302results about "Sausage making" patented technology

A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

An apparatus and method for shirring netting onto a netting tube. A second tube is placed over and coaxially to the netting tube and netting is stretched over the second tube. The two tubes are caused to move in a reciprocating manner through a plurality of spring-loaded fingers, which allow the netting to pass on the downstroke and hold the netting on the upstroke. As the two tubes move, the netting is pulled over the second tube and shirred onto the netting tube. An annular space formed by a tube ring placed between the netting tube and the second tube causes the netting to shir in multiple, neatly aligned layers.

A singulating disc, carried by a housing, has a plurality of openings around its periphery. The disc rotates vertically through a pickup chamber of a hopper carried by the housing. A vacuum is pulled through the openings by a pump which is connected to the disc. Items are placed in the hopper and, via gravity, fall to the bottom of the hopper where they contact the periphery of the rotating disc. The vacuum at the openings attaches an item and holds it while the disc rotates. At the top of the discs rotation, a diverter directs the item into a path depending on the results of a fragment detection and / or counting mechanism. Items that are allowed to pass by the diverter are scraped off the disc into another path by a scraper. Negative pressure is used to singulate and count a multitude of sizes and shapes of items with no calibration. Retractable paddles, a vacuum management system, and RFID tags may be incorporated. The paddles aid in the pickup and agitation of the items while the vacuum management system conserves the vacuum capacity necessary to pickup and singulate items. The RFID tags may contain information such as the number of items left in the hopper, a par level for that item, an expiration date, among others. Because of the rules governing abstracts, this abstract should not be used to construe the claims.

A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

An apparatus for suspending a sausage from a stick includes an endless circulating body provided with hooks; stick supporting members for supporting a stick at a position below the hooks; a pair of stick-supporting-member actuating devices for moving the stick supporting members toward or away from the stick; and a stick transferring device for transferring the sausage suspended from the hooks onto the stick while removing the stick from the stick supporting members, and for concurrently supplying an ensuing stick onto the stick supporting members.

An apparatus for suspending a sausage from a stick includes an endless circulating body provided with hooks; stick supporting members for supporting a stick at a position below the hooks; a pair of stick-supporting-member actuating devices for moving the stick supporting members toward or away from the stick; and a stick transferring device for transferring the sausage suspended from the hooks onto the stick while removing the stick from the stick supporting members, and for concurrently supplying an ensuing stick onto the stick supporting members.

A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

In a process for the manufacture of packs, for a product in portions, with a paste-like product that is to be packaged, especially sausages, in a foil tube (15), starting from a band-shaped flat foil (1), which has been provided unilaterally with a connecting layer, this flat foil is unwound from a stock supply (2) and bent in the longitudinal direction to form the tube in such a way that the connecting layer is located on the outside, and the longitudinal sides (10) of the longitudinal edges (9) are located opposite one another, after which a strip (12), which is capable of forming a connection or which is provided with a connecting layer, is placed in the longitudinal direction over both longitudinal edges (9) and is connected to them, after which the foil tube (15), which is formed in this way, is then filled directly with the product that is to be packaged.

A device as well as a method for forming a sausage tail on a casing material, that receives a filling product, in particular sausage meat, wherein the sausage tail at least approximately does not contain filling product at least while it is being formed. The device contains a feeding path for the casing material, which extends in an at least approximately linear direction and along which the sausage tail is formed, a supply unit for receiving a supply of empty casing material and a first unit for forming sausage tails that is capable of acting on the casing material in direction of the feeding path for forming a first sausage tail length by pulling casing material from the supply. Furthermore, a second unit for forming sausage tails is provided that is capable of forming a second sausage tail length by pulling further casing material from the supply.

An apparatus for suspending a sausage (6) from a stick (7) includes an endless circulating body (3) provided with hooks (4) stick supporting members (10) for supporting the stick at a position below the hooks, a pair of stick-supporting-member actuating devices (11) for moving the stick supporting members toward or away from the stick, and a stick transferring device (104) for transferring the sausage suspended from the hooks onto the stick while removing the stick from the stick supporting members, and for concurrently supplying an ensuing stick onto the stick supporting members.