Classifications

• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
  • A22C7/0007—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products specially adapted for making multi-layered meat products

Definitions

• the invention relates to a filling head for a device for the production of pies with a plurality of partially enclosing filling tubes with different cross sections forming one or more figures and with feed lines opening into the filling tubes for feeding the sausage meat.
• Devices with filling heads for the production of pies are known (DE-PS 3 403 753). They essentially consist of a table, a plate which is driven to move up and down in this table, a stand connected to the table and holding a cantilever above it, and the filling head attached to the cantilever.
• the filling head has two filling tubes which are concentrically arranged around one another and feed lines which open into these. These lead to two filling devices from which two different types of sausage meat are fed. With the known device, patties can be formed from the two types of meat.
• the inner filling tube of the filling head has a heart shape in cross-section and the outer filling tube has a cylindrical shape
• a pate is formed which can be cut into slices, which have a heart-shaped sausage meat in the middle and the other sausage meat encircling it in a circular shape.
• Customers' demands are increasing more and more.
• the efforts of butchers and the meat processing industry to offer pies with an increasingly varied taste and which appeal to the eye to an even greater extent are increasing. This results in the Desire for the mechanical production of pies from three or more different sausages.
• a filling head, with which a pate can be made from three sausages is already known (DE-GBM 8 633 666).
• a device for producing hamburgers US Pat.
• the sausage meat or beef meat from which hamburgers are formed has a rough structure.
• the tissue fibers can still be seen with the naked eye.
• the hamburgs should not deform irregularly when roasting. Flesh juices escaping from the fibers when heated should remain trapped in the hamburger.
• the hamburger should be loose and easy to bite. This requires an irregular alignment of the tissue fibers.
• air must be enclosed between the individual fibers or fiber structures.
• the beef fat is pressed into the mold through a perforated plate.
• the holes in this perforated plate are not smooth cylindrical. At their end facing the shape they are narrowed.
• Such filling pipes can be manufactured. Difficulties arise when operating a device with such filling tubes. In the filling tubes with a small cross-sectional area, the brew is braked during one pass. This results in areas of low density in the pate and in the slices cut from this. Sausage meat from neighboring areas is pressed into this. In the example mentioned, this means that the dividing lines between the individual parts of the face become blurred.
• the object of the invention is to design a filling head in such a way that the pate and the slices to be cut on it are given the same density over their entire surface even in filling pipes with different cross-sectional areas.
• the solution to this problem is obtained in a filling head of the type mentioned in the introduction according to the invention by a device provided in each filling tube for throttling the passage of the meat. With these devices, the passage or the throughput speed of the sausage meat in each filling tube is reduced to a minimum value.
• the throughput speed, measured in volume per area, is Chen filling pipes kept constant at a low value.
• the table with the can standing on it is lowered at a low speed, the sausage meat emerges from all the filling tubes at the same speed (volume per area). This means that the resulting pate has the same density over its entire area. Regardless of whether the filling tube has a small or large cross-sectional area or only represents one eye or a large area of the face, the various types of meat are placed in the can with the same density.
• the devices for throttling the passage of the meat are perforated plates.
• a single perforated plate passes through all of the filling tubes at an angle of 90 °.
• the perforated plate with the largest cross-section has a perforated plate running at an angle of 90 ° to it, with a smaller-diameter filler tube being placed on the underside of the perforated plate and in the case of filler tubes which are charged with another sausage meat are, these opposite lines are placed on the top of the perforated plate. It is thereby achieved that the same or different sausage meat is fed to the different filling tubes.
• Holes can have a circular shape or another geometric shape.
• 1 is a side view of a complete device
• Fig. 2 on a larger scale a longitudinal section through the filling head
• FIG. 3 shows a section along the section line III-III in FIG. 2.
• the device consists of the table 12 and the plate 14 located above it.
• the pressure cylinder unit comprising the cylinder 16, the piston 18 and the piston rod 20 is arranged under the table 12.
• the pressure cylinder unit is operated pneumatically or hydraulically and is infinitely variable.
• the device also includes the pressure medium source 22, a pump which is connected to the cylinder 16 via the pressure lines 24.
• the can 26 is on the plate 14. This is filled with the various types of sausage meat.
• the can 26 with its jacket 30 bears against it.
• a stand 32 is also attached to the bracket 34 on the plate 14. This indicates ne large opening on which a cover 36 is placed.
• the outer filling tube 38 is held in the opening.
• the inner filling tubes 40, 42, 44 and 46 lie within this outer filling tube 38, which has the largest cross-sectional area.
• the feed lines 48 to 54 open into these inner filling tubes 40 to 46.
• a feed line 56 leads to the outer filling tube 38
• the perforated plate 58 or the perforated plates 58 are located in the filling pipes and the feed lines. As stated, it is within the discretion of the designer whether he uses a single or more perforated plates. Both versions fall under the invention. For this reason, they are not shown in the drawing particularly or "differently.
• FIG. 2 shows the feed lines 48 to 54 just mentioned for the inner filling pipes 40 to 46 in detail.
• FIG. 2 further shows the supply line 56 for the outer filler pipe 38.
• the various supply lines are located under the cover hood 36.
• the supply lines 48 to 54 converge. Together, they are connected to a single meat source, a so-called pusher. This means that a sausage meat emerges from the inner filling pipes 40 to 46 and another sausage meat emerges from the outer filling pipe 38 r which is connected to the feed line 56.
• This is not essential to the invention; other combinations and assignments are possible.
• the section in Fig. 3 shows that the outer fill tube 38 is circular.
• the inner filling tubes 40 to 46 have different shapes and together form a face.
• a single perforated plate 58 that fills the entire cross section of the outer filling tube 38 can be used. It is also possible to use a plurality of individual perforated plates 58, each of which only fills the cross section of one of the inner filler tubes 48 to 54. Other combinations are also possible.
• a perforated plate 58 can be used to cross-section two or another number of fillers. fill pipes.
• the feed lines 48 to 54 and the feed line 56 are fed with sausage meat.
• This can be the same or different types of meat.
• the operation of the device according to the invention now proceeds as follows: the plate 14 is raised with the can 26 standing on it until its bottom strikes the lower edge of the filling tubes. Then the two filling devices, not shown, which feed the sausage meat to the feed lines, are switched on. The pressure medium source 22 is switched to lowering. The filling speeds of the two filling devices and the lowering speed of the plate 14 and the nozzle 26 are matched to one another. The can 26 is filled without air pockets, pressings or areas of low density.
• the perforated plate 58 ensures that the sausage meat passes through it uniformly despite the different cross-section of the individual filling tubes.

Landscapes

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

Applications Claiming Priority (2)

Publications (1)

Family

ID=6327589

Family Applications (1)

Country Status (3)

Families Citing this family (3)

Family Cites Families (10)

• 1987
  • 1987-05-15 DE DE19873716237 patent/DE3716237A1/de active Granted
• 1988
  • 1988-05-13 EP EP19880904463 patent/EP0314743A1/de not_active Ceased
  • 1988-05-13 WO PCT/DE1988/000290 patent/WO1988008670A1/de not_active Application Discontinuation

Non-Patent Citations (1)

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