of sesame oil, 0.5-1.5 parts of monosodium glutamate, put the above ingredients into a pot, add appropriate amount of water, boil over high heat, then simmer over low heat, cool after simmering, and filter to obtain the marinade; S4: marinating: putting the lean beef and the streaky beef obtained by cutting in S1 into the marinating device, and then pouring the marinade obtained in S3 into the marinating device, and then controlling the marinating device to start, rotating and stirring for marinating, after marinating for 20 hours, adding the ingredients in S2 into the marinating device, and continuing to marinate for 4 hours. After the marinating is completed, the marinade is first discharged, and then the beef and the ingredients are taken out; S5: mincing: mincing the marinated beef and ingredients in S4 to form meat filling and ingredient filling, stirring and mixing the minced meat filling and ingredient filling, adding an appropriate amount of rapeseed oil during the stirring and mixing process, and stirring and mixing until uniform; S6: Filling: Soak the casing with warm water, clean and disinfect it, then connect the casing to the filling machine, pour the meat stuffing mixed in S5 into the filling machine, fill it, and tie it after filling; S7: The sausage filled in S6 is baked, air-dried and smoked to obtain a finished beef sausage.

2. The method for making beef sausage according to claim 1, characterized in that: In S2, the ingredients include black fungus and shiitake mushrooms, and the black fungus and shiitake mushrooms are composed in a mass ratio of 6:

4.

3. The method for making beef sausage according to claim 2, characterized in that: In said S6, during filling, it should be ensured that there are no air bubbles inside the meat filling, and after the filling is completed, a fine needle is used to pierce fine holes in the intestine.

4. A pickling device for beef sausage production, the pickling device adopts the beef sausage production method according to any one of claims 1 to 3, characterized in that: The pickling device comprises a pickling box (1), a support frame (2) is installed on the lower side of the outside of the pickling box (1), a driving mechanism (3) is installed on one side of the top of the pickling box (1), a power output end of the driving mechanism (3) is connected to a rotating frame (4), the rotating frame (4) is rotatably arranged in the pickling box (1), a rotating cylinder (5) is installed on the outer side of the rotating frame (4), a spiral plate (6) is installed on the outer side of the rotating cylinder (5), the outer side of the spiral plate (6) is in contact with the inner wall of the pickling box (1), and the bottom of the spiral plate (6) is inclined. The pickling box (1) is arranged in an oblique state at the inner bottom of the pickling box (1); a guide groove (7) is installed on the top of the spiral plate (6); the guide groove (7) is arranged on the outer side of the top of the rotating cylinder (5); a feeding mechanism (8) is installed on both sides of the top of the pickling box (1); the output end of the feeding mechanism (8) is arranged on the top of the rotating cylinder (5); a drainage pipe (9) is installed on one side of the bottom of the pickling box (1); a discharge pipe (10) is installed on the other side of the bottom of the pickling box (1); and control valves (11) are installed in both the drainage pipe (9) and the discharge pipe (10).

5. The pickling device for beef sausage production according to claim 4, characterized in that: The driving mechanism (3) comprises a motor (12), the power output end of the motor (12) is connected to a coupling (13), the coupling (13) is connected to a reducer (14), and the power output end of the reducer (14) is connected to the rotating frame (4).

6. The pickling device for beef sausage production according to claim 5, characterized in that: A bearing (15) is installed on the top of the rotating frame (4), and the bearing (15) is installed on the inner side of the top of the pickling box (1).

7. The pickling device for beef sausage production according to claim 6, characterized in that: A guide groove (16) is provided on the top of the rotating cylinder (5), and the guide groove (16) is designed in a trumpet-shaped structure with a larger top and a smaller bottom.

8. The pickling device for beef sausage production according to claim 7, characterized in that: The feeding mechanism (8) comprises a conveying box (17), a conveying auger (18) is installed in the conveying box (17), a servo motor (19) is installed on the outside of the conveying box (17), a power output end of the servo motor (19) is connected to the conveying auger (18), a feeding hopper (20) is installed on the top side of the conveying box (17), a feeding channel (21) is installed on the bottom side of the conveying box (17), and the output end of the feeding channel (21) is arranged on the top of the rotating cylinder (5).

9. The pickling device for beef sausage production according to claim 8, characterized in that: A heating rod (22) is installed at the center of the bottom of the pickling box (1); the bottom of the heating rod (22) is connected to an assembly seat (23); the lower side of the assembly seat (23) penetrates the bottom of the pickling box (1) and extends to the lower side thereof; the lower side of the assembly seat (23) is connected to an external power source; a heat conducting block (24) is installed at the bottom of the pickling box (1) on the outer side of the heating rod (22); the heat conducting block (24) is arranged in a conical structure; and the heat conducting block (24) is arranged directly below the rotating drum (5).

10. The pickling device for beef sausage production according to claim 9, characterized in that: A transparent observation window (25) is installed on the outer side of the pickling box (1).

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