DD228444A1 - METHOD AND DEVICE FOR PRODUCING STRING-FOCUS BREWERY PRODUCTS - Google Patents

Abstract

Method and apparatus for producing stranded Bruehwursterzeugnisse have become known by the so-called Formkastentechnologie. The Braet is filled into tubular, double-sided tubular cans, cooked in the cartridge, cooled, ejected and the finished product is marketed as cold cuts. For small-caliber products, such as Bockwurst, this method is unsuitable. According to the invention, coming from the filling Braetstrang is continuously pushed through a pipe and prewarmed in it, cooked and cooled. The thermal treatment is carried out by direct resistance heating by the Braet is connected as a resistor in an electrical circuit.

Description

Field of application of the invention

The invention finds application in the meat industry, primarily in meat processing for shaping and thermal treatment of cooked sausage products.

Characteristic of the known technical solutions

Sausage filling machines are known. You have a stuffing tube, whereupon pushed a shell and pressed in with appropriate means the sausage meat. As a shell, artificial or natural gut are used.

The filling and portioning can be continuous or discontinuous.

The sausage casings are closed by twisting, setting or by clipper.

The subsequent thermal treatment is carried out in cooking kettles or cooking cabinets, cooling by water or water-air mixture.

In order to save expensive intestines, tubular cartridges were already used in the production of boiled sausage sliced products, which were filled with the sausage meat, sealed and then thermally treated.

These cartridges were only suitable for large-caliber products and allowed only a discontinuous work.

It has also been proposed according to WP A 23C / 261272.7 to turn the meat as resistance in an electrical circuit and to cook by direct resistance heating.

The cartridges used for this purpose have on the end faces electrical contact elements that are temporarily in operative connection with busbars.

A disadvantage of this method is the separate filling, closing and after cooking, the cooling of the entire cartridge and their cleaning, since both lids must be removed.

The technological effort is very high and small-caliber sausages, z. B. Bockwürste, too expensive.

The product was ejected manually or by special machines.

Object of the invention

It is an object of the invention to realize the production of gutless Bühwursterzeugnisse small caliber with little technical effort.

Explanation of the essence of the invention

The invention has for its object in a continuous process, the sausage meat ejected from a sausage meat with a device that is connected to the filling machine to thermally treat, cool and portion.

According to the invention this object is achieved by the sausage meat coming from the filling machine is continuously fed through a tubular preheating zone, through a conically widening Garzone and then through a cooling section, a portioning and the preheating and cooking by direct electrical resistance heating in such a way that the sausage meat is switched as a resistor in an electrical circuit.

The invention includes the device for carrying out the method consisting of a pipe arranged on the filling machine of several pipe sections, of which the first and second pipe sections of electrically non-conductive material, inside a plurality of dovetailed grooves in which are connected to a voltage source connected poles , And a third pipe section, designed as a double jacket and provided with a cooling water inlet and outlet

The invention further includes that the voltage to be applied in the preheating zone and in the cooking zone is independently controllable.

According to the invention, the first pipe section is designed as a preheating zone cylindrical and the second pipe section as a cooking zone in the direction of Brätförderung designed conically widened.

Also belongs to the invention that behind the third pipe section, the cooling zone, a portioning device is arranged.

Ultimately belongs to the invention to arrange the first and second pipe sections a protective jacket.

embodiment

The invention will be described by way of example with reference to the accompanying drawings.

Show it:

Figure 1: side view

FIG. 2: section A-A

The first pipe section 4 is attached to the filling machine 14_jst_ not shown as a preheating zone 1.

This is followed by the cooling zone 3, which is designed as a double jacket 6 and provided with a water inlet 7 and water outlet 8. By flanges 9, the three zones are interconnected.

The pipe section 4 of the preheating zone 1 and the pipe section 5 of the cooking zone 2 are made of electrically non-conductive material. The pipe section 5 is conically widened in the flow direction of the sausage meat and takes into account the increase in volume during cooking.

The pipe sections 4 and 5 have inside dovetailed grooves 13, in which the poles 11, which are in communication with a voltage source 12, are arranged. A protective jacket 10 encloses the two first pipe sections

A portioning device 15, not shown subdivides the cooked and cooled strand in the required

Lengths ^ _

The operation of the invention is as follows.

The sausage meat coming from the filling machine 14 is pushed into the first pipe section 4. As soon as the meat touches the poles, it acts as a resistor due to its conductivity and warms up.

The speed of the sausage meat strand is dimensioned such that only a preheating [n takes place the first pipe section. 4

Only in the second pipe section 5 necessary for cooking temperatures of 70 to 80 ⁰ C are reached.

Since the meat expands in the cooking process, the second tube section 5 has been widened conically.

The voltage to be applied in the preheating zone 1 and in the cooking zone 2 is independently variable.

In the third pipe section of the cooling section 3, cooling water flows through the double jacket 6 via the water inlet connection 7. The cooling water leaves the double jacket 6 through the water outlet pipe. 8

In this cooling section 3, the sausage meat is cooled down and divided after leaving the cooling section by the not shown portioning device 15 in commercial lengths. A protective jacket 10 encloses the first two pipe sections 1 and 2.

Claims (6)

- I - \ Ji * T I »» Invention claims: 1. A method for extruding sausage products, characterized in that the sausage meat coming from the filling machine (14) continuously through a tubular preheating zone (1) by a conically expanding cooking zone (2) and then by a cooling section (3) of a portioning device (15 ) is supplied and the preheating and cooking by direct electrical resistance heating in such a way that the sausage meat is connected as a resistor in an electric circuit. 2. Apparatus for carrying out the method according to item 1, characterized by a at the filling machine (14) arranged pipe of a plurality of pipe sections (4,5,6), of which the first and second pipe sections (4, 5) of electrically non-conductive material , inside a plurality of dovetailed grooves (13), in which with a voltage source (12) connected poles (11) are arranged and a third pipe section designed as a double jacket (6) with a cooling water inlet and outlet (7,8 ) is provided. 3. Device according to item 1 and 2, characterized in that the voltage to be applied in the preheating zone (1) and in the cooking zone (2) is independently controllable. 4. The device according to item 1 to 3, characterized in that the first pipe section as a preheating zone is cylindrical and the second pipe section as a cooking zone (2) in the direction of Brätförderung widened conically. 5. Apparatus according to item 1 to 4, characterized in that behind the third pipe section, the cooling zone (3) a portioning device (15) is arranged. 6. Device according to item 1 to 5, characterized in that a protective jacket (10) is arranged around the first and second pipe sections (1, 2). For this 2 pages drawings