Ring-Shaped Sausage End-Joining for Stable Cooking Shape
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Solution Overview
Problem
Existing ring-shaped sausages face issues with maintaining their shape during cooking and serving due to the separation or displacement of joined sections, especially when the diameter is small, making it difficult to form neatly-shaped rings.
Innovation Solution
A method involving stuffing a tubular casing with seasoned meat, shaping it to a specified length, and connecting one end section into the interior of the other to form a stable ring shape, using a guiding tool to ensure the connection remains secure and the sausage retains its form during cooking and serving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If the sausage is cut into two places per ring and the cut surfaces are joined to form a ring shape, then the sausage can be shaped into a ring, but the joined parts separate during cooking or serving and the sausage returns to its original shape
Solution Approach 1:
The sausage is divided into multiple sections along its length, with at least one section having a different composition or structure from the others. This segmented approach allows the sausage to maintain its ring shape while preventing the joined parts from separating during cooking or serving, as each segment acts as an independent unit that contributes to the overall structural integrity.
2Shape
If the diameter of the ring-shaped sausage is made small, then the sausage can be more compact and visually appealing, but it becomes impossible to join the cut surfaces neatly
Solution Approach 1:
The sausage incorporates local variations in composition or structure at specific locations, particularly at the joined sections. By applying different characteristics to specific areas (such as enhanced binding agents or structural modifications at the joints), the sausage achieves precise joining even at small diameters while maintaining overall compactness and visual appeal.
3Stability of the object's composition
If the sausage is made with a stable ring shape structure, then the shape is maintained during cooking and serving, but the manufacturing process becomes more complex
Solution Approach 1:
The sausage is prepared with pre-formed sections and pre-planned joining structures before the final ring shape is assembled. By performing preliminary actions such as pre-cooking sections, pre-forming joints, or pre-preparing binding materials, the manufacturing process becomes more manageable while ensuring the final product maintains its stable ring shape during cooking and serving.
Data Source
AI summary
The subject of the invention is a sausage shaped into a regular ring form, which avoids losing its shape due to the opening or displacement of the connected parts during cooking, frying, and serving. The ring-shaped sausage (“S”) is a product in which the tubular casing (“1”) is filled with a raw component (“2”) containing minced or finely-chopped meat, seasoned with salt or other spices, shaped to a specified length, then one end section (“101”) is pulled into the seasoned component (“2”) in the other end section (“102”), connecting the two ends, resulting in a ring with a specified diameter.