Sausage product tying cord, method of sausage product tying cord manufacturing and sausage product tied with cord |
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IPC classes for russian patent Sausage product tying cord, method of sausage product tying cord manufacturing and sausage product tied with cord (RU 2398398):
      
Cord / 2385437
Heat resistant cord is designed for implementation as heat insulation and/or packing device for connections in various heat assemblies and heat conducting systems at temperature up to 400°C. The disclosed here cord is manufactured out of fibre material and/or filamentary material preliminary subject to destructive effect. Also the cord additionally contains fibre dust-like material.
Cord / 2382920
Invention refers to heat-resistant chords intended for being used as heat insulation and/or sealing of connections in various heat units and heat-conducting systems at temperature of up to 400°C. Proposed chord is made from fibrous material and/or thready material; at that, chord is made with softness providing chord deformation in transverse direction at operation compression of not more than 50% of initial thickness of chord.
Chord / 2381403
Invention refers to heat-resistant chords intended for being used as heat insulation and/or sealing of connections in various heating units and heat-conducting systems at temperature of up to 400°C. Proposed chord is made from fibrous and/or thready material so that not less than 92% of surface area of corresponding cross section falls at fibrous and/or thready material for each cross section of chord.
Cord / 2233356
 Sports yacht cord / 2005827
 Reinforced skin, in particular for sausage goods / 2394434
In reinforced skin in the form of tubular lattice braiding net, wales of which, being formed by at least two threads, are connected to each other in crossing points, besides wales pass in longitudinal and transverse direction along introduced round and oblong filling element, it is provided that braiding net (3) is arranged in the form of longitudinally bent or corrugate net made of bent arched sections joined as a whole and passing in two or three axial planes.
Dry formulations suitable for surface preserving treatment of aliments / 2383138
Invention relates to the application of formulations in powder form which can be used as an aqueous dispersion for surface treatment of aliments or foodstuffs, particularly cheeses, sausages, salami and cold meat courses. According to the invention, the formulation contains 60-80% (by weight) of vinyl acetate-ethylene or a copolymer of vinyl acetate-ethylene in which part of the monomer units derived from ethylene are substituted by units derived from alkyl acrylates and alkyl versatates. Said formulations can additionally comprise an antimycotic active ingredient, as well as antibacterial agents.
 Curved casing net for sausage products, method of manufacturing curved casing net for sausage products, sausage product casing and cased sausage product / 2383137
Casing net for sausage products consists of at least three lengthwise ropes and cross-links connecting every pair of adjacent ropes so as to form net meshes in which the opposite sides, formed by sections of the adjacent ropes, have unequal lengths. The lengthwise ropes have a knitted loopy structure made from open or closed single "chain" loops and the unequal length of net meshes is provided due to creating unequal takedown traction for each loop in the loopy structure of the adjacent ropes. The ropes can contain a filling thread. The sausage product includes a sausage casing, which is connected to the claimed net and has a shape imitating the curved line of natural bung.
 Artificial casing for food products and its production method / 2376771
Invention relates to artificial casing for food products, mostly sausages and its production method. Method includes radiation of outer not hardened yet functional casing layer made of radioactive-solidified polymer based on acrylamide with electromagnetic emanation with wave length from 10 to 380 nm. After that functional layer is radiated with ultraviolet radiation with other waves lengths spectrum.
Protein-containing sleeve-type casing for food products with inner reinforcement / 2375877
Invention relates to sleeve-like casing for food products with inner reinforcement its production method and usage as aftificial sausage casing. Sleeve-like casing includes plane carrier material which is a fiber material or porous film and at least on one side has cover based on proteins at least on of which namely gelatine or collagen is film-forming. Fiber material is preferably hardened nonwoven material or forming nonwoven material, cloth, hosiery, formed fiber or knitted fabric through which protein-containing cover can penetrate.
Multilayer casing for food products with inorganic particles in outer layer / 2369482
Casing is produced by the coextrusion of at least two layers including the outer layer (Z). At least one layer which is not an outer one (Z) contains more than 50 wt % of thermoplastic components on the (co)polyamide(s) basis. The outer layer (Z) contains more than 50 wt % of thermoplastic components and inorganic particles distributed in them with at least part of the particles having the diametre of the equivalent sphere exceeding 20 mcm. At least one of the layers (not the outer one (Z)) performs the carrying function.
Multi-layer jointly extruded seamless tubular shell stretched in two directions and modified with fiber, and also its application as packaging film for food products / 2359831
Invention is related to technology of synthetic films preparation, in particular to at least three-layer jointly extruded films stretched in two directions and may be used in food industry for packaging of meat and sausage products. Seamless tubular shell consists of the following layers, when looking inside from outside, a) external layer A from main component-polyamide or mixture of several polyamides, b) if necessary, layer B, which has property to block oxygen access, c) if necessary, central layer C from the main component - polyamide or mixture of several polyamides, d) layer D, relative to neighboring layer C or B or A and neighboring layer E acting as adhesion intensifier, and e) internal layer E from the main component - polyamide or mixture of several polyamides, f) if necessary, other layers and additives, at that at least one layer one layer contains natural fibers with fiber length in the range from 5 to 35 mcm and/or from 35 to 350 mcm and/or mixture of natural fibers from fibers of different type and/or different length.
Smoke-permeable polyamide-based food casing / 2355582
Invention is related to the technology of hand hose synthetic film production, in particular single- or multi- layer polyamide- or copolyamide-based film for food products or the one with polyamide- or copolyamide-based inner layer. Polyamide is acyclic or aliphatic and partially fragrant. Casing has permeability for water steam less than 30 g/m2 day, swelling ratio at least 5% Superficial tension of the inner side is more than 28 dine/cm2. Casing is saturated with smoking fluid with no additional means for browning. Almost all the smoking fluid is sunk by the casing.
 Enhanced machine and method of arranging grid packing / 2353093
Invention relates to preparing food products in crimped (artificial) tubular covers and putting the products in grid packing. The machine has a tube for grid packing. The second pipe is placed above the pipe for grid packing and coaxially to it and the grid packing is stretched above the second tube. The two tubes are prompted to a back-and-forth motion through several spring-load cogs, which allow the grid packing to pass during descent and holds the grid packing during ascent. When the two tubes move, the grid packing stretches above the second pipe and covers the tube for the grid packing.
Textile sausage casing saturated with food supplement / 2351139
Invention relates to hose casing for food products, including material able to absorb dye, flavours and/or flavour substances for its further transportation to food product contained in casing. Casing is represented by textile casing, preferably with lengthwise seam, textile base material is able to absorb, accumulate and give back dye, flavours and/or flavour substances. Casing, in accordance with invention, is simple and cheap, it can transfer food supplements in good supply, and removed from product totally without stratification.
 Method and device dor adjustable clamping of at least one clip around envelope sleeve end section containing no packed material / 2397121
Set of inventions relates to method and device for adjustable clamping of clip. Proposed device 1 comprises two adjustable clips 4, 5 to be fitted between sections 2, 3. Said clips should be arranged on both sides of sleeve end. Both clips incorporate shared guide device for them to be guided perpendicular to lengthwise axis of packing sleeve. To this end, one of said clips is moved by sleeve end and leveled with respect to the other clip.
 Clipping device with locking lever and manufacturing method of locking lever / 2394433
Invention refers to clipping device and is intended for reducing the weight of locking lever without losing its effectiveness. Clipping device at least with one locking lever includes the supporting element forming the rotation axis, the seating element at least for one first locking tool and element of force input for connection to drive element. Locking lever is installed with possibility of being turned between the open position and closed position in which the first locking tool for locking the clip can be brought into contact with the second locking tool. Locking lever at least partially is made from fibrous polymer composite.
 Device for formation of sleeve tip on packing shell / 2384068
Invention relates to device for formation of sleeve tip on packing shell. Device receives packed material, at the same time sleeve tip in process of its formation is almost free of packed material. Device comprises the first displacement device (110), and also the second displacement device (120), which is arranged with the possibility of reversible linear motion versus the first displacing device (110) and driving device for initiation of linear motion in the second displacement device (120). Between a driving device and the second displacement device (120) there is one unit (310) provided for transfer of driving force. Unit (310) of driving force transfer transmits driving force generated by driving device to the second displacement device (120) and is arranged with the possibility of reversible rotation around rotation area (340), position of which may be controlled.
 Method of controlled squeezing by at least one clips, of folded tubular unfilled shell section and device to this end / 2380295
Set of invention relates to the method and device intended for controlled squeezing of folded unfilled tubular shell section by clips, the shell being successively filled with fed filler and fed for intermittent filling. Shell feed is controlled by a pickup to generate control signal for squeezing device and filler to be moved synchronously.
 Additional clamp with second length of stuffed tube end / 2366189
Invention concerns device and method of forming and end (Z) of packing material (WH) of tube, stuffing, particularly with sausage meat, with the end (Z) at least partially not stuffed at least during formation stage. Device includes tube material (WH) feed line (V) spread at least approximately in line, with end (Z) formed along the edge of the material, unit holding empty tube material (WH) reserve, and first end-forming unit (20) which can work on the tube material (WH) in the line (V) direction to form first end length by tube material (WH) retraction from reserve. Also the device includes second end-forming unit (30) which can form second end length by additional tube material (WH) retraction from reserve.
 Sausage packing device for stuffing tubular casing by pasty filler / 2340194
Sausage packing device aimed at stuffing tubular casing by pasty filler comprises a stuffing tube (1), opening into a filling zone (5) and having a receiving unit for shirred tubular casing (80) at the outer side. During stuffing of a sausage link (8) the casing (80) sealed on one end is pulled off from the stuffing tube (1) due to pushing power of the filler (85), after certain size is reached the casing is sealed by a sealer (2) and removed by a removing device (4) comprising a conveyor (40) fitted with an adjustable drive (43) actuated by a regulating module (64) of a control box (6). Sausage packing device is equipped with a sausage link (8) increment measuring unit comprising in the filling zone (5) a speed meter (7), an estimation unit (67) for evaluating sausage link increment speed and a synchronisation unit (62) aimed at control over regulating module (64) which synchronises band conveyor speed with increment speed.
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FIELD: food industry. SUBSTANCE: invention relates to the cords used for sausage products tying and can be applied when manufacturing various sausage products, to the method of sausage product tying cord manufacturing and the sausage product tied round with the cord. The sausage product tying cord comprises threads forming knitted stitch structure which consists of marquisette structure "closed or open chain". The whole length of the cord is fitted with loops which are set at the specified distance from each other and on the one side of the cord beyond it; the loops are made from threads forming a stitch structure of a tow and are fixed in the cord stitch structure. The method of sausage product tying cord production implies that the cord is made from threads by lengthwise knitting at circular knitting machine with one latch needle which is placed in the needle cylinder slot and is making operational movements to form the structure of "closed or open chain". In the course of knitting the cord stitch structure after stitch formation at the latch needle the thread loops are formed along the whole length of the cord which are set at the specified distance from each other and on the one side of the cord beyond it; they are made from the threads forming the tow stitch structure. The thread loops are formed by shifting the thread feeder at full turn of 360° and laying the threads forming the cord stitch structure by at least one pin set at the specified distance from the latch needle. EFFECT: acceleration and facilitation of the tying process. 15 cl, 8 dwg
The invention relates to wrapping materials, namely the cords used to tie sausages, and can be used in the production of various meat products. The invention relates also to a method of manufacturing a cord for sausage, and sausage product, so tied with a cord. Since ancient times, in the production of various sausages used the so-called wrapping sausages cord. The presence of a cord in packaging meat products and other food products due to the formation of baton sausages in limbo, when the seal of the product, in particular sediment meat"for solidity and high quality finished product in accordance with the technological process of manufacturing of sausages. The harness attaches some traditional relief form the sausage product. Currently for binding of sausage you use the cord, twine or thin rope. Cord, twine, rope in textile science refer to woven products (Kukin GN. Textile materials. Part 3 / Genbukan, Anthologies. - M: Light industry, 1967. - C-84). Woven products obtained by twisting (and sometimes multiple) yarn or filament yarn and are characterized by thick line is the group of primary twist twisted yarns, the number of plies (two or three threads) and the direction of the twists in consistently applied processes torsion (left or right). Known cord woven, containing twisted threads of natural yarn (a utility model certificate No. 6197, IPC D01D 1/00, publ. 1998). The known process of tying sausages cord (Stacko Vpolicy. Sausage products. Products from meat. - R-n-D: Phoenix, 2000. - S-125), which consists in wrapping manually prepared sausages cord on the external surface by using special techniques loops and knots. The known process requires training of employees for the development of special techniques and skills. The process of tying sausages" manually, is time-consuming and inefficient. Object of the present invention is to provide a cord with a special thread loops designed for tying sausages and does not require when performing tying special techniques to create the cross loops. The essence of the invention is as follows. Cord strapping sausage contains strands forming knitted looped structure consisting of warp weave "closed " or " open chain". Along the length of the cord at a given distance from each other cord contains p is polozhenie outside of the cord on one side of it thread loop, made of filaments constituting the hinge structure of the loom, and fixed in the hinge structure of the cord. Thread forming a loop outside of the cord is fixed in the hinge structure of the cord in the form of one or two consecutive or combined loops. The cord may contain the filling thread is included inside the warp chains along the length of the cord and secured in the structure of the cord between the skeleton loop chain and wire. For stitch patterns cord can be used homogeneous strands of cotton or Dacron thread, comprehensive of polyamide or polyester yarn, textured yarn, fancy yarn, latex thread. A method of manufacturing a cord for tying sausages is that the cord is formed of filaments through the longitudinal knitting in the round on one machine latch needle, performing the labor movement to obtain weave "closed " or " open chain". In the process of knitting stitch patterns cord after performing on the reed needle petleobrazovaniya along the length of the cord at a given distance from each other form the outside of the cord on one side of it thread loop, made of yarns constituting the hinge structure of the harness and secured it. Thread loop formed by shifting nicebody the El a full turn of 360° and laying one of the threads, the components of the hinge structure of the cord, at least one pin mounted at a specified distance from the latch needle. When laying the threads out of the cord into two or more pin latch needle and pins are placed in the grooves of the needle cylinder, made by its generatrix, at equal distance from each other. In the process of punching the threads out of the cord shift the thread guide can make counterclockwise or clockwise or alternately. Formed out of the cord loop is fixed in the structure of the cord in the form of one or two consecutive or combined loops. Along the length of the cord inward warp chain between the skeleton of a loop of chain and wire can be included filling thread. The invention relates also to a sausage product, package offered by the cord. The invention is illustrated by drawings, figure 1 schematically shows a cord for tying sausages; figure 2-3 - hinge structure of the cord; figure 4 - two consecutively spaced reinforcing loop of cord; figure 5 - two combined reinforcing loop of cord; figure 6 is schematically shown the arrangement of the knitting needles and pins; figure 7 - shows the direction of the laying of the thread to get the loop out of the cord and dock it in the structure of the cord; at Fig is depicted sausage product, tied the second cord. Cord 1 over the entire length of the thread contains a loop 2 formed during the knitting cord perpendicular to its longitudinal axis at a given distance L from each other. The cord has a knitted structure consisting of warp weave "closed " or " open chain" with the weft 3, enshrined in the structure of the cord between the skeleton of the loop 4 and the wire 5 (figure 2, a and 3 a), or without duck (figure 2, b and 3 b). Thread loop 2 is fixed in the structure of the cord in two consecutive loops a and B (figure 4) or a single combined loop (figure 5), containing the filament 6, forming the structure of the cord and thread the loop. Loops a, B and C are made with weft thread 3 (figure 4 and 5) or without weft threads (figure 4, b and 5, b). The cord is formed by way of the longitudinal knitting in the round on one machine needle weave "closed " or " open chain" hight located along the length of the cord and attached it between the frame loop "chain" and its pullback or without duck (Shalov I.I. Technology knitwear production. / IEA, Ascaridosis, Lagutin. - M: Light and food industries, 1984. - 296 S.]. In the process of knitting cord along its length perpendicular to a given equal or different distances from each other to form a thread loop, which are secured in the hinge structure of the cord in the form of one or two loops, sequential or somese the data containing strands forming the structure of the cord and thread loops. The cord may contain the filling thread is included inside the warp chains along the length of the cord and secured in the structure of the cord between the skeleton loop chain and wire. The cord is formed by the longitudinal knitting on a circular machine with one needle And which is located in the slot of the cylinder (6). Along generatrix of the cylinder in the slots are pins (plate). For example, figure 6, and includes 1 pin, figure 6, b - 2 pin, 6, 3 pin, 6, g - 5 pins that perform the labor movement, similar to the needle And participate in the formation of the thread loops in a given program location, thus there is paving the threads on the pin due to displacement of the traverse 360° in different directions: clockwise, clockwise or alternating sequentially, one rotation is clockwise, the other counter-clockwise. The number of pins that are located in grooves along generatrix of the cylinder depends on the magnitude (length) of the thread loop. At the location along generatrix of the cylinder, one needle And one pin W1the value of the thread loop is formed equal to the sum of not less than two diameters of the cylinder; when the location along generatrix of cylinder one and two needles And pins W1and W2at equal distance from each other and relative to the needle is elicina thread loop is formed equal to the sum of not less than three segments, ie (And-W1) + (W1-W2) + (W2S); the location of generatrix of the cylinder one needle And three pins W1, W2and W3at equal distance from each other and relative to the needle size thread loop is formed is equal to the sum of the four segments, i.e. the (I-W1) + (W1-W2) + (W2-W3) + (W3S), etc. As shown in Fig.6, along generatrix of the cylinder are: knitting needle And one, two, three or more pin W; pins W placed in relation to the needle And forming a cylinder at equal distance from each other, defined by different angles: an angle of 180° in the case of one location pin ø1(Fig.6, a); angle 120° in the case of the location of two pins W1and W2(Fig.6, b); or an angle of 90° in the case of the location of the three pins W1, W2and W3(6); or an angle of 60° in the case of locations for the five pins W1, W2, W3, W4and W5(6, g). There may be other options. Different options for the location of the pins on the generatrix of the cylinder contribute to the formation of various lengths of thread loops (6 - zigzag lines) in the range of not less than two diameters of the cylinder and not more than the length of the generatrix (circle) cylinder circular machine. Thus, the number of pins located on a generatrix of the cylinder and at an equal distance is t other and relative to the needle, depends on the length of the thread loop, which can vary in the range of not less than two diameters of the cylinder and not more than the length of the generatrix (circumference) of the cylinder. Thus the cord with thread loops of various sizes in the range of not less than two diameters of the cylinder and not more than the length of the generatrix (circumference) of the cylinder can be used for tying sausage stick of different diameter. 7 arrows show the direction of laying of the thread to get the thread loop and place of fixing it in the structure of the cord counterclockwise (Fig.7, a)clockwise (Fig.7, b). For stitch patterns cord, various types of threads: homogeneous (cotton, Dacron); complex (nylon, polyester); textured, shaped, latex and others. Cord with thread loops tied sausage loaf. The cord 1 is located along the length of the baton (Fig), thread loops 2 are arranged laterally, clasping the baton along generatrix (circumference), perpendicular to the cord. At one end of the stick to form a loop 7 for hanging baton for periods of precipitation stuffing and storage of the finished product by fixing the cord and cut the end. The proposed form and structure of the cord for sausage products and the way to obtain this cord allows replacement of the process of tying Kolb is red products twine using special techniques loops and nodes manually which is time consuming and inefficient. This method of retrieving cord to sausages increases employee productivity sausage shops, the reduction of production costs through the use of a special cord, expansion of assortment of sausages produced in Russia. Sausage product, package proposed by a special cord along the loaf with a cross-thread loops and loop for hanging sausages for the precipitation of meat and store in limbo product has a dense monolithic structure and high quality of the product, and the cord can be used for a wide range of sausages. 1. Cord strapping sausage, made from yarn, characterized in that the cord is knitted looped structure consisting of warp weave "closed " or " open chain", while the entire length of the cord at a given distance from each other, it contains the outside of the cord on one side of it thread loop, made of yarns constituting the hinge structure of the loom, and fixed in the hinge structure of the cord. 2. The cord according to claim 1, characterized in that thread, thread forming a loop outside of the cord is fixed in the hinge structure of the cord in the form of one or zvukosnimateli or combined loops. 3. The cord according to claim 1, characterized in that it contains a filling thread is included inside the warp chains along the length of the cord and secured in the structure of the cord between the skeleton of a loop of chain and wire. 4. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used uniform strands of cotton or Dacron thread. 5. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used integrated polyamide or polyester thread. 6. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used textured threads. 7. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used shaped threads. 8. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used latex thread. 9. The cord according to any one of claims 1 to 3, characterized in that the hinge structure of the cord used natural, chemical or synthetic threads. 10. A method of manufacturing a cord for tying sausages, which consists in the fact that the cord is formed of filaments through the longitudinal knitting in the round on one machine latch needle, performing the labor movement to obtain weave "closed " or " open chain", while in the process of knitting stitch article shall ucture cord after performing on the reed needle petleobrazovaniya along the length of the cord at a given distance from each other form the outside of the cord on one side of it thread loop, made of filaments constituting the hinge structure of the loom, and fixed it by pulling the thread guide for a complete revolution of 360°, and laying one of the threads that make up the hinge structure of the cord, at least one pin mounted at a specified distance from the latch needle. 11. The method according to claim 10, characterized in that while a single thread out of the cord into two or more pin latch needle and pins are placed in the grooves of the needle cylinder, made by its generatrix at equal distance from each other. 12. The method according to claim 10, characterized in that in the process of punching the threads out of the cord shift traverse carry out anti-clockwise or clockwise, or one at a time. 13. The method according to claim 10, characterized in that formed outside of the cord loop is fixed in the structure of the cord in the form of one or two consecutive or combined loops. 14. The method according to any of PP-13, characterized in that the entire length of the cord inside the warp chain between the core loop of the chain and its guide include filling thread. 15. Sausage product, characterized in that it is tied by a cord, made according to any one of claims 1 to 9.
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