67results about "Skinless sausage making" patented technology

An apparatus for encasing material in continuous roll stock netting is described. The apparatus has a product horn axially aligned with and diametrically opposed to a mandrel over which continuous roll stock netting has been placed. The mandrel is movable into a passageway between two gates and the netting is engaged by a set of claws, after which the mandrel retracts. A set of claws holds the netting open as a ram pushes the material through the product horn into the open netting. The first gate gathers the open end of the netting for closure by a clipper. The second gate gathers the netting and a set of adjustable clamps retracts the netting, pulling the netting tightly over the material. A second clipper clips and severs the gathered netting to enclose the material in the netting.

An apparatus for encasing material in continuous roll stock netting is described. The apparatus has a product horn axially aligned with and diametrically opposed to a mandrel over which continuous roll stock netting has been placed. The mandrel is movable into a passageway between two gates and the netting is engaged by a set of claws, after which the mandrel retracts. A set of claws holds the netting open as a ram pushes the material through the product horn into the open netting. The first gate gathers the open end of the netting for closure by a clipper. The second gate gathers the netting and a set of adjustable clamps retracts the netting, pulling the netting tightly over the material. A second clipper clips and severs the gathered netting to enclose the material in the netting.

An apparatus and a method for rucking netting onto a tube are described. The apparatus, in a first embodiment, comprises a frame having an axis, a passage along the axis, means for reciprocating movement along the axis, a netting tube releasably attachable to the means for reciprocating movement, a second tube comprising a frustum having a bore, the second tube being slidable co-axially to the netting tube, an annular space defined by the second tube and the netting tube, and spring-loaded fingers attached to the frame and extending into the passage. In another embodiment, a method for rucking netting onto a tube comprises attaching a netting tube to a moveable platform, mounting a second tube axially over the netting tube, the second tube comprising a frustum having a bore therethrough, placing an end of a netting over the second tube, forming an annular space between the netting tube and the second tube, and moving the second tube reciprocatingly through spring-loaded fingers. The second tube is a frusto-conical shape, a frusto-pyramidal shape, or another frustum shape

Based on a conventional installation including a stuffing-portioning machine (1) and a fast clipper (2), duly synchronised, between which is established a shaping device (3) that converts the film (5) meant to wrap food products that is supplied in the form of a coil into a tubular element that can be coupled to the stuffing tube (3), on which is coaxially mounted a second tube (8) bearing an external casing (9) based on a tubular net, the invention consists of using tubes (4) and (8) with a small diameter, much smaller than that of the finished product, so that the film (5) is adapted to the tube (4) after the former is profusely folded longitudinally, while the small diameter of the tube (8) allows the multilayer shirring of the tubular net (9), using the pressure provided by the pumping system of the stuffing machine (1) to achieve the radial expansion of the film (5) and the tubular net (9) to obtain the final diameter of the finished product, which will vary according to the speed with which it is separated from the double clipper (2) carried by a conveyor belt (12) with an adjustable speed.

An apparatus for automatically delivering placed and oriented pieces of meat to a netter for wrapping and netting is described, in which the placement and orientation of the meat pieces remains unchanged from initial placement until final wrapping and netting. The apparatus is a conveyor having a series of compartments in which the meat is placed and oriented. The conveyor is situated below the level of the breech of the feed tube to the netter, so that a compartment carried on said conveyor will be precisely aligned with the opening to the feed tube. A ram pushes the meat pieces out of the compartment and into the feed tube, without changing the placement or orientation of the meat pieces relative to each other. The netter wraps the meat pieces in a collagen film and encases the wrapped meat in a net for further processing.

A method apparatus for removing a casing, particularly a casing with a clip end embedded in the product, is disclosed where the clipped end is clamped and gas is injected into this end to blow out the clip and casing end while the clamped portion prevents the entire casing from being inflated. The air or gas, such as HEPA filtered air, is injected into the product with a needle, for instance, to balloon out the casing in the clamped area to free the previously embedded clip. The clip is then gripped, certain cuts are made in the casing, and the casing is pulled from the product. An injector such as a needle is inserted into the end portion of the product and pressurized gas, such as HEPA filtered air, is injected into the end portion. The injection of the gas causes the casing to balloon out from the product thereby freeing the previously embedded clip. The freed clip is then gripped while the casing is then cut for removal. The casing may be cut in a Y-shape with two cuts beginning approximately at two corners of one side of the square end and angled towards each other along a side of the product. The two cuts meet, and a third cut is made longitudinally along the length of the product beginning at the meeting point of the two angled cuts. The gripped clip and casing are pulled causing the casing to separate from the product along the cut lines.

A tubular elasticated net used for cooking layered or rolled meat products such as cooked ham has independent elastic (12) and inextensible (13) weft threads. The inextensible threads (13) limit the diametral expansion of the tube to the desired shape of the finished product, while the elastic thread (12) squeezes the meat during cooking.

The invention relates to packaging equipment, a sleeving and shrinking machine and a packaging method for performing continuous and automatic mesh sleeving of sausage casings. The packaging equipmentcomprises a shuttle (10), a first clamp hand (30a), a second clamp hand (30b), a third clamp hand (30c) and a fourth clamp hand (30d), wherein the shuttle (10) is used for sleeving mesh bags (20b); the first clamp hand (30a) can be opened or closed to release or fixedly clamp the shuttle (10); when closed, the second clamp hand (30b) can drive an open end of the mesh bag (20b) to perform reciprocating motion between a first position and a second position on the shuttle (10), and when opened, the second clamp hand (30b) can allow the mesh bag (20b) to move freely along a conveying direction ofthe mesh bag; the third clamp hand (30c) is used for clamping the open end of the mesh bag (20b) and dragging the mesh bag to sleeve a whole sleeved and shrunk sausage casing (70); and the fourth clamp hand (30d) is used for dragging the mesh bag (20b) to unwind the mesh bag (20b) from a mesh bag roll (20a), and the fourth clamp hand (30d) is designed in a form of capable of moving together with the third clamp hand (30c).

A process and apparatus for the continuous manufacture of food products such as sausages is provided which eliminates the need for intermediate stuffing of the food product into casings which are discarded prior to final packaging. The preferred apparatus of the invention includes first and second heated rollers (16, 17) each presenting a plurality of elongated, axially aligned channels or recesses (18,20) which are circumferentially and axially spaced on the corresponding rollers (16, 17); in addition, the second roller (17) includes a series of elongated, continuous, tube-receiving openings (22) extending between each series of aligned openings (20). Mechanisms (28, 29) are associated with the rollers (16, 17) in order to continuously feed elongated synthetic resin sheets (34, 35) into the nip between the rollers (16, 17). Rollers (24, 27) are provided for forcing portions of the sheets (34,35) into the recesses (18,20) and openings (22) prior to passage of the sheets (34,35) between the rollers (16, 17) where they are longitudinally heat sealed together to continuously form elongated, aligned food-receiving cavities (48). A plurality of feeding tubes (11) extend through the rollers (16, 17) and are located within the corresponding openings (22) and recesses (20) during rotation of the rollers (16, 17). The tubes (11) continuously direct the flowing food material into the cavities (48), the latter being transversely heat sealed via transverse sealing bars (60, 60′) to form complete, enclosed food packages.

An apparatus for cutting elongated meat includes a frame that has a longitudinal axis and a motor proximate the frame. At least two generally circular blades are rotatably mounted to the frame each about a respective blade axis. Each blade axis is generally perpendicular to the longitudinal axis. The blades axes are positioned generally on an imaginary plane generally perpendicular to the longitudinal axis. The blades are rotated by the motor and cut the elongated meat when the elongated meat is placed generally collinear with the longitudinal axis and contacts the blades.

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weightof casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate.