Edible intestine section and mold for producing edible intestine section

Abstract

The utility model relates to a kind of edible intestine sections, including the inner layer cylindrical core formed by casing skin winding, the diameter of inner layer cylindrical core is 0.8cm to 1.2cm, the length of inner layer cylindrical core is 4.5cm-5.5cm;The outer surface of inner layer cylindrical core is equipped with binding layer, and the binding layer is formed by casing skin along the outer surface of inner layer cylindrical core, and is wound from one end of inner layer cylindrical core to the other end in circle;Binding layer is successively wound with two layers from inside to outside;The length of 0.2cm-0.5cm of inner layer cylindrical core two ends is not covered by binding layer;The utility model further discloses the mould for producing edible intestine section, intestine section is produced by mould auxiliary fixed structure, can improve the overall appearance uniformity of product and reduce weight error, can realize the standardization and batch of artificial production.

Description

Technical Field

[0001] This utility model relates to the field of food technology, and in particular to an edible sausage section and a mold for producing edible sausage sections. Background Technology

[0002] Currently, the production of sausage segments is generally carried out by hand-rolling. This method, relying on manual operation, presents several insurmountable problems during production. First, the weight of manually rolled sausage segments is often inconsistent, leading to difficulties in quality control. Second, due to the instability of manual operation, the shape of the sausage segments is often less than aesthetically pleasing, lacking a uniform appearance standard. Furthermore, individual differences in hand-rolling result in varying tightness, making it difficult to guarantee the texture of the sausage segments, thus affecting the consumer's eating experience. Finally, the inability to achieve standardized production limits the efficiency and scale of sausage segment production.

[0003] Therefore, those skilled in the art are dedicated to developing an edible sausage segment and production tools that are easy to mass-produce and have standardized weight and shape. Summary of the Invention

[0004] The technical problem to be solved by this utility model is to provide an edible sausage section and a mold for producing edible sausage sections. This edible sausage section can ensure the standardization of product weight and shape even when produced manually, and can achieve mass production manually.

[0005] The technical solution of this utility model to solve the above-mentioned technical problems is as follows: An edible sausage section includes an inner cylindrical core formed by winding the intestinal skin, the diameter of the inner cylindrical core being 0.8cm to 1.2cm and the length of the inner cylindrical core being 4.5cm to 5.5cm; the outer surface of the inner cylindrical core is provided with a binding layer, the binding layer being formed by the intestinal skin winding around the outer surface of the inner cylindrical core from one end to the other end. The binding layer consists of two layers wrapped sequentially from the inside out; The inner cylindrical core has 0.2cm-0.5cm of length at each end that is not covered by the binding layer.

[0006] By dividing edible sausage segments into two layers, the inner layer is formed by looping sausage segments to create a cylindrical shape with controllable size and length. The inner core is then wrapped with a binding layer, which tightens the inner core structure, making it easier to form a uniform shape. Moreover, the double binding results in a compact structure and a relatively improved taste. The fixed inner and outer layer design also ensures relatively uniform material usage, reducing weight fluctuations and meeting the requirements for product standardization, replicable mass production.

[0007] To further increase the tightness of the inner cylindrical core and improve the uniformity of the shape after the binding layer is wrapped, the inner cylindrical core is twisted one to three times to form a twisted shape before the binding layer is wrapped.

[0008] To prevent the inner cylindrical core from separating from the binding layer and to improve the overall quality, the inner cylindrical core's intestinal skin and the first half of the binding layer's intestinal skin are one piece; the second half of the binding layer's intestinal skin and the second binding layer's intestinal skin are one piece. Alternatively, the intestinal skin of the inner cylindrical core is one piece with the intestinal skin of the first and second binding layers.

[0009] In order to ensure a neat overall appearance and prevent the structure from falling apart, thus ensuring product quality, the end of the binding layer's intestinal skin is positioned between the binding layer and the outer surface of the inner cylindrical core.

[0010] A mold for producing edible sausage segments includes a base plate with two columns arranged side by side on the base plate, namely a first column and a third column. The outer diameter between the first column and the third column is 3.5cm-4.5cm, and the radius of the first column and the third column is 0.35-0.45cm. Both the first and third columns are provided with thickness limiting plates on their outer sides, and the distance between the inner surface of the thickness limiting plate and the outer surface of the column is 0.4cm-0.6cm. The thickness limiting plate is semi-arc-shaped and surrounds the outside of the first and third columns; Using molds can improve overall production efficiency. Compared to manual winding, which uses fingers as the winding standard, resulting in inconsistent standards and difficulty in controlling the size, shape, and weight within a reasonable range, leading to non-standard products and unstable product quality, this invention uses uprights as the standard for forming the inner ring length during sausage segment production. The width between the first upright and the thickness limiting plate, and between the third upright and the thickness limiting plate, serves as the standard for the winding thickness of the inner cylindrical core. This allows for limiting the thickness of the inner cylindrical core within a smaller error range, which is beneficial for standardizing the overall weight and appearance of the sausage segments. After the inner cylindrical core is wound, it is then bound tightly by the outer binding layer. Once the binding layer has bound the inner cylindrical core located between the first and second uprights, the entire sausage segment is removed from the mold. This not only allows for mass production of sausage segments but also ensures that all sausage segments have a relatively uniform shape and weight, improving product quality and guaranteeing product taste.

[0011] In order to precisely control the size of the intestinal segment, the center of the thickness limiting plate is the same as that of the first or third column, and the radius is 0.4cm-0.6cm larger than that of the first and third columns.

[0012] For ease of use, especially when winding the inner cylindrical core, the height of the thickness limiting plate is 1cm-3cm lower than the height of the first and third columns.

[0013] In order to tighten the inner cylinder by self-tightening before the binding layer processing, thereby increasing the tightness of the product and improving the uniformity of the product's shape and weight, a second column is provided between the first column and the third column. The diameter of the second column is the same as that of the first column and the third column.

[0014] To facilitate simultaneous processing by multiple workers using the molds and to achieve batch and standardized processing, the first column, the second column, the third column, and the two thickness limiting plates constitute a mold set; multiple sets of the mold sets are provided on the base plate. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the structure of the edible sausage segment in this utility model; Figure 2 This is a three-dimensional structural diagram of the mold used for producing edible sausage sections in this utility model. Figure 1 ; Figure 3 This is a three-dimensional structural diagram of the mold used for producing edible sausage sections in this utility model. Figure 2 ; Figure 4 In this utility model Figure 2 Front view structural diagram; Figure 5 In this utility model Figure 2 A top-view structural diagram; Figure 6 The images show the actual product renderings of the three edible sausage sections in this utility model. The attached diagram lists the components represented by each number as follows: 10 - Inner cylindrical core; 20 - Binding layer; 11-Base plate; 12a-First column; 12b-Second column; 12c-Third column; 13-Thickness limiting plate. Detailed Implementation

[0016] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0017] In the description of this invention, it should be understood that the terms "center," "length," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "inner," "outer," "circumferential," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and are not intended to indicate or imply that the system or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0018] In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0019] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0020] like Figure 1 As shown, an edible sausage segment includes an inner cylindrical core 10 formed by winding intestinal skin. The diameter of the inner cylindrical core 10 is 0.8cm to 1.2cm, and the length of the inner cylindrical core 10 is 4.5cm to 5.5cm. A binding layer 20 is provided on the outer surface of the inner cylindrical core 10. The binding layer 20 is formed by winding the intestinal skin around the outer surface of the inner cylindrical core, from one end of the inner cylindrical core to the other end. The binding layer 20 is wrapped with two layers from the inside out; The inner cylindrical core 10 has 0.2cm-0.5cm of length at each end that is not covered by the binding layer.

[0021] By using an inner cylindrical core and an outer two-layer binding structure, even with manual production and without the use of high-end intelligent equipment, it is possible to effectively control the relative uniformity of the appearance of edible sausage segments and minimize the weight error of each segment, thus achieving relative stability in product quality. Once the issues of weight error and uniformity of shape can be resolved with manual production, mass production can be achieved. For small businesses, this allows for small-batch production of products within a minimal cost range.

[0022] In some embodiments, before the binding layer 20 is wrapped around the inner cylindrical core 10, the inner cylindrical core 10 is twisted one to three times to form a braid shape. Twisting the inner cylindrical core into a braid shape can further increase the tightness of the inner cylindrical core wrapping, which is beneficial to further control the uniformity of the product shape.

[0023] In some embodiments, the inner cylindrical core 10 and the first half of the binding layer's intestinal skin are made from a single intestinal skin; the latter half of the binding layer 20 and the second binding layer's intestinal skin are made from a single intestinal skin; or, the inner cylindrical core's intestinal skin and the first and second binding layers' intestinal skin are made from a single intestinal skin. When both the inner cylindrical core and the outer binding layer are made from a single raw material, the product is less likely to fall apart during cooking and packaging, which is a basic requirement for compound food production enterprises.

[0024] In some embodiments, the end of the binding layer is positioned between the binding layer 20 and the outer surface of the inner cylindrical core 10. This further ensures that the product will not fall apart or disintegrate during packaging or cooking. Of course, in actual production, it is also possible to coat the raw sausage segments with flour. This not only improves the taste but also increases the adhesion between the inner cylindrical core and the outer binding layer, similar to the principle of flour adhering to dumpling wrappers.

[0025] like Figures 2 to 5 As shown, a mold for producing edible sausage segments includes a base plate 11, on which two columns are arranged side by side, namely a first column 12a and a third column 12c. The outer diameter between the first column 12a and the third column 12c is 3.5cm-4.5cm, and the radius of the first column 12a and the third column 12c is 0.35-0.45cm.

[0026] Both the first column 12a and the third column 12c are provided with a thickness limiting plate 13 on their outer sides. The inner surface of the thickness limiting plate 13 is 0.4cm-0.6cm away from the outer surface of the column 12. The thickness limiting plate 13 is semi-arc and surrounds the outer side of the first column 12a and the third column 12c. The thickness limiting plate 13 has the same center as the first column 12a or the third column 12c, and its radius is 0.4cm-0.6cm larger than that of the first column 12a and the third column 12c. Specifically, it can be 0.4cm, 0.5cm or 0.6cm.

[0027] By using molds and considering structural limitations, product shape and weight can be further standardized. The specific principle and concept involve limiting the overall length of the intestinal segment using the first and third pillars, then controlling the diameter of the tightly wrapped inner cylindrical core through the gap between the thickness-limiting plate 13 and the first and third pillars. Combined with two outer binding layers, this achieves uniformity and standardization of the product's shape, and reduces the final weight error range. It can also assist in the standardized mass production of products.

[0028] In some embodiments, in order to facilitate manual production and make it easier to quickly wind the intestinal section raw material onto the first and third columns, the height of the thickness limiting plate 13 is 1cm-3cm lower than the height of the first column 12a and the third column 12c. In specific implementation, the height difference can be set to 1cm, 2cm or 3cm according to production needs.

[0029] A second column 12b is located between the first column 12a and the third column 12c. The diameter of the second column 12b is the same as that of the first column 12a and the third column 12c. The second column 12b is provided to accommodate the standardization of some production processes. It is mainly used when the inner cylindrical core needs to be self-twisted before being wrapped with the outer binding layer. Before wrapping, the first column and the second column self-twist one turn, and the second column and the third column self-twist one turn.

[0030] In some embodiments, to facilitate simultaneous production by multiple workers, the first column 12a, the second column 12b, the third column 12c, and the two thickness limiting plates 13 constitute a set of mold groups; multiple sets of the mold groups are provided on the base plate 11.

[0031] In use, workers first select and prepare the sausage segments. The length and width of the raw sausage segments are screened. Then, the sausage segments are wound around the first and third uprights. When there are no gaps between the first upright and the binding layer, the winding direction of the sausage segments is changed, and then the outer binding layer is wound. This allows for quick product completion. The finished product is shown in the image below. Figure 6 As shown, the appearance is relatively uniform and the weight is relatively consistent, achieving standardization and uniformity in manual mass production.

[0032] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0033] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. An edible sausage segment, characterized in that: The inner cylindrical core (10) is formed by wrapping the intestinal skin, the diameter of the inner cylindrical core (10) is 0.8cm to 1.2cm, and the length of the inner cylindrical core (10) is 4.5cm to 5.5cm. The outer surface of the inner cylindrical core (10) is provided with a binding layer (20), which is formed by the intestinal skin wrapping around the outer surface of the inner cylindrical core from one end to the other. The binding layer (20) is wrapped in two layers from the inside to the outside. The inner cylindrical core (10) has 0.2cm to 0.5cm of length at each end that is not covered by the binding layer.

2. The edible sausage segment as described in claim 1, characterized in that: Before the binding layer (20) is wrapped, the inner cylindrical core (10) is twisted one to three times to form a twisted shape.

3. The edible sausage segment as described in any one of claims 1 to 2, characterized in that: The intestinal skin of the inner cylindrical core (10) and the first half of the intestinal skin of the first binding layer are one intestinal skin; the second half of the intestinal skin of the first binding layer (20) and the intestinal skin of the second binding layer are one intestinal skin; or, the intestinal skin of the inner cylindrical core and the intestinal skin of the first and second binding layers are one intestinal skin.

4. The edible sausage segment as described in any one of claims 1 to 2, characterized in that: The end of the intestinal skin of the binding layer is located between the binding layer (20) and the outer surface of the inner cylindrical core (10).

5. A mold for producing edible sausage segments, characterized in that: The system includes a base plate (11) on which two columns are arranged side by side, namely a first column (12a) and a third column (12c). The outer diameter between the first column (12a) and the third column (12c) is 3.5cm-4.5cm. The radius of the first column (12a) and the third column (12c) is 0.35-0.45cm. A thickness limiting plate (13) is provided on the outer side of both the first column (12a) and the third column (12c). The distance between the inner surface of the thickness limiting plate (13) and the outer surface of the column (12) is 0.4cm-0.6cm.

6. The mold for producing edible sausage segments as described in claim 5, characterized in that: The thickness limiting plate (13) is semi-arc and surrounds the outside of the first column (12a) and the third column (12c); the thickness limiting plate (13) has the same center as the first column (12a) or the third column (12c), and its radius is 0.4cm-0.6cm larger than that of the first column (12a) and the third column (12c).

7. The mold for producing edible sausage segments as described in claim 6, characterized in that: The height of the thickness limiting plate (13) is 1cm-3cm lower than the height of the first column (12a) and the third column (12c).

8. The mold for producing edible sausage segments as described in claim 5, characterized in that: A second column (12b) is provided at the middle position between the first column (12a) and the third column (12c), and the diameter of the second column (12b) is the same as the diameter of the first column (12a) and the third column (12c).

9. The mold for producing edible sausage segments as described in any one of claims 5 to 7, characterized in that: The first column (12a), the second column (12b), the third column (12c) and the two thickness limiting plates (13) constitute a set of mold groups; multiple sets of mold groups are provided on the base plate (11).

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