Packing pieces of meat

 

(57) Abstract:

Usage: the invention relates to a method of packing pieces of meat. The inventive method provides for the filing them in the packaging casing in the form of a sleeve and subsequent closing of the shell, while the flow of the pieces is carried out in the packing shell made of elastic material, having a minimum elasticity along the length of 25% and a minimum elasticity of the cross-section of 50% and making or saving the pieces of meat approximately round cross-section. 11 C. p. F.-ly, 8 ill.

The invention relates to the technology of food packaging, in particular, to a method of packing pieces of meat.

There is a method of packing pieces of meat, providing feeding them into the packaging casing in the form of a sleeve and subsequent closing of the shell (see U.S. patent N 4696079, MKI A 22 C 11/02, 1987). While packing the shell more or less prisposoblyaya to the external shape of the pieces of meat, that is Packed meat has an irregular shape and unattractive appearance.

The disadvantage of this method is that Packed the pieces of meat have an unattractive appearance.

Zoom method of packaging of meat pieces providing for submission in the packaging casing in the form of a sleeve and subsequent closing of the shell due to the fact that the supply of pieces is carried out in the packing shell made of elastic material, having a minimum elasticity along the length of 25% and a minimum elasticity of the cross-section of 50% and making or saving the pieces of meat approximately round cross-section.

That is, the proposed method allows to pack the pieces of meat simultaneously making them attractive for a buyer form with a circular cross section.

To carry out the proposed method can be used, e.g. any plastic film suitable for packaging food products and having a specified elasticity. In this regard, can be called elastomers, in particular polyurethane. For packaging of meat can be used, for example, polyurethane film company Krehalon, Japan, possessing advantageous to carry out the proposed method properties.

Particularly preferably, the elasticity of the material on the pepper section is 100% or more. The greater elasticity of the material, it may be used for packaging meat pieces of different sizes, so Lesofat material, not losing elasticity within two or three weeks. In case of longer storage of the pieces of meat they are usually frozen, and the elasticity used for packing material no longer plays a role.

If you Packed storage using the proposed method for the meat in the refrigerator only for two or three days, you can use a single layer of material, which may be gas-permeable.

If the meat is Packed using the proposed method, must be kept for two or three weeks, then use a material with a gas-tight layer, the latter can be accomplished, e.g. from polyvinylidenechloride, or aluminum, deposited on a layer of polyurethane in a steam atmosphere. In this case, the suitable material contains an even further layer of polyurethane, so that two layers of polyrotaxane make a gas-tight layer in order to prevent contact of the latter with meat.

In that case, if there are more long-term storage of packaged meat, it is preferable to remove the air from the package, e.g. by exhaustion. Since the implementation of the proposed method the material is very tightly to the piece nevozmozhno, requires the exhaustion of air for its complete removal. Then the ends of the package is closed, preferably by welding. For this purpose, use with welding material.

To implement the proposed method can also be used a material containing retinopathy grid included in the material and in addition contributing to achieving and maintaining a circular cross-section of a piece or pieces of meat. Included in the material mesh does not lead to an unwanted marks on the meat.

For the implementation of the proposed method for packaging meat, you can also use the packing shell formed of two placed one above the other films connected by welding along the longitudinal edges, or the same material in the form of a sleeve made of a single strip with one longitudinal weld seam.

The proposed method is further illustrated with reference to the attached drawing, which shows:

Fig.1 device for packing pieces of meat with thin elastic material;

Fig.2 Packed the proposed method, a piece of meat;

Fig. 3 Packed the proposed method, a piece of meat, and for packaging material used is Sarafovo device for implementing the method of packing pieces of meat;

Fig. 6 further device for carrying out the method of packing pieces of meat;

Fig.7 is a side view of another version of the device for implementing the method, and use the material available in the form of two strips, welded along the longitudinal edges;

Fig.8 a top view of the device according to Fig.7.

According Fig. 1 subject to package meat 1 by the conveying device 2 is fed through the funnel 3, and they are compressed at the end of the 4th. Used for packing material, in this case designed in the form of a sleeve 5 of a plastic film placed on the funnel 3, and its end 6 (Fig.1 left) is expanded, and at the end of 7 (near the end of the funnel 4 3) the sleeve 5 has the smallest diameter. Over 3 posted by the sleeve 5 by a length sufficient for wrapping at least one piece of meat 1. A piece of meat 1 prozhimaet through the end 4 of the funnel 3 in direction of arrow 8, and he was attached to the corresponding side 4 of the funnel 3, preferably circular cross-section. When entering through the end of the 4 meat 1 moves with you and the front end 7 of the sleeve 5. Thus, there is no need to weld the front end 7 of the sleeve 5 before placing it on the piece of meat 1. Typically, the sleeve 5 on the piece of me what I am welding. After placing the piece of meat 1 in the sleeve 5, if necessary, from the last remove residual air and the material to be welded from both sides. In Fig.1 to the right and in Fig.2 presents Packed piece of meat 1, in which densely Packed shell.

According Fig. 3 and 4, the packing wrapper made of film sleeves 5, fitted with a rubber grid 9 and grid provides a particularly tight seal material to the piece of meat 1.

According Fig. 5 a piece of meat 1 also serves through the hopper 3, in this case made of plastic. Its left end 10 corresponds to the maximum diameter of the piece of meat 1. At its right end 3 pruinose installed the rods 11 in the direction of 12 contiguous to each other. The rods can be made of elastic. The diameter formed by the rods 11 side 12 approximately corresponds to half the diameter formed by the rods facing the funnel side. When submitting a piece of meat 1 the latter is compressed, and the rods pruinose opens. The rods 11 are connected with funnel 3 by means of a connecting ring 13. When entering through the rods 11 meat 1 pushes the latter and simultaneously expands roaming funnel with 3 rods 11 material in the form of a sleeve is NT device for implementing the method, chunks of meat are also served through mainly conical element 14. Element 14 can be used in combination with feeding mechanism 15. In addition to the conical element, e.g. element 14, it is also possible to use cylindrical element through which served a piece of meat.

According Fig. 7 and 8 are used for packaging material is in the form of two strips 16, 17, placed on two coils 18, 19. With these coils 18, 19 of the strips 16, 17 each in the direction of arrow 20, and by means of heating rollers 21, 22 and they are welded to the longitudinal edges with the receiving sleeve (longitudinal joints marked positions 23, 24), in which the pieces of meat 1 serving in the direction of arrow 20. Meat 1 serving on, and the material due to its elasticity tightly to the pieces of meat 1. For the full conclusion of the pieces of meat 1 in the material and in the end after removing the air ends 25, 26 are welded, so that the material gives the piece of meat the form and its ends. After welding Packed pieces of meat are separated from each other in places 27.

The proposed method can be carried out, e.g. as follows:

Example 1. Elastic bag with a diameter of 6 cm and a length of 30 cm, made of polyurethane and having elastic is the element of the device according to Fig.1 thus, that the open side of the bag is on the wide end of the conical element. A piece of meat with a length of 25 cm, with mostly oval in cross-section with a maximum dimension in the transverse direction, constituting approximately 8 cm, served through the conical element. Upon contact of the front end of the piece of meat with the closed side of the bag last in the feed direction of the meat shrinks with conical element. After placing the entire piece of meat in the bag open side of the latter close with the famous clip. Packed so a piece of meat can be stored at temperatures between +1oTo +7oWith in three days.

Example 2. The device according to Fig.5 wear sleeve with a diameter of 16 cm, made of polyurethane with the elasticity of the cross-section of 50% and elasticity in length, constituting 25% While the front end of the sleeve is approximately at the height of the right end of the rods. Through the cylindrical part and the conical element of the device from left to right are served a piece of meat with a maximum size in the transverse direction, comprising 20 see With the passage of the piece of meat through the bars last open, and when the contact of the meat with the sleeve the latter is moved instead of the sa, on the one hand weld it, suck out the air and the other end is also welded. Packed so a piece of meat can be stored at room temperature for at least four weeks.

Example 3. The coils 18, 19 of the device according to Fig.7 and 8 placed the strip of material polyurethane width 26 cm, the elasticity of the cross-section, component 120% and elasticity along the length of 50% of the Strip unwound from the coils, and the pieces of meat are sequentially fed into the gap between the two strips, and the strips welded along the longitudinal edges of the heating platens. The pieces of meat have a maximum transverse dimension of about 30 cm between pieces of meat sleeve weld and cut. Packed so pieces of meat can be stored at room temperature for at least four weeks.

1. Packing pieces of meat, providing feeding them into the packaging casing in the form of a sleeve and subsequent closing of the shell, characterized in that the supply of pieces is carried out in the packing shell made of elastic material, having a minimum elasticity along the length of 25% and a minimum elasticity of the cross-section of 50% and thereby providing the the action scene, that the elastic material is gas-tight.

3. The method according to PP.1 and 2, characterized in that the elastic material use material containing elastic retinopathy the net.

4. The method according to PP.1 to 3, characterized in that the elastic material use material with the possibility of joining.

5. The method according to PP.1 to 4, characterized in that the packing shell formed from two placed one above the other films connected by welding along the longitudinal edges.

6. The method according to p. 1, characterized in that during the packaging wrapper is placed on a cylindrical or conical element of the packaging machine.

7. The method according to p. 6, characterized in that the shell is placed on an elastic rods connected with a cylindrical or conical element arranged koltseobrazno with the formation of the cavity tapering in the direction of the output end of the cross-section.

8. The method according to p. 6, characterized in that the supply of the pieces of meat in the shell passes through the cavity of the cylindrical or conical element with simultaneous contraction of the shell element.

9. The method according to p. 7, characterized in that the supply of the pieces of meat receiving cross-section placed on them shell and simultaneous compression of the piece of meat in the shell after the contraction of the shell.

10. The method according to PP.1, 7 and 9, characterized in that after the filing and placing pieces of meat in the shell of the last to remove residual air.

11. The method according to PP.1, 4, 5, and 10, characterized in that the shell is welded on the ends.

12. The method according to p. 1, characterized in that the packaging sheath is made in the form of a bag.

 

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