Processing equipment and processing technology of ferry rolled hoof

Abstract

The invention discloses processing equipment and a processing technology of a ferry roll hoof, and is applied to the technical field of ferry roll hoof processing. Comprising a mixing container, the top of the mixing container is slidably connected with a container top cover, the bottom of the container top cover is located at the center of the mixing container and rotatably connected with a center rotating rod in a penetrating mode, one side of the top of the container top cover is in bolted connection with a first motor, and the output end of the first motor is in bolted connection with a first bevel gear; and the top of the central rotating rod is in bolted connection with a second bevel gear meshed with the first bevel gear. A first motor is started to drive a center rotating rod to rotate, the center rotating rod drives planetary rotating rods on the two sides of a rotating disc to revolve around the surface of the center rotating rod, and meanwhile a circular fluted disc at the top of each planetary rotating rod is meshed with an annular rack, so that a second bevel gear is driven to rotate in different height directions. The multi-dimensional stirring and mixing of the meat strips and the seasonings are realized, and the stirring uniformity and the flavoring effect are effectively improved.

Description

Technical Field

[0001] This invention belongs to the field of Midu rolled hoof processing technology, and specifically relates to a processing equipment and processing technology for Midu rolled hoof. Background Technology

[0002] Midu rolled trotters are a traditional delicacy of ethnic minorities in Yunnan. They are loved by the local people for their bright color, delicious taste, diverse cooking methods, and easy storage. The ones made in the Midu County area are particularly famous, hence the name "Midu rolled trotters".

[0003] Currently, Chinese invention patent CN113647440B discloses a processing equipment and process for Midu rolled pig's trotters. Existing methods for making Midu rolled pig's trotters require cutting lean pork from the hindquarters into uniformly sized strips. These strips are then stirred using a mixing device, into which salt, white wine, various spice powders, and red yeast rice flour are added to ensure thorough kneading and mixing of the seasonings with the meat strips, allowing them to fully absorb the flavor and color before packaging. However, the existing equipment has a relatively simple mixing structure, relying solely on a single, fixed-direction rotating stirring rod, making it difficult to achieve thorough kneading and uniform mixing of the meat strips and seasonings. Furthermore, the seasonings are typically poured directly from one side of the mixing container, leading to uneven distribution within the container. Combined with the limited mixing effect, this negatively impacts the flavor and color absorption of the meat strips. These problems not only reduce production efficiency but may also affect the consistency of the final product's taste and flavor. Summary of the Invention

[0004] The purpose of this invention is to provide a processing equipment and process for Midu rolled trotters, which has the advantage of improving the mixing effect of meat strips and seasonings, allowing the meat strips to fully absorb the flavor and color, and ensuring the consistency of taste and flavor of the subsequent products.

[0005] The above-mentioned technical objective of the present invention is achieved through the following technical solution: a processing device for Midu rolled hoof, comprising a mixing container, a container top cover slidably connected to the top of the mixing container, a central rotating rod rotatably connected through the bottom of the container top cover at the center of the mixing container, a first motor bolted to one side of the top of the container top cover, a first bevel gear bolted to the output end of the first motor, a second bevel gear meshing with the first bevel gear bolted to the top of the central rotating rod, a rotating disk welded to the central rotating rod slidably connected to the bottom of the inner cavity of the container top cover, planetary rotating rods rotatably connected through the rotating disk on both sides of the inner cavity of the mixing container, a circular toothed disk bolted to the top of the planetary rotating rod at the rotating disk, and an annular rack meshing with the circular toothed disk bolted to the inside of the container top cover.

[0006] The above technical solution involves: activating the first motor to rotate the central rotating rod, which in turn drives planetary rotating rods on both sides of the rotating disk to revolve around the surface of the central rotating rod. Simultaneously, the circular toothed discs at the top of the planetary rotating rods mesh with the annular rack, thereby driving the second bevel gear to rotate at different heights. This achieves multi-dimensional mixing of the meat strips and seasonings, effectively improving mixing uniformity and flavor absorption. During the rotation and mixing process of the central and planetary rotating rods, the rotating sleeve slides at the bottom of the annular sleeve, allowing the sauce inside the sauce cup to be evenly sprayed onto the surface of the meat strips through the annular sleeve, rotating sleeve, and fixed tube. This ensures that the sauce is slowly and circularly sprayed onto the top of the meat strips during mixing, preventing localized over- or under-concentration of seasoning and ensuring consistent flavor.

[0007] The invention is further configured such that an annular sleeve is bolted to the top of the inner cavity of the container top cover, a rotating sleeve is slidably connected to the inside of the annular sleeve, a fixed tube is rotatably connected to the top of the planetary rotor and is fixedly connected to the bottom of the rotating sleeve, a sauce outlet is opened on the surface of the planetary rotor at the bottom of the rotating disk and is connected to the bottom of the fixed tube, and a sauce cup is bolted to the other side of the top of the container top cover and is fixedly connected to the inside of the annular sleeve.

[0008] Using the above technical solution, the sauce can be slowly sprayed in a circular motion onto the top of the meat strips during the mixing process, avoiding localized over- or under-seasoning and ensuring consistent flavor.

[0009] The present invention is further configured such that stirring rods are welded to both sides of the surface of the central rotating rod and the planetary rotating rod, and the stirring rods on the surface of the central rotating rod and the planetary rotating rod are installed alternately at different heights.

[0010] The above technical solution allows the central rotating rod and planetary rotating rod to drive the stirring rod to rotate in different directions without interfering with each other. At the same time, the central rotating rod drives the surface stirring rod to revolve around the surface of the planetary rotating rod, thereby improving the mixing effect of meat strips and seasonings.

[0011] The present invention is further configured such that a support frame is bolted to both sides of the top of the mixing container, and a first screw is rotatably connected to both sides inside the support frame, and the two sides of the container top cover are threadedly connected to the surface of the first screw.

[0012] The above technical solution is adopted: by driving the first screw to rotate inside the support frame, the first screw is threadedly engaged with both ends of the container top cover, thereby driving the container top cover to move upward on the top of the mixing container, opening the top of the mixing container to put in meat or rinse the inside of the mixing container.

[0013] The invention is further configured such that the tops of the two first screws are bolted to synchronous sprockets, the surfaces of the two synchronous sprockets are connected to synchronous chains, and a second motor is bolted to one side of the top of the support frame, with the output end of the second motor fixedly connected to the synchronous sprocket at the same end.

[0014] The above technical solution is adopted: by turning on the second motor to drive the synchronous sprocket at one end to rotate and connect, and then by driving the synchronous sprocket at the other end to rotate synchronously through the synchronous chain, so that the two first screws can rotate synchronously in the same direction.

[0015] The present invention is further configured such that the bottom of the mixing container is bolted to a meat filling cylinder, one end of the meat filling cylinder is bolted to a third motor, and the output end of the third motor is bolted to an auger that is rotatably connected to the inside of the meat filling cylinder.

[0016] The above technical solution is adopted as follows: by turning on the third motor, the auger is driven to rotate inside the meat filling tube. When the meat strip enters the meat filling tube, the driving force of the rotating auger can make the meat strip squeeze out to the end of the meat filling tube away from the third motor. The workers can put a pig leg skin bag on the outlet of the meat filling tube so that the meat strip can be filled into the tube.

[0017] The present invention is further configured such that a sliding gate is slidably connected between the bottom of the mixing container and the top of the meat filling cylinder, and a second screw threadedly connected to the mixing container is rotatably connected to the end of the sliding gate near the third motor.

[0018] The above technical solution is adopted: by rotating the second screw and engaging it with the bottom thread of the mixing container, the sliding gate slides left and right at the bottom of the mixing container, opening the channel connecting the bottom of the mixing container with the inside of the meat filling cylinder, so that the meat strips after the seasoning is mixed can fall into the meat filling cylinder for extrusion.

[0019] The invention is further configured such that a sealing cap is slidably connected to the top of the sauce cup.

[0020] The above technical solution allows the sauce cup to be covered when not in use to prevent dust from falling in. Simultaneously, water or other cleaning liquid can be added to the sauce cup, allowing it to flow through the slurry channel and then exit through the sauce outlet into the mixing container. This enables the mixing container and its lid to be cleaned after the meat strips and seasonings are mixed and extruded from the mixing container, preventing sauce residue from affecting future use.

[0021] A processing technique for Midu rolled hooves includes the following steps: Step 1: First, cut the pork hind leg meat into evenly sized strips. Prepare the necessary seasonings (such as salt, white wine, spice powder, red yeast rice powder, etc.). If the sauce is too thick, add some water to improve its fluidity. Then, put the seasonings into the sauce cup, open the lid of the container, put the pork strips into the mixing container, and then close the lid to ensure a seal.

[0022] Step 2: Next, by activating the first motor, the meshing of the first and second bevel gears drives the central rotating rod to rotate. This rotation of the central rotating rod causes the rotating disk to rotate, thus causing the planetary rotating rod to revolve around the surface of the central rotating rod. Simultaneously, during this revolution, the inner surfaces of the top circular gear disk and the annular rack mesh, allowing the planetary rotating rod to also rotate on its own axis, driving the stirring rod to move in different directions. Step 3: Simultaneously, as the rotating disk drives the planetary rotor to revolve around the surface of the central rotor, the fixed tube, which is fixedly connected to the bottom of the rotating sleeve, drives the rotating sleeve to slide at the bottom of the annular sleeve. At the same time, the fixed tube rotates inside the planetary rotor. During this time, the sauce can flow into the rotating sleeve at the bottom of the annular sleeve through the sauce cup, allowing the sauce to enter the planetary rotor through the fixed tube. Finally, it is discharged outwards through the sauce outlet connected to the surface of the planetary rotor and the bottom of the fixed tube. Because the planetary rotor revolves around the surface of the central rotor, the sauce can be evenly distributed inside the mixing container. The centrifugal force generated by the rotation of the central rotor also helps to spread the sauce, thus achieving thorough kneading and mixing of the meat strips and seasonings. Step 4: After final mixing, rotate the second screw to push the sliding gate, opening the channel between the bottom of the mixing container and the filling cylinder, allowing the meat strips to fall into the filling cylinder. Turn on the third motor to drive the auger, pushing the meat strips forward and filling them into the pig leg pouch pre-fitted at the filling cylinder outlet. Finally, after filling, add water or cleaning solution to the sauce cup, and briefly run the mixing and filling system to rinse the inside of the equipment and prevent seasoning residue.

[0023] In summary, the present invention has the following beneficial effects: 1. By activating the first motor to drive the central rotating rod to rotate, the central rotating rod causes the planetary rotating rods on both sides of the rotating disk to revolve around the surface of the central rotating rod. Simultaneously, the circular toothed discs at the top of the planetary rotating rods mesh with the ring rack, thereby driving the second bevel gear to rotate in different directions. This achieves multi-dimensional mixing of the meat strips and seasonings, effectively improving the uniformity of mixing and the flavor absorption. 2. During the rotation and stirring process of the central rotating rod and planetary rotating rod, the rotating sleeve slides at the bottom of the annular sleeve, allowing the sauce inside the sauce cup to be evenly sprayed onto the surface of the meat strips through the annular sleeve, rotating sleeve, and fixed tube. This ensures that the sauce is slowly and circularly sprayed onto the top of the meat strips during stirring, preventing localized over- or under-concentration of seasoning and ensuring consistent flavor. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a cross-sectional view of the overall structure of the present invention; Figure 3 This is a cross-sectional view of the planetary rotor structure of the present invention; Figure 4 This is a top view of a partial structure of the present invention; Figure 5 This is the invention Figure 2 Enlarged view of point A in the image; Figure 6 This is the invention Figure 2 Enlarged view of point B in the image; Figure 7 This is the invention Figure 2 Enlarged view of point C in the image.

[0025] Reference numerals in the attached diagram: 1. Mixing container; 2. Container top cover; 3. Central rotating rod; 4. First motor; 5. First bevel gear; 6. Second bevel gear; 7. Rotating disk; 8. Planetary rotating rod; 9. Circular geared disc; 10. Annular rack; 11. Annular sleeve; 12. Rotating sleeve; 13. Fixed pipe; 14. Sauce outlet; 15. Sauce cup; 16. Stirring rod; 17. Support frame; 18. Second motor; 19. First screw; 20. Synchronous sprocket; 21. Synchronous chain; 22. Meat filling cylinder; 23. Third motor; 24. Screw; 25. Second screw; 26. Sliding gate; 27. Sealing cover. Detailed Implementation

[0026] The present invention will be further described in detail below with reference to the accompanying drawings. Example

[0027] refer to Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7A processing device for Midu rolled hoof includes a mixing container 1, a container top cover 2 slidably connected to the top of the mixing container 1, a central rotating rod 3 rotatably connected through the bottom of the container top cover 2 at the center of the mixing container 1, a first motor 4 bolted to one side of the top of the container top cover 2, a first bevel gear 5 bolted to the output end of the first motor 4, a second bevel gear 6 meshing with the first bevel gear 5 bolted to the top of the central rotating rod 3, a rotating disk 7 welded to the central rotating rod 3 slidably connected to the bottom of the inner cavity of the container top cover 2, planetary rotating rods 8 rotatably connected through the rotating disk 7 on both sides of the inner cavity of the mixing container 1, a circular toothed disk 9 bolted to the top of the planetary rotating rod 8 at the top of the rotating disk 7, and an annular rack 10 meshing with the circular toothed disk 9 bolted to the inside of the container top cover 2. By activating the first motor 4, the central rotating rod 3 is driven to rotate, causing the planetary rotating rods 8 on both sides of the rotating disk 7 to revolve around the surface of the central rotating rod 3. Simultaneously, the circular toothed disc 9 at the top of the planetary rotating rod 8 meshes with the annular rack 10, thereby driving the second bevel gear 6 to rotate in different directions. This achieves multi-dimensional mixing of the meat strips and seasonings, effectively improving the uniformity of mixing and the flavor absorption. During the rotation and mixing process of the central rotating rod 3 and the planetary rotating rods 8, the rotating sleeve 12 slides at the bottom of the annular sleeve 11, allowing the sauce inside the sauce cup 15 to be evenly sprayed onto the surface of the meat strips through the annular sleeve 11, the rotating sleeve 12, and the fixed tube 13 from the sauce outlet 14. This allows the sauce to be slowly and circularly sprayed onto the top of the meat strips during the mixing process, avoiding localized over- or under-concentration of seasoning and ensuring consistent flavor.

[0028] refer to Figure 2 , Figure 3 , Figure 4 , Figure 5 The top of the container top cover 2 is bolted to an annular sleeve 11, and a rotating sleeve 12 is slidably connected inside the annular sleeve 11. A fixed tube 13, which is fixedly connected to the bottom of the rotating sleeve 12, is rotatably connected to the top of the planetary rotor 8. A sauce outlet 14, which is connected to the bottom of the fixed tube 13, is located on the surface of the planetary rotor 8 at the bottom of the rotating disk 7. A sauce cup 15, which is fixedly connected to the inside of the annular sleeve 11, is bolted to the other side of the top of the container top cover 2. This allows the sauce to be slowly sprayed in a circular motion onto the top of the meat strips during the mixing process, preventing localized over- or under-seasoning and ensuring consistent flavor.

[0029] refer to Figure 2 , Figure 3Both sides of the central rotating rod 3 and the planetary rotating rod 8 are welded with stirring rods 16, which are installed at different heights alternately. This allows the central rotating rod 3 and the planetary rotating rod 8 to drive the stirring rods 16 to rotate in different directions without interfering with each other. At the same time, the central rotating rod 3 drives the stirring rods 16 on its surface to revolve around the surface of the planetary rotating rod 8, improving the mixing effect of meat strips and seasonings.

[0030] refer to Figure 2 , Figure 7 The mixing container 1 has support frames 17 bolted to both sides of its top. First screws 19 are rotatably connected to both sides of the inside of the support frames 17. The top cover 2 of the container is threadedly fitted onto the surfaces of the first screws 19. By rotating the first screws 19 inside the support frames 17, the first screws 19 engage with the two ends of the top cover 2, thereby moving the top cover 2 upwards on top of the mixing container 1. This allows the top of the mixing container 1 to be opened for adding meat or rinsing the interior of the mixing container 1.

[0031] refer to Figure 2 , Figure 7 Both first screws 19 are bolted to the top of a synchronous sprocket 20. A synchronous chain 21 is threaded onto the surface of the two synchronous sprockets 20. A second motor 18 is bolted to one side of the top of the support frame 17. The output end of the second motor 18 is fixedly connected to the synchronous sprocket 20 at the same end. By activating the second motor 18, one synchronous sprocket 20 is rotated, and then the synchronous chain 21 synchronously drives the other synchronous sprocket 20 to rotate, thus allowing the two first screws 19 to rotate synchronously in the same direction.

[0032] refer to Figure 1 , Figure 2 The bottom of the mixing container 1 is bolted to a meat-filling cylinder 22. One end of the meat-filling cylinder 22 is bolted to a third motor 23. The output end of the third motor 23 is bolted to an auger 24 that is rotatably connected to the inside of the meat-filling cylinder 22. By turning on the third motor 23, the auger 24 is driven to rotate inside the meat-filling cylinder 22. When the meat strips enter the meat-filling cylinder 22, the driving force of the rotating auger 24 causes the meat strips to be squeezed out towards the end of the meat-filling cylinder 22 away from the third motor 23. Workers can put a pig leg skin bag on the outlet of the meat-filling cylinder 22 to fill the meat strips into the inside.

[0033] refer to Figure 2 , Figure 6A sliding gate 26 is slidably connected between the bottom of the mixing container 1 and the top of the meat filling cylinder 22. A second screw 25, threadedly connected to the mixing container 1, is rotatably connected to one end of the sliding gate 26 near the third motor 23. By rotating the second screw 25, which engages with the threaded bottom of the mixing container 1, the sliding gate 26 slides left and right at the bottom of the mixing container 1, opening the channel connecting the bottom of the mixing container 1 to the inside of the meat filling cylinder 22. This allows the seasoned meat strips to fall into the meat filling cylinder 22 and be extruded.

[0034] refer to Figure 1 , Figure 2 A sealing cap 27 is slidably connected to the top of the sauce cup 15. This allows the top of the sauce cup 15 to be covered when not in use, preventing dust from entering. Simultaneously, water or other cleaning liquid can be added to the inside of the sauce cup 15, allowing the water or cleaning liquid to flow through the slurry flow channel and then discharge from the sauce outlet 14 into the mixing container 1. This allows for cleaning of the mixing container 1 and the inside of the container top cap 2 after the meat strips and seasonings have been mixed and squeezed out of the mixing container 1, preventing sauce from adhering to the inside and affecting future use.

[0035] Brief description of the usage process: First, cut the pork hind leg meat into evenly sized strips. Prepare the necessary seasonings such as salt, white wine, spice powder, and red yeast rice flour. If the sauce is too thick, add some water to improve its fluidity. Then, put the seasonings into the sauce cup 15, and simultaneously open the container top cover 2 to put the meat strips into the mixing container 1. Then close the container top cover 2 to ensure a seal. Next, turn on the first motor 4, and use the meshing of the first bevel gear 5 and the second bevel gear 6 to drive the central rotating rod 3 to rotate. During the rotation of the central rotating rod 3, the rotating disk 7 rotates, causing the planetary rotating rod 8 to revolve around the surface of the central rotating rod 3. At the same time, during the revolution of the planetary rotating rod 8 around the surface of the central rotating rod 3, the inner surface of the top circular toothed disk 9 meshes with the annular toothed rack 10, allowing the planetary rotating rod 8 to rotate on its own axis while revolving around the surface of the central rotating rod 3, driving the stirring rod 16 to move in different directions of rotation. Simultaneously, as the rotating disc 7 drives the planetary rotor 8 to revolve around the surface of the central rotor 3, the fixed tube 13, which is fixedly connected to the bottom of the rotating sleeve 12, drives the rotating sleeve 12 to slide at the bottom of the annular sleeve 11. At the same time, the fixed tube 13 rotates inside the planetary rotor 8. At this time, the sauce can flow into the rotating sleeve 12 at the bottom of the annular sleeve 11 through the sauce cup 15, allowing the sauce to enter the interior of the planetary rotor 8 through the fixed tube 13. Finally, it is discharged outward through the sauce outlet 14, which is connected to the bottom of the fixed tube 13 on the surface of the planetary rotor 8. Since the planetary rotor 8 revolves around the surface of the central rotor 3, the sauce can be evenly spread inside the mixing container 1, and the centrifugal force generated by the rotation of the central rotor 3 can also spread the sauce, thereby achieving thorough kneading and mixing of the meat strips and seasonings. After the mixing is completed, the second screw 25 is rotated to push the sliding gate 26, opening the channel between the bottom of the mixing container 1 and the meat filling cylinder 22, allowing the meat strips to fall into the meat filling cylinder. The third motor 23 is turned on to drive the auger 24 to rotate, pushing the meat strips forward and filling them into the pig leg skin bag pre-fitted to the outlet of the meat filling cylinder. Finally, after filling is completed, add water or cleaning solution to the sauce cup 15, start the stirring and filling system briefly to rinse the inside of the equipment and prevent seasoning residue.

[0036] It should be noted that parts have a lifespan and can be replaced during regular maintenance when they no longer meet performance requirements. Deterioration in performance due to prolonged use of parts is not a design defect of this application.

[0037] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A processing device for Midu rolled trotters, comprising a mixing container (1), characterized in that: The top of the mixing container (1) is slidably connected to a container top cover (2). The bottom of the container top cover (2) is rotatably connected to a central rotating rod (3) at the center of the mixing container (1). A first motor (4) is bolted to one side of the top of the container top cover (2). A first bevel gear (5) is bolted to the output end of the first motor (4). A second bevel gear (6) meshing with the first bevel gear (5) is bolted to the top of the central rotating rod (3). A rotating disk (7) welded to the central rotating rod (3) is slidably connected to the bottom of the inner cavity of the container top cover (2). Planetary rotating rods (8) rotatably connected to the rotating disk (7) are provided on both sides of the inner cavity of the mixing container (1). A circular toothed disk (9) is bolted to the top of the planetary rotating rod (8) at the top of the rotating disk (7). An annular rack (10) meshing with the circular toothed disk (9) is bolted to the inside of the container top cover (2).

2. The processing equipment for Midu rolled hooves according to claim 1, characterized in that: The top of the container top cover (2) is bolted to an annular sleeve (11), and the inside of the annular sleeve (11) is slidably connected to a rotating sleeve (12). The top of the planetary rotor (8) is rotatably connected to a fixed tube (13) that is fixedly connected to the bottom of the rotating sleeve (12). The surface of the planetary rotor (8) is located at the bottom of the rotating disk (7) and has a sauce outlet (14) that is connected to the bottom of the fixed tube (13). The other side of the top of the container top cover (2) is bolted to a sauce cup (15) that is fixedly connected to the inside of the annular sleeve (11).

3. The processing equipment for Midu rolled hooves according to claim 1, characterized in that: Stirring rods (16) are welded to both sides of the surface of the central rotating rod (3) and the planetary rotating rod (8). The stirring rods (16) on the surface of the central rotating rod (3) and the planetary rotating rod (8) are installed alternately at different heights.

4. The processing equipment for Midu rolled hooves according to claim 1, characterized in that: The mixing container (1) has a support frame (17) bolted to both sides of the top. The support frame (17) has a first screw (19) rotatably connected to both sides of its interior. The top cover (2) of the container is threadedly connected to the surface of the first screw (19) on both sides.

5. The processing equipment for Midu rolled hooves according to claim 4, characterized in that: The tops of the two first screws (19) are bolted to synchronous sprockets (20), and synchronous chains (21) are driven to the surfaces of the two synchronous sprockets (20). A second motor (18) is bolted to one side of the top of the support frame (17), and the output end of the second motor (18) is fixedly connected to the synchronous sprocket (20) at the same end.

6. The processing equipment for Midu rolled hooves according to claim 1, characterized in that: The bottom of the mixing container (1) is bolted to a meat filling cylinder (22), one end of the meat filling cylinder (22) is bolted to a third motor (23), and the output end of the third motor (23) is bolted to an auger (24) that is rotatably connected to the inside of the meat filling cylinder (22).

7. The processing equipment for Midu rolled hooves according to claim 6, characterized in that: A sliding gate (26) is slidably connected between the bottom of the mixing container (1) and the top of the meat filling cylinder (22). The end of the sliding gate (26) near the third motor (23) is rotatably connected to a second screw (25) that is threaded through the mixing container (1).

8. The processing equipment for Midu rolled hooves according to claim 2, characterized in that: The sauce cup (15) is slidably connected to a sealing cap (27).

9. The processing technology for Midu rolled hoof according to claims 1-8, characterized in that: Includes the following steps: Step 1: First, cut the pork hind leg meat into evenly sized strips and prepare the necessary seasonings (such as salt, white wine, spice powder, red yeast rice powder, etc.). If the sauce is too thick, you can add some water to improve the fluidity of the sauce. Then put the seasonings into the sauce cup (15), open the container top cover (2) at the same time, put the meat strips into the mixing container (1), and then close the container top cover (2) to ensure a seal. Step 2: Then, by turning on the first motor (4), the first bevel gear (5) and the second bevel gear (6) mesh to drive the central rotating rod (3) to rotate, so that the central rotating rod (3) drives the rotating disk (7) to rotate during the rotation, so that the planetary rotating rod (8) revolves around the two sides of the surface of the central rotating rod (3). At the same time, during the revolving process of the planetary rotating rod (8) around the surface of the central rotating rod (3), the inner surface of the top circular toothed disk (9) meshes with the ring rack (10), so that the planetary rotating rod (8) can also rotate on its own axis during the revolving process of the central rotating rod (3), driving the stirring rod (16) to move in different rotation directions; Step 3: Simultaneously, as the rotating disc (7) drives the planetary rotor (8) to revolve around the surface of the central rotor (3), the fixed tube (13), which is fixedly connected to the bottom of the rotating sleeve (12), drives the rotating sleeve (12) to slide at the bottom of the annular sleeve (11). At the same time, the fixed tube (13) rotates inside the planetary rotor (8). At this time, the sauce can flow into the rotating sleeve (12) at the bottom of the annular sleeve (11) through the sauce cup (15), so that the sauce can enter the interior of the planetary rotor (8) through the fixed tube (13). Finally, it is discharged outward through the sauce outlet (14) connected to the bottom of the fixed tube (13) on the surface of the planetary rotor (8). Since the planetary rotor (8) revolves around the surface of the central rotor (3), the sauce can be evenly sprinkled inside the mixing container (1), and the centrifugal force generated by the rotation of the central rotor (3) can also make the sauce spread out, thereby achieving full kneading and mixing of the meat strips and seasonings. Step 4: After the final mixing is completed, rotate the second screw (25) to push the sliding gate (26) to open the channel between the bottom of the mixing container (1) and the meat filling cylinder (22), so that the meat strips fall into the meat filling cylinder. Turn on the third motor (23) to drive the auger (24) to rotate, push the meat strips forward and fill them into the pig leg skin bag that is pre-fitted at the outlet of the meat filling cylinder for filling. Finally, after filling is completed, add water or cleaning solution to the sauce cup (15), start the mixing and filling system to run briefly, rinse the inside of the equipment and prevent seasoning residue.

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