• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    @ The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.
    公开号:SU1414308A3
    申请号:SU853857482
    申请日:1985-02-01
    公开日:1988-07-30
    发明作者:Мохамед Зиауддин Хабиб；Уилсон Дэвид；Тревор Мэтьюз Бернард；Джон Джолл Дэвид
    申请人:Бернард Мэтьюз Плс,(Фирма)；
    IPC主号:
    专利说明:


    s
    The invention relates to the food industry, in particular, to the method of manufacturing a non-cilipric juvenile product with external fat coating with a constant cross-section.
    The purpose of the invention is to give the product a stable form of meat from Sa.
    The method involves a joint: 5strudging into the shell through the extrusion head on the tape 1 of the Beier of the whole fat muscle of the Fat layer, using an extrusion head with an outlet, (|; the corresponding cross-sectional shape, and the location of the fat layer). after extrusion, the outer surface is pre-frozen to preserve the shape of the product and freeze.
    Preferably, the extrusion in the casing is performed with compaction SL at the outlet of the extrusion die; the product should be fixed with freezing elements before freezing.
    I In addition, the speed of movement 11: of the conveyor is preferably equal to the speed of extrusion, and after freezing, the product is molded
    .
    FIG. 1 shows meat cut off.
    according to the inventionJ in FIG. 2 is a line diagram for carrying out the proposed method; Fig. 3 is a feed arbor for meat and fat, side view with partial section; in fig. 4 shows the extrusion head for the mandrel of FIG. 3, front view; in fig. 5 and 6 are a front view and a cross section, respectively, of a transition sleeve for fastening the head of FIG. 4 on the mandrel of FIG. 3; in fig. 7 and 8 are side and front views, respectively, of the transition sleeve of FIG. 5 and 6 mounted on the head of FIG. four; in fig. 9 and 10 are schematic views of limiting elements for preserving the shape of a densely packed product for the line of FIG. 2 and the head of FIG. 4 in FIG. 11 and 12 show a general view and a front view, respectively, of a forming device for a loosely packed product produced by the line of FIG. 2
    o
    -50
    five
    0
    five
    0 5 d
    The line for implementation of the proposed method (Fig. 2) contains meat and fat feeders, supplying meat and fat respectively via pipes 1 and 2, feeding mandrel 3 and extrusion head 4. Sheath 5 supply, which is a transparent sleeve. flexible and non-toxic plastics, worn and stored on the mandrel. Next to the extrusion head is a cutting, closing and sealing device (not shown). This device is designed to cut the product, pull the plastic sleeve onto the perednga face of the product and fix it at point 6, If this process is carried out between the ends of the elongated product , both end faces of the product resulting from the incision are closed and clamped with brackets.
    The closed and clamped extruded product consisting of fat and meat is placed on a conveyor belt 7. In FIG. 3 shows the mandrel 3 in more detail. The feed pipe of the meat is connected to the central passage 8 of the mandrel 3, and the fat supply pipe is connected to the annular passage 9, to the surrounding passage 8. Therefore, when fed from feeders, passes m along passage 8, and the fat passes through the surrounding annular passage 9 in the extrusion head 4.
    The head has a flat base 10, a curved side portion 11, from which the top wall 12 rises, gradually bending to the second, deeper side portion 13. The head is divided into a portion A of the meat outlet and a lateral portion B of the fat release with a partition 14, in general repeating the bending of the upper wall 12 and suitable to this upper wall towards the side part 11 in order to extrude the natural thinning of the fat coating. In the back of the head there is a round hole 15 and a peripheral slot 16 for receiving meat and fat, respectively. Figs. 5 and 6 show the coupling sleeve 17 for connecting the head 4 with the mandrel 3. The sleeve is a short cylindrical body 18 with an end wall in which a circumferential slot 19 is made, which coincides with the circumferential hole n of the rear part of the head 4. The pipe is defined The passage 9 will be inserted into a modem with slot 19, leaving a passage for the fat exiting through the slot 16 as a ring. The sleeve is welded to the back of the head and the fixing screw 20 holds the mandrel pipes. Mo and fat under pressure can be fed to the extrusion die 4 for passage through parts A and B and for going out as a product of a certain shape (Fig. 1). The shell 5 has approximately the same circumference as the head 4, and therefore fits snugly to it.
    Below are described two modes of keeping the shape of the obtained product. The first mode is in the extruded product of the product in an energized or stressed state, i.e. when meat and fat are tightly packed into the sleeve, saving significant residual energy, in particular in the heart of a single piece of meat.
    FIG. 9 shows one of these schemes, which can give the desired result. Product A, B is laid on the flat surface of the conveyor 7 and moves forward with it. The first roller 21, generally parallel to the long top slope of the product, indicates this slope, while the second roller 22 holds a more deep area of the product, thereby maintaining the stability of the size of the product. In this way, by holding a MfcjA with a longitudinally arranged set of similar rollers, product A, B, extrusion moves through a freezing zone, for example, through a tunnel nitrogen freezer. At least surface hardening of the outer layer of the shell takes place in it, so the product retains its dimensional stability. After that, the product can be deep frozen in the freezer. Another method of the invention is to trap pieces of an extrusion product into separate outgoing shapes and move these forms, laid across the conveyor belt, through a freezing tunnel. In the embodiment shown in FIG. 10, the loop-openable housings of the molds 23 are filled with segments of the wrapped extrusion product and are moved transversely to the direction of movement on the belt 24 or an equivalent device through the freezer. When the conveyor passes to the return branch to the extruder, the shells open and drop the product pieces into the freezing tank.
    When the elongated pieces are cut to the desired length, a significant portion of the energy is released, so the products, regardless of whether they are thin products such as steaks or longer (thicker) products, remain stable in terms of size even when the shell is removed. The sleep core may expand in an uneven manner when defrosting, which results in an uneven and thus more natural appearance of the fat layer.
    Another method is to feed the product from the extrusion die into closed cavities or molds that are sequentially supplied to the extrusion die. When the product fills the cavity of the mold, it is cut off.
    When using the first of these methods, certain difficulties may arise, since the mo may swell between the rollers or other guides, as well as the effect of the holes that the roller may create with its edges.
    In the second scheme for achieving dimensional stability, the sleeve is stuffed with meat and the fat is not so tight, in particular, the operator does not hold the sleeve during extrusion (the packing is not tight). With this method, in the extruded product there is only a minimal amount of residual energy, so the product can settle to achieve a symmetrical {, shape. After loose packing, subsidence can be reduced by surface freezing, provided that the conveyor speed is precisely synchronized with the extrusion speed. If the conveyor moves With a speed exceeding the speed of extrusion, the degree of filling decreases, whereas in the opposite case there is some accumulation of material and any case of inconsistency between the speeds of movement of the conveyor and extrusion during
    leads to the appearance of drag effects and shell breaks.
    By means of appropriate synchronization and loose packing, an extruded product is obtained, which holds the shape given by RING 4. On the product, the shell is corroded due to the surface freezing by IcTHoro. Then the conveyor 17 moves the product to one of the forms shown in FIG. 11 and 12, it is enclosed in a casing, the closed and sealed with brackets a piece of product is placed in the lower shaped half of the form 25 after it has been subjected to Surface freezing (Fig. | 11). The upper half of the mold 26 is placed after the bottom of the lower half. And the surface freezing forms a stable outer layer that allows the product to give a shape that exactly matches the desired one and to maintain this shape. The device shown in FIG. 12, works in a similar way. At the base of the non-movable lower part 27 of the form there is a moving conveyor. This moving base moves the encapsulated product through the rollers 28, which are generally ana j | iorn4HH to the rollers in FIG. 2, but have 1 significant concavity to more accurately give the desired shape. Small differences in the peripheral speed of the rollers caused by such concavity are acceptable for a product subjected to surface freezing.
    The proposed method is applicable in
    first of all k m su animals, and
    Not poultry. In particular, the process is designed for lamb and pork.
    Thus, the proposed method allows the manufacture of a meat product with a constant transverse cross section.

    It can still be cut into. chunks matching steak or chop, or left uncut to imitate meat cuts.
    权利要求:
    Claims (3)
    [1]
    Invention Formula
    1, A method of manufacturing a non-cylindrical meat product with an outer fat coating, having a constant cross section, which is co-extruded into the shell by means of an extrusion head of whole meat muscles and the layer) Fat and freeze5. In order to make the product of a stable bevel cut, extrusion is performed on a conveyor belt with the use of an extrusion die with an outlet opening corresponding to the shape of a cross cut of a mine, and By placing a layer of fat on one side of the product and immediately after the extrusion, the front surface of the product is frozen through freezing to keep its shape.
    [2]
    2о The method of nonolj differs from that with the fact that the extrusion into the shell is carried out with sealingMo and at the exit from the extrusion head to the product. Before freezing fixed1), the comfort is limited to 1F1 and elements
    [3]
    3. The method according to claim. 1, characterized in that the speed of movement of the conveyor is maintained equal to the speed of extrusion, and after freezing the nasty surface, the product is molded.
    Priority points;
    03.02.84p. On PP. 1 and 2j
    01.18.85 p.З,
    2
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    12
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    17
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    FIG. eight
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    类似技术:
    公开号 | 公开日 | 专利标题
    SU1414308A3|1988-07-30|Method of producing non-cylindrical meet articles with external fat coat
    US4260640A|1981-04-07|Moulding food products
    US4280803A|1981-07-28|Method and apparatus for the production of molded meat or meat-like products
    US9402413B2|2016-08-02|Method for moulding three-dimensional products using removable moulds
    US5053239A|1991-10-01|Process and apparatus for producing a packaged sausage product and the packaged sausage product thereby
    US20070072529A1|2007-03-29|Casingless food production methods, systems, and associated wrappable coverings
    CZ292774B6|2003-12-17|Process for preparing edible casing for a foodstuff product
    CA1335549C|1995-05-16|Process for the manufacture of reformed fish products
    CA2074771A1|1993-02-16|Casingless sausage line
    US5141762A|1992-08-25|Apparatus and method for forming casingless sausage and the like
    US4473592A|1984-09-25|Process for preparing a fat coated meat product
    SU1602387A3|1990-10-23|Method of producing restructured meat product
    US4642847A|1987-02-17|Apparatus for forming sausage products
    US5330382A|1994-07-19|Sizer adapter apparatus and method for creating substantially evenly and incompletely filled casings
    US2995449A|1961-08-08|Method for manufacturing skinless sausages
    FI92278B|1994-07-15|Method of production of whole-molded products
    GB2156727A|1985-10-16|Method for the production of helical protein products
    US20110195159A1|2011-08-11|Methods and systems for making co-extruded food products
    CN1014769B|1991-11-20|Meat-based product
    US20050079813A1|2005-04-14|Method and means for stuffing natural casings with a sausage emulsion
    JPS627512A|1987-01-14|Continuous vulcanizing method
    JPS57159469A|1982-10-01|Packing and forming of loosened cod roe
    JPH07213255A|1995-08-15|Production of fried bar fillet and dividing device used therefor
    同族专利:
    公开号 | 公开日
    US4610844A|1986-09-09|
    IL74209A|1988-04-29|
    EG17726A|1990-12-30|
    CA1251090A|1989-03-14|
    DE3560175D1|1987-06-25|
    EP0153024B1|1987-05-20|
    DK44085A|1985-08-04|
    US4731906A|1988-03-22|
    HU198121B|1989-08-28|
    DK44085D0|1985-01-31|
    PT79911A|1985-03-01|
    HUT39981A|1986-11-28|
    FI850342A0|1985-01-25|
    ES8705746A1|1987-06-01|
    IE55933B1|1991-02-27|
    FI82355C|1991-03-11|
    PT79911B|1986-09-11|
    FI82355B|1990-11-30|
    FI850342L|1985-08-04|
    UA2151A1|1994-12-26|
    ES540303A0|1986-11-16|
    IE850239L|1985-08-03|
    AU588158B2|1989-09-07|
    ES8700549A1|1986-11-16|
    ES551468A0|1987-06-01|
    IL74209D0|1985-05-31|
    NZ211019A|1987-07-31|
    AU3840185A|1985-08-08|
    EP0153024A1|1985-08-28|
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    GB848402948A|GB8402948D0|1984-02-03|1984-02-03|Production of meat-based products|
    GB858501291A|GB8501291D0|1985-01-18|1985-01-18|Steak products modified process|LV930760A| LV5657A3|1984-02-03|1993-06-29|Saturation of non-cylindrical end article with round fat and uniform stroke|
    LTRP1197A| LT2391B|1984-02-03|1993-09-28|THE CURRENT BURDEN OF RECOVERY OF YOUNG NON-CYLINDER HONEY, COATED WITH FAT LAYER|
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