281 results about "Meat paste" patented technology

The invention belongs to the field of food processing equipment, and particularly relates to a meat paste making device for food processing, which comprises a base plate and the like, the base plate is an assembly carrier of the device, the two supporting columns are symmetrically and fixedly connected to the base plate, the supporting seat is installed on the two supporting columns in a sliding mode, and a plurality of limiting blocks are annularly arranged on the top face of the supporting seat at intervals. The discharging barrel is placed on the supporting seat through the limiting block, an opening is formed in the top of the discharging barrel, and the discharging barrel is a muddy meat making container; the hammering mechanism is arranged at the upper parts of the two supporting columns, and the hammering mechanism is used for hammering meat paste in the discharging barrel. Minced meat is hammered alternately through two hammering blocks in the hammering mechanism, the making efficiency of the minced meat in the discharging barrel is effectively improved, the discharging barrel can be gradually lifted along with hammering of the minced meat in cooperation with the lifting mechanism, it is ensured that the hammering blocks can effectively act on the minced meat in the whole hammering process, and the problem that hammering is not in place is avoided.

The invention relates to the technical field of pet food, and particularly discloses a pet food formula for strengthening intestines and balancing nutrition for pets, the pet food formula comprises the following raw materials: meat, vegetables, fruits, whole goat milk powder, Maillard reaction products, composite algae powder, yucca powder and synbiotics microcapsules; the preparation method comprises the following steps: respectively crushing the meat, the vegetables and the fruits; stirring and mixing the meat paste, the vegetable paste, the fruit paste, the whole goat milk powder, the composite algae powder, the yucca powder and the synbiotics microcapsules to obtain a mixed material; placing the mixed material in an extruder to prepare cylindrical particles; spraying the Maillard reaction product on the surfaces of the particles by adopting vacuum spraying equipment; the sprayed particles are fed into a freeze-drying bin to be freeze-dried; and packaging the frozen freeze-dried particles into bags to obtain the pet food capable of strengthening the intestines and being balanced in nutrition. The formula of the pet food capable of strengthening the intestines and balancing the nutrition has remarkable effects in the aspects of improving the health of the intestines, guaranteeing the balanced nutrition, improving the appetite of the pets and the like.

The utility model discloses a meat paste product filling device which comprises a vibration assembly, a filling assembly and a control assembly. The vibration assembly comprises a tray, and a self-standing bag is placed on the tray. An air cylinder is arranged at the bottom of the tray, and a piston rod of the air cylinder is fixedly connected with the tray; the air cylinder intermittently reciprocates, so that the piston rod drives the tray to reciprocate up and down so as to generate impact vibration on the bottom and / or the lower half part of the self-standing pouch, the tray and the air cylinder are arranged, and the air cylinder drives the tray to reciprocate up and down, so that the bottom and / or the lower half part of the self-standing pouch is driven to vibrate. The bottom and / or the lower half part of the self-supporting bag is / are driven to generate up-down impact and shake, and then the flow of the meat paste towards the bottom of the self-supporting bag is accelerated through the impact and shake, so that the filling efficiency can be improved by adopting a larger filling flow, and meanwhile, the problem that the meat paste overflows from the opening of the self-sealing bag can be avoided.

The invention relates to the technical field of preparation of small molecule peptides, and particularly discloses a preparation process of selenium-rich antioxidant pig lung polypeptide. The preparation process of the selenium-rich antioxidant pig lung polypeptide comprises the following steps: cleaning and decontaminating fresh pig lung, stripping trachea, removing grease, and mincing into meat paste to obtain a pig lung prefabricated material; mixing the pig lung prefabricated material with a vitamin C aqueous solution, adding nano silicon dioxide powder and eugenol into the mixture, performing ultrasonic treatment, cooling to-10 to-30 DEG C, preserving heat for 1-2 hours, heating to room temperature, performing homogenizing treatment, filtering, and collecting precipitates to obtain pretreated pig lungs; adding water into the pretreated pig lung, uniformly stirring, adjusting the pH value of the system, adding stability-enhancing alkaline protease for treatment, adjusting the system to be neutral, adding neutral protease for enzymolysis, and cooling to room temperature to obtain pig lung enzymatic hydrolysate; and carrying out centrifugation and ultrafiltration on the pig lung enzymatic hydrolysate, collecting permeate, carrying out nanofiltration, collecting concentrated solution, and drying.

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The invention discloses a breeding feed for feeding mallards; to meet the needs of efficient, high-quality and healthy development of the modern mallard breeding industry; suitable for ducklings; including the following raw materials in weight ratio: 50% corn, 25% rapeseed, 8% broken rice, 7% wheat bran, 7.5% fish meal, 1% bone meal, 0.7% shell powder, 0.5% salt, 0.1% multivitamin for ducks, 0.1% metronidazole and 0.1% compound probiotics for ducks. The feeding method is as follows: when the ducklings are 3 days old, they can be fed with animal feed, and the amount of meat feed should be controlled. Generally, it is appropriate to feed about 100g of meat feed per 100 ducklings each time, and feed twice a day; it is best to chop the animal feed into meat paste and mix it into the food for the ducklings to eat. Feeding ducklings with meat feed in an appropriate amount can significantly improve the growth and development speed of the ducklings; when the ducklings are 4 to 5 days old, the breeder can feed the ducklings with green feed, and the amount of green feed should account for 15% to 20% of the total feed when the ducklings are 3 weeks old. To ensure that the green fodder is fresh, of good quality, non-toxic and free of mold, it is best to chop it before feeding, and it is best to feed it immediately after harvesting.

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 belongs to the technical field of meat food processing, and particularly relates to a meat ball processing device which comprises a rack, a valve plate switching mechanism, a crushing and extruding mechanism, a cutting mechanism and a valve plate switching mechanism. The crushing and extruding mechanism and the cutting mechanism are fixedly mounted in a station groove of the rack; the crushing and extruding mechanism is used for crowding, crushing and extruding strip-shaped meat paste; the valve plate opening and closing mechanism is connected with the valve plate and used for controlling opening and closing actions of the valve plate; and the cutting mechanism is used for cutting off the meat food in the material passing channel so as to form ball-shaped meat balls. According to the scheme, the device integrates the functions of crushing, stirring and extruding, cutting and forming and the like, rapid processing of meat balls is achieved, all functional links do not need manual intervention, the pollution probability of meat food and the manual workload are reduced, and automatic processing of the meat balls is facilitated.

The invention discloses a fresh-keeping process for shrimp cakes rich in astaxanthin, and relates to the technical field of food processing, and the specific process steps are as follows: step one, raw material preparation: step a, shrimp meat paste preparation: selecting a fresh shrimp meat raw material rich in astaxanthin, cleaning and removing impurities of shrimp meat, mincing the treated shrimp meat, and adding the minced shrimp meat into a dough; then adding the egg white liquid, the flour, the corn starch and the seasoning, and uniformly mixing together; step b, preparing seafood soup-stock blasting beads: mixing water, shrimp shells, dried scallops, carrots, salt and cooking wine together, boiling, separating soup from residues to obtain soup-stock, adding sodium alginate into the soup-stock, and dropwise adding a calcium carbonate solution to solidify and shape the soup-stock to prepare the seafood soup-stock blasting beads; step 2, making the shrimp cake: uniformly mixing the shrimp meat paste with the seafood soup-stock blasting beads, and then performing compression molding on the stuffing by adopting a specific mold, so as to obtain a shrimp cake primary product; the seafood soup-stock blasting beads are used, so that the shrimp cake is rich in nutrition and rich in taste.

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

The invention relates to the technical field of food processing, in particular to a processing method of fungal protein. The technology provided by the invention is mainly applied to the treatment and modification of fungal proteins, and aims to improve the texture characteristics and digestion performance of the fungal proteins so as to produce substitute protein products with texture and mouth feel similar to those of meat. The technology is not only suitable for processing fungal protein products in the food industry, but also has wide application prospects including but not limited to fungal protein meat balls, fungal protein meat paste, fungal protein sausages and other food products without obvious fiber structures.

The invention relates to a flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and a preparation method of the flammulina velutipes substitute meat ball. The meat substitute is prepared from the following raw material components in parts by mass: 50 to 90 parts of meat paste, 2 to 10 parts of needle mushroom powder, 8 to 40 parts of water, 1.5 to 2.0 parts of light soy sauce, 0.5 to 1.0 part of oyster sauce, 0.2 to 0.5 part of pepper powder and 0.05 to 0.10 part of ginger powder. The flammulina velutipes is dried and prepared into powder, and the powder is added into the meat paste, so that the prepared flammulina velutipes substitute meat balls are high in nutritional value, good in appearance, moderate in chewiness and unique in taste; the meat intake can be effectively reduced, the unique salt-reducing and freshness-increasing effects are achieved, and meanwhile the product yield and the acceptability of the product are improved.

The utility model relates to the technical field of chopping and mixing machines, in particular to an anti-blocking chopping and mixing machine for cat strip processing, which is characterized in that meat is put into a chopping and mixing mechanism, the top of the chopping and mixing mechanism is shielded by a shielding mechanism, then the meat is chopped and mixed by the chopping and mixing mechanism, and meanwhile, formed meat paste is discharged by a discharging mechanism. The practicability of the equipment is improved; comprising a chopping mechanism, the device further comprises a shielding mechanism and discharging mechanisms, the discharging mechanisms are all installed on the chopping and mixing mechanism, and the shielding mechanism is installed on the discharging mechanisms. The chopping and mixing mechanism is used for chopping and mixing meat, the shielding mechanism is used for shielding the upper part of the chopping and mixing mechanism, and the discharging mechanism is used for discharging meat paste.

The present application belongs to the technical field of meat pickling, and particularly relates to a fish meat sauce pickling processing device. When the device is used, fish meat is first sent to a sauce smearing mechanism in a shell. In this process, a conveying assembly conveys the fish meat, and a sauce smearing assembly smears sauce on the fish meat. Then, the fish meat smeared with the sauce is sent into a vacuum bin. The fish meat is clamped by a fish meat clamping assembly, and the fish meat clamping assembly is driven to move by a driving assembly, so that different fish meat clamping assemblies clamp fish meat respectively. Then, the vacuum bin is closed, and sauce penetration is accelerated by means of pulse vacuum. The device reduces manual contact and reduces the labor intensity of workers during pickling. Meanwhile, the device accelerates sauce penetration by means of pulse vacuum, and shortens the pickling time.

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 belongs to the technical field of meat processing, and particularly discloses a method for improving the processing quality of frozen pork, which comprises the following steps: selecting pork tenderloin frozen at-18 DEG C for 3 months, unfreezing, and mincing into meat paste by using a meat mincer; adjusting the pH value of the meat paste sample to 9-11, and then transferring the sample into a magnetic field experiment box for magnetic field treatment; neutralizing the sample until the pH value is 6.5, maintaining for 10 minutes at the temperature of 4 DEG C, and centrifuging to obtain a meat paste precipitate; according to the method for improving the processing quality of the frozen pork, meat product processing quality reduction caused by protein denaturation in the freezing process is inhibited, the magnetic field technology is applied to the pH-shifting meat protein treatment process, the interaction between water molecules and protein is accelerated through the magnetic field, the pH-shifting meat protein treatment effect is improved, and the meat product quality is improved. The technical defects of pH-shifting are overcome, and the processing characteristics of frozen meat products are improved.

The invention discloses a Chinese yam and Chinese wolfberry shrimp cake production process, and particularly relates to the technical field of food production, which comprises the following steps: preparing table salt, white sugar, vegetable oil, monosodium glutamate and pepper powder, Chinese yam powder, Chinese wolfberry powder and shrimp meat, removing heads, shells and shrimp lines of shrimps, mincing the shrimp meat by using a meat mincer, adding the table salt, the white sugar, the vegetable oil, the monosodium glutamate and the pepper powder on the basis of the shrimp meat, and uniformly stirring; the preparation method comprises the following steps: firstly, preparing shrimp meat paste, then adding Chinese yam powder and Chinese wolfberry fruit powder, chopping to form the shrimp meat paste, shaping the chopped shrimp meat paste by using a round mold, putting into a quick-freezing cabinet for quick-freezing, then putting into a refrigerator for freezing storage, and heating the prepared frozen shrimp cake product by using a heating box. The prepared shrimp cake is sufficient in moisture, moderate in hardness and chewiness, fine and smooth in taste, compact in texture, sufficient in shrimp flavor, regular in product shape, smooth in surface, attractive in color and luster, good in overall condition, good in taste, high in nutritive value, simple in production process, low in production cost and easy to produce and sell in a large scale.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

The invention discloses a production process of anti-hair loss baked grain, which relates to the technical field of baked grain production, comprising 65% chicken, 20% salmon meat, 3% chicken liver, 3% chicken heart, 2% deep-sea fish oil, 2% Antarctic krill oil, brewer's yeast powder, 1% chicken fat, mixed fruit and vegetable powder, cellulose, yucca powder; additive composition: 0.3% manno-oligosaccharide, 0.3% xylo-oligosaccharide, egg yolk lecithin, calcium hydrogen phosphate, serine, sodium hyaluronate for pets, taurine, lysine, methionine, tyrosine, glutamine, chloride Choline, vitamin A, vitamin D3, vitamin E, niacinamide, D-calcium pantothenate, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, biotin, protein zinc, protein iron, protein copper, protein manganese, rosemary extract, tea polyphenols, S1, raw and auxiliary materials collection: S2, meat paste enzymatic hydrolysis, add the minced material into the enzymatic hydrolysis tank, the enzymatic hydrolysis time is one hour, the temperature is 50°-60°, after reaching the specified time, the temperature is raised to inactivate the enzyme, and the material is discharged at the lower temperature. The present invention has the characteristics of high process integration.

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.

Mealworm Larvae Protein Pate A mealworm larvae protein pate is prepared by heating blanched larvae. A pulp and a first separate liquid fraction, produced by placing the heated blanched larvae in a juice extractor, are then separated. The pulp is mixed with boiling water to create a diluted pulp. The diluted pulp is pulverized, preferably using a high-speed blender, until a homogeneous texture and color are achieved. A second extraction is carried out to produce a second separate liquid fraction. The first and second separate liquid fractions are combined to produce mealworm larvae protein juice, which can then be cooked with butter, egg yolks, and dry ingredients to produce mealworm larvae protein pate.

The invention relates to the technical field of food processing, and discloses okra minced fish and shrimp slices and a preparation method thereof. The preparation method of the okra minced fish and shrimp slices comprises the following steps: mixing and mincing tilapia meat and shrimp meat into meat paste, and mixing to obtain minced fish and shrimp mixture; smashing okra into paste to obtain okra paste; uniformly stirring the butter, the okra paste and the seasoning; then adding the prepared minced fish and shrimp mixture to obtain a mixture; and baking the mixed materials to obtain the okra minced fish and shrimp slices. According to the preparation method provided by the invention, the storage time of the minced fish and shrimp finished product is prolonged, the phenomenon of spoilage in the long-time storage process is avoided, and the problem that the existing commercially available minced fish and shrimp finished product is easy to spoilage in the long-time storage process is solved.

The utility model relates to the technical field of feed production, and discloses chicken frame bone meal cooking equipment which comprises a cooking frame, a muddy meat squeezer is fixedly installed on the inner wall of the cooking frame, a muddy meat spray head is fixedly installed on the right side of the muddy meat squeezer, and a muddy meat cooking mechanism is fixedly installed in an inner cavity of the cooking frame. A conveying belt is driven by a conveying wheel to conduct transmission, the conveying belt drives minced meat to move rightwards, the minced meat enters a cooking frame, then water in a water tank enters a high-temperature steam engine through a communicating pipe, the high-temperature steam engine heats the water into steam, and the steam enters an air outlet pipe from an air inlet pipe through an air pump; and steam enters the air injection pipe frames from the air outlet pipes and then is sprayed out from the air injection holes in the air injection pipe frames, the steam sprayed out of the air injection pipe frames located on the upper portion directly cooks the meat paste, and the steam sprayed out of the air injection pipe frames located on the lower portion cooks the meat paste through the air holes.

The utility model relates to a beating device for meatball making, which comprises a working table, a turntable, a first motor, a beating mechanism and a scraping structure, the turntable is rotatably connected to the working table, the first motor is mounted at the lower end of the working table, and the output end of the first motor upwards penetrates through the working table and is in transmission connection with the turntable; the beating mechanism and the scraping structure are both installed on the workbench, the output end of the beating mechanism is located above the rotating disc, the lower end of the output end of the scraping structure abuts against the rotating disc, and the output end of the scraping structure inclines towards the rotating direction of the rotating disc. According to the utility model, the beef is repeatedly beaten by simulating manual work through the beating mechanism, so that fine and pure meat paste can be obtained; minced meat can be guided through the scraping structure, the minced meat is concentrated to the middle of the rotating disc to be beaten, the action that the minced meat is manually concentrated is simulated, and it is ensured that beef can be comprehensively and evenly beaten.

1. Name of the product in this design: Packaging box label (Qianli Potato Mushroom Meat Sauce Noodles). 2. Purpose of this design: For packaging of instant noodles in buckets. 3. The key design feature of this product is its pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is a two-dimensional product; other views are omitted.

The invention discloses juicy peach flavored meat paste and a processing method thereof. According to the invention, air-dried meat is used as a main raw material, air-conditioned refrigerated juicy peaches are used as an acid pickling and seasoning auxiliary material, the air-dried meat is cut into diced meat or diced meat is subjected to vacuum ice-temperature pickling with a spicy pickling liquid for two rounds, a reaction kettle temperature-controlled frying technology is adopted, and spicy seasoning and concentrated bone soup are added during frying so as to improve flavor and taste; the acid pickling seasoning auxiliary material diced peaches are added before being taken out of the pot, and after vacuum canning and flexible sterilization, the special acid pickling meat paste applied to table application scenes such as spicy sour soup, noodles, rice noodles and Chinese hamburgers is prepared, and the quality guarantee period of the product can reach more than 6 months.

The present invention relates to the technical field of sealing detection, and in particular to a bottled sealing detection device and method for a meat paste storage tank, comprising two conveyors, a bottled sealing detection device is arranged between the two conveyors, a loading mechanism and a unloading mechanism are respectively arranged between the two conveyors and the bottled sealing detection device, the bottled sealing detection device comprises a fixed platform, an annular mounting platform, a placement groove, a water vapor pressurization detection component, a first driving member, a discharge component, a plurality of sealing disks, a plurality of sealing cylinders and a plurality of lifting components, the lifting component is controlled by the water vapor pressurization detection component to drive the sealing disk to move upward, so that the sealing disk and the sealing cylinder are pressed tightly, the meat paste storage tank is sealed, and then the water vapor gasification detection component is used to fill water into the sealed sealing cylinder after sealing and pressurize the sealing of the tank body, the overall automatic detection is performed, and the sealing is detected by combining liquid and gas for pressurization, so that the measured data is more accurate.

The utility model discloses a feed mixing device with an inner wall caking prevention function, which comprises a mixing barrel, the upper end face of the mixing barrel is communicated with the outside, a stirring and mixing component is arranged in the mixing barrel, two groups of connecting components are arranged in the mixing barrel, and two groups of cleaning components are arranged in the mixing barrel. The cleaning assembly is connected with the stirring and mixing assembly through the connecting assembly, four evenly-distributed supporting legs are arranged on the lower end face of the mixing barrel, the lower end face of the mixing barrel is communicated with a discharging pipe, and an electric valve is arranged in the discharging pipe. According to the utility model, meat paste, feed, yeast and the like in the mixing barrel can be fully mixed and stirred by arranging the stirring and mixing assembly, the inner wall of the mixing barrel can be cleaned by rotating the cleaning assembly, and the pasty feed is prevented from being adhered to the inner wall of the mixing barrel, so that the pasty feed is prevented from caking on the inner wall of the mixing barrel.

The invention relates to an automatic processing device, in particular to an automatic processing device for minced fillet. The automatic surimi processor comprises a bottom plate, a mounting frame, a supporting plate, a processing box, a first motor, a stirrer and the like, the mounting frame is fixedly connected to the middle of the bottom plate, the processing box is fixedly connected to the left side of the mounting frame, the supporting plate is fixedly connected to the right side of the lower portion of the mounting frame, and the first motor is fixedly mounted at the top of the supporting plate; a stirrer is rotationally connected into the processing box, and an output shaft of the first motor is fixedly connected with the stirrer. The effect of cooling minced meat is achieved through the cooling mechanism, the problem that the taste of meat paste is affected by a traditional cooling mode is solved, the effect of preventing the meat paste from being blocked is achieved through the premixing mechanism, and the processing efficiency is further improved.

The utility model provides chicken paste mixing equipment which comprises a base, a mixing box, a guide clamping seat and a feeding assembly, and the surface of the guide clamping seat is fixedly connected with the inner wall of the mixing box; the feeding assembly comprises a discharging sieve plate; the surface of the discharge sieve plate is fixedly connected with the inner side of the guide clamping seat; a hemispherical guide block is fixedly connected to the middle of the top of the discharging sieve plate; the bottom of the inner wall of the mixing box is fixedly connected with an electric telescopic rod; the bottom end of the electric telescopic rod is fixedly connected with an extrusion circular ring. The bottom of the discharging sieve plate is rotationally connected with a transmission shaft; spiral stirring blades are fixedly connected to the surface of the transmission shaft; a conical box is fixedly connected to the bottom of the inner wall of the mixing box; the top of the surface of the conical box is fixedly connected with a screening bottom plate. And by arranging the feeding assembly, the problem that the material mixing progress is affected due to the fact that feeding is limited can be avoided while uniform mixing is guaranteed on the whole, and then the material mixing efficiency is improved.