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.
FIELD: film for food packing.
SUBSTANCE: claimed tubular film contains at least three polyamide layers, wherein each layer consists mixture of (mass parts) polyamide 6 70-77; polycaprolactam-hexamethylenediamine-adipic acid copolymer 5-11; amorphous resin 20-25; aromatic polyamide containing hexamethylene diamine and terephthalic acid units in molecule 3-8; and mixture of acid modified copolymers 0.3-5.
EFFECT: film of improved barrier properties, moldability, abrasive and oil resistance.
FIELD: food-processing industry, in particular, machines for producing artificial protein casing, more particular, construction of forming head.
SUBSTANCE: head has housing with branch pipe provided with bushing. Immovable shaft with longitudinal opening for supplying of compressed air is incorporated inside housing. Immovable shaft carries sleeve arranged so as to define collagen mass slot relative to branch pipe bushing, and rotary sleeve connected with ring, on which conical roller bearings and spiral gear are disposed. Head has collagen mass supplying system connected with housing mid portion, and cooling system. Head is equipped with movable and immovable end water and mass tight gaskets respectively positioned in mid portion of housing, and water-tight gaskets arranged in its rear portion. Helical grooves of 0.8-0.9 mm depth and thread angle of 60±2 deg are formed on rotary sleeve.
EFFECT: increased efficiency and provision for producing of required amounts of products owing to complete collecting of collagen mass for forming of casing and elimination of carrying away of said mass with water.
3 cl, 4 dwg
FIELD: packaging materials.
SUBSTANCE: sleeve-like shell is composed of inner layer A, central layer E and outer layer G. Inner layer A tightly fits the contents and mainly consists of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Central layer E is mainly formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Outer layer G is also formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Located between inner layer A and central layer E is polyolefin intermediate layer C preventing water vapors from penetrating through the layer. Connected with layer A is adhesive layer B. Layer E is coated with adhesive layer D. Oxygen-barrier intermediate layer F is located between outer layer G and central layer E.
EFFECT: increased impenetrability for water vapor and oxygen, increased shelf life of products packed in above shell.
11 cl, 2 tbl, 8 ex
FIELD: cellulose-based sleeved casing for food products.
SUBSTANCE: corrugated sleeved casing is manufactured by method including preparing cellulose solution with the use of solvent such as N-methyl-morpholine-N-oxide. Corrugated sleeved casing is especially stable and is therefore suitable for fully automatic stuffing apparatuses of the type employed for producing of sausages cooked in water or bouillon.
EFFECT: improved strength and provision for using such casing in fully automatic food processing systems.
12 cl, 2 dwg
FIELD: food processing industry, cellulose food casings, in particular pigmented tubular cellulose casings and method for production thereof.
SUBSTANCE: according to the present method pigment based on perylene tetracarboxylic acid in combination with at least one additional pigment are introduced in viscose before extrusion through nozzle to produce casing. Obtained casing after filling with foodstuff appears as natural smoked product with redwood color. Additional pigment is selected from group containing β-phthalocyanine, diazo and monoazo pigments. Pigmented cellulose casing includes 0.4-4 mass %, preferably 1-2 mass % of perylene tetracarboxylic acid.
EFFECT: pigmented cellulose casing which doesn't discolor under microorganism action in vacuum package.
7 cl, 3 ex, 1 tbl
FIELD: food-processing industry, in particular, preparing of linked sausage products.
SUBSTANCE: apparatus has co-extrusion device for pasty mass and casing enclosing said pasty mass, casing hardening means, twisting means, and conveyor positioned rearward of twisting means. Co-extrusion device and twisting means for guiding link on the one side, and conveyor on the other side are adapted for rotation relative to one another.
EFFECT: increased efficiency, compact construction and provision for conditions desirable for twisting operation.
19 cl, 10 dwg
FIELD: food processing industry, in particular production of edible collagen membrane for sealing of foodstuffs such as ham, etc.
SUBSTANCE: according to invention fresh porcine skins are rapidly frozen. Then before further treatment thereof skins are defrosted and defatted by using enzymes. Further skins are sequentially treated by fast alkaline hydrolysis, acid hydrolysis and ground to produce gel-like liquid mass. In last step gel-like mass is extruded, plated and dried to produce target membrane.
EFFECT: collagen sealing membrane with excellent protective characteristics against food oxidation and dehydration.
22 cl, 1 dwg, 2 ex
FIELD: chemical engineering; production of the laminated multilayered welded flat film used for manufacture of welded hose-type films.
SUBSTANCE: the invention is pertaining to the laminated multilayered welded flat film for manufacture of a welded hose-type films used as a packing and a shell for food stuff. Both surface layers of the multilayered flat film are formed at least of one copolyamide and at least of one amorphous polyamide and-or at least of one homopolyamide and-or at least of a modified polyolefin. The multilayered flat film is manufactured using a method of masking, at least, of two flat films, which in turn are a single layered-or multilayered and not obligatory are biaxially stretched out. The invention allows to increase the strength of the welded seam and to improve impermeability for a water steam and oxygen.
EFFECT: the invention ensures an increased strength of the welded seams of the laminated multilayered welded flat film and its improved impermeability for a water steam and oxygen.
25 cl 5 ex
FIELD: food processing industry.
SUBSTANCE: claimed formulation contains the first polysaccharide having negative charge in formulation and converting into gel under cation effect, ad at least one the second component having neutral charge in formulation. Method for production of edible coating includes extrusion of said formulation and contacting of extruded formulation with gel-forming agent.
EFFECT: coating of high stability, continuity and good appearance.
16 cl, 5 ex
FIELD: manufacture of portion packages with pasty contents, in particular, sausages.
SUBSTANCE: method involves forming film hose from flat tape film provided at its one side with bonding layer; unwinding flat tape film from dispensing source and longitudinally bending for producing of hose so that bonding layer is disposed at the outer side, with longitudinal edges being opposed to one another; preliminarily separating strip having bonding layer from said film; placing separated strip onto both longitudinal edges and connecting therewith; filling resultant film hose with respective contents immediately after connection of longitudinal edges.
EFFECT: simplified method for manufacture of packages and reduced production costs.
2 cl, 3 dwg