System, method and device for food products treatment

FIELD: food industry.

SUBSTANCE: Invention is intended for usage in food industry, in particular, for treatment of food products having an elongated configuration and enclosed in an edible external casing, for example - those containing a chopped meat filler . The food product treatment system contains a cooking and a cooling devices that are similar to each other and configured for preparation of Vienna sausages that have fragile and easy-tearing casings. The cooking device contains a treatment reservoir containing cooking fluid, a charging tray, a guiding means in the form of nozzles, a helical conveyor and a discharging conveyor. Vienna sausages are delivered into the reservoir through the charging tray. The nozzles direct the sausages into optimal positions relative to the helical conveyor that transports the sausages into the discharging conveyor. The nozzles also separate sausages to prevent their agglomeration during charging into the reservoir and ensure parallel positioning of sausages and transportation in a direction parallel to the helical conveyor rotation axis which reduced impact forces applied to sausages by means of the conveyor. In the cooling device the reservoir contains cooling liquid.

EFFECT: method improvement.

15 cl, 10 dwg

 

The scope of the invention

The present invention relates to a system, method and device for processing of food products of a given length having an elongated configuration, in particular (but without limitation) the type of food, each of which contains an elongated filling of minced meat enclosed in an edible outer shell, typical examples of which are sausages containing filling of minced meat enclosed in an edible outer shell on the basis of alginate. Other suitable membranes can be a membrane made of collagen, a shell containing a mixture of collagen and alginate membranes from pig intestines, etc.

Any here the reference to "food product" should be understood as a food product having an elongated configuration described here above type. Any here a reference to the "processing" of food products should be understood as the cooking of the food product or the cooling of the food product after cooking.

Prerequisites to the creation of inventions

Famous sausages containing filling of minced meat enclosed in a shell. Traditional shell such sausages are pork intestine. However, it is also known to use shell sausages from vegetable jelly (gel), such as alginate. Such casings sausage type is a rule ekstragiruyut together with filling device co-extrusion. Sausages made in this way, produce a certain length, and their ends closed with pinched and pruned in order to seal the ends of the filler sheath from vegetable jelly.

The present invention is to provide a method, system and device for cooking food aforementioned type.

Summary of invention

In accordance with the first aspect of the present invention proposes a device for processing of food products, which contains:

an elongated tank for processing, having a first end and a second end containing a processing liquid in which food can be processed;

boot means located at the first end of the vessel for processing, and bootable tool configured to load the food into the tank for processing at its first end;

screw conveyor having a screw feed, which is located inside the tank for processing and is designed to move food through the processing fluid from the first end to the second end of the vessel for processing;

guiding means, which serves to guide the food in optimum position relative to the screw feeder screw conveyor, (about) which pexeva the products can be captured by means of the screw conveyor; and

the discharge means, which is located at the second end of the vessel for processing and is designed to remove food from the tank to handle and to move food to a location remote from him.

Bootable tool may contain the input tray containing the boot channel having a lower end located above the processing fluid at the first end of the vessel for processing, and the upper end, in which load foods. The upper end of the chute may include an inlet hole through which processing fluid may be introduced into the loading channel to facilitate the movement of food in the direction of its lower end. Boot channel can have a longitudinal axis and may be of such size and configuration that allow you to send only the number of food products along the boot of the channel from its upper end to its lower end, in the arrangement in which the longitudinal axis of the food along their length, will be combined with each other and parallel to the longitudinal axis of the boot channel.

Screw conveyor may have a Central shaft and a screw feed in the form emerging from the shaft of the screw, along with top end and the bottom during the end, and the screw conveyor is located NR the three tank for processing so that top during the end of the screw is offset from the first end of the vessel for processing and is situated below on the move from the position in which the food is introduced into the tank for processing through the input tray you are using.

The guide means may take the form of at least one liquid nozzle located at the first end of the vessel for processing, the liquid nozzle serves to guide the flow of the processing fluid in (about) food to send food in optimum position relative to the screw feeder screw conveyor.

The discharge means may be in the form of belt conveyor with education to capture food. The belt conveyor can be inclined and may have a lower end immersed in the processing fluid within the tank for processing, and an upper end located above the surface of the processing liquid inside the tank for processing.

The treatment device may have a view of the cooking device for cooking food, and a reservoir for treatment can be digester containing the processing fluid in the form of the cooking liquid.

The treatment device may be a cooling device for cooling food and tank for treatment mo is et to be a cooling reservoir, intended for cooling the processing fluid in the form of a cooling liquid.

In an alternative embodiment, the device for processing in accordance with the first aspect of the present invention, the screw conveyor may take the form of a rotary drum. Rotary drum may contain a cylindrical wall, first end wall in which is formed the inlet opening of the drum, and the opposite end wall in which is formed the outlet of the drum and auger feed in the form of a screw that goes in from the inner side of the cylindrical wall of the drum, and the specified screw has an upper downstream end located next to the inlet, and the lower downstream end located near the discharge.

Guiding means may include a first guiding means leading from the upper downstream end of the screw rotary drum in position adjacent to the inlet opening of the drum, intended for the direction of movement included in the drum through the inlet of food in the first loading area located between the first pair are displaced from each other adjacent spiral sections of the screw at its upper downstream end; and may contain the second guiding means going from a rotary screw volatile drum in position below the TAC from the first guide education intended for the direction of movement included in the drum through the inlet of food to the second loading area is located between the second pair are displaced from each other adjacent spiral sections of the screw located below the downstream from the first pair of adjacent coil sections; and first and second directing means are configured such that in the operating state, the rotation of the drum in a given direction ensures alternate loading of food products in the first loading area and the second area of the boot.

The discharge means may take the form of discharge education, coming from the screw of the screw conveyor at the bottom in the course of the end, and discharging the formation during rotation of the drum in working condition is used for lifting food from the processing liquid and for loading food in a location adjacent to the outlet of the drum, through which the food products are released from the drum.

In accordance with the present invention, a system for processing of food products, which contains a device for processing in accordance with the first aspect of the present invention in view of the cooking device, and a device for processing in accordance with the first aspect of the present invention in the form of the cooling device. More to the particular, the discharge means of the cooking device can be used to move food into the loading means of the cooling device.

In accordance with the second aspect of the present invention proposes a method of processing food products, which includes the following operations:

the use of an elongated tank for processing, having a first end and a second end containing a processing liquid in which food can be processed;

the introduction of food into the processing liquid in the tank to handle in positions close to the first end of the vessel for processing;

moving food manufacturing fluid from the first end to the second end of the vessel for processing with use of a screw conveyor having a screw feed;

the direction of the food in optimum position relative to the screw feeder screw conveyor; and

remove food from the processing liquid tank for processing when the food reaches its second end.

The method can be specifically adapted for processing of food products containing filling of minced meat enclosed in a shell that can be made on the basis of collagen, on the basis of alginate or may be is made from a mixture of alginate and collagen.

The method may include the introduction of food into the tank for processing in the form of a digester for cooking food and then may provide the download food cooked within the cooking pot in the tank for processing in the form of a cooling tank for cooling cooked food.

The method can be implemented using a device for the processing described here above according to the first aspect of the present invention.

These and other features of the invention will be more apparent from the subsequent detailed description is not restrictive example of the invention given with reference to the accompanying drawings.

Brief description of drawings

Figure 1 shows a side view, with a partial tear-out, the device for processing food products in accordance with the first aspect of the present invention.

Figure 2 shows an enlarged, fragmentary side view, with a partial tear-out, the device for processing, shown in figure 1, where you can see how food travels into the reservoir to processing device for processing.

Figure 3 shows the end view in section along the line III-III of the device for processing, as shown in figure 1.

Figure 4 shows a fragmentary top view of a system for processing food products in the CE is accordance with the present invention.

Figure 5 shows a fragmentary side view, with a partial tear-out systems for food processing, shown in figure 4.

Figure 6 shows a side view, with a partial tear-out, the device for processing in accordance with the first aspect of the present invention, which is configured to cool the food.

7 shows a side view, with a partial tear-out, another variant of the device for processing food products in accordance with the present invention.

On Fig shows the end view in section along the line VIII-VIII of the device for processing shown in Fig.7.

On figa shown enlarged, fragmentary side view, with a partial tear-out, screw device for processing shown in Fig.7.

On FIGU shown enlarged, fragmentary side view, with a partial tear-out, screw device for processing, shown in Fig.7, and the screw is in position, rotated 180 from the positions shown in figa.

Detailed description of the invention

Figure 4 and 5 shows a system for processing food products in accordance with the present invention, indicated in General position 10. The system 10 for processing food contains, in General, the first device for processing in accordance with the present invention in the form of the cooking devices 12, and a second device for about what abode in accordance with the present invention in the form of the cooling device 14. The system 10 for processing of food products specifically adapted for cooking food in the form of sausages 15 containing the filler of raw minced meat enclosed in an edible outer shell, which is made on the basis of collagen, on the basis of alginate or made from a mixture of alginate and collagen. Sausages 15 prepared in the process of co-extrusion, in which the shell sausages ekstragiruyut together with the filler in the co-extrusion device, such as a system of co-extrusion Handtmarm company ConPro Handtmann, Germany. Produced by co-extrusion device Handtmann sausages have a specified length, and the ends of the individual sausages are closed with pinched and pruned in order to seal the ends of the filler by the shell.

Actually cooking device 12 shown in figures 1, 2 and 3. The cooking device comprises, in General, a tank for processing in the form of digester 16, the loading means in the form of a chute 18, guide means in the form of a liquid guide system 20, a screw conveyor 22 and the discharge means in the form of a discharge belt conveyor 24.

The digester 16 has a first end 26 and second end 28. The digester 16 filled with the processing fluid in the form of the cooking liquid 30. The cooking liquid 30 is a liquid in the form of water races the thief, contain the specified amounts of calcium chloride and acetic acid, which help stabilize the color of the sausage during cooking process. Typically, a dye and flavoring added in aqueous solution to give colour and smell of the sausages during the cooking process.

Boot tray 18 has the shape of a sloping boot channel 32, which has a lower end 34 located above the surface 37 of the cooking liquid 30 at the first end 26 of the digester 16, and the upper end 36, in which load sausages 15 after their discharge from the device 38 co-extrusion Handtmann. The upper end 36 of the boot channel 32 has an inlet opening 40 through which the cooking liquid 30 from the digester 16 is injected into the loading channel 32, to move the sausages 15 in the direction of its lower end. Boot channel 32 has a longitudinal axis and has a size and configuration that allows you to send only the number of sausages 15 boot along channel 32 from its upper end 36 to its lower end 34, in the arrangement in which the longitudinal axis of the sausages 15 along their length, mainly combined with each other and parallel to the longitudinal axis of the boot channel 32.

Screw conveyor 22 has a Central shaft 42, which is supported at its opposite ends for rotation relative to varock the th boiler 16, and screw 44 that extends radially outward from the shaft 42. More specifically, the screw 44 has an upper downstream end 46 and a lower downstream end 48, and a screw conveyor 22 is located inside the digester 16 so that the upper downstream end 46 of the screw 44 is offset from the first end 26 of the digester 16, so that it is lower on the move from the position in which the sausages 15 is introduced into the digester 16 through the loading tray 18, in working condition.

The belt conveyor 24 is located at the second end 28 of the digester 16 and has such an inclination that its lower end immersed in the cooking liquid inside the digester 16, and the upper end is located above the surface 37 of the cooking liquid 30. Belt conveyor 24 includes several interconnected horizontally running strips that have the education to capture the sausages 15, when the sausages 15 is transported by means of the conveyor belt.

Liquid guiding system (navigation) 20 includes a pump 50 with a mechanical drive and a few connecting pipelines. More specifically, the fluid system 20 to move contains a pipe 52 which goes between the pump 50 and the inlet hole 40 in the loading tray 18 that is designed to move the cooking liquid 30 from the digester 16 in the input tray. As such, the pump 50 is connected to the exhaust hole is m 29 inside the digester 16, that allows you to submit a specified number of the cooking liquid pump 30 from the digester 16 in the input tray, and the cooking liquid is then returned to the digester 16 after passing down through the loading tray.

Liquid guiding system further comprises a system of pipes 54, which is connected to the pump 50 to move the cooking liquid from the digester 16 and ending three nozzles 56.1, 56.2 and 56.3, which are located below the surface 37 of the cooking liquid inside the digester 16 at the first end 26 of the digester 16. Nozzle 56.1, 56.2 and 56.3 configured to direct the flow of the cooking liquid in the direction from the first end 26 of the digester 16 to its second end 28 so as to move the sausages 15, to begin moving the sausages 15 inside the digester 16 in the direction of its second end 28, and also to align the sausages 15 inside the digester 16, so that the longitudinal axis of the sausages 15 are parallel to the axis of rotation of the screw conveyor 22.

Nozzle 56.1, 56.2 and 56.3 serve to ensure installation in the specified position sausages in locations adjacent to the upper downstream end of the screw conveyor 22. Sausages are relatively fragile and prone to rupture their membranes at too sharp contact with the screw 44. The nozzle affecting the and sausages, ensure that the sausages were already traveling in a direction mainly parallel to the axis of rotation of the screw conveyor, when they come into contact with the screw 44 and it starts to affect them. Due to the fact that the sausages are already moving in the direction of movement when the screw begins to affect them, previously coming into contact with the screw conveyor reduces the shock forces applied to sausages by screw 44, which reduces the probability of rupture of membranes sausages. Nozzles also serve to align the longitudinal axes of the sausages with the axis of rotation of the screw conveyor, which further contributes to "selection" (capture) sausages screw.

In addition to these above advantages nozzles 56.1, 56.2 and 56.3, nozzles also provide separation sausages after loading it into the cooking liquid through chute. Sausages tend to "stick together" after loading it into the digester and must be separated before "selection" screw 44. If sausages will not be separated, so that they became more slippery, the resistance to movement of the individual sausages, due to other related sausages, in the collision with the screw 44 will cause the sausages will create too much resistance to the rotation of the screw, resulting in a relatively high risk of rupture sausages.

The applicant provide the supports, in working condition in a typical process of cooking raw sausages 15, such as described here above, the cooking liquid 30 will be heated to a temperature of about 85C, and the length of the digester 16 and the rotation speed of the screw conveyor 22 will be such that the sausages 15 will be immersed in the cooking liquid 30 approximately for 10 to 12 minutes until they are discharged from the cooking fluid 30 through the belt conveyor 24. The applicant envisages that the screw conveyor 22 may be a screw conveyor with adjustable speed in which the speed of rotation of the screw can be adjusted as desired.

After exiting the cooking devices 12 sausages 15 are received in the cooling unit 14. The cooling unit 14 is similar cooking device 12 with the only difference that the reservoir 16 of the cooling unit 14 has the form of a cooling reservoir 16, which is filled with the processing fluid in the form of coolant 130. Moreover, the cooling unit 14 contains a boot tray 118, in which the sausages 15 is loaded by means of the conveyor belt 24 of the cooking device 12, and the input tray 118 has a relatively wide bearing surface for support of sausages than in the case of chute 18 when this surface coincides with the width of the conveyor belt 24 of the cooking device 12. Det is whether the cooling unit 14, similar parts of the cooking devices 12 have the same reference designators.

The coolant 130 in the cooling tank 16 has the form of brine, the temperature of which is maintained at about 0C. Sausages 15 is immersed in the cooling tank 16 approximately 15-20 minutes. As in the case of the digester 16, the length of the cooling tank 16 and the rotation speed of the screw conveyor 22 is selected so that the sausages 15 will be immersed in the coolant 130 to the desired period of time. The applicant envisages that the screw conveyor 22 may be a screw conveyor with adjustable speed, and the speed of rotation of the screw can be adjusted as desired. After exiting the coolant 130 sausages 15 upload by conveyor 24 onto the conveyor belt 60, on which the sausages are drying air prior to packaging.

7, 8 and 9 shows a second variant of the system of food processing in accordance with the present invention, indicated in General position 110. The processing system 110 is generally similar to the system 10 processing. The details of the system 110, the processing similar to parts of the processing system 10 have the same reference designators 7 and 8. General comments on the build system 10 processing mainly applicable to the processing system 110. The processing system 10 includes a cooling device 114 and the cooking device 112, which is substantially similar cooking device 12 except that the screw conveyor 22 of the cooking device 12 is replaced by a rotary drum 122, and a guiding means, the discharge means and the loading means different from those funds that have been described here above with reference to the device 12.

Rotary drum 122 has a cylindrical wall 123 and two opposite end walls, each of which is formed a hole 143 of the entrance to the drum, and comprises a pair of hollow rotary pins 142.1 and 142.2 that protrude outward from the respective end walls of the drum. Trunnion 142.1 and 142.2 supported rotatably, so that they provide the rotation of the drum. Trunnion 142.1 and 142.2 have internal channels, which are combined with the corresponding holes 143.1 and 143.2 in the drum and along which the sausages 15 can enter the drum and out of. In working condition sausages 15 is fixed in the drum 122 through the inlet 143.1 and out of the drum 122 through the outlet 143.2. The drum 122 contains a screw 144, which goes inside the wall 123 of the drum from the top during the end 146 of the screw 144 to the lower downstream end 148 of the screw 144, and the screw 144 is located inside the digester 16 so that the upper downstream end 146 of the screw 144 is offset from the first end 26 of the digester 16 adjacent to the inlet hole 143.1, and lower during the end 148 is offset from the end adjacent to the outlet 143.2. Hole 147 formed in the wall 123 of the drum, ensure the free flow of cooking fluid 30 between the inner side and the outer side of the drum 122.

Guiding means of the cooking device 112 contains the first guide formation in the form of the first partition 162, running between the first screw section 160.1 on top during the end 146 of the screw 144 and trunnion 142.1, and the second guide formation in the form of second partitions 164, going between trunnion 142.1 and the second screw section 160.2 screws in position below along from the first partition 162.

Guiding means cooking device 112 further comprises a nozzle 56.1, 56.2 and 56.3. Nozzle 56.1, 56.2 and 56.3 located as shown on Fig, and nozzle 56.1, 56.2 and 56.3 serve to direct the flow of the processing liquid near the sausages 15 so as to direct the sausages in the optimum position relative to the screw 144, as described in more detail below.

The discharge means of the cooking device 112 includes sloping down discharge tray 172 and unloading education in the form of a discharge plate 170, coming mainly perpendicularly from the bottom during the end of the main surface of the last coil section 160.4 screw 144. More competitive is to maintain, the plate 170 has an end 172.1 connected with the main surface of the screw section 160.4, the opposite end 172.2 connected to the end wall of the drum 122, the outer end of 172.4 connected with the wall 123 of the drum, and a free inner end 172.3.

In working condition fugitive drum 122 rotates in a predetermined direction so that the sausages, which are included in the drum through the inlet 143.1, go through the first partition wall 162 so that the sausages are loaded into the first zone 166 boot located between the first pair of adjacent coil sections 160.1, 160.2. So how volatile the drum rotates, then entering into the drum through the inlet 143.1 sausages are routed through the second septum 164 so that the sausages are loaded into the second zone 168 download, disposed between the second pair of adjacent coil sections 160.2, 160.3 below along from the first pair of coil sections 160.1, 160.2.

In working condition, the rotation of the drum causes a cascade of loading sausages in the first area 166 of the boot and a second area 168 download, which is mainly uniform distribution of the sausages between the first area 166 of the load and the second area 168 download. The applicant believes that this arrangement enables the installation of sausages in the optimum position, in which the sausages are taken up by the propeller is so, that reduces the possibility of sticking of the sausages and decreasing the risk of rupture of sausages.

Operable nozzle 56.1, 56.2 and 56.3 serve to guide about sausages 15 the flow of the processing liquid, which passes through holes 147 formed in the wall 123 of the drum so as to attach the rails (urging forces to the sausages 15. Directional forces are vertical vector component acting on sausages 15 so that the sausages 15 rose to the surface 137 of the cooking liquid, and the horizontal vector component acting on sausages 15 so that the sausages are moved from the first end 126 to the second end 128 digester 116. Moreover, directional forces provide separation sausages after loading it into the cooking liquid to prevent "sticking" of sausages.

In working condition, the rotation of the screw 144 causes the plate 170 to move with the rotation about the axis of rotation of the screw 144. Thus, the plate 170 provides rise sausages 15 of the cooking liquid and download the sausages in the discharge tray 172, when the plate 170 reaches its highest point when turning. After the sausages are unloaded from the device 112 through the outlet 142.2 using the discharge tray 172, which has a slope down.

As shown in Fig.7, the system 110 clicks the processing includes the cooling device 114, which is basically similar to the cooling device 14 except that the screw conveyor 22 of the cooling unit 14 is replaced by volatile drum, which is similar to the flying drum 122 described herein above in connection with the cooking device 112.

In accordance with the present invention it is contemplated that the system 10, 110 for processing of food products provides a continuous method of cooking sausages in the cooking device 12, 112 and immediately thereafter cooling the sausages in the cooling device 14, 114.

It should be borne in mind that the shape and configuration of the cooking device 12, 112 and the cooling device 14, 114 may be substantially altered, but still when saving mentioned here above essential characteristics.

1. A device for processing food products containing:
an elongated tank for processing, having a first end and a second end designed to accommodate the manufacturing of liquid in which the food products can be processed;
boot means located at the first end of the vessel for processing designed for loading food into the tank for processing at its first end;
a conveyor in the form of a rotary drum, which is located inside the tank for processing and is designed to move food che is ez the processing fluid from the first end to the second end of the vessel for processing, moreover, the rotary drum comprises a cylindrical wall, first end wall in which is formed the inlet opening of the drum, and the opposite second end wall in which is formed the outlet of the drum, and includes a screw feed in the form of a screw that goes in from the inner side of the cylindrical wall of the drum, and the specified screw has an upper downstream end located next to the inlet, and the lower downstream end located near the discharge;
guiding means, which serves to guide the food in optimum position relative to the screw feeder screw conveyor, in which foods can be captured by means of the screw conveyor; and
the discharge means, which is located at the second end of the vessel for processing and is designed to remove food from the tank to handle and to move food to a location remote from him,
characterized in that the guide means configured to guide the movement of food entering the drum through the inlet opening, the first loading area located between the first pair are displaced from each other adjacent spiral sections of the screw at the top in the course of his end; and for the direction of the displacement is s food included in the drum through the inlet opening, the second loading area is located between the second pair are displaced from each other adjacent spiral sections of the screw, which is located below in the course from the first pair of adjacent spiral sections of the screw, so that in the operating state, the rotation of the rotary drum in a given direction ensures alternate loading of food products in the first loading area and the second area of the boot.

2. The treatment device according to claim 1, in which the guide means includes first guiding education coming from the top during the end of the screw rotary drum in position adjacent to the inlet opening of the drum, designed to move food in the first loading area; and a second guiding education coming from the rotary screw volatile drum in position below along the first guide education, designed to move food to the second loading area.

3. The treatment device according to claim 1 or 2, in which the boot tool contains a boot tray containing a sloping boot channel having a lower end located above the processing fluid at the first end of the vessel for processing, and the upper end, in which load foods.

4. The treatment device according to claim 3, in cotraversy the end of the chute has an inlet opening, through which processing fluid may be introduced into the loading channel to facilitate the movement of food in the direction of its lower end.

5. The treatment device according to claim 4, in which the boot channel has a longitudinal axis and has a size and configuration that allows you to send only the number of food products along the boot of the channel from its upper end to its lower end, with the longitudinal axis of the food along their length, will be combined with each other and parallel to the longitudinal axis of the boot channel.

6. The treatment device according to claim 1, in which the guiding means comprises at least one liquid nozzle located at the first end of the vessel for processing and serving to direct the flow of the processing liquid near the food, so in order to send food in optimum position relative to the screw feeder screw conveyor.

7. The treatment device of claim 1, wherein the discharge means has the form of discharge education, coming from the screw of the screw conveyor at the bottom in the course of the end, and discharging the formation during rotation of the rotary drum in working condition is used for lifting food from the processing liquid and to load the food in positioning the e, adjacent to the outlet of the drum, through which the food products are released from the drum.

8. The treatment device according to claim 1, which has a view of the cooking device designed for cooking food, the tank handle has the form of a digester containing the processing fluid in the form of the cooking liquid.

9. The treatment device according to claim 1, which has the form of a cooling unit designed for cooling food products, with the tank handle has the form of a cooling tank containing the processing fluid in the form of a cooling liquid.

10. System food processing, which contains the cooking device of claim 8 and the cooling unit according to claim 9.

11. The processing system of claim 10, in which the discharge means of the cooking device is used to move food into the loading means of the cooling device.

12. The method of processing food products, which includes:
the use of an elongated tank for processing, having a first end and a second end containing a processing liquid in which food can be processed;
the introduction of food into the processing liquid in the tank for processing, in positions close to the first end of the vessel for processing
moving food manufacturing fluid from the first end to the second end of the vessel for processing using the screw conveyor in the form of a rotary drum having a screw coming in from the inner side of the drum;
the direction of the food in optimum position relative to the screw drum, when they enter the drum alternately in the first loading area located between the first pair are displaced from each other adjacent spiral sections of the screw, and the second loading area is located between the second pair of coil sections, which is located below in the course from the first pair of adjacent spiral sections of the screw, when the drum rotates in a given direction in working condition; and
remove food from the processing liquid tank for processing when the food reaches its second end.

13. The method according to item 12, which is designed for processing of food products containing filling of minced meat enclosed in a shell that is made on the basis of collagen, on the basis of alginate or a mixture of alginate and collagen.

14. The method according to clause 12, which provides for the introduction of food products in said first tank for processing in the form of a digester for cooking food, and after that provides for the loading of food is of aktov, welded inside the digester, the second tank for processing in the form of a cooling tank for cooling cooked food.

15. The method according to one of PP-14, which is implemented using the device for processing according to one of claims 1 to 9.



 

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2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials defrosting, deboning, trimming, milling, salting, spices, garlic and casings preparation, mince preparation, small sausages moulding, settling, slight drying, frying, cooking, smoking, drying and packaging under vacuum. The small sausages are moulded into gas- and moisture-permeable casings with a diameter equal to 18-24 mm. After thermal treatment and packaging under vacuum one performs pasteurisation in water at a temperature of 74-80C till the temperature in the small sausage centre is equal to 70C with subsequent maintenance during 8-12 minutes at water temperature equal to 74-80C with vacuum package preservation after pasteurisation, with subsequent cooling to a temperature equal to 0-20C. Pasteurisation and maintenance of small sausages packaged under vacuum are performed with a steam-and-air mixture usage at a temperature of 74-80C.

EFFECT: product storage life increase up to 30 days during storage at a temperature no higher than 20C with preservation of quality characteristics and safety indices.

2 cl, 1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for production of semi-smoked sausages of nutria meat. The sausage contains defrosted trimmed first grade beef milled in a mincer with 2-3 mm mesh outlet holes diameter, mid-back pork speck slightly frozen to a temperature equal from 0 to -2C and milled into pieces with sides sized no more than 4 mm, culinary edible salt, sodium nitrite, sugar sand and spices. Additionally, one uses nutria meat milled into particles sized 15-20 mm; spices are additionally represented by ground allspice and nutmeg. The components are taken at the specified quantity ratio.

EFFECT: method ensures enhancement of nutritive and biological value of the ready product that has high organoleptic indices and a taste gamut.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat-processing industry, in particular, to production of sausages with a bacterial preparation usage as well as to a sausage produced by the said method. The method involves pork skin blanching, cooling with subsequent freezing, frozen low-fat pork and beef mincing, the blanched pork skin milling in a cutter with addition of moisture as per the formula, the minced low-fat pork and beef, a phosphate, a bacterial preparation, back fat, a complex taste-and-flavour additive, starch and a salt loading into the cutter , the produced mass moulding into the casing and settling; then the product is subjected to intensive cooling till the fermentation process termination. The salt is represented by a nitrite salt or sodium nitrite and culinary salt. In the method one specially selects a combination of a phosphate and a bacterial preparation based on a mixture of Lactobacillus curvatus, Lactobacillus casei, Pediococcus acidilactici and Pediococcus pentosaceus cultures. The ingredients are selected at the specified quantity ratio.

EFFECT: method ensures high quality sausage products range extension, the product maturation process acceleration, high organoleptic indices stable during long storage.

14 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry, namely - to the technology for manufacture of delicatessen raw smoked products, mainly - those made of poultry meat. The method envisages preparation of poultry meat raw material, mince preparation, introduction of a bacterial mixture affecting the ageing process in the mince, casings filling with mince, settling, thermal treatment and drying. The bacterial mixture used is represented by Lactobacillus curvatus, Staphylococcus carnosus, Pediococcus pentosaceus bacterial species strains taken at a ratio of 1:1:1. It is introduced 0.015-0.02% of the mince weight. The poultry meat raw material is represented by deboned skinned legs, chicken breast fillet and back fat; alternatively, one uses chicken breast fillet and back fat.

EFFECT: ensuring decreased labour intensity of the process, extension of the raw smoked sausages range and reduction of the product ageing time.

2 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of cooked sausages. The method involved first grade beef and lean pork deboning and trimming, meat raw material milling, maintaining meat raw material salted with brine, mince preparation with addition of beef liver, egg melange, a soya food enriching agent, sugar sand or glucose, sodium nitrite, ground black pepper, casings filling with mince, frying in stationary chambers with subsequent boiling and cooling. Additionally, one introduces a preliminarily prepared food additive consisting of rice flour, food gelatine, chitosan and dairy whey as well as chamomile and St.-John's wort infusion. The components are taken at the specified ratio.

EFFECT: invention ensures improvement of the chemical, amino acid, mineral and vitamin composition of cooked sausage that, alongside with higher food value and improved structural-and-mechanical properties, has functional and preventive properties relevant for people suffering from adiposity.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for manufacture of a food product having coating. The coating forming paste is applied by way of co-extrusion onto the surface of the material subject to encapsulation into the coating to manufacture a co-extruded product. The coating forming paste contains an alginate, a sequestrant and a hardly soluble calcium salt or calcium oxide. The alginate forms a gel in the process of the co-extruded product contact with a solution including calcium ions. The hardly soluble calcium salt is chosen from the group consisting of calcium carbonate, calcium citrate, calcium phosphate, calcium silicate, calcium sulphate, calcium sulphide, calcium tartrate and their mixtures.

EFFECT: invention ensures production of a tough coating that holds shape during the product storage at a reduced temperature.

9 cl, 2 dwg, 1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. The method envisages grinding meat raw material, its salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of water and girasol tuber powder), injection, knitting links, frying, boiling and cooling. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle size equal to 50-60 mcm, the produced mass drying at a temperature of 60-70C until the moisture content is 6-8%, dried material cooling to 20-25C and cooled dried material milling into particles sized 30-35 mcm. The quantity of the girasol tuber powder is equal to 8-12% of meat raw material weight.

EFFECT: method implementation enables production of sausage products having a high food value and storageability.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to raw smoked sausage production. The method envisages beef and pork cutting, milling in a mincer with 2-3 mm mesh outlet holes diameter, mince preparation by way of chopping in a cutting mode till homogeneous distribution, stirring and production of mince with usage of culinary food salt, sodium nitrite, spices, kitchen herbs, cognac and "BACTOFERM" starter culture with addition of milled speck and chopping in a cutting mode till homogeneous distribution of speck pieces and mince production, moulding, thermal treatment including sausage links settling, smoking, drying and packaging. The base raw materials are represented by prime beef and combined speck in the form of pieces sized no more than 3 mm and having enhanced biological value with a preset quantity of useful micronutrients. For raw smoked sausages preparation one takes the components at a specified quantity ratio.

EFFECT: invention ensures enhancement of biological value of raw smoked sausage balanced in terms of nutritious properties and having high organoleptic indices.

4 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to a technology for cooked sausages production. The method involves usage of "silver water" with silver ions concentration equal to 0.05 mg/l, activated with high intensity blue spectrum with wavelength equal to 440-460 nm and luminous power equal to 100-150 mW/cm2 during 10 minutes.

EFFECT: invention ensures extension of cooked sausage storage life by way of reduction of the product microbial contamination.

4 dwg, 5 tbl

FIELD: meat industry, in particular, sausage production.

SUBSTANCE: method involves preparing farce; introducing food additive such as protein emulsion; forming; providing thermal processing and cooling ready product. Protein emulsion is produced from trimmed beef meat preliminarily frozen to temperature of from -7°C to -8°C by initially chopping thereof by means of chopper; grinding trimmed meat in cutter while constantly mixing to temperature of 7°C and simultaneously adding 4 wt% of edible salt, 0.6 wt% of phosphates and 45-50 wt% of ice to mass of raw meat material; grinding mixture in cutter while constantly mixing to temperature of 12-13°C and adding 45-50 wt% of ice to raw meat material; cooling ready emulsion to temperature of 1-2°C before introducing it into farce. Emulsion is used in an amount of 30-35% by weight of farce.

EFFECT: improved consistency and structure of farce, increased percentage of raw meat material in farce, and reduced manufacture costs of ready product.

FIELD: food processing industry, in particular sausage production.

SUBSTANCE: claimed method includes meat raw material milling, addition of sodium nitrite and table salt in predetermined amounts and ratio; conditioning at predetermined temperature and relative humidity; production of mince containing meat raw material, eggs, milk products and flavorings. Process is carried out in two steps by using a chopping. In the first step non-fatty meat raw material is treated for 5-7 min at 3-5°C. In the second one semi-fatty meat raw material is added and obtained mixture is treated at 12-18°C to produce homogenous mince. During process mince is mixed with fluid, wherein not less than 1/2 of total fluid is added in the first step. Further linked sausage is formed, and subjected to heat treatment and cooling to produce product with desired mass content of protein, fat and carbohydrates. Non-fatty meat raw material includes first class trimmed beef, and non-fatty trimmed pork meat in predetermined ratio. Semi-fatty meat raw material includes semi-fatty trimmed pork meat. Non-fatty and semi-fatty meat raw materials are used in predetermined ratio.

EFFECT: product with stable functional characteristics and balanced protein, fatty and amino acid composition.

19 cl, 2 ex

FIELD: food processing industry, in particular sausage production.

SUBSTANCE: claimed method includes meat raw material milling, addition of sodium nitrite and table salt in predetermined amounts and ratio; conditioning at predetermined temperature and relative humidity; production of mince containing meat raw material, eggs, milk products and flavorings. Process is carried out in two steps by using a chopping. In the first step non-fatty meat raw material is treated for 5-7 min at 3-5°C. In the second one semi-fatty meat raw material is added and obtained mixture is treated at 12-18°C to produce homogenous mince. During process mince is mixed with fluid in amount of 15-25 % based on total raw material mass, wherein not less than 1/2 of total fluid is added in the first step. Further linked sausage is formed, heated up to 70-72°C in center of formed sausage and cooled to 5-8°C in center of formed sausage to produce product with desired mass content of protein, fat and carbohydrates. Non-fatty meat raw material includes first class yak or buffalo meat, first class trimmed beef, and non-fatty trimmed pork meat in predetermined ratio. Semi-fatty meat raw material includes semi-fatty trimmed pork meat. Non-fatty and semi-fatty meat raw materials are used in predetermined ratio.

EFFECT: product with stable functional characteristics and balanced protein, fatty and amino acid composition.

19 cl, 2 ex

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