DE4026501A1 - Meat processing in brine in impacting and salting drums - meat pieces are impacted at low temp. by independent smooth surfaced bodies absorb frictional heat - Google Patents

Abstract

In a process for salting meats e.g. cooked ham, the pieces of meat are subjected to mechanical impacting at a low temp. The invention describes a method of using conventional impacting and salting machines with rotating drums to mechanical hammer the meat and simultaneously absorb the frictional heat produced. The hammering action is achieved by a prescribed number of spherical-like bodies which are uniformly distributed among the pieces of meat. The heat-absorbing bodies have raised and depressed regions with smooth surfaces. USE/ADVANTAGE - The invention is used for treatment of meats in salt water, permits the use of cheaper machinery and enables process duration and intensity to be controlled according to the number and temp. of the bodies.

Description

To cook cured meat in the meat products industry such as B. Do not pickle cooked ham for days need, but to be able to manufacture rationally, become rumbling and salting machines with rotating Drums used. In these, those that are partially sprayed with brine are sprayed Pieces of meat of different sizes through the Rotational movement of the drums mechanically stressed, whereby the desired effect of even distribution the brine and thus the protein digestion is reached in a short time. If this treatment is carried out at When the freezing point is reached, the pickling sheet is distributed faster and at lower temperatures due to greater firmness of the meat no damaged or torn pieces of meat.

So far, the following are the main ones Processes and machines known:

Point 1
Machines with drums that have drivers on the inner surfaces that take the pieces of meat up and let them fall freely again.
Point 2
Processes which add mechanical stress to the pieces of meat by adding whale bodies to the drums. This is described in PS 35 27 575.
point 3
In order to reduce the more or less harmful meat heating that occurs in all machines and processes, on the one hand through heat absorption from the outside by the drum and on the other hand through internal frictional heat, OS 27 20 732 describes a drum with a cooling jacket and also theoretically conceivable cooling lines in the agitator, which serves as a carrier.
Point 4
OS 38 13 637 eliminates the problem of unwanted meat heating by placing heat sinks in the drum.

This prior art still shows considerable Disadvantages.

While the machines according to items 1 and 3 high investment costs cause the meat anyway not treat optimally and today's hygienic Hardly any requirements for complete cleaning follow, the whale body lets through according to point 2 increased internal friction the process temperature such increase that the meat resistance strong is reduced and the pieces of meat depending on Design of the whale body surface partially be severely torn. It is completely unthinkable in today's meat industry a whale body made of assembled wooden segments or unusable with cleaning technology rugged surface.

As generally known, but not yet optimal feasible, the fact that cooked cured goods applies can only be produced economically if but intensive mechanical processing of the Pieces of meat the process temperature at about 0 ° C almost  can be kept constant.

This object is achieved by the invention by being independent in the rumble and salting drums Bodies are brought out, each one individually at the same time effect the rumble and cooling effect.

With the meat become the independent body simply inserted into the existing machines and are distributed by the rotation of the drum supported by their surface structure, homogeneous between the pieces of meat. The resulting excellent mode of action is in itself from the individual stand of techniques. Nevertheless, the use of the invention results Body decisive advantages. These are essentially:

• - Use simpler, cheaper, less sensitive Rumble and salting machines, many of which already exist are present and thus the investment costs limited to the inexpensive body stay.
• - Machine size and amount of meat determine the Number of bodies, with which one and the same body usable for both small and large companies are.
• - The handling, transport and storage of the Body is done with existing means.
• - The body can be done by simple, well-known procedures 100% sterile to be cleaned.  
• - For the first time, these independent bodies enable the process parameters "mechanical processing" and "process temperature" to be varied independently of one another and thus also to be adapted to the existing meat quality.
  The z. B. with tough muscle meat, stronger mechanical processing so far mainly brought so-called heat nests with the clumping of several pieces of meat with the consequence of uneven product quality.
  Due to the uniform distribution of the body according to the invention, each piece of meat is rumbled and cooled immediately at the place where heat is generated, ie also in the meat mass.
• - Charging the body with cold can, for. B. very easily done by storing in the refrigerator with what additional investment costs can be prevented.
• - The process duration and intensity can be varied depending on desired goods quality by the number and Regulate body temperature.
• - Due to the external shape of the body can be Ratio of volume to surface area the cooling capacity and cooling capacity can be determined. Bodies of similar size are preferred how to use the pieces of meat.
• - With a slightly structured, spherical shape the body becomes a quick, homogeneous distribution between the pieces of meat what a ideal cooling means the same. At the same time this form ensures maximum pressure energy passed to the meat without local, too high Generate pressure peaks that damage the meat would.  
• - Conventional machines need thanks to the um sometimes up to 80% compared to static Meat salting process, reduced manufacturing time because of, no longer placed in the refrigerator to become what a high cost and space saving means.
• - With these bodies it is now also possible to salt raw ham in drums. So far, this salting process could not be implemented because the sandy salt destroyed the soft fat layers.
  Due to the strong cooling effect of the evenly distributed bodies, however, the fat becomes stiff and resistant, so that the salt can be massaged in without any problems.
• - The choice of materials and manufacture of the invention Body naturally takes place after one known methods taking into account of the mechanical, procedural and state of the art in food technology.

One in terms of optimal function, more economical Production and easiest cleaning possibility very good design of the body according to the invention is shown below.

Fig. 1 shows a side view of a body.

FIG. 2 shows the cross section of the body from FIG. 1.

The whole body 1 has a spherical shape. The elevations 2 and the depressions 3 are arranged in a groove-like manner, in parallel, and bring about an enlargement of the surface. The large radii R 1 enable problem-free cleaning of the body and lead to the formation of the radii R 2 , which are provided together with the elevations 2 for the increased pressure load on the pieces of meat. This body, which is optimal in terms of production technology and cost, consists of a container 4 produced by the blow molding technology with a cold-resistant and food-tested plastic wall 5 with a smooth and non-porous surface. The container 4 is filled with a mixture 6 of water and a means lowering its freezing point. Thanks to its high specific heat, water is ideal as a cold storage medium.

With a body mass of approx. 1.5 kg and a body volume of approx. 1 dm³ is a homogeneous distribution and good cooling performance as well as a universal Can be used for different meat sizes and Given machine sizes. Because in this configuration the body is specific Weight is slightly larger than that of the meat, is caused by the movement of the drum an increased mechanical masier effect, also called rumble effect, without the homogeneous due to excessive sinking forces Affect distribution of the body.

For the invention it is of course insignificant from which material combination and with which manufacturing process the Bodies are generated.

Rather, it also opens up for other areas the possibility of new ones in the food industry Production method.

Claims (10)

1. A process for the production of cured cured goods in pile and salting machines with rotatable drums, characterized in that independent bodies are given in the drum, each of which simultaneously causes a rumble and cooling effect. 2. The method according to claim 1, characterized in that that the independent bodies are homogeneous distribute between the pieces of meat. 3. The method according to claims 1 and 2, characterized characterized that the independent body mechanically on the drum movement Cut in pieces of meat and at the same time absorb heat. 4. The method according to claims 1 to 3, characterized characterized in that the number of independent Body according to the amount and quality of meat and the desired process temperature judges. 5. The method according to claims 1 to 4, characterized characterized that the mass of independent Body in the drum 0.3 to 1.5 times the meat mass. 6. Independent body according to claims 1 to 5, characterized in that its smooth in itself Surface has elevations and depressions.   7. Independent body according to claims 1 to 6, characterized in that it consists of a container which is filled with cold-storing agents is exist. 8. Independent body according to claims 1 to 7, characterized in that its shape is one Sphere with large volume to surface ratio comes close. 9. Independent body according to claims 1 to 8, characterized in that its specific Weight is between 0.75 g / cm³ and 1.4 g / cm³. 10. Independent body according to claims 1 to 9, characterized in that their size the 0.3 to 1.5 times the size of the meat.