Fine homogenization and temperature control mixing equipment and method for luncheon meat ingredients

Abstract

The invention discloses fine homogenization and temperature control mixing equipment and method for luncheon meat ingredients, and relates to the technical field of food production. Comprising a stirring tank, a disc-shaped cooling base is arranged at the bottom of the stirring tank, a spiral cooling jacket is arranged on the side face of the stirring tank, a rotating rod is arranged at the bottom of the stirring tank, an adjusting rod is arranged at the upper end of the stirring tank, a plurality of vertical rods are arranged on the outer sides of the adjusting rod and the rotating rod, elastic rubber sleeves are connected to the inner sides of the vertical rods, and adjusting mechanisms are arranged on the inner sides of the vertical rods; a plurality of inclined stirring blades are arranged on the outer side of the vertical rod. Materials in the stirring tank are cooled through the disc-shaped cooling base and the spiral cooling jacket, and during rapid stirring, the multiple vertical rods are expanded outwards through the adjusting mechanism, and the materials are extruded outwards through the elastic rubber sleeve, so that the materials are raised, the contact area between the materials and the side face of the stirring tank is increased, and the cooling effect is improved; at low rotating speed, the materials are positioned at the bottom, and the stirring efficiency is improved.

Description

Technical Field

[0001] This invention relates to the field of food production technology, specifically to a fine homogenization and temperature-controlled mixing device and method for luncheon meat ingredients. Background Technology

[0002] The production of luncheon meat begins with carefully selected pork, a balanced ratio of lean to fat, which is then marinated separately. The lean meat is finely minced while the fat is coarsely minced, and then mixed with ice chips, starch, spices, and other ingredients to form a uniform paste. After vacuum mixing to remove air bubbles, the paste is filled into cans and sealed. It then undergoes high-temperature sterilization, strictly adhering to specific temperature and time procedures, and is cooled under back pressure to prevent can deformation. Finally, after tests for heat preservation and sealing, qualified products are labeled, packaged, and stored under suitable temperature and humidity conditions to ensure stable quality.

[0003] Mixing devices are required in the production of luncheon meat. For example, a mixing device and method for low-salt, high-calcium fish paste luncheon meat raw materials, disclosed in patent publication number CN120132705A, includes a mixing container, which includes a mixing barrel and a top cover detachably mounted on the top surface of the mixing barrel. A power unit is fixedly installed on the top cover. A stirring structure extending downward into the mixing barrel is fixedly connected to the rotating shaft of the power unit. The stirring structure includes a rotating rod fixedly connected to the rotating shaft of the power unit and an electromagnet embedded in the rotating rod. An electrical signal interface is provided on the top cover and electrically connected to the top of the electromagnet. Several magnetic stirring shafts are also provided on the outer wall of the rotating rod. An anti-sticking frame is fitted on the bottom outer wall of the rotating rod, with its edge fitting against and slidingly connected to the inner wall of the mixing barrel. The magnetic stirring shafts are periodically self-cleaned by magnetic force, and the anti-sticking frame helps to remove the adhering substances on the inner wall of the mixing barrel.

[0004] The mixing process of luncheon meat involves two steps: first, low-speed mixing, followed by high-speed rotation for homogenization, ensuring even mixing of all components and improving taste and quality. During mixing, the friction between the blades and the raw materials generates heat. Existing methods involve external or bottom cooling to lower the temperature. However, for larger mixing tanks, the distance between the outer surface and the raw materials is significant, resulting in a still relatively high internal temperature even during rapid mixing. External cooling alone cannot effectively transfer the cooling effect to the interior of the raw materials for proper temperature control. Adding ice chips requires precise quantity control, a cumbersome process that hinders production efficiency. Summary of the Invention

[0005] The purpose of this invention is to provide a fine homogenization and temperature-controlled mixing device and method for luncheon meat ingredients, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a fine homogenization and temperature-controlled mixing device for luncheon meat ingredients, comprising a mixing tank with a temperature sensor installed inside, a disc-shaped cooling base at the bottom of the mixing tank, a water inlet pipe connected to the side of the disc-shaped cooling base, a spiral cooling jacket on the side of the mixing tank, the bottom of the spiral cooling jacket communicating with the disc-shaped cooling base, and a water outlet pipe on the upper side of the spiral cooling jacket, a support below the disc-shaped cooling base, and a cover at the top of the mixing tank. The upper part is connected to a feed hopper, and the lower end of the mixing tank is connected to a discharge port. A rotating rod is rotatably installed at the bottom of the mixing tank, and a drive motor for driving the rotating rod is installed below the mixing tank. An adjusting rod is rotatably installed in the middle of the cover, and several circumferentially distributed vertical rods are installed on the outer side of the adjusting rod and the rotating rod. An elastic rubber sleeve is connected to the inner side of the vertical rod, and an adjusting mechanism for adjusting the diffusion degree of the vertical rod is installed on the inner side of the vertical rod. Several inclined stirring blades are installed on the outer side of the vertical rod, and the height of the inclined stirring blades on each vertical rod gradually decreases along the circumferential direction.

[0007] Preferably, an installation rod is provided on the inner side of the vertical rod, an elastic rubber sleeve is fitted on the outer side of the installation rod, and the vertical rod is fixed on the outer side of the elastic rubber sleeve. Two parallel first connecting rods are hinged to the upper end of the installation rod, and the other end of the first connecting rod is hinged to the adjusting rod. A second connecting rod is hinged to the bottom of the installation rod, and the other end of the second connecting rod is hinged to the rotating rod. A convex ring is provided on the rotating rod, and the bottom of the elastic rubber sleeve is fixed on the outer side of the convex ring. A baffle is fixed on the adjusting rod, and the upper end of the elastic rubber sleeve is fixed on the bottom outer side of the baffle.

[0008] Preferably, the adjusting mechanism includes a housing fixed to the cover, a plurality of circumferentially distributed counterweights are provided on the inner side of the housing, and a third connecting rod is hinged to the inner side of the counterweights. The other end of the third connecting rod is hinged to the upper end of the adjusting rod. A limit rod is provided on the inner side of the counterweights, and a clearance groove is provided in the middle of the limit rod, through which the third connecting rod passes. A plurality of limit grooves are provided on the adjusting rod, through which the limit rod passes. The limit rods connected to the multiple counterweights have different heights.

[0009] Preferably, a mounting block is fixed to the outside of the counterweight, two support frames are hinged to the mounting block, and a limit block is fixed on the mounting block. Rollers are rotatably connected to the outer ends of the support frames, and the rollers abut against the inner wall of the outer shell. An adjusting plate is rotatably mounted on the support frame. A through hole is opened on the adjusting plate, and a threaded rod is inserted into the through hole. A fixing nut is connected to the threaded rod, and the fixing nut abuts against the adjusting plate to fix the threaded rod. A hook is provided at one end of the threaded rod, and a tension spring is connected between the two hooks.

[0010] Preferably, a through hole is provided in the middle of the adjusting rod, and a vent pipe is inserted into the through hole, the vent pipe being rotatably connected to the adjusting rod.

[0011] Preferably, a lifting ring is slidably provided on the outer side of the rotating rod, and a plurality of inclined blades are provided on the outer side of the lifting ring. The upper edge of the inclined blades is a cutting edge, and the lower edge abuts against the bottom of the mixing tank. A spring is sleeved on the rotating rod to press the lifting ring downward.

[0012] Preferably, a right-angle stop is slidably provided on the inner side of the discharge port, vertical slots are provided on both sides of the discharge port, and a lifting plate is provided on the outer side of the vertical slot. A connector is slidably provided in the vertical slot, and the inner side of the connector is connected to the right-angle stop and the outer side is connected to the lifting plate. A cylinder is installed on the outer side of the discharge port, and the end of the cylinder is connected to the lifting plate.

[0013] A method for fine homogenization and temperature control of luncheon meat ingredients, comprising: Obtain an appropriate amount of raw materials, and after preliminary crushing, put the raw materials into a mixing tank; Stir at a low speed of 300-500 rpm for 4-6 minutes to fully mix the raw materials, and circulate cold water into the disc-shaped cooling base and spiral cooling jacket while stirring. The flow rate of cold water is controlled according to the internal temperature of the mixing tank to maintain the internal temperature of the mixing tank at 4-13℃. High-speed homogenization is carried out at a speed of 1000-1200 rpm for 1-2 minutes to increase shear force. At the same time, the elastic rubber sleeve inside the mixing tank expands outward to squeeze the raw materials to the outside and increase the direct cooling area of ​​the raw materials. Reduce speed and stir at 600-800 rpm for 25-35 seconds to eliminate air bubbles and achieve a uniform meat paste texture; Discharge is achieved by gravity, while maintaining ultra-low speed rotation at 0.5-1 rpm to ensure more thorough discharge.

[0014] Compared with the prior art, the beneficial effects of the present invention are: Cold water is injected through the inlet pipe and flows sequentially through the disc-shaped cooling base and the spiral cooling jacket to cool the material inside the mixing tank. During rapid mixing, the adjustment mechanism expands multiple vertical rods outward, and the elastic rubber sleeve squeezes the material outward, raising the material and increasing the contact area between the material and the side of the mixing tank, thereby improving the cooling effect. At low speeds, the material is kept at the bottom to improve mixing efficiency.

[0015] Meanwhile, the counterweight is limited by the limiting rod, so that the counterweight can only move closer to or further away from the adjusting rod as it rotates. When the speed of the adjusting rod is low (low-speed stirring), the centrifugal force on the counterweight is small, and the downward pull on the adjusting rod is insufficient to expand the elastic rubber sleeve. When the speed is high (high-speed homogenization), the speed of the counterweight increases, and the centrifugal force is larger. At this time, the counterweight moves outward and pulls the adjusting rod downward through the third connecting rod, thereby causing the vertical rod to spread outward. This links the speed with the degree of expansion of the elastic rubber sleeve, achieving an automatic adjustment effect.

[0016] Furthermore, by adjusting the position of the threaded rod, the rotational speed required for the elastic rubber sleeve to expand outward can be changed, thereby expanding the applicability of the device for mixing and homogenizing different raw materials.

[0017] In addition, after connecting the air supply equipment, gas can be injected into the elastic rubber sleeve through the air pipe to change the air pressure and cause the elastic rubber sleeve to expand. The elastic rubber sleeve between the vertical rods will protrude outward in some places. At this time, the raw materials located in the gap between the vertical rods will be pushed out to participate in stirring or homogenization. Repeatedly reducing and increasing the air pressure inside the elastic rubber sleeve can prevent the raw materials from adhering to the surface depressions and reduce the dead corners of stirring.

[0018] In addition, during discharge, the right-angle baffle rises, and the mixed material can be discharged from the opening side of the right-angle baffle. It can rotate at ultra-low speed while discharging material. The tilting blade will scrape the material at the bottom to the opening of the right-angle baffle. When the tilting blade contacts the right-angle baffle, it will move upward and pass over the right-angle baffle, making the discharge more thorough. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the overall axonometric structure of the present invention; Figure 2 This is a schematic diagram of the bottom structure of the present invention; Figure 3 This is a cross-sectional view of the mixing tank in this invention; Figure 4 This is a schematic diagram of the internal structure of the disc-shaped cooling base in this invention; Figure 5 This is a schematic diagram of the overall structure of the rotating component in this invention; Figure 6 This is a schematic diagram of the bottom structure of the rotating component in this invention; Figure 7 This is a schematic diagram of the disassembled structure of the vertical rod and the mounting rod in this invention; Figure 8 This is a schematic diagram of the adjustment mechanism in this invention; Figure 9 This is a schematic diagram of the support frame in this invention; Figure 10 This is a schematic diagram of the inclined blade in this invention; Figure 11 This is a schematic diagram of the internal structure of the discharge port in this invention.

[0020] In the diagram: 1. Mixing tank; 2. Spiral cooling jacket; 3. Disc-shaped cooling base; 4. Support; 5. Cover; 6. Discharge port; 7. Rotating rod; 8. Drive motor; 9. Adjusting rod; 10. Vertical rod; 11. Inclined mixing blade; 12. Elastic rubber sleeve; 13. Mounting rod; 14. First connecting rod; 15. Second connecting rod; 16. Convex ring; 17. Baffle; 18. Outer shell; 19. Counterweight; 20. Third connecting rod; 21. Limiting rod; 22. Limiting groove; 23. Mounting block; 24. Support frame; 25. Roller; 26. Tension spring; 27. Limiting block; 28. Adjusting plate; 29. ​​Threaded rod; 30. Vent pipe; 31. Lifting ring; 32. Inclined blade; 33. Spring; 34. Right-angle stop; 35. Vertical groove; 36. Lifting plate; 37. Connector; 38. Cylinder; 39. Feed hopper. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] like Figures 1-11 As shown, the present invention provides a technical solution: a fine homogenization and temperature-controlled mixing device for luncheon meat ingredients, including a mixing tank 1 with a temperature sensor installed inside, a disc-shaped cooling base 3 at the bottom of the mixing tank 1, a water inlet pipe connected to the side of the disc-shaped cooling base 3, a spiral cooling jacket 2 on the side of the mixing tank 1, the bottom of the spiral cooling jacket 2 communicating with the disc-shaped cooling base 3, and a water outlet pipe on the upper side of the spiral cooling jacket 2, a support 4 below the disc-shaped cooling base 3, a cover 5 at the top of the mixing tank 1, and a feed hopper 39 connected to the cover 5. The lower end of the tank 1 is connected to the discharge port 6. The bottom of the mixing tank 1 is rotatably equipped with a rotating rod 7, and a drive motor 8 for driving the rotating rod 7 to rotate is provided below the mixing tank 1. The middle of the cover 5 is rotatably equipped with an adjusting rod 9, and several circumferentially distributed vertical rods 10 are provided on the outer side of the adjusting rod 9 and the rotating rod 7. An elastic rubber sleeve 12 is connected to the inner side of the vertical rod 10, and an adjusting mechanism for adjusting the diffusion degree of the vertical rod 10 is provided on the inner side of the vertical rod 10. Several inclined stirring blades 11 are provided on the outer side of the vertical rod 10, and the height of the inclined stirring blades 11 on each vertical rod 10 gradually decreases along the circumferential direction.

[0023] It is important to note that cold water is injected through the inlet pipe, and the cold water passes sequentially through the disc-shaped cooling base 3 and the spiral cooling jacket 2, thereby cooling the bottom and sides of the material inside the mixing tank 1. The flow rate of the cold water is controlled according to the temperature sensor value to ensure the temperature inside the mixing tank 1 is stable. During the mixing process, the drive motor 8 drives the rotating rod 7 to rotate, which in turn drives multiple vertical rods 10 to rotate along the central axis of the rotating rod 7. The mixing effect is achieved through multiple inclined stirring blades 11. Moreover, during rapid mixing, the multiple vertical rods 10 can be expanded outward by the adjustment mechanism, and the material is squeezed outward by the elastic rubber sleeve 12, causing the material to rise, thereby increasing the contact area between the material and the side of the mixing tank 1, thus improving the cooling effect. At low speeds, the material is kept at the bottom to improve mixing efficiency. At high speeds, the area of ​​the material in direct contact with the cooling surface is increased, improving cooling efficiency and improving temperature control during the homogenization process. The internal flow channels of the disc-shaped cooling base 3 are as follows: Figure 4 As shown, the cross-section of the spiral cooling jacket 2 is as follows: Figure 3 The structures shown are all existing structures, and the specific principles will not be elaborated here.

[0024] like Figures 5-7 and Figure 10 As shown, an installation rod 13 is provided on the inner side of the vertical rod 10, and an elastic rubber sleeve 12 is sleeved on the outer side of the installation rod 13. The vertical rod 10 is fixed on the outer side of the elastic rubber sleeve 12. Two parallel first connecting rods 14 are hinged to the upper end of the installation rod 13, and the other end of the first connecting rod 14 is hinged to the adjusting rod 9. A second connecting rod 15 is hinged to the bottom of the installation rod 13, and the other end of the second connecting rod 15 is hinged to the rotating rod 7. A convex ring 16 is provided on the rotating rod 7, and the bottom of the elastic rubber sleeve 12 is fixed on the outer side of the convex ring 16. A baffle 17 is fixed on the adjusting rod 9, and the upper end of the elastic rubber sleeve 12 is fixed on the bottom outer side of the baffle 17.

[0025] It should be noted that the two ends of the elastic rubber sleeve 12 are sealed by the convex ring 16 and the baffle 17, which can ensure that the mixing raw materials are all on the outside of the elastic rubber sleeve 12, making it easy to clean. The mounting rod 13 is limited by two parallel first connecting rods 14, which can keep it in a vertical state. When the adjusting rod 9 is lowered, the mounting rod 13 and the vertical rod 10 can be pushed outward by the two first connecting rods 14, thereby opening the elastic rubber sleeve 12. The structure is stable and the adjustment is convenient.

[0026] like Figure 8As shown, the adjustment mechanism includes an outer shell 18 fixed on the cover 5. Several circumferentially distributed counterweights 19 are provided on the inner side of the outer shell 18, and a third connecting rod 20 is hinged to the inner side of the counterweights 19. The other end of the third connecting rod 20 is hinged to the upper end of the adjustment rod 9. A limit rod 21 is provided on the inner side of the counterweights 19. A clearance groove is opened in the middle position of the limit rod 21, and the third connecting rod 20 passes through the clearance groove. Several limit grooves 22 are opened on the adjustment rod 9, and the limit rods 21 pass through the limit grooves 22. The limit rods 21 connected to the multiple counterweights 19 have different heights.

[0027] It should be noted that the counterweight 19 is limited by the limiting rod 21, so that the counterweight 19 can only move closer to or further away from the adjusting rod 9 while rotating with it. When the rotation speed of the adjusting rod 9 is low (low-speed stirring), the centrifugal force on the counterweight 19 is small. At this time, the downward pulling force on the adjusting rod 9 is insufficient to open the elastic rubber sleeve 12. When the rotation speed is high (high-speed homogenization), the rotation speed of the counterweight 19 increases, and the centrifugal force it receives is larger. At this time, the counterweight 19 moves outward and pulls the adjusting rod 9 downward through the third connecting rod 20, thereby causing the vertical rod 10 to spread outward.

[0028] like Figure 9 As shown, a mounting block 23 is fixed to the outside of the counterweight 19. Two support frames 24 are hinged to the mounting block 23, and a limit block 27 is fixed to the mounting block 23. A roller 25 is rotatably connected to the outer end of the support frame 24, and the roller 25 abuts against the inner wall of the outer shell 18. An adjusting plate 28 is rotatably mounted on the support frame 24. A through hole is opened on the adjusting plate 28, and a threaded rod 29 is inserted into the through hole. A fixing nut is connected to the threaded rod 29, and the fixing nut abuts against the adjusting plate 28 to fix the threaded rod 29. A hook is provided at one end of the threaded rod 29, and a tension spring 26 is connected between the two hooks.

[0029] It should be noted that when the two support frames 24 are tightened by the tension spring 26, the elastic rubber sleeve 12 is in a contracted state. When the adjusting rod 9 rotates, the counterweight 19 moves outward, which will open the two support frames 24. Therefore, it is necessary to overcome not only the elastic force of the elastic rubber sleeve 12 itself, but also the tension of the tension spring 26. The length of the threaded rod 29 can be adjusted by the nut, thereby changing the initial length of the tension spring 26 and changing the tension of the tension spring 26. Therefore, by adjusting the position of the threaded rod 29, the rotation speed required for the elastic rubber sleeve 12 to expand outward can be changed, thereby expanding the applicability of the device for stirring and homogenizing different raw materials.

[0030] like Figure 8 As shown, a through hole is provided in the middle of the adjusting rod 9, and a vent pipe 30 is inserted into the through hole. The vent pipe 30 is rotatably connected to the adjusting rod 9.

[0031] It should be noted that after connecting the air supply equipment, the air pipe 30 is in a fixed state. Gas can be injected into the elastic rubber sleeve 12 through the air pipe 30 to change the air pressure and cause the elastic rubber sleeve 12 to expand. The elastic rubber sleeve 12 between the vertical rods 10 will protrude outward in some places. At this time, the raw materials located in the gaps between the vertical rods 10 will be pushed out to participate in stirring or homogenization. Repeatedly reducing and increasing the air pressure inside the elastic rubber sleeve 12 can prevent the raw materials from adhering to the surface depressions and reduce the dead corners of stirring.

[0032] like Figure 10 As shown, a lifting ring 31 is slidably arranged on the outer side of the rotating rod 7, and several inclined blades 32 are arranged on the outer side of the lifting ring 31. The upper edge of the inclined blades 32 is a cutting edge, and the lower edge abuts against the bottom of the mixing tank 1. A spring 33 is sleeved on the rotating rod 7 to press the lifting ring 31 downward.

[0033] It should be noted that during low-speed mixing, the inclined blade 32 can fit against the bottom of the mixing tank 1 to prevent the raw materials at the bottom from not participating in the mixing. During high-speed homogenization, when the inclined blade 32 rotates at high speed, it is subjected to an upward lifting force (due to the inclined distribution of the inclined blade 32, it is subjected to an upward reaction force from the raw materials). At this time, no friction is generated, reducing wear. Moreover, the cutting effect of the inclined blade 32 is improved.

[0034] like Figure 11 As shown, a right-angle stop 34 is slidably arranged on the inner side of the discharge port 6, and vertical slots 35 are opened on both sides of the discharge port 6. A lifting plate 36 is arranged on the outer side of the vertical slots 35. A connector 37 is slidably arranged in the vertical slots 35. The inner side of the connector 37 is connected to the right-angle stop 34, and the outer side is connected to the lifting plate 36. A cylinder 38 is installed on the outer side of the discharge port 6, and the end of the cylinder 38 is connected to the lifting plate 36.

[0035] It should be noted that during the mixing and homogenization process, the upper end of the right-angle block 34 will block the raw materials to prevent the materials from being exposed. During discharge, the cylinder 38 drives the lifting plate 36 to rise, and the right-angle block 34 rises simultaneously. The mixed materials can be discharged from the opening side of the right-angle block 34. Moreover, it can rotate at ultra-low speed while discharging. The inclined blade 32 will scrape the materials at the bottom to the opening of the right-angle block 34. When the inclined blade 32 contacts the right-angle block 34, it will move upward and pass over the right-angle block 34, making the discharge more thorough.

[0036] A method for fine homogenization and temperature control of luncheon meat ingredients, comprising: Obtain an appropriate amount of raw materials, and after preliminary crushing, put the raw materials into a mixing tank; Stir at a low speed of 300-500 rpm for 4-6 minutes to fully mix the raw materials, and circulate cold water into the disc-shaped cooling base and spiral cooling jacket while stirring. The flow rate of cold water is controlled according to the internal temperature of the mixing tank to maintain the internal temperature of the mixing tank at 4-13℃. High-speed homogenization is carried out at a speed of 1000-1200 rpm for 1-2 minutes to increase shear force. At the same time, the elastic rubber sleeve inside the mixing tank expands outward to squeeze the raw materials to the outside and increase the direct cooling area of ​​the raw materials. Reduce speed and stir at 600-800 rpm for 25-35 seconds to eliminate air bubbles and achieve a uniform meat paste texture; Discharge is achieved by gravity, while maintaining ultra-low speed rotation at 0.5-1 rpm to ensure more thorough discharge.

[0037] It is important to note that by cooling from multiple directions and increasing the direct contact area between the raw materials and the refrigerant during high-speed homogenization, the cooling effect is improved, eliminating the need to add ice chips for cooling and significantly increasing production efficiency.

[0038] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended embodiments and their equivalents.

Claims

1. A fine homogenization and temperature-controlled mixing device for lunch meat ingredients, comprising a mixing tank (1) with a temperature sensor installed inside, characterized in that: The bottom of the stirring tank (1) is provided with a disc-shaped cooling base (3), and the side of the disc-shaped cooling base (3) is connected with a water inlet pipe; the side of the stirring tank (1) is provided with a spiral cooling jacket (2), the bottom of the spiral cooling jacket (2) is communicated with the disc-shaped cooling base (3), and the upper end side of the spiral cooling jacket (2) is provided with a water outlet pipe; the lower side of the disc-shaped cooling base (3) is provided with a support (4); the upper end of the stirring tank (1) is provided with a cover body (5), and the cover body (5) is connected with a feeding hopper (39); the lower end of the stirring tank (1) is connected with a discharge port (6); the bottom of the stirring tank (1) is rotatably provided with a rotating rod (7), and the lower side of the stirring tank (1) is provided with a driving motor (8) for driving the rotating rod (7) to rotate; the middle of the cover body (5) is rotatably provided with an adjusting rod (9), and the outer side of the adjusting rod (9) and the rotating rod (7) is provided with a plurality of circumferentially distributed vertical rods (10); the inner side of the vertical rod (10) is connected with an elastic rubber sleeve (12), and the inner side of the vertical rod (10) is provided with an adjusting mechanism for adjusting the diffusion degree of the vertical rod (10); the outer side of the vertical rod (10) is provided with a plurality of inclined stirring blades (11), and the height of the inclined stirring blades (11) on each vertical rod (10) gradually decreases along the annular direction.

2. A fine homogenization and temperature-controlled mixing apparatus for lunch meat ingredients according to claim 1, characterized in that: The inner side of the vertical rod (10) is provided with a mounting rod (13), the elastic rubber sleeve (12) is sleeved on the outer side of the mounting rod (13), and the vertical rod (10) is fixed on the outer side of the elastic rubber sleeve (12); the upper end of the mounting rod (13) is hingedly connected with two first connecting rods (14) which are parallelly distributed, and the other end of the first connecting rod (14) is hingedly connected with the adjusting rod (9); the bottom of the mounting rod (13) is hingedly connected with a second connecting rod (15), and the other end of the second connecting rod (15) is hingedly connected with the rotating rod (7); the rotating rod (7) is provided with a convex ring (16), the bottom of the elastic rubber sleeve (12) is fixed on the outer side of the convex ring (16); the adjusting rod (9) is fixedly provided with a baffle (17), and the upper end of the elastic rubber sleeve (12) is fixed on the bottom outer side of the baffle (17).

3. A fine homogenization and temperature-controlled mixing apparatus for lunch meat ingredients according to claim 2, characterized in that: The adjusting mechanism comprises an outer shell (18) fixed on the cover body (5), a plurality of circumferentially distributed counterweights (19) are arranged on the inner side of the outer shell (18), and a third connecting rod (20) is hingedly connected to the inner side of the counterweight (19); the other end of the third connecting rod (20) is hingedly connected with the upper end of the adjusting rod (9); a limiting rod (21) is arranged on the inner side of the counterweight (19), an avoiding slot is formed in the middle position of the limiting rod (21), and the third connecting rod (20) passes through the avoiding slot; a plurality of limiting grooves (22) are formed in the adjusting rod (9), and the limiting rod (21) passes through the limiting grooves (22); the limiting rods (21) connected to the plurality of counterweights (19) are different in height.

4. A fine homogenization and temperature-controlled mixing apparatus for lunch meat ingredients according to claim 3, characterized in that: The counterweight (19) is fixed with a mounting block (23) outside, two support frames (24) are hinged on the mounting block (23), and a limiting block (27) is fixed on the mounting block (23), the outer end of the support frame (24) is rotatably connected with a roller (25), the roller (25) abuts against the inner wall of the shell (18), an adjusting plate (28) is rotatably arranged on the support frame (24), a through hole is formed in the adjusting plate (28), a threaded rod (29) is inserted in the through hole, a fixed nut is connected with the threaded rod (29) and abuts against the adjusting plate (28), the threaded rod (29) is used for fixing the threaded rod (29), a carabiner is arranged at one end of the threaded rod (29), and a tension spring (26) is connected between the two carabiners.

5. A fine homogenization and temperature controlled mixing apparatus for lunch meat ingredients as defined in claim 1, wherein: A through hole is formed in the middle position of the adjusting rod (9), and an air pipe (30) is inserted in the through hole and rotatably connected with the adjusting rod (9).

6. A fine homogenization and temperature controlled mixing apparatus for lunch meat ingredients as defined in claim 1, wherein: The outer side of the rotating rod (7) is slidably provided with a lifting ring (31), the outer side of the lifting ring (31) is provided with a plurality of inclined blades (32), the upper edge of the inclined blade (32) is a cutting edge, the lower edge abuts against the bottom of the stirring tank (1), and a spring (33) is arranged on the rotating rod (7) and used for pressing the lifting ring (31) downward.

7. A fine homogenization and temperature-controlled mixing apparatus for lunch meat ingredients according to claim 6, characterized in that: The inner side of the discharge port (6) is slidably provided with a right-angle stop block (34), vertical slots (35) are formed on the two sides of the discharge port (6), a lifting plate (36) is arranged on the outer side of the vertical slot (35), a connecting piece (37) is slidably arranged in the vertical slot (35), the inner side of the connecting piece (37) is connected with the right-angle stop block (34), the outer side of the connecting piece (37) is connected with the lifting plate (36), and a pneumatic cylinder (38) is arranged on the outer side of the discharge port (6) and connected with the lifting plate (36).

8. A method for fine homogenization and temperature control of a luncheon meat preparation using a mixing device for fine homogenization and temperature control of a luncheon meat preparation according to any one of claims 1 to 7, characterized in that: It comprises: A proper amount of raw materials is obtained, after being preliminarily crushed, the raw materials are put into the stirring tank; Low-speed stirring is carried out, the rotating speed is 300-500 rpm, the time is 4-6 min, the raw materials are fully mixed, and cold water is introduced into the disc-shaped cooling base and the spiral cooling jacket during stirring; The flow rate of the cold water is controlled according to the temperature inside the stirring tank, and the temperature inside the stirring tank is kept at 4-13 ℃; High-speed homogenization is carried out, the rotating speed is 1000-1200 rpm, the time is 1-2 min, and the elastic rubber sleeve on the inside of the stirring tank expands outward, so that the raw materials are extruded outward; Speed reduction stirring is carried out, the rotating speed is 600-800 rpm, the time is 25-35 s, and air bubbles are eliminated; Discharging is carried out by gravity, and super-low-speed rotation is kept during discharging, the rotating speed is 0.5-1 rpm.

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