5results about "Linked sausage separation" patented technology

A transport device transports portions made of elongated casings filled with food mass. The transport device includes a base body, two transport units respectively connected to the base body via a bearing, and the transport units respectively having a drivable transport belt. At least one, in particular both bearings are designed as pivot bearings having an axis of rotation about which the respective transport belt unit is mounted to be pivotable with respect to the base body. The transport belts are movable toward one another and / or away from one another by pivoting about the at least one axis of rotation.

A method for producing sausage chains including at least two sausages, by a filling machine for filling a sausage mass into a sausage casing, wherein the sausage chain is tied for producing two separate sausages, and between the sausages, two spaced tying points and a bubble defined therebetween, wherein the bubble is smaller than a sausage and signals to an operator where to separate segments of the sausage chain from each other.

The application discloses an intestine string pre-cutting and separating treatment equipment and a working method thereof, which comprises a conveying line, a positioning mechanism, a transverse displacement driving mechanism, a cutting mechanism, a supporting assembly and an empty rod recycling device. The conveying line is provided with a lifting guide mechanism at the transmission end. The lifting guide mechanism is used for lifting and guiding the full-load hanging rod transmitted to the end of the conveying line into the supporting assembly. After being guided into the supporting assembly, the axis direction of the full-load hanging rod is transversely arranged. The transverse displacement driving mechanism is used for driving the supporting assembly to move transversely. The cutting mechanism is used for cutting the connection of the intestine string along the axis direction when the full-load hanging rod moves with the supporting assembly. After the hanging rod moves transversely to the preset position, the empty rod recycling device is used for clamping and recycling the hanging rod. The application remarkably reduces the breakage rate of sausages, effectively improves the yield, reduces the production cost, brings greater economic benefits for enterprises, improves the market competitiveness of products, and optimizes the overall production process.

The invention relates to a method for producing sausage chains (1) consisting of at least two sausages (2), a filling machine (10) filling a sausage mass (6) into a sausage casing (16), wherein the sausage chain (1) is tied for producing two separate sausages (2.1,2.2) between said sausages (2.1,2.2), characterized in that a suspension line (12) for suspending the sausage chains (1) is to be connected downstream of the tying.

The invention relates to the technical field of sausage making, and discloses a fermented air-dried beef sausage making method and a cutting device.The fermented air-dried beef sausage making device comprises a workbench, a conveying belt, a rack, a servo motor, a guiding and positioning structure, a cutting assembly, a pressing structure and a swing angle adjusting structure; the sausages are guided in a self-adaptive manner through the guide positioning structures on the two sides of the conveying belt and the splayed guide wheels; the separation blade assembly and the deviation preventing structure guarantee the cutting accuracy, the arranged swing angle adjusting structure is matched with the bent sausages, the pressing structure elastically and stably presses the sausages, self-adaptive cutting of the twisted sections of the air-dried non-straight sausages is achieved, the efficiency and quality are improved, and the practicability is high. The fermented and air-dried beef sausage is prepared through the working procedures of unfreezing raw materials, scientifically stirring minced meat ingredients, performing temperature-controlled sausage filling and hanging, performing staged fermentation and air drying and the like, soybean protein, starch filling, a water-retaining agent and the like are generally added into existing sausages, only a small amount of the water-retaining agent is added in the scheme except for seasonings and microbial agents, and the fermented and air-dried beef sausage is high in meat content, high in safety and good in flavor.