DE1507950A1 - Process for processing meat products and meat products produced by this process - Google Patents

Description

• GUBB-PAC CORPORATION, 2oo South Craig Street, Pittsburgh, Pennsylvania, 15213, United States of America

"Process for processing meat products and meat products produced by this process e. "

The invention relates to the processing of meat products and to the meat products themselves and is particularly aimed at processing boneless pieces of meat by meat packers for transportation to and use by meat distributors.

Bone-free ox meat forms this especially in single meat products most consumed in the United States of America today. An extraordinary one high percentage of bone-free

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Ox meat is eventually used for making chopped up by "hamburgers" and an even larger percentage of this boneless beef is packed into frozen blocks by meat packers for transport to meat markets. The frozen blocks of boneless ox meat vary in weight from 18 kg "to 32 kg (4o 7o engl. Pounds), with an average block weighing about 27 kg (about 60 pounds). the Using such blocks "brings a variety of Disadvantages, not the least of which is the difficulty of handling blocks of such Size and weight by the butchers.

One of the major downsides with using it Frozen blocks of boneless meat is the loss that results from taking the block cut into strips or pieces of the size that they can be cut by a meat grinder or meat packing machine can be included. A . Butchers can make a frozen block boneless Do not cut ox meat with a knife, but it has to be removed from the block with the help of a band or other Saw off pieces. Sawing off strips or

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Pieces of the block lead to sawdust, which is made of meat, of course. This sawdust is pulverized and cannot be introduced into the meat to be rotated by the meat grinder, because this causes the rotten Meat becomes sticky and undesirable in both taste and appearance. Consequently this sawdust or sawdust represents a complete loss of flesh. It is not unusual for about 1/2 kg (1 pound) of meat than Sawdust can be lost when sawing a 22-27 kg (50-60 pound) block. Result from this over a week's work time is considerable financial Losses.

Another serious disadvantage of being forced to saw up large blocks of frozen meat is the result of the loss of time resulting from the need to saw the Surrender of meat for the butcher. Butchers are skilled workers and therefore demand high wages. The one of one Butcher for sawing 22-27 kg (5o -6 pounds) The time it takes for heavy blocks of frozen meat is essential, and therefore more significant Coating factor down.

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There are also a number of other disadvantages for the previous procedure. For example, sawing frozen blocks of meat requires the Acquisition of a saw. Sawing frozen blocks of meat results in considerable stress and considerable Wear on the parts of the saw. As a result, the maintenance of the saw is also proportionate expensive company.

In addition to the disadvantages of frozen blocks of meat described above, there is also the one for freezing one 27 kg (60 lb.) block of meat required time substantially, with freezers considerable extent 'are necessary. Similarly, considerable time is spent on that Thawing large blocks of frozen meat is lost, giving the butcher significant available space must provide for long periods of time to defrost the blocks.

The prior art includes the USA patents 1 864 285 (Taylor) 2 o2o 843 (Lohner) 2 773 773 (Harder et al) 2 785 o74 (weingand) and 3 oll (Soepper et al).

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Can be compared with the subject of the invention practically only the USA patent specification 1 864 285. Here is a process for the production of fish steaks reveals, "in which 3 pieces of cake in one. Wrapping are then wrapped in pieces is cut up and frozen. This envelope consists of a trough in which the Pieces of meat are inserted, whereupon the edges of this cover are pulled together around the pieces The casing must enclose the pisch pieces compress into a solid body. That according to the invention The procedure is another ¥ eg. This is because the pieces of meat are tight in an elongated housing to form a substantially Rigid rod included, which then cut into substantially uniform lengths which will then-be-frozen. The meat cuts can be compressed into the rod in further training and then inserted into the housing by pressing will. The enclosed rod is expediently supported and in the direction of extrusion as well as essentially Moved with the extrusion speed.

The cutting of the rod into the lengths is expediently carried out in a zone downstream of the

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Introduction of the pieces of meat into the housing or the Wrapping, as a result of which the fleisehstüoke burst from the housing upstream of this zone.

The object of the invention is therefore a method for Packing boneless plugs, in particular Pieces of ox meat such that the aforementioned, in connection with the previous method occurring disadvantages are eliminated or at least largely reduced. The invention is directed also on a heischverpaekungsverfahren, the can be used without making any significant changes to the processes previously used for packaging beef meat without bones got to. In addition, the method according to the invention should be cheaper with conventional machine equipment Have construction carried out. In addition, the method according to the invention eliminates the need to that the butcher then has to saw up the meat. The handling of the bone-free meat, in particular Ox meat around its transport from the packer to the distributor is made much easier. the Costs themselves are lower or, in the worst case, at the extreme equal to or only slightly higher than the usual

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Packaging process.

The inventive method also leads to a boneless heisch - in particular Ox meat product used by the butcher and converted from a frozen form to the blown or shredded form with such It can be transformed easily and in so little time that the butcher is himself Significant time savings and thus also financial savings in this process achieved.

The product packaged according to the invention can also be stored in frozen form until shortly before its consumption so that the butcher can more easily judge how much meat he is in a given Must crush period. This results in a larger percentage of the butcher's in stock raw meat lying or available to him.

The invention is described below with reference to the drawings are explained in more detail. The drawings show in

FIG. 1 shows a schematic representation of the operational sequence of the method according to the invention;

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Figure 2, a section through a device that is particularly useful for performing the method according to the invention is suitable;

Figure 3, a side view of an inventive manufactured product; and in

W '- Figure 4, an end view, on a reduced scale, of a container filled with products according to the invention, part of the container being shown cut away to make these products visible.

Most meat packing lines on the market are set up to have ox sides or quarter deboning tables are fed where the meat is boned and cut into pieces or

Strips are cut or chopped up and then packed in tubs or boxes. The tubs have a relatively large capacity between 18 kg and 32 kg (40 and 70 pounds) and are filled to a freezer where the contents of the tub are frozen in blocks for subsequent transfer to the meat market . -. ■ - ■ - ".- ■" ■

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It should be pointed out that the method according to the invention, which will be discussed in greater detail later, does not change a presently common packaging building arrangement, although preferably certain additional machinery of essentially conventional construction is incorporated to facilitate this procedure. Such an additional machine input direction is a meat grinder 1, which can be of conventional design.

The meat grinder 1 contains the usual, not shown, line on the upper end of a tray 2, the lower end of which is connected to a generally horizontal cylinder 3 in which a screw conveyor 4 is rotatably mounted. At one end of the screw conveyor 4, a drive shaft 5 is attached, which is driven in the usual way by an electric motor, not shown. The other end of the screw conveyor 4 ends in the open end of the cylinder 3 . A normally constructed meat grinder contains a perforated plate (not shown), which is mounted on the open end of the cylinder 3 and removably attached by a retaining ring 6, which is detachable on the

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Cylinder 3 can be screwed on. The meat grinder is normally supplied by the manufacturer in such a way that it has one or more unsigned Includes knife. When a conventional meat grinder is in operation, pieces of meat are placed in the cylinder through the feed hopper ″ and the tray 2, with the auger 4 moving the meat into The direction of the open end of the cylinder 3 promotes where it is cut by the rotating knife and is pressed out through the holes in the perforated plate. When performing the invention The process eliminates the perforated plate and the knife, but the meat grinder itself remains the one same.

Instead of the perforated plate with which a meat grinder is usually equipped, there is a: ürichtesartiges Member provided, which consists of an elongated sleeve or tube part 7, which is attached to a End carries a flange 8 which is gripped by the ring and held at the open end of the cylinder 3 will. The inner diameter of the pipe part should, although smaller than the diameter of the Cylinder 31 can be chosen so that it is double corresponds to the distance from the root circle of the screw 4 to the inner surface of the cylinder 3 *

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The cross-sectional area of the ear part 7 is therefore substantially the same as the usable cross-sectional area of the cylinder 2.

The length of the tubular member 7 can fluctuate according to certain specifications to be discussed in more detail later, but is selected so that the tubular member can accommodate a tubular plastic or edible housing 9 of substantial length on its outer surface. The end of this housing located near the free end of the tube 7 is "preferably initially closed at the start of a packaging process, as indicated at 10. This end of the housing can be tied up or simply kept closed by the worker.

Preferably, the free end of the pipe part 7 ends at the height and slightly above one end of a endless receiving conveyor belt 11, which has drive rollers 12 is performed and an upper run 15 as well as a Has lower run H. The length of the upper run 13 of the conveyor can according to the space available sway ', but need not be larger in spring cases to be than the extended length of the case 9 »

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To start up the "previously described Device, an elongated housing 9 is pushed over the tubular member 7, the closed end of the housing as close as possible to the free end of the tubular member 7 should lie. Finally, strips or pieces of cut up bone-free

φ meat, especially ox meat, in

. Introduced the cylinder 3 over the shell 2, so that this meat from the screw conveyor detected and added in a generally tubular shape to the interior of the tubular member 7 ; will lead. In this way the pipe 7

The meat supplied consists of individual pieces or parts in the sense that they are not cut or minced, as is the case with driven meat is the case. Instead of-"'"

P whose keep these pieces of meat 'or strips

their property as such, however, are "compressed" in the tube.

The length of the tube 7 should be large enough to allow the pieces of meat to be compressed ^:

radially inward to a substantially 'solid'

... »- _. . . . To effect a rod, * 3but not so great,

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that the advancement of the meat from the Cylinder 3 creates excessive frictional heat between the screw conveyor and the one with it engaging meat parts generated. Excessive frictional heat is that Heat, which leads to a discoloration of the meat parts and the length of the tube 7, which is required is to allow adequate packing without generating excessive heat achieve depends on the two diameters of the cylinder 3 and the tube 7, the speed of rotation of the drive motor and thus the screw conveyor 4 and the advance of the pieces of meat to the funnel abv The problem of avoiding excessive heat development can be solved by the above-described relationships between the diameter of the tube 7 and the root circle the screw 4 loosen.

The packed in the tube 7 meat is from this in the housing 6 still in the form of a solid Bar delivered. The meat that emerges first from the tube at the beginning of the process sits down against the closed end of the housing 1o and lets the latter begin to drain from the pipe 7.

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As soon as the length of the meat stick emerging from the tube 7 increases, the enclosed one becomes The rod is gripped and supported by the upper run 15 of the conveyor belt 11 and thereby conveyed away from the meat grinder. The speed of movement of the upper run 13 of the conveyor belt should be chosen that they are essentially the flow velocity of the packed meat from the tube 7 corresponds, whereby one loads on the screw conveyor 4 and its drive motor prevented by the generation of the movement the full length of the meat stick squeezed out of the cylinder 3. the Movement of the meat rod from the meat grinder with essentially the squeezing speed of the The rod also helps maintain a substantially uniform diameter of the rod.

It is not necessary that the pressed meat rod be picked up by a conveyor. You can also get the meat stick from a smooth surface table or the like let take up, with an assistant the. Meat rod along the table at the jetting speed

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At a suitable distance from the outlet end of the pipe part 7 the pressed meat stick is cut into pieces by a knife 15. The knife is a rotating knife and vertically movable on an overlying shaft (not shown) stored or can be operated by hand. In every IPaIIe the extruded rod is made packed pieces of meat in a variety of substantially uniform lengths or Pieces 16 cut up that can be packed in a box.

The diameter and length of a piece 16 can fluctuate within certain limits. The diameter of a piece 16 should be slightly smaller than that Diameter of the shell of a meat grinder of the usual manufacture can be chosen so that the piece of meat can be inserted directly into the meat grinder without> having to cut it lengthways, Most meat grinders are the same size, so that. For. all practical purposes the. Diameter of Pieces 16 are uniform and therefore different from the usual Meat grinders, which can be recorded,

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The length of the piece 16 depends on the length which is convenient to handle but is likely to no larger than a maximum of 60 cm (2 feet), although this is the length of the individual pieces of meat not intended to be limited to any "particular size".

The point or zone at which the squeezed meat rod is cut to form pieces should be far enough downstream from the exit end of the tube 7 so that there is no risk of meat subsequently squeezed out of tube 7 to burst previously squeezed meat out of the Housing 9 upstream of the cutting zone is avoided. This danger can be avoided by cutting the rod at a point J> o cm (1 foot) or more downstream from the free end of the tubular member 7.

After a predetermined number of pieces of meat is packed in a box 17, the latter can Place in a freezer where the contents are frozen. The frozen pieces of meat

are then stocked in a Prier supply room

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held or in refrigerated trucks or refrigerated railroad cars transported to the consumer.

If desired, the conveyor belt 11 can through a quick freezing system prior to removing the cut pieces 16 for packing into a The box. This way you can go through the stages of packing and freezing turning back.

If the frozen pieces 16 are sold to a consumer,

"for example a meat market, delivered, then the boxes with the pieces of meat can be stored in the market's refrigerator for about 1/2 hour Use to be stored at what time one or more boxes or a preselected one Number of pieces of meat taken from the freezer at the beginning of thawing. There thaws a piece of meat with a diameter of approx. 37 - 50 mm (1 1/2 - 2 ") considerably faster, than a 22-27 kg (5o-6o pound) block of meat is used to prepare the Meat pieces 16 take much less time to spin than to prepare a block from a frozen meat for the same purpose.

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If a piece of meat is in the cranking condition, it will easily pass through transport the butcher to the meat grinder. If the housing 9 is edible, then both the piece of meat as well as the housing are inserted into the meat grinder. Is the case not edible, then the butcher simply slits it open with a knife and separates it from the meat, whereupon the piece of frozen meat is introduced into the meat grinder.

It can be seen from the preceding description that the sawing of frozen pieces of meat is now has become unnecessary. In addition, it is considerably easier to handle pieces of fleece 16 than heavy and large blocks of meat. Further, the time required for freezing the pieces of meat is and electrical energy much less than the time required to freeze large blocks and electrical Energy. In addition, it takes less time to defrost the pieces of meat, so that a Butcher doesn't need to freak out large quantities of meat at any given time. So you can get the meat sell cheaper.

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It has been shown that sawing Meat blocks of the type described above for generating WMrms in the vicinity of the Saw blade leads. The heat absorbed by the meat favors bacterial activity and this bacterial activity limits the amount of time the meat can be stored advantageously can. Since the meat processed according to the invention does not need to be sawn, is it is possible to store such meat for considerably longer periods of time. In other words the meat processed according to the invention has a greater useful life.

- patent claims -

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Claims (1)

Patent claims 1. Method of processing boneless meat for subsequent crushing, characterized in that that the pieces of meat are tightly enclosed in an elongated housing to form a substantially rigid rod, which is then cut into substantially uniform lengths, which are then frozen. 2, method according to claim 1, characterized in, that the pieces of meat are compressed into the rod and then pressed into the housing to be introduced. 5. The method according to claim 2, characterized in that that the enclosed rod supports and in the extrusion direction as well as substantially is moved with the extrusion speed. 4. The method according to claim 3 »characterized in that that cutting the rod into lengths in a zone downstream of the lead-in the pieces of meat into the housing and thus a bursting of the pieces of meat from the housing 909835/0103 _ ₂₁ _ -21-upstream was ta this zone is prevented. 5. Knot-free meat product, manufactured according to one or more of the preceding claims. 909835/0103 Blank page