A high-efficiency processing device for sausage processing and anti-sticking

Abstract

The invention provides a high-efficiency processing device for sausage processing and anti-sticking. It includes a feeding box, a main body box and an air-drying box. Composed of slices and circular hobs, and the bottom of one side of the feed box is connected to the inclined plate, making it easier for the meat to slide down. When the rotary scraper rotates, the circular hob chops the meat into pieces. The arc shape of the rotary scraper The scraper can scrape off the meat slices stuck to the inner wall of the feeding box, so that the meat slices can be scraped into the arc and cut again. There is a seasoning funnel nested on the top of the main box, and the whole seasoning funnel is embedded in the main box. The material funnel has a hollow hole, which makes the seasoning and meat blend perfectly, and makes the seasoning not easy to oxidize.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sausage processing device. Background technique [0002] The existing high-efficiency processing device for sausage processing and anti-sticking will stick to the feed port due to the stickiness of the meat itself during the meat cutting process, so that the feed port will be blocked, and it can only be single or roughly when stirring the meat and seasoning. Mixing does not allow the meat to be turned over, so that the meat and seasonings cannot be fully integrated. It is easy to squeeze the casing when winding and segmenting the sausage manually. After the sausage is made, it must be washed before hanging to dry, and the sausage is hanging outdoors to dry. It is easy to be pecked by sparrows, and it is not easy to dry when hanging indoors to dry. Contents of the invention [0003] The object of the present invention is to provide a high-efficiency processing device for sausag...

AI Technical Summary

Problems solved by technology

[0002] The existing high-efficiency processing device for sausage processing and anti-sticking will stick to the feed port due to the stickiness of the meat itself during the meat cutting process, so that the feed port will be blocked, and it can only be single or roughly when stirring the meat and seasoning. Mixing does not allow the meat to be turned over, so that the meat and seasonings cannot be fully integrated. It is easy to squeeze the casing when winding and segmenting the sausage manually. After the sausage is made, it must be washed before hanging to dry, and the sausage is hanging outdoors to dry. Easy to be pecked by sparrows, not easy to dry when hanging indoors

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