A method of preparing a fermented air-dried beef sausage and a cutting device

Abstract

The application relates to the technical field of sausage production, and discloses a preparation method and a cutting device of fermented dry beef sausage. The application comprises a workbench, a conveying belt, a rack, a servo motor, a guide positioning structure, a segmentation assembly, a pressing structure and a swing angle adjusting structure. The guide positioning structure on both sides of the conveying belt automatically guides the sausage through the splayed guide wheel. The baffle assembly and the anti-deviation structure ensure the cutting accuracy. The swing angle adjusting structure is arranged to adapt to the curved sausage. The pressing structure elastically presses the sausage to realize self-adaptive cutting of the twisted section of the non-straight sausage after drying, improve the efficiency and quality, and prepare the fermented dry beef sausage through processes such as raw material thawing, scientific stirring of minced meat ingredients, temperature control, sausage filling and hanging, and stage-by-stage fermentation and drying. The existing sausage generally adds soybean protein, starch filling and water retaining agent. According to the application, only a small amount of water retaining agent is added in addition to the seasoning and the agent, the meat content is high, the safety is high, and the flavor is good.

Description

Technical Field

[0001] This invention relates to the field of sausage making technology, and in particular to a method for preparing fermented and air-dried beef sausage and a cutting device. Background Technology

[0002] In the current sausage production process, the whole section of sausage needs to be twisted to form sausage strings, and then the sausage strings are cut from the twisted part by a sausage cutter to obtain individual sausages. For some varieties of sausage strings, the twisted part is relatively long. When using a single-slice sausage cutter to cut the sausage, the produced sausages have a long twisted part, which affects the appearance of the sausages.

[0003] Regarding the aforementioned and existing related technologies, the inventors believe that the following defects often exist: Currently, after fermented and air-dried beef sausages have cooled, they are mainly cut manually with scissors from the knotted area. This not only has extremely low cutting efficiency, but also, due to the sausages' tendency to bend and become irregular in shape after air drying, manual cutting can easily lead to misalignment of the cutting position, resulting in problems such as accidentally cutting the meat end or incomplete cutting. Although some existing sausage cutting devices attempt to achieve automated cutting, most of them use fixed-angle cutters and pressing plate structures, which cannot adapt to the non-straight bending shape of sausages after air drying due to moisture evaporation and oil loss. During the cutting process, misalignment of the knotted section is prone to occur, and the sausages are also prone to shifting during transport and cutting, further aggravating cutting errors. It is difficult to meet the requirements of accuracy and integrity for the cutting of fermented and air-dried beef sausages. In addition, traditional sausage cutting relies on manual sorting, which is inefficient and difficult to match the pace of large-scale industrial production. Human judgment is easily affected by subjective factors and fatigue, resulting in insufficient accuracy and easy misjudgment. This can lead to the mixing of unqualified products or the wrong rejection of qualified products, affecting quality, wasting raw materials, and increasing the difficulty of quality control. Summary of the Invention

[0004] The technical problem to be solved by the present invention is that the existing technology has the disadvantage of poor flexibility in adaptive bending adjustment when cutting and segmenting sausage twisted segments that are not straight. To this end, we propose a preparation method and cutting device for fermented and air-dried beef sausage.

[0005] To achieve the above objectives, this application adopts the following technical solution: a cutting device for fermented and dried beef sausage, comprising a workbench, a conveyor belt embedded in the surface of the workbench, and a frame set at the top of the workbench. A dividing component is installed inside the frame, and a picking component is installed on one side of the frame. The dividing component includes a cylinder 1 slidably connected to the top of the workbench, with a cutter at the output end of cylinder 1 and a baffle assembly at the output end of cylinder 1. The dividing component also includes a cylinder 2 slidably connected to the top of the workbench, with a pressing plate at the output end of cylinder 2, the pressing plate corresponding to the cutter. Anti-deviation structures are provided on one side of both cylinder 1 and cylinder 2, each anti-deviation structure including a stop block rotatably connected to one side of each cylinder. The machine presses against both sides of the twisted section of the sausage, facilitating faster cutting of the twisted section by the cutter. An internal rotating connection within the frame includes an angle adjustment structure. This structure comprises two adjustment components slidably connected to the top of the worktable: Adjustment Component 1 and Adjustment Component 2. Adjustment Component 1 and Adjustment Component 2 are respectively connected to Cylinder 2 and Cylinder 1. A bevel gear 1 is located at the top of Adjustment Component 2 and Adjustment Component 1, and a servo motor is mounted at the top of Bevel Gear 1. The servo motor is fixedly installed to the frame. Adjustment Component 1 and Adjustment Component 2 slide in opposite directions, driving the pressing plates and cutters at the output ends of Cylinder 2 and Cylinder 1 respectively. This allows for angle adjustment to accommodate the bending at both ends of the sausage, facilitating the cutting and segmentation of the twisted ends of the air-dried and cooled sausage.

[0006] Preferably, the output end of cylinder one is provided with a connecting plate one, the cutter is connected to the connecting plate one, a camera is also provided on one side of the connecting plate one, and the baffle assembly includes a spring sheet provided on one side of the connecting plate one. The spring sheet is V-shaped, and the end of the spring sheet near the cutter cut is arc-shaped. A spring one is also provided between the spring sheets.

[0007] Preferably, the output end of cylinder two is provided with a connecting plate two, which is connected to the push plate. A frame plate is provided on one side of cylinder one and cylinder two respectively. A connecting rod is provided on one side of the frame plate. Round blocks are rotatably connected to both sides of the connecting rod. A telescopic rod is provided on one side of the round block. An abutment block is provided on one side of the telescopic rod.

[0008] Preferably, a vertical plate is provided on the inner side of the frame, and both adjustment component one and adjustment component two are rotatably connected to the vertical plate.

[0009] Preferably, the adjustment assembly includes a rotating shaft rotatably connected to one side of the vertical plate, a bevel gear 2 is provided on the outer side of the rotating shaft 1, the bevel gear 2 meshes with the bevel gear 1, a side plate rotatably connected to the other side of the rotating shaft 1, the side plate 1 is connected to the frame, a rotating column rotatably connected to one side of the vertical plate, a sector rack 1 is provided on the outer side of the rotating column 1, the sector rack 1 meshes with the bevel gear 2, a driven block 1 is provided on the outer side of the rotating column 1, a driven plate 1 is provided on one side of the driven block 1, the driven plate 1 is L-shaped, the driven plate 1 is connected to the cylinder 2, a slide groove 1 is provided at the top of the worktable, a slider 1 is slidably connected inside the slide groove 1, the slider 1 is connected to the driven plate 1.

[0010] Preferably, a rotating shaft two is rotatably connected to the other side of the vertical plate. A bevel gear three is provided on the outer side of one side of the rotating shaft two, and the bevel gear three meshes with the bevel gear one. A side plate two is also rotatably connected to the other side of the rotating shaft two, and the side plate two is connected to the frame. A rotating column two is also rotatably connected to the other side of the vertical plate. A sector rack two is provided on the outer side of the rotating column two, and the sector rack two meshes with the bevel gear three. A driven block two is also provided on the outer side of the rotating column two, and a driven plate two is provided on the outer side of the driven block two. It is L-shaped, with driven plate two connected to cylinder one. The top surface of the worktable has a slide groove two, and a slider two is slidably connected inside the slide groove two. The slider two is connected to driven plate two. Pressing structures are also provided on both sides of the vertical plate. The pressing structures are in the same direction as the sausage conveying trajectory. The pressing structures include extension plates set on both sides of the vertical plate. A spring two is set at the bottom end of the extension plate. A frame plate is set at the bottom end of the spring two. A pressure roller is rotatably connected to one side of the frame plate. Multiple sets of pressure rollers are evenly distributed and contact the top surface of the sausage.

[0011] Preferably, the top end of the conveyor belt is provided with a guide positioning structure, which includes a rotating rod rotatably connected to the top end of the conveyor belt. A spring is also provided between the rotating rod and the conveyor belt. A rotating plate is provided on the outside of the rotating rod. The rotating plate is obliquely distributed. One end of the rotating plate is rotatably connected to a guide wheel. One end of the guide wheel is close to the center position of the conveyor belt. The guide positioning structure is symmetrically distributed in two rows about the central axis of the conveyor belt. The two rows of guide positioning structures are in a figure-eight shape.

[0012] Preferably, the selection components include a vision sensor mounted on one side of the frame, a hydraulic rod mounted on one side of the conveyor belt, a push plate mounted on the output end of the hydraulic rod, and a discharge channel opened on the surface of the worktable.

[0013] Another method for preparing fermented and air-dried beef sausage provided by the present invention includes the following steps: S1: Raw material preparation: Select beef raw materials that are free of foreign objects, spoilage, pollution, and have no signs of drying, discoloration, or thawing on the surface, including both lean and fat meat, as the base raw materials for fermented and dried beef sausages. S2: Raw material thawing: Raw materials are processed using different thawing methods depending on their type: Lean meat is thawed in an environment with a temperature of 4℃ and humidity of 80% for 14-16 hours to ensure that the core temperature of the lean meat reaches 4℃; Fatty meat is thawed at room temperature for 16-24 hours to ensure that the core temperature of the fatty meat reaches 4℃. S3: Meat Processing: The meat grinding and ingredient mixing are completed sequentially, as follows: Meat Grinding: The thawed beef raw material is ground using a conventional meat grinder with a 6mm aperture plate to obtain minced meat; Ingredients: Prepare the auxiliary ingredients according to the following ratio. Based on 1kg of minced meat, the ingredients are: lean beef to fat ratio 3:7, 16g salt, 30g white sugar, 15g black pepper, 15g minced garlic, 15g onion juice, 2g sodium tripolyphosphate, 0.15g starter culture powder, and 20g ice water. The starter culture powder includes Staphylococcus aureus and calf cocci; Mixing: First, dry mix the auxiliary ingredients and starter culture powder evenly. Then, put the minced meat into a double-wheel mixer, turn on the mixer, and slowly and evenly sprinkle in the dry-mixed auxiliary ingredients and starter culture at a speed of 2.5 rad / min. Continue mixing for 15 minutes and then discharge the material to ensure that the materials are evenly mixed. S4: Sausage filling and hanging: Sausage filling involves controlling the temperature of the minced meat at 10-14℃, using collagen casings with a diameter of 12mm, and filling the sausages using a sausage filling machine; hanging involves holding one end of the sausage to prevent it from twisting and losing tension, thus maintaining the twisted state; the sausages are then hung orderly on the hanging rack according to the vertical spacing to ensure ventilation; the hanging rack with the sausages is then placed stably on the cart. S5: Fermentation and air drying: The cart containing the sausages is sent into a constant temperature and humidity air drying chamber. The temperature of the air drying chamber is controlled at 18-22℃ throughout the process. During the initial fermentation stage, the humidity is 75-85%. The pH value of the sausages is monitored. Fermentation is stopped when the pH of the sausages reaches 4.8. The sterilization temperature is 68℃ and maintained for 10 minutes. During the air drying stage, the humidity is reduced to 55%. After air drying for 24 hours, the humidity is reduced to 35%, and air drying continues until the water activity is ≤0.86Aw. Air drying is then complete. S6: Cooking process: The fermented and air-dried sausages are sent into the drying room on a cart and heated to a center temperature of 78°C for 5 minutes. After cooking, the cart is pushed out of the drying room and transferred to the cooling room. S7: Cooling treatment: Allow the cooked sausages to cool naturally in a cooling room until the sausage temperature is ≤20℃; Segmentation and Selection: The segmentation component automatically cuts the cooled sausages at the knot, replacing the traditional manual scissor cutting by dividing the whole bunch of sausages into individual pieces; the selection component uses color recognition as the core criterion to screen the sausages, combining visual sensors, data processing, algorithms, and learning training to screen out defective products: when black is detected, it is determined that the casing is damaged, causing the meat filling to leak out and oxidize and turn black, and is judged as a defective product; when white is detected, it is determined that the casing is peeling or contains a whole piece of fat, and is judged as a defective product; defective products are pushed to the discharge channel and fall into the collection box, while qualified products are automatically transported to the subsequent packaging process; S9: Packaging and Warehousing: Inner Packaging: For beef used for inner packaging at a temperature ≤20℃, qualified products with a dark red color, intact sausage particles with patterns, and no peeling should be selected; Outer Packaging: After the inner packaging is completed, the outer packaging is carried out. Before packing, all packaged products are 100% X-ray inspected; Warehousing: After the packed products are confirmed to be qualified by quality and technical sampling inspection, they are promptly sent to the finished product warehouse for storage.

[0014] Preferably, the selection method for the selection component described in S8 above is as follows: S81: Image Acquisition and Sensor Data Acquisition: The visual sensor acquires RGB image data of the sausage surface. The original image acquired by the visual sensor is denoised, standardized, and corrected to eliminate interference information and provide high-quality data for subsequent algorithm recognition. S82: Data Processing: Gaussian filtering is used to denoise the image data, and random noise is eliminated through convolution operations. Simultaneously, a white balance correction algorithm is used for color standardization, and finally, an image cropping algorithm is used to remove the transmission band background, outputting standardized image data. S83: Feature Extraction: Color features are extracted using an RGB threshold segmentation algorithm. The processed RGB image data originates from the device's visual sensor, which is configured with 8-bit RGB color level encoding. Specifically, the visual sensor encodes the three primary colors of the sausage surface—red (R), green (G), and blue (B)—using 8-bit binary numbers. The values ​​for the R, G, and B channels range from 0 to 255, corresponding to the decimal conversion of 00000000 to 11111111. Here, 0 represents the lowest light intensity for that color channel, and 255 represents the highest light intensity. The determination formula is as follows: Black suspected area: ,in The R channel value for a certain region in the image is no more than 50, where The value of the G channel shall not exceed 50, where The value of channel B should not exceed 50. "And" means that the conditions for the values ​​of the above three channels must be met simultaneously before the area can be marked as a black suspected area. The threshold is set based on the fact that when the sausage casing is damaged, the meat filling leaks out and oxidizes upon contact with air. The oxidized meat filling turns black, and the corresponding R, G, and B channel light intensities in the 8-bit RGB color level are all at a low level of ≤50. Therefore, this formula can accurately capture such abnormal color areas. White suspected area: ,in For a given region in the image, the R channel value should be no less than 220, where The value of the G channel should be no less than 220, where The value of channel B should be no less than 220. "And" means that the conditions for the values ​​of the above three channels must be met simultaneously before the area can be marked as a white suspected area. The threshold is set based on the fact that after the sausage casing is peeled, the exposed inner layer or the whole piece of fat inside the casing is white, and the light intensity of the R, G, and B channels in the 8-bit RGB color level is at a high level of ≥220. First, the suspected area is expanded using dilation to fill the small voids within the area. The dilation formula is as follows: , The target image or set to be dilated, corresponding to the suspected region image in the scene. The structural elements used for expansion are predefined small-shape templates that determine the expansion method. It is a structural element Reflection, a symmetrical flipped structure about the origin, is key to the mathematical definition of expansion. Flipping allows subsequent translations and overlap judgments to more accurately describe the extent of expansion. These are position coordinates. To mark all possible locations of structural elements on the image, the extent of the dilated region is precisely defined by determining the overlap relationship between these locations and the original target region. Then, corrosion treatment is used to shrink the boundary of the suspected area, in order to remove tiny impurities smaller than 0.5 cm², as well as false anomalies caused by dust and light reflection; the corrosion formula is: ,in Image of suspected region. It is a 3×3 structuring element; the 3×3 size means that erosion is performed in units of 3 pixels. for Along vector Translation operation, For all structural elements that satisfy the translation Completely included The position of this condition The new set, formed by these elements, fills tiny voids with expansion and removes impurities with an area of ​​<0.5cm² through corrosion, while preserving effective anomalous areas. S84: Algorithm Recognition and Qualification Judgment: First, a threshold method is used to make a preliminary judgment on the qualification of the sausages. Then, a trained intelligent image recognition model is used to perform a secondary verification of the preliminary results. The model training uses a multi-class cross-entropy loss function, the formula of which is: , The loss function value is used to quantify the degree of difference between the model's predictions and the true labels. This represents the total number of training samples, i.e., the total number of sausage image samples used in this model training. The outer summation symbol, where It is the index of the samples, from the 1st sample to the Nth sample. For each training sample, its loss is calculated, and then the losses of all samples are summed. Inner summation symbol, where It is a category index. The corresponding colors are: qualified (black) and unqualified (white). For true labels 0 or 1, As a logarithmic function, its function is to transform the difference in probabilities into a computable difference in loss. To predict probabilities, the learning rate during training... After 100 iterations, the accuracy of the test set is ≥99%. When judging, if the threshold is consistent with the result of the intelligent image recognition model, the judgment conclusion is output. If the results are inconsistent, the result of the intelligent image recognition model shall prevail. Among them, the black abnormal area is judged as the meat filling oxidation defective product caused by casing damage, and the white abnormal area is judged as the casing peeling or containing whole pieces of fat defective product. S85: Sorting Execution and Diversion: The central controller generates sorting signals based on the judgment result using a timing synchronization algorithm. The delay time calculation formula is as follows: ,in The distance from the sausage to the push plate. For the conveyor belt speed, The hydraulic rod has a response delay. The hydraulic rod drives the push plate to extend by 20±2cm in stroke for 0.5±0.1s, pushing the unqualified sausages into the discharge channel and into the collection box. The qualified products are transported to the subsequent packaging process by the conveyor belt, completing the diversion.

[0015] The technical effects and advantages of this invention are as follows: (1) In this invention, the guide wheels distributed in a figure-eight shape in the guide positioning structure, in conjunction with the reset linkage of the rotating rod and the spring, can adaptively adjust the distance between the two wheel bodies according to the sausage diameter, thereby achieving guidance during sausage conveying and avoiding damage to the casing caused by rigid contact; the swing angle adjustment structure relies on the servo motor to drive the bevel gear group and the fan-shaped rack in reverse linkage, driving the cutter and the pressing plate to synchronously adapt to the curvature of the dried sausage, ensuring that the cutting angle of the twisted section is always perpendicular; the anti-deviation structure, through the buffer cooperation of the abutment block and the telescopic rod, and the rotational adaptation of the round block and the connecting rod, can closely fit the arc of the sausage surface. The contour effectively suppresses the positional deviation of the sausage during cutting; the V-shaped spring of the baffle assembly, combined with the flexible support of spring one, can lightly touch the end of the sausage during cutting, forming a physical protective barrier and eliminating the problem of the cutter accidentally cutting the meat end; the pressing structure, with the elastic buffer of spring two as the core, drives the pressure roller to roll and contact the top surface of the sausage, which not only ensures the stable fit between the sausage and the conveyor belt, but also avoids sausage deformation caused by overpressure, achieving efficient segmentation of non-straight twisted sections of sausage after air drying and cooling, completely replacing traditional manual operation, while greatly improving the consistency of product segmentation and overall quality stability, and significantly reducing production labor costs and material losses; (2) The conveyor belt runs at a constant speed, allowing each sausage to enter the inspection field of view in turn, ensuring the continuity of inspection; the vision sensor collects images in real time and transmits them to the central controller, which can determine whether the sausage is qualified; when a defective product is detected, the hydraulic rod can accurately push it into the collection box, and the qualified products can smoothly enter the subsequent packaging process; this automated sorting method not only improves production efficiency, but also reduces the error of manual sorting, and can accurately separate defective products, effectively ensuring the product quality of the subsequent packaging process; (3) Existing sausages generally add soy protein, starch filler, water-retaining agent, etc. The preparation method of this sausage only adds a small amount of water-retaining agent in addition to seasoning and bacterial agent. It has high meat content, high safety and good flavor. Fermentation and air drying are carried out at the same time. Attached Figure Description

[0016] The disclosure of this invention is illustrated with reference to the accompanying drawings. It should be understood that the drawings are for illustrative purposes only and are not intended to limit the scope of protection of this invention. In the drawings, the same reference numerals are used to refer to the same parts: Figure 1 This is a schematic diagram of the overall three-dimensional structure of the present invention; Figure 2 This is a schematic diagram of the overall three-dimensional cross-sectional structure of the present invention; Figure 3 This is a three-dimensional structural diagram of the guide positioning structure, segmentation component, pressing structure, and swing angle adjustment structure of the present invention. Figure 4 This is a top view of the segmentation component, baffle component, and anti-deviation structure of the present invention. Figure 5 This is a three-dimensional side view of the segmentation component, baffle component, and anti-deviation structure of the present invention. Figure 6 This is a three-dimensional unfolded structural diagram of the swing angle adjustment structure of the present invention; Figure 7 This is a three-dimensional unfolded structural diagram of the guiding and positioning structure of the present invention; Figure 8 This is a three-dimensional unfolded structural diagram of the pressure structure of the present invention; Figure 9 This is a three-dimensional structural diagram of the workbench, frame, and selection assembly of the present invention; Figure 10 This is a flowchart illustrating the selection method for the selection components of the present invention.

[0017] Legend: 1. Workbench; 2. Conveyor Belt; 3. Frame; 4. Servo Motor; 5. Guide Positioning Structure; 51. Rotating Rod; 52. Spring; 53. Turning Plate; 54. Guide Wheel; 6. Dividing Assembly; 61. Cylinder 1; 62. Connecting Plate 1; 63. Cutter; 64. Camera; 65. Baffle Assembly; 651. Spring; 652. Spring 1; 66. Anti-deviation Structure; 661. Frame Plate; 662. Connecting Rod; 663. Round Block; 664. Telescopic Rod; 665. Abutment Block; 67. Cylinder 2; 68. Connecting Plate 2; 69. Press Plate; 7. Pressing Structure; 71. Extension Plate; 72. Spring 2; 73. Frame Plate; 74. Pressure Roller; 8. Swing Angle Adjustment Structure; 81. Bevel gear one; 82. Vertical plate; 83. Adjustment component one; 831. Bevel gear two; 832. Rotating shaft one; 833. Side plate one; 834. Sector rack one; 835. Rotating column one; 836. Driven block one; 837. Driven plate one; 838. Slider one; 839. Slide groove one; 84. Adjustment component two; 841. Bevel gear three; 842. Rotating shaft two; 843. Side plate two; 844. Sector rack two; 845. Rotating column two; 846. Driven block two; 847. Driven plate two; 848. Slider two; 849. Slide groove two; 9. Selection component; 91. Vision sensor; 92. Hydraulic rod; 93. Push plate; 94. Discharge channel. Detailed Implementation

[0018] It is readily understood that, based on the technical solution of this invention, those skilled in the art can propose various interchangeable structural methods and implementations without altering the essential spirit of the invention. Therefore, the following detailed embodiments and accompanying drawings are merely illustrative examples of the technical solution of this invention and should not be considered as the entirety of the invention or as limitations or restrictions on the technical solution of this invention.

[0019] Reference Figure 1-10As shown, the present invention provides a technical solution: a connecting plate 62 is provided at the output end of cylinder 61, a cutter 63 is connected to the connecting plate 62, a camera 64 is also provided on one side of the connecting plate 62, a baffle assembly 65 includes a spring 651 provided on one side of the connecting plate 62, the spring 651 is V-shaped, and the end of the spring 651 near the cut of the cutter 63 is arc-shaped, and a spring 652 is also provided between the springs 651, a connecting plate 68 is provided at the output end of cylinder 67, the connecting plate 68 is connected to the pressing plate 69, a frame plate 661 is provided on one side of cylinder 61 and cylinder 67 respectively, a connecting rod 662 is provided on one side of the frame plate 661, a round block 663 is rotatably connected to both sides of the connecting rod 662, a telescopic rod 664 is provided on one side of the round block 663, and an abutment block 665 is provided on one side of the telescopic rod 664, so as to achieve adaptive fitting to the curvature of the sausage surface.

[0020] A vertical plate 82 is provided on the inner side of the frame 3. Adjustment assembly 1 83 and adjustment assembly 2 84 are both rotatably connected to the vertical plate 82. Adjustment assembly 1 83 includes a rotating shaft 1 832 rotatably connected to one side of the vertical plate 82. A bevel gear 2 831 is provided on the outer side of the rotating shaft 1 832, and the bevel gear 2 831 meshes with the bevel gear 1 81. A side plate 1 833 is rotatably connected to the other side of the rotating shaft 1 832 and is connected to the frame 3. A rotating column 1 835 is also rotatably connected to one side of the vertical plate 82. A sector rack 834 is provided on the outer side of the rotating column 835. The sector rack 834 meshes with the bevel gear 831. A driven block 836 is also provided on the outer side of the rotating column 835. A driven plate 837 is provided on one side of the driven block 836. The driven plate 837 is L-shaped and is connected to the cylinder 67. A slide groove 839 is provided at the top of the worktable 1. A slider 838 is slidably connected inside the slide groove 839. The slider 838 is connected to the driven plate 837.

[0021] On the other side of the vertical plate 82, a second rotating shaft 842 is rotatably connected. A third bevel gear 841 is located on the outer side of one side of the second rotating shaft 842, meshing with a first bevel gear 81. On the other side of the second rotating shaft 842, a second side plate 843 is rotatably connected, connected to the frame 3. On the other side of the vertical plate 82, a second rotating column 845 is rotatably connected. A second sector rack 844 is located on the outer side of the second rotating column 845, meshing with the third bevel gear 841. A driven block 2 846 is also provided on the side, and a driven plate 2 847 is provided on the outer side of the driven block 2 846. The driven plate 2 847 is L-shaped and is connected to the cylinder 1 61. A sliding groove 2 849 is provided on the top surface of the worktable 1. A slider 2 848 is slidably connected inside the sliding groove 2 849. The slider 2 848 is connected to the driven plate 2 847, so as to realize the adaptive adjustment of the swing angle of the cutter 63 and the pressing plate 69, adapt to the angle of the twisted section of the curved sausage, and solve the problem of cutting misalignment caused by the non-straight shape of the sausage after air drying.

[0022] The vertical plate 82 is also provided with a pressing structure 7 on both sides. The pressing structure 7 is in the same direction as the sausage conveying trajectory. The pressing structure 7 includes an extension plate 71 provided on both sides of the vertical plate 82. A second spring 72 is provided at the bottom end of the extension plate 71. A frame plate 73 is provided at the bottom end of the second spring 72. A pressure roller 74 is rotatably connected to one side of the frame plate 73. Multiple sets of pressure rollers 74 are evenly distributed. The pressure rollers 74 are in contact with the top surface of the sausage and elastically press the top surface of the sausage during the sausage conveying process, so as to ensure that the sausage fits the conveyor belt 2 to achieve stable conveying.

[0023] A guide positioning structure 5 is provided at the top of the conveyor belt 2. The guide positioning structure 5 includes a rotating rod 51 rotatably connected to the top of the conveyor belt 2. A spring 52 is also provided between the rotating rod 51 and the conveyor belt 2. A rotating plate 53 is provided on the outside of the rotating rod 51. The rotating plate 53 is obliquely distributed. A guide wheel 54 is rotatably connected to one end of the rotating plate 53. One end of the guide wheel 54 is close to the center of the conveyor belt 2. The guide positioning structure 5 is symmetrically distributed in two rows about the central axis of the conveyor belt 2. The two rows of guide positioning structures 5 are in a figure-eight shape to achieve guidance and stable conveying of sausages of different diameters and avoid deviation during the conveying process.

[0024] The selection component 9 includes a vision sensor 91 set on one side of the frame 3, a hydraulic rod 92 set on one side of the conveyor belt 2, a push plate 93 set at the output end of the hydraulic rod 92, and a discharge channel 94 opened on the surface of the workbench 1 to facilitate the removal of unqualified sausages.

[0025] Working Principle: The preparation method of fermented and air-dried beef sausage includes the following steps: Raw material preparation: Select beef raw materials that are free of foreign objects, spoilage, pollution, and have no signs of drying, discoloration, or thawing on the surface, including both lean and fat meat, as the basic raw materials for fermented and air-dried beef sausage; Raw material thawing: Process the raw materials using different thawing methods: Lean meat is placed in an environment with a temperature of 4℃ and humidity of 80% for 14-16 hours to ensure that the core temperature of the lean meat reaches 4℃; Fatty meat is thawed at room temperature for 16-24 hours to ensure that the core temperature of the fatty meat reaches 4℃; Meat processing... Processing: The meat grinding and ingredient mixing are completed sequentially, as follows: Meat Grinding: The thawed beef raw material is ground using a conventional meat grinder with a 6mm aperture plate to obtain minced meat; Ingredients: Prepare the auxiliary ingredients according to the following ratio. Based on 1kg of minced meat, the ingredients consist of: lean beef to fat ratio 3:7, 16g salt, 30g white sugar, 15g black pepper, 15g minced garlic, 15g onion juice, 2g sodium tripolyphosphate, 0.15g starter culture powder, and 20g ice water. The starter culture powder includes Staphylococcus aureus and calf cocci. Ingredient preparation; Mixing: First, dry mix the auxiliary materials and fermentation agent powder evenly. Then, put the minced meat into a double-wheel mixer, turn on the mixer, and set the speed to 2.5 rad / min. Slowly and evenly sprinkle in the dry-mixed auxiliary materials and fermentation agents, and continue mixing for 15 minutes before discharging to ensure the materials are evenly mixed. Sausage filling and hanging: Sausage filling is done by controlling the temperature of the minced meat at 10-14℃ and using collagen casings with a diameter of 12mm. The sausages are filled using a sausage filling machine. Hanging: Hold one end of the sausage to avoid releasing the tension after twisting and maintain the twisted state. Hang the sausages according to the upper and lower intervals of the hanging rack. The sausages are hung neatly on racks to ensure ventilation; the racks with sausages are then placed stably on a trolley; fermentation and air drying: the trolley containing the sausages is placed into a constant temperature and humidity drying chamber, with the temperature controlled at 18–22℃ throughout the process; during the initial fermentation stage, the humidity is 75–85%, and the pH value of the sausages is monitored. Fermentation is stopped when the pH of the sausages reaches 4.8, and sterilization is performed at 68℃ for 10 minutes; during the air drying stage, the humidity is reduced to 55%, and after 24 hours of air drying, the humidity is reduced to 35%, and air drying continues until the water activity is ≤0.86Aw, air-drying complete; Cooking process: The fermented and air-dried sausages are sent to the drying room on a trolley and heated to a center temperature of 78℃ for 5 minutes; After cooking, the trolley is removed from the drying room and transferred to the cooling room; Cooling process: The cooked sausages are allowed to cool naturally in the cooling room until the sausage temperature is ≤20℃; Segmentation and selection: The segmentation component 6 automatically cuts the cooled sausages at the knot, dividing the whole bunch of sausages into individual pieces instead of traditional manual scissors; The selection component 9 uses color recognition as the core basis for selecting sausages, combined with a vision sensor 91, data processing, algorithms, and learning training to achieve defective product screening: identifying... When the sausage casing is black, it is determined that the meat filling has oxidized and turned black due to damage to the casing, and is therefore considered a substandard product. When white is detected, it is determined that the casing has peeled or contains a whole piece of fat, and is therefore considered a substandard product. Substandard products are pushed to the discharge channel 94 and fall into the collection box, while qualified products are automatically conveyed to the subsequent packaging process. Packaging and warehousing: Inner packaging: For beef used for inner packaging at a temperature ≤20℃, qualified products that are dark red, have intact sausage pieces with patterns, and have no peeling should be selected. Outer packaging: After inner packaging is completed, outer packaging is carried out. Before boxing, all packaged products undergo 100% X-ray detection. Warehousing: After the boxed products pass the quality and technical inspection, they are promptly sent to the finished product warehouse for storage.

[0026] The selection method for component 9 in the preparation method of fermented and dried beef sausage is as follows: Step 1: Image acquisition and sensor data acquisition: The vision sensor 91 acquires RGB image data of the sausage surface. The original image acquired by the vision sensor 91 is denoised, standardized, and corrected to eliminate interference information and provide high-quality data for subsequent algorithm recognition; Step 2: Data processing: The image data is denoised using a Gaussian filtering algorithm, and random noise is eliminated through convolution operation; at the same time, a white balance correction algorithm is used for color standardization, and finally, the background of the transmission band 2 is removed by an image cropping algorithm to output standardized image data; Step 3: Feature extraction Color features are extracted using an RGB threshold segmentation algorithm. The processed RGB image data originates from the device's vision sensor 91, which is configured with 8-bit RGB color level encoding. Specifically, the vision sensor encodes the three primary colors of the sausage surface—red (R), green (G), and blue (B)—using 8-bit binary numbers. The values ​​for the R, G, and B channels range from 0 to 255, corresponding to the decimal conversion of 00000000 to 11111111. Here, 0 represents the lowest light intensity for that color channel, and 255 represents the highest. The determination formula is as follows: Suspected black areas: ,in The R channel value for a certain region in the image is no more than 50, where The value of the G channel shall not exceed 50, where The value of channel B should not exceed 50. "And" means that the conditions for the values ​​of the above three channels must be met simultaneously for the area to be marked as a suspected black area. The basis for this threshold setting is that when the sausage casing is damaged, the internal meat filling leaks out and oxidizes upon contact with air. The oxidized meat filling appears black, and the corresponding R, G, and B channel light intensities in the 8-bit RGB color level are all at a low level (≤50). Therefore, this formula can accurately capture such abnormal color areas. Suspected white areas: ,in For a given region in the image, the R channel value should be no less than 220, where The value of the G channel should be no less than 220, where The value of channel B should be no less than 220. "And" means that the conditions for the values ​​of the above three channels must be met simultaneously for the area to be marked as a suspected white area. The basis for setting this threshold is that after the sausage casing is peeled, the exposed inner layer of the casing or the entire piece of fat inside appears white, and the light intensity of the corresponding R, G, and B channels in the 8-bit RGB color level is at a high level ≥220. Therefore, this formula can accurately capture such abnormal color areas. First, the suspected area is expanded by dilation to fill the small holes in the area. The dilation formula is: , The target image or set to be dilated, corresponding to the suspected region image in the scene. The structural elements used for expansion are predefined small-shape templates that determine the expansion method. It is a structural element Reflection, a symmetrical flipped structure about the origin, is key to the mathematical definition of expansion. Flipping allows subsequent translations and overlap judgments to more accurately describe the extent of expansion. These are position coordinates. To mark all possible locations of the structuring element on the image, the extent of the dilated region is precisely defined by judging the overlap between these locations and the original target region. Then, erosion is used to shrink the boundaries of suspected regions, removing tiny noise points smaller than 0.5 cm², as well as false anomalies caused by dust and light reflection. The erosion formula is: ,in Image of suspected region. It is a 3×3 structuring element; the 3×3 size means that erosion is performed in units of 3 pixels. for Along vector Translation operation, For all structural elements that satisfy the translation Completely included The position of this condition The new set, formed by these elements, retains effective anomalous areas by filling tiny voids with expansion and removing noise with an area <0.5cm² through erosion. Step 4: Algorithm recognition and qualification determination: First, a threshold method is used to make a preliminary judgment on the qualification of the sausages. Then, the trained intelligent image recognition model performs a secondary verification of the preliminary results. The model training uses a multi-class cross-entropy loss function, the formula of which is: , The loss function value is used to quantify the degree of difference between the model's predictions and the true labels. This represents the total number of training samples, i.e., the total number of sausage image samples used in this model training. The outer summation symbol, where It is the index of the samples, from the 1st sample to the Nth sample. For each training sample, its loss is calculated, and then the losses of all samples are summed. Inner summation symbol, where It is a category index. The corresponding colors are: qualified (black) and unqualified (white). For true labels 0 or 1, As a logarithmic function, its function is to transform the difference in probabilities into a computable difference in loss. To predict probabilities, the learning rate during training... After 100 iterations, with a test set accuracy ≥99%, if the threshold matches the result of the intelligent image recognition model, a judgment conclusion is output; otherwise, the result of the intelligent image recognition model prevails. Black abnormal areas are judged as defective products due to meat filling oxidation caused by casing damage, and white abnormal areas are judged as defective products due to casing peeling or containing whole pieces of fat. Step 5: Sorting Execution and Diversion: The central controller generates sorting signals using a timing synchronization algorithm based on the judgment results. The delay time calculation formula is: ,in The distance from the sausage to the push plate is 93. For a transmission belt speed of 2, The hydraulic rod 92 has a response delay. The hydraulic rod 92 drives the push plate 93 to extend with a stroke of 20±2cm for 0.5±0.1s, pushing the unqualified sausages into the discharge channel 94 and into the collection box. The qualified products are transported to the subsequent packaging process via the conveyor belt 2 to complete the diversion.

[0027] Workers place the air-dried and cooled sausage skewers at one end of conveyor belt 2. Because guide and positioning structures 5 are installed on both sides of conveyor belt 2, workers pass one end of the sausage skewer through the middle of two symmetrically distributed guide wheels 54. Then, the conveyor belt 2 is started, and as it starts, the sausages are sequentially conveyed through the space between the two sets of guide wheels 54 into the machine frame 3. Since the guide wheels 54 are rotatably connected to the rotating plates 53, and the symmetrically distributed rotating plates 53 are arranged in a V-shape, the distance between the two sets of guide wheels 54 can be elastically adjusted to adapt to the diameter of the sausages. The rotating plates 53 are connected to the rotating rod 51, and the rotating rod 51 is connected to the conveyor belt 2. The rotating connection is provided, and a spring 52 is provided between the rotating rod 51 and the conveyor belt 2. The spring 52 is used to rotate the rod 51 to drive the rotating plate 53 to reset. Since there are multiple sets of symmetrically distributed guide positioning structures 5, the sausage passes through the two sets of guide wheels 54 in sequence. The guide wheels 54 roll with the drive of the conveyor belt 2, so that the sausage passes through the symmetrically distributed guide wheels 54 to achieve the effect of guidance and positioning. Through the figure-eight distributed guide wheels 54 with adaptively adjustable spacing, combined with the reset function of the spring 52, the guidance and stable conveying of sausages of different diameters can be realized, avoiding deviation during the conveying process, and providing a reliable pre-positioning foundation for the subsequent cutting process. As the sausage is fed to the position directly below the cutter 63 and the pressing plate 69, cylinders 61 and 67 are activated. A connecting plate 62 is located at the output end of cylinder 61, and a camera 64 is mounted on one side of the connecting plate 62. The camera 64 facilitates the monitoring of kinks between sausages. A connecting plate 68 is located at the output end of cylinder 67 and is connected to the pressing plate 69. When the camera 64 detects a kink between sausages, it sends a signal to the control board, thereby controlling the start of the operation. Cylinder 61 and cylinder 67 simultaneously drive the cutter 63 and the pressing plate 69. At this time, the twisted section of the sausage is located between the cutter 63 and the pressing plate 69. The cutter 63 contacts the pressing plate 69, and then the cutter 63 cuts and segments the twisted section of the sausage. With the help of camera 64 to identify the position of the twisted section, cylinder 61 and cylinder 67 are triggered to drive the cutter 63 and the pressing plate 69 synchronously, realizing the automatic and efficient cutting of the twisted section, replacing the manual cutting method, and significantly improving the cutting efficiency and the accuracy of the cutting position. Furthermore, a baffle assembly 65 is provided on one side of the cutter 63, and two sets of baffle assemblies 65 are symmetrically distributed about the cutter 63. When the cutter 63 cuts the twisted section of the sausage, the spring pieces 651 provided on both sides of the cutter 63 are V-shaped, and the ends of the spring pieces 651 near the cut of the cutter 63 are arc-shaped. As the cutter 63 cuts and segments the twisted section of the sausage, the spring pieces 651 on both sides come into contact with the end surface of the adjacent sausage near the twisted section. A spring 652 is also provided between the spring pieces 651. The baffle assembly 65 is used to prevent the cutter 63 from cutting the meat end of the sausage. The V-shaped spring piece 651 with an arc-shaped cut end, together with the spring 652, comes into contact with the end surface of the sausage during the cutting process to form a protective structure, effectively preventing the cutter 63 from accidentally cutting the meat end of the sausage and ensuring the structural integrity of the individual sausage after segmentation. Furthermore, anti-deviation structures 66 are provided on one side of connecting plate 62 and connecting plate 68. When connecting plate 62 and connecting plate 68 are driven close to the twisted section of the sausage by cylinders 61 and 67, the anti-deviation structures 66 are located on both sides of the cutter 63 and the pressing plate 69, and the abutment block 665 contacts the surface of the sausage first. The abutment block 665 is compressed by the sausage, thus compressing the telescopic rod 664. As a result, a round block 663 is provided at one end of the telescopic rod 664. The round block 663 is rotatably connected to the connecting rod 662. The connecting rod 662 is connected to the connecting plate 68 through the frame plate 661. When connected to 62, the abutment block 665 will fit against the surface of the sausage, so that the abutment block 665 can freely adapt and adjust according to the curvature of the sausage surface. This allows the abutment block 665 to fit the curvature of the sausage surface, preventing the sausage from shifting its position when the cutter 63 cuts the twisted section of the sausage, thus avoiding the cutter 63 cutting the meat end of the sausage. The abutment block 665, together with the telescopic rod 664, round block 663 and other components, can achieve adaptive fitting to the curvature of the sausage surface, fix the sausage position during cutting, prevent it from shifting, further improve the cutting accuracy, and effectively reduce the risk of accidentally cutting sausage meat segments. Because sausages bend as moisture and oil evaporate after air drying and cooling, the twisted sections of the sausage also bend with the deformation. Therefore, the position of the cutter 63 needs to be adjusted. At this time, the servo motor 4, which is fixedly installed at the top of the frame 3, is activated. The servo motor 4 drives the output bevel gear 81 to rotate. A vertical plate 82 is fixedly installed on the inner side of the frame 3. The rotation of bevel gear 81 will mesh with bevel gears 831 and 841 on both sides. Bevel gears 831 and 841 rotate in opposite directions. 31 and bevel gear 3 841 drive shaft 1 832 and shaft 2 842 to rotate in opposite directions, respectively. Shaft 1 832 and shaft 2 842 are both rotatably connected to vertical plate 82, and shaft 1 832 and shaft 2 842 are rotatably connected to side plate 1 833 and side plate 2 843, respectively. Side plate 1 833 and side plate 2 843 are connected to frame 3. Since bevel gear 2 831 and bevel gear 3 841 are also meshed with sector rack 1 834 and sector rack 2 844, bevel gear 2 831 and bevel gear 3 841 drive sector rack 1 834 and sector rack 2 844. 4. Rotation: Sector rack 1 834 and sector rack 2 844 also drive the driven blocks 1 836 and 2 846 on the outer side of rotating column 1 835 and rotating column 2 845 to rotate. Rotating column 1 835 and rotating column 2 845 are rotatably connected to vertical plate 82. Driven blocks 1 836 and 2 846 respectively drive driven plates 1 837 and 2 847 on the outer side to adjust in the same direction as the sausage bends. Since driven plates 1 837 and 2 847 are connected to cylinder 2 67 and cylinder 1 61, driven plates 1 837 and 2 847 respectively drive... The second cylinder 67 and the first cylinder 61 are close to the twisted section of the sausage. The driven plate 837 is driven by the second driven plate 847 to slide the bottom sliders 838 and 848 to slide in the corresponding grooves 839 and 849 on the top surface of the worktable 1. The servo motor 4 drives the bevel gear set, the sector rack and other components to work together to achieve adaptive adjustment of the swing angle of the cutter 63 and the pressing plate 69, which is adapted to the angle of the twisted section of the curved sausage. This solves the problem of cutting misalignment caused by the non-straight shape of the sausage after air drying, and greatly improves the cutting accuracy of the twisted section of the curved sausage. Furthermore, pressing structures 7 are provided on both sides of the vertical plate 82. The entire string of sausages is conveyed along the conveyor belt 2, so that the pressure roller 74 contacts and rolls with the top surface of the sausage. The pressure roller 74 is rotatably connected to the frame plate 73. The top of the frame plate 73 is provided with a second spring 72, and the top of the second spring 72 is provided with an extension plate 71. The extension plate 71 is connected to the vertical plate 82. The pressure roller 74, in conjunction with the second spring 72, elastically presses the top surface of the sausage during the conveying process. This ensures that the sausage fits the conveyor belt 2 to achieve stable conveying, while avoiding overpressure damage to the sausage structure, thus providing a stable conveying state for the subsequent cutting process. After cutting, each sausage is smoothly transported to the detection area below the frame 3 via conveyor belt 2. Conveyor belt 2 maintains a constant speed to ensure that each sausage enters the detection field of vision sensor 91 in sequence. Vision sensor 91, fixed to one side of frame 3, collects surface images of the sausages on conveyor belt 2 in real time and transmits the image data to the central controller of the device. The central control unit determines whether the sausage is qualified according to preset standards. If it is determined to be unqualified, a sorting action command is generated. When the unqualified sausage moves with conveyor belt 2 to the corresponding position of hydraulic rod 92, the central control unit triggers the hydraulic rod 92 to move. The push plate 93 at the output end of hydraulic rod 92 extends forward, pushing the unqualified sausage off conveyor belt 2 and causing it to fall into the collection box at the bottom of discharge channel 94. Sausages that are determined to be qualified are not affected by the movement of hydraulic rod 92 and continue to be transported to the subsequent packaging process with conveyor belt 2.

[0028] The technical scope of this invention is not limited to the content described above. Those skilled in the art can make various modifications and variations to the above embodiments without departing from the technical concept of this invention, and all such modifications and variations should fall within the protection scope of this invention.

Claims

1. A cutting device for fermented and air-dried beef sausage, characterized in that, The device includes a workbench, a conveyor belt embedded in the workbench surface, and a frame mounted on top of the workbench. The frame houses a dividing assembly, and a picking assembly is located on one side of the frame. The dividing assembly includes a cylinder slidably connected to the top of the workbench, with a cutter at its output end and a baffle assembly at its output end. The dividing assembly also includes a cylinder slidably connected to the top of the workbench, with a pressing plate at its output end, corresponding to the cutter. Both cylinders have anti-deviation structures on one side, including abutting blocks rotatably connected to each side. These abutting blocks contact and press against the twisted sections of the sausage, facilitating faster cutting of the twisted sections by the cutter. The frame also houses a rotatably connected tilting adjustment structure, which includes components slidably connected to the workbench... The top of the platform has two adjustment components, one and two, which are connected to cylinder one and cylinder two, respectively. A bevel gear is mounted on the top of each component, and a servo motor is mounted on the top of the bevel gear. The servo motor is fixedly installed on the frame. Adjustment components one and two slide in opposite directions, driving the pressing plate and cutter at the output ends of cylinder one and cylinder two, respectively. This allows for angle adjustment to accommodate the bending at both ends of the sausage, facilitating the cutting and segmentation of the bent and twisted ends of the air-dried sausage. A connecting plate is mounted on the output end of cylinder one, and the cutter is connected to the connecting plate. A camera is also mounted on one side of the connecting plate. The baffle assembly includes a V-shaped spring piece mounted on one side of the connecting plate, with the end of the spring piece near the cutter's cutting edge being arc-shaped. A spring is also mounted between the spring pieces. A vertical plate is provided on the inner side of the frame, and both adjustment component one and adjustment component two are rotatably connected to the vertical plate; The adjustment assembly includes a rotating shaft rotatably connected to one side of the vertical plate. A bevel gear 2 is provided on the outer side of the rotating shaft 1, and the bevel gear 2 meshes with the bevel gear 1. A side plate rotatably connected to the other side of the rotating shaft 1 is connected to the frame. A rotating column rotatably connected to one side of the vertical plate is also provided. A sector rack 1 is provided on the outer side of the rotating column 1, and the sector rack 1 meshes with the bevel gear 2. A driven block 1 is also provided on the outer side of the rotating column 1. A driven plate 1 is provided on one side of the driven block 1. The driven plate 1 is L-shaped and is connected to a cylinder 2. A sliding groove 1 is provided at the top of the worktable. A slider 1 is slidably connected inside the sliding groove 1 and is connected to the driven plate 1. A rotating shaft two is rotatably connected to the other side of the vertical plate. A bevel gear three is provided on the outer side of one side of the rotating shaft two, and the bevel gear three meshes with the bevel gear one. A side plate two is also rotatably connected to the other side of the rotating shaft two, and the side plate two is connected to the frame. A rotating column two is also rotatably connected to the other side of the vertical plate. A sector rack two is provided on the outer side of the rotating column two, and the sector rack two meshes with the bevel gear three. A driven block two is also provided on the outer side of the rotating column two, and a driven plate two is provided on the outer side of the driven block two. The driven plate two is L-shaped and is connected to the cylinder one. A sliding groove two is provided on the top surface of the workbench, and a slider two is slidably connected inside the sliding groove two. The slider two is connected to the driven plate two.

2. The cutting device for fermented and air-dried beef sausage according to claim 1, characterized in that: The output end of cylinder two is provided with a connecting plate two, which is connected to the push plate. Each side of cylinder one and cylinder two is provided with a frame plate, and a connecting rod is provided on one side of the frame plate. Circular blocks are rotatably connected to both sides of the connecting rod. A telescopic rod is provided on one side of the circular block, and an abutment block is provided on one side of the telescopic rod.

3. The cutting device for fermented and air-dried beef sausage according to claim 1, characterized in that: The vertical plate is also provided with a pressing structure on both sides. The pressing structure is in the same direction as the sausage conveying trajectory. The pressing structure includes an extension plate provided on both sides of the vertical plate. A second spring is provided at the bottom end of the extension plate. A frame plate is provided at the bottom end of the second spring. A pressure roller is rotatably connected to one side of the frame plate. Multiple sets of pressure rollers are evenly distributed. The pressure rollers are in contact with the top surface of the sausage.

4. The cutting device for fermented and air-dried beef sausage according to claim 1, characterized in that: The top of the conveyor belt is provided with a guide positioning structure, which includes a rotating rod rotatably connected to the top of the conveyor belt. A spring is also provided between the rotating rod and the conveyor belt. A rotating plate is provided on the outside of the rotating rod. The rotating plate is obliquely distributed. A guide wheel is rotatably connected to one end of the rotating plate. One end of the guide wheel is close to the center of the conveyor belt. The guide positioning structure is symmetrically distributed in two rows about the central axis of the conveyor belt. The two rows of guide positioning structures are in a figure-eight shape.

5. The cutting device for fermented and air-dried beef sausage according to claim 1, characterized in that: The selection component includes a vision sensor mounted on one side of the frame, a hydraulic rod mounted on one side of the conveyor belt, a push plate mounted on the output end of the hydraulic rod, and a discharge channel opened on the surface of the worktable.

6. A method for preparing fermented and air-dried beef sausage, implemented using the cutting device for fermented and air-dried beef sausage as described in any one of claims 1-5, characterized in that: Includes the following steps: S1: Raw material preparation: Select beef raw materials that are free of foreign objects, spoilage, pollution, and have no signs of drying, discoloration, or thawing on the surface, including both lean and fat meat, as the base raw materials for fermented and dried beef sausages. S2: Raw material thawing: Raw materials are processed using different thawing methods depending on their type: Lean meat is thawed in an environment with a temperature of 4℃ and humidity of 80% for 14-16 hours to ensure that the core temperature of the lean meat reaches 4℃; Fatty meat is thawed at room temperature for 16-24 hours to ensure that the core temperature of the fatty meat reaches 4℃. S3: Meat Processing: The meat grinding and ingredient mixing are completed sequentially, as follows: Meat Grinding: The thawed beef raw material is ground using a conventional meat grinder with a 6mm aperture plate to obtain minced meat; Ingredients: Prepare the auxiliary ingredients according to the following ratio. Based on 1kg of minced meat, the ingredients are: lean beef to fat ratio 3:7, 16g salt, 30g white sugar, 15g black pepper, 15g minced garlic, 15g onion juice, 2g sodium tripolyphosphate, 0.15g starter culture powder, and 20g ice water. The starter culture powder includes Staphylococcus aureus and Cephalosporinus calf. Mixing: First, dry mix the auxiliary materials and fermentation agent powder evenly. Then, put the minced meat into a double-wheel mixer, turn on the mixer, and set the speed to 2.5 rad / min. Slowly and evenly sprinkle in the dry-mixed auxiliary materials and fermentation agents. Continue mixing for 15 minutes and then discharge the material to ensure that the materials are mixed evenly. S4: Sausage filling and hanging: Sausage filling involves controlling the temperature of the minced meat at 10-14℃, using collagen casings with a diameter of 12mm, and filling the sausages using a sausage filling machine; hanging involves holding one end of the sausage to prevent it from twisting and losing tension, thus maintaining the twisted state; the sausages are then hung orderly on the hanging rack according to the vertical spacing to ensure ventilation; the hanging rack with the sausages is then placed stably on the cart. S5: Fermentation and air drying: The cart containing the sausages is sent into a constant temperature and humidity air drying chamber. The temperature of the air drying chamber is controlled at 18-22℃ throughout the process. During the initial fermentation stage, the humidity is 75-85%. The pH value of the sausages is monitored. Fermentation is stopped when the pH of the sausages reaches 4.

8. The sterilization temperature is 68℃ and maintained for 10 minutes. During the air drying stage, the humidity is reduced to 55%. After air drying for 24 hours, the humidity is reduced to 35%, and air drying continues until the water activity is ≤0.86Aw. Air drying is then complete. S6: Cooking process: The fermented and air-dried sausages are sent into the drying room on a cart and heated to a center temperature of 78°C for 5 minutes. After cooking, the cart is pushed out of the drying room and transferred to the cooling room. S7: Cooling treatment: Allow the cooked sausages to cool naturally in a cooling room until the sausage temperature is ≤20℃; S8: Segmentation and Sorting: The segmentation component automatically cuts the cooled sausages at the knot, replacing the traditional manual scissor cutting by dividing the whole bunch of sausages into individual pieces; the sorting component uses color recognition as the core basis to screen the sausages, combining visual sensors, data processing, algorithms, and learning training to screen out unqualified products: when black is detected, it is determined that the casing is damaged, causing the meat filling to leak out and oxidize and turn black, and is judged as unqualified product; when white is detected, it is determined that the casing is peeling or contains a whole piece of fat, and is judged as unqualified product; unqualified products are pushed to the discharge channel and fall into the collection box, while qualified products are automatically transported to the subsequent packaging process; S9: Packaging and Warehousing: Inner Packaging: For beef used for inner packaging at a temperature ≤20℃, qualified products with a dark red color, intact sausage particles with patterns, and no peeling should be selected. Outer packaging: After the inner packaging is completed, the outer packaging is carried out. Before packing, all packaged products are 100% X-ray inspected. Warehousing: After the packaged products pass the quality and technical inspection, they should be promptly sent to the finished product warehouse for storage.

Images