Butchering and meat treatment and processing poultry or fish (A22)

A   Human necessities(308424)
A22            Butchering; meat treatment; processing poultry or fish(3421)

eat processing device, containing x-ray analyzer // 2628400
FIELD: food industry.SUBSTANCE: meat processing device contains meat processing unit (2) for processing of meat or meat products. Unit (2) contains the output (4) of the unit; and the X-ray analyzer (6), containing the X-ray source (10) for emitting the X-ray beam (24) to the processed meat in the analysis area (22), and the associated with it the X-ray detector (12) to detect the X-rays, coming from the source (10), and interacting with the processed meat; the conveyor (14), disposed within the housing (8) and adapted to transport the processed meat from the inlet (16) to the outlet (18), through the analysis area (22), located outside the processing unit (2). The X-ray analyzer (6) contains the housing (8), containing the inlet (16), coming inside the housing (8) and the outlet (18), coming therefrom, and designed so to provide the complete protection of the personnel against the X-rays except for the beams directed to the inlet (16), thanks to the curtains (20), located only on the outlet (18). The X-ray source (10) and detector (12) are located inside the housing (8) to analyze the processed meat on the conveyor (14). Also, the X-ray analyzer (6) is located outside the processing unit (2) and is movable relative to the meat processing unit (2) to and from the first position, in which the outlet (4) of the unit and the inlet (16) are connected to form the closed channel, that the unit outlet (4) extends beyond the inlet (16) and inside the housing (8) to the distance, selected not to affect the analysis area (22) to ensure the full personnel protection from X-rays, passing to the inlet (16) and for providing the closed channel for the processed meat, coming inside the processing unit (2) to the conveyor (14) inside the housing (8).EFFECT: improvement of the device, increase of the personnel protection.6 cl, 3 dwg
oisture protection shell corrugated in form of rigid self-supporting shirred sticks and method for obtaining it // 2627202
FIELD: packaging industry.SUBSTANCE: invention relates to a flexible-hose moisture protection shell for food products, corrugated in the form of rigid self-supporting shirred sticks, (co)-extruded from a melt, having a layer in contact with food that has a reduced adhesion to the contents. The shell has on the outer hose surface at least one binding water-soluble or water-dispersible (co) polymer in an amount of at least 10 g/m2, ensuring the adhesive connection between the corrugated folds in the shirred sticks. The shirred sticks additionally have on their outer surface a hydrophobic component reducing the adhesion strength and represented by at least one liquid substantially non-volatile at the room temperature and substantially water-insoluble organic and/or element-organic substance. The total content of the substance on the shell surface is higher than the binder polymer content on the shell surface, and ranges from 50 to 500 mg/m2. The shirred sticks are characterized by the signs: after holding for 24 hours in the free state on a smooth flat surface at 20°C and the relative humidity of 75%, their compressibility in the longitudinal direction under the action of force in 1 N does not exceed 0.5%. The shirred sticks are characterized by the absence of visible elastic bend deformation under the action of its own weight, being cantilevered, and the irreversible kink when the bending moment from 60 to 400 N⋅mm is reached; can be de-corrugated at the temperature of 20°C and RH of 60% with a speed of at least 1.5 m/s without shell ruptures. The method for manufacturing this shell corrugated in the form of rigid self-supporting shirred sticks includes the stage of extruding a flexible-hose shell of synthetic polymers, the stage of orientational drawing and thermofixing, if necessary, and the stage of its corrugating, with applying an aqueous system containing a binder polymer to the outer surface of the shell. On the outer shell surface, a hydrophobic component reducing the adhesion strength is additionally applied. The method comprises the stage of fixing the shape obtained by corrugating the shirred sticks with the fixing equipment; the stage of forced drying of the shirred sticks in the fixed state for 0.5 to 20 minutes, at which the surface temperature of these shirred sticks reaches from 45 to 75°C, and the stage of cooling to the room temperature and removal of the fixing equipment to obtain rigid self-supporting shirred sticks.EFFECT: ensuring filling the shirred sticks on high-performance automatic equipment without the occurrence of technical problems, including defects of their shape and integrity.36 cl, 2 tbl, 5 ex

Device for filleting fish // 2626138
FIELD: food industry.SUBSTANCE: device includes a feeding conveyor, side conveyor belts, cutting elements mounted on both sides of the spinal bone of the fish carcass, a feeding gear support for the spinal bone of the fish carcass. The cutting elements are represented by closed belt knives, each belt knife being mounted on two pulleys and equipped with a drive. The width of the belt knife blade is oriented parallel to the direction of feeding the fish carcass, and the knife sharpening plane is oriented at an angle to the feeding direction and is located on the side of the knife blade, facing the spinal bone of the fish carcass. Each belt knife is provided with a spring-loaded tensioning roller interacting with the knife blade, providing a predetermined amount of elastic deformation to adjust the cutting line in the plane perpendicular to the feeding direction. The drive rollers for the side conveyor belts are made in the form of cones oriented with the base upwards. Additional driven cone rollers, made spring-loaded, are used. The device is provided with a support device for the fish carcass, the upper part of the housing of which is made with a longitudinal groove for the feeding gear support for the spinal bone of the fish. The gear support is made in the form of a closed flexible gear element mounted on two pulleys located in the housing of the support device for the fish carcass. Oppositely arranged vertical grooves for the belt knives are made on both sides of the longitudinal groove on the housing.EFFECT: invention allows to reduce the meat loss of fillets, to improve the cut surface quality.9 dwg

Line for processing and/or inspection of domestic poultry suspended by legs // 2625970
FIELD: food industry.SUBSTANCE: line (1) for the processing and / or inspection of domestic poultry comprises the first conveyor line (2) with suspensions (3) for suspending the poultry (4) by the legs (5), in which said conveyor line (2) is made with the possibility to move the poultry (4) in the feeding direction (A), past the cutting area and / or the veterinary inspection workplace for domestic poultry (4). At least along the part of said conveyor line (2), a support (9) extends, on which the suspensions (3) rest and which retains the suspensions (3) deflected to the sides, to the second position different from the first neutral, vertically suspended position (area B). In the second position, the suspensions (3) are arranged inclined with respect to the conveyor line (2), resting and abutting against the support (9). The support is represented by an endless belt (9) moving synchronously with the conveyor line (2).EFFECT: preventing any movement of said suspensions back and forth in the feeding direction.4 cl, 1 dwg

Improved moulded food product // 2623235
FIELD: food industry.SUBSTANCE: product from minced meat comprises meat consisting of muscle fibers that are aligned in one direction. The product has a controlled muscle fiber length, and also has low or no actin and myosin release during moulding. During manufacturing the minced meat product, it is not compressed, so that less actin is extruded from the cell membrane of the product. The method for preparing a patty from minced meat for heat treatment includes moulding the patty having aligned muscle fibers and the controlled muscle fiber length in the patty by passing the meat through the openings creating the Venturi effect or a pressure drop, which comprise the sphere connected to the cylinder. The sphere represents a narrowing from the fixed point, wherein the narrowing distance is equidistant from the point. Then, the patties are placed on the grill, the shape is maintained during the patty heat treatment, and the tight contact of the patty with the grill is performed in order to ensure an even colour.EFFECT: improving the taste quality of the product and ensuring the even colour of the finished product.7 cl, 4 dwg

Device for implementation of cleaning operation applicable to inner neck skin of slaughtered poultry // 2621081
FIELD: food industry.SUBSTANCE: device comprises suspension devices for hanging a bird by the legs, the first drum that is provided on its lateral surface with the first curve formed by the first groove over which the first projection for the connection with the rotatable drilling body for carrying out the cleaning operation is made. The device additionally comprises the clamping means comprising the clamping shoe that, during the cleaning operation, abuts against the skin of the bird's neck from the breast side and pushes the skin of the bird's neck towards the drilling body. The clamping shoe interacts with the second drum provided with the second groove over which the second projection connected to the clamping shoe is made. The clamping shoe is adjustable by height by means of rotating the second drum. The first drum and the second drum have an adjustable distance relative to each other for accommodating poultry of different sizes.EFFECT: device improvement.21 cl, 7 dwg

Device and method for machine processing of beheaded and at least substantially eviscerated fish, moved tail forward in t direction of transport line movement // 2621078
FIELD: food industry.SUBSTANCE: device (10) includes the transport means (11) which transport the fish along the transport path, and the cutting device (12) for separating meat from the flank bones (13, 13a) of the fish skeleton (14) after cutting off the ventral and dorsal radial bones (15, 16). The cutting device (12) comprises a pair of circular knives (19, 20) which can be actuated with a rotation providing around the point of rotation D and which are arranged on opposite sides of the transport path and made with the possibility of adjustment with respect to the position of the fish and, consequently, the skeleton (14). Each circular knife (19, 20) is connected with the means (21, 22), which is designed and made for retaining at least some of the flank bones (13a) below during the process of separating meat from the skeleton (14). The process provides separating the meat from the flank bones (13, 13a) of the skeleton (14) of a fish with a cutting device (12) by introducing one rotatable circular knife (19, 20) of the cutting device (12) into a fish on each side between the flank bones (13, 13a) and the meat to be discharged, in each case above the flank bones (13, 13a) to the spine (18) of the skeleton (14). In the process of separating the meat from the skeleton (14) at least some of the flank bones (13a) are pressed down with the means (21, 22) for retaining the flank bones (13a) below, that provides separating fillets from the bones.EFFECT: improved process of separating the fillet from the bones.14 cl, 9 dwg
ultilayer shell for smoking and storage of food products, and smoked food product manufactured therein // 2620373
FIELD: food industry.SUBSTANCE: shell represents a multilayer film having at least one thermoplastic polyamide-containing layer and at least one adhesive layer comprising a functionalized predominantly hydrocarbon (co)polymer. Each of the polyamide-containing layers is made of a composition comprising: a) 5 to 95% of at least one (co)polyamide and b) 95 to 5% of at least one component selected from the list comprising water-insoluble highly permeable to water vapours thermoplastic (co)polymers and water-soluble (co)polymers.EFFECT: shell is pervious to moisture in conditions of hot smoking, but keeps the moisture within at relatively low temperatures ranging usually from 6 degrees or below, which allows to effectively smoke a food product, and store it with excellent consumer properties preservation and low mass losses.37 cl, 3 tbl, 5 ex

System for mass feeding // 2620372
FIELD: food industry.SUBSTANCE: system comprises a forming element, e.g. a forming drum with the rotation axis, and a feed pump.EFFECT: ability to process the whole muscle meat or other tender products from the food masses.16 cl, 22 dwg
Device and method for processing animal carcasses // 2620003
FIELD: agriculture.SUBSTANCE: device includes a cutting tool to perform an operation on the animal carcass and at least the second such cutting tool. The device also includes a robotic arm which moves the first and the second cutting tools. The given cutting tools are adapted to move relative to each other between at least the position of the cutting tool cleaning and the position in which at least one tool can perform a cutting operation on a carcass.EFFECT: decreased downtime in animal carcass processing.21 cl, 5 dwg

ethod for complex processing of low-value raw fish material // 2619986
FIELD: food industry.SUBSTANCE: method involves cleaning the low-value fish raw material feedstock, cutting into fillets with removing the entrails, bones and fins, grinding, hydrolysis, heat treatment, pressing with separating the press liquoor, and centrifuging with separating the protein mass and fat. Target products are extracted from each obtained fraction separately. The protein mass is subjected to drying, cooling, CO2-sterilisation, and grinding to obtain food fish meal. The fat is separated, refined and deodorized. The press liquor is subjected to concentration and enrichment. The bones and fins are dried, cooled, and ground to obtain fish bone meal.EFFECT: invention provides the complex processing of low-value raw fish material.4 cl, 1 dwg, 4 tbl, 4 ex

ethod, system and guide unit sets for separating sets of internal organs drawn from slaughtered poultry // 2619254
FIELD: agriculture.SUBSTANCE: method and system for separating a set (1) of internal organs drawn from slaughtered poultry and held by means of the holder (2) of internal organs, which is part of the internal organs conveyor, wherein at least the liver (16), the intestines (15) and the gall bladder (18) are suspended under the holder (2) of internal organs. The method comprises the following stages: arranging the internal organs set in the oblong opening (43) of the guide element (4) and separating the intestines (15) and the gall bladder (18) from the rest of the internal organs of said set. Wherein the intestine (15) and the gall bladder (18) are separated from the rest of the internal organs of the set, and, at least, the liver (16) is arranged on the separating support surface (44) of the guide element (2) mounted at an angle relative to the horizontal plane.EFFECT: guide unit has two movable parts and is intended for use in said method and system.20 cl, 9 dwg

Device and method for cleaning poultry carcass // 2619232
FIELD: food industry.SUBSTANCE: device includes the conveyor (3) for transporting a carcass (2, 2') along the rail (A), and the means (4) for cleaning the outer carcass surface, located near the rail (A). The means (4) for cleaning is made with at least one rotating drum (5) to which the hair brushes (6) are attached. The opposite ends of the hair brushes (6) are attached to the drum (5) to form a closed loop and made with the possibility to adjust to the poultry carcass curvature while the drum rotates.EFFECT: invention provides cleaning a poultry carcass.24 cl, 7 dwg

Fish fillet cutting machine // 2617576
FIELD: food industry.SUBSTANCE: device includes a conveying apparatus for moving the fillet, the control unit associated with a cutting device comprising a cutting element performing dividing cuts. The conveying apparatus is designed as the feeding and the operating conveyors provided with separate drives connected to the control unit. The operating conveyor is equipped with hoists connected to the control unit for changing and fixing its position in the vertical plane. The device is provided with a measuring device comprising a laser iradiation source and a photodetector mounted oppositely on both sides of the feeding conveyor and connected to the control unit. As the cutting element, a closed knife belt mounted on two pulleys is used. The knife blade is oriented parallel to the plane of the fillet motion and at an oblique angle to the direction of the fillet motion, and the control unit is connected to the knife drive connected with the drive pulley.EFFECT: invention provides cutting the fillets in planes parallel to the conveying plane.6 dwg
ethod for preparing shrimp sauce using whole shrimp as raw material // 2615468
FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely to a method of preparing shrimp sauce with whole shrimps as raw material. Shrimp of high quality are selected, cleaned from dirt, peeled, and the runoff of shrimps for further use is carried out. The seasoning is composed of 4-6 parts of table salt, 3.1 parts of white sugar, 0,04-0,1 parts of citric acid and 0,04-0,1 part of sodium glutamate per 60-80 pieces of shrimp. Cold water at the temperature of 5-10°C is prepared for further use. Tap water is added to the heating vessel, citric acid is aded to the tap water into the vessel to bring the pH value to 4.6-6.0. Water is boiled, the appropriate amount of shrimp is put in the boiling water, and the shrimp are cooked for 0.5-1.5 min. The shrimp are extracted, and the shrimp runoff is carried out. The shrimp are placed in the above-mentioned cold water and cooled during 4.5-5.5 min. The shrimp are extracted, and the shrimp runoff is carried out. The obtained shrimp are crushed, and the seasoning is added during crushing. The sauce product is maintained in cans for 23-25 hours at room temperature, and it is shaken for at least up and down 2 times during maintaining to form the final product with a salt content not exceeding 9.0%. As a variant, the invention relates to a method for preparing shrimp sauce, in which to whole cooked and cooled shrimp the seasoning is added, consisting of 4-6 parts of table salt, 0.2-2 parts of xylitol, 0.04-0.1 parts of citric acid and 0,04-0.1 part of sodium glutamate for every 60-80 pieces of shrimp. As a variant, the invention relates to a method for preparing shrimp sauce, in which to whole cooked and cooled shrimp the seasoning is added, consisting of 4-6 parts of table salt, 1-3 parts of white sugar, 3-5 parts of chili sauce, 3-6 parts of vegetable oil, 0.04-0.1 parts of citric acid, and 0.04-0.1 parts of sodium glutamate per 60-80 parts of shrimp.EFFECT: invention allows to obtain a product with high nutritional value, good taste, curative effect, with the short duration of the process.6 cl

Uncooked smoked sausage with demineralised whey and microorganism strain and sausage production method // 2613455
FIELD: food industry.SUBSTANCE: demineralised whey and strain of Enterococcus hirae, lactobacillus gallinarun microorganisms are added to mince systems when manufacturing uncooked smoked sausages. Quantitative ratio of the ingredients and process flow patterns for the method are defined.EFFECT: manufacturing of uncooked smoked sausages with reduced ageing period, high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.2 cl, 1 dwg
ethod for farcemeat production from frozen meat blocks // 2613284
FIELD: food industry.SUBSTANCE: method for farcemeat production from frozen meat blocks implies grinding of meat blocks and brining, and the meat blocks are ground without preliminary defrosting. Brining is performed with the addition of Protepsin enzyme agent with standard proteolytic activity 100 units/g. Farcemeat consists of beef of second grade, leg-of-mutton cut, knuckles, water, blood plasma, solution of Protepsin and salt.EFFECT: reduced time for farcemeat manufacturing, prevention of losses at defrosting, increased profitability of goods, increased moisture-retaining ability of muscle protein, softening of connective tissue, meat taste propagation.1 ex

eat inspection system // 2612430
FIELD: food industry.SUBSTANCE: group of inventions intended for use in meat processing industry. Meat inspection and sorting line comprises supply device, a radiation inspection device, a cutting device and a reject device. Meat parts are brought together and fed by means of a conveyor in a layer of meat parts into radiation inspection device, which detects an undesired object. Part of layer of meat parts containing an undesired object is identified and separated from layer of meat parts by cutting device, and identified and separated part of layer, containing undesired object is rejected by reject device from layer of meat parts.EFFECT: supply device is designed to supply meat parts by collecting said meat parts in substantially mixed and/or overlapping state.19 cl, 4 dwg
Shirring composition and applications thereof // 2612316
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, specifically to a composition for shirring artificial casings which allows conferring casing with a high capacity to cling to meat paste stuffed therein. Shirring composition for sticking artificial casings to meat has one heat curable polycationic resinous component, a polyolic component, inorganic or organic metal bases and salts thereof for regulating pH and water, wherein water activity index (aw) has a value greater than or equal to 0.70, and pH of composition ranges from 7 to 10.EFFECT: invention also discloses a casing impregnated with a shirring composition, a meat product placed in said casing and a method for impregnation of casing with a composition according to invention.19 cl, 2 dwg, 17 tbl, 9 ex
ethod for manufacturing cooked sausage // 2611843
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry, in particular, in the cooked sausages production technology. The method involves prepating meat raw material, grinding it, preparing the formulation in the cutter, stuffing sausage meat into the shell and forming, heat treating, cooling the finished product. The cooked sausage contains beef of the 1st grade, demi-fat tendon removed pork, mechanically deboned poultry meat, cedar bagasse, flax flour, nitrite-curing mixture and spices. At the step of composing sausage meat cedar bagasse after pre-hydration in the ratio 1:2 in an amount of 15 wt %, and flax flour after pre-hydration in the ratio of 1:4 in an amount of 10 wt. are added to the formulation.%.EFFECT: increasing the biological value of cooked sausages by optimizing the fatty acid composition, enriching the cooked sausage with complete protein, as well as improving its organoleptic characteristics.

Device for poultry neck separation // 2611833
FIELD: food industry.SUBSTANCE: device for poultry neck separation (24) comprises a frame (1, 2), a rotor with operating elements (14) and a height adjustment mechanism (5, 6); the frame consists of an upper (1) and lower (2) parts, the upper frame part (1) is fixed at the body (3) of an aerial conveyor (4), the lower part (1) and the upper part (2) of the frame are interconnected by the height adjustment mechanism (5, 6), a control cam (7) and a disk cutter (10) with a drive (9) are stationary mounted at the lower part (2), the rotor (12) with bearings (11) is installed and fitted by rods (13) with vertically movable operating elements (14) in the form of an upper (15) and a lower (16) gripping units and connected to a shaft (22) with a sprocket (18) of one of 90-degree-turnable stations of the aerial conveyor (4); the joint of the rotor (12) and the shaft (22) is movable, and the diameter D of the o-centers of the gripping units (15, 16) at the operating elements (14) is equal to the reference diameter of the sprocket (18).EFFECT: automation of poultry neck separation process, decrease of the length of poultry carrying aerial conveyor, improvement of hygiene and sanitary conditions at poultry processing and possibility to cut the neck at the required level.5 dwg

Device for separation of heads with trachea and gullet from poultry carcass // 2611832
FIELD: food industry.SUBSTANCE: device for separation of heads with trachea and gullet from poultry necks comprises a frame, a rotor with operating elements and a height adjustment mechanism; the frame consists of an upper (1) and lower (2) parts, the upper frame part (1) is fixed at the body (3) of an aerial conveyor (4), the lower part (1) and the upper part (2) of the frame are interconnected by the height adjustment mechanism (5, 6), the rotor (8) is installed at bearings (7) of the lower frame part (2) and fitted by stationary operating elements in the form of horizontal (9) and vertical (10) pushers and connected to a shaft (11) with a sprocket (12) of one of 90-degree-turnable stations (13) of the aerial conveyor (4); the joint of the rotor (8) and the shaft (11) is movable, and the diameter of the vertical pushers' center alignment is equal to the reference diameter D of the sprocket, the lower frame part (2) is additionally equipped by two sloped plates (17) and (18) whose leading edges "a" and "b" in horizontal projection form two concentric circular arcs of 90 degrees which are equally spaced in respect to the sprocket reference diameter D.EFFECT: simplified design, reduced labour inputs at manufacturing and maintenance of the device, decreased length of poultry processing conveyor.7 dwg
Cooked sausage production method // 2610555
FIELD: food industry.SUBSTANCE: method implies preparation of trimmed beef of high grade, trimmed beef of first grade and back fat, brining of meat raw material by sodium chloride, sodium nitrite, grinding, chopping of mince with the addition of hydrated concentrate of kidney bean protein, fresh dill or its seeds, fresh thyme or its seeds, pimento, ramson - roots or leaves, stuffing of sticks, their setting for 2 hours, frying at the temperature of 90°C for 50 minutes, cooking at the temperature of 90°C for 50 minutes and cooling at the temperature of 4-8°C. One has selected a quantitative ratio of the ingredients.EFFECT: selected raw material composition for cooked sausage production is optimal and ensures high biological, manufacturing process, economic and trade characteristics.1 tbl

ethod of preparing meat or fish product before cooking kebab // 2610133
FIELD: food industry.SUBSTANCE: product is sliced into portions suitable for preparation and storage in the refrigerator, the sites of interaction with the product being selected in accordance with the size of the cutting tool comprising a push handle attached to the perforated plate having cutting elements in the form of wedge-shaped blades disposed with the pitch of in-line and cross-lying arrangement in the perforations of the plate. The cutting elements are arranged normal to the surface of the product, which allows to cut the product mass, raw fiber and tendons with the discontinuity of 7 mm and more over the entire depth. The triangular projections are configurated in the rows of each initial group of cutting elements overlapping by half-pitch. Laying spices and seasonings is carried out along the walls of the cut. The prepared product is cooled to a temperature from -2 to 5°C and stored for 2-30 hours. All materials of cutting tools are made of stainless, corrosion-resistant and high-carbon steel with a vacuum coating of titanium carbonitride.EFFECT: mechanical and organoleptic changing the form of the meat or fish product mass, based on the diffusion penetration of seasonings and spices into the product mass structure.3 dwg

Process line and method for checking poultry and/or removed by-product set // 2609981
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, namely, to a process line and inspection method for poultry carcass and/or for a set of by-products obtained from a bird. A bird and/or by-product set are transported along the process line and an inspection unit checks them by choosing certain bird's carcass and/or by-product set subject to rejection. The inspection unit chooses the certain bird's carcass and/or by-product set subject to rejection without touching them.EFFECT: improved hygiene conditions for inspection process at high-speed process lines.22 cl, 5 dwg

ethod and line for poultry stomachs treatment // 2609876
FIELD: food industry.SUBSTANCE: invention relates to machine engineering for food industry and, in particular, to devices for processing by-products. It can be used in poultry-processing industry in proper processing lines. Before cutting the stomachs are placed in a sealed container, which is then filled with water, and the container is pressurized by excessive air pressure. Then the stomachs are passed under pressure through an elliptical draw plate with a blade, and the cuticle cleaning-off is performed by repeated collisions of the stomachs with the machine working bodies, combining it with washing.EFFECT: design simplification, cost reduction and increasing the line productivity are provided.4 cl, 3 dwg

Venturi effect technology on food product moulding machine // 2609406
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, specifically to moulding a food product. Machine for moulding cutlets of food product comprises a mould plate having at least one mould cavity therein, along a given path, in a repetitive cycle, between a fill position and a discharge position; food pump for pumping a mouldable food product; a fill passage connecting said food pump to said mould cavity, when said mould plate is in said fill position; a fill plate, interposed in said fill passage adjacent to said mould plate, wherein said fill plate has a plurality orifices distributed in a predetermined pattern throughout an area, aligned with said mould cavity, when said mould plate is located in said intake position; and said receiving orifices form a path through said fill plate and contain sphere crossing with cylinder.EFFECT: use of technology of orientation of fibres to control orientation of fibres and reducing output and mixing myosin with actin, which leads to better adhesion/connection and control over mould after preparation.26 cl, 10 dwg
ethod for production of raw smoked meat products // 2608044
FIELD: food industry.SUBSTANCE: invention relates to meat processing industry. Method comprises grinding whole muscle raw materials, kneading with addition of a salting mixture, containing a nitrite salting composition, a flavour additive and bacterial preparation, moulding into gas-permeable shell, holding at temperature 4 °C for 7 days, moulding, tying, smoking and drying. To improve organoleptic properties of raw smoked products and reduce sodium content in finished product, before salting, meat is preliminarily ground, a nitrite salting composition with low content of sodium is used in salting mixture.EFFECT: invention can be used for production of delicatessen raw smoked meat products.1 cl, 1 tbl, 1 ex

ethod and device for suspension of birds on aerial conveyor // 2608024
FIELD: food industry; machine building.SUBSTANCE: group of inventions intended for use in poultry-processing industry, in particular for suspension of birds. Method for suspension of birds on aerial conveyor comprises following sequence of steps: A) each bird is placed in a holder, wherein its fingers and/or legs extend from a first hole in holder, and its neck is located at end for neck, B) determining orientation of fingers and/or legs, C) bird is turned around a rotation axis passing between first hole and end for neck until a given orientation of fingers and/or legs is achieved, and D) fingers and/or legs of bird are placed in a gripping device on conveyor. Rotation can be achieved by both rotating holder, and by rotating bird inside holder. Device for implementation of steps B) and C) have a control zone and a rotary zone. Holders are preferably open at ends, wherein second hole is located at end for neck.EFFECT: smoother process of suspending birds on conveyor.16 cl, 19 dwg

Device for carrying out operations on slaughtered poultry // 2608007
FIELD: food industry.SUBSTANCE: device for performing operations on slaughtered poultry, comprising suspended devices for suspending poultry by legs, a first drum which on its periphery is provided with a first curve formed by a first groove, on which first projection extends, which is connected to first processing element so as to ensure that movement of first processing element along periphery of first drum causes arrangement of said first processing element in working position relative to bird suspended by legs. Additionally there are second processing means, which interact with a second drum provided with a second curve, formed by a second groove, on which extends a second projection, connected to second processing means so as to ensure that by its movement along periphery of second drum second processing means is arranged in its working position relative to bird. First drum and second drum have a controlled distance relative to each other.EFFECT: invention is intended for usage in poultry-processing industry.9 cl, 8 dwg

Device for electrical stimulation of meat carcasses with direct current // 2607354
FIELD: food industry.SUBSTANCE: invention is intended for use in meat processing industry. Device consists of two pairs of relays 1 and 2, 3 and 4, preferably solid-state semiconductor relays. Relays of each pair of work with opposite direct current potential. To terminals of said relays, direct current is supplied with voltage of 220 V to 400 V, and are also connected control lines UN1 and UN2. Operation of relay is controlled by controller 5, preferably a programmable logic controller. Relays 1 and 3 are connected to terminal UN4 of a first electrode, and relays 2 and 4 – to terminal UN5 of a second electrode. Device operates in such a way that programmable logic controller triggers relays 1 and 2 from line UN2, which simultaneously triggers flow of direct current with voltage 220 V to 400 V and mutually opposite polarity.EFFECT: as a result, on terminals UN4 and UN5 of electrodes there is potential difference.5 cl, 1 dwg

ethod of poultry suspension on gripping device and device for suspension of poultry // 2606907
FIELD: agriculture.SUBSTANCE: group of inventions relates to poultry-processing industry. Method of poultry suspension on gripping appliance includes following sequence of steps: I) bending of at least one leg in heel joint so, that leg approximates breast of poultry, II) insertion of leg foot in gripping device, III) at least partial release of at least one leg. Bending can be achieved due to arrangement of gripping element on side of leg, facing breast to prevent displacement of heel joint in direction of breast of poultry and application of holder to press legs in direction of breast. Gripping element and/or holder can be made with possibility of displacement.EFFECT: reduced risk of improper grip of poultry legs, partially automated suspension of poultry on conveyor.20 cl, 16 dwg

Transportation device for products of fish processing and meat processing industry // 2606093
FIELD: transportation.SUBSTANCE: invention relates to fish processing and meat processing industry products transportation device. Transportation device (10) comprises conveyor belt (11) for products transfer in transportation direction (F), at least one mounting base (12) passing at least along section of conveyor belt (11), and at least one functional unit (13) for interaction with products, wherein each of functional blocks (13) is located on retainer (16). Retainers (16) are made so, that each of functional units (13) is connected with mounting base (12) using retainers (16) and installed with possibility of adjustment at least in transportation direction (F), wherein mounting base represents square profile, wherein square profile is arranged so, that one of its cross section diagonals at least substantially parallel to conveyor belt plane.EFFECT: disclosed is transportation device for products of fish processing and meat processing industry.13 cl, 7 dwg

ethod, apparatus and line for mechanical processing of organs or organs extracted from slaughtered poultry // 2605199
FIELD: food industry; machine building.SUBSTANCE: method and processing device for processing a set of organs, extracted from slaughtered poultry, using at least two interacting rolls which form a gap between said rolls, selectively enabling pre-selected in organs from said set of organs to pass through said gap, wherein rolls during operation are rotated in opposite directions, in order to move set of organs and simultaneously facilitate passing of said selected organs via said gap, wherein interacting rolls are controlled exactly perpendicular and across longitudinal direction of rolls so as to adjust gap. Gap is adjusted to a preset constant value along longitudinal direction of rolls.EFFECT: group of inventions intended for usage in poultry-processing industry.27 cl, 4 dwg

achine for cutting skeins of salmon fish caviar simultaneously with caviar salting // 2603928
FIELD: mechanical engineering.SUBSTANCE: machine includes rotary perforated drum with air vacuum system for skeins sucking onto drum perforated shell. Along drum circumference toothed discs are arranged for skein longitudinal cutting. At toothed discs location splitter and retainer are arranged. Under drum bath with mixers is mounted. In contact with perforated drum additional perforated drum is installed with possibility of rotation so, that solid part between holes of one drum at drums contact occurred at another drum hole midpoint. From drums inner side, after their contact point along direction of rotation scrapers are installed, provided with chutes, wherein above scrapers surface nozzles are located for supply of brine.EFFECT: invention provides increased efficiency and better separation of caviar from skein film shell.1 cl, 2 dwg

olding device for forming food products containing feeder for supply of food mass // 2603925
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to design of a molding device for forming food products. Molding device comprises rotary drum (5) with shaping cells, where food mass is formed into food items, and feeder (23) for supply of the food mass. Feeder has a body with supply channel (24), at least one sealing zone (25) arranged ahead of the supply channel in the direction of the drum rotation, and/or sealing zone (26) arranged behind the supply channel in the direction of the drum rotation, and flexible gasket (7). Gasket (7) is pressed to the outer surface of the drum and thus creates a seal between the feeder and the drum. Drum has several rows of cells on its outer surface.EFFECT: use of the invention enables higher quality of finished product.31 cl, 33 dwg

ethod and control system for controlling bird gas stun // 2603916
FIELD: agriculture.SUBSTANCE: group of inventions intended for usage in poultry-processing industry. Method of controlling bird gas stun, in which a group of birds is moved in and out of a stunning area and where for optimum stunning concentration stunning gas in stunning area is measured and regulated. Gas concentration is measured at several measurement points in stunning area and visual observation of birds is carried out in two or more measurement points by means of visual observation, for example a chamber which moves into stunning area together with a group of birds. Group of birds is preferably held cells. Device for visual observation can be part of control device, additionally a containing gas sensor, wherein said control device is used for simultaneous measurement of concentration of stun gas and observation of birds in two or more control points.EFFECT: invention enables to optimise process of stunning and provide minimum discomfort for each stunned bird.16 cl, 3 dwg

Device for fish processing // 2602197
FIELD: machine building.SUBSTANCE: device includes cutting unit (4) containing pair (6) of disc blades to cut the backbone, transportation unit (8) comprising an endless conveyor and at least one fixed on it L-shaped support element (10) for arrangement of fish and its transportation through cutting unit (4) tail forward. Each support element (10) comprises fixed on the conveyor main element (12) and extending beyond the side wall of main element (12) bearing shelf (14) having located on the upper side support edge (16) to receive the processed fish backbone.EFFECT: invention enables accurate separation of fish fillet parts.11 cl, 3 dwg

Device for washing fish // 2601596
FIELD: food industry; production technology.SUBSTANCE: device for washing fish comprises a housing, liquid bath with a perforated drum, partially submerged in the liquid, device for feeding and discharging fish from the drum, showering device, a drum drive. Device is equipped with a drive shaft connected with the drive drum and with a driven shaft connected to it by means of a belt gear. Drum is connected with the drive and driven shafts by belt gears to allow rotating around the longitudinal axis of the drum and changing the rotation direction. Device is equipped with a step motor mechanically connected with a gate, located in the output end of the drum. Device for discharging fish is made as a conveyor equipped with a drive, above which there is a showering device. Device is equipped with a control unit and a switching unit connected with the control unit, drum drive, conveyor drive and step motor.EFFECT: invention provides quality washing of fish without damage of carcasses.1 cl, 7 dwg

Device for removal of cut-off legs of poultry carcasses from conveyor suspension // 2601574
FIELD: machine building; food industry.SUBSTANCE: invention relates to machine building for food industry, in particular to devices for processing poultry carcasses and can be used in poultry-processing industry for removal from conveyor suspensions cut-off legs of poultry carcasses, including quails. Device for removal of cut-off limbs of poultry carcasses from conveyor suspension includes frame (4), drive (5), suspension fixation assembly in form of arranged on two sides of suspension guides (24 and 25), cam (6) in form of vertical closed path (7), working elements in form of clamps (8), each of which consists of two parts, first (9) of which rotates on shaft (10) parallel to axis of motion of conveyor (1), and is equipped with baffle plate (13) with brush (14), and second (15) is fixed to rotate on axis (17) on first (9) and is equipped with roller (23), interacting with cam (6), wherein device has at least four clamps (8), wherein both parts (9) and (15) of clamps (8) are installed on two bearings (11, 12, 18), first part (9) - on frame (4), and second part (15) - on first part (9).EFFECT: higher durability and reliability of device during its operation.1 cl, 3 dwg
ethod of processing poultry carcasses on conveyor lines // 2601573
FIELD: food industry.SUBSTANCE: invention relates to poultry-processing industry, specifically to methods of processing of poultry carcasses on conveyor lines, and can be used in slaughter shops on poultry processing plants, poultry farms and meat processing plants during treatment of broiler chickens, ducks, turkeys, quail, laying hens, etc. Poultry is processed successively on conveyor line for primary processing and conveyor line for evisceration, wherein poultry carcasses with heads and feet are suspended by legs in suspensions of conveyor. Operations of separating/cutting heads and feet from poultry carcases are carried out on evisceration conveyor after veterinary-sanitary inspection of carcasses and internal organs, then poultry evisceration carcasses are removed from evisceration conveyor.EFFECT: providing veterinary-sanitary safety of heads and legs of poultry carcasses obtained during processing of poultry carcasses and directed for food purposes.3 cl

ethod of butching of the camel carcass in cuts // 2601559
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry and relates to a method of butching of the camel carcasses. Method envisages butching of carcass along clear anatomical bounds. Ist grade considered cuts are those in which 1 kg of meat has from 172 to 193 g of protein, and the protein quality indicator is 1.5÷1.9, in cuts of II grade protein content is 149-167 g, and the protein quality indicator is 1.3÷1.4, in cuts of III grade content is 142-162 g, a protein-quality index comprises 0.6÷4.3. Taking into account the nutrition value the cuts are distributed: I grade comprises 50 %-coxal cut: silver side, top side, rumsteck, side cut, spatulate cut: triceps, interspinatus, deltoid muscle, chuck tender, spinal lumbar cut: back part, lumbar part prescapular cut, neck cut, fillet, pre-hump cut, II grade is 45%-spinal ribs cut: chest, rib, flank, III grade is 5 %-shank front, rear shank.EFFECT: carcass butching is provided taking into account its anatomic features of the carcass and protein content.1 cl, 1 dwg, 6 ex

ethod and device to control meat processing machine // 2601059
FIELD: machine building.SUBSTANCE: invention relates to a method for controlling meat processing machine, containing a meat processing module for processing of supplied input meat products into output meat products, sensitive elements input module and control module for controlling the meat processing module, control module is connected to the sensitive elements input module, which includes the following steps: supply of input meat products in the meat processing module, collection of input product data, in particular data on geometry and/or weight of the input meat products, supplied into the meat processing module, with the help of the sensitive elements input module, and determining the tolerance level for processing parameter sufficient for the ready product output by means of the mathematical model or database, in each case depending on the registered data of the input product.EFFECT: invention also relates to meat processing machine intended for method implementation.17 cl, 2 dwg

ethod and device for processing poultry on conveyor // 2601051
FIELD: agriculture.SUBSTANCE: group of inventions intended for usage in poultry-processing industry. Device for treatment of poultry on conveyor according to the invention comprises movable element (1, 101, 201, 301) of engagement with surface (11, 111, 211, 311) of contact, provided for bringing into contact with poultry (2). Engagement element is connected to conveyor (30, 130, 230, 330) on the first axis (p), wherein said conveyor is made with possibility of rotation relative to fixed second axis (132, 232, 332), wherein the first axis (p) is located on the conveyor (30, 130, 230, 330) at a distance from second axis (132, 232, 332), so that said first axis rotates relative to the second axis at rotation of the conveyor. Engagement element (1, 101, 201, 301) is limited between the first axis and contact surface, thus preventing rotation of the contact surface relative to the second axis.EFFECT: invention also relates to a method of processing of poultry on conveyor, at which when in movement during processing, direction of movement of the contact surface preferably essentially aligned with that of conveyor.20 cl, 6 dwg

Rolling bearing and device for circular motion with rolling bearing // 2600973
FIELD: machine building.SUBSTANCE: invention relates to rolling bearing (10) that comprises first and second body (11, 12) of bearing, installed with possibility of rotation relative to each other around axis (41). Bodies (11, 12) comprises first and second rings (13, 14), having rolling tracks (15, 16) facing each other to place multiple rolling bodies (17). Rolling bodies (17) are located between rolling tracks (15, 16). Rings (13, 14) are composite and made in the form of segments (19, 20) made with possibility of disconnection from each other. First body (11) is installed with possibility of shifting in axial direction relative to second body (12). Invention also relates to a circular motion device, which includes a fixed axis and arranged to rotate a carousel for placement of processed products of fish and meat processing industry, carrousel is located with possibility of rotation on fixed axis by means of at least one of said rolling bearing.EFFECT: technical result is creating the rolling bearing, which can be dismantled and cleaned with lowest costs.13 cl, 4 dwg

achine for breaking neck of poultry and poultry neck breaking method // 2599830
FIELD: agriculture.SUBSTANCE: invention is intended for usage in poultry-processing industry. Machine for neck breaking poultry suspended by legs on conveyor line containing with option of movement breaking device (5) to apply breaking force to the poultry neck and support for supporting the poultry neck during operation with option to move of breaking device, wherein support can be manufactured with option of introduction into space of poultry through the poultry vent.EFFECT: invention also relates to a method of poultry neck breaking suspended by legs on conveyor line, wherein breaking force is applied to the neck of poultry while providing support for the neck of poultry thus the poultry neck is supported inside the poultry.26 cl, 5 dwg

Device for removal of viscera and fish abdomen cleanup // 2599623
FIELD: machine building.SUBSTANCE: device contains a frame, shafts with set of working elements for removal of viscera and cleaning, installed on props with possibility of rotation. Device is also equipped with step motors and related mechanisms of rotation and fixation in working position of chosen shafts with sets of working members. Each mechanism is created as planetary component, drive gear of which is fixed on the shaft of step motor and is connected through satellites, installed on shafts, fixed on supports, with external driven gear with internal gearing, which support shafts with sets of working members are attached to. Belt conveyor is used as the clamp for fish carcass, it is made like two separate elastic bands with corrugated surface, equipped with separate motors and mounted on spring-loaded shafts for double-sided wrapping and fixation of position of fish carcass. Computing unit communicates laser source, a photodetector, a shaft of the disc knife, stepper motors, a motor for rotation of working elements and engines of belt conveyor.EFFECT: device allows to increase quality of abdomen process.1 cl, 4 dwg

Device for cutting of fish fillet // 2599622
FIELD: food industry.SUBSTANCE: device is equipped with plate, located above the conveyor, on which there are control unit, light sources, connected with it device for making video image, the cutting gear, actuating drive and device for cutting tool control. Drive includes three step motors mounted at the corners of an equilateral triangle. Device for cutting tool control is made in the form of three levers, installed on shafts of step motors with possibility of synchronous at a specified angle, and connected with levers by means of three pairs of rods of the platform, in the centre of which there is a cutting tool. Pair of rods are fixed at equal distance from the centre of the platform at the corners of an equilateral triangle, and each pair of rods is integrated with the help of top and bottom inserts, connected with ends of rods spherical hinged joints, upon that upper inserts are fixed on the lever and lower ones are fixed on the platform. Device is also equipped with electromagnetic valve, fixed on the plate and connected to the control unit, hydraulic cutting tool and a water line with high pressure.EFFECT: invention allows to increase efficiency of the device.1 cl, 8 dwg

Device for removal of viscera in fish // 2599620
FIELD: food industry.SUBSTANCE: device comprises conveyor with trays, a tool for fixation of fish carcass on tray and hydraulic unit with a nozzle, installed with possibility of changing distance in horizontal plane from nozzle to head section of fish, fixed on tray. Tool for fixation of fish carcass on tray is made in form of a drum with shaped slots. Hydraulic unit is equipped with an electric motor, shaft of which has an inner cavity. In inner cavity of shaft is fixed a centrifugal conical nozzle. Device for changing distance from nozzle to head section of fish is equipped with a stepper motor, connected with hydraulic unit by means of ball screw gear, as well as computing unit, connected to step motor and electric motor. Before hydraulic unit above conveyor are oppositely arranged a laser radiation source and a linear photodetector connected with a computing unit.EFFECT: invention ensures reduction of power consumption and higher quality of removal of viscera in fish.1 cl, 4 dwg

ethod of moulding portions of food products // 2598417
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used when moulding portions of food products. Moulding is performed with the help of a device including a hydraulic press having at least one hydraulic pressure source and at least two actuators with working cylinders. Working cylinders are connected hydraulically. Device has a female die, which has at least two separate receiving devices to receive portions of food products. At least two portions of food products are introduced into the receiving devices. Each receiving device is inserted with at least one mold per a portion of food products. Mold force onto portions of food products is increased to allow providing all molds equal pressure on the corresponding portions.EFFECT: as the result provided is higher quality of obtained portions of food products.8 cl, 1 dwg
 
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