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Tubular film for food products casing and food products casing manufactured from such film Invention is intended for usage in food industry, in particular, for manufacture of food products casings from film. The tubular film is manufactured from a polymer composition containing thermoplastic polyester having complex shear viscosity η* equal to at least 3000 Pa·s according to measurement in accordance with ISO 6721-10:1999 publication at 240°C and 0.1 radian per second. |
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Scraper for separation of tissue coalescences between slaughtered poultry fillet and skeleton contains a core ending in the first scraping edge, that is deflected to trace the skeleton contour, and the second scraping edge. The second scraping edge is designed in the form of a projection positioned on the same line with the core thus deviating from the skeleton contour for separation of at least a part of fat tissue connected to the side surface of the fillet. The method for separation of tissue coalescences between slaughtered poultry fillet and skeleton envisages scraping fillet being separated from the skeleton. During the scrapping process at least a part of fat tissue connected to the exposed or uncovered side of the fillet is separated from the fillet with the scraper that is simultaneously used for the fillet separation from the skeleton. |
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Raw-smoked sausage with usage of demineralised whey and method for its manufacture Method envisages preparation of meat raw stock, additives, condiments, spices and materials, mince preparation, sausage links moulding, settling, smoking, drying and packaging of the products. Settling is performed during 24 hours at a temperature of 4-8°C and relative air humidity equal to 92-95%. Smoking is performed during 7 days with the temperature within the range from 22-24°C to 15-16°C and relative air humidity equal to 91% - 80% without air flow. The sausage link is dried at a temperature of 13±2°C and relative air humidity equal to 82±3% during 3-5 days with further drying performed at a temperature of 11±2°C and relative air humidity equal to 77±3%. In the process of mince formulation a starter culture and demineralised whey are introduced. |
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System, method and device for food products treatment Invention is intended for usage in food industry, in particular, for treatment of food products having an elongated configuration and enclosed in an edible external casing, for example - those containing a chopped meat filler . The food product treatment system contains a cooking and a cooling devices that are similar to each other and configured for preparation of Vienna sausages that have fragile and easy-tearing casings. The cooking device contains a treatment reservoir containing cooking fluid, a charging tray, a guiding means in the form of nozzles, a helical conveyor and a discharging conveyor. Vienna sausages are delivered into the reservoir through the charging tray. The nozzles direct the sausages into optimal positions relative to the helical conveyor that transports the sausages into the discharging conveyor. The nozzles also separate sausages to prevent their agglomeration during charging into the reservoir and ensure parallel positioning of sausages and transportation in a direction parallel to the helical conveyor rotation axis which reduced impact forces applied to sausages by means of the conveyor. In the cooling device the reservoir contains cooling liquid. |
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Method and device for production of oblong meat products without casings Method envisages edible material loading into the inlet end of one of multiple tubes in the material loading position together with a group of plugs so that individual portions of the said edible material with plugs on the opposite ends of every portion are created inside the tube. Then the tubes are shifted to a transverse direction till the inlet end of the next tube achieves the material loading position with its subsequent loading. The edible material inside the tubes is cooked and unloaded in the unloading position. A device is envisaged for the method implementation. |
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Claimed invention relates to suitable for smoking and jerking single-layered or multi-layered sleeve food film, in particular to sausage casing for smoked and/or jerked sausage or meat products, and to method of its manufacturing. Said food film is manufactured from homogeneous melted polymer material on installation for (combined) extrusion of food film by formation with blowing by means of supply (jointly) of polymers to be extruded to nozzle of blow head and biaxial orientation in the process of triple blowing. Homogeneous polymer melt of polymers for film manufacturing represents mixture of polymers, consisting of: polyethylene terephthalate or mixture of different polyethylene terephthalates and polyvinyl alcohol, or polyethylene terephthalate or mixture of different polyethylene terephthalates and block-copolymer of polyether with amides, or polyethylene terephthalate or mixture of different polyethylene terephthalates, polyvinyl alcohol and block-copolymer of polyether with amides. |
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Device and method for filleting of headless and gilled fish Proposed device comprises at least one pair of disc blades, endless conveyor with at least one saddle-like support to intake fish and to carry it by with its tail forward through cutting assy. Every support has bearing edge for the joint with geometrical closure with fish backbone. Besides, it comprises the device for backbone centring relative to aforesaid support. Besides, proposed device incorporates the means to move off the fish backbone from the support edge located in the area of backbone centring device. Proposed method comprises conveying the fish with backbone forward to rest on the support bearing edge with back upward through filleting device. In conveying, dorsal backbones are cut by the pair of disc blades. Prior to cutting dorsal bones, fish backbone is moved off from the support bearing edge to centre it relative to bearing edge. |
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Invention is intended for usage in meat industry during production of specialised sausage products and for children alimentation. The semi-smoked sausage contains meat raw materials represented by mutton, poultry meat of light colour, mid-back speck, broadtail fat as well as food culinary salt, ground coriander, sodium nitrite, sugar sand, ground black hot pepper and fresh garlic. The specified ratio of the ingredients is set in the formula. |
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Method envisages meat raw materials defrosting, deboning, trimming, milling, salting, spices, garlic and casings preparation, mince preparation, small sausages moulding, settling, slight drying, frying, cooking, smoking, drying and packaging under vacuum. The small sausages are moulded into gas- and moisture-permeable casings with a diameter equal to 18-24 mm. After thermal treatment and packaging under vacuum one performs pasteurisation in water at a temperature of 74-80°C till the temperature in the small sausage centre is equal to 70°C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80°C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20°C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80°C. |
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Method and device for slaughtered poultry carcass treatment Method envisages treatment of slaughtered poultry carcass containing wing joints, coracoids, a wishbone, at least one membrane and/or chord connected to the wishbone, a genicular bone and inner and outer fillet. The method envisages usage of means for membrane cutting and the wishbone removal from the carcass. The means contains an arrow-shaped blade and two cutting edges that are flexibly placed on the opposite sides of the said blade. During the means introduction into the carcass the blade and the cutting edges move turning the wishbones legs connected to the wing joints, completely detaching them from the carcass. The device ensures support of the carcass on the carrier designed so that to enable movement within the treatment line and contains means for membrane cutting and/or wishbone removal from the carcass. The means includes an arrow-shaped blade and two cutting edges that are flexibly placed on the opposite sides of the blade. The front part of the blade is designed to be narrower for wishbone legs accommodating. |
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Semi-smoked sausage of nutria meat Invention is intended for usage in food industry, in particular, for production of semi-smoked sausages of nutria meat. The sausage contains defrosted trimmed first grade beef milled in a mincer with 2-3 mm mesh outlet holes diameter, mid-back pork speck slightly frozen to a temperature equal from 0 to -2°C and milled into pieces with sides sized no more than 4 mm, culinary edible salt, sodium nitrite, sugar sand and spices. Additionally, one uses nutria meat milled into particles sized 15-20 mm; spices are additionally represented by ground allspice and nutmeg. The components are taken at the specified quantity ratio. |
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Invention relates to meat-processing industry, in particular, to production of sausages with a bacterial preparation usage as well as to a sausage produced by the said method. The method involves pork skin blanching, cooling with subsequent freezing, frozen low-fat pork and beef mincing, the blanched pork skin milling in a cutter with addition of moisture as per the formula, the minced low-fat pork and beef, a phosphate, a bacterial preparation, back fat, a complex taste-and-flavour additive, starch and a salt loading into the cutter , the produced mass moulding into the casing and settling; then the product is subjected to intensive cooling till the fermentation process termination. The salt is represented by a nitrite salt or sodium nitrite and culinary salt. In the method one specially selects a combination of a phosphate and a bacterial preparation based on a mixture of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus cultures. The ingredients are selected at the specified quantity ratio. |
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Device for removal of bones from poultry parts, for example, quarter and pestles Proposed device comprises feeder of poultry parts displaced in conveying direction and conveyor line timed with said feeder and equipped with holders arranged in line. Every said holder accommodates separate part of poultry at conveying. Every said holder is composed of two swinging levers that can stay in opened and closed positions. Note here that with levers opened, poultry part gets exactly in said holder. |
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Raw smoked sausages production method Invention is related to meat processing industry, namely - to the technology for manufacture of delicatessen raw smoked products, mainly - those made of poultry meat. The method envisages preparation of poultry meat raw material, mince preparation, introduction of a bacterial mixture affecting the ageing process in the mince, casings filling with mince, settling, thermal treatment and drying. The bacterial mixture used is represented by Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus bacterial species strains taken at a ratio of 1:1:1. It is introduced 0.015-0.02% of the mince weight. The poultry meat raw material is represented by deboned skinned legs, chicken breast fillet and back fat; alternatively, one uses chicken breast fillet and back fat. |
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Method for manufacturing cooked sausage with vegetal additive Invention is related to meat industry and may be used in production of cooked sausages. The method involved first grade beef and lean pork deboning and trimming, meat raw material milling, maintaining meat raw material salted with brine, mince preparation with addition of beef liver, egg melange, a soya food enriching agent, sugar sand or glucose, sodium nitrite, ground black pepper, casings filling with mince, frying in stationary chambers with subsequent boiling and cooling. Additionally, one introduces a preliminarily prepared food additive consisting of rice flour, food gelatine, chitosan and dairy whey as well as chamomile and St.-John's wort infusion. The components are taken at the specified ratio. |
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Method for production of preserves "fried haddock in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages recipe components preparation: bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Haddock is cut, mealed in wheat flour and fried in vegetable oil. The haddock and sauce are packed, sealed and sterilised. |
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Method for production of preserves "fried bluefish in tomato sauce" Invention relates to the technology of fish preserves production. The recipe components are prepared. bulb onions are cut, sauteed in vegetable oil and milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Bluefish is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The bluefish and the sauce are packed, sealed and sterilised. |
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Method for production of preserves "fried humpback salmon in tomato sauce" Invention relates to the technology of fish preserves production. The recipe components are prepared. bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. Humpback salmon is cut, mealed in wheat flour and fried in vegetable oil. The humpback salmon and sauce are packed. Then one performs sealing and sterilisation. |
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Invention relates to food industry, in particular, to a method for manufacture of a food product having coating. The coating forming paste is applied by way of co-extrusion onto the surface of the material subject to encapsulation into the coating to manufacture a co-extruded product. The coating forming paste contains an alginate, a sequestrant and a hardly soluble calcium salt or calcium oxide. The alginate forms a gel in the process of the co-extruded product contact with a solution including calcium ions. The hardly soluble calcium salt is chosen from the group consisting of calcium carbonate, calcium citrate, calcium phosphate, calcium silicate, calcium sulphate, calcium sulphide, calcium tartrate and their mixtures. |
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Method and device for slaughtered poultry treatment Method and device for treatment of slaughtered poultry being transported along the slaughter primary processing line envisage slaughtered poultry temperature measurement. Temperature measurement is performed at the beginning of the primary processing line with poultry stunned and suspended by the legs. Slaughtered poultry temperature is measured at least on the breast. |
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Method for production of preserves "fried vendace in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, cutting, maintenance in salt solution, vendace mealing in wheat flour and frying in vegetable oil, the vendace and the sauce packing, sealing and sterilisation. |
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Method for production of preserves "fried sheatfish in tomato sauce" Invention relates to the technology for production of fish preserves, in particular, to a method for production of preserves "Fried sheatfish in tomato sauce". One performs preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, pouring with drinking water. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The sheatfish is cut, mealed in wheat flour and fried in vegetable oil. The sheatfish and sauce are packed, sealed and sterilised. |
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Poultry treatment device and method Device contains a container for poultry movement along its supplying trajectory as well as one or several means for skin removal, placed in proximity to the said trajectory. Each means for skin removal contains a rotating gripping roller along the circumference whereof longitudinal teeth are positioned; their tops turned aside from the rotation axis of the said roller and form the external friction surface of the roller. Additionally, each means for skin removal additionally contains a gripping means adjoined to the rotating gripping roller for gripping or clamping of skin between the gripping roller and the gripping means. The gripping means has an edge conjugating with the teeth tops in the process of the roller rotation; the gripping means edge passes inclined relative to the teeth tops. The method for skin removal from poultry meat is implemented by the device. |
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Feeder for suspension elements Suspension loop-shape elements S are arranged at conveyor belt 40 with the help of glue across the belt travel direction to be detached therefrom and carried by belt 40 to the point of discharge. At said point, suspension element S can be removed from belt 40. Clamp 50 is arranged at the discharge point above conveyor belt 40. |
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Multi-layered flat ot sleeve envelope or film for food products Invention relates to multilayered flat or sleeve envelope for food products, in particular for packing food products. Multilayered envelope or film, manufactured by method of blow extrusion and stretched on two axes by method of triple bubble, contains, at least, seven layers, and as component part layers contain: first outer layer - polycaprolactam (PA6), polyhexamethylene adipineamide (PA66), PA6/66, PAH, PA12 or mixtures of said polyamides, polyolefin or mixtures of different polyolefins, cycloolefic copolymer (COC) or mixture of cycloolefic copolymer (COC) and polyolefin, polucarbonate (PC) or polystirol (PS); second outer layer - adhesion promoter; third layer from outside- ionomer; fourth layer from outside- adhesion promoter; fifth layer from outside - copolymer of ethylene and vinyl alcohol (EVOH); sixth layer from outside - adhesion promoter; seventh layer from outside - polyolefin. |
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Stabilised non-edible collagen casing ready for syringing Invention relates to food industry, in particular, to production of a non-edible collagen casing for food products; the casing is not to be soaked in water or brine directly before syringing. The stabilised non-edible collagen casing having long storage life and ready for consumption has moisture content from 27 to 50 wt % of the total weight of the casing and salt content from 2.5 to 30 wt % of the dry weight of the casing. Salt includes an organic acid salt; the casing is packaged. |
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Method and device for treatment of poultry carcass wing attached to said carcass Inventions are intended for usage in poultry processing industry. Method and deice for treatment of poultry carcass wing attached to the said carcass that is suspended by the legs. The wing contains an upper wing, a middle wing and, possibly, a wing end; provided for in the elbow joint connecting the upper wing to the middle wing are a capsule and chords; treatment with the help of the device results in separation of the upper wing from the middle wing. The method includes the stage of the wing cutting in the upper wing adjacent to the elbow joint and the stage of the middle wing twisting relative to the upper wing for separation of bones of the said middle wing and the said upper wing; then the middle wing is torn off from the upper wing, the latter remaining attached to the poultry carcass. The stage of the wing cutting in the upper wing adjacent to the elbow joint is performed so that to cut the chord that ensures connection between the upper wing and the middle wing. |
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Device for organic materials dividing, sorting and collection Device includes a water-filled tank having an input and output for organic materials and containing inside a transporter with tabulated carrying ribs oriented transversally to the transporter movement direction. The tank contains dividing tools including a stationary part and a moving part. The stationary part includes a cantilever plate having a curvilinear cutting surface deviating from the free cutting edge of the cantilever plate. The moving part includes at least one dividing tool in the form of blade, moving or rotating along the cutting edge and oriented at a slight angle to the said edge or parallel to it. The curvilinear form of the cutting surface is conformal to the trajectory of the dividing tool in the form of a blade and equipped with synchronisation means allowing the said tool to pass by the cutting edge simultaneously with one of the bearing ribs passing by the opposite border of the cutting edge. The device performs separation of a low-density material from a higher-density material in the process of the organic material passing by the cutting edge. |
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Multilayer flat or sleeve or film for food products Invention relates to multilayer flat or sleeve or film for food product packages. Sleeve or film is made by blow extrusion and stretched in two axes by triple blowing. It has the structure of layers including at least seven layers if seen from outside to inside. Note here that said layers are composed of: first outside layer made of PET, second outside layer of adhesion promoter, third outside layer made of ionomer, fourth outside layer of adhesion promoter, first outside layer of PVA or modified polyamide (MXD6), sixth outside layer of adhesion promoter and seventh outside layer of polyolefin. |
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Method of manufacturing cooked sausage product Invention is related to meat industry and may be used in production of sausage products. The method envisages grinding meat raw material, its salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of water and girasol tuber powder), injection, knitting links, frying, boiling and cooling. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle size equal to 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, dried material cooling to 20-25°C and cooled dried material milling into particles sized 30-35 mcm. The quantity of the girasol tuber powder is equal to 8-12% of meat raw material weight. |
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Method and device for separation of frozen fish brick into carcasses without defrosting Invention relates to food industry. The method for separation of frozen fish bricks into carcasses without defrosting involves performance of wire explosions in proximity to the frozen fish brick being transported by the conveyor method. A hydraulic pressure occurs sufficient for destruction of ice bridges within the brick. Envisaged for the method implementation is a device containing a bath for water with a support mesh of the conveyor for bricks and supplying devices of exploding wire electrodes connected to a pulse HV generator. The negative electrode is represented by a metal tape rigidly fixed along the conveyor. |
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Method and device for collection of back meat from slaughtered poultry carcass or carcass part Invention is intended for usage in food industry during slaughtered poultry carcass or carcass part dressing. The method and device for collection of back meat from a slaughtered poultry carcass or carcass part in connection with such carcass or carcass part filleting involves scraping the said back meat from the carcass or carcass part in the course whereof the connection of the carcass or carcass part to the fillet is preserved; prior to the said carcass or carcass part filleting one fixes the position of the neck part of the carcass or carcass part back bone with back meat subsequently scraped off the carcass or carcass part. The carcass neck part fixation and back bone scraping are performed by way of the fixing means and the scraping means that operate in a coordinated fashion. The chicken product produced by way of collection of back meat represents an integral combination of shoulder blade bone or part thereof with back meat adherent to the shoulder blade bone. |
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Invention relates to food industry. Proposed is a multilayered seamless sleeve-shaped film for usage in the capacity of food product casing having barrier properties with regard to oxygen and/or water vapour, capable to absorb a food additive, accumulate it and release it onto the food product surface. The casing consists of an external layer, one or more intermediate functional layers and a functional internal layer. The layers are made of a thermoplastic polymer. The internal layer contains a network of interconnected cavities formed in the process of manufacture of the seamless sleeve-shaped film due to a porosity modifier addition. Additionally proposed is a method for manufacture and application of the seamless sleeve-shaped film. |
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Installation for removal of black film from fish inner cavities Invention refers to fish processing industry. The installation contains a scraper element and a means for its movement. The scraper element is designed in the form of an elastic brush consisting of a sleeve with an arrester and a fixture nut with flexible discs with flexible washers installed between them. The movement means is represented by a one-piece electric drive attached to a wall console, the drive elongated axle connected to the elastic brush sleeve on the arrester side. |
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Invention relates to packages used during production of sausage products, as well as to products packaged into net-coated casings. The sleeve-shaped net consists of intercrossing elements forming the net mesh structure, each element made of at least one thread and having a knitted loopy structure. The net contains at least one additional element forming a continuous spiral along the net periphery. The additional element is knitted together with the loops of the loopy structures of the elements forming the net mesh structure or is knitted together with the loops of the loopy structures of the net meshes sides wherethrough it passes or is let pass through the loops of the loopy structures of the elements forming the net mesh structure. The net proposed is attached onto the sausage product casing surface (glue-attachment being one of the alternative solutions). The sausage product is enclosed in a casing with the net proposed applied onto the latter's surface. |
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Raw smoked sausage and its production method Invention relates to meat industry, in particular, to raw smoked sausage production. The method envisages beef and pork cutting, milling in a mincer with 2-3 mm mesh outlet holes diameter, mince preparation by way of chopping in a cutting mode till homogeneous distribution, stirring and production of mince with usage of culinary food salt, sodium nitrite, spices, kitchen herbs, cognac and "BACTOFERM" starter culture with addition of milled speck and chopping in a cutting mode till homogeneous distribution of speck pieces and mince production, moulding, thermal treatment including sausage links settling, smoking, drying and packaging. The base raw materials are represented by prime beef and combined speck in the form of pieces sized no more than 3 mm and having enhanced biological value with a preset quantity of useful micronutrients. For raw smoked sausages preparation one takes the components at a specified quantity ratio. |
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Multilayered tube-shaped plastic food wrap Invention relates to multilayered tube-shaped plastic food wrap, in particular - to sausage casing. The multilayered tube-shaped plastic food wrap is manufactured on an instillation for production of multilayered plastic wrap by way of coextrusion with blowing through simultaneous delivery of the polymers to be jointly extruded to the blow head and biaxial stretching by the triple blowing method. The plastic food wrap contains at least six layers. The said at least six layers of the plastic food wrap are positioned in the direction from the outside to the inside as follows: the most outward layer consisting polyamide as the layer component, the most inward layer consisting polyamide as the layer component and a sequence of at least four intermediary layers, positioned between them, in the direction from the outside to the inside, as follows: one layer containing an adhesion boosting agent as the layer component, the next layer containing polyolefin as the layer component, the next layer containing polyolefin as the layer component and one more layer containing an adhesion boosting agent as the layer component. |
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Cooked sausages storage life extension method Invention relates to food industry, namely, to a technology for cooked sausages production. The method involves usage of "silver water" with silver ions concentration equal to 0.05 mg/l, activated with high intensity blue spectrum with wavelength equal to 440-460 nm and luminous power equal to 100-150 mW/cm2 during 10 minutes. |
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Device for poultry carcass neck separation Invention is related to poultry-processing industry. The device consists of a frame, a drive sprocket, a bevel gear, a small sprocket, a rotor with pushers, a stationary squeeze guide and a catching over disc installed under the squeeze guide. The rotor contains a disc with pushers and a big sprocket connected to each other so that to enable angular adjustment. Supporting elements are attached on the loop chain enclosing the small and big sprockets; the leading chain branch makes an acute angle to the horizon. |
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Device for removal of meat from poultry leg bones Device contains a base consisting of two parts connected to each other via bars mounted coaxially so that to enable relocation, the first and the second movable cylinders, pushers inserted into the internal cavities of the movable cylinders and a stationary cutting element in the form of a cylinder with cutting edges for meat removal, concentrically positioned relative to the second hollow movable cylinder. The movable cylinders butts, shearing muscular tissue towards the knee-joint, are designed in the form of a plane perpendicular to the movable cylinders axis. The cutting element fixation in the base plug is performed without the cutting element tightening in the radial direction with a bolt through the hole in the cutting element with the bolt thrusting against the plug. The holes number corresponds to the cutting edges number. |
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Invention relates to fish industry. The device consists of a frame, a measurement appliance, a centring appliance, a conveyor, a cutter mechanism and a control system including a data processing unit and a computer. The centring appliance is designed in the form of an additional conveyor belt positioned at an angle to the main conveyor belt. The measurement appliance includes a laser measuring unit measuring the fish profile and an opercle lifting mechanism. The opercle lifting mechanism contains a retainer bar, an air pump tube mounted on the attachment bar, clearance and force regulators. |
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Invention relates to food packages. Proposed polymer film for food packages is produced from homogeneous molten plastic at co-extrusion blowing machine, Said plastic is fed into blow head tip and expanded in two axes in "triple blow" process. Said homogeneous molten plastic is made from plastic mix of polystyrenes of mix of various polystyrenes and PVOH and/or PEBA. |
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Method for automated manufacture of raw smoked sausage Invention relates to food industry, in particular, to a sausage production method. The method envisages milling and mixing meat parts or pieces, starter cultures and spices. Meat parts or pieces are delivered by means of a delivery system (that is in particular represents a system (1, 2) with multiple cylinders with pistons which system may be controlled, independent from the milling machine, by an individual drive) into the milling and mixing chamber (14). Compression, temperature increase and damage to the material being charged in the process of delivery are excluded. Connected to the milling and mixing chamber is a drying vessel (6) containing replaceable absorbents for withdrawal or water or water steam from the material being treated. The material, having undergone preliminary treatment and reduced in volume, is divided into portions (while in a loose condition), weighed onto the lower film (8) and then covered with the upper film (10) with the air trapped between the films removed. The material or mince is shaped inside the waterproof films and subjected to pressure treatment until the isoelectric point is achieved inside the material. During the curing stage, a constant temperature is maintained. Preliminarily shaped mince blanks are subjected to high pressure treatment for deactivation of microorganisms and then taken out of the film casing and subjected to the stage of drying and further treatment. |
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Device and method for cut product parts separation Device includes a transportation element (19) for transporting cut product (11), parts whereof still adhere to each other, in the transporting direction, means (20) for the product parts movement in a cross direction and a transportation element (21) for removal of separated parts of the product. Additionally, the device contains means for determining the product (11) position on the transportation element (19) and recording specific data on the product. The cross feed means (20) contain at least two fingers (23) for insertion into cuts (24) between the product parts and/or for fitting to the product parts; the fingers may be operated in accordance with the product position and its specific data to move it in a cross direction. Additionally, the invention relates to the corresponding method. |
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Invention relates to polyamide-based printed films which are used as casings for food products, particularly artificial sausage casing. Disclosed is a printing ink system for printing on (co)polyamide-based films. Said system contains a radically curable primer ink and UV radiation radically curable printing ink which forms an almost colourless layer of primer ink. The primer ink contains a reactive compound which, in one molecule, contains a group capable of bonding with a (co)polyamide surface and an ethylenically unsaturated group which can undergo radical-initiated polyaddition. The invention also discloses a (co)polyamide-based single- or multilayer film which is printed with said printing ink system and a method for production thereof. |
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Device for farm animals blood processing and device application Invention relates to meat industry, in particular, to the farm animals blood processing technology. Blood processing is performed in an integrated way by means of a device including a vessel for stabiliser solution, a pump, a receiver for collected blood, hollow knife blades allowing to continuously bleed blood from several animals, a vessel for blood stirring with sprinklers having outlet holes, an apparatus for blood stirring with dismountable blades, a separator, vessels for haemoglobin containing mass and blood plasma (serum) drainage, cutoff valves; all the device elements are placed on a single frame. Using the device one manufactures the following base products of primary blood processing: stabilised blood, fibrinogen, serum, plasma and haemoglobin containing mass. During blood stabilisation one uses a stabiliser solution in the form of 4% sodium citrate solution cooled to 4-6°C and mixed with blood at a ratio of 1:10. During fibrin production and blood defibrination one uses a method for intensive blood sprinkling and low speed stirring at 120-150 rpm. During production of serum, plasma and haemoglobin containing mass one performs selection of the separator rotation rate so that the separation factor does not exceed 2000 units. |
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Device for poultry carcases evisceration Device contains a framework, a drive, formers, fixing and correcting tools and operational elements in the form of a loop with gears and amphicheiral loop. The operational element in the form of a loop with gears is equipped on the outside with a lid having a convex surface while the amphicheiral operational element is designed in the form of a continuous plate. |
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Device for poultry carcases cloaca cutting-out Invention is related to poultry-processing industry. The device contains a framework, a drive sprocket, a stationary shaft with formers and a rotor, bearing upper and lower working tools. An upper working tool is equipped with a stationary guide inserted into the internal cavity of the cylindrical blade. |
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Drive mechanism for working tools of machine used for feathers removal from poultry carcases Invention relates to food industry machine engineering, in particular, to devices used for feathers removal from poultry carcases. The drive mechanism consists of the housing front half (1), the cover back half (2) and a shaft (5) installed on bearings (6) in the body (3) attached to the housing front half (1). The body (1) has lobes (4) at the attachment points, the lobes providing for a clearance (B) between the butt-end of the body (3) and the wall of the housing front half (1). The drive mechanism includes a pulley (8), a flange (7) and a holder (9) with elastic grippers (10). The flange (7) is designed in the form of a corrosion-resistant material plate. The method envisages usage of a cup (11) in the form of an elastic part with a flexible element (A) and a butt-and-sealing surface (B) contacting the flange (7). |
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Unit for poultry gut separation from gizzard stomach Invention is related to poultry-processing industry. The device consists of a shaft with helical groove and a shaft with coils (the shafts rotating towards each other), skew gears and a retarder horn. A pusher wheel, connected to the leading wheel via a chain transmission is installed over the skew gears; the wheel driven into rotation by the helical shaft. |
Another patent 2513835.