DE478159C - Process for making caseless sausage - Google Patents

Process for making caseless sausage

Info

Publication number
DE478159C
DE478159C DEH110626D DEH0110626D DE478159C DE 478159 C DE478159 C DE 478159C DE H110626 D DEH110626 D DE H110626D DE H0110626 D DEH0110626 D DE H0110626D DE 478159 C DE478159 C DE 478159C
Authority
DE
Germany
Prior art keywords
sausage
making
caseless
sleeve
sleeves
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEH110626D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CARL HUSTER
Original Assignee
CARL HUSTER
Publication date
Priority to DEH110626D priority Critical patent/DE478159C/en
Application granted granted Critical
Publication of DE478159C publication Critical patent/DE478159C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

Verfahren zur Herstellung darmloser Wurst Bei der Herstellung darmloser Wurst ergeben sich besondere Schwierigkeiten bei der Trocknung der Wurstmasse nach eingetretener Eiweißstarre. Diese Schwierigkeiten bestehen teils in der Schwierigkeit des Transportes bzw. der Umlagerung der zwar in Form gebrachten, aber noch nicht in eine innere Bindung eingetretenen Wurstmasse, teils entstehen sie dadurch, @ daß die während der Trocknungszeit angewendeten bekannten Geräte wohl geeignet sind, die äußere Form der Wurst zu erhalten, aber gleichzeitig den Trccknungsvorgang selbst ungünstig beeinflussen, als auch in Verbindung damit eine ungünstige Verlängerung der Trocknungsdauer hervorrufen.Method of making gutless sausage When making gutless sausage Sausage results in particular difficulties in the drying of the sausage mass protein rigidity that has occurred. Part of these difficulties is the difficulty the transport or the relocation of those that have been brought into shape, but not yet Sausage mass that has entered into an inner bond, in part they arise as a result of @ that the known devices used during the drying time are well suited, To maintain the external shape of the sausage, but at the same time the drying process itself have an unfavorable influence, as well as an unfavorable extension in connection with it the drying time.

Diese Schwierigkeiten werden nach der Erfindung dadurch behoben, daß die aus einer bekannten Erstarrungshülse entnommene geformte Wurstmasse in eine Hülse mit größerem Durchmesser als die Wurstform selbst gestellt wird. Die Wandungen der weiteren Hülse sind zum freien Durchtritt von Luft und Räuchergasen mit zahlreichen Öffnungen versehen. Infolgedessen wird die Wurstmasse durch die weite Hülse gegen äußere Beschädigung geschützt und, da die Hülse mit einem Aufhängebügel versehen ist, in der Hülse bequem wie eine im Darin hergestellte Wurst im Trockenraum bzw. in der Räucherkammer aufgehängt. Infolge des freien Durchtritts von Luft und Räuchergasen kann daher die Wurstmaise in kürzester Zeit getrocknet werden, da der Austritt der Feuchtigkeit durch keine hindernde Wandung mehr aufgehalten wird, und anderseits kann die Wurstmasse durch Anlehnung an eine Seite der Hülsenwand genügende Stützung erfahren, bis die ausreichende innere Bindung der Wurstmasse der Wurst die benötigte Festigkeit gegeben hat.These difficulties are eliminated according to the invention in that the shaped sausage mass removed from a known solidification sleeve into a Sleeve with a larger diameter than the sausage shape itself is made. The walls the other sleeve are for the free passage of air and smoke gases with numerous Provide openings. As a result, the sausage mass is countered by the wide sleeve External damage protected and, as the sleeve is provided with a hanging bracket is comfortable in the sleeve like a sausage made in it in the drying room or hung in the smokehouse. As a result of the free passage of air and smoke gases the sausage corn can therefore be dried in the shortest possible time, since the emergence of the Moisture is no longer held up by any obstructing wall, and on the other hand the sausage mass can provide sufficient support by leaning against one side of the sleeve wall experienced until the sufficient internal binding of the sausage mass of the sausage is required Has given strength.

Eine Ausführungsform von Trocknungshülsen zur Durchführung des neuen Verfahrens ist in der Zeichnung in Seitenansicht, zur Hälfte geschnitten, dargestellt.One embodiment of drying sleeves for carrying out the new The method is shown in the drawing in a side view, cut in half.

Claims (1)

PATENTANSPRUCFI: Verfahren zur Herstellung darmloser Wurst in Rohfleisch- und Kochwurstarten, dadurch gekennzeichnet, daß die in Erstarrungshülsen gepreßte Wurstmasse nach der eingetretenen Eiweißstarre in Hülsen getrocknet und geräuchert -wird, die im Durchmesser größer als die herzustellende Wurst sind und Wandungen für freier Durchtritt von Luft und. Räuchergasen besitzen. PATENT CLAIM: Process for the production of sausage without sausage in raw meat and cooked sausage, characterized in that the sausage mass pressed into solidification sleeves is dried and smoked in sleeves after the protein rigidity has occurred, which are larger in diameter than the sausage to be produced and walls for free passage of air and. Have smoke gases.
DEH110626D Process for making caseless sausage Expired DE478159C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH110626D DE478159C (en) Process for making caseless sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH110626D DE478159C (en) Process for making caseless sausage

Publications (1)

Publication Number Publication Date
DE478159C true DE478159C (en) 1929-06-20

Family

ID=7171108

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH110626D Expired DE478159C (en) Process for making caseless sausage

Country Status (1)

Country Link
DE (1) DE478159C (en)

Similar Documents

Publication Publication Date Title
DE478159C (en) Process for making caseless sausage
AT395931B (en) METHOD FOR PRODUCING A MEAT PRODUCT
DE542681C (en) Device for the production of sausage products without casing
CH537203A (en) Filter pipe, in particular for wells, method for its production and device for carrying out the method
CH446159A (en) Process for the production of tobacco smoke filter sticks and apparatus for carrying out the process
DE473004C (en) Method and device for the production of sausage products without casing or the like.
DE1517277A1 (en) Starting material for the manufacture of filters for tobacco products
DE831812C (en) Method and device for dividing stuffed sausage skins
DE470788C (en) Process for the production of nicotine stopper plugs for cigarettes
DE420216C (en) Locking and hanging device for sausages
DE454084C (en) Clothes hanger with a wire neck support
DE642843C (en) Process for smoking canned sausages (sausage chains)
DE805346C (en) Method and device for the production of cooked and / or smoked food, such as sausages or cheese
DE408400C (en) Process for coloring wooden beads, trimmings, etc. like
DE945877C (en) Method of making leaf garlands
DE406229C (en) Process for the production of bamboo and other imitations of cane
DE472278C (en) Process for upgrading cigarettes from packaging
DE432341C (en) Procedure for preparing the upper leather for pinching and fastening the sole
DE387859C (en) Self-tie press
DE419262C (en) Process for the production of seamless artificial skins
DE643464C (en) Process for the production of water color bodies
DE1546438A1 (en) Process for the production of tobacco foils
DE589607C (en) Process for the manufacture of cylindrical wire screws of very small diameter from very fine wires
DE591252C (en) Arrangement for binding sausages
DE551462C (en) Trousers holder with three wooden clamping strips next to each other for clamping two pairs of trousers or other items of clothing