Production method of marked smoked food product and product produced by this method |
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IPC classes for russian patent Production method of marked smoked food product and product produced by this method (RU 2409189):
 
 Smoking-and-drying multi-purpose chamber / 2406339
Chamber contains a thermally insulated body, a ventilation unit, a smoke generator, a source of heat, a cooling unit, a thermal treatment process control board and a drain tube. The cooling unit is represented by a refrigerating machine, the compressor-and-condensing unit whereof is placed outside the thermally insulated body while the evaporative-and-condensing unit is placed inside the thermally insulated body. The ventilation unit contains the main and the auxiliary sections. The main section contains axial master ventilators having individual drives and fully covering the chamber cross-section and vertical air gates installed in front of and behind the axial master ventilators. The auxiliary section contains axial auxiliary ventilators; it communicates with the evaporative-and-condensing unit of the refrigerating machine.
 Device for cold-smoking of food products / 2399277
Device comprises a smoking room, a refrigerating machine, an air heat exchanger, a smoke-and-air duct with dampers, rods for product suspension and directional fans. The air heat exchanger is mounted between the smoke tender unit and the tubular evaporator of the refrigerating machine. The evaporator of the refrigerating machine is connected to the smoking room. The fans are located in front of the air heat exchanger, in the upper and lower parts of the smoking room.
 Method for production of hot-smoked fish / 2389191
Invention relates to fish-processing industry. Method includes drying and boiling of fish with superheated steam of temperature of 383…443 K and speed of 0.1…0.5 m/s for 25…45 minutes. Then smoke fume treatment is carried out with temperature of 373…403 K until temperature in the centre of fish body makes 346…348 K. In process of fish smoking it is simultaneously exposed to pulse treatment by ultrasonic waves with length of 300 nm for 6…8 seconds with a range of treatment of 5 min as fish moves along trajectory parallel to direction of ultrasonic wave distribution.
 Vacuum smoking apparatus / 2381656
Invention is related to the field of production, storage and processing of agricultural produce, in particular to technical means for smoking of meat and fish products. Vacuum smoking apparatus comprises air-tight smoke generator with oil pump plant, system of smoke preparation and feeding, liquid-packed ring pump, ejector and smoking chamber. At the same time passive nozzle of ejector is connected to airtight smoke generator via system of smoke preparation. Active nozzle of ejector is connected by means of pipeline to one of elements of smoke preparation and feeding - accumulating capacitor, where smoke is generated under excessive pressure, and smoke is cooled after generation in airtight smoke generator and serial transit via system of smoke preparation and supply, passive nozzle, mixing chamber of ejector, where smoke from smoke generator is mixed with recirculating smoke, smoking chamber, liquid-packed ring pump, accumulating capacitor, and repeatedly part of smoke is supplied to active nozzle, for use of recirculating smoke as active gas, as a result of which vacuum pulled in smoke generator is increased. Another part of smoke is recycled. Gas cavity of accumulating capacitor is interrelated via control valve to passive nozzle, which makes it possible to connect gas cavity of accumulating capacitor via ejector to smoking chamber, making it possible to feed smoke to smoking chamber in amount that exceeds volume efficiency of liquid-packed ring pump, providing for increase of smoke pressure in smoking chamber, at the same time smoke rushes into cavities and pores of product vacuumised in previous phase. In order to maintain balance of air supplied into zone of combustion in process of smoke supply into smoking chamber via control valve, system of air supply isolates access of air into zone of combustion.
 Device for smoking food products / 2380909
Device contains body with a lid, smokestack, heating device, sawdust tank, removable grease collector and bracket with hooks and clamps. Grease collector is made as two joined corrugated plates along the entire length that have holes for letting smoke out and cleaning it from resins. Holes in the lower plate are made on the corrugation lateral sides and in the upper one they are on the corrugation top. Grease collector is located at an angle of 5-6° to the horizontal plane and is tilted towards the horizontal connecting pipe.
 Unit for concentrating fruit and vegetable puree / 2359462
Invention relates to food industry and in particular to equipment for processing fruit and vegetables and can be used for obtaining concentrated fruit and vegetable puree. Unit for concentrating fruit and vegetable puree consists of vertical cylinder-conic frame with mixer and is connected to vacuum-pump. Supply tube with injection nozzle for raw product lead-in is installed on the top cover along the cylinder-conic frame axis. Hollow anfractuous guide paths, constructed along the helix in the form of separate coils deposed relative to each other, are installed in alignment in the cylinder-conic frame one under another. Hollow anfractuous guide paths are concatenated by coolant delivery pipes positioned outside the frame. There is vertical torsion shaft set along the cylinder-conic frame axis whereon rods are floated with pitch equal to space between hollow anfractuous guide paths. The other end of the rods is constructed along the helix in the cam groove and fixed inside the frame above the hollow anfractuous guide paths. Each rod is equipped with spring buffer and functional and structurally various blades: smoothing blade is installed along the rotation direction on the first rod, mixing blades are fixed on the second and third rods and, finally, peeling blades contacting with surface of the hollow anfractuous guide paths are placed on the fourth and fifth rods. Mixing blades have "П"-shaped skeleton configuration with structurally various front and rear walls for achieving mixing effect: on the front wall, according to the rotation direction, there are cone through-holes with diametre scaling up bottom-upwards and their rear wall equipped with set of vertical wave inserts. Guide paths with their cams are displaced inside the frame relative to each other in such a way as to make product move from the upper guide path to the underlying one therewith advancing along a helical path towards cone bottom for unloading from the frame.
 Device for foodstuff smoking / 2354120
Form consists of U-shaped chain lattice and overhead valve leafs. Lattice is produced with central coupling ring with its lengthways and transverse elements and mounted under the product loading mortice. At the top the lattice is coherent with leafs of overhead valve for deceleration of uprising waste-gas stream and keeping the product in the form. Hook shaped upper edge of the overhead valve of loading valve is applied to the beaded edge of power valve with hook suspension of the form to the loading core
 Smoking apparatus / 2346446
Propose smoking apparatus incorporates a working chamber accommodating parallel guides, product inlet and outlet openings and branch pipes to feed and discharge heat carrier. A rope conveyor passes through the working chamber, the said conveyor accommodating sieve pans carrying fish, spaced regularly apart. Note that the working chamber consists of three sections, i.e. slight drying, boiling and smoking. Note the sub-chamber space of every sections is furnished with a heat carrier feed branch pipe. Two inner transverse partitions between the sections move horizontally and feature openings for the sieve pans to pass through, the said openings can be closed by solid plates driven by actuators along the guides. The lower and upper parts of the said moving crosswise partitions accommodate movable supports representing two coaxially mounted tubular shafts. The slides are arranged on both sides of the inner tubular shaft to move in the guides as well as gear wheels interacting with the racks fitted outside the smoking apparatus. The outer tubular shaft features two slots for the flexible tape to pass through, the tape both ends being rigidly fixed.
Vegetable paste preparation method / 2346445
Vegetable marrows, aubergines, carrots, tomatoes, onions, sweet peppers, garlic and red hot peppers are washed, peeled, cut into 4-5 mm pieces, mixed together in the ratio of 35:18:9:17:8.5:10:2:0.5 and extruder-processed. The resultant vegetable mixture is dried for its moisture content to be 76% by way of pressure release and expulsion of the vapours forming. After that the vegetable puree thus produced is seasoned with 90% sugar syrup in an amount of 3.2% of the vegetable mixture initial weight, 30% water solution of sodium chloride in an amount of 5.9% of the vegetable mixture initial weight, 6% water solution of ethanoic (acetic) acid in an amount of 1.7% of the vegetable mixture initial weight and vegetable (sunflower seed) oil in an amount of 5.2% of the vegetable mixture initial weight. The resultant paste is stewed at a temperature of 72°C under a 1,300 Pa pressure for preparation of the finished product with a moisture content of 65%.
 Household smoker / 2340198
Smoker comprises frame, cover with a sealing gasket, tray, grid for products and smoke flue connected to a sealing plug fitted into house sewage system.
 The method of cutting beef carcasses to retailers / 2105480
The invention relates to meat processing, in particular to the marking of meat when butchering carcasses
 Multilayer shell for food products containing coarse-grained particles in intermediate layer and method of its production / 2399274
Invention relates to a tubular multilayer thermoplastic shell for food products which contains an outer layer (Z), an inner layer (I) and at least one layer (P) located between them which contains coarse-grained nonorganic and/or organic particles and more than 50% (by weight) of at least one thermoplastic polymer. At least one sort of the coarse-grained particles has average diametre of equivalent ball d50 exceeding 5 mcm while the surface of the outer layer (Z) and/or inner layer (I) has average (based on results of 5 measurements) profile irregularity height Rz equal to at least 5 mcm. Furthermore, the invention relates to a method of production of the said shell for food products.
 Sausage product tying cord, method of sausage product tying cord manufacturing and sausage product tied with cord / 2398398
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.
 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.
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FIELD: food industry. SUBSTANCE: this invention is related to a method for production of marked smoked food products involving usage of films encasing or enwrapping the food product. The method envisages application of printed marks impermeable for water and smoke onto the film or part thereof, bringing the film in contact with the food product, intensive drying of the food product and the film, relative humidity being less than 25%, and smoking the food product and the film under the same relative humidity conditions for appearance of areas on the surface of the food product in accordance with the marking arrangement which areas are characterised by darker soft-smoked colour than that of the rest of the surface. EFFECT: invention enables coating composition consumption reduction. 10 cl, 3 dwg, 2 tbl, 2 ex
The objective of the invention The present invention is based on the method of obtaining smoked food products labeled with the use of films, enveloping or wrapping a food product having areas with different permeability to water and smoke, through which the surface of the food product receiving areas in accordance with the location of the marking, during the stage of Smoking having a more dark smoked color than the color it the rest of the surface, giving the surface of the food product desired characters, such as logo, pictures, markings type grill, etc. Another object of the invention is that the film consisted of shell used for stuffed meat products for playback on these products marks (stamps) using different shades of smoke. Prior inventions For some time the intestine of animals used for the production of cured meat. Manufactured products are enclosed in the shells, then were subjected to various processing (heat treatment, fermentation...) to obtain the final food products. Natural casings were simulated person, resulting in the production of artificial membranes. Artificial casings are a pipe is atie packaging, having very specific characteristics, intended for production of food products such as sausages, salami and a wide variety of types of cured meat. Artificial casings made of plastic materials (e.g., polyamides), and membranes made from cellulose, either as such or with strengthening fiber paper, working as a mould for the production of cured meat with a fixed diameter as the container for transport, and they can even include a picture or symbol of the manufacturer. These artificial membranes do not eat together with the rest of salted meat and must be separated before end use. Other artificial casings are produced even from edible materials, such as collagen derived from cows or pigs, and they cause the appearance of shells, which themselves can be used together with cured meat, like salted meat, which is made with natural casings. In some cases, however, especially for shells of large size, shell get individual portions intended for stuffing a food product or in the form of balls, for the manufacture of a smaller number of food products, artificial casings are usually subjected to a special process, called the momu "shirring", before their sale. In the process of corrugating the shell wrinkle in an orderly fashion, like the folds of an accordion, with the formation of tubular corrugated packaging that gives long shell in a form that is easy to stuff in automatic machines such as the machine described in U.S. patent 3,115,668 (Townsend). This process corrugation and an example of its application is described, for example, in U.S. patents 2,983,949 (Matecki) and 5,782,683 (Stall). During corrugation decided to add various substances to the shell, such as a small amount of oil for lubrication, which also prevents tearing during corrugation, or internal aerosol, which may include various substances, such as humectants, such as water, glycerin or agents facilitating subsequent separation of the shell from the rest of the stuffed meat product. At this level of technology is also known membrane that can transfer color to cured meat made with them, as in the case of U.S. patent 2521101 (Thor) or patent application U.S. 2003/0039724 1 (Viskase). Other membranes contain caramel coloring, providing a pleasant brown surface sausages, such as dyes described in U.S. patent 3,860,728 or WO 2004/094544 1 (Teepak). Other shell containing the product, brown color is shown in the reaction under high temperatures, as in U.S. patent 5,270,067 (Underwood). There are a number of patents, such as U.S. patent 4,657,765 (Viskase) and U.S. patent 6,032,701 (Teepak), intended for the production of membranes that transport liquid smoke to the surface of the sausage, and that replace or reduce the need stage smoke in the manufacture of sausages. In the existing prior art it is known that cellulose casings (with fiber reinforcement or without it) have a high permeability to water, because they are formed from high hydrophilic material, and they are also permeable in relation to smoke, especially to its low molecular weight compositions. Cellulose membranes (especially fibrous type) also provide an impermeable floor, completely covering the shell in several applications, as in U.S. patent 2961323 (Underwood) and 3794515 (Turbak). These shells are usually used for salted meat, if you want low permeability to water. This full proof usually means that they are impermeable with respect to smoke too. Plastic casings generally have a low permeability to water, and they usually are impermeable with respect to smoke too, which is a serious drawback when the Institute of smoked cured meat. However, recently there have been several patents that mention the development of plastic membranes with high permeability with respect to smoke, such as patent application WO 00/75220 1 (Eriksson) and WO 02/094023 2 (Kalle). On the other hand, in the existing prior art shell, which may have a certain picture or image, which then will include cured meat, such as, for example, in U.S. patent 3961082 (Naturin)in respect of edible collagen with a printed pattern. Printing of logos or markings on the cellulose membrane, especially marking type grill, which is transferred onto the surface of the sausage during cooking, was a task of several patents, as described in U.S. patent 5084283 and 5085890 (Viskase). However, this process is complex because of the need to turn the shell inside out before farshirovanye or during it, making it essentially useless in practice. When producing thermally processed meat products on their surfaces generally produce so-called grill-marked, which is very attractive for a buyer. When combined with high temperatures in the wire mesh used in the form of a lattice with grill-processing of meat products, are in contact with the food product is a dark brown figure, usually podcastudio the Xia characteristic pattern and attractive for a buyer. Obtaining labeling type of grilled food is the task of several patents, such as U.S. patent 4384006, which use hot wire mesh, which is brought into contact with food, while at the same time, move forward and turn in such a way as to form a continuous spiral marking on the surface of the sausage. In U.S. patent 4905587 (Conagra) apply a thin layer of liquid on the meat while it is stuffing into the shell and describe what it can be adapted for the production of marking type grill. In U.S. patent 5762968 assume the application of the marking coating that mimics the marking of type of grilled food. In the patent application U.S. 2005/0008742 1 and its equivalent WO 2005/0068891 offer a way of labeling of various food products using jets of dye solutions, put the label on food products, such marking type grill, and the color which appears after the food product is subjected to heat treatment. In U.S. patent 5834076 describe shell for salted meat, which marks such as marks, logos, texts or anagrams were printed material which is impermeable with respect to smoke or dye substances. In the processing of cured meat section of the shell, to which the om nothing printed, provides the penetration of smoke or colouring matter in the corresponding part of the sausage, while the portion of the surface of the sausage, the corresponding portion of the shell that has the imprint of the specified impermeable material remained without smoke or coloring agents. Therefore, if, for example, labeling, imitating grill-marking printed on the sheath with a composition that is impermeable with respect to smoke the sausage will be obtained with significantly colored smoke surface and the marking is equivalent to the label, which is printed on the shell, but without color, caused by smoke, i.e. the original color of the meat emulsion, which is usually much lighter than the color caused by the smoke, and therefore light grill-marking will remain sooty background, which is not an attractive effect for the buyer, because even though the design of the forms is appropriate, character color not like picture, obtained on the sausage while cooking on the grill. In U.S. patent 5834076 present another alternative method, in which almost the entire surface of the shell printed with impermeable composition, but gaps remain, corresponding to the illustration, logos or anagrams, which should appear on the sausage. In this case, the coloring matter of the smoke will be the mainly to penetrate through the gaps, corresponding to the printed pattern, and in the case of labels type grill, usually not smoked sausage will be received as having respectively a lighter shade with darker colored smoke marking type grill, which has a more attractive effect on the buyer. However, even though this method gives the desired effect, it has disadvantages, because it requires a much higher flow impermeable composition, it requires printing on virtually all of the shell on both sides, and if the products are going to be smoked, it gives not actually smoked the surface appearance of the cured meat. Description of the invention The present invention provides a method of obtaining smoked food products, which involves the use of film in which the packaged food product, or in which the stuffed food product, the film, which has a label, which is impermeable with respect to smoke and water, for example, logo, inscription or marking type grill, which is reproduced on the surface of the food product during the stage of Smoking and different other shades of color from the rest of the surface of the food product. The process of obtaining food product hold Paladino: - print marking, narani emoi in relation to water and smoke, the whole film or part of it, - drawing on a food product, at least part of the film containing the thumbprint - intensive drying at a relative humidity of less than 25%, - smoked under the same conditions of humidity, so that in accordance with the positioning of the characters on the surface of the food product, to get lots more dark smoked color than the color obtained on the rest of the surface. In contrast to other known solutions can be obtained smoked the entire surface of the food product with one shade in the area of the surface corresponding to the markings on the film, which is different from the rest of the surface. This result is a consequence of conditions in which there are stages of drying and Smoking, as was described, at a relative humidity of less than 25%, preferably less than 20% or less than 15% or, more preferably, less than 10%. The drying operation preferably is carried out in a furnace, which removes the natural moisture of the food product. Since marking is impermeable to water, the surface area of the food product under labeling remains wet, so the smoke under Smoking is dissolved, preferably, in these moist areas, causing a darker shade than the shade obtained is on the rest of the surface of the food product, which has no marking and in fact does not contain moisture. Additional and optional provided that during the stage of Smoking and before interaction with coloring substances smoke, the surface of the food product moisturize and wash, removing Smoking materials, which had originally been diffundiruet in conventional wet surface. Plots for opaque marking contain Smoking materials, which were brought there by diffusion and is protected by the specified marking from wymiwyg actions in which substances that can react with the food product, causing the appearance of areas with more smoked color, so get the total surface with lightly smoked color, compared with areas corresponding to the markings that remain with more smoked color. The present invention, preferably, assumes that the surface of the food product has a low surface moisture content in the process, as it absorbs the smoke in gaseous form. This requirement may be fulfilled in different ways; the preferred way is to conduct a stage of intensive drying of the food product, covered with foil, before applying smoke. Another preferred way is to reduce a given value of the temperature of the furnace immediately th is stage of Smoking, thereby, causes the termination of the heat from the product in the environment, and therefore may have the effect of transfer of dye components of smoke from product out. The invention can generally be applied for image labeling, logos, drawings, photographs, texts, anagrams, etc. that will appear on the surface of the food product due to more intense shade than the background. Is assumed impermeable marking, consisting of cells with a small recess defining a specific shape that allows impregnation of smoke under all small recesses forming cells, determining the macroscopic effect of Smoking on the product surface, which is similar to, but faster and even more than during extrusion of a single continuous marking. In this case, there is no limit on the maximum size of the printed mark (mark), which can be used. These cells with a small recess may generate, in accordance with the size and the distance between the small crevices, areas with greater or lesser intensity of Smoking, thus, using the preferred combination of traditional screens and images in graphic art may generate coded with areas having a difference is by the intensity of Smoking, such as pictures or even simple pictures that can be reproduced on the surface of the food product according to the method of the present invention. Impervious composition printed on the food product marking may be based on various well-known impermeable substances with the addition of other auxiliary substances, such as dyes for visual determination of the correct impression of the marks or logos, plasticizers, solvents, fixing agents, waxes or other products, if necessary. Impervious composition may include grades, polyamide, polyacrylonitrile, copolymers of ethylene and vinyl alcohol (EVOH) or other similar substances. Impervious composition may also be formed oily or waxy substances, such as waxes. Impervious composition does not necessarily have to be completely impenetrable, rather it is sufficient that she was moderately impermeable, which enables to dry the printed mark (stamp), compared with the General surface. Impervious composition may also be a conventional printing ink in which the content of products such as dye particles, flakes of talc or other products provide the t her partial proof. In a possible embodiment the food product may include smoked salmon or ham and packaging film. However, the objective of the method of the present invention is preferably applicable for the case when the film consists of a shell, and the food product is a meat product is stuffed into the specified shell. According to the proposed method, essentially smoked meat product is removed from the shell where the marking type grill was printed using an impermeable composition, in which the product this marking type grill has a more intense smoked tint than the total smoked the background. The General hue of the surface of the meat product may also be obtained by known processing methods, such as use of other stages of Smoking, the use of liquid smoke or the use of colored substances in the shell, such as liquid smoke, caramel, natural coloring agents or substances, which give a brown color during the reaction. The method of the present invention has the advantage that it requires a lower flow rate covering composition, than when using the method proposed in U.S. patent 5834046 to obtain the same types of dark marks. If the shell print using impermeable whom is osili, marking, resulting smoke on the surface of the food product is positive if the membrane process, according to the conventional method, or negative, if the method according to the present invention. The advantage of using this method, in comparison with the methods proposed in U.S. patent 5084283 and 5085890 (Viskase) is that additional dyes such as food dyes, which would require the Declaration and enumeration on the label with the composition of the meat product, do not use, but, rather, the benefits are coloring characteristics of smoke, which provide a pattern on the surface of canned meat, together with shell imprint caused by using impermeable composition and method of the present invention, opening the way for a more natural appearance than the above-mentioned shell, which has marking, lighter than the rest. An additional advantage of the present invention is that it prevents the formation of unwanted substances, such as polycyclic aromatic hydrocarbons (PAHs), which may be formed in the process of bringing salted meat in contact with the grill at a high temperature for education "grill marks". This image is a buy, in addition, it has an additional advantage in that it does not require manufacturers of salted meat and add service to suspend one system, such as described in U.S. patent 5762968 that makes the method easier to apply on an industrial level. In the preferred application of the present invention is used, the membrane is a cellulose membrane having a series of markings that mimic the labeling of type grill, printed on it using a composition having a lower permeability in relation to smoke and water. Markings markings type grill will preferably have a width that is contained between 0.1 mm and 20 mm When using images with a width of less than 0.1 mm, the marks (the mark) can be easily discerned on the surface of the meat product, and if images with a width of more than 20 mm, it is possible that the migration of smoke substances will not reach the Central areas of the picture and still have lots of small colouring inside markings, although they may be used if desired in order to produce the desired effect. Shell to be used may be a cellulose membrane thickness (made of modified or not modified cellulose) or shell, a reinforced fiber material. Shell, by which Asa use, can be a membrane made of a polymer material (such as plastic sheath). In this case, it is preferably a material with significant permeability in relation to smoke. Shell to be used, can be an artificially regenerated membrane collagen. Description of figures To Supplement the above description and with the aim to contribute to a better understanding of the features of the invention, in accordance with its preferred practical example, as an integral part of a specified description, accompanied by a series of figures that show the following, with illustrative and non-limiting character: Figures 1.1 and 1.2. show sausages, obtained according to the conventional methods of the prior art, in which there is a bright marking type grill on sooty background or dark markings on a light background. Figure 2 demonstrates the sausage, obtained by the method, which is the task of this invention, in which dark grill labeling observed with more intensive smoked tint than the total, also smoked the background. Examples of embodiment of the invention Example 1 The proposed impervious composition has the following characteristics: The composition is a solution containing 17 g of polyvinylidenechloride (PVDC), dissolved p and weak mixing in 66 g of ethyl acetate. Under continuous stirring, 0.6 g of blue dye (Irgalithe BLP Ciba-Geigy Blue) and 6.4 g of fine paraffin wax (Deuteron Wax TF). The mixture is intensively stirred for 10 minutes. Then add 0.7 g Deuteron Wax TF and 9.3 g of a crosslinking agent, in this case N,N',N"-Tris(isocyanate)hexamethylene (Bayer g Biuret), dissolved in ethyl acetate. Then, using the same solvent establish a viscosity equal to 20 using vessel Ford No. 4. Then print the picture, such marking type grill, using the specified impermeable compositions on a cellulose membrane for the production of sausages. Described shell stuffed with meat emulsion formed from the following composition, %: 1,25
Then the preceding composition is subjected to the cooking cycle:
Set the value of the relative humidity set in pécs is, 0 for all stages except stage heat treatment in which it is 100%, and in the stages of Smoking, it has no defined value. Then the shell is separated and removed from the surface of the cured meat. Sausages have an appearance similar to that in figure 2 with the General background smoked color (1) and markings (2) is similar to the grill markings of a darker color than the background of sausage. Example 2 Another preparation cycle for the above-mentioned shell and meat emulsion described in this example.
Set the value of the relative humidity is 0 at all stages except stage heat treatment in which it is 100%, and stage of Smoking, it has no defined value. Then the shell is excavated and removed from the surface of the cured meat with results similar to those obtained in example 1. 1. The method of obtaining smoked food products labeled, characterized in that it comprises the following stages: 2. The method of obtaining smoked food products labeled according to claim 1, characterized in that the stage of drying and Smoking process is carried out at a relative humidity of less than 20%. 3. The way policerecorded food labeled according to claim 1, characterized in that the stage of drying and Smoking process is carried out at a relative humidity of less than 15%. 4. The method of obtaining smoked food products labeled according to claim 1, characterized in that the stage of drying and Smoking process is carried out at a relative humidity of less than 10%. 5. The method of obtaining smoked food products labeled according to claim 1, characterized in that during the stage of Smoking and before interaction with coloring substances smoke the surface of the food product moisturize and wash, removing smoke substances which have diffundiruet on the main surface of the wet product, while Smoking materials, obtained by diffusion, remain under an impenetrable marking and then interact with the food product forming areas more smoked color. 6. The method of obtaining smoked food products labeled according to claim 1, characterized in that impenetrable marking consists of strips of the type of grill marks. 7. The method of obtaining smoked food products labeled according to claim 1, characterized in that impenetrable marking consists of cells with a small recess that defines a certain shape, which is reproduced with smoked tint on the surface of the food product. 8. The method of obtaining smoked food products with what armirovkoy according to any one of claims 1 to 7, characterized in that the film is a shell, and the food product comprises meat product. 9. The method of obtaining smoked food products labeled according to claim 8, characterized in that the shell is made of collagen, cellulose, fibrous or plastic material. 10. Smoked food product labeled, characterized in that it is obtained by the method according to any one of claims 1 to 9.
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