Low-temperature segmented temperature control type sausage chopping and mixing device

Abstract

The utility model discloses a low temperature segmented temperature control type meat sausage chopping and mixing device, including both sides are equipped with the chopping and mixing cylinder of swing mechanism, rotatable chopping and mixing cutter is equipped with through the pivot in chopping and mixing cylinder, two synchronous telescopic all -round drive mechanism are fixed on pivot respectively, and two all -round drive mechanism all are located in the clearance between chopping and mixing cutter blade, and the output of one all -round drive mechanism is equipped with pyrometer, and the output of another all -round drive mechanism is equipped with the jet end of cold and hot air -jet mechanism, the constant temperature pipe of spiral arrangement is embedded in chopping and mixing cylinder inner wall, and constant temperature pipe is connected with external cold water source, and the top of chopping and mixing cylinder is equipped with controller, can monitor temperature in chopping and mixing process to the formation constant temperature interval chopping and mixing of timely adjustment, improves the uniformity of temperature control.

Description

Technical Field

[0001] This utility model relates to the technical field of meat chopping and mixing devices, and in particular to a low-temperature segmented temperature-controlled meat sausage chopping and mixing device. Background Technology

[0002] In the processing of sausage products, the chopping process plays a crucial role. Chopping breaks down the muscle fibers in the meat, allowing the protein in the muscle to be fully released, while also dispersing the fat evenly in the minced meat to form a stable emulsion system. This is key to improving the texture, taste, flavor, and shelf life of the sausage.

[0003] However, traditional chopping and mixing processes have many problems. Among them, improper temperature control is a major drawback. High temperatures denature salt-soluble proteins in lean meat, resulting in insufficient extraction and affecting the texture and taste of sausages. At the same time, unreasonable temperature and chopping parameters also lead to poor fat emulsification, causing fat particles to easily aggregate and separate, damaging the appearance and quality of sausages and hindering the development of the industry.

[0004] Existing patents, such as CN215346757U, "A Chopping Machine with Cooling Function," provide a chopping machine with cooling capabilities, which can control the temperature rise during the chopping process to some extent. However, the following problems still exist:

[0005] 1) Temperature monitoring is impossible. When the meat is in chunks, the temperature can be accurately monitored because of the gaps between the meat pieces. Furthermore, the air jet device sprays air over the entire meat chunk, and the gas can pass through the gaps between the meat chunks to control the temperature. However, when the meat is chopped into minced meat, the minced meat collapses together, making it difficult for the gas to circulate. As a result, the internal and external temperatures are different, making it difficult to monitor accurately.

[0006] 2) It cannot control the temperature, and cannot control the temperature according to the actual situation. For example, it cannot raise the temperature when it is too low or lower the temperature when it is too high. Especially for specific scenarios, such as raising the temperature to maintain the temperature in the north or lowering the temperature to maintain the temperature in the south, the degree of temperature control is poor.

[0007] 3) The temperature change cannot be guaranteed to be uniform during the meat mincing stage. When the meat is chopped into the meat mincing stage, the meat mincing emulsifies and collapses. The chopper has lost its ability to thoroughly stir the meat mincing, resulting in the inability to evenly stir the meat mincing and heat and cool it down. Utility Model Content

[0008] This invention provides a low-temperature segmented temperature-controlled sausage chopping device, which aims to solve the aforementioned defects of being unable to monitor or control temperature, and being unable to guarantee uniform temperature changes during the minced meat stage.

[0009] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is as follows:

[0010] A low-temperature segmented temperature-controlled sausage chopping device includes a chopping cylinder with swinging mechanisms on both sides. A rotatable chopping blade is mounted inside the chopping cylinder via a rotating shaft. Two synchronously extending omnidirectional drive mechanisms are fixed on the rotating shaft, and both omnidirectional drive mechanisms are located in the gap between the chopping blades. A thermometer is mounted on the output end of one omnidirectional drive mechanism, and a hot and cold air jet mechanism is mounted on the output end of the other omnidirectional drive mechanism. A spirally arranged thermostatic tube is embedded in the inner wall of the chopping cylinder and is connected to an external cold water source. A controller is mounted on the top of the chopping cylinder.

[0011] Preferably, all the omnidirectional drive mechanisms are fixed on the same mounting plate, and the mounting plate is concentrically and coaxially sleeved and fixed to the side of the rotating shaft near the top.

[0012] More preferably, each of the omnidirectional drive mechanisms includes an electric push rod 1 fixedly fitted to the mounting plate and facing the chopping blade side. The electric push rod 1 is parallel to the rotating shaft. The output end of the electric push rod 1 is fixedly connected to a bearing plate. The side of the bearing plate away from the rotating shaft is fixedly connected to an electric push rod 2. The electric push rod 2 is arranged radially along the rotating shaft, and the output end of the electric push rod 2 is fixedly connected to a connecting plate.

[0013] Furthermore, the hot and cold air jet mechanism includes a hot air tank and a cold air tank that are concentrically and coaxially sleeved and fixed on a rotating shaft. A hot air jet solenoid valve and a cold air jet solenoid valve are respectively provided on one of the connecting plates. The hot air tank is connected to the hot air jet solenoid valve through a retractable hot air delivery pipe, and the cold air tank is connected to the cold air jet solenoid valve through a retractable cold air delivery pipe. Neither the hot air delivery pipe nor the cold air delivery pipe is in contact with the chopping blade.

[0014] Furthermore, both the hot air slot and the cold air slot are annular structures, and the inner and outer walls of the hot air slot and the cold air slot are fixedly connected to the rotating shaft through connecting blocks. The electric push rod passes through the inner circles of the hot air slot and the cold air slot and the rotating shaft in sequence.

[0015] The top of the hot gas tank is concentrically and coaxially mounted with an annular hot gas turntable via a rotary seal. The hot gas tank and the hot gas turntable cooperate to form a hot gas sealing cavity. The hot gas sealing cavity is connected to an external hot gas source after passing through the hot gas turntable via a hot gas inlet pipe.

[0016] A ring-shaped cold air turntable is concentrically and coaxially mounted on the top of the cold air duct via a rotary seal. The cold air duct and the cold air turntable cooperate to form a cold air sealed cavity. The cold air sealed cavity is connected to an external cold air source after passing through the cold air turntable via a cold air inlet pipe.

[0017] Specifically, the hot and cold jet mechanism and the external cold water source are linked together with the temperature measuring instrument through a controller.

[0018] Preferably, the chopping cylinder is provided with a swing mechanism on both sides, and the chopping cylinder swings back and forth through the swing mechanism.

[0019] More preferably, the swing mechanism includes a left vertical plate and a right vertical plate symmetrically arranged on both sides of the chopping cylinder. The chopping cylinder is provided with a radially arranged drive shaft on the side corresponding to the left vertical plate. The drive shaft is rotatably engaged with the left vertical plate and forms a transmission engagement with a second motor installed on the left vertical plate. The chopping cylinder is provided with a radially arranged right rod on the side corresponding to the right vertical plate. The right rod is rotatably engaged with the right vertical plate.

[0020] Preferably, a first motor is provided at the top center of the chopping cylinder, and the output end of the first motor passes through the chopping cylinder and forms a coaxial transmission connection with the rotating shaft. The rotating shaft forms a coaxial transmission connection with the chopping blade.

[0021] More preferably, the chopping drum has a feed inlet at the top, an observation glass on the side, and a detachable bottom cover at the bottom, with an electronic valve in the middle of the bottom cover.

[0022] The beneficial effects of this utility model are:

[0023] (1) Temperature can be monitored by a thermometer, which can be linked with the heating and cooling devices to ensure temperature control. At the same time, the monitoring position in the meat paste can be changed by the omnidirectional drive mechanism to improve the accuracy of monitoring. Electric push rod one can change the vertical position of the thermometer in the meat paste, and electric push rod two can change the horizontal position of the thermometer in the meat paste. The temperature of each point in the meat paste can be monitored, thereby assisting temperature control and further improving the accuracy of temperature monitoring to avoid excessive temperature difference between the inside and outside of the meat paste.

[0024] (2) The two sides of the all-round drive mechanism move synchronously, so that the hot and cold air jet mechanism is located at a position close to or the same temperature as the temperature measuring instrument. The temperature control is selected according to the monitoring of the temperature measuring instrument. If the temperature is too high, it is cooled by cold air, and if the temperature is too low, it is heated by hot air. This avoids the temperature control error caused by the inconsistency between the internal and external temperatures. The temperature inside the meat is controlled to ensure the accuracy of temperature control and the quality of the chopped meat.

[0025] (3) When the minced meat is stirred to a certain extent, the minced meat can be turned over by the swing mechanism, and at the same time, the heat is replaced by flowing cold water through the constant temperature tube on the inner wall of the chopping drum to help maintain the temperature inside the chopping drum. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the appearance of the present utility model;

[0027] Figure 2 This is a schematic cross-sectional view of the chopping drum of this utility model;

[0028] Figure 3 This is an enlarged schematic diagram of the upper part of the rotating shaft of this utility model;

[0029] Figure 4 This is a schematic diagram of the omnidirectional drive mechanism and the hot and cold jet mechanism of this utility model;

[0030] Figure 5 This is a schematic diagram of the structure of the cooling air duct of this utility model;

[0031] Figure 6 This is a flowchart illustrating the present invention.

[0032] In the diagram: 1. Chopping drum; 2. First motor; 3. Shaft; 4. Chopping blade;

[0033] 5. Omnidirectional drive mechanism; 501. Mounting plate; 502. Electric push rod one; 503. Load-bearing slide plate; 504. Electric push rod two; 505. Connecting plate;

[0034] 6. Hot and cold air jet mechanism; 601. Hot air inlet pipe; 602. Hot air tank; 603. Hot air turntable; 604. Hot air delivery pipe; 605. Hot air jet solenoid valve; 606. Cold air inlet pipe; 607. Cold air tank; 608. Cold air turntable; 609. Cold air delivery pipe; 610. Cold air jet solenoid valve;

[0035] 7. Temperature measuring instrument; 8. Thermostatic tube; 9. Electronic valve; 10. Feed inlet;

[0036] 11. Swinging mechanism; 1101. Left side upright plate; 1102. Second motor; 1103. Drive shaft; 1104. Right side upright plate; 1105. Right side rod;

[0037] 12. Bottom cover; 13. Observation glass; 14. Controller. Detailed Implementation

[0038] The embodiments will be further described below with reference to the accompanying drawings.

[0039] like Figures 1-6As shown in the preferred embodiment 1, a low-temperature segmented temperature-controlled sausage chopping device includes a chopping cylinder 1 with swing mechanisms 11 on both sides. A rotatable chopping blade 4 is provided inside the chopping cylinder 1 via a rotating shaft 3. Two synchronously telescopic omnidirectional drive mechanisms 5 are fixed on the rotating shaft 3, and both omnidirectional drive mechanisms 5 are located in the gap between the blades of the chopping blade 4, ensuring that monitoring, temperature control and chopping are carried out simultaneously. During synchronous rotation, the temperature is monitored while chopping, and the temperature is automatically raised or lowered according to the set temperature value. A thermometer 7 is provided on the output end of one omnidirectional drive mechanism 5, and a hot and cold air jet mechanism 6 is provided on the output end of the other omnidirectional drive mechanism 5. A spirally arranged thermostatic tube 8 is embedded in the inner wall of the chopping cylinder 1. The thermostatic tube 8 is connected to an external cold water source. A controller 14 is provided on the top of the chopping cylinder 1.

[0040] In a preferred embodiment 2, all omnidirectional drive mechanisms 5 are fixed to the same mounting plate 501, which is concentrically and coaxially sleeved and fixed to the top side of the rotating shaft 3, ensuring synchronous rotation with the rotating shaft.

[0041] Each of the omnidirectional drive mechanisms 5 includes an electric push rod 502 fixedly fitted to the mounting plate 501 and facing the chopping blade 4. The electric push rod 502 is parallel to the rotating shaft 3. The output end of the electric push rod 502 is fixedly connected to a bearing plate 503. The side of the bearing plate 503 away from the rotating shaft 3 is fixedly connected to an electric push rod 504. The electric push rod 504 is arranged radially along the rotating shaft 3, and its output end is fixedly connected to a connecting plate 505. The electric push rod 502 changes its position in the vertical direction, and the electric push rod 504 changes its position in the horizontal direction.

[0042] The hot and cold air jet mechanism 6 includes a hot air tank 602 and a cold air tank 607 that are concentrically and coaxially sleeved and fixed on the rotating shaft 3. A hot air jet solenoid valve 605 and a cold air jet solenoid valve 610 are respectively provided on a connecting plate 505. The hot air tank 602 is connected to the hot air jet solenoid valve 605 through a retractable hot air delivery pipe 604, and the cold air tank 607 is connected to the cold air jet solenoid valve 610 through a retractable cold air delivery pipe 609. Neither the hot air delivery pipe 604 nor the cold air delivery pipe 609 is in contact with the chopping blade 4.

[0043] Both the hot air groove 602 and the cold air groove 607 are annular structures. The inner and outer walls of the hot air groove 602 and the cold air groove 607 are fixedly engaged with the rotating shaft 3 through connecting blocks. The electric push rod 502 passes through the inner circles of the hot air groove 602 and the cold air groove 607 and the rotating shaft 3 in sequence.

[0044] A ring-shaped hot gas turntable 603 is rotatably mounted on the top of the hot gas tank 602 via a rotary seal. The hot gas tank 602 and the hot gas turntable 603 cooperate to form a hot gas sealed cavity. The hot gas sealed cavity is connected to an external hot gas source after passing through the hot gas turntable 603 via a hot gas inlet pipe 601, and is used to store hot gas.

[0045] A ring-shaped cold air turntable 608 is concentrically and coaxially mounted on the top of the cold air trough 607 via a rotary seal. The cold air trough 607 and the cold air turntable 608 cooperate to form a cold air sealed cavity. The cold air sealed cavity is connected to an external cold air source through a cold air inlet pipe 606 that passes through the cold air turntable 608, and is used to store cold air. This ensures that rotation does not affect the entry of cold or hot air.

[0046] The hot and cold jet mechanism 6 and the external cold water source are linked together with the temperature measuring instrument 7 through the controller 14.

[0047] Adjust the all-around drive mechanism 5 to a suitable position, monitor the temperature of the minced meat in real time through the temperature measuring instrument 7, and when the temperature is lower than the minimum value of the temperature range, start the hot air injection solenoid valve 605 to release hot air to raise the temperature until the temperature falls into the set temperature range and then close the hot air injection solenoid valve 605.

[0048] When the temperature is higher than the highest value of the temperature range, the cold air injection solenoid valve 610 is activated to release cold air for cooling until the temperature falls into the set temperature range and then the cold air injection solenoid valve 610 is closed.

[0049] As a preferred embodiment 2, the chopping cylinder 1 is provided with a swing mechanism 11 on both sides, and the chopping cylinder 1 swings back and forth through the swing mechanism 11.

[0050] The swing mechanism 11 includes a left vertical plate 1101 and a right vertical plate 1104 symmetrically arranged on both sides of the chopping cylinder 1. A drive shaft 1103 is provided on the side of the chopping cylinder 1 corresponding to the left vertical plate 1101, and the drive shaft 1103 is rotatably engaged with the left vertical plate 1101 and forms a transmission engagement with the second motor 1102 installed on the left vertical plate 1101. A right rod 1105 is provided on the side of the chopping cylinder 1 corresponding to the right vertical plate 1104, and the right rod 1105 is rotatably engaged with the right vertical plate 1104.

[0051] The swing mechanism 11 can drive the drive shaft 1103 and the chopping drum 1 to swing, which can turn the minced meat over. This can make the minced meat heat and cool evenly during heating and cooling. This mechanism should be used when there is a large temperature difference to avoid interference with the fixed-point heating and cooling mechanism.

[0052] As a preferred embodiment 3, a first motor 2 is provided at the top center of the chopping cylinder 1. The output end of the first motor 2 passes through the chopping cylinder 1 and forms a coaxial transmission connection with the rotating shaft 3. The rotating shaft 3 forms a coaxial transmission connection with the chopping blade 4.

[0053] As a preferred embodiment 4, the top of the chopping drum 1 is provided with a feed inlet 10, the side of the chopping drum 1 is provided with an observation glass 13, the bottom of the chopping drum 1 is provided with a detachable bottom cover 12, and an electronic valve 9 is provided in the middle of the bottom cover 12.

[0054] As a preferred embodiment 5, the usage process of the above-mentioned device is as follows:

[0055] S1: Put the pork into the chopping drum 1 through the feed inlet 10, and start the first motor 2 to drive the rotating shaft 3 and the chopping blade 4 to rotate and chop the pork for 3 minutes.

[0056] S2: Adjust the omnidirectional drive mechanism 5 to a suitable position. The temperature of the chopping drum 1 during the chopping stage can be monitored using the thermometer 7. Then, the controller 14 controls the hot gas injection solenoid valve 605 and the cold gas injection solenoid valve 610 to control the temperature at a fixed point. The gas is sprayed to control the minced meat at a suitable temperature between 0℃ and 10℃ to achieve fixed-point temperature control. When the temperature is lower than the minimum value of the temperature range, the hot gas injection solenoid valve 605 is activated to release hot gas to raise the temperature until the temperature falls into the set temperature range and then the hot gas injection solenoid valve 605 is closed. When the temperature is higher than the maximum value of the temperature range, the cold gas injection solenoid valve 610 is activated to release cold gas to lower the temperature until the temperature falls into the set temperature range and then the cold gas injection solenoid valve 610 is closed.

[0057] S3: Next, add other seasonings such as potato starch, white sugar, and pepper, and chop for 2 minutes. At this time, use the same method as S2 to ensure that the temperature is below 10℃.

[0058] S4: Connect the inlet pipe and the outlet pipe to both ends of the thermostatic tube 8 to form a heat exchange jacket, which can help maintain the temperature inside the chopping drum 1.

[0059] S5: Observe through the observation window 15 that the pork inside the chopping drum 1 has reached the minced meat stage. Use the all-around drive mechanism 5 to control the temperature measuring instrument 7 to move horizontally and vertically, so as to comprehensively monitor the temperature of the minced meat and send the information on whether the heating and cooling is uniform to the controller 14. S5: After receiving the information, the controller 14 can start the second motor 1102 to drive the drive shaft 1103 to swing, so that the minced meat in the chopping drum 1 can swing. The swing amplitude should exceed 45° to make the minced meat mix evenly, thereby accelerating the uniform temperature of the minced meat.

[0060] The working principle of this utility model:

[0061] By opening the feed inlet 10, meat chunks can be fed into the chopping drum 1. Starting the first motor 2 drives the rotating shaft 3 and a set of chopping blades 4 to move, thus chopping the meat chunks. When the meat chunks are in the large meat stage, the temperature sensor 7 can monitor the temperature from the upper side inside the chopping drum 1. When the meat is chopped into minced meat and undergoes the emulsification stage, by activating the electric push rod 502, the bearing plate 503, the electric push rod 504, and the temperature sensor 7 can be moved, thus adjusting the longitudinal position of the temperature sensor 7. By activating the electric push rod 504, the temperature sensor 7 can be moved laterally, thus comprehensively monitoring the temperature of the minced meat in various parts of the chopping drum 1.

[0062] By activating the electric push rod 502, the bearing slide plate 503, the electric push rod 504, the hot gas injection solenoid valve 605, and the cold gas injection solenoid valve 610 can be moved, thus adjusting the longitudinal position of the hot gas injection solenoid valve 605 and the cold gas injection solenoid valve 610. By activating the electric push rod 504, the hot gas injection solenoid valve 605 and the cold gas injection solenoid valve 610 can be moved laterally, thus spraying hot and cold gas at a specific point. There is an interval between the hot and cold gas injection mechanisms 6 and 7, allowing for a certain reaction time. When the temperature measuring instrument 7 detects a large temperature difference, the hot gas injection solenoid valve 605 and the cold gas injection solenoid valve 610 are driven to the designated position by the rotation of 3. The controller can also control the injection rate of the hot gas injection solenoid valve 605 and the hot gas inlet pipe 601.

[0063] When the temperature difference in a certain part of the minced meat is too large, the second motor 1102 is started, which can drive the drive shaft 1103 to swing, so that the minced meat in the chopping drum 1 can swing, and finally the minced meat can be heated evenly.

Claims

1. A low-temperature segmented temperature-controlled sausage chopping device, comprising a chopping cylinder (1) with swing mechanisms (11) on both sides, and a rotatable chopping blade (4) provided inside the chopping cylinder (1) via a rotating shaft (3), characterized in that, Two synchronous telescopic omnidirectional drive mechanisms (5) are fixed on the rotating shaft (3), and both omnidirectional drive mechanisms (5) are located in the gap between the blades of the chopping knife (4). A thermometer (7) is provided on the output end of one of the omnidirectional drive mechanisms (5), and the jet end of the hot and cold jet mechanism (6) is provided on the output end of the other omnidirectional drive mechanism (5). A spirally arranged thermostatic tube (8) is embedded in the inner wall of the chopping drum (1). The thermostatic tube (8) is connected to an external cold water source. A controller (14) is provided on the top of the chopping drum (1).

2. The low-temperature segmented temperature-controlled sausage chopping device according to claim 1, characterized in that, All the omnidirectional drive mechanisms (5) are fixed on the same mounting plate (501), and the mounting plate (501) is concentrically and coaxially sleeved and fixed to the side of the rotating shaft (3) near the top.

3. The low-temperature segmented temperature-controlled sausage chopping device according to claim 2, characterized in that, Each of the omnidirectional drive mechanisms (5) includes an electric push rod 1 (502) fixedly fitted to the mounting plate (501) and facing the chopping blade (4). The electric push rod 1 (502) is parallel to the rotating shaft (3). The output end of the electric push rod 1 (502) is fixedly connected to a bearing plate (503). The side of the bearing plate (503) away from the rotating shaft (3) is fixedly connected to an electric push rod 2 (504). The electric push rod 2 (504) is arranged radially along the rotating shaft (3), and the output end of the electric push rod 2 (504) is fixedly connected to a connecting plate (505).

4. A low-temperature segmented temperature-controlled sausage chopping device according to claim 3, characterized in that, The hot and cold air jet mechanism (6) includes a hot air tank (602) and a cold air tank (607) that are concentrically and coaxially sleeved and fixed on the rotating shaft (3). A hot air jet solenoid valve (605) and a cold air jet solenoid valve (610) are respectively provided on a connecting plate (505). The hot air tank (602) is connected to the hot air jet solenoid valve (605) through a retractable hot air delivery pipe (604). The cold air tank (607) is connected to the cold air jet solenoid valve (610) through a retractable cold air delivery pipe (609). Neither the hot air delivery pipe (604) nor the cold air delivery pipe (609) is in contact with the chopping blade (4).

5. A low-temperature segmented temperature-controlled sausage chopping device according to claim 4, characterized in that, The hot air groove (602) and the cold air groove (607) are both annular structures. The inner and outer walls of the hot air groove (602) and the cold air groove (607) are fixedly connected to the rotating shaft (3) through connecting blocks. The electric push rod (502) passes through the inner circle of the hot air groove (602) and the cold air groove (607) and the rotating shaft (3) in sequence. A ring-shaped hot gas turntable (603) is installed on the top of the hot gas tank (602) in a coaxial manner via a rotary seal. The hot gas tank (602) and the hot gas turntable (603) cooperate to form a hot gas sealing cavity. The hot gas sealing cavity is connected to an external hot gas source after passing through the hot gas turntable (603) via a hot gas inlet pipe (601). A ring-shaped cold air turntable (608) is installed concentrically and coaxially on the top of the cold air trough (607) via a rotary seal. The cold air trough (607) and the cold air turntable (608) cooperate to form a cold air sealed cavity. The cold air sealed cavity is connected to an external cold air source after passing through the cold air turntable (608) via a cold air inlet pipe (606).

6. A low-temperature segmented temperature-controlled sausage chopping device according to claim 5, characterized in that, The hot and cold jet mechanism (6) and the external cold water source are linked together with the temperature measuring instrument (7) through the controller (14).

7. A low-temperature segmented temperature-controlled sausage chopping device according to claim 1, characterized in that, The chopping cylinder (1) is provided with a swing mechanism (11) on both sides, and the chopping cylinder (1) swings back and forth through the swing mechanism (11).

8. A low-temperature segmented temperature-controlled sausage chopping device according to claim 7, characterized in that, The swing mechanism (11) includes a left vertical plate (1101) and a right vertical plate (1104) symmetrically arranged on both sides of the chopping cylinder (1). The chopping cylinder (1) is provided with a drive shaft (1103) arranged radially on the side corresponding to the left vertical plate (1101). The drive shaft (1103) is rotatably engaged with the left vertical plate (1101) and forms a transmission engagement with the second motor (1102) installed on the left vertical plate (1101). The chopping cylinder (1) is provided with a right rod (1105) arranged radially on the side corresponding to the right vertical plate (1104). The right rod (1105) is rotatably engaged with the right vertical plate (1104).

9. A low-temperature segmented temperature-controlled sausage chopping device according to any one of claims 1 to 8, characterized in that, The top middle position of the chopping drum (1) is provided with a first motor (2). The output end of the first motor (2) passes through the chopping drum (1) and forms a coaxial transmission cooperation with the rotating shaft (3). The rotating shaft (3) forms a coaxial transmission cooperation with the chopping blade (4).

10. A low-temperature segmented temperature-controlled sausage chopping device according to claim 9, characterized in that, The top of the chopping drum (1) is provided with a feed inlet (10), the side of the chopping drum (1) is provided with an observation glass (13), the bottom of the chopping drum (1) is provided with a detachable bottom cover (12), and an electronic valve (9) is provided in the middle of the bottom cover (12).

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