Spice Film Processing Device for Sausage and Cheese Production
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Solution Overview
Problem
Existing methods for filling pasty foodstuffs like meat or sausage into casings are cumbersome and time-consuming, requiring manual application of spices and leading to issues with additive detachment and chamber clogging during the filling process.
Innovation Solution
A device with a filling tube and application sleeve that allows coated strips with additives to be fed into the casing simultaneously, using a feed roller and elastic member to ensure the strip is pressed against the tube, enabling the transfer of spices during filling and processing, with features like a partially open gap and arcuate guide brackets for smooth strip alignment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a strip coated with additives is fed through the outer chamber of a double-walled stuffing tube, then continuous introduction of additives is achieved, but the chamber progressively clogs due to friction and detachment of additives
Solution Approach 1:
The invention extracts the additive application function from the filling tube chamber by using a separate strip fed through the opening at the front end of the filling tube. The strip carries additives independently of the filling chamber, eliminating the clogging problem while maintaining continuous additive introduction during the filling process.
Solution Approach 2:
The strip acts as an intermediary carrier for the additives. Instead of having additives detach and accumulate in the filling chamber, they are transported on the strip which passes through the opening, serving as a mediator between the additive source and the foodstuff without contaminating the chamber.
2Manufacturing precision
If manual application of spices is performed after filling the casing, then precise spice placement is achieved, but the process becomes cumbersome and time consuming
Solution Approach 1:
The invention merges the filling process with the additive application process by feeding the coated strip through the opening of the filling tube simultaneously with the filling operation. This combination eliminates the need for separate manual spice application steps while maintaining precise placement of additives on the foodstuff.
Solution Approach 2:
The additives are pre-applied to the strip before the filling process begins. This preliminary action allows the additives to be in position and ready for transfer to the foodstuff during filling, eliminating the need for post-filling spice application and significantly improving process efficiency.
3Ease of operation
If the casing is cut open in the longitudinal direction to apply spices, then additive application is simplified, but the integrity and hygiene of the casing is compromised
Solution Approach 1:
Instead of cutting open the casing to apply additives from the outside, the invention inverts the approach by feeding the additive strip through the opening at the front end of the filling tube and applying additives from the inside. This maintains casing integrity and hygiene while achieving simple additive application.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Facilitates efficient and hygienic transfer of additives into the casing, reducing manual handling and clogging issues, allowing for even distribution of flavors during processing and packaging, with the strips dissolving or being removed for clean presentation.
Implementation Method 1
an elastic member is provided, which presses the feed roller (4) against the filling tube (2) such that the strip (7) between the feed roller (4) and the filling tube (2) can be carried out
Implementation Method 2
the device comprises at least one feed roller (4) arranged between the application sleeve (3) and the outlet end (22)
Data Source
Figure 1
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Figure 3
AI summary
An assembly (1) discharges an edible paste e.g. sausage meat into a sleeve (8) via a tube (2) with an inlet (21) and an outlet (22). The tube has a gap (6) between the inlet and outlet at the base of a guide collar (3) for admission of an edible ribbon (7) bearing flavouring e.g. herbs and spices.