DE4231093C1 - Shaped meat product prodn. e.g. sausages - by packaging raw material into air and water permeable bag or between foils, evacuating, shaping and maturing - Google Patents

Abstract

Prodn. and shaping of sausage, meat and similar products involves (i) introducing the raw material into an air and water permeable bag or between air and water permeable foils; (ii) spreading the raw material and simultaneously subjecting it to vacuum; (iii) subdividing the raw material into individual strands or other shapes; and (iv) subjecting the product to a conventional maturation and drying process. The raw material is pref. fed directly from the mincer into the bag or between the foils, the mincer end temp. pref. being sub-zero to avoid fat film formation. After evacuation, the bag or foils are end-sealed e.g. by welding. The product is pref. shaped between two screens which support the product also during the subsequent maturation and drying process. ADVANTAGE - The mfg. costs are reduced and contamination with germs is reduced. The efficiency is increased and long term prodn. reliability is also provided.

Description

The invention relates to a method for producing raw sausages, meat products and similar products and their gentle design.

It is known that in a cutter or wolf Comminuted raw material and then together with the additives are mixed. By means of a conveyor (Filler) the sausage meat is in a mold brought, usually by the gut used is determined.

When cutting and filling are different, themselves conflicting quality requirements of the raw material. On the one hand the temperature should be kept as low as possible, grease softens above + 8 ° C, lubricate and an unwanted fat film forms. On the other hand but it creates difficulties with the conventional Process very cold raw material homogeneously and to fill in free of air.

For cost reasons, the aim is the personnel-intensive Filling process to be carried out continuously. The is achieved by buffer production of the cut raw material reached. Such stockpiling is difficult but the temperature control and also increases the risk contamination with germs, especially since non-compacted filling has an extremely large surface having.

To avoid air pockets, according to today's State of the art, the sausage is first pressed (compressed and evacuated) and then still has funding routes for filling in casings or for shaping as to gut gutless goods.

All previously known filling methods have in common that to the end of a conveyor (filling pipe) Filling drastically several times under high pressure Changes in the funding cross section is subjected. Because of the high stress (pressure, friction, different flow rates) of the raw meat Fat films form inside the sausage and especially under the intestinal surface.

Lack of willingness to deliver water during maturation and dry phase can result from the unwanted Formation of grease film leads to faulty products.  

In DE-OS 23 25 644 "device and method for Forming frozen foods " Shaping frozen food products, for example fish sticks or minced meat portions, described. This is about that End product, namely a frozen food, with Using a press chamber and a molding chamber block to bring it into a certain form. It arrives so to the course and is only immediately before Eat heated.

In contrast, in the method according to the invention Raw sausage meat also shaped when frozen be used during the grinding, mixing and filling process to the formation of fat films avoid. In the subsequent production process the raw sausage meat must open as quickly as possible Temperatures above + 15 ° C are brought. The Finished raw sausage is in the raw condition cut resistant and salable. Both procedures are different due to their different Objective and handling not comparable.

In DE-AS 17 57 811 "molding press for raw sausages" is the shaping of small straw sausages in the intestine Pressure impact described. The cutter and Filling process for the production of the blanks in the intestine is no different from the conventional one Production method. The possible mistakes during this Production phase by smearing the meat are not excluded with the method used here. The new process dispenses with the shape Use of intestines. One according to the new production method manufactured small straw sausage is a caseless product.  

In DE-GM 82 26 184 "device for spreading of meat in a molded container " the shaping and venting of raw, with salt pretreated meat described by heating is made durable and dimensionally stable. The difference for the new production process it is not possible the coarse and frozen pieces of meat in Pressing ripening packs free of air compress and heat immediately afterwards. The The shaped meat is marketed in the cooked condition, e.g. B. as cooked ham, while Raw sausage, as the name says, in its raw state remains.

Another method of production is in the EP 00 57 478 "Process for shaping, pressing and Venting raw ham after boning and Sewing ". Boned, raw ham is due to temporary pressure and simultaneous Surface cooling with little air entrapment Pieces pressed together.

This process is used to shape raw sausages not applicable. It is for perfect maturation necessary that the raw sausage meat at least during the Ripening phase is kept under pressure.

G 84 00 834 U1 is a process for Manufacture of sausages, with the raw mass in compacted form is introduced into an intestine. This intestine is then divided into portions Parts divided. The technologically necessary The raw material is already compressed in the Filling device made. With the subject of registration the upstream compression in the Filling device or special machines (Raw sausage press). This also eliminates the complex Filling machines.

With all of the previously presented methods, the solution is the later task is not possible.

In DE-PS 39 12 072 "process for shaping of raw sausages, long sausages and similar Products from coarse pieces of meat " described that ready-to-fill sausage meat loosely in a Is poured out with the help of a stamp Mass compacted in one go and by one Device (grid spring cover) in the form below Pressure is maintained.

The new process dispenses with the shape Use of molds and lids. The necessary Investments can be kept lower, and the loading of the climatic chambers or vacuum containers with the shaped raw meat for ripening treatment easier.

The job is to complete the manufacturing steps of raw, dried sausage products and similar products to minimize contamination with germs reduce the economy through Increase cost savings and a big one Achieve production security (turn off Wrong productions).

This task is solved by the A1. This will immediately after the shredding process in the cutter in a sealable bag or between two connecting foils or cloths filled.

To avoid fat films, it is beneficial if the cutter end temperatures are in the freezer area. By cutting and mixing deep-frozen Raw material is achieved that the clear separation of Lean meat and fat is guaranteed and none Can form fat films.

The ripening material must comply with food law approved and permeable to air and water. To get reproducible products, that should Packing material for identical items always the have the same dimensions and the contents exactly be dosed.

The air is sucked off during the distribution in the Building or between the foils or under certain circumstances removed from the space by streaking. Of the Bags or the foils as well as wipes are through Welding, clipping, tying, permanent printing or Bending closed at the openings.

So that finished products of the same size are created, it will The filling material is distributed in the space so that it is is completely filled and the raw meat filling is a uniform strength.

The distribution and first compaction of the meat can can be achieved in that the filled and sealed raw meat ripen pack temporarily, if possible in a chamber under vacuum, the pressure two approaching a predetermined distance Press plates is exposed.

Between two gates matched to the pack size is then the evenly filled and sealed raw meat pack placed and through Approximation of the gates down to the material thickness of the Foils, lines or similar separation of the contents into individual strands, rhombuses, rectangles, circles etc. reached. The division of the raw meat by the Gate is maintained until the end of production. Due to the displacement of the sausage meat by the Gate bars, the sausage meat is permanently compressed and the pressure required for further maturation the respective shaped raw roast.  

The gate material should be made of rustproof, stable and rounded material on the contact surfaces consist. This will damage the Ripening material prevented, but still ensures that the shaped raw meat from each other be kept separate.

The contents are together with the locked gates warmed to maturation, dried and, if required smoked. The raw meat fillings can after the ripening and drying process the gates removed and marketed as a finished product.

Coarse pieces of meat can also be cut Compress raw sausage meat in ripened packs and "grow" into one during the ripening process "Raw ham" together when the coarse pieces of meat previously salted, seasoned, slightly peeled off and were treated with pickling ferments.

The flowing movements of the raw sausage meat, which in the conventional process during filling and Portioning process arise, omitted; it can no additional fat films build up as a result. The short production time and the possibility of being complete process frozen raw material, improve it the hygiene status considerably, so that faulty products due to unwanted contamination with germs become unlikely. By the bigger one Production security and the reduced effort in the filling and portioning process they are To set production costs considerably lower than with the usual manufacturing processes.

The cutter, filling and portioning process can, because none human intervention in this part of the world Production is required, fully automated become.

In addition to the unrestricted process, the new process enables Application of conventional maturing and Dry process, e.g. B. in climate smoke systems, including the Use of the latest production methods, such as ripening and drying in high negative pressure (DE-PS 39 12 071).

Claims (1)

Process for the production of raw sausages, meat products and similar products and their gentle shaping, characterized in that

• - The raw mass is placed in an air and water permeable bag or between air and water permeable foils,
• - the raw mass is then distributed and vacuumed at the same time,
• - the raw mass is divided into individual meat strands or other shapes,
• - The sausage meat thus treated is subjected to a known ripening and drying process.