Device and method for making pickled cucumber sausages

Abstract

The invention relates to the technical field of food processing, in particular to a pickled cucumber sausage making device and method, and the pickled cucumber sausage comprises a sausage casing and stuffing, the stuffing comprises the following raw materials: chicken breast, chicken skin, corn starch, tapioca starch, puffed bean products, garlic, Russian milk cucumbers, mustard seeds, edible salt, soft white sugar, composite phosphate, sodium nitrite, D-sodium erythorbate, monascus red, monosodium glutamate, carrageenan, glutamine transaminase, edible essence and domestic drinking water. Chicken breast serves as a raw material of stuffing, a Chinese sausage making process is adopted, compared with traditional red sausage NRV%, fat and sodium content and energy intake are all reduced, most of the chicken breast contains unsaturated fatty acid, and the sausage is a low-salt low-fat new formula sausage product beneficial to human health. In addition, the innovative pickled cucumber sausage stuffing can bring novel and diversified taste bud experience to consumers, and meanwhile, the taste of the traditional sausage can be improved by the condiment formed by the pickled cucumber diced stuffing.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a device and method for making pickled cucumber sausage. Background Art

[0002] Russian pickled cucumbers, with their uniquely refreshing, crisp texture and digestive properties, are beloved by residents of Russia and Central Asia, and are an indispensable delicacy on the tables of local families and restaurants. These pickled cucumbers possess a unique, stimulating sour aroma that whets the appetite, leaving a long aftertaste and perfect for relieving greasiness and pairing well with other ingredients. Furthermore, Russian pickled cucumbers are carefully selected, with their appearance and size carefully controlled, making them a delicacy suitable for improvement and market launch. Therefore, exploring and developing a pickled cucumber-flavored sausage and its production technology that combines unique flavor, texture, ease of transportation, and ease of sale will not only provide consumers with a novel and diverse taste experience and more balanced nutritional choices, but also hold significant market potential and considerable economic benefits. Summary of the Invention

[0003] The invention provides a pickled cucumber sausage making device and method, aiming to provide an innovative delicacy with unique flavor and new taste.

[0004] The above objectives are achieved through the following technical solutions:

[0005] A filling comprises, by weight, 45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed soy products, 1-3 parts of garlic, 20-40 parts of Russian cucumbers, 0-3 parts of mustard seeds, 1.8-2.6 parts of edible salt, 0.5-4 parts of granulated sugar, 0.1-0.3 parts of composite phosphate, 0.005 parts of sodium nitrite, 0-0.1 parts of sodium D-isoascorbate, 0-0.004 parts of red yeast rice, 0.4-0.8 parts of monosodium glutamate, 0.3-0.6 parts of carrageenan, 0.2-0.4 parts of transglutaminase, 0.1-0.3 parts of edible flavoring, and 15-18 parts of drinking water.

[0006] It also includes 5-10 servings of diced Russian cucumbers and 5 to 10 servings of beef brisket or pork shank.

[0007] A filling processing method comprises the following steps:

[0008] Step 1: prepare the filling according to claim 1;

[0009] Step 2: Grind the chicken and chicken skin at -5-10°C, add corn starch, tapioca starch, puffed soy products, garlic, table salt, granulated sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water, and mix well to make meat filling;

[0010] Step 3: Cut the Russian cucumbers into dices with a dicer, and roll them together with mustard seeds and minced meat to make the pickle sausage filling.

[0011] A novel filling processing method comprises the following steps:

[0012] Step 1, preparing the filling according to claim 2;

[0013] Step 2: Grind the chicken and chicken skin at -5-10°C, add corn starch, tapioca starch, puffed soy products, garlic, table salt, granulated sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water, and mix well to make meat filling;

[0014] Step 3: Dice the Russian cucumbers with a dicer, and roll them together with mustard seeds and minced meat to make the pickled cucumber sausage filling;

[0015] Step 4: stew the beef brisket or pork hind leg, cut the Russian cucumber into pieces, form grooves on the cucumber pieces, dig out the beef brisket or pork hind leg, bury them in the grooves to obtain pre-made small materials, and bake the pre-made small materials at a furnace temperature of 65°C to 150°C for 5 to 20 minutes to obtain the small materials.

[0016] Step 5: Disperse the small ingredients into the filling to obtain the pickled cucumber sausage filling.

[0017] The novel filling processing method uses a tool comprising a scraper blade, the bottom of which is fixed with a scooping structure which is a hook-shaped hard wire or a spoon-shaped structure.

[0018] A method for preparing pickled cucumber sausage comprises the following steps:

[0019] Step 1: Stuff the filling or new filling into the casing, twist the sausage body according to the quantitative requirements, and put it into the oven;

[0020] Step 2: Bake and dry at an oven temperature of 55-75°C for 40-70 minutes;

[0021] Step 3: Steam or boil with water at 78-84°C for 25-35 minutes;

[0022] Step 4: Put it into the smoking furnace evenly, smoke it with open flame at a temperature of 55-65℃ for 15-25 minutes, take it out of the furnace and cool it for 2-3 hours.

[0023] A novel method for preparing pickled cucumber sausage comprises the following steps:

[0024] Step 1: Select a fixed size of pickled cucumbers between 5-8 cm in length and 3 to 5 cm in diameter;

[0025] Step 2: Cut off the ends of the pickled cucumbers and then remove the core to form a tubular cucumber;

[0026] Step 3: Fill the tubular pickles with the pickle sausage filling, then cut the pickles into segments to obtain segmented pickle sausages.

[0027] Step 4: Heat the end surface of each segment of pickled cucumber sausage at a temperature of 65-170° for 3 to 5 minutes.

[0028] The method further comprises the step of vacuum-packing the segmented pickled cucumber sausage, or freezing the segmented pickled cucumber sausage after vacuum-packing.

[0029] The method is realized by using a pickle sausage processing device, which includes a segmenting mechanism for cutting the pickles into segments, a core cutting mechanism for cutting a columnar track along the inner center of the pickles, and a material pipe mechanism for injecting stuffing into the pickles.

[0030] The segment cutting mechanism can be heated by utilizing a heat source.

[0031] The beneficial effects of the pickled cucumber sausage making device and method of the present invention are:

[0032] The filling of this invention is made from chicken breast, and one embodiment utilizes a Chinese sausage production process. Compared to traditional red sausage, the NRV% of fat, sodium, and energy intake are all reduced. Furthermore, chicken breast is primarily composed of unsaturated fatty acids, making this a low-salt, low-fat, and health-promoting new sausage product. Furthermore, the innovative pickled cucumber filling within the sausage offers consumers a novel and diverse taste experience. The small filling, made with diced pickled cucumber, enhances the texture of traditional meat sausage. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 A front view of the pickle sausage processing equipment is shown;

[0034] Figure 2 Shows the left side view of the pickle sausage processing equipment;

[0035] Figure 3 Shows the right side view of the pickle sausage processing equipment;

[0036] Figure 4 A top view of the pickle sausage processing equipment is shown;

[0037] Figure 5 The segment cutting mechanism is shown;

[0038] Figure 6 The core cutting mechanism is shown;

[0039] Figure 7 The material tube mechanism is shown;

[0040] Figure 8 Shows a schematic diagram of the second material tube and the first flange about to enter the tube seat;

[0041] Figure 9 The internal knife is shown to be further lowered and cut into the tube seat;

[0042] Figure 10 A schematic diagram showing the positions of the internal knife and the edge knife when the port is coaxial with the tube seat.

[0043] In the figure: 1-1, tube base; 1-2, knife edge; 1-3, first base; 1-4, first motor; 1-5, second base; 2-1, knife base; 2-2, edge knife; 2-3, through-hole; 2-4, internal knife; 2-5, first telescopic cylinder; 3-1, second telescopic cylinder; 3-2, second motor; 3-3, connecting base; 3-4, cutting piece; 3-5, third base; 4-1, fourth base; 4-2, first material pipe; 4-3, second material pipe; 4-4, first flange; 4-5, second flange; 4-6, seam; 4-7, third telescopic cylinder; 4-8, third material pipe; 5-1, fourth telescopic cylinder; 5-2, pusher. DETAILED DESCRIPTION

[0044] A pickled cucumber sausage filling comprises, by weight, 45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed soy products, 1-3 parts of garlic, 20-40 parts of Russian cucumbers, 0-3 parts of mustard seeds, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft sugar, 0.1-0.3 parts of composite phosphate, 0.005 parts of sodium nitrite, 0-0.1 parts of sodium D-isoascorbate, 0-0.004 parts of red yeast rice, 0.4-0.8 parts of monosodium glutamate, 0.3-0.6 parts of carrageenan, 0.2-0.4 parts of transglutaminase, 0.1-0.3 parts of edible flavoring, and 15-18 parts of drinking water.

[0045] Specific weight parts of pickled cucumber sausage filling:

[0046] Example 1:

[0047] 57.5 parts of chicken breast, 42.5 parts of chicken skin, 7 parts of corn starch, 7 parts of tapioca starch, 6 parts of puffed soy products, 2 parts of garlic, 30 parts of Russian cucumbers, 1.5 parts of mustard seeds, 2.1 parts of table salt, 2.25 parts of soft sugar, 0.2 parts of complex phosphate, 0.005 parts of sodium nitrite, 0.05 parts of sodium D-isoascorbate, 0.002 parts of red yeast rice, 0.6 parts of monosodium glutamate, 0.45 parts of carrageenan, 0.3 parts of transglutaminase, 0.2 parts of edible essence, and 16.5 parts of drinking water. The casings matched in this embodiment are 3.5 parts.

[0048] Example 2:

[0049] 45 parts of chicken breast, 55 parts of chicken skin, 6 parts of corn starch, 6 parts of tapioca starch, 6 parts of puffed soy products, 3 parts of garlic, 40 parts of Russian cucumbers, 3 parts of mustard seeds, 2.6 parts of edible salt, 4 parts of soft sugar, 0.3 part of complex phosphate, 0.005 part of sodium nitrite, 0.1 part of sodium D-isoascorbate, 0.004 part of red yeast rice, 0.8 part of monosodium glutamate, 0.6 part of carrageenan, 0.4 part of transglutaminase, 0.3 part of edible flavoring, 16 parts of drinking water, and 4 parts of casings matched with this embodiment.

[0050] Example 3:

[0051] 70 parts of chicken breast, 30 parts of chicken skin, 4 parts of corn starch, 4 parts of tapioca starch, 4 parts of soy protein, 1 part of garlic, 20 parts of Russian cucumbers, 1 part of mustard seeds, 1.8 parts of table salt, 0.5 parts of soft sugar, 0.1 part of complex phosphate, 0.005 parts of sodium nitrite, 0.1 part of sodium D-isoascorbate, 0.004 parts of red yeast rice, 0.8 parts of monosodium glutamate, 0.3 parts of carrageenan, 0.2 parts of transglutaminase, 0.1 parts of edible essence, 15 parts of drinking water, and 3 parts of casings matched in this embodiment.

[0052] Example 4:

[0053] Based on any one of Examples 1 to 3, 5-10 portions of diced Russian cucumbers and 5-10 portions of beef brisket or pork hind leg are added.

[0054] Method for making pickled cucumber sausage filling, Example 1, the weight proportions of the raw materials are the same as those in any one of Examples 1 to 3 of the pickled cucumber sausage filling:

[0055] Step 1, prepare the raw materials of pickled cucumber sausage according to weight: chicken breast, chicken skin, corn starch, tapioca starch, puffed soy products, garlic, Russian cucumber, mustard seeds, table salt, soft sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavor, drinking water and sausage casing, wherein the chicken breast and chicken skin should have a quarantine certificate, and the meat should be strong, fresh, shiny, without odor and without lesions. After confirmation by random inspection, slow 24 hours to a semi-frozen state, and remove connective tissue, lymph, scars, congestion and other impurities visible to the naked eye;

[0056] Step 2: Grind the chicken and chicken skin at -5-10°C with a 5mm grate, pour into a stuffing mixer, and add corn starch, tapioca starch, puffed soy products, garlic, table salt, soft sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water to make meat filling;

[0057] Step 3: Cut the Russian cucumber into 1cm pieces using a dicer 2 Put the small pieces of garlic, mustard seeds and the meat filling obtained in step 2 into a vacuum tumbling machine and tumble them for 20 minutes to obtain the pickled cucumber sausage filling.

[0058] The method for making pickled cucumber sausage filling, Example 2, is a high-quality processing scheme, and the weight proportions of the raw materials are the same as those of Example 4 of the pickled cucumber sausage filling, comprising the following steps:

[0059] Step 1, prepare the raw materials of pickled cucumber sausage according to weight: chicken breast, chicken skin, corn starch, tapioca starch, puffed soy products, garlic, Russian cucumber, mustard seeds, table salt, soft sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavor, drinking water and sausage casing, wherein the chicken breast, chicken skin, beef brisket or pork hind leg should have a quarantine certificate, and the meat should be strong, fresh, shiny, odorless and free of lesions. After confirmation by random inspection, slow thawing for 24 hours to a semi-frozen state, and remove impurities visible to the naked eye such as connective tissue, lymph, scars, and congestion;

[0060] Step 2: Grind the chicken and chicken skin at -5-10°C with a 5mm grate, pour into a stuffing mixer, and add corn starch, tapioca starch, puffed soy products, garlic, table salt, soft sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water to make meat filling;

[0061] Step 3: Put the mustard seeds and the meat filling obtained in step 2 into a vacuum tumbling machine and tumble them for 20 minutes to obtain a pre-treated filling;

[0062] Step 4: Stew the beef brisket or pork hind leg until tender, and cut the Russian cucumber into 1cm pieces using a dicer. 2 The small pieces of cucumber are diced using a custom-made stainless steel micro-scraper. The blade is pen-shaped and easy to hold, with a scooping mechanism fixed to the bottom. The blade consists of rows of thin, hook-shaped wires with a maximum diameter of approximately 3-7mm. This mechanism is used to rotate and cut the cucumbers, creating grooves in the diced cucumbers. The hook-shaped wires are then used to scoop out pieces of beef brisket or pork hind leg meat and insert them into the grooves of the diced cucumbers. This material is then placed into sausage casings after the filling is incorporated. The resulting sausages have a soft, crispy outer layer and a chewy inner layer, creating a unique texture. During the baking process, the juices from the diced cucumbers mix with the meat juices, creating a fragrant yet non-greasy flavor. If the manufacturer does not have the ability to customize stainless steel micro-scrapers, an ear pick with a spoon-shaped end can be purchased as an alternative. The sausages are baked at 65°C to 150°C for 5 to 20 minutes to enhance adhesion between the meat filling and the diced cucumbers, resulting in small pieces.

[0063] Step 5: Disperse the small ingredients into the meat filling to obtain the pickled cucumber sausage filling.

[0064] A method for preparing pickled cucumber sausage, using the pickled cucumber sausage filling obtained in Example 1 or Example 2 of the method for preparing the pickled cucumber sausage filling;

[0065] Step 1: Wash the casing with warm water, fill the casing with pickle sausage filling, twist the sausage body according to the quantitative requirements, and evenly distribute the rods to keep the distance and prevent them from sticking into the oven;

[0066] Step 2: Bake and dry with open flame at 55-75℃ for 40-70min, depending on the dry state;

[0067] Step 3: Steam or boil with water at 78-84°C for 25-35 minutes;

[0068] Step 4: Put it into the smoking furnace evenly, smoke it with open flame at a temperature of 55-65℃ for 15-25 minutes, take it out of the furnace and cool it for 2-3 hours.

[0069] Among them, the specific parameters preferred in steps 2 to 4 are:

[0070] Parameter 1: Baking: Use hardwood planks to bake and dry with open flame at 65℃ for 55 minutes, and the dry state shall prevail; Steaming: Use steam or boil with water at 81℃ for 30 minutes; Smoking: Put the wood into the smoking furnace evenly, smoke with open flame at 60℃ for 20 minutes, and cool it down for 2.5 hours after taking it out of the furnace.

[0071] Parameter 2: Baking: Use hardwood planks to bake and dry with open flame at 75℃ for 70 minutes, and the dry state shall prevail; Steaming: Use steam or boil with water at 84℃ for 35 minutes; Smoking: Put the products into the smoking furnace evenly, use open flame to smoke at 65℃ for 25 minutes, and cool them out of the furnace for 3 hours.

[0072] Parameter three: Baking: Use hardwood planks to bake and dry with open flame at 55℃ for 40 minutes, and the dry state shall prevail; Steaming: Use steam or boil with water at 78℃ for 25 minutes; Smoking: Put them evenly into the smoking furnace, smoke them with open flame at 55℃ for 15 minutes, and cool them out of the furnace for 2 hours.

[0073] The invention discloses an innovative pickled cucumber sausage, which is made of cored Russian cucumbers and filled with fillings. The weight proportion of the fillings is any one of the above-mentioned pickled cucumber sausage fillings.

[0074] The processing method of this innovative pickled cucumber sausage:

[0075] Step 1: Select Russian cucumbers with a length of 5-8cm. The smaller the size range, the better. Select a fixed size between 3 and 5cm in diameter with an error within 5mm.

[0076] Step 2: Cut off the ends of the Russian cucumber, then remove the core to form a tubular Russian cucumber.

[0077] Step 3: Fill the tubular Russian cucumber with stuffing, then cut into sections to obtain segmented pickle sausage.

[0078] Step 4: Heat the end surface of each segment of pickled cucumber sausage at a temperature of 65-170° for 3 to 5 minutes to allow the filling and the pickled cucumber to adhere to each other.

[0079] The product can be vacuum packed and frozen, and can be eaten by frying, deep-frying, baking or steaming.

[0080] The above-mentioned innovative pickled cucumber sausage uses the following pickled cucumber sausage processing equipment, including a segment cutting mechanism, a core cutting mechanism, a material pipe mechanism and a material pushing mechanism.

[0081] Among them, the cutting mechanism reference Figures 1 to 5, including a tubular tube seat 1-1, the inner diameter of the tube seat 1-1 matches the outer diameter of the Russian cucumber, preferably 4 cm, and the diameter of the tube seat 1-1 is smaller than the minimum diameter of the Russian cucumber 1-2 cm. The top of the tube seat 1-1 is provided with a plurality of knife edges 1-2 evenly distributed along the axial direction, 3 of which are shown in the figure. A first base 1-3 is provided below the tube seat 1-1, and a first motor 1-4 is fixedly connected to the first base 1-3, the output shaft of the first motor 1-4 is arranged upward, and a second base 1-5 is fixedly connected to the top of the output shaft of the first motor 1-4, and the tube seat 1-1 is fixedly connected to the upper end of the second base 1-5. A first telescopic cylinder 2-5 is fixedly attached to the second base 1-5. The telescopic end of the first telescopic cylinder 2-5 is positioned upward. The first telescopic cylinder 2-5 is preferably an electric cylinder. A knife holder 2-1 is fixedly attached to the top of the telescopic end of the first telescopic cylinder 2-5. The knife holder 2-1 is a hollow shell with an electric heating element fixedly attached to the interior of the shell. A serpentine electric heating tube heats the knife holder 2-1 when powered. A side knife 2-2 is fixedly attached to each of the left and right ends of the lower end of the knife holder 2-1. Each side knife 2-2 is provided with a through opening 2-3. At the lower end of the knife holder 2-1, and between two side knives 2-2, an equal number of internal knives 2-4 are fixedly attached to the knife holder 2-1, with all internal knives 2-4 aligned with all other knife edges 1-2. The bottoms of the side knives 2-2 are lower than the internal knives 2-4.

[0082] In the initial state, the edge knife 2-2 is higher than the tube seat 1-1, and the Russian cucumber is inserted into the tube seat 1-1 from left to right, and the head and tail of the Russian cucumber are exposed from the tube seat 1-1. At the same time, the first telescopic cylinder 2-5 is activated to contract, so that the two edge knives 2-2 descend and cut off the head and tail of the Russian cucumber. Figure 10 As shown, the inner knife 2-4 is now located above the Russian cucumber. At the same time, the circular opening 2-3 is coaxial and aligned with the tube base 1-1, and the two side knives 2-2 are respectively attached to the left and right end surfaces of the tube base 1-1. Subsequently, the core cutting mechanism is used to remove the core of the Russian cucumber.

[0083] Combine Figure 6The core cutting mechanism includes a second telescopic cylinder 3-1 located to the right of the tube base 1-1. This cylinder is either electric or pneumatic, preferably an electric one. The telescopic end of the cylinder 3-1 faces leftward, and a second motor 3-2 is fixedly connected to its left end. The output shaft of the motor 3-2 faces leftward and is coaxial with the tube base 1-1. A connector 3-3 is fixedly connected to the output shaft of the motor 3-2. A probe 3-4 is fixedly connected to the left end of the connector 3-3. The probe 3-4 is preferably in the shape of an elongated needle or rod, preferably approximately 2 mm in diameter, and made of high-speed steel with a hardness of at least HDC64, or carbide. The axis of the probe 3-4 is 1-1.5 cm away from the axis of the output shaft of the motor 3-2, indicating an eccentric arrangement. When core removal is required, the second motor 3-2 is activated, causing the probe 3-4 to move in a circular motion, following a cylindrical trajectory. The second telescopic cylinder 3-1 is then extended, driving the cutting member 3-4 to the left. The cutting member 3-4 enters the cucurbit, separating the cylindrical cucumber core from the center of the cucurbit. The second telescopic cylinder 3-1 is then retracted, causing the cutting member 3-4 to move rightward and exit the tube holder 1-1, preparing to inject the filling into the cucurbit.

[0084] After the ends of the Russian cucumber are cut off, the formed end surface is conducive to frying and making the cucumber tasty. At the same time, after the outer skin is removed, it is easy for the cutting pieces 3-4 to enter the Russian cucumber and rotate.

[0085] Combine Figure 7The tube mechanism is used to guide the filling into the Russian cucumbers. The filling is inserted or injected into the tube mechanism until the Russian cucumbers are inserted and the separated inner core is squeezed out. The tube mechanism includes a fourth base 4-1. A first tube 4-2 is fixedly connected to the right end of the fourth base 4-1. A second tube 4-3 is inserted into the outer wall of the first tube 4-2. A first flange 4-4 is fixedly connected to the right end of the second tube 4-3. A second flange 4-5 is fixedly connected to the outer circumference of the first flange 4-4. The thickness of the second flange 4-5 is less than that of the first flange 4-4. The first and second flanges 4-4 and 4-5 can be made of 316 stainless steel and coated with food-grade silicone. Multiple slits 4-6 are evenly distributed around the circumference of the second flange 4-5, forming a radial pattern. A third telescopic cylinder 4-7 is fixedly connected to the fourth base 4-1. The telescopic end of the third telescopic cylinder 4-7 is set to the right and is fixedly connected to the second tube 4-3. A third feed pipe 4-8 is fixedly connected to the left end of the fourth base 4-1, and the third feed pipe 4-8 is electrically connected to the second feed pipe 4-3. The third feed pipe 4-8 is primarily electrically connected to the filling pump circuit, thereby feeding filling into the second feed pipe 4-3. Initially, the third telescopic cylinder 4-7 is retracted. When filling is required, the third telescopic cylinder 4-7 extends, driving the second feed pipe 4-3 to the right until the second feed pipe 4-3 and the first flange 4-4 abut the left end of the left edge knife 2-2. At this point, the second feed pipe 4-3, the port 2-3, and the tube base 1-1 are electrically connected. Because the inner diameter of the port 2-3 is smaller than the diameter of the Russian cucumber, and the cutting member 3-4 performs a circular motion within the port 2-3, the edge knife 2-2 also acts as a limiter for the Russian cucumber, allowing the inner core to pass through the port 2-3. Therefore, as the second filling material tube 4-3 enters the tube seat 1-1, the separated Russian cucumber core is squeezed out to the right and separated from the tube seat 1-1, and the filling injection is completed.

[0086] Combine Figure 9 After the filling is injected, the first telescopic cylinder 2-5 is contracted, the edge knife 2-2 is further lowered, and at the same time the internal knife 2-4 enters the tube seat 1-1 to cut the Russian cucumber into sections. At this time, the knife seat 2-1 has been heated, and the edge knife 2-2 and the internal knife 2-4 heat the left and right end faces of each section of Russian cucumber and the filling contained therein, completing the pre-fixation of the filling and the cucumber and locking the juice and sealing the edge.

[0087] Finally, the first telescopic cylinder 2-5 rises, the edge knife 2-2 and the inner knife 2-4 separate from the tube base 1-1, and the third telescopic cylinder 4-7 retracts, causing the second feed pipe 4-3 to move away from the tube base 1-1, causing the first motor 1-4 to rotate and change the orientation of the tube base 1-1. For example, the tube base 1-1 rotates 90 degrees, and the pushing mechanism pushes the Russian cucumber segments in the tube base 1-1 out of the tube base 1-1 for collection.

[0088] Combine Figures 1 to 4The pushing mechanism includes a fourth telescopic cylinder 5-1 located behind the tube base 1-1. The fourth telescopic cylinder 5-1 is an electric cylinder or a pneumatic cylinder, preferably a pneumatic cylinder. A pushing portion 5-2 is fixedly connected to the telescopic end of the fourth telescopic cylinder 5-1. The outer diameter of the pushing portion 5-2 is slightly smaller than the inner diameter of the tube base 1-1 and larger than the diameter of the filling. When the tube base 1-1 rotates, the path of the pushing portion 5-2 coincides with the axis of the tube base 1-1, and the pushing portion 5-2 enters the tube base 1-1 and pushes the Russian cucumber segments out of the tube base 1-1.

[0089] When the equipment needs to be maintained, after the second material pipe 4-3 is coaxial with the tube seat 1-1, cleaning liquid is injected into the third material pipe 4-8, and the second material pipe 4-3 carries the first flange 4-4 into the tube seat 1-1. At this time, the first flange 4-4 is in contact with the inner wall of the tube seat 1-1, and the second flange 4-5 is bent and extended to extend the contact area with the tube seat 1-1. The cleaning liquid rushes into the tube seat 1-1, thereby flushing and wiping the inside of the tube seat 1-1.

[0090] The ends and cylindrical core of the Russian cucumbers are recycled and used to make stuffing.

[0091] The electric cylinders, pneumatic cylinders and pumps mentioned above are currently available, and the corresponding wiring / pipes, installation and accessories support services are provided by the suppliers of the corresponding products.

Claims

1. A filling comprising, by weight, 45-70 parts of chicken breast, 30-55 parts of chicken skin, 4-10 parts of corn starch, 4-10 parts of tapioca starch, 4-8 parts of puffed soy products, 1-3 parts of garlic, 20-40 parts of Russian cucumbers, 0-3 parts of mustard seeds, 1.8-2.6 parts of edible salt, 0.5-4 parts of soft sugar, 0.1-0.3 parts of complex phosphates, 0.005 parts of sodium nitrite, 0-0.1 parts of sodium D-isoascorbate, 0-0.004 parts of red yeast rice, 0.4-0.8 parts of monosodium glutamate, 0.3-0.6 parts of carrageenan, 0.2-0.4 parts of transglutaminase, 0.1-0.3 parts of edible flavoring, and 15-18 parts of drinking water.

2. The filling according to claim 1, further comprising 5-10 portions of diced Russian cucumbers and 5 to 10 portions of beef brisket or pork hind leg.

3. A filling processing method comprising the following steps: Step 1: prepare the filling according to claim 1; Step 2: Grind the chicken and chicken skin at -5-10°C, add corn starch, tapioca starch, puffed soy products, garlic, table salt, granulated sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water, and mix well to make meat filling; Step 3: Cut the Russian cucumbers into dices with a dicer, and roll them together with mustard seeds and minced meat to make the pickle sausage filling.

4. A novel filling processing method comprising the following steps: Step 1, preparing the filling according to claim 2; Step 2: Grind the chicken and chicken skin at -5-10°C, add corn starch, tapioca starch, puffed soy products, garlic, table salt, granulated sugar, complex phosphate, sodium nitrite, sodium D-isoascorbate, red yeast rice, monosodium glutamate, carrageenan, transglutaminase, edible flavoring and drinking water, and mix well to make meat filling; Step 3: Dice the Russian cucumbers with a dicer, and roll them together with mustard seeds and minced meat to make the pickled cucumber sausage filling; Step 4: stew the beef brisket or pork hind leg, cut the Russian cucumber into pieces, form grooves on the cucumber pieces, dig out the beef brisket or pork hind leg, bury them in the grooves to obtain pre-made small materials, and bake the pre-made small materials at a furnace temperature of 65°C to 150°C for 5 to 20 minutes to obtain the small materials. Step 5: Disperse the small ingredients into the filling to obtain the pickled cucumber sausage filling.

5. The novel filling processing method according to claim 4 uses a tool comprising a scraper blade, a scooping structure fixed to the bottom of the scraper blade, and the scooping structure is a hook-shaped hard wire or a spoon-shaped structure.

6. A method for preparing pickled cucumber sausage, comprising the following steps: Step 1: Stuff the filling or new filling into the casing, twist the sausage body according to the quantitative requirements, and put it into the oven; Step 2: Bake and dry at an oven temperature of 55-75°C for 40-70 minutes; Step 3: Steam or boil with water at 78-84°C for 25-35 minutes; Step 4: Put it into the smoking furnace evenly, smoke it with open flame at a temperature of 55-65℃ for 15-25 minutes, take it out of the furnace and cool it for 2-3 hours.

7. A novel method for preparing pickled cucumber sausage, comprising the following steps: Step 1: Select a fixed size of pickled cucumbers between 5-8 cm in length and 3 to 5 cm in diameter; Step 2: Cut off the ends of the pickled cucumbers and then remove the core to form a tubular cucumber; Step 3: Fill the tubular pickles with the pickle sausage filling, then cut the pickles into segments to obtain segmented pickle sausages. Step 4: Heat the end surface of each segment of pickled cucumber sausage at a temperature of 65-170° for 3 to 5 minutes.

8. The method for making the novel pickled cucumber sausage according to claim 7, further comprising step five of vacuum-packing the segmented pickled cucumber sausage, or freezing the segmented pickled cucumber sausage after vacuum-packing.

9. The new pickle sausage production method according to claim 7 or 8 is implemented using a pickle sausage processing device, which includes a cutting mechanism for cutting the pickles into segments, a core cutting mechanism for cutting a columnar track along the center of the pickles, and a material pipe mechanism for injecting fillings into the pickles.

10. The pickled cucumber sausage processing device according to claim 9, wherein the segmenting mechanism can be heated by a heat source.

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