CA1335634C - Sausage product in a plain collagen foil with net-like surface structure and process for its production - Google Patents
Sausage product in a plain collagen foil with net-like surface structure and process for its productionInfo
- Publication number
- CA1335634C CA1335634C CA 574382 CA574382A CA1335634C CA 1335634 C CA1335634 C CA 1335634C CA 574382 CA574382 CA 574382 CA 574382 A CA574382 A CA 574382A CA 1335634 C CA1335634 C CA 1335634C
- Authority
- CA
- Canada
- Prior art keywords
- sausage
- net
- filling
- foil
- casing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C2013/0056—Sausage casings nets and similar open structures to hold sausages and meat in general
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process of production and a sausage product, the filling of which is enclosed by a casing formed from at least one plain thin collagen foil having side overlapping edges and with an outer surface structured as a net.
Description
~ 133563~
Sausage Product In A Plain Collagen Foil With Net-Like Surface Structure and Process For Its Production The present invention relates to a sausage, the filling of which is enclosed by a casing formed from at least one plain collagen foil having edges which overlap at the sides and with an outer surface structured as a net. The invention also relates to a process for the production of such sausages.
It is known that cooked sausage (which may be heated by boiling before eating, such as Vienna sausage) or uncooked sausage, encased in natural gut, can also be enclosed in a net or be tied with yarn so that the gut casing is essentially relieved of stresses created by the weight of the sausage and the radial pressures which arise as the sausage is cooked or during curing.
Such sausages have an appropriately structured surface because natural gut is very elastic and, from the internal pressures, it bulges outwards between the threads of the net or yarn ties, to give a quilted appearance.
Today, synthetic sausage casings are frequently preferred over natural gut casings because they offer many advantages including even strength during processing, and the possibility of dispensing with a net. If, nevertheless, a net is considered desirable for reasons of visual appeal, synthetic sausage casings are somewhat less satisfactory because of their inherent strength and the quilting effect is less pronounced. If one wishes to use the elastic properties of, for example, typical collagen casings for such sausages, difficulties occur in the production of suitably wide and thin, flexible, tubular synthetic casings. It has been impossible to the present to produce such sausage casings in the form of foil tubes, with a diameter of 60 mm or more and a thickness of less than 50 microns.
EP-A-0 175 173 describes how solid meat wares with continuous surfaces, such as cooked ham, can be encased in a plain collagen foil and a net. To date, however, those skilled in the art have not considered the use of such plain collagen foils for encasing or packing sausage wares, in particular cooked sausage or uncooked sausage enclosed in a net, since it had been anticipated that such collagen foil with limited strength characte~istics and prone to marked deterioration, particularly, when acted upon by moisture ~AT 12511-1 ~
133~634 (because they have a very low wet strength) would burst when filled with sausage meat. Such meat is of a pasty consistency with a comparatively high water content and, unlike a portion of solid meat, has a broken surface formed of fine, discrete particles. The possibility of bursting is particularly Breat at those places where the collagen foil, which can be subjected to only comparatively weak mechanical stresses, is not supported and reinforced by the mesh of the enclosing tubular net. Such bursting, which is not particularly troublesome for meat having an unbroken surface, would lead to the comparatively watery sausage matter escaping at the damaged locations. The ensuing loss of pressure leads to a general flattening of the quilted effect on the foil.
Most surprisingly, however, it has been found that collagen foils of this kind, such as have already been used to encase meat with a continuous surface (cooked ham), can also be used to encase sausage products with a content that is liquid or paste-like, without any increase in their thickness, without the need to improve such mechanical properties as their bursting strength, and without risk of damage to the product.
Proceeding from the prior art discussed above, here described is a casing of plain, collagen foil for sausage wares, the contents (filling) of which is of a paste-like or watery consistency, and which does not have a continuous surface, in particular for sausage products which, in addition to their casing, are also enclosed in a net, the collagen foil being satisfactory for all the demands made of it without bursting during filling and subsequent hot processing.
Thus, described is a sausage, whose filling is in a casing formed from at least one plain collagen foil with side edges overlapping and with an outer surface structured in the form of a net.
In one embodiment, the net-like structure that surrounds the sausage is formed, preferably, from a tubular, textile net.
Plain, collagen foils are available with a wall thickness of less than 20 microns. They exhibit sufficient strength for this application, with good dilatability.
Suitable plain, collagen foils are already known. They are described, for instance, in DE-PS 642 922. The collagen foils can be produced using a foil-forming machine (DE-PS 842 825 and US-PS 2,747,228). Normal 133~63~
widths are 0.38 and 0.57 m. The wall thickness amounts to 7 to 40 microns, preferably 15 to 30 microns.
All cotton nets having rectangular, hexagonal, or rhomboid-shaped meshes, such as are usual in the trade, are suitable as tubular textile nets. It i8 preferred that such nets be used in which elastic threads are incorporated in the peripheral direction.
In another embodiment of the present invention, the net-like struc~ure can be impressed directly into the outer surface. Thus, here described is also a sausage product in a plain collagen foil, in which the net-like structure is permanently impressed into the outer surface.
In such an emhod~ -nt, the net structure is an integral part of the surface of the sausage, the sausage having been encased in a net during formation and processing which leaves an imprint of its presence on the finished product.
This embodiment offers the advantage that the net is eliminated.
Surprisingly, only a brief deformation of the product surface is sufficient to produce the net-like structure, the sausage filling being sub~ected to thermal processing or to curing in which the filling coagulates, whilst the deformation force is present. The action of the deforming force can be removed thereafter.
The surface of the casing is permanently deformed and mirrors the ~tructure of the shaping housing (a wire basket is particularly suitable) which effects the shaping function and exerts the nPcess~ry deforming forces on the surface.
Described also is a process for producing sausage products of this kind, wherein a casing of at least one plain collagen foil is formed with side edges overlapping, the sausage filling being pressed into the casing 80 formed, and a net-like surface applied to the outer surface of the encased sausage.
Embod~ ^nt8 of the invention will now be described with reference to the acc~ ponving drawings in which:
Figure 1 shows a view from the side of a new netted sausage product in a thin collagen foil casing, Figure 2 shows in exploded perspective view a wire basket used in one embodiment of the invention, Figure 3 is a foil wrapping and sausage filling apparatus, 133~634 Figure 4 is the sausage filling apparatus of Figure 3 modified with the wire basket of Figure 2, Figure 5 is a view of part of the apparatus of Figure 4 at a subsequent process step, and Figure 6 is a side view of the finished sausage product from the apparatus of Figures 4 and 5 after final treatment.
As illustrated in present Fi~ure 3, to fill the sausage products here described an apparatus similar to that described in EP-A-O 175 173, Figures 7 and 8 can be used in which, however, in place of the support surface 29 there is a rigid connection with the tube of a vacuum filler.
Using a modified filling apparatus of this kind it is possible to fill sausages of all saleable sizes with diameters from 60 to 150 mm if t;he combination of the tubes 24, 25 and 26 is of such a diameter that in each instance the tube 26 is of n - ; na l calibre.
Once the foil 28, 33 has been drawn off the roll 31 supported in brackets 30 on base 22 and threaded between the tubes 24, 25, when the edges 34 overlap each other, and a net 27 has been drawn onto the tube 24, the tube 26 i.s first filled until plump with sausage filling from the filler such that it is free of air. Next, the foil and the net are pulled forward to the extent that they can be tightened together and secured by a clip. The filling phase can now start; during this phase, the sausage is filled with the sausage-meat as a result of the filling pressure, while the foil and the net are simultaneously being drawn from the apparatus. When suitably full and the supply of filling has been interrupted, the casing is crimped and closed off by a double-clip -chine~ The finished sausage is separated between the two clips. The next sausage can i -~ately be filled using the end of the empty casing which L. -in~ in the -chine and has been closed by the second clip.
Using this procedure, it is possible to fill cooked or uncooked sausages that are subsequently to be further processed as is customary in the trade, without the need to take particular care because of the thinness of the coll.agen foil or because the long edges of the foil are only overlapped without any solid connection by approximately 10 to 20 mm.
When finished, the sausages look extremely attractive and appetizing, and have a "country-style" appearance (see Figure 1). The filling can be seen very clearly because the thin collagen foil is almost completely transparent.
PAT 12511-l ~ 133563~
The colour of the meat is not dulled by a whitish, opaque skin. The foil is forced outwards between the mesh of the net by the pressure exerted during the filling, making the surface look quilted. The height of the bulging above the net structure is between 1 and 10 mm.
The net has to be removed before the sausage is sliced, and can be done without difficulty, because there is no adhesion between the foil and the net caused during the production process. In contrast it is neither possible nor n~cess~ry to remove the thin foil from the sausage because, for all practical purposes, the foil cannot be detected. In a cooked sausage for boi]ing, the foil has the same characteristics as the soft gut casing used for wieners. The collagen foil is an integral part of the food product, and is intended to be eaten. To the present, for large uncooked and cooked boiling sausages, it has not been possible to use a tubular collagen foil that is meant to be consumed. To withstand the filling pressure, such a foil must be of a ~ni thickness of 65 microns, and this thickness does not permit its consumption with the sausage.
In practicing the present process, large uncooked and cooked sausages can be produced economically in a net. They have an attractive, appetizing "country-style" appearance.
In a further embodiment of the present invention, it is possible to dispense with the net in that the sausage encased in the collagen foil is permanently impressed with a net-like surface structure. The net-like structure is formed on the outer surface of the encased and filled sausage by the action of a deforming force, and is pe. ^~tly fixed by the subsequent heat processing or curing carried out to coagulate the filling, while the deforming force is maintained. In this embodiment, it is preferred that a wire basket be used in place of a net, which wire basket can be slipped over the tube 24 of the filling apparatus.
Figure 2 shows a wire basket suitable for the procedure to be described below. The cylinder is divided lengthways into two halves, 36 and 37. Both halves are pivotally connected to each other on one side by a hinge 38, and can be locked at the opposite side by quick-release fasteners 39. The ends of the cylinder have removable covers 40, 41.
Figure 4 shows the apparatus of Figure 3 but with a wire basket ready for filling. The foil 33 is drawn together in front of the output end 25, 26 PAT lZ511-1 and optionally closed off by a clip 42. The open end of the wire basket is slid over the tube 24 until the closed end abuts against the tube 24.
The filling is now ejected through the tube 26 and starts to fill the foil, which then lies against the inside of the wire basket 35. As filling proceeds, the wire basket is moved ahead by the sausage filling. When the basket is completely filled, the filling press is stopped and the material within the foil 33 between the basket 35 and the tube 26 is advanced (Figure 5) in an axial direction so that a double clip 43 can be installed. The quantity of filling is so calculated that once the second cover 41 has been installed, the wire basket is completely full.
Figure 5 shows the above-described apparatus, with a full wire basket and the clips installed on the foil. Now, the sausage is completely enclosed by foil, with the wire basket performing a supporting and shaping function. The pattern of the wire mesh from which the basket is made is formed on the surface, and the foil bulges through the net mesh in a quilt-like fashion.
When the basket has been closed, the sausage can be subjected to further processing in the usual manner. A boiling sausage is first cured, then dried, smoked and, finally, cooked (steeped). Uncooked sausage is also cured, optionally smoked, and subsequently further cured for a period that can last from a few days to several weeks.
Only when the processing is completed is the wire basket opened and the finished sausage removed. By this time, the foil has become bonded immovably with the filling whereas it acts as a release agent from the wire basket and makes it simple to remove the sausage from the basket.
Figure 6 shows a side view of the finished sausage product.
~7~
Sausage Product In A Plain Collagen Foil With Net-Like Surface Structure and Process For Its Production The present invention relates to a sausage, the filling of which is enclosed by a casing formed from at least one plain collagen foil having edges which overlap at the sides and with an outer surface structured as a net. The invention also relates to a process for the production of such sausages.
It is known that cooked sausage (which may be heated by boiling before eating, such as Vienna sausage) or uncooked sausage, encased in natural gut, can also be enclosed in a net or be tied with yarn so that the gut casing is essentially relieved of stresses created by the weight of the sausage and the radial pressures which arise as the sausage is cooked or during curing.
Such sausages have an appropriately structured surface because natural gut is very elastic and, from the internal pressures, it bulges outwards between the threads of the net or yarn ties, to give a quilted appearance.
Today, synthetic sausage casings are frequently preferred over natural gut casings because they offer many advantages including even strength during processing, and the possibility of dispensing with a net. If, nevertheless, a net is considered desirable for reasons of visual appeal, synthetic sausage casings are somewhat less satisfactory because of their inherent strength and the quilting effect is less pronounced. If one wishes to use the elastic properties of, for example, typical collagen casings for such sausages, difficulties occur in the production of suitably wide and thin, flexible, tubular synthetic casings. It has been impossible to the present to produce such sausage casings in the form of foil tubes, with a diameter of 60 mm or more and a thickness of less than 50 microns.
EP-A-0 175 173 describes how solid meat wares with continuous surfaces, such as cooked ham, can be encased in a plain collagen foil and a net. To date, however, those skilled in the art have not considered the use of such plain collagen foils for encasing or packing sausage wares, in particular cooked sausage or uncooked sausage enclosed in a net, since it had been anticipated that such collagen foil with limited strength characte~istics and prone to marked deterioration, particularly, when acted upon by moisture ~AT 12511-1 ~
133~634 (because they have a very low wet strength) would burst when filled with sausage meat. Such meat is of a pasty consistency with a comparatively high water content and, unlike a portion of solid meat, has a broken surface formed of fine, discrete particles. The possibility of bursting is particularly Breat at those places where the collagen foil, which can be subjected to only comparatively weak mechanical stresses, is not supported and reinforced by the mesh of the enclosing tubular net. Such bursting, which is not particularly troublesome for meat having an unbroken surface, would lead to the comparatively watery sausage matter escaping at the damaged locations. The ensuing loss of pressure leads to a general flattening of the quilted effect on the foil.
Most surprisingly, however, it has been found that collagen foils of this kind, such as have already been used to encase meat with a continuous surface (cooked ham), can also be used to encase sausage products with a content that is liquid or paste-like, without any increase in their thickness, without the need to improve such mechanical properties as their bursting strength, and without risk of damage to the product.
Proceeding from the prior art discussed above, here described is a casing of plain, collagen foil for sausage wares, the contents (filling) of which is of a paste-like or watery consistency, and which does not have a continuous surface, in particular for sausage products which, in addition to their casing, are also enclosed in a net, the collagen foil being satisfactory for all the demands made of it without bursting during filling and subsequent hot processing.
Thus, described is a sausage, whose filling is in a casing formed from at least one plain collagen foil with side edges overlapping and with an outer surface structured in the form of a net.
In one embodiment, the net-like structure that surrounds the sausage is formed, preferably, from a tubular, textile net.
Plain, collagen foils are available with a wall thickness of less than 20 microns. They exhibit sufficient strength for this application, with good dilatability.
Suitable plain, collagen foils are already known. They are described, for instance, in DE-PS 642 922. The collagen foils can be produced using a foil-forming machine (DE-PS 842 825 and US-PS 2,747,228). Normal 133~63~
widths are 0.38 and 0.57 m. The wall thickness amounts to 7 to 40 microns, preferably 15 to 30 microns.
All cotton nets having rectangular, hexagonal, or rhomboid-shaped meshes, such as are usual in the trade, are suitable as tubular textile nets. It i8 preferred that such nets be used in which elastic threads are incorporated in the peripheral direction.
In another embodiment of the present invention, the net-like struc~ure can be impressed directly into the outer surface. Thus, here described is also a sausage product in a plain collagen foil, in which the net-like structure is permanently impressed into the outer surface.
In such an emhod~ -nt, the net structure is an integral part of the surface of the sausage, the sausage having been encased in a net during formation and processing which leaves an imprint of its presence on the finished product.
This embodiment offers the advantage that the net is eliminated.
Surprisingly, only a brief deformation of the product surface is sufficient to produce the net-like structure, the sausage filling being sub~ected to thermal processing or to curing in which the filling coagulates, whilst the deformation force is present. The action of the deforming force can be removed thereafter.
The surface of the casing is permanently deformed and mirrors the ~tructure of the shaping housing (a wire basket is particularly suitable) which effects the shaping function and exerts the nPcess~ry deforming forces on the surface.
Described also is a process for producing sausage products of this kind, wherein a casing of at least one plain collagen foil is formed with side edges overlapping, the sausage filling being pressed into the casing 80 formed, and a net-like surface applied to the outer surface of the encased sausage.
Embod~ ^nt8 of the invention will now be described with reference to the acc~ ponving drawings in which:
Figure 1 shows a view from the side of a new netted sausage product in a thin collagen foil casing, Figure 2 shows in exploded perspective view a wire basket used in one embodiment of the invention, Figure 3 is a foil wrapping and sausage filling apparatus, 133~634 Figure 4 is the sausage filling apparatus of Figure 3 modified with the wire basket of Figure 2, Figure 5 is a view of part of the apparatus of Figure 4 at a subsequent process step, and Figure 6 is a side view of the finished sausage product from the apparatus of Figures 4 and 5 after final treatment.
As illustrated in present Fi~ure 3, to fill the sausage products here described an apparatus similar to that described in EP-A-O 175 173, Figures 7 and 8 can be used in which, however, in place of the support surface 29 there is a rigid connection with the tube of a vacuum filler.
Using a modified filling apparatus of this kind it is possible to fill sausages of all saleable sizes with diameters from 60 to 150 mm if t;he combination of the tubes 24, 25 and 26 is of such a diameter that in each instance the tube 26 is of n - ; na l calibre.
Once the foil 28, 33 has been drawn off the roll 31 supported in brackets 30 on base 22 and threaded between the tubes 24, 25, when the edges 34 overlap each other, and a net 27 has been drawn onto the tube 24, the tube 26 i.s first filled until plump with sausage filling from the filler such that it is free of air. Next, the foil and the net are pulled forward to the extent that they can be tightened together and secured by a clip. The filling phase can now start; during this phase, the sausage is filled with the sausage-meat as a result of the filling pressure, while the foil and the net are simultaneously being drawn from the apparatus. When suitably full and the supply of filling has been interrupted, the casing is crimped and closed off by a double-clip -chine~ The finished sausage is separated between the two clips. The next sausage can i -~ately be filled using the end of the empty casing which L. -in~ in the -chine and has been closed by the second clip.
Using this procedure, it is possible to fill cooked or uncooked sausages that are subsequently to be further processed as is customary in the trade, without the need to take particular care because of the thinness of the coll.agen foil or because the long edges of the foil are only overlapped without any solid connection by approximately 10 to 20 mm.
When finished, the sausages look extremely attractive and appetizing, and have a "country-style" appearance (see Figure 1). The filling can be seen very clearly because the thin collagen foil is almost completely transparent.
PAT 12511-l ~ 133563~
The colour of the meat is not dulled by a whitish, opaque skin. The foil is forced outwards between the mesh of the net by the pressure exerted during the filling, making the surface look quilted. The height of the bulging above the net structure is between 1 and 10 mm.
The net has to be removed before the sausage is sliced, and can be done without difficulty, because there is no adhesion between the foil and the net caused during the production process. In contrast it is neither possible nor n~cess~ry to remove the thin foil from the sausage because, for all practical purposes, the foil cannot be detected. In a cooked sausage for boi]ing, the foil has the same characteristics as the soft gut casing used for wieners. The collagen foil is an integral part of the food product, and is intended to be eaten. To the present, for large uncooked and cooked boiling sausages, it has not been possible to use a tubular collagen foil that is meant to be consumed. To withstand the filling pressure, such a foil must be of a ~ni thickness of 65 microns, and this thickness does not permit its consumption with the sausage.
In practicing the present process, large uncooked and cooked sausages can be produced economically in a net. They have an attractive, appetizing "country-style" appearance.
In a further embodiment of the present invention, it is possible to dispense with the net in that the sausage encased in the collagen foil is permanently impressed with a net-like surface structure. The net-like structure is formed on the outer surface of the encased and filled sausage by the action of a deforming force, and is pe. ^~tly fixed by the subsequent heat processing or curing carried out to coagulate the filling, while the deforming force is maintained. In this embodiment, it is preferred that a wire basket be used in place of a net, which wire basket can be slipped over the tube 24 of the filling apparatus.
Figure 2 shows a wire basket suitable for the procedure to be described below. The cylinder is divided lengthways into two halves, 36 and 37. Both halves are pivotally connected to each other on one side by a hinge 38, and can be locked at the opposite side by quick-release fasteners 39. The ends of the cylinder have removable covers 40, 41.
Figure 4 shows the apparatus of Figure 3 but with a wire basket ready for filling. The foil 33 is drawn together in front of the output end 25, 26 PAT lZ511-1 and optionally closed off by a clip 42. The open end of the wire basket is slid over the tube 24 until the closed end abuts against the tube 24.
The filling is now ejected through the tube 26 and starts to fill the foil, which then lies against the inside of the wire basket 35. As filling proceeds, the wire basket is moved ahead by the sausage filling. When the basket is completely filled, the filling press is stopped and the material within the foil 33 between the basket 35 and the tube 26 is advanced (Figure 5) in an axial direction so that a double clip 43 can be installed. The quantity of filling is so calculated that once the second cover 41 has been installed, the wire basket is completely full.
Figure 5 shows the above-described apparatus, with a full wire basket and the clips installed on the foil. Now, the sausage is completely enclosed by foil, with the wire basket performing a supporting and shaping function. The pattern of the wire mesh from which the basket is made is formed on the surface, and the foil bulges through the net mesh in a quilt-like fashion.
When the basket has been closed, the sausage can be subjected to further processing in the usual manner. A boiling sausage is first cured, then dried, smoked and, finally, cooked (steeped). Uncooked sausage is also cured, optionally smoked, and subsequently further cured for a period that can last from a few days to several weeks.
Only when the processing is completed is the wire basket opened and the finished sausage removed. By this time, the foil has become bonded immovably with the filling whereas it acts as a release agent from the wire basket and makes it simple to remove the sausage from the basket.
Figure 6 shows a side view of the finished sausage product.
~7~
Claims (19)
1. A sausage, the filling for which is encased in a casing formed from at least one plain collagen foil with side overlapping edges, the foil being from 7 to 40 microns thick, and the outer surface of the casing having a net-like structure.
2. A sausage as defined in claim 1, the net-like structure being formed by a net that encloses the sausage.
3. A sausage as defined in claim 1, the net-like structure being formed by a tubular textile net that encloses the sausage.
4. A sausage as defined in claim 2, the net being of a mesh size of between 5 and 20 mm side length.
5. A sausage as defined in claim 4, the meshes of the net being polyhedral, preferably rectangular, hexagonal, or rhomboid-shaped.
6. A sausage as defined in claim 4 or 5, elastic fibres being incorporated into the net in the longitudinal and/or the transverse direction with respect to the sausage length.
7. A sausage as defined in claim 1, the net-like structure being impressed permanently and directly into the outer surface.
8. A sausage as defined in claim 7, the net-like structure being formed by deformation of the surface during or subsequent to the filling process and permanently fixed by thermal processing carried out to coagulate the sausage filling.
9. A sausage as defined in claim 1 or 7, the plain collagen foil being between 15 and 30 microns thick.
10. A sausage as defined in claim 1 or 7, the filling being of boiling sausage filling and being conventionally smoked and steeped after being filled.
11. A sausage as defined in claim 1 or 7, the filling being of uncooked sausage filling and being conventionally smoked and/or cured after being filled.
12. A process for the production of a sausage, comprising the steps of forming a casing of at least one plain collagen foil from 7 to 40 microns thick with edges that overlap at the sides, forcing a sausage filling into the casing so formed, and forming a net-like structure on the outer surface of the encased sausage.
13. A process as defined in claim 12, the net-like structure being applied as a component separate from the surface of the sausage by encasing it with a net.
14. A process as defined in claim 12, the net-like structure being applied as a component separate from the surface of the sausage by encasing it in a tubular textile net.
15. A process as defined in claim 12, the net-like structure being formed on the outside surface of the encased and filled sausage by the action of a deforming force and being permanently fixed thereon by subsequent thermal processing to coagulate the sausage filling, whilst the deforming force is maintained.
16. A process as defined in claim 15, the sausage being surrounded by a shaping housing which deforms the surface and which impresses a net-like structure into the surface as an integral part during the encasing, filling, and subsequent thermal processing to coagulate the sausage filling.
17. A process as defined in claim 15, a wire basket generating the deforming force.
18. A process as defined in claim 16, the wire basket being cylindrical, constructed in two halves and which can be closed off by a flat cover at each end.
19. A process as defined in claim 16, the wire basket being cylindrical and constructed in two halves and which can be closed off by a flat cover at each end, said covers being of the same wire mesh as the wire basket.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEG8710975 | 1987-08-12 | ||
| DE8710975U DE8710975U1 (en) | 1987-08-12 | 1987-08-12 | Sausages online |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1335634C true CA1335634C (en) | 1995-05-23 |
Family
ID=6811003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 574382 Expired - Fee Related CA1335634C (en) | 1987-08-12 | 1988-08-10 | Sausage product in a plain collagen foil with net-like surface structure and process for its production |
Country Status (9)
| Country | Link |
|---|---|
| EP (2) | EP0303328A1 (en) |
| JP (1) | JPH03501082A (en) |
| AU (1) | AU2251988A (en) |
| CA (1) | CA1335634C (en) |
| DE (1) | DE8710975U1 (en) |
| DK (1) | DK36790D0 (en) |
| ES (1) | ES2007313A4 (en) |
| FI (1) | FI900655A0 (en) |
| WO (1) | WO1989001291A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3826616A1 (en) * | 1988-08-05 | 1990-02-08 | Hoechst Ag | TEXTILE REINFORCED TUBULAR PACKING SLEEVE BASED ON CELLULOSE |
| CA2089503C (en) * | 1992-02-19 | 1996-09-03 | Marcus Mintz | Casing structure for encasing meat products |
| CA2156242C (en) * | 1993-02-19 | 2004-08-24 | Enrico Mercuri | Improved tubular casing for food products |
| DE29500307U1 (en) * | 1995-01-10 | 1996-05-09 | Huckfeldt & Thorlichen, 25436 Tornesch | Meat casing |
| WO2001065946A1 (en) * | 2000-03-09 | 2001-09-13 | Maerkl Josef | Wire netting container or wire netting support element for the shaping treatment of food or for receiving food, especially meats and sausages |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE277585C (en) * | ||||
| US1505218A (en) * | 1924-03-26 | 1924-08-19 | Sartore Laurence | Method of stuffing sausage casings |
| CH175015A (en) * | 1934-05-07 | 1935-02-15 | Marti Erwin | Sausage formers. |
| FR1058694A (en) * | 1951-06-26 | 1954-03-18 | Method and apparatus for mechanically tying meat inserted by stuffing into natural or artificial casings | |
| FR1102854A (en) * | 1953-06-23 | 1955-10-26 | Method of tying cured meats and similar foodstuffs and tubular network used for this purpose | |
| US2922186A (en) * | 1956-08-22 | 1960-01-26 | Keystone Casing Supply Company | Method of stuffing sausage casings |
| GB909778A (en) * | 1957-08-06 | 1962-11-07 | United Gas Industries Ltd | Improvements in meat-stuffing machines |
| DE1632124A1 (en) * | 1967-08-12 | 1970-10-29 | Heinrich Paul | Device for shaping and processing meat products |
| EP0058735A1 (en) * | 1981-02-23 | 1982-09-01 | Franco Taddia | Binding system for sausages to season with permanent pressure effect |
| CH662543A5 (en) * | 1984-03-09 | 1987-10-15 | Wiberg Berger & Co Kg | Two-layered, tubular covering for food |
| DE3431521A1 (en) * | 1984-08-28 | 1986-03-06 | Naturin-Werk Becker & Co, 6940 Weinheim | METHOD FOR PRODUCING MEAT PRODUCTS COOKED IN COMPACT FORM IN A NET AND DEVICE FOR PROCESSING MEAT PREPARATION |
| US4621482A (en) * | 1985-04-18 | 1986-11-11 | Naturin-Werk Becker & Co. | Method and apparatus for forming netted meat products wrapped in an edible collagen film |
-
1987
- 1987-08-12 DE DE8710975U patent/DE8710975U1/en not_active Expired
-
1988
- 1988-08-09 ES ES88201719T patent/ES2007313A4/en active Pending
- 1988-08-09 JP JP50655988A patent/JPH03501082A/en active Pending
- 1988-08-09 AU AU22519/88A patent/AU2251988A/en not_active Abandoned
- 1988-08-09 WO PCT/EP1988/000710 patent/WO1989001291A1/en not_active Application Discontinuation
- 1988-08-09 EP EP88201719A patent/EP0303328A1/en not_active Withdrawn
- 1988-08-09 EP EP19880907072 patent/EP0365601A1/en active Pending
- 1988-08-10 CA CA 574382 patent/CA1335634C/en not_active Expired - Fee Related
-
1990
- 1990-02-09 FI FI900655A patent/FI900655A0/en not_active Application Discontinuation
- 1990-02-12 DK DK036790A patent/DK36790D0/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0365601A1 (en) | 1990-05-02 |
| AU2251988A (en) | 1989-03-09 |
| DE8710975U1 (en) | 1987-11-05 |
| JPH03501082A (en) | 1991-03-14 |
| DK36790A (en) | 1990-02-12 |
| FI900655A0 (en) | 1990-02-09 |
| ES2007313A4 (en) | 1989-06-16 |
| WO1989001291A1 (en) | 1989-02-23 |
| DK36790D0 (en) | 1990-02-12 |
| EP0303328A1 (en) | 1989-02-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |