EP0365601A1 - Charcuterie enveloppee d'une pellicule plate en collagene a structure reticulaire de surface et son procede de production - Google Patents

Charcuterie enveloppee d'une pellicule plate en collagene a structure reticulaire de surface et son procede de production

Info

Publication number
EP0365601A1
EP0365601A1 EP19880907072 EP88907072A EP0365601A1 EP 0365601 A1 EP0365601 A1 EP 0365601A1 EP 19880907072 EP19880907072 EP 19880907072 EP 88907072 A EP88907072 A EP 88907072A EP 0365601 A1 EP0365601 A1 EP 0365601A1
Authority
EP
European Patent Office
Prior art keywords
sausage
net
filling
meat
sausage product
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.)
Pending
Application number
EP19880907072
Other languages
German (de)
English (en)
Inventor
Herbert Jäger
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.)
Naturin Werk Becker and Co
Original Assignee
Naturin Werk Becker and Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Naturin Werk Becker and Co filed Critical Naturin Werk Becker and Co
Publication of EP0365601A1 publication Critical patent/EP0365601A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0056—Sausage casings nets and similar open structures to hold sausages and meat in general

Definitions

  • the invention relates to a sausage product, the sausage meat filling of which is surrounded by a covering, formed from at least one collagen flat film with laterally overlapping edges, and the outer surface of which is structured in a network-like manner.
  • the invention further relates to a method for producing such sausage products.
  • a burst is particularly to be feared in those places where the collagen film, which can only be subjected to comparatively little mechanical stress, is not supported and reinforced by the meshes of the enveloping hose network.
  • Such a burst which is not noticeable in a meat product with a coherent surface, would leak in the case of a sausage filling of the comparatively thin sausage meat at the damaged areas under pressure loss and thus lead to the general flattening of the cushion-like protrusions of the film.
  • collagen foils of the type already used for wrapping meat products with a coherent surface have been used without increasing the wall thickness, i.e. Without additional measures to improve the mechanical properties such as the bursting strength, they are also suitable for wrapping sausages which are filled with a liquid or pasty content, without causing damage.
  • the invention thus relates to a sausage product, the sausage meat filling of which is surrounded by a covering, formed from at least one collagen flat film with laterally overlapping edges, and the outer surface of which is structured in a network-like manner.
  • the network-like structure is provided by a network surrounding the sausage product, preferably formed a textile hose network.
  • Such collagen flat films are offered with a wall thickness of less than 20 ⁇ m. With good elasticity, they show sufficient strength for the application.
  • Suitable collagen flat films are already known. They are described, inter alia, in DE-PS 642 922. Such collagen films can be produced on a film casting machine (DE-PS 842 825 and US-PS 2,747,228).
  • Typical widths are 0.38 and 0.57 m.
  • the wall thickness is 7-40 ⁇ m, preferably 15-30 ⁇ m.
  • All textile cotton nets with rectangular, hexagonal or diamond-shaped meshes are suitable as textile tube nets. Nets are preferably used in which elastic threads are incorporated in the circumferential direction.
  • the net-like structure of the outer surface can be stamped directly.
  • the invention thus also relates to a sausage product in a collagen flat film, in which the net-like structure is permanently impressed directly into the outer surface.
  • the network structure is an integral part of the surface of the sausage product, while when wrapped with a network it is designed as a component separate from the sausage product.
  • Such an embodiment has the advantage that the network is saved.
  • it is surprising that only a temporary deformation of the surface is sufficient to produce a net-like structure, provided that the sausage meat is subjected to a heat or ripening treatment in which the sausage meat coagulates while maintaining the deformation for the purpose of producing the net structure . Then the action of a deformation force can be stopped:
  • the surface of the casing is permanently deformed and shows the structures of the shaping housing that exerts the deformation force (e.g. a wire basket is particularly suitable).
  • the invention further relates to a process for the production of such sausage products, which is characterized in that a covering is formed from at least one collagen flat film with laterally overlapping edges, the meat filling is pressed into the covering formed in this way and one on the outer surface of the covered sausage product net-like structure is applied.
  • a filling device is used, as was described similarly in EP-A-0 175 173, FIGS. 7 + 8, but with a fixed connection to the tube of a vacuum filler instead of the support surface (29) occurs.
  • a filling device adapted in this way sausages can be filled all standard caliber of 60 to 150 mm in diameter when the Kombina ⁇ tion of the tubes (24-26) is dimensioned in diameter so that in each case r denotes the pipe (26) nominal caliber.
  • EP-A-0 175 173 is incorporated by reference into the description.
  • the tube (26) is first filled air-free with sausage meat by the filler.
  • the film and net are then pulled forward so far that they can be combined and closed with a clip.
  • Filling can now be started, with the filling pressure filling the sausage from the sausage meat while the film and net are being removed from the device.
  • the casing is squeezed together and sealed with a double clip device. The finished sausage is cut off between the two clips. The next sausage can be filled immediately into the empty casing end remaining on the device and closed with the second clip.
  • cooked sausages and raw sausages can be filled, which are then to be treated further as is customary in the trade, without special consideration because of the low wall thickness of the collagen film or because the longitudinal edges of the film are only overlapped by about 10-20 mm without a fixed connection should be taken.
  • the net should be removed before the sausages are cut open. This is easily possible because no liability is formed between the film and the net when it is finished. In contrast, it is not possible and also not necessary to remove the thin film from the sausages because this is practically no longer to be found.
  • the collagen film is namely an integral part of the food produced and is intended for consumption.
  • a collagen tubular film intended for consumption. In order to withstand the pressure of the sausage meat, such a film must have a minimum wall thickness of 65 ⁇ m, which does not permit consumption together with the sausage.
  • such large-caliber raw and cooked sausages can be produced efficiently in the network. They look very appealing, appetizing and rustic.
  • the mesh can be dispensed with in that a mesh structure is permanently impressed on the surface of the sausage product covered with the collagen film.
  • This execution rungsfor is produced by the net-like structure being formed on the outer surface of the wrapped and filled sausage product by the action of a deformation force and by a subsequent heat or ripening treatment for the purpose of coagulating the sausage meat while maintaining the deformation force.
  • wire baskets which are put over the tube 24 of the filling device are preferably used instead of textile nets.
  • FIG. 2 shows a wire basket which is suitable for the procedure described below.
  • the cylinder is divided into two half-shells 36, 37 in the longitudinal direction. Both halves are pivotally connected to one another by a hinge 38 and are closed on the other side by quick fasteners 39.
  • the cylinder is provided with removable covers 40, 41 on the end faces.
  • FIG. 3 shows the device described in EP-A-0175173 with a wire basket ready for filling.
  • the film 33 is taken together before the ejection end 25, 26 of the filling device and, if necessary, closed with a clip 42.
  • the wire basket is pushed with one open end over the tube 24 until the other closed end abuts the tube 24.
  • the sausage meat is expelled through the tube 26 and fills the film, which thereby lies against the wire basket 35 from the inside.
  • the wire basket is simultaneously pushed forward by the meat.
  • the filling press is stopped and that Meat is displaced in the film 33 between the basket 35 and the tube 26 in the axial direction, so that a double clip 43 can be placed if necessary.
  • the meat should be dimensioned such that the wire basket is completely filled after the second lid 41 has been attached.
  • FIG. 4 shows the above-mentioned device with filled wire basket and clipped-off film.
  • the sausage product is now enclosed on all sides by film, the wire basket performing a load-bearing and shaping function.
  • the pattern of the wire mesh from which the basket is made is shown on the surface, the film bulging like a pillow in the mesh of the mesh.
  • the sausage product can be further processed in the usual manner: a scalded sausage is first reddened, then dried, smoked and finally scalded. A raw sausage is also reddened and possibly smoked and then matured for a few days to a few weeks.
  • the wire basket opened and the finished sausage removed Only when the treatment is complete is the wire basket opened and the finished sausage removed.
  • the film then has an inseparable bond with the sausage meat, while on the other hand it acts as a separating agent from the wire basket and allows the sausage to be removed easily.

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)

Abstract

Un charcuterie comprend une masse de remplissage entourée d'une enveloppe formée d'au moins une pellicule plate en collagène dont les bords latéraux se chevauchent et dont la surface extérieure a une structure réticulaire. Procédé de production de cette charcuterie.
EP19880907072 1987-08-12 1988-08-09 Charcuterie enveloppee d'une pellicule plate en collagene a structure reticulaire de surface et son procede de production Pending EP0365601A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE8710975U DE8710975U1 (de) 1987-08-12 1987-08-12 Wurstware im Netz
DE8710975U 1987-08-12

Publications (1)

Publication Number Publication Date
EP0365601A1 true EP0365601A1 (fr) 1990-05-02

Family

ID=6811003

Family Applications (2)

Application Number Title Priority Date Filing Date
EP19880907072 Pending EP0365601A1 (fr) 1987-08-12 1988-08-09 Charcuterie enveloppee d'une pellicule plate en collagene a structure reticulaire de surface et son procede de production
EP88201719A Withdrawn EP0303328A1 (fr) 1987-08-12 1988-08-09 Saucisse enveloppée dans un film de collagène à structure superficielle en forme de filet et procédé pour sa fabrication

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP88201719A Withdrawn EP0303328A1 (fr) 1987-08-12 1988-08-09 Saucisse enveloppée dans un film de collagène à structure superficielle en forme de filet et procédé pour sa fabrication

Country Status (9)

Country Link
EP (2) EP0365601A1 (fr)
JP (1) JPH03501082A (fr)
AU (1) AU2251988A (fr)
CA (1) CA1335634C (fr)
DE (1) DE8710975U1 (fr)
DK (1) DK36790A (fr)
ES (1) ES2007313A4 (fr)
FI (1) FI900655A0 (fr)
WO (1) WO1989001291A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3826616A1 (de) * 1988-08-05 1990-02-08 Hoechst Ag Textilverstaerkte schlauchfoermige verpackungshuelle auf basis von cellulose
CA2089503C (fr) * 1992-02-19 1996-09-03 Marcus Mintz Confection de conditionnement de produits de viande
EP0684767B1 (fr) * 1993-02-19 1999-08-18 MERCURI, Enrico Enveloppe tubulaire amelioree pour produits alimentaires
DE29500307U1 (de) * 1995-01-10 1996-05-09 Huckfeldt & Thorlichen, 25436 Tornesch Fleischwarenhülle
AU2001246499A1 (en) * 2000-03-09 2001-09-17 Josef Markl Wire netting container or wire netting support element for the shaping treatmentof food or for receiving food, especially meats and sausages

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE277585C (fr) *
US1505218A (en) * 1924-03-26 1924-08-19 Sartore Laurence Method of stuffing sausage casings
CH175015A (de) * 1934-05-07 1935-02-15 Marti Erwin Wurstformer.
FR1058694A (fr) * 1951-06-26 1954-03-18 Procédé et appareils de ficelage mécanique de la viande introduite par bourrage dans des boyaux naturels ou artificiels
FR1102854A (fr) * 1953-06-23 1955-10-26 Procédé de ficelage de salaisons et denrées similaires et réseau tubulaire utilisé à cet effet
US2922186A (en) * 1956-08-22 1960-01-26 Keystone Casing Supply Company Method of stuffing sausage casings
GB909778A (en) * 1957-08-06 1962-11-07 United Gas Industries Ltd Improvements in meat-stuffing machines
DE1632124A1 (de) * 1967-08-12 1970-10-29 Heinrich Paul Vorrichtung zum Formen und Verarbeiten von Fleischwaren
EP0058735A1 (fr) * 1981-02-23 1982-09-01 Franco Taddia Système de liage pour saucisses pour l'assaisonnement à effet de pression permanent
CH662543A5 (en) * 1984-03-09 1987-10-15 Wiberg Berger & Co Kg Two-layered, tubular covering for food
DE3431521A1 (de) * 1984-08-28 1986-03-06 Naturin-Werk Becker & Co, 6940 Weinheim Verfahren zur herstellung von in kompakter form in einem netz gegarten fleischwaren und vorrichtung zur verfahrensgemaessen fleischvorbereitung
US4621482A (en) * 1985-04-18 1986-11-11 Naturin-Werk Becker & Co. Method and apparatus for forming netted meat products wrapped in an edible collagen film

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8901291A1 *

Also Published As

Publication number Publication date
DK36790D0 (da) 1990-02-12
EP0303328A1 (fr) 1989-02-15
AU2251988A (en) 1989-03-09
DK36790A (da) 1990-02-12
DE8710975U1 (de) 1987-11-05
JPH03501082A (ja) 1991-03-14
ES2007313A4 (es) 1989-06-16
FI900655A0 (fi) 1990-02-09
CA1335634C (fr) 1995-05-23
WO1989001291A1 (fr) 1989-02-23

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