DE3432709A1 - Method for controlling mincing - Google Patents

Abstract

The invention relates to a method for controlling mincing, especially for the manufacture of sausage meat for scalded sausage and finely minced uncooked sausage. <??>The aim of the invention is to produce sausage meat of a high quality which is as consistent as possible. <??>The object of the invention is to control metering of the water poured in and/or determination of the switching off time in dependence on the specific qualities of the type of meat in question. <??>The object is achieved according to the invention in that the electricity consumption of the driving motor of the cutting shaft is measured and water is added or the motor is switched off, depending on the sausage meat to be produced, when maximum power levels have been exceeded. <IMAGE>

Description

The invention relates to a method for controlling the cutter, especially for the production of sausage meat for boiled sausage and fine sausage raw sausage.

The boats is a major step in the production of cooked sausage · The necessary for the respective Brühwurstsorte ingredients with the addition of water are crushed, homogenized and emulsified. The resulting mixture is called sausage meat and is the base for the end product scalded sausage, which is made from the sausage meat after special heating processes.

So far, special experience has been required for cutting because the specific properties of the meat are taken into account need to be, especially with regard to the water-binding capacity regards.

The most complex process is the hand-controlled cutter, which can only be carried out by experienced specialists. The cutter process can only be controlled by hand soaping the sausage meat. The cutter master determines then the amount of bulk water and the time of termination. The quality of the sausage meat depends to a large extent on experience of the specialist staff.

With modern program-controlled cutter mixers the manual effort is reduced and extends to the correct dosage of meat, fat and water, the prerequisite for this is the specification of fixed processing parameters (cutter duration, time of pouring water, amount of pouring water). However, since the meat does not have constant chemical-biological properties, you are forced to specify the processing parameters of unfavorable meat properties for the program in order to guarantee the success of each batch. The consequence of this is that the sausage meat quality fluctuates and the water-binding capacity is not always used.

The aim of the invention "is" as consistently good as possible Sausage meat quality when the legally permissible addition of water is used ·

^ The object of the invention is to control the dosage of the bulk water OJ or the determination of the switch-off time as a function of

V ^ to the specific properties of the respective Pieischsorte ^ steer.

According to the invention the object is achieved in that the electrical ! Power consumption of the drive motor of the knife shaft measured and, after passing through the power raaxiiaa, the water supply or switching off the engine depending on the one to be produced Sausage done «,

Preferably 7 / ird for making the sausage meat for scalded sausage driving through the greatest power consumption first, preferably the main amount of water, added and after passing through the next maximum, either another, Now preferably a small amount of water is added and this Repeat this step until after the addition of water the Power consumption no longer or hardly increases or a small amount of water is constantly added until the power up would decrease.

To produce a sausage meat for fine sausage, such as Llettwurst or fine tea sausage, cferKotor is used after driving through the maximum of the power consumption after a short, previously set time is switched off.

The bulk water dosage is dependent on the Performance curve objectively controlled after a dosage. The './asserbindungsvermb'gen of the respective type of meat can be full used and at the same time ensuring good quality. Also in the production of the sausage meat for fine sausages Raw sausage is the point in time at which the maximum one is passed Safe criterion from which the shutdown of the motor is precisely controlled, taking into account the meat properties can be ,, This is also at the same time the way to the automatic Control of a cutter for sausage meat production opened.

In the drawings-shows.- - ^;

ο 4 J Z / U y

Fig. 1 is a diagram of an automatic according to the method controlled cutter,

Pig, 2 the process sequence for the production of the sausage meat for boiled sausage in a step variant,

Pig, 3 the procedure for the production of the sausage meat for Boiled sausage in a second variant and

Pig. 4.-the procedure for the production of the sausage meat for fine-fried raw sausage.

In the Sehneidmischer 1 sausage meat for boiled sausage production is made prepared. The knife shaft is powered by motor 2, the mushroom head with motor 3 and the cutter bowl by motor 9 powered. A current transformer 4 is connected to the motor 2 a power meter 5 is connected. His Auagangaa signal is connected to a microprocessor 6. The microprocessor controls via a servomotor or a solenoid valve 8 die Schüttwaaaerzugabe 7. It also controls all three drives.

First of all, sausage meat for boiled sausage is to be produced. The cutter is loaded automatically or by hand. at At the beginning of the Kutterna the power meter remains switched off. There is a high power consumption. After a predetermined short time, the microprocessor switches the solenoid valve 8 on and doses the approximately expected bulk waaaer addition · At the same time it also switches on the conduction meter a. After an initially steep drop, the power requirement the power consumption of the motor 2 increases with the increasing mixing up to a level that is now lower Maximum again. The microprocessor then triggers a renewed addition of what is now a smaller amount of water. This process is repeated one or more times until the power consumption increases after the last addition of water is only insignificant. The ejector mushroom is sunk and the sausage meat is conveyed out of the cutter bowl.

A second variant ^ "ur" -Siiey ^ rucg of the cutter is in Pig. 3 shown «, after the main amount of water is constantly a small '/' added asserrjenge until the power consumption drops.

^CT When making sausage meat for fine Itohwurst sausage, the same device can be used. However, as is known, no water is added. In this case, only the point at which the uttering process was terminated needs to be precisely determined. This point in time is reached a short time after the maximum has been passed, with d:>, time span depending on a threshold value meter assigned to the power meter, uncomplicated in a few attempts is to be determined.

Reference number.

343270

1 cutter mixer

2 motor to drive the kesser shaft

3 motor for driving the ejection mushroom

4 current transformers

5 power meter

6 microprocessor

7 Measurement of the amount of ice water

8 servomotor or solenoid valve

9 Motor for driving the cutter bowl Q amount of water

P performance
t time

Claims (4)

Claims - "'-'" - * - "" - '■ "^ / °? 7 Π Q 1. A method of controlling the cutter, characterized in that da £ the electrical power consumption of the drive motor measured on a wave of the eater, and after passing through the power range adding water or switching off the! viotor in Depending on the sausage meat to be produced. 2. The method according to claim 1, characterized in that for the preparation of the sausage meat for boiled sausage after passing through the first maximum of the power consumption a first, preferably the main amount of water is added and after passing through the next maximum a further, now preferably wise small amount of Vifasser is added and the last Step is repeated until the power consumption no longer or hardly increases after the addition of water. 3. The method according to weeding claim 1, characterized in that for Production of the sausage meat for scalded sausage after passing through the first maximum of the power consumption a first, preferably the main amount of water added and after passing through the next maximum constantly a small amount of water flows in until the power consumption decreases. 4. The method according to claim 1, characterized in that for Production of a sausage meat for fine sausage, such as Mettwurst or fine! Teewurst, the motor after driving through the maximum of the power consumption still a short, before works for a specified time and is then switched off. For this purpose 3 sheets of drawings