CA2592678C - Method for packaging and aging meat products - Google Patents
Method for packaging and aging meat products Download PDFInfo
- Publication number
- CA2592678C CA2592678C CA2592678A CA2592678A CA2592678C CA 2592678 C CA2592678 C CA 2592678C CA 2592678 A CA2592678 A CA 2592678A CA 2592678 A CA2592678 A CA 2592678A CA 2592678 C CA2592678 C CA 2592678C
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- Prior art keywords
- foil
- tube
- plastic
- fibers
- sealed
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B9/00—Enclosing successive articles, or quantities of material, e.g. liquids or semiliquids, in flat, folded, or tubular webs of flexible sheet material; Subdividing filled flexible tubes to form packages
- B65B9/10—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs
- B65B9/12—Subdividing filled tubes to form two or more packages by sealing or securing involving displacement of contents
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C2013/0066—Sausage casings casings according to the presence or absence of seams
- A22C2013/0069—Sausage casings casings according to the presence or absence of seams seamed casings, casings with at least one longitudinal seam
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Wrappers (AREA)
- Container Filling Or Packaging Operations (AREA)
Abstract
The invention relates to a method for packaging meat products by feeding a flat plastic foil to a filling tube and thereby shaping it into a cylindrical shape that surrounds the filling tube and is sealed at the overlapping edges, whereby the meat product is filled into the foil tube via the filling tube and the tube is then sealed at the ends and detached. It is thereby essential that the flat foil for use with raw meat products is extruded from long-fibered synthetic fibers and has a water and/or steam permeability of at least 40 g/m2d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.
Description
Method For Packaging And Aging Meat Products Description The invention relates to a method for packaging meat products, in particular sausage products, by feeding a flat plastic foil to a filling tube and thereby shaping it into a cylindrical form that surrounds the filling tube and is heat-sealed at the overlapping edges, whereby the meat product is filled into the flexible foil tube thus formed via the filling tube and the flexible tube is then sealed at the ends and detached.
The said method is extensively used for sausage packaging, but also for packaging cheese, herb butter and the like. An essential advantage is that the flat foil, which can be pulled off from rolls, is shaped into calibers of different sizes and automatically heat-sealed at the overlapping edges and simultaneously filled with the product. After the desired amount of product has been filled in, the flexible tube is sealed by two closely successive clips or the like and separated between the clips, so that the sausages are already dispensed from the packaging and filling machine in a separated form.
in this case, mono or composite foils are used which are impermeable to steam and oxygen, whereby it is important that the foil is easily heat-sealable, so that the overlapping edges can be quickly and reliably joined by the addition of heat.
However, the described method is to date only used for aged meat products such as boiling sausage, cooking sausage and other foods such as herb butter, soft cheese, etc., i.e. for those food products that do not require any aging after packaging, but should be tightly sealed vis-à-vis the surroundings and, if necessary, also boiled.
The said method is extensively used for sausage packaging, but also for packaging cheese, herb butter and the like. An essential advantage is that the flat foil, which can be pulled off from rolls, is shaped into calibers of different sizes and automatically heat-sealed at the overlapping edges and simultaneously filled with the product. After the desired amount of product has been filled in, the flexible tube is sealed by two closely successive clips or the like and separated between the clips, so that the sausages are already dispensed from the packaging and filling machine in a separated form.
in this case, mono or composite foils are used which are impermeable to steam and oxygen, whereby it is important that the foil is easily heat-sealable, so that the overlapping edges can be quickly and reliably joined by the addition of heat.
However, the described method is to date only used for aged meat products such as boiling sausage, cooking sausage and other foods such as herb butter, soft cheese, etc., i.e. for those food products that do not require any aging after packaging, but should be tightly sealed vis-à-vis the surroundings and, if necessary, also boiled.
On the other hand, in all other meat products which are to be aged or preserved by drying, i.e. e.g. raw sausages, semipreserved products and the like - salami sausages are best known - it is necessary to make the casings either from natural skins or non-edible cellulose fibre skins and collagen skins, optionally reinforced with cellulose, because only casings of this type which are permeable to steam enable the drying of the packaged product. However, casings of this type are considerably more awkward in handling. Thus, with natural skins, there is the problem that they cannot be produced and processed cost-effectively and, moreover, are only available in specific calibers. If casings of collagens and optionally cellulose are used instead, then a pretreatment with acids, lyes and water is required for the coagulation, neutralization and washing out.
The manufacturing of said casings represents a further expensive process: The casings must be gathered after they have been produced, i.e. mechanically pushed together to form a caterpillar, so that they can be transported in a space-saving manner to the filling machine. This requires that the casings be moistened prior to the gathering, so that they become soft and flexible and are not damaged by the gathering wheels of the gathering machine during the mechanical load.
After the gathering process, the gathered, moist casings must again be dried to the desired residual moisture to prevent the formation of mold.
The processor or filler must then again moisten these caterpillars by soaking in water before the filling process, so that the casings can be fed to the filling machine. This soaking also conceals a high hygienic risk.
However, if the gathered casing is delivered to the filling machine in a moistened state, i.e. ready to be filled, then a chemical must be added to the water which is required for the moistening to prevent the formation of mold. Moreover, the damp = CA 02592678 2013-11-22 caterpillar must be transported to the filling machine in a container which is impermeable to steam to prevent drying.
Based on this, the object of the present invention is to improve the known packaging method for meat products in such a way that raw meat products, which must still undergo a drying and aging process after packaging, can be packed while avoiding the aforementioned problems.
According to the invention, this object is solved in that the flat foil for use with raw meat products, in particular for raw sausage and semipreserved products, consists of a fleece which is made with a component of at least 80% long¨
fibered synthetic fibers and has a water and/or steam permeability of at least 40 g/m2d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.
According to one aspect of the invention, there is provided a method for packaging a raw or semi-preserved food product, the method comprising the steps of:
feeding a flat plastic foil to a filling tube;
shaping the plastic foil into a cylindrical foil tube that surrounds the filling tube;
sealing the foil tube at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or - 3a -by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, and (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece; and wherein the flat plastic foil is fed to the filling tube without moistening.
According to another aspect of the invention, there is provided an automatic method for packaging a raw or semi-preserved food product, the method comprising the steps of:
providing a prefabricated tube of plastic foil to a filling tube, wherein the foil tube is heat-sealed at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic =
= = CA 02592678 2013-11-22 - 3b -fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece, and (iv) the core comprises polyethylene terephthalate and the sheath comprises polyethylene; and wherein the flat plastic foil is fed to the 'filling tube without moistening.
The natural skins and collagen and fiber casings thusfar required for raw sausage products can be replaced by a fleece foil of this type. The manufacture and production of the casings is thereby considerably simplified. In particular, the moistening which is no longer required prior to the gathering of the casings and also prior to filling is omitted. Moreover, the hygienic conditions when using the foil according to the invention are significantly more advantageous.
To obtain the desired drying and aging in the shortest time possible, it is recommended that the foil have a water and steam permeability of more than 100 g/m2d, preferably more than 150 g/m2d.
In addition, the foil should also be permeable to gas, so that gases that occur during the aging process can escape.
In order that these properties can be optimally realized, it is recommended that the synthetic fibers be extruded with a fiber 1 ength of at least 5 mm, preferably at least 50 mm. It is most advantageous to work with an endless fiber. The fiber(s) is/are placed crisscross adjacent to and on top of one another and then heat-sealed together at the points of contact or intersection.
As a result, the desired permeability and the required stability can be guaranteed.
The thickness of the foils is selected in such a way that a foil weight of at least 30 g/m2, at the most 300 g/m2, sets in. The preferred range is between 40 g/m2 and 200 g/m2.
Especially suitable as material for the fibers are polyvinylidene chloride, polyamide, polypropylene, polyester and/or polyethylene from which a heat-sealable fleece foil is produced in the spun/bond method. It is also within the scope of the invention to work with fibers made of other materials, as long as the fibers have a casing of a heat-sealable or sealable plastic, in particular, therefore, of a thermoplastic material.
In addition, it is essential and unusual for packaging raw meat products that the fleece foil be supplied to the filling tube without prior moistening.
This also applies when they are brought onto the filling tube in a gathered form prior to folding over.
Generally, the filled raw meat products must still then age for a long time.
Therefore, in a further development of the invention, it is recommended that the flat foil be treated with preservatives, in particular potassium sorbate, prior to the filling process. As a result, the danger of mold formation, which is considerably higher in raw meat products than in conventionally filled products, is clearly reduced.
Moreover, it can be advantageous to treat the flat foil with propylene glycol and/or glycerine, so that it becomes softer and more easily peelable.
The manufacturing of said casings represents a further expensive process: The casings must be gathered after they have been produced, i.e. mechanically pushed together to form a caterpillar, so that they can be transported in a space-saving manner to the filling machine. This requires that the casings be moistened prior to the gathering, so that they become soft and flexible and are not damaged by the gathering wheels of the gathering machine during the mechanical load.
After the gathering process, the gathered, moist casings must again be dried to the desired residual moisture to prevent the formation of mold.
The processor or filler must then again moisten these caterpillars by soaking in water before the filling process, so that the casings can be fed to the filling machine. This soaking also conceals a high hygienic risk.
However, if the gathered casing is delivered to the filling machine in a moistened state, i.e. ready to be filled, then a chemical must be added to the water which is required for the moistening to prevent the formation of mold. Moreover, the damp = CA 02592678 2013-11-22 caterpillar must be transported to the filling machine in a container which is impermeable to steam to prevent drying.
Based on this, the object of the present invention is to improve the known packaging method for meat products in such a way that raw meat products, which must still undergo a drying and aging process after packaging, can be packed while avoiding the aforementioned problems.
According to the invention, this object is solved in that the flat foil for use with raw meat products, in particular for raw sausage and semipreserved products, consists of a fleece which is made with a component of at least 80% long¨
fibered synthetic fibers and has a water and/or steam permeability of at least 40 g/m2d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.
According to one aspect of the invention, there is provided a method for packaging a raw or semi-preserved food product, the method comprising the steps of:
feeding a flat plastic foil to a filling tube;
shaping the plastic foil into a cylindrical foil tube that surrounds the filling tube;
sealing the foil tube at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or - 3a -by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, and (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece; and wherein the flat plastic foil is fed to the filling tube without moistening.
According to another aspect of the invention, there is provided an automatic method for packaging a raw or semi-preserved food product, the method comprising the steps of:
providing a prefabricated tube of plastic foil to a filling tube, wherein the foil tube is heat-sealed at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic =
= = CA 02592678 2013-11-22 - 3b -fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece, and (iv) the core comprises polyethylene terephthalate and the sheath comprises polyethylene; and wherein the flat plastic foil is fed to the 'filling tube without moistening.
The natural skins and collagen and fiber casings thusfar required for raw sausage products can be replaced by a fleece foil of this type. The manufacture and production of the casings is thereby considerably simplified. In particular, the moistening which is no longer required prior to the gathering of the casings and also prior to filling is omitted. Moreover, the hygienic conditions when using the foil according to the invention are significantly more advantageous.
To obtain the desired drying and aging in the shortest time possible, it is recommended that the foil have a water and steam permeability of more than 100 g/m2d, preferably more than 150 g/m2d.
In addition, the foil should also be permeable to gas, so that gases that occur during the aging process can escape.
In order that these properties can be optimally realized, it is recommended that the synthetic fibers be extruded with a fiber 1 ength of at least 5 mm, preferably at least 50 mm. It is most advantageous to work with an endless fiber. The fiber(s) is/are placed crisscross adjacent to and on top of one another and then heat-sealed together at the points of contact or intersection.
As a result, the desired permeability and the required stability can be guaranteed.
The thickness of the foils is selected in such a way that a foil weight of at least 30 g/m2, at the most 300 g/m2, sets in. The preferred range is between 40 g/m2 and 200 g/m2.
Especially suitable as material for the fibers are polyvinylidene chloride, polyamide, polypropylene, polyester and/or polyethylene from which a heat-sealable fleece foil is produced in the spun/bond method. It is also within the scope of the invention to work with fibers made of other materials, as long as the fibers have a casing of a heat-sealable or sealable plastic, in particular, therefore, of a thermoplastic material.
In addition, it is essential and unusual for packaging raw meat products that the fleece foil be supplied to the filling tube without prior moistening.
This also applies when they are brought onto the filling tube in a gathered form prior to folding over.
Generally, the filled raw meat products must still then age for a long time.
Therefore, in a further development of the invention, it is recommended that the flat foil be treated with preservatives, in particular potassium sorbate, prior to the filling process. As a result, the danger of mold formation, which is considerably higher in raw meat products than in conventionally filled products, is clearly reduced.
Moreover, it can be advantageous to treat the flat foil with propylene glycol and/or glycerine, so that it becomes softer and more easily peelable.
The aforementioned treatments can advantageously be carried out in such a manner that potassium sorbate and/or propylene glycol and/or glycerine is dissolved in water and the foil passed through an immersion bath formed therewith. Any residues of the solution still adhering to the surface are then removed by rolling, stripping or the like.
Advantageously, the aforementioned immersion bath contains about 10 to 30% propylene glycol, about 5 to 20% glycerine and about 1 to 10% potassium sorbate.
To facilitate removal of the foil from the product, it can be recommended, depending on the type of product, that the foil have an anti-adhesive coating on the side facing the product. The thickness of this anti-adhesive coating is in the -range.
Preferably, it consists of cellulose, acrylate and other substances known to a person skilled in the art, whereby liquid smoke or other flavouring substances are also suitable, if one wishes to simultaneously influence the taste of the product.
Other coatings for the foil are also possible, perhaps to control its permeability.
The flat foil is advantageously made completely of long-fibered synthetic fibers; however, it is also within the scope of the invention to add about 15% to about 20% foreign fibers, in particular cellulose fibers or derivatives thereof.
It is decisive for the use according to the invention of the known packaging method for raw meat products that the products can be preserved after packaging by removal of moisture and/or smoking, i.e. that the foil has adequate water and/or steam permeability. This permeability is reduced in the overlapping area of the foil edges, that is there where the edges are heat-sealed together to form a flexible tube. It is therefore recommended that this area be stippled after the bonding or heat-sealing, i.e. to make numerous microholes, so that the gas and moisture permeability is just as good as in the non-heat-sealed foil area.
Further particulars of the invention can be found in the following description of an embodiment and the drawings, showing Fig. 1 a schematic illustration of the filling system;
Fig. 2 the individual procedural steps.
First, a roll with the flat foil 1 according to the invention can be seen in Fig. 1. This is a fiber fleece which is made from an endless fiber. The fiber is coextruded from a PET (polyethylene terephthalate) core and a PE (polyethylene) casing and has a diameter of 5 to about 100 , preferably about 10 to about 50 p. It is laid out on an underpad in an orderly or disorderly fashion in strands which are adjacent to and above one another, so that an area weight of about 20 g/m2 to about 200 g/m2 results. This fleece is then heat-sealed at certain points, so that a so-called spun/bond material is produced. It is cut into the desired width (about 3 m) and length (about 2000 m) and wound on supply rolls. From there, the foil is separated in such a width that it results in the desired caliber of the sausage with a peripheral overlapping of a few millimeters when being shaped into the form of a flexible tube, so that the overlapping width for the joining of the two foil edges in a heat-sealing station is sufficient.
After the flat foil has been produced, it is also advantageously treated by preservatives, so that it is better suitable for the later use with for raw meat products.
This treatment is advantageously carried out with a solution of bactericidal and/or fungicidal preservatives. These substances are applied to the foil by spraying or an immersion bath. Subsequently, they are optionally scraped off the surface of the foil, however, they remain inside the foil and consequently have a longer lasting effect than with preserving by heat or drying.
Suitable preservatives are sorbates, benzoates, sulfites, nitrides, acet at e s , propionates and other legally certified substances for food. An aqueous solution with sorbic acid or sorbates, optionally with additional substances, is especially suitable for the present application.
The foil I treated in this way is pulled off a supply roll via a vertically freely movable dancer roll 2 and conveyed to a shaping shoulder 3. By means of this shaping shoulder, the foil is shaped cylindrically in a known manner, whereby it is placed about a filling tube 7. The foil I thus made into a flexible tube la is then run along a heat-sealing beam 4 which heats the overlapping foil edges and seals them. The sealing surface can be perforated with microholes to improve its permeability. The tubular sealed casing is conveyed by conveyor belts 5 into a gathering area 8 which is in the vicinity of the outlet end of the filling tube 7. A clipping machine 6, where the foil tube is clipped off and detached, adjoins it.
Figure 2 illustrates the procedural steps in detail:
The tube end sealed by a clip lb and the gathering area 8 found on the filling tube 7 can be seen in Fig. a. After the tube end has been clipped, the filling process starts, as a result of which the sealed tube end is pressed forward into the position shown in Fig. b. After the preset portion has been dispensed, the dosing feeder actuates the binding process. For this purpose, according to Fig. c, the tube is tied off with fingers lc in a known manner and, according to Fig. d, a braid id is pulled. Two clips are placed on the pulled braid at a distance from the clipping machine 6. A blade 9 between the clips then separates the filled sausage. It is transported away by a conveyor belt or via a discharge tray. The process is repeated at the sealed tube end on the right side.
Of course, it is also within the scope of the invention to provide the fleece foil according to the invention as a . . CA 02592678 2007-06-29 . .
Advantageously, the aforementioned immersion bath contains about 10 to 30% propylene glycol, about 5 to 20% glycerine and about 1 to 10% potassium sorbate.
To facilitate removal of the foil from the product, it can be recommended, depending on the type of product, that the foil have an anti-adhesive coating on the side facing the product. The thickness of this anti-adhesive coating is in the -range.
Preferably, it consists of cellulose, acrylate and other substances known to a person skilled in the art, whereby liquid smoke or other flavouring substances are also suitable, if one wishes to simultaneously influence the taste of the product.
Other coatings for the foil are also possible, perhaps to control its permeability.
The flat foil is advantageously made completely of long-fibered synthetic fibers; however, it is also within the scope of the invention to add about 15% to about 20% foreign fibers, in particular cellulose fibers or derivatives thereof.
It is decisive for the use according to the invention of the known packaging method for raw meat products that the products can be preserved after packaging by removal of moisture and/or smoking, i.e. that the foil has adequate water and/or steam permeability. This permeability is reduced in the overlapping area of the foil edges, that is there where the edges are heat-sealed together to form a flexible tube. It is therefore recommended that this area be stippled after the bonding or heat-sealing, i.e. to make numerous microholes, so that the gas and moisture permeability is just as good as in the non-heat-sealed foil area.
Further particulars of the invention can be found in the following description of an embodiment and the drawings, showing Fig. 1 a schematic illustration of the filling system;
Fig. 2 the individual procedural steps.
First, a roll with the flat foil 1 according to the invention can be seen in Fig. 1. This is a fiber fleece which is made from an endless fiber. The fiber is coextruded from a PET (polyethylene terephthalate) core and a PE (polyethylene) casing and has a diameter of 5 to about 100 , preferably about 10 to about 50 p. It is laid out on an underpad in an orderly or disorderly fashion in strands which are adjacent to and above one another, so that an area weight of about 20 g/m2 to about 200 g/m2 results. This fleece is then heat-sealed at certain points, so that a so-called spun/bond material is produced. It is cut into the desired width (about 3 m) and length (about 2000 m) and wound on supply rolls. From there, the foil is separated in such a width that it results in the desired caliber of the sausage with a peripheral overlapping of a few millimeters when being shaped into the form of a flexible tube, so that the overlapping width for the joining of the two foil edges in a heat-sealing station is sufficient.
After the flat foil has been produced, it is also advantageously treated by preservatives, so that it is better suitable for the later use with for raw meat products.
This treatment is advantageously carried out with a solution of bactericidal and/or fungicidal preservatives. These substances are applied to the foil by spraying or an immersion bath. Subsequently, they are optionally scraped off the surface of the foil, however, they remain inside the foil and consequently have a longer lasting effect than with preserving by heat or drying.
Suitable preservatives are sorbates, benzoates, sulfites, nitrides, acet at e s , propionates and other legally certified substances for food. An aqueous solution with sorbic acid or sorbates, optionally with additional substances, is especially suitable for the present application.
The foil I treated in this way is pulled off a supply roll via a vertically freely movable dancer roll 2 and conveyed to a shaping shoulder 3. By means of this shaping shoulder, the foil is shaped cylindrically in a known manner, whereby it is placed about a filling tube 7. The foil I thus made into a flexible tube la is then run along a heat-sealing beam 4 which heats the overlapping foil edges and seals them. The sealing surface can be perforated with microholes to improve its permeability. The tubular sealed casing is conveyed by conveyor belts 5 into a gathering area 8 which is in the vicinity of the outlet end of the filling tube 7. A clipping machine 6, where the foil tube is clipped off and detached, adjoins it.
Figure 2 illustrates the procedural steps in detail:
The tube end sealed by a clip lb and the gathering area 8 found on the filling tube 7 can be seen in Fig. a. After the tube end has been clipped, the filling process starts, as a result of which the sealed tube end is pressed forward into the position shown in Fig. b. After the preset portion has been dispensed, the dosing feeder actuates the binding process. For this purpose, according to Fig. c, the tube is tied off with fingers lc in a known manner and, according to Fig. d, a braid id is pulled. Two clips are placed on the pulled braid at a distance from the clipping machine 6. A blade 9 between the clips then separates the filled sausage. It is transported away by a conveyor belt or via a discharge tray. The process is repeated at the sealed tube end on the right side.
Of course, it is also within the scope of the invention to provide the fleece foil according to the invention as a . . CA 02592678 2007-06-29 . .
prefabricated tube which is heat-sealed on the overlapping longitudinal edges and to then convey this tube to the filling tube 7.
In summary, the invention offers the advantage that raw meat products, in particular raw sausage and semipreserved products such as salami, can now be quickly and hygienically packaged with any caliber desired and can age in the packaging. Moreover, the fleece foil according to the invention can be processed by rolls of up to 2000 m length, whereas the previous skins were limited to 60 - 80 m length.
In summary, the invention offers the advantage that raw meat products, in particular raw sausage and semipreserved products such as salami, can now be quickly and hygienically packaged with any caliber desired and can age in the packaging. Moreover, the fleece foil according to the invention can be processed by rolls of up to 2000 m length, whereas the previous skins were limited to 60 - 80 m length.
Claims (22)
1. A method for packaging a raw or semi-preserved food product, the method comprising the steps of:
feeding a flat plastic foil to a filling tube;
shaping the plastic foil into a cylindrical foil tube that surrounds the filling tube;
sealing the foil tube at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, and (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece; and wherein the flat plastic foil is fed to the filling tube without moistening.
feeding a flat plastic foil to a filling tube;
shaping the plastic foil into a cylindrical foil tube that surrounds the filling tube;
sealing the foil tube at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, and (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece; and wherein the flat plastic foil is fed to the filling tube without moistening.
2. The method according to claim 1, wherein the water and steam permeability is at least 150 g/m2d.
3. The method according to claim 1 or 2, wherein the plastic fibers have a length of at least 50 mm.
4. The method according to claim 1 or 2, wherein the plastic fibers have a length of at least 100 mm.
5. The method according to any one of claims 1 to 4, wherein the plastic foil has a weight of 20 g/m2 to 300 g/m2.
6. The method according to any one of claims 1 to 4, wherein the plastic foil has a weight of between 40 g/m2 and 200 g/m2.
7. The method according to any one of claims 1 to 6, wherein the plastic fibers comprise polyamide fibers, polypropylene fibers, polyester fibers, polyethylene fibers or any combination thereof.
8. The method according to any one of claims 1 to 7, wherein the sheath material comprises thermoplastic material.
9. The method according to any one of claims 1 to 8, wherein the flat plastic foil is formed by depositing the plastic fibers adjacent to and on top of one another and joining the plastic fibers together in a spun/bond process to form the fleece.
10. The method according to any one of claims 1 to 9, wherein the flat plastic foil is treated with preservatives.
11. The method according to any one of claims 1 to 9, wherein the flat plastic foil is treated with a solution containing at least one of propylene glycol and glycerine.
12. The method according to claim 11, wherein the solution further contains potassium sorbate.
13. The method according to claim 12, wherein the solution contains about 10 to 30% propylene glycol, about 5 to 20%
glycerine, or both.
glycerine, or both.
14. The method according to claim 13, wherein the solution contains about 1 to 10% potassium sorbate.
15. The method according to any one of claims 1 to 9, wherein the flat plastic foil has an anti-adhesive coating on its side facing the food product.
16. The method according to claim 15, wherein the anti-adhesive coating has a thickness in the p-range.
17. The method according to claim 15 or 16, wherein the anti-adhesive coating comprises cellulose, acrylate, liquid smoke or any combination thereof.
18. The method according to any one of claims 1 to 17, wherein the flat plastic foil contains about 15% to about 20% foreign fibers.
19. The method according to claim 18, wherein the flat plastic foil contains about 15% to about 20% cellulose fibers.
20. The method according to any one of claims 1 to 19, wherein microholes are arranged in the sealed overlapping edges of the plastic foil to increase gas and moisture permeability thereof.
21. The method according to any one of claims 1 to 20, wherein the food product is raw sausage.
22. An automatic method for packaging a raw or semi-preserved food product, the method comprising the steps of:
providing a prefabricated tube of plastic foil to a filling tube, wherein the foil tube is heat-sealed at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece, and (iv) the core comprises polyethylene terephthalate and the sheath comprises polyethylene; and wherein the flat plastic foil is fed to the filling tube without moistening.
providing a prefabricated tube of plastic foil to a filling tube, wherein the foil tube is heat-sealed at overlapping edges of the plastic foil;
filling the raw or semi-preserved food product from the filling tube into the foil tube;
sealing the foil tube at its ends;
detaching the filled and sealed foil tube from adjacent foil tubing; and preserving the sealed foil tube filled with raw or semi-preserved food product by removal of moisture and/or by smoking;
wherein (i) the plastic foil comprises a fleece made with a proportion of at least 80% long-fibered plastic fibers placed crisscross adjacent and on top of one another and the fleece having a water and/or steam permeability of at least 40 g/m2d, (ii) the plastic fibers comprise a co-extruded core material and sheath of heat or high-frequency sealable material, (iii) the sheath material has a lower melting point than the core material, such that the plastic fibers are heat- or high frequency-sealed together with the lower melting point sheath material at points of contact or intersection of the plastic fibers in the fleece, and (iv) the core comprises polyethylene terephthalate and the sheath comprises polyethylene; and wherein the flat plastic foil is fed to the filling tube without moistening.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102006030692A DE102006030692A1 (en) | 2006-06-30 | 2006-06-30 | Process for packaging and maturing meat products |
| DE102006030692.9 | 2006-06-30 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2592678A1 CA2592678A1 (en) | 2007-12-30 |
| CA2592678C true CA2592678C (en) | 2014-06-03 |
Family
ID=38457741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2592678A Expired - Fee Related CA2592678C (en) | 2006-06-30 | 2007-06-29 | Method for packaging and aging meat products |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US20080003336A1 (en) |
| EP (1) | EP1872663B1 (en) |
| AT (1) | ATE433666T1 (en) |
| AU (1) | AU2007203068A1 (en) |
| BR (1) | BRPI0702940A (en) |
| CA (1) | CA2592678C (en) |
| DE (2) | DE102006030692A1 (en) |
| ES (1) | ES2327787T3 (en) |
| NZ (1) | NZ556225A (en) |
| PL (1) | PL1872663T3 (en) |
| RU (1) | RU2443115C2 (en) |
| WO (1) | WO2008000519A1 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8945643B2 (en) * | 2008-08-21 | 2015-02-03 | The Hillshire Brands, Company | System and method for forming a multi-layer extruded food product |
| US10136656B2 (en) | 2010-10-01 | 2018-11-27 | The Hillshire Brands Company | Systems and methods for providing a food product with additives |
| US20110151158A1 (en) * | 2009-05-26 | 2011-06-23 | Stall Alan D | Method of making a food casing |
| US9380804B2 (en) | 2012-07-12 | 2016-07-05 | The Hillshire Brands Company | Systems and methods for food product extrusion |
| US20160015046A1 (en) | 2014-07-17 | 2016-01-21 | Lund Food Holdings, Inc. | Methods and packaging for wet aging meat |
| US20160023788A1 (en) * | 2014-07-28 | 2016-01-28 | Siemens Energy, Inc. | Apparatus for production of filler packets for solid freeform fabrication |
| CN106305952B (en) * | 2016-09-19 | 2018-07-06 | 佛山威崯逊智能装备有限公司 | A kind of casing continuously covers the automatic sausage casing contracting machine of contracting production |
| AT520230B1 (en) | 2017-08-11 | 2020-02-15 | Bca Vertriebsgesellschaft Mbh | Food wrapping |
| RU186000U1 (en) * | 2018-08-07 | 2018-12-26 | Оксана Ивановна Боева | Packing for storage of the begun products of the food industry |
Family Cites Families (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3066461A (en) * | 1957-05-23 | 1962-12-04 | American Viscose Corp | Apparatus for making stuffed products |
| DE3040279A1 (en) * | 1980-10-25 | 1982-06-16 | Hoechst Ag, 6000 Frankfurt | FOR FOODS, ESPECIALLY SAUSAGE PRODUCTS, TUBULAR SLEEVE SUITABLE WITH A STITCH SEAM, METHOD FOR THEIR PRODUCTION AND THEIR USE FOR THE PRODUCTION OF CURVED OR RING SHAPED SAUSAGES |
| DE3105718A1 (en) * | 1981-02-17 | 1982-09-02 | Hoechst Ag, 6000 Frankfurt | FOR FOODSTUFFS, ESPECIALLY SAUSAGE PRODUCTS, SUITABLE SMOKE-PERMITTING TUBULAR SLEEVE WITH A STITCHED STITCH AND METHOD FOR THE PRODUCTION THEREOF |
| DE3139481A1 (en) * | 1981-10-03 | 1983-05-05 | Hoechst Ag, 6230 Frankfurt | SMOKED SLEEVES SUITABLE FOR SMOKING FOODS, ESPECIALLY FOR SMOKED SAUSAGE PRODUCTS, PROCESS FOR THEIR PRODUCTION AND THEIR USE |
| DE3244372A1 (en) * | 1982-12-01 | 1984-06-07 | Hoechst Ag, 6230 Frankfurt | Process for producing filled tubular packages, especially of sausages |
| DE3435948A1 (en) * | 1984-09-29 | 1986-04-03 | Herbert Dipl.-Ing. 6240 Königstein Niedecker | METHOD FOR PRODUCING PACKING HOSES FROM PLASTIC FILMS |
| US4664861A (en) * | 1985-02-04 | 1987-05-12 | Teepak, Inc. | Method for making preserved, high moisture, ready-to-stuff food casings |
| DE4012953A1 (en) * | 1990-04-24 | 1991-10-31 | Hoechst Ag | PLASTIC FILM WITH FIBER REINFORCEMENT AND TUBULAR SLEEVES MADE THEREOF |
| JP2599847B2 (en) * | 1991-08-13 | 1997-04-16 | 株式会社クラレ | Polyethylene terephthalate type melt blown nonwoven fabric and its manufacturing method |
| FR2744591B1 (en) * | 1996-02-08 | 1998-04-30 | Viskase Sa | PROCESS FOR PREPARING CHEESES AND APPARATUS FOR IMPLEMENTING SAME |
| DE10054882A1 (en) * | 2000-11-06 | 2002-05-08 | World Pac Int Ag | Packaging wrapper for meat products |
| US20040219264A1 (en) * | 2000-12-27 | 2004-11-04 | World-Pac International Ag | Packaging wrap |
| DE10149457C1 (en) * | 2001-10-08 | 2003-07-03 | Poly Clip System Gmbh & Co Kg | Use of a plastic film for producing a film tube |
| DE10314699A1 (en) * | 2003-03-31 | 2004-10-14 | Kalle Gmbh & Co. Kg | Textile additive impregnated with food additive |
| DE10337010A1 (en) * | 2003-08-12 | 2005-03-17 | Case Tech Gmbh & Co.Kg | Smokey stretched stretched tubular casing and its use as a food casing |
| DE102004022975A1 (en) * | 2004-05-10 | 2005-12-08 | Kalle Gmbh | Food casing based on regenerated cellulose with a fully synthetic fiber reinforcement |
| DE102004022974A1 (en) * | 2004-05-10 | 2005-12-08 | Kalle Gmbh | Cellulose-based food casing with impregnated fiber material reinforcement |
-
2006
- 2006-06-30 DE DE102006030692A patent/DE102006030692A1/en not_active Withdrawn
-
2007
- 2007-06-26 EP EP07012459A patent/EP1872663B1/en active Active
- 2007-06-26 AT AT07012459T patent/ATE433666T1/en active
- 2007-06-26 ES ES07012459T patent/ES2327787T3/en active Active
- 2007-06-26 DE DE502007000881T patent/DE502007000881D1/en active Active
- 2007-06-26 PL PL07012459T patent/PL1872663T3/en unknown
- 2007-06-28 US US11/769,788 patent/US20080003336A1/en not_active Abandoned
- 2007-06-29 CA CA2592678A patent/CA2592678C/en not_active Expired - Fee Related
- 2007-06-29 BR BRPI0702940-3A patent/BRPI0702940A/en not_active IP Right Cessation
- 2007-06-29 NZ NZ556225A patent/NZ556225A/en unknown
- 2007-06-29 AU AU2007203068A patent/AU2007203068A1/en not_active Abandoned
- 2007-06-29 RU RU2007124383/12A patent/RU2443115C2/en not_active IP Right Cessation
- 2007-07-02 WO PCT/EP2007/005853 patent/WO2008000519A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008000519A1 (en) | 2008-01-03 |
| ES2327787T3 (en) | 2009-11-03 |
| RU2443115C2 (en) | 2012-02-27 |
| NZ556225A (en) | 2008-04-30 |
| PL1872663T3 (en) | 2009-12-31 |
| BRPI0702940A (en) | 2008-02-19 |
| RU2007124383A (en) | 2009-01-10 |
| EP1872663B1 (en) | 2009-06-17 |
| AU2007203068A1 (en) | 2008-01-17 |
| EP1872663A1 (en) | 2008-01-02 |
| DE102006030692A1 (en) | 2008-01-03 |
| CA2592678A1 (en) | 2007-12-30 |
| DE502007000881D1 (en) | 2009-07-30 |
| US20080003336A1 (en) | 2008-01-03 |
| ATE433666T1 (en) | 2009-07-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20190702 |