METHOD AND DEVICE FOR PRODUCE SAUSAGE CHAINS

Description

Technical field

[0001] The invention relates to a method for producing sausage chains, consisting of at least two sausages, by means of a filling machine filling a sausage mass into a sausage casing, wherein the sausage chain is tied off between these sausages to produce two separate sausages, and to a device for this purpose. State of the art

[0002] To make sausages, a sausage mixture, also known as forcemeat, is typically prepared using a mixing device and filled into a sausage casing using a filling machine. Fine forcemeat is then finished, for example, with a mincer or cutter. Raw sausage meat is ground and then briefly mixed, for example in a mixer or cutter, so that a bond forms between the fat and lean meat.

[0003] This production process is generally not done for a single sausage, but rather, for economic reasons, in batches of sausages, as sausages strung together are called. Sausages of the desired length are separated from one another, usually by twisting or tying. When twisting, two adjacent sausages are repeatedly rotated around their separation point, so that the sausage meat is forced back into the casings in both directions, creating a separation between the two sausages that prevents the sausage meat from transferring from one sausage to the other.

[0004] Sausages produced in this way are often manufactured in long chains, where they are hung on hooks after a filling machine and transported for further processing, for example, to be strung onto a smoking stick.

[0005] Such a system is shown, for example, in EP 2 322 040 B1, according to which the filled sausage casings, divided by the twisting points, are placed in loops and picked up by hooks. A large number of sausages are hung successively on hooks, which are then taken over by smoking spears or sticks and further processed in a smoking chamber.

[0006] Before entering the smokehouse, the individual sausage strands are separated between the hooks into sections of, for example, six or eight sausages to make them easier to handle for further processing. This separation is still usually done by hand, but not at the twist points, as this would cause the sausage meat to leak out of both separated sausages, rendering them unusable. Therefore, a sausage is typically cut between two twist points; this is also known as the "sacrificial sausage." This sacrificial sausage is cut roughly in half, the sausage meat is squeezed out, and the casing is knotted to the preceding or following sausage. Other methods for sealing the sausage ends include hand-clipping or welding.The end of the sausage is usually tied to other portions to prevent the portioned sausages hanging on the hook from unwinding. This last point is a significant problem, leading to considerable losses.

[0007] The problem is that not only the twisting point before and after the cut sausage, but also other twisting points of preceding or following sausages become unwound, resulting in considerable losses. The main disadvantages are: Product loss and reduced product quality result from the so-called "sacrificial sausage" being squeezed out and reused. With finely ground sausage meat, it is generally possible to re-squeeze the product through the filling machine. This is not possible with high-quality raw sausage, as the product quality would suffer. Therefore, the only options for such product remnants are to discard them or process them into cheaper products. Loss of sausage casing. At the very least, one sausage length per sausage chain / smoke stick is lost, which means increased costs. Handling. The sausage end must be knotted, but care must also be taken to ensure that subsequent sausages do not twist open. The squeezed-out product must be returned to the filling machine and thrown into the hopper.

[0008] This very serious problem is not addressed by EP 2 322 040 B1, nor, for example, by EP 2 689 665 B1 or EP 3 318 131 B1, which all deal with the production of sausage chains with sausages separated by twisting points.

[0009] Machines for tying sausages on a sausage string are also known. Within the scope of the present invention, "tying" is understood to mean any closure of the sausage casing at a tying point. This closure is primarily achieved using a string or thread, which is then guided from tying point to tying point, even across the length of the sausage. However, "tying" also includes closure by clip, knotting, or welding. The present invention encompasses all forms of closure.

[0010] Machines for tying sausages on a sausage chain are described, for example, in WO 2019 185693 A1, WO 2018 234520 A1, and DE 10 2017 115 090 B4. However, this tying process is only used for sausages with a relatively large diameter and high quality. After the tying machine, the individual sausages, possibly in pairs, are typically cut from the chain. This tying method is not used for long sausages on a very long chain, such as Vienna sausages, Bockwurst, or similar sausages.

[0011] Against this background, the video Poly-Clip System: "Poly-clip System - FCHL - Automatic Clipping / Hanging Machine - Clip-Z Hanging Machine", August 1, 2019 (2019-08-01), XP093043443, found on the internet: URL: https: / / www.youtube.com / watch?v=IynykRa1N3k [accessed on 2023-05-02], should also be mentioned. It shows the opening of a large meat processing plant in Russia in 2018. In particular, it reveals the use and operation of a device manufactured by Poly-Clip System GmbH (FCHL Clip / Hanging Machine).

[0012] Finally, US 6,523,462 B1 should be mentioned. It discloses that a suspension line for hanging the sausage strings is installed downstream of the tying process. Object of the invention

[0013] The object of the present invention is to offer a method which avoids the aforementioned disadvantages of previous methods in the production of sausage chains. Solution to the task

[0014] The solution to the problem involves filling a section of casing between two spaced-apart binding points with a sausage remnant in a bladder, with this bladder signaling to the personnel a separation point in the sausage chain. This means that after the binding machine, the sausages remain in a chain and are preferably hung on hooks of the hanging line until a large number of hooks are filled, and the sausage chains, laid in loops, are then, for example, transferred to a smoking rod.

[0015] A key aspect of the invention is that each individual separation point between two sausages is tied off, preventing any unwinding and subsequent loss of sausage meat. As mentioned above, this tying is preferably achieved using a string or thread that runs from separation point to separation point. However, the other methods mentioned above for sealing the sausage casing at a separation or tying point are also within the scope of the invention.

[0016] A further essential part of the invention is aimed at providing the separation point, from which individual chains are later to be separated, with at least two tie-off points. These tie-off points are preferably spaced apart from each other so that separation can be carried out between them without damaging the tie-off point. For example, this separation can be performed by a person using scissors, so that any cord that may be present is also cut at the same time. Alternatively, for example, two spaced-apart clips signal to personnel that separation can take place between the two clips.

[0017] The plan is to fill a section of the casing between the two spaced-apart tying points with a piece of sausage residue, so that a blister is visible. This blister indicates to the staff that the sausage should be cut at this point, leaving only a small amount of sausage residue that can easily be squeezed out.

[0018] The present invention also encompasses a device for producing sausage chains, consisting of at least two sausages, by means of a filling machine that fills a sausage casing with sausage meat, wherein a tying device is arranged between the filling machine and the hanging line. This tying device is controlled such that it always creates at least one tying point between two sausages. After a certain number of sausages, however, it creates at least two spaced-apart tying points, between which the individual sausage chains are then to be separated from one another.

[0019] To better indicate the cutting point, a piece of casing filled with a sausage remnant is placed between two tie-off points. The resulting blister signals to staff that the sausage should be cut at this point. Character description

[0020] Further advantages, features and details of the invention will become apparent from the following description of preferred embodiments and from the drawings; these show in: Figure 1 a schematic side view of a suspended sausage chain according to the state of the art; Figure 2 a schematically represented side view of the sausage chain according to Figure 1 after cutting through a "sacrificial sausage" according to the state of the art; Figure 3 a side view of two sausage chain sections after an unwanted unwinding according to the prior art method; Figure 4a side view of the separated sausage chains after a rotation protection device according to the state of the art; Figure 5 a diagram-like representation of a device according to the invention for producing sausage chains; Figure 6 an enlarged top view of two sausages separated at a tie point; Figure 7 a top view of two sausages with a separation point according to the invention consisting of two binding points; Figure 8 a top view of two sausages accordingly Figure 7 in an improved embodiment. Example of implementation

[0021] In Figure 1Figure 1 shows a section of a sausage chain 1, consisting of multiple sausages 2 connected by twisting points 3. The sausage chain 1 hangs in a line from hooks 4.1 to 4.4. Hooks 4.1 and 4.2, as well as 4.3 and 4.4, are spaced a distance A apart, which is smaller than the distance B between hooks 4.2 and 4.3. This clearly indicates to the staff that individual chain sections 1.1 and 1.2 are to be separated at this point. At this distance B, between the two chain sections 1.1 and 1.2, is a so-called sacrificial sausage 5, which is cut along a cutting line II to separate the chain sections 1.1 and 1.2.

[0022] In Figure 2The situation after the sacrificial sausage has been separated is shown schematically, with sausage meat 6 from the sacrificial sausage being collected in a bowl 7. To prevent the subsequent sausage from emptying, the two casing parts 8.1 and 8.2 of the sacrificial sausage must be tied with a knot 9.1 and 9.2, respectively. However, this knotting alone is insufficient, as there is a high risk that further twist points 3.1 and 3.2 following knot 9.1 and 9.2 will unravel, causing these sausages or their sausage meat to merge into one another, as is the case in Figure 3 As shown, these sausages are also lost to further processing.

[0023] The only way to prevent this turning up is in Figure 4 shown, in which the sheath parts 8.1 and 8.2 are knotted with parts of the chain sections 1.1 and 1.2 respectively.

[0024] According to the present invention, there now exists, according to Figure 5A complete apparatus for producing sausage chains, consisting of a filling machine 10, followed by a binding machine 11 and then a hanging line 12. Any further processing equipment can follow this hanging line, for example, a transfer device for the sausage chains onto smoking racks.

[0025] In the filling machine, which, for example, has a hopper for sausage meat, the sausage meat is filled into a sausage casing, which is then transported to the binding machine 11. In the binding machine 11, the individual sausages are tied off, forming a sausage chain. This sausage chain then enters the hanging line 12 and is hung, for example, in loops on hooks. Individual chain segments 1.1 and 1.2 are also cut off there. From the hanging line 12, the sausage chain is transferred to the hooks in the transfer device 13.

[0026] When there are multiple sausages, 2 is used to distinguish between two sausages according to Figure 6 A simple binding point 14 is created by looping a cord 15 several times around a sausage casing 16 and tying it off. This separates the two sausages from each other.

[0027] In Figure 7 The area of ​​a separation point 17 is now shown, where chain sections 1.1 and 1.2 are to be separated from each other. Here, between two sausages 2, are two binding points 14.1 and 14.2, which leave a casing section 18 between them containing no sausage meat or only a small amount of it. The separation of the chain sections then takes place in this area. The two binding points 14.1 and 14.2 ensure that no sausage meat escapes from the sausages 2 and that the subsequent sausages do not unwind.

[0028] In Figure 8The diagram shows that a sausage remnant is located between the two binding points 14.1 and 14.2 in the casing piece 18, causing it to swell into a blister 19. This blister 19 signals to the staff that a separation should take place at this point. However, this sausage remnant in the blister 19 results in only a very small product loss, and this remnant is generally not used further.

[0029] Overall, this new method and device offer the significant advantage that no unwinding of the sausage chain sections occurs after the cut point, thus considerably minimizing product loss. Furthermore, no sausage meat needs to be discarded or assessed for suitability for re-stuffing. The length of the sausage chain or the length of the sausage chain sections is not reduced. Staff are not required to perform complicated handling tasks, such as knotting the sausage chain sections with other parts, and can easily identify the precise point at which the sausage chain should be cut. Reference symbol list 1 Sausage chain 34 2 Sausage 35 3 Turning point 36 4 Hook 37 A Distance 5 Sacrificial Sausage 38 6 Sausage mixture 39 B Distance 7 Peel 40 8 Shell part 41 9 node 42 10 Filling machine 43 11 Binding machine 44 12 Suspension line 45 13 Transfer facility 46 14 Binding point 47 15 string 48 16 Sausage casing 49 17 Separation point 50 18 Shell piece 51 19 bubble 52 20 53 21 54 22 55 23 56 24 57 25 58 26 59 27 60 28 61 29 62 30 63 31 64 32 65 33 66

Claims

1. Method for producing sausage chains (1) consisting of at least two sausages (2), by means of a filling machine (10) that fills 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), selectively at one or at two mutually spaced tying points (14, 14.1, 14.2), and wherein a suspension line (12) for suspending the sausage chains (1) is connected downstream of the tying, characterised in that when two tying points (14.

1. 14.2) are provided between two sausages (2), either one casing piece (18) remains free between the two tying points (14.1, 14.2), in which casing piece there is no sausage mass or only a small amount of sausage mass, or in that one casing piece (18) between two spaced apart typing points (14.1, 14.2) is filled with a sausage remainder in a bubble (19), wherein said bubble (19) signals a separating point of the sausage chain (1).

2. Device for producing sausage chains (1) consisting of at least two sausages (2), by means of a filling machine (10) that fills a sausage mass (6) into a sausage casing (16), and a tying device (11), and a suspension line (12), wherein the tying device (11) is arranged between the filling machine (10) and the suspension line (12), wherein selectively one or two tying points (14.1, 14.2) can be created between two sausages (2.1, 2.2) by the tying device (11), characterised in that between two tying points (14.1, 14.2) either one casing piece (18) remains free, in which there is no sausage mass or only a small amount of sausage mass, or a casing piece (18) for a sausage remainer in a bubble (19) is provided.