81 results about "Stuffing mix" patented technology

A preparation method for a frozen steamed-stuffed-bun comprises the following steps: a, stuffing preparation; b, flour mixing; c, dough pressing and preparing; d, fermentation; e, refrigeration; and f, packaging and warehousing. On the basis of inheritance of a conventional fermentation technology, the preparation method is combined with the modern refrigeration technology, and helps to fully guarantee abundance and diversification of the stuffing, so that different demands of the vast number of consumers are satisfied. Because the prepared frozen steamed-stuffed-bun is convenient to preserve, by expanding scale channel of the bun, the frozen steamed-stuffed-bun is conveniently supplied for the consumers; and the frozen steamed-stuffed-bun is convenient to take and is fresh and tasty whenever being taken after directly steamed for 25 minutes.

The invention provides a method for producing a Chinese chestnut crisp-baked cake, which comprises the following steps: taking cropped and fresh Chinese chestnut as a main raw material, boiling, quick-freezing, fragmenting, mixing by taking a little of japonica rice powder as a stuffing coupling agent and adding ice water, mechanically shaping, quick-freezing, starching, putting bran bread, refreezing and the like. The prepared Chinese chestnut crisp-baked cake is characterized in that the granular Chinese chestnut is taken as a main stuffing, wheat flour and corn flour are taken as a middle starched layer and the bran bread is taken as an outer layer. According to the invention, a refrigeration technology is fully used for conveniently processing, and the original color and flavor of the Chinese chestnut is reserved; the nutrient value of the Chinese chestnut is reserved to the utmost limit by adopting the granular Chinese chestnut as the stuffing; the Chinese chestnut crisp-baked cake is crisp outside and fragrant inside due to the starched layer and the bran bread layer.

The invention provides a shrimp dumpling and a preparation method thereof. According to the invention, wrappers and a stuffing material are prepared according to a weight ratio, and the procedures of stuffing mixing, flour kneading, shaping, steaming, quick-freezing and preservation are carried out so as to prepare the shrimp dumpling, wherein the wrappers are prepared from potato starch, modified cassava starch, salt, lard oil and boiled water (with a temperature of 87 DEG C), and the stuffing material is prepared from peeled shrimps, white pepper powder, minced fat meat, chicken powder, diced bamboo shoots, sesame oil, monosodium glutamate, potato starch, salt, diced fat meat, sugar, onion oil and fermented soya bean oil. Compared with the prior art, the invention has the following advantages: the wrappers have high transparency, beautiful shapes, a long preservation time, good taste and high nutritional values; and the preparation method has the advantages of an excellent process, low cost, etc.

The invention discloses an industrial processing method for frozen rice flour dumplings. Based on the traditional rice flour processing and conventional rice flour dumpling processing techniques, different kinds of rice are mixed to form the main material of wrappers, a proper amount of starch can be added into the main material, the materials of wrappers are heated, pasted and filled into a dumpling making machine, and stuffing is added to make rice flour dumplings. The rice flour dumplings processed by the method can be eaten after being heated for a short time; the stuffing made by mixing various kinds of meat, vegetables, grain food, nutrients and seasonings can be filled into the rice flour dumplings; and the rice flour dumplings are quick, convenient, safe and sanitary for eating and the nutrients of the rice flour dumplings are balance. The method has the advantages of reasonable processing process, simple and convenience manufacturing and suitability for large-scale industrial automatic production. The rice flour dumplings produced by the invention offer an excellent mouthfeel, the appearance of the dumplings is glittering and translucent, the fragrance and color are attractive, the dumplings do not break during long-time cooking and can be eaten after being heated for 5 minutes, and the dumplings are instant and convenient; and the rice flour dumplings which are sterilized are protected against any pollution, so the rice flour dumplings have long shelf-life under preservative-free and freezing conditions, and the commercial quality guarantee period of the dumplings can reach 6 to 12 months.

The invention relates to the food field, and particularly relates to a manufacturing method for steamed stuffed buns with pork stuffing. The manufacturing method comprises a manufacturing method for wrappers, a manufacturing method for stuffing, a method for wrapping the steamed stuffed buns and a method for steaming the steamed stuffed buns. The method for the wrappers comprises the following steps of preparing 11) alkalized dough, (12) leavened dough, (13) unleavened dough, (14) three-in-one dough and the (15) wrappers. The manufacturing method for the stuffing comprises the steps of (21) preparing materials, (22) manufacturing, and (23) mixing the stuffing. The method for wrapping the steamed stuffed buns and the method for steaming the steamed stuffed buns comprise the steps of putting about 17 g of the stuffing in a wrapper, kneading 18-22 folds uniformly, wrapping the stuffing in the wrapper, putting the steamed stuffed buns in a steamer, and steaming for 6 minutes with big fire. The wrappers are leavened but not coarse, are soft and can withhold oil; mouthfeel is soft and non-stick; the stuffing has rich aromatic flavor; soup is delicious; no additive is used in the manufacturing process, so that the steamed stuffed buns are green, safe and healthy.

A processing method of steamed buns stuffed with pork comprises the following steps that after 50-100 parts by weight of pigskin is taken and cleaned, 100-150 parts by weight of water is added into the pigskin, slight boiling is kept for 1 h, and after being cooled, the mixture is placed into a refrigerating chamber where the temperature is 3-5 DEG C to form pigskin jelly; 30-50 parts by weight of chopped green onion, 35-45 parts by weight of fresh ginger, 10-15 parts by weight of salt, 10-15 parts by weight of aginomoto and 50-70 parts by weight of water are taken, mixed and stirred for 5 min into an auxiliary material; 200-250 parts by weight of pork is twisted for 10 min, the pigskin jelly and the auxiliary material are added into the pork, stirring is carried out for 30-35 min, and stuffing is formed; dough is prepared into circular wrappers with the weight being 8-9 g and the diameter being 6.5-7.5 cm, 11-13 g of the stuffing is wrapped with each wrapper so that steamed buns stuffed with the pork can be formed; the made steamed buns stuffed with the pork are packed and placed into a refrigeration house to be stored. The steamed buns stuffed with the pork is abundant in mouthfeel, good in taste and long in shelf life, the processing craft is simple, the processing cost is low, and the steamed buns stuffed with the pork are suitable for being produced in batch.

The invention relates to a technology for processing curried onion clyster dumplings. The process is characterized by taking onion and curry powder as base materials, taking skin aspic as a soup substrate, taking streaky pork, seaweed, soybean salad oil and the like as auxiliary materials, adding condiments such as soy sauce, ginger, salt, monosodium glutamate, soft sugar and the like, and mixing the materials to prepare a stuffing. The dumplings are prepared by the following steps of: material pretreatment, dumpling wrapper preparation, stuffing preparation, dumpling making, frozen packaging and the like. The dumpling has the advantages of unique flavor, proper amount of soup, and fresh and concentrated taste.

The invention discloses fried onion pancake with dried meat floss. Every 100 parts of the fried onion pancake with the dried meat floss comprise, by weight, 15-30 parts of dough, 5-10 parts of pastry and 60-85 parts of fillings. The fried onion pancake has the advantages that the fried onion pancake with the dried meat floss has thin skins, large quantities of fillings, strong aroma of onions, unique flavor and high healthcare value, is delicious and contains abundant nutritional components; wind-cold dispersing, refreshing, blood pressure reducing and asthma resisting effects and the like can be realized by added onion components, accordingly, healthcare effects can be realized for people who suffer from hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases, and the fried onion pancake is an environment-friendly, healthcare, leisure and convenient product with comprehensive nutrition, novel flavor and dried meat floss and is suitable for people of all ages and both sexes, and requirement of different types of people can be met.

The invention discloses an instant baked wheaten cake, which comprises wrappers and stuffing wrapped in the wrappers. The preparation method of the instant baked wheaten cake comprises the following steps: mixing wheat flour, seasoning powder and flour modifier with warm water, carrying out dough making, standing and fermenting; placing the fermented dough in wrapper calendar, and obtaining a band after rolling, thinning and stretching; uniformly coating mixed butter on both sides of the band and obtaining a coated band; rolling the coated band into an elongated dough roll and obtaining the dough roll; rolling the dough roll from one end, winding it round and round into a ball, carrying out cooling and standing with room temperature wind, and obtaining a dough roll ball; rolling the dough roll ball into wrappers for the baked wheaten cake to provide a spare use; cutting cooked meat into diced meat, and obtaining cooked meat stuffing; placing a right amount of cooked meat stuffing in the wrappers for the baked wheaten cake, wrapping the wrappers up into buns and pressing the buns flat to obtain semifinished products of the baked wheaten cake; quick-freezing and packaging the semifinished products of the baked wheaten cake to obtain the finished products of the instant baked wheaten cake. The instant baked wheaten cake has characteristics of short baking time, large stuffing and thin wrappers, crispy and flaking wrappers, fat but not greasy stuffing and delicious and fragrant taste.

The invention discloses a making method of chicken meat and purple potato rolls, and belongs to the field of foods. The method comprises the following steps: A, making filling materials; B, performing medium treatment on purple potatoes; C, weighing the filling materials, and forming the weighed filling materials to squares; D, cooking the square filling materials; E, deep-frying the cooked square filling materials; and F, packaging the deep-fried filling materials. The chicken meat and purple potato rolls have the greatest characteristic that the chicken meat and purple potato rolls are cooked foods, are convenient to compound, and can be eaten after being heated through microwaves or electric baking; besides, the purple potatoes contain rich trace elements, and also have a peculiar medical value; when the purple potatoes and the chicken meat are organically combined, the nutrition is richer, and the chicken meat and purple potato rolls are suitable for old people and young people; besides, the chicken meat and purple potato rolls are cooked ready-to-eat products, and are suitable for industrial production.

Disclosed is a kind of food containing stuffing and wrapper, wherein the wrapper is made from dasheen or potato and sweet potato as the raw material instead of wheat flour through the steps of steaming, kneading, stirring, charging sweet potato starch, kneading into adhesive lumps.

The invention relates to a making method of meat pies. The making method of the meat pies is characterized in that preserved vegetables are firstly soaked in cold water, then the water is drained, then streaky pork is cut into shreds, the meat shreds are mixed evenly with cooking wine, monosodium glutamate, white sugar, chicken essence, sesame oil and peanut oil are added to the meat shreds and mixed evenly, finally the preserved vegetables are added to the meat shreds and mixed evenly, a proper amount of the cold water is added to flour, then the flour with water is kneaded into dough with proper softness, the dough is made into dough parts, the dough parts are rolled into thin pies, fillings are wrapped up by the thin pies, the thin pies are closed up and made to be pie-shaped, the ready-made meat pies are placed into an electric baking pan, the top temperature is adjusted to be 160 DEG C, the bottom temperature is adjusted to be 180 DEG C, and the meat pies are baked for 12 minutes. The meat pies have the advantages that making is simple, nutrition is rich, wrappers are thin, the fillings are many, the meat pies are crispy and delicious, taste is unique, and demands of consumers can be met.

The invention discloses a spring roll flavoured dried bean curd, relating to the technical field of processing of foods. The spring roll flavoured dried bean curd is made by mainly adopting the following steps: removing impurities of soybean, immersing, and grinding into thick liquid to obtain soybean paste; separating thick liquid from residues after boiling the soybean paste by using big fire at 65-80 DEG C; adding an emulsifier, namely monoglyceride, the weight of which is 0.2% of that of dry soybean, into filtered thick liquid, cooling till boiling after uniformly mixing, and keeping for 5-10 min; after filtering the thick liquid, adding bittern, keeping, breaking, pouring and squeezing, releasing from cloth to obtain skin of beancurd; and cutting the skin of beancurd into blocks, adding stuffing, wrapping to form a shape like a spring roll, putting into a packaging bag, sealing, and sterilizing to obtain the spring roll flavoured dried bean curd. According to the invention, the single form of the traditional dried bean curd is changed; the spring roll flavoured dried bean curd is novel in shape and abundant in taste and can sufficiently satisfy requirements of customers; the emulsifier, namely monoglyceride, is added in the making process of the skin of beancurd; therefore, the skin of beancurd has higher plasticity and is difficult to break after sizing; the quality is more delicate; and the mouth feel is better.

The invention belongs to the field of food processing, and relates to a preparation method of potato and coarse cereal cakes namely products which are made by using potatoes as a staple food through rational nutrition collocation of the potatoes and local featured products. According to the preparation method disclosed by the invention, potato whole powder, triticum aestivum powder, coarse cereal powder and the like are used as raw materials, and the potato and coarse cereal cakes are prepared through the following steps of mixing the raw materials in a certain proportion, spraying salt water to a dough mixing machine for mixing so as to obtain dough, performing normal-temperature fermentation for 30min, and after the dough is fermented completely, performing extruding and kneading with a dough kneading machine for 30-40min, so as to form uniform stable dough; enabling the uniform stable dough to be pressed to be level and thin, performing cutting to obtain cakes of 100cm2, wrapping fillers which are prepared in advance with the cakes, and performing shaping in a special mold for compression so as to obtain shapes of different mounting patterns; and performing baking in a baking oven of 200 DEG C for 30min, taking out the baked potato and coarse cereal cakes for airing for 30min, and performing packaging so as to obtain finished products. According to the preparation method disclosed by the invention, potato products are deeply developed, and the application range of the potato products as the staple food is enlarged. The potato and coarse cereal cakes are reasonable in collocation, rich in nutrition, and beneficial for healthy food and drink. The potato and coarse cereal cakes are complete in shape, bright in color, moderate in sour and sweet degrees, loose and soft in tissue and chewy in mouth feel.

The invention discloses a making method of ready-to-eat rice cakes. The making method comprises the following process steps of selecting polished long-grained non-glutinous rice flour, glutinous rice flour and white sugar, adding yeast powder and warm water, performing uniform mixing to obtain a mixture, placing the mixture in the environment of 25 DEG C, performing fermentation for 4h, adding soybean polysaccharide and sucrose ester, and blending ingredients so as to obtain mixed rice paste; grouting the mixed rice paste to a mold through a grouting machine, wherein the grouting amount is 2 / 5 of the mixed rice paste; pouring 1 / 5 of a filler to the mixed rice paste in the mold so as to obtain a new mixture; pouring the mixed rice paste to the mold in the new mixture, wherein the grouting amount is 1 / 5 of the mixed rice paste; pushing the mold after being grouted into a preheated oven, performing baking, then performing cooling and performing demolding so as to obtain the rice cakes; performing metal detection on the rice cakes, and removing bad substances, so as to obtain finished products; and performing modified atmosphere packaging on the finished products. The glutinous rice flour and the polished long-grained non-glutinous rice flour are in an appropriate proportion, so that the rice cakes which are moderate in soft and glutinous mouth feel and are not liable to stick teeth are made; and corn bran, black and white sesame seeds and red bean meal which are added can add calcium and protein for single grain raw materials, so that the effects of strengthening the spleen and stomach and promoting digestion are achieved. The ready-to-eat rice cakes are ready-to-eat flavored foods suitable for old people and young people.

A stuffed bun processing machine is composed of dough kneading screw pair, stuffing mixing screw, pair, dough-stuffing conveging head, bun shaping unit, automatic dough supplying unit, wheat flour supplying unit, blowing unit, conveying belt and drive system.

The invention discloses a stuffing machine for making dumpling stuffing, which comprises a stuffing bucket, the stuffing bucket is installed on the base of the stuffing bucket, an insulation device is installed on the outer wall of the stuffing bucket, a working platform is arranged above the stuffing bucket, and the working platform There is a servo motor at the center of the filling mixing barrel on the upper side, the servo motor is connected to the rotating shaft, and the end of the rotating shaft is provided with a stirring wheel. One side of the servo motor is provided with a seasoning quantitative cylinder, and the lower end of the seasoning quantitative cylinder is provided with a collection discharge channel. There is a liquid juice quantitative cylinder on the side, and a spray plate is installed at the lower end of the liquid juice quantitative cylinder. The design of the stirring wheel makes the mixing thorough and the mixing effect is good. The temperature required for the perfect mixing of each raw material is guaranteed through the setting of the heat preservation device.

The present invention provides a manufacture method of Cantonese Luchuan pork sausages. The manufacture method consists of the following steps: raw material selecting, pre-treating, accessory material liquid preparing, even mixing, sausage filling, hole pricking and frame putting, baking, softening, packaging, inspecting, etc. No nitrite is added into the accessory materials of the sausages, the used accessory materials are less in varieties, and at the same time the baking link prevents the formation of carcinogenic substance benzopyrene and realizes a healthier and greener sausage manufacture. Physical and chemical detection index values of the manufactured sausages are better than those of national standards and industry standards, and the shelf life is longer. Fructus phyllanthi powder is added into the accessory materials and reacts with the other accessory materials in the processes of even meat stuffing mixing, low temperature baking and softening, so that the manufacture method has the functions of reducing fat, eliminating greasy feeling, inhibiting rancidity, reducing acid value, extending the shelf life, etc., and the manufactured sausages also have special health-care functions.

The invention discloses a processing method of stuffed potato cake, which comprises steaming sweet potatoes or potatoes, peeling them, mashing them into mud, adding sweet potatoes or potato starch, hammering them to make skins, or mashing Boil crushed sweet potatoes or potatoes into dry sand and sticky paste, add brown sugar or white sugar, oranges, apples, hawthorn and other jams, fruit essences, dairy products, peanuts, sesame seeds, boil them and mix them with salt and essence Beef stuffing, radish stuffing, etc. are made into fillings, and then the leather and fillings are hand-wrapped and molded into small cakes of various shapes. After being quick-frozen in a quick-freezing hoist below minus 25°C, they are packaged in a cold storage. food.

A production method of a novel quick-frozen boiled dumpling belongs to the technical field of food processing, which comprises the following steps: seven groups of 1000 portions of flour are respectively mixed with 50-300 portions of mung powder, 50-300 portions of red bean powder, 50-300 portions of soybean flour, 50-400 portions of corn flour, 50-500 portions of black rice flour, 10-500 portions of pumpkin juice or carrot juice and 50-500 portions of tomato juice, added with proper amount of water and stirred evenly to get a mixture, the mixture is kneaded into dough, and the dough is made into seven boiled dumpling base materials of with different colors, each boiled dumpling base material can be added with various different stuffs to obtain various boiled dumplings which are then refrigerated below the temperature of 0 DEG C. The quick-frozen boiled dumplings respectively have various different nutritional ingredients and colors, and provide more choices for people according to different tastes and habits.

The invention discloses a making technology of spanish mackerel dumplings. The making technology comprises the following steps of pretreating raw materials, making dumpling wrappers, compounding a dumpling filling, making dumplings, freezing the made dumplings and packaging the frozen dumplings. The filling of the spanish mackerel dumplings made by the making technology disclosed by the invention is made by mixing spanish mackerel meat with streaky pork, so that the mouth feel of the filling is not dry, and is sticky; besides, the softness of the pork and the fresh degree and the tender degree of the spanish mackerels are combined, so that the mouth feel of the spanish mackerel dumplings for eaters is good; low-temperature water is added after the filling and seasoning are uniformly stirred, so that the condition that the seasoning penetrates into the filling is considered, and the filling is tasteful; besides, when the filling and the seasoning are further stirred, the filling can be stickier, and the absorption of water is facilitated; the made filling in such manner is fresh, tender and tasteful; carrots and funguses, which are used as auxiliary materials, are rich in nutrition; besides, the funguses are used as an intestinal tract cleaner. The spanish mackerel dumplings made by the making technology disclosed by the invention are delicious and health-care integrally, are convenient to eat, and are good products for people at home, for people for travelling, and for people to visit relatives and friends.

The invention relates to baked wheat cakes, in particular to chestnut mushroom baked wheat cakes and a processing method of the chestnut mushroom baked wheat cakes. The chestnut mushroom baked wheat cakes comprise, by weight, 120 parts of flour, 60 parts of chestnut mushrooms, 32 parts of edible peanut oil, 10 parts of drinking purified water, 2 parts of pepper powder, 9 parts of edible salt, 2 parts of white granulated sugar and 2 parts of monosodium glutamate. The processing method includes the steps of material selecting, raw material pretreatment, chestnut mushroom stuffing mixing, crisp making, dough making, stuffing package and forming and baking. The new edible method for the chestnut mushrooms is developed, and the snack food of innovate taste is provided for the public. As the snack food, the chestnut mushroom baked wheat cakes are suitable for all, have a distinctive flavor because the chestnut mushrooms rich in nutrient are added, and will remain the flavor for a long time after being eaten.

The invention discloses a method for processing health-care purple sweet potato glutinous rice cakes. The method is characterized by comprising the following aspects: (1) enzymolysis treatment: addingwater into glutinous rice flour, conducting boiling treatment, and then adding amylase to the boiled mixture, and conducting standing at a constant temperature; (2) steaming: adding a mixed inoculantinto a zymolytic glutinous rice liquid, conducting mixing, placing the mixed material into an incubator for fermentation, adding purple sweet potato powder and corn flour to the fermented mixture, and conducting kneading and steaming; (3) dough kneading: adding nutrition powder to the steamed glutinous rice dough, and conducting manual kneading; (4) stuffing preparation: crushing Pili nuts, chestnuts, hazelnuts, cashews and peanuts to obtain mixed powder, and respectively stir-frying and steaming the mixed powder; (5) curing: wrapping stuffing powder with glutinous rice wrappers, conducting pressing for shaping to obtain primary prepare rice cakes, adding water and fresh milk into a pot, and conducting braising; and (6) frying: heating soybean oil, and immersing the cured rice cakes in the soybean oil for the frying.

The invention discloses a potato starch dumpling production method and a potato starch dumpling product produced with the same. The method comprises the steps as follows: potato starch is poured in abasin, boiled water boiled in advance is added, the potato starch is uniformly stirred with chopsticks, the obtained dough is poured onto a chopping board, and potato starch balls are formed through kneading with hands and rolled into dumpling wrappers; the dumpling wrappers are filled with one or more of green Chinese onion filling, shiitake mushroom filling, celery filling and Chinese cabbage filling prepared in advance. The production process of the method is concise, comprises simple steps and is easy to implement, and potato starch dumplings with rich nutrition, good taste, compact texture and good shapes can be quickly produced. The new type of the potato starch dumpling product is added to dumpling product families, the new enterprise development idea is broadened, and the potato starch dumpling product can particularly meet the requirement of modern people for consumption fashion and novel tastes, can meet taste demands of different people, is suitable for people of all ages, has rich nutrient value, is beneficial to body health if eaten for a long term, can be popularized widely and has remarkable economic and social benefits.

The invention discloses loquat filled chocolate. The chocolate is prepared from the following main raw materials in parts by weight: 500-800 parts of loquat, 1000-1300 parts of dark chocolate, 65-85 parts of gel, 2-4 parts of sucrose ester, 50-80 parts of butter, 100-280 parts of white granulated sugar, 200-380 parts of glucose syrup and 80-180 parts of honey. According to the loquat filled chocolate, high-quality loquat is adopted as a raw material of fillings, and the nutritional value of loquat is maintained. The prepared loquat filled chocolate is neither too soft nor too hard, has an excellent chewiness, keeps the unique sweet taste and rich fragrance of loquat while the unique flavor of chocolate is maintained, and can meet the requirement for taste of most people.

The invention discloses a preparation method of steamed pork dumplings and aims to provide steamed pork dumplings that are fragrant in flavor and have a health-care value. The technical scheme adopted by the invention comprises the following processing steps of: mixing fillings, making pork dumplings, inserting pine needles into the pork dumplings, stifling the fork dumplings, packaging the stifled pork dumplings in vacuum, and preserving the pork dumplings at low temperature. The invention discloses the preparation method which comprises the following steps of: (1) adding cooked diced meat, soy sauce, salt and monosodium glutamate into glutinous rice to be used as the fillings, uniformly mixing the fillings; (2) wrapping up the fillings.by flour wrappers to obtain unripe fork dumplings; (3) inserting the fresh pine needles in the unripe fork dumplings; (4) putting the unripe fork dumplings with inserted pine needles into a food steamer to steam and completely cook the unripe fork dumplings by steam, so as to obtain cooked fork dumplings; (5) pulling out the pine needles after cooling the cooked fork dumplings, and packaging the cooked pork dumplings in vacuum by a plastic food package bag; and (6) sending the packaged cooked port dumplings to a refrigerating chamber for low-temperature preservation. The method disclosed by the invention is simple and convenient to operate, and the port dumplings are delicious in taste and fragrant in flavor, and have a health-care effect.

The invention relates to a crushing and stirring device, in particular to a multifunctional stuffing mixing robot. Firstly, materials for preparing stuffing or balls are crushed into a size, which canleak from small holes below a crushing casing, by a crushing device, then, after repeated impact by an impact device under the action of a power device, the impacted stuffing accumulates, overflows and falls into a stirring device, the stuffing is stirred in the forward direction, and the stirred stuffing is discharged in the reverse direction; a stirring funnel device is mounted inside a mounting support box body; the stirring device is mounted inside the mounting support box body; an impact housing is mounted inside the mounting support box body; the impact device is mounted inside the mounting support box body; the crushing device is mounted on the mounting support box body; a crushing power device is mounted on the mounting support box body; and a transmission lifting device is mounted inside the mounting support box body.