Mutton large meatballs mixing equipment and mutton large meatballs production method

Abstract

The invention relates to the technical field of production of large mutton meatballs, in particular to a large mutton meatball mixing device and a large mutton meatball production method, a temperature control assembly is arranged in a mixing barrel, and the temperature control assembly is utilized to control the mixing process of the large mutton meatballs between-4 DEG C and 4 DEG C, so that the temperature of the large mutton meatballs is controlled between-4 DEG C and 4 DEG C in the mixing process of taking mutton as a main material and adding other auxiliary materials; the mutton meatballs can improve the smell of mutton in the mutton, then reduce the influence of the smell of mutton, improve the overall taste of the mutton meatballs, avoid the loss of nutrition of the mutton due to too high temperature in the mixing process, and also can avoid the defect that the taste is poor due to the fact that mutton cells are stimulated by ice crystals due to too low temperature.

Description

Technical Field

[0001] The invention relates to the technical field of mutton lion's head production, in particular to mutton lion's head mixing equipment and a mutton lion's head production method. Background Art

[0002] Lion's head is a traditional dish in the Huaiyang cuisine of Yangzhou and other places. It is made with fat and lean meat as the main ingredients, supplemented by onions, ginger, eggs and other ingredients. The main ingredients are minced or slaughtered into meat paste, mixed with the supplementary ingredients and mixed well, and then made into fist-sized meatballs. It can be steamed or braised; therefore, it can be divided into steamed lion's head and braised lion's head.

[0003] The main ingredient of traditional lion head is pork, and there are also a lot of research on pork as the main ingredient. For example, the lion head and its preparation method disclosed in patent application number 201610281031.8 use lean meat, pork belly, ginger, green onion, water chestnut, ice water, egg liquid, potato starch, baking soda, hydroxypropyl distarch phosphate, xylose, glucose and other raw materials to mix and prepare a slurry. The processing process is used to better maintain the moisture and fresh taste of the meat, prevent the meat from becoming tough, hard and rough, and make the lion head taste fresh and soft.

[0004] Another example: Patent application number 202010052932.6 discloses that pork belly, skinless water chestnuts, corn starch, eggs, ginger, green onions, salt, MSG, chicken powder, chicken juice, baby cabbage, etc. are mixed and then rolled into a lion's head by hand, put into a pot of boiling water, covered with baby cabbage and simmered over low heat until crispy, seasoned with seasonings, and packaged to obtain a lion's head with good color, aroma, taste, appearance, and meets the needs of a healthy diet.

[0005] However, with the continuous improvement of people's living standards, the traditional lion's head produced with pork as the main ingredient has a single taste, and it is increasingly difficult to meet people's demand for diversified tastes. As a result, other meats have gradually been introduced as the main ingredients in the production and selection process of lion's head. For example: Patent application number 201910815601.0 discloses cod and shrimp as the main ingredients, supplemented with seasonings, peeled water chestnuts, egg whites, dry starch and other raw materials, which enrich the taste of lion's head and ensure the soft and glutinous texture of lion's head and the non-greasy characteristics of the lion's head.

[0006] Currently, the market generally forms a lion's head with pork, fish, shrimp and other ingredients as the main ingredients, which improves the taste of lion's head and enriches the flavor, meeting the needs of the general public. However, the production of lion's head with mutton as the main ingredient is rare, and there is no large amount of technical literature on the production of lion's head pre-prepared food with mutton as the main ingredient. Moreover, mutton itself has a strong mutton smell, which makes lion's head produced with mutton as the main ingredient unacceptable to most consumers. As a result, it is difficult for lion's head producers to imagine using mutton as the main ingredient, making mutton lion's head a product gap in the market.

[0007] In view of this, in order to fill the market gap of mutton lion head, improve the taste of mutton lion head, enrich the variety and flavor of lion head products, this research team carried out research on mutton lion head products to address the defects of producing lion head with mutton as the main ingredient, and provided new ideas for the production equipment and production methods of lion head preprepared foods. Summary of the Invention

[0008] Based on the above technical problems, the present invention provides a mutton lion's head mixing equipment and a mutton lion's head production method.

[0009] The specific technical solutions are: One of the purposes of the present invention is to provide mutton lion's head mixing equipment, including a meat mincing component and a temperature-controlled mixing component, the temperature-controlled mixing component including a mixing barrel and a temperature-control component arranged in the mixing barrel, the temperature-control component can control the mixing barrel at a temperature between -10°C and 4°C; the mixing barrel is provided with a meat adding port and a seasoning tube, the bottom of the mixing barrel is provided with a discharge tube, the mixing barrel is provided with a mixing shaft, and the mixing shaft is provided with a number of stirring blades; the top of the mixing barrel is provided with a mixing motor, and the output end of the mixing motor is connected to the mixing shaft; the meat mincing component is provided with a meat outlet, and the meat outlet is connected to the meat adding port.

[0010] By installing a temperature control component in the mixing barrel, the temperature control component is used to control the mixing process of the mutton lion head between -4°C and 4°C. This allows mutton to be used as the main ingredient, and other auxiliary ingredients to be added during the mixing process. This can improve the mutton's mutton smell, reduce the impact of the mutton smell, and improve the overall taste of the mutton lion head. It can also avoid the loss of mutton nutrients due to excessively high temperatures during the mixing process, and avoid the defect of poor taste caused by the stimulation of ice crystals in the mutton meat cells due to excessively low temperatures.

[0011] In order to achieve accurate temperature control and improve the temperature control effect, preferably, the temperature control component includes a PLC controller, a cooler, several temperature sensors arranged in the mixing barrel and a temperature display screen arranged on the outer wall of the mixing barrel, and the PLC controller is connected to the cooler, temperature sensor and temperature display screen through wires.

[0012] To facilitate the direct entry of minced mutton into the mixing drum, the meat feeding port is preferably provided with a lower meat tube, a meat receiving hopper is provided on the top of the lower meat tube, and the meat outlet is located directly above the meat receiving hopper. More preferably, the meat mincing assembly includes a support plate, a pad is provided at the bottom of the support plate, a meat mincing drum is provided on the top of the support plate, a meat mincing shaft is provided within the meat mincing drum, meat mincing blades are provided on the meat mincing shaft, a screen is provided at one end of the meat mincing drum, a meat mincing motor is provided at the other end of the meat mincing drum, the meat mincing motor is connected to the meat mincing shaft, and a meat loading hopper is provided on the top of the meat mincing drum; the meat outlet is located at one end of the screen.

[0013] To facilitate the integration of the meat mincing assembly and the temperature-controlled mixing assembly, and to enhance stability, the support plate preferably includes an inclined hole through which the seasoning tube can pass. More preferably, a fixture for securing the seasoning tube is provided within the inclined hole. The fixture helps prevent the seasoning tube from swinging and improves overall stability.

[0014] In order to enable the mutton in the meat grinder to be quickly discharged, preferably, a meat scraper is provided between the meat grinder blades and the screen, and the meat scraper is fixedly mounted on the meat grinder shaft.

[0015] To facilitate placement of the temperature-controlled mixing assembly and enable the meat mincing assembly to be integrally connected to the temperature-controlled mixing assembly, preferably, the mixing barrel is provided with a support column at the bottom, a base plate is provided at the bottom of the support column, and a removable material storage trough is provided on the base plate, and the material storage trough is located directly below the feed pipe. More preferably, the base plate can be placed on the base plate and fixed with bolts.

[0016] In order to be able to let the mixed mutton lion head material stand still to improve and reduce the influence of the mutton smell, and avoid deterioration during the standing process, preferably, the storage trough is provided with a sealing cover, the sealing cover is provided with a handle, the top of the sealing cover is provided with a vacuum tube, and the vacuum tube is provided with a one-way exhaust valve.

[0017] The second purpose of the invention is to provide a method for preparing mutton lion's head, using the mutton lion's head mixing equipment to control the temperature between -4°C and 4°C for mixing. By controlling the temperature and mixing the ingredients, the higher mutton smell components in the mutton are improved, while avoiding the loss of nutrients in the mutton due to excessively high temperatures, which may even affect the fresh and tender taste of the mutton. It can also avoid the change of the mutton texture due to ice crystal stimulation caused by excessively low temperatures, resulting in a decrease in the crispness of the meat and an increase in its softness, which in turn affects the taste of the mutton lion's head.

[0018] In order to enable the mutton lion head mixture to be processed in sufficient time to speed up the improvement of the mutton smell, reduce the influence of the mutton smell in the mutton lion head, and improve the taste of the mutton lion head, preferably, after the mixing is completed, it is sent into the storage tank and vacuumed to 0.03-0.08MPa for 3-5min, then taken out, rolled into lion head by hand, and put into a steamer and steamed for 20-30min.

[0019] The mutton lion head mixing equipment created by the present invention can also be used to prepare lion heads with other meats as the main ingredients, and can even be used to mix meat-containing dumpling fillings, steamed bun fillings, etc., which helps to improve the overall taste of the fillings and improve the taste and flavor of pre-made lion heads, dumplings, steamed buns and other foods.

[0020] Compared with the prior art, the technical effects created by the present invention are embodied in: The key to the invention of the present invention is that after the mutton is minced using a meat mincing component, it is sent into a temperature-controlled mixing component for mixing, so that the temperature can be controlled between -4°C and 4°C, thereby improving the quality of the mutton during the mixing process. At the same time, combined with the added auxiliary materials, the influence of the mutton smell can be reduced during the mixing process, thereby improving the taste and mouthfeel of the mutton lion head and enhancing the consumer's acceptability.

[0021] Another key to the invention is that after the mixing is completed, the material storage tank is sealed with a sealing cover, and then vacuumed and left to stand for a certain period of time, which further accelerates the reduction of the impact of the mutton smell on the mutton lion head, and can also avoid the mutton from being exposed to the air at room temperature and causing it to deteriorate, thereby ensuring the taste and flavor of the mutton lion head to the greatest extent.

[0022] The invention has a simple structure, is easy to manufacture and improve, can reduce the difficulty of treating the mutton smell in the preparation process of the mutton lion's head, and ensures the taste and flavor of the mutton lion's head. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to facilitate those skilled in the art to fully understand the technical solution of the present invention, the present invention is now combined with the content of the technical solution and the provided drawings to make the following explanation of the provided drawings. The directional words described in the present invention, such as: up, down, front, back, left, right, etc., are all combined with and made in the face of the following drawings for easy understanding of the description, and are not a limitation of the technical solution of the present invention.

[0024] Figure 1 This is a schematic diagram of the overall structure of the mutton lion's head mixing equipment created by the present invention.

[0025] Figure 2 for Figure 1 Schematic diagram of the cross-sectional structure of the minced meat component.

[0026] Figure 3 for Figure 1 Schematic diagram of the sealing cover structure on the middle storage trough.

[0027] Figure 4 for Figure 2 Schematic diagram of the spiral structure.

[0028] 1-Meat grinding drum 2-Meat loading hopper 3-Meat grinding motor 4-Screen 5-Meat receiving hopper 6-Meat lower pipe 7-Support plate 8-Inclined hole 9-Sealing tube 10-Mixer barrel 11-Temperature display screen 12-Bottom plate 13-Storage trough 14-Support column 15-Pad 16-Feeding tube 17-Mixer motor 18-Meat grinding shaft 19-Meat grinding blade 20-Sealing cover 21-Handle 22-Vacuum tube 23-Meat scraper. DETAILED DESCRIPTION

[0029] In order to facilitate those skilled in the art to correctly understand the present invention and enable those skilled in the art to fully understand the technical content of the present invention, the technical solution of the present invention is further explained below in conjunction with specific implementation methods, but this explanation does not limit the scope of protection required for the present invention. The scope of protection of the present invention by those skilled in the art cannot be limited to the following explanations. Any equivalent replacement or change made by any those skilled in the art or persons familiar with the technology in this field, on the basis of the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

[0030] like Figure 1 As shown, in certain embodiments, the mutton lion's head mixing equipment includes a meat grinding component and a temperature-controlled mixing component. The meat grinding component can prepare mutton into diced mutton or minced mutton. The temperature-controlled mixing component can ensure that when the prepared diced mutton or minced mutton is used to prepare the lion's head, the temperature can be kept between -4°C and 4°C for mixing, so that the mixed auxiliary materials can improve the mutton smell under the above temperature conditions, thereby improving the overall flavor and taste of the mutton lion's head, while avoiding changes in the mutton meat quality caused by excessively high or low temperatures, which helps to avoid nutritional loss of mutton. In this embodiment, the temperature-controlled mixing component includes a mixing barrel 10 and a temperature-control component arranged in the mixing barrel 10, and the temperature-control component can control the temperature in the mixing barrel 10 between -4°C and 4°C; the mixing barrel 10 is provided with a meat adding port and a seasoning tube 9, and a feed discharge pipe 16 is provided at the bottom of the mixing barrel 10. A mixing shaft is provided in the mixing barrel 10, and a plurality of stirring blades are provided on the mixing shaft; a mixing motor 17 is provided at the top of the mixing barrel 10, and the output end of the mixing motor 17 is connected to the mixing shaft; a meat outlet is provided on the minced meat component, and the meat outlet is connected to the meat adding port.

[0031] When in use, the mutton is put into the minced meat component and prepared into diced meat or minced meat. The diced meat or minced meat is discharged through the meat outlet and enters the mixing barrel 10 from the meat adding port, and other auxiliary materials are added into the mixing barrel 10 through the seasoning tube 9, so that the minced mutton or diced mutton is mixed with other auxiliary materials in the mixing barrel 10, and the temperature can be controlled between -4°C and 4°C by the temperature control component to achieve mixing, which reduces the mutton smell and improves the taste and flavor of the mutton. At the same time, it avoids the nutritional loss of the mutton, prevents the defect of mutton deterioration caused by mixing at normal temperature and pressure, and ensures the taste of the mutton lion head. In some embodiments, the temperature control component includes a PLC controller, a cooler, several temperature sensors arranged in the mixing barrel 10 and a temperature display screen 11 arranged on the outer wall of the mixing barrel 10. The PLC controller is connected to the cooler, temperature sensor and temperature display screen 11 through wires. The cooler is mainly used to adjust the temperature in the mixing barrel 10 between -4°C and 4°C. Its installation method can be installed by referring to the conventional technology in the prior art. For example: when using liquid nitrogen heat exchange cooling treatment, a number of liquid nitrogen circulation pipes can be installed on the outer wall of the mixing barrel 10. The liquid nitrogen circulation pipe is connected to the liquid nitrogen storage tank. A valve is provided between the liquid nitrogen storage tank and the liquid nitrogen circulation pipe. The opening and closing of the valve can be controlled by a PLC controller to realize the transportation of liquid nitrogen in the liquid nitrogen storage tank into the liquid nitrogen circulation pipe or the discharge of liquid nitrogen in the liquid nitrogen circulation pipe. Liquid nitrogen is introduced into the liquid nitrogen circulation pipe to realize heat exchange in the mixing barrel 10, and then the temperature in the mixing barrel 10 is controlled. The PLC controller collects temperature feedback in the mixing barrel 10 through a temperature sensor to realize the control of the opening and closing of the valve. For another example, when the cooler controls the temperature by inputting cold air into the mixing barrel 10, a valve is installed on the cold air input pipe. The PLC controller is used to control the valve's opening and closing, thereby adjusting the amount of cold air input into the mixing barrel 10 to control the temperature between -4°C and 4°C. This achieves intelligent and automated temperature control of the mutton lion's head during the mixing process. Using a temperature range of -4°C to 4°C during the mixing process helps reduce the mutton's mutton smell and improves the taste of the mutton lion's head. The invention provides consumers with mutton lion's head prepared by mixing ingredients at room temperature and mutton lion's head prepared by mixing ingredients at a temperature controlled between -4°C and 4°C, and gives evaluations thereof. It is found that the mutton lion's head prepared by mixing ingredients at -4°C to 4°C has no obvious mutton smell and has a better taste, but has poor mutton tenderness and the lean meat is not easy to be chewed into residue; while the mutton lion's head prepared by mixing ingredients at room temperature has an obvious mutton smell and a poor taste, and the lean meat is not easy to be chewed into residue.

[0032] like Figure 1 and Figure 2As shown, in some embodiments, a lower meat tube 6 is provided on the meat adding port, a meat receiving bucket 5 is provided on the top of the lower meat tube 6, and the meat outlet is located directly above the meat receiving bucket 5.

[0033] like Figure 1 and Figure 2 As shown, in some embodiments, the meat grinding assembly includes a support plate 7, a pad 15 is provided at the bottom end of the support plate 7, a meat grinding drum 1 is provided at the top of the support plate 7, a meat grinding shaft 18 is provided in the meat grinding drum 1, and meat grinding blades 19 are provided on the meat grinding shaft 18, a screen 4 is provided at one end of the meat grinding drum 1, a meat grinding motor 3 is provided at the other end of the meat grinding drum 1, the meat grinding motor 3 is connected to the meat grinding shaft 18, and a meat bucket 2 is provided at the top of the meat grinding drum 1; the meat outlet is located at one end of the screen 4.

[0034] like Figure 1 and Figure 2 As shown, the support plate 7 is provided with an inclined hole 8, through which the seasoning tube 9 can pass. This facilitates the installation of the temperature-controlled mixing assembly on the backing plate 15, allowing the seasoning tube 9 to pass through the inclined hole 8. This enhances the stability of the seasoning tube 9 under the influence of the inclined hole 8. In certain embodiments, a fixing member for securing the seasoning tube 9 is provided within the inclined hole 8 to prevent the seasoning tube 9 from detaching from the mixing barrel 10 during the mixing process, thereby enhancing stability.

[0035] like Figure 2 and Figure 4 As shown, in some embodiments, a meat scraper 23 is provided between the meat mincing blade 19 and the screen 4, and the meat scraper 23 is fixedly mounted on the meat mincing shaft 18. This improves the discharge efficiency of the diced mutton or minced mutton, prevents the diced mutton or minced mutton from being kept in the meat mincer 1 for a long time, and prevents the temperature in the meat mincer 1 from acting on the diced mutton or minced mutton for a long time, thereby preventing the quality of the mutton from deteriorating.

[0036] like Figure 1 As shown, in some embodiments, a support column 14 is provided at the bottom of the mixing barrel 10, and a bottom plate 12 is provided at the bottom of the support column 14. A storage trough 13 is detachably provided on the bottom plate 12, and the storage trough 13 is located directly below the discharge pipe 16. It is convenient to install the temperature control mixing component at the bottom end of the minced meat component and to achieve stable fixation. At the same time, it is convenient to store and collect the lion's head material discharged from the mixing barrel 10, so as to facilitate the subsequent steaming after forming the lion's head. In some embodiments, a fixed connection structure is provided between the bottom plate 12 and the pad 15, such as a bolt connection, a welding connection, a slot connection and the like, to avoid the temperature control mixing component from being separated from the minced meat component during mixing, and then to achieve mixing while mincing the meat, thereby improving the mixing efficiency and effect, enhancing the effect of improving the mutton smell, and improving the taste and flavor of the mutton lion's head.

[0037] like Figure 3 As shown, in some embodiments, the storage tank 13 is provided with a sealing cover 20, which is provided with a handle 21. A vacuum tube 22 is provided on the top of the sealing cover 20, and a one-way exhaust valve is provided on the vacuum tube 22. This allows the mutton lion's head material mixed from the temperature-controlled mixing component and stored in the storage tank 13 to be vacuumed and stored, thereby further improving the mutton's mutton smell and enhancing the taste of the mutton lion's head, preventing the mutton lion's head material from deteriorating due to storage at room temperature, and ensuring the quality of the mutton lion's head.

[0038] The second purpose of the present invention is to provide a method for preparing mutton lion's head, using the above-mentioned mutton lion's head mixing equipment to control the temperature between -4°C and 4°C for mixing.

[0039] The specific preparation method is as follows: 500g of mutton is put into the mincing component and minced into mutton cubes or minced mutton (minced into minced meat in this embodiment), and as the mincing component continuously discharges the minced mutton, the minced meat automatically enters the mixing barrel 10 of the temperature-controlled mixing component. At the same time, 60g of water chestnuts are cut into minced meat, 20g of green onion and 20g of ginger are cut into minced meat, and 300g of water is added to mix them into green onion and ginger water, 20g of egg white, 50g of potato starch, 20g of salt, and 1g of pepper paste are taken. 50g of rice flour (passed through a 400-mesh sieve) is mixed into auxiliary materials and evenly added to the mixing barrel 10 for mixing. When the mincing component has completed the mincing and no more minced meat is discharged and enters the mixing barrel 10, the auxiliary materials are added. The temperature in the mixing barrel 10 is continuously controlled between -4°C and 4°C. After mixing for 10 minutes, the mixed finished material is obtained; the mixed finished material is discharged from the discharge pipe 16, rolled into lion's head by hand, and steamed in a steamer for 30 minutes. The mutton lion's head obtained by this method has been served to consumers and found to have no obvious mutton smell and a good taste, but the mutton is less tender and the lean meat is not easy to disintegrate into residue when chewed. To this end, the researchers of the present invention fed the mixed finished material discharged from the feed pipe 16 into the storage tank 13, covered it with a sealing cover, and then vacuumed it to a temperature between 0.03-0.08 MPa for 5 minutes. The mixture was then removed, formed into lion's heads by hand, and steamed in a steamer for 30 minutes. The product was then served to consumers, who found that it had no noticeable mutton smell, had a good taste, and had tender mutton, with the lean meat easily disintegrating into crumbs upon chewing.

[0040] Other matters not covered by the present invention may be achieved by conventional technical means with reference to the prior art or common knowledge known to those skilled in the art. For example, how to steam mutton lion's head, how to add auxiliary materials, how to cut water chestnuts into foam or dices, etc., may all be processed with reference to the methods for processing auxiliary materials such as water chestnuts in the prior art; for example, how to connect the PCL controller, cooler, display, temperature sensor, etc. with wires or electrically may all be connected and installed in accordance with the corresponding prior art.

[0041] The mutton lion's head mixing equipment in the invention is not only suitable for use in preparing lion's head with mutton as the main ingredient, but also suitable for use in preparing lion's head with other meats as the main ingredient. It can ensure the processing quality of the lean meat components in the lion's head and improve the overall quality and taste of the lion's head. It can also be used for mixing the ingredients for making dumpling fillings, bun fillings, etc. using meat. The greatest technical effect of the invention is that it can achieve mixing while mincing meat, improve the mixing effect, improve the meat quality and improve the taste, and improve the mutton smell by controlling the temperature during the mixing process and adding auxiliary materials, thereby reducing the influence of the mutton smell in the mutton lion's head, improving the taste and flavor of the mutton lion's head, and enhancing the consumer's acceptance.

Claims

1. A mutton lion head mixing equipment, characterized in that, The invention comprises a minced meat component and a temperature-controlled mixing component, wherein the temperature-controlled mixing component comprises a mixing barrel (10) and a temperature-controlled component arranged in the mixing barrel (10), and the temperature-controlled component can control the temperature in the mixing barrel (10) between -4°C and 4°C; the mixing barrel (10) is provided with a meat adding port and a seasoning tube (9), the bottom of the mixing barrel (10) is provided with a feeding tube (16), the mixing barrel (10) is provided with a mixing shaft, and the mixing shaft is provided with a plurality of stirring blades; the top of the mixing barrel (10) is provided with a mixing motor (17), the output end of the mixing motor (17) is connected to the mixing shaft; the minced meat component is provided with a meat outlet, and the meat outlet is communicated with the meat adding port.

2. The mutton lion head mixing equipment according to claim 1, characterized in that: The temperature control assembly comprises a PLC controller, a cooler, a plurality of temperature sensors arranged in the mixing barrel (10), and a temperature display screen (11) arranged on the outer wall of the mixing barrel (10), and the PLC controller is connected to the cooler, the temperature sensors, and the temperature display screen (11) via electrical wires.

3. The mutton lion head mixing equipment according to claim 1, characterized in that: A lower meat tube (6) is provided on the meat adding port, a meat receiving bucket (5) is provided on the top of the lower meat tube (6), and the meat outlet is located directly above the meat receiving bucket (5).

4. The mutton lion head mixing equipment according to claim 1, characterized in that: The meat mincing assembly comprises a support plate (7), a pad (15) is provided at the bottom end of the support plate (7), a meat mincing drum (1) is provided at the top end of the support plate (7), a meat mincing shaft (18) is provided in the meat mincing drum (1), a meat mincing blade (19) is provided on the meat mincing shaft (18), a screen (4) is provided at one end of the meat mincing drum (1), a meat mincing motor (3) is provided at the other end of the meat mincing drum (1), the meat mincing motor (3) is connected to the meat mincing shaft (18), a meat hopper (2) is provided at the top of the meat mincing drum (1); and the meat outlet is located at one end of the screen (4).

5. The mutton lion head mixing equipment as claimed in claim 4, characterized in that: The support plate (7) is provided with an inclined hole (8), and the seasoning tube (9) can pass through the inclined hole (8).

6. The mutton lion's head mixing equipment according to claim 4, characterized in that: A meat scraper (23) is provided between the meat mincing blade (19) and the screen (4), and the meat scraper (23) is fixedly mounted on the meat mincing shaft (18).

7. The mutton lion head mixing equipment according to claim 1, characterized in that: A support column (14) is provided at the bottom of the mixing barrel (10), a bottom plate (12) is provided at the bottom of the support column (14), a material storage trough (13) is detachably provided on the bottom plate (12), and the material storage trough (13) is located directly below the discharge pipe (16).

8. The mutton lion's head mixing equipment according to claim 7, characterized in that: The material storage trough (13) is provided with a sealing cover (20), the sealing cover (20) is provided with a handle (21), the top of the sealing cover (20) is provided with a vacuum tube (22), and the vacuum tube (22) is provided with a one-way exhaust valve.

9. A method for preparing mutton lion's head, characterized in that: The mutton lion's head mixing equipment as described in any one of claims 1 to 8 is used to control the temperature between -4°C and 4°C for mixing.

10. The method for preparing mutton lion's head according to claim 9, characterized in that: After the mixing is completed, it is sent to the storage tank (13) and vacuumed to 0.03-0.08MPa for 3-5 minutes, then taken out, rolled into lion heads by hand, and steamed in a steamer for 20-30 minutes.

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