Meat and fish mince processing equipment is a key mechanical system used in the modern food industry to process raw meat or fish into a uniform minced product. Its operating principle is based on the synergistic effect of physical crushing, mixing, and emulsification technologies.
During the raw material pretreatment stage, the equipment typically uses conveyor belts or elevators to transport fresh meat or fish to the washing, deboning, or skinning units. The raw materials then enter the meat grinder or chopper, the core equipment in the processing. A meat grinder uses rotating sharp blades and a perforated plate to cut large chunks of raw material into fine particles. The perforated plate diameter determines the coarseness of the final mince. A chopper, on the other hand, combines the shear force of high-speed rotating blades with a stator disc to finely grind and preliminarily emulsify the raw materials at low temperatures (typically below 10°C) to prevent protein denaturation.
During the mixing and emulsification stage, the equipment uses a spiral agitator or vacuum chopping technology to evenly disperse fat, water, and additives (such as salt and phosphates) into the meat mince. High-speed shear forces disrupt the muscle fiber structure, releasing myofibrillar proteins, which form a network that encapsulates fat particles, thereby enhancing the product's elasticity and water retention. Some high-end equipment also incorporates an emulsifier, utilizing high-pressure homogenization to further refine the fat globules and ensure a fine texture.
During pre-molding and packaging, minced fish or meat may be fed via a screw conveyor into a molding machine (such as a fish ball machine or meat patty press) or directly into a sausage stuffer or forming mold. Throughout this process, temperature control and hygienic design (such as stainless steel materials and CIP cleaning systems) are crucial to prevent microbial contamination and maintain product quality.
In summary, minced meat and fish processing equipment achieves efficient raw material conversion through multi-stage physical processing technology. Its core lies in precisely controlling particle size, emulsification level, and temperature conditions, ultimately producing a homogenized minced product that meets food standards.
