82 results about "Meat emulsion" patented technology

The invention relates to the technical field of pet food processing, and discloses a pet fresh food curing method adopting sectional type temperature control cooking, and the method comprises the following steps: carrying out vacuum degassing on a meat paste matrix containing a functional structure stabilizer; injecting saturated water vapor to carry out negative-pressure low-temperature condensation curing; superheated steam, nitrogen and water mist are introduced to execute a pressure pulsation oscillation program, and three-phase pulsation permeation is carried out; and then the pressure is quickly relieved to deep vacuum, gradient pressure difference is used for driving adiabatic flash evaporation pore forming and water evaporation, and finally normal-pressure discharging is recovered. The protein thermal damage is reduced through negative-pressure low-temperature curing, heat and mass transfer is enhanced through gas-steam-fog three-phase pulsation, dissolved gas is separated out and nucleated through the flash evaporation process, a uniform loose porous structure is constructed, the rehydration property and texture property of the product are remarkably improved, and the product quality is improved. And the problems of surface hardening and non-uniform central curing caused by traditional cooking are solved.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The invention relates to the technical field of pomacea canaliculata resourceful treatment and aquaculture, in particular to a macrobrachium rosenbergii breeding method based on pomacea canaliculata resourceful treatment. The method comprises the following steps: sequentially carrying out multi-stage purification on captured ampullaria gigas through temporary culture emptying, circulating micro-flowing water washing and EM bacterial liquid soaking, then integrally crushing the ampullaria gigas into ampullaria gigas meat paste, adding table salt and / or organic acid, and then mixing the ampullaria gigas meat paste with a vitamin-rich plant raw material and a vitamin mineral premix according to a ratio; and the soft pomacea canaliculata block bait which is not easy to foam and scatter is formed by extrusion or compression molding in cooperation with a hydrophilic gel binder. In a breeding pond of the macrobrachium rosenbergii, the soft block bait is matched with compound feed for the parent macrobrachium rosenbergii for precise feeding according to a limited proportion and a limited period of time, and the feeding amount and water change are dynamically adjusted in combination with water quality indexes, so that the gonad development and reproductive performance of the macrobrachium rosenbergii are improved, the water quality is stabilized, and the bait cost is reduced.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The utility model discloses a meat paste fermentation tank with bacteriostasis function relates to fermentation tank technical field, including tank body and top cover, the inside of top cover is rotatingly equipped with the support shaft, the four side end portion of support shaft all is rotatingly equipped with ultraviolet lamp, the two side end portion of support shaft all is fixedly equipped with microbial sensor, the top cover is equipped with the top cover, the top cover is equipped with the top cover, the top cover is equipped with the top cover, the top cover is equipped with the top cover, and the top cover is equipped with the top cover. The tail end of each microbial sensor is connected with an ultraviolet lamp through a wire harness, at least two stirring blades are fixedly installed at the tail end of the supporting shaft, and the stirring blades are installed on the lower half section of the supporting shaft through the microbial sensors and make full contact with fermentation liquor. When infectious microbes or metabolites of the infectious microbes in fermentation liquor interact with microbial cells in the supporting shaft, electric signals can be generated, the electric signals are transmitted to the control box through the transmission line, signal changes are read and recorded, infectious microbe pollution is found in time, corresponding measures can be taken, and normal fermentation is guaranteed.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

The present application relates to the technical field of fishbone separating device, in particular to a fishbone separating machine for fish food processing, which comprises a base, the upper end of the base is fixedly connected with a processing cylinder, the outer side of the processing cylinder near the upper position is a feeding port, the inner side of the processing cylinder is provided with an extrusion roller shaft, the lower side of the extrusion roller shaft of the processing cylinder is fixedly connected with a filter cartridge, the inner side of the filter cartridge is installed with a separating mechanism for discharging minced meat, the inner side of the separating mechanism is installed with a fishbone removing mechanism for processing fishbone inside the filter hole of the filter cartridge, the hollow shaft and the installation cylinder are axially advanced by cooperating with the material removing assembly, the minced meat inside the filter cartridge can be stably and non-residually pushed outwards, which effectively avoids the decrease of separation efficiency caused by the accumulation of minced meat and the blockage of fishbone; the fishbone, fish skin and other waste materials outside the filter cartridge are synchronously cleaned by the driving arc-shaped scraper, forming a linkage operation mode of synchronous minced meat pushing and fishbone waste discharging.

The invention discloses a non-phosphorus water-retaining agent and application thereof, and belongs to the field of meat product processing. The water-retaining agent is prepared from sorbitol, flaxseed gum and sodium citrate according to the weight ratio of (3 to 5): (0.3 to 0.5): (1 to 1.4). The phosphorus-free water-retaining agent reduces the particle size of the minced pork myofibrillar protein emulsion, increases the number of negative charges, can influence the stability of the minced pork system structure to a certain extent, is beneficial to the stability of the quality of the pork pie in the storage period, and provides a certain reference for the production of minced pork products.

The utility model discloses a meat paste stirring and mixing device for fish ball production and processing, and particularly relates to the field of fish ball production and processing, which comprises a lifting table, a side plate fixedly arranged on the rear side of the lifting table, a table top arranged at the top of the lifting table, a mixing lever fixedly arranged at the top of the table top, a stirring component arranged at the top of the side plate and a motor arranged at the top of the stirring component. A cover is arranged at the bottom of the stirring assembly, and a feeding port penetrates through the top of the cover. All meat paste in the mixing bar is fully stirred, materials needing to be mixed can be uniformly mixed under the mixing of the stirring claws, interference of other instruments is avoided, the materials can be directly taken out of the mixing bar, taking out is convenient, and meanwhile waste is reduced.

The present application relates to the technical field of food processing, and discloses a kind of mushroom foot powder minced meat product and its preparation method, the method includes: after drying edible mushroom foot, ultrafine grinding is carried out, and mushroom foot powder is prepared;Lean meat, fat and mushroom foot powder are added according to the mass ratio of 76:16:8, and salt and ice water are added and chopped into a paste, after low-temperature emulsification, heating treatment is carried out, and the mushroom foot powder minced meat product is obtained.The present application makes full use of edible mushroom processing by-products, significantly improves the water retention and gel strength of minced meat by adding mushroom foot powder, reduces the cooking loss, and improves the texture characteristics;At the same time, the fat content of the product is effectively reduced, the digestion and absorption are promoted, it is suitable for industrialized large-scale production, and the prepared minced meat product has a dense gel network structure and excellent processing characteristics, which meets the needs of consumers for low-fat healthy meat products.

The application discloses a kind of high-moisture composite protein meat paste of bean source and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the high-moisture composite protein meat paste of bean source provided by the application comprises the following steps: compounding pea protein and soybean protein, adjusting the ratio of the two, adding water and pre-emulsified vegetable oil during extrusion by means of extrusion technology, so that the moisture content is 67%-73%, the pre-emulsified vegetable oil content is 8%-12%, and after extrusion molding, cooling, cutting and packaging, the high-moisture composite protein meat paste of bean source is obtained.The high-moisture composite protein meat paste of bean source has high water content, soft taste, rich filamentous structure, soft and tender texture similar to meat paste, is easy to chew and swallow, and is especially suitable for people with dental diseases or people who like soft taste.

The utility model provides a kind of automatic filling and filling and leveling device of meat paste bacon, belong to bacon production equipment technical field, it solves the technical problems such as existing bacon production equipment difficult to realize continuous efficient operation, manual leveling product quality consistency is poor etc. Including base plate, step up tray assembly, injection assembly, leveling assembly and several load trays, several load trays are placed on step up tray assembly, leveling assembly is set in step up tray assembly one end, injection assembly is set on base plate upper end, and injection assembly is located leveling assembly side, and pressure sensor is equipped on leveling assembly. The utility model realizes load tray accurate stable conveying, meat paste even filling and efficient leveling by the cooperation of component, whole process does not need manual intervention, both greatly reduce labor cost, improve continuous operation efficiency, and can guarantee product appearance neat and quality consistency, effectively solve the problems such as low efficiency, high cost, unstable quality etc. existing in current manual and semi-automatic mode.

The invention discloses agricultural food can processing equipment, and belongs to the field of can processing, the agricultural food can processing equipment comprises a heating tank, the inner top of the heating tank is fixedly connected with a cooking tank, the inner bottom of the heating tank is fixedly connected with a heating ring, the bottom of the cooking tank is fixedly connected with a valve body, and the bottom of the heating tank is fixedly connected with a conveying mechanism; and a feeding part is arranged on one side of the conveying mechanism. A second water pump can be turned on to convey boiled water in a heating tank into a heating pipe, meanwhile, the interior of the heating pipe extends into meat paste, the hot water in the heating pipe heats and disinfects the meat paste and grains, the hot water flows back into the heating tank through a backflow pipe and a second hose, hot water circulation is formed, and water flow in the heating pipe continuously flows; the interior of the heating pipe is continuously kept at high temperature, the disinfection effect is guaranteed, and the disinfection time is shortened.

The utility model relates to the technical field of meat mincing machines, and discloses a meat mincing machine with a cleaning function, which comprises a meat mincing machine body and a hopper fixedly connected with the top of the meat mincing machine body, a cleaning mechanism is arranged in the hopper, a dismounting and mounting mechanism is arranged in the cleaning mechanism, and the cleaning mechanism comprises a sliding block. The sliding block is slidably connected to the outer wall of the hopper, a circular groove for guiding the sliding block is formed in the outer wall of the hopper, a through opening is formed in the inner wall of the sliding block, and a connecting rod is connected to the inner wall of the through opening in a clamped mode. According to the manual meat grinder, meat paste attached to the inner wall and the deep position of the hopper can be effectively scraped through the cleaning mechanism, it is guaranteed that no dead corner exists in cleaning of the hopper, the interior of the hopper is comprehensively cleaned, and the technical problem that the hopper of a traditional manual meat grinder is difficult to clean is solved; the problem of equipment pollution caused by meat paste residues can be effectively prevented, and sanitation and safety in the food processing process are fundamentally guaranteed.

The invention relates to a meat paste fat content detection device and method, relates to the technical field of food detection, and aims at solving the problems that the meat fat content detection process is tedious and the cost is relatively high. The device comprises a power-on module which is used for outputting an alternating current signal with a constant amplitude; the electrode array is connected to two sides of the meat paste sample and is used for releasing current to the uniform meat paste sample; the signal conditioning module is used for collecting a voltage signal of the meat paste sample, decomposing an impedance component and a capacitive reactance component of the meat paste sample and outputting the impedance component and the capacitive reactance component to the calculation module; the weighing module is used for detecting the weight of the meat paste sample and outputting the weight to the calculation module; the calculation module is used for calculating the proportion of fat in the meat paste sample according to the weight, the impedance component and the capacitive reactance component of the meat paste sample and the type of the meat paste sample. By collecting the impedance value, the capacitive reactance value and the weight of the meat paste sample and utilizing the pre-established mathematical model, the fat content in the meat paste sample can be rapidly measured, and the method is low in cost, accurate and efficient.

An object of the present invention is to provide a composition for binding minced meat dough, which enables production of a minced meat processed food in which minced meat dough is well integrated, leakage of umami ingredients such as gravy and moisture is suppressed to provide a soft and juicy texture, and the yield is improved.SOLUTION: The composition for binding minced meat dough contains dried bean curd refuse powder.SELECTED DRAWING: None

The utility model relates to the technical field of meat paste production, in particular to a strain adding device for fermentation of meat paste products, which comprises a strain main body adding shell and further comprises a mounting component, and the mounting component comprises a threaded rod, a nut, a fixed block, a storage mounting plate, a limiting cylinder, a transmission wheel and a fixed supporting rod. A fixing block is installed on the surface of the side edge of the installation assembly, a nut is installed on the surface of the side edge of the fixing block, and a threaded rod is inserted into the surface of the inner ring of the nut in a limiting mode; after a rolling wheel rotates, a user can rotate an arranged transmission wheel, so that the user can rotate a fixed supporting rod, and the user can rotate the fixed supporting rod and a limiting cylinder; in this way, a user can swing the strain main body adding shell left and right for quantitative discharging, and the user can evenly use and add strains.

The utility model belongs to the field of meat paste processing, particularly relates to a rapid meat paste mixing device, and aims to solve the problems that part of meat paste is easy to attach to the inner wall of a shell and a stirring shaft and manual cleaning is time-consuming during discharging in the prior art, the following scheme is provided: the rapid meat paste mixing device comprises the shell, the surface and one side of the shell are opened, and the stirring shaft is arranged in the shell; a side baffle is hinged to one side of the shell, a buckle is arranged between the side baffle and the shell, two symmetrically-arranged fixing bases are fixedly arranged on the inner wall of one side of the shell, plugging plates are fixedly arranged on the surfaces and the bottoms of the fixing bases, rotating pipes rotationally penetrate through one sides of the fixing bases, and rotating bases are fixedly arranged on the outer walls of one ends of the rotating pipes. According to the device, the rotating seat, the fixed plate and the rotating plate can be driven to rotate in different directions, so that the material stirring effect is ensured, the processing efficiency is improved, residual materials can be automatically cleaned, the time and energy of people are saved, and the processing efficiency is further improved.

This invention belongs to the field of food processing technology, specifically relating to a processing technology for low-fat meat products based on gelation technology. The process includes: dispersing polysaccharide gel components and microcrystalline cellulose in water, heating to swell, and then cooling to form a composite gel system; introducing air bubbles through mechanical stirring and controlling temperature to solidify and form a porous gel; improving pore wall stability through low-temperature regulation and gel aging treatment; obtaining micron-sized porous gel particles through low-shear granulation; vacuum impregnating a high-viscosity hydrophilic polysaccharide solution with shear-thinning properties under reduced pressure; mixing the obtained porous gel particles with minced meat, shaping, and heating to obtain the low-fat meat product. This invention, by constructing a porous gel structure to store lubricating factors, achieves gradual release during chewing. Without adding any exogenous oils, the coefficient of friction is reduced by more than 20%, effectively solving the technical problems of dry texture and poor lubricity in low-fat meat products, and has good industrial application prospects.

This utility model belongs to the field of food processing technology. It discloses an automatic hammering device for processing organic yak meatballs, including a hammering device, a turntable, and a cooler. When the motor starts running, the cam on the rotating rod begins to collide with the hammer neck, achieving the effect of hammering the beef. Springs are installed on the hammer neck and the base. During the hammering process, the springs continuously pull the hammer neck, making the hammering time faster and more efficient. When the pressure sensor detects the start of hammering, the rotating machine starts to drive the turntable to rotate, ensuring that the degree of hammering of each part of the meat paste is consistent and the quality is more stable. In this utility model, a cooling pipe is installed in the inner layer of the bottom plate. The cooling water in the cooler circulates in the sandwich of the bottom plate, continuously cooling the meat paste at a low temperature during the hammering process. This effectively prevents premature protein denaturation and fat melting caused by high-speed hammering friction and heating. This is crucial for maintaining the delicious taste, juiciness, and safety of organic yak meatballs and improves the nutrient preservation rate of the beef during the hammering process.

This invention discloses a method for improving the gel properties of minced meat by adding edible fungi, belonging to the field of food processing. The method includes: S1, controlling the addition of edible fungi: washing and drying the edible fungi, then drying and crushing them to obtain edible fungi A; S2, air-pounding and salt-pounding of minced meat: removing the skin and bones from the meat, crushing it into minced meat, then adding edible salt and pounding to obtain minced meat B; S3, pounding the minced meat with added edible fungi: mixing and pounding the edible fungi A from step S1 with the minced meat B from step S2 to obtain minced meat C; S4, steaming the minced meat: steaming the minced meat C from step S3 to obtain minced meat D; S5, cooling the minced meat: cooling and allowing the minced meat D from step S4 to stand to obtain the final minced meat product.

This invention relates to the field of meat processing technology, and discloses a method for controlling the formation of benzo[a]pyrene in high-temperature roasted meat products and improving their quality. The method includes removing the skin and fascia of fresh meat to obtain lean meat; mincing and mixing the lean meat with fat; adding salt to obtain a basic meat paste; adding 0.6% to 0.7% by weight of calcium ascorbate to the basic meat paste and mixing thoroughly to obtain a modified meat paste; marinating the modified meat paste in a refrigerator away from light; stuffing it into sausages using natural casings; igniting a carbon source until it completely turns into white charcoal without an open flame; roasting and turning the sausages on a grill at a vertical distance from the carbon source to obtain high-temperature roasted meat products. This invention, by inhibiting lipid oxidation through calcium ascorbate, cuts off the carbon source supply for the formation of the carcinogen benzo[a]pyrene at its source, while also moderately inhibiting the Maillard reaction process. This method effectively reduces the formation of carcinogens in meat products while significantly improving the product's color and flavor, thus enhancing its overall quality.

The application discloses a kind of sausage raw material meat stuffing extrusion rolling equipment, it is related to rolling equipment technical field, and rolling equipment includes storage component and control component;Storage component includes storage tank and stirring component, stirring component is located in storage tank, and stirring component side is equipped with driving component;Control component includes detection component and low-temperature component, and detection component is connected with low-temperature component;Detection component and driving component are electrically connected, and detection component is used to monitor the local meat stuffing aggregation degree in storage tank, and stirring component is used to break meat stuffing agglomeration lump.

This invention discloses a low-phosphorus emulsified sausage based on the synergistic effect of modified yeast protein and broad bean fibrous protein, and its preparation method, belonging to the field of meat processing technology. The sausage raw materials, by mass, include meat, water, salt, modified yeast protein, broad bean fibrous protein, curdlan gum, and a small amount of complex phosphate. The modified yeast protein is prepared by pH shift-phosphorylation synergistic method, and the broad bean fibrous protein is prepared by acid-heat induction from broad bean protein. During preparation, a colloidal dispersion is first obtained through low-temperature premixing, followed by stepwise chopping and emulsification to obtain minced meat. The product is then stuffed, low-temperature shaped, high-temperature cooked, and cooled to obtain the final product. This invention utilizes two modified proteins and curdlan gum to form a ternary interpenetrating gel network, significantly reducing the amount of phosphate used, to only about half that of traditional products. The resulting sausage exhibits a cooking loss of 3.5%~4.5%, a water holding capacity of 92%~95%, and superior gel strength compared to traditional high-phosphorus products. It has a chewy texture, is juicy, and the processing technology is simple and easily scalable for industrial production.

The utility model discloses a meatball forming machine capable of automatically feeding, and relates to the technical field of meatball forming machines. The meat ball forming machine with the automatic feeding function comprises a base, a feeding barrel is fixed to the upper portion of the base, a feeding hopper is fixed to the upper portion of one end of the feeding barrel, and an automatic feeding assembly is installed on the inner wall of the feeding barrel; a model disc is installed at the end, away from the feeding hopper, of the feeding barrel, a plurality of sets of mold holes with different hole diameters are formed in the position, corresponding to the discharging end of the feeding barrel, of the model disc, and a switching assembly enabling the model disc to rotate so as to switch the mold holes is installed above the feeding barrel. According to the automatic meat ball making machine, automatic feeding of meat paste is achieved through the automatic feeding assembly, the steps of manual operation are reduced, the meat paste only needs to be put into the feeding hopper to wait for automatic feeding to be continuously fed to the model disc to be made into meat balls, and the production efficiency is effectively improved.

The application relates to the technical field of meat food processing, and discloses a meat grinder for food processing, which comprises a feeding cylinder, a feeding inlet, a connecting pipe, a crushing barrel, a discharging pipe and a feeding protection module. The eccentric shaft drives the mandrel to rotate in an eccentric track, the gap between the mandrel and the inner wall of the feeding cylinder changes periodically, the minced meat attached to the surface is stripped, the pitch of the spiral blade gradually decreases from one end of the feeding inlet to one end of the connecting pipe, the meat material is gradually compressed in the axial direction, the excessive extrusion of the minced meat caused by sudden pressure change is avoided, the annular groove on the inner wall of the feeding cylinder is arranged in a staggered mode at the connection position of the spiral blade, the continuous contact interface between the meat material and the inner wall is damaged, the accumulation of the minced meat on the whole inner wall is reduced, the attachment of the minced meat on the inner wall of the feeding cylinder and the surface of the spiral blade is reduced, and the problems that the minced meat is easily attached, difficult to discharge, difficult to clean and raw materials are wasted in the existing meat grinder under a compact structure are solved.

The disclosure relates to a device and a method for producing a ball-shaped food product, in particular burger patty, with a conveyor belt for conveying a strand of food, in particular a strand of ground meat, in the direction of transport and with a forming device for forming the ball-shaped food product and having oppositely disposed forming members that can be moved on the conveyor belt transverse to the direction of transport toward one another to a forming position and can be moved apart. The forming device further comprises a die that can be moved up and down and that, in a forming position, can be moved between the forming member. The underside of the die and the sides of the forming members facing the center of the conveyor belt each have inwardly facing curved recesses.

The utility model relates to the technical field of chopping and mixing machines, in particular to a chopping and mixing machine capable of adjusting the angle of a water spraying head, which comprises a working table, a mounting plate and a chopping pot are arranged on the top end face of the working table, one side of the mounting plate is rotatably connected with a communicating pipe, and the outer side of the communicating pipe is sleeved with a rotary damper. The rotary damper is arranged in the mounting plate, a first water spraying head is arranged on the outer side of the communicating pipe and located over the interior of the chopping pot, an adjusting ring is rotationally mounted on the side, away from the communicating pipe, of the mounting plate, and one side of the adjusting ring is fixedly connected with one end of the communicating pipe. The adjusting ring is shifted to drive the communicating pipe to rotate, the communicating pipe rotates to drive the water spraying angle of the first water spraying head to rotate, so that the water spraying angle of the first water spraying head can be adjusted, and the adjustable water spraying angle can dynamically adjust the water flow coverage range according to the material distribution state and the chopping process; and water can be ensured to more uniformly permeate into each part of the meat paste.