EP1978830A1 - Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viande - Google Patents
Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viandeInfo
- Publication number
- EP1978830A1 EP1978830A1 EP07731532A EP07731532A EP1978830A1 EP 1978830 A1 EP1978830 A1 EP 1978830A1 EP 07731532 A EP07731532 A EP 07731532A EP 07731532 A EP07731532 A EP 07731532A EP 1978830 A1 EP1978830 A1 EP 1978830A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- blank
- meat
- fragments
- restructured
- compression
- 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.)
- Withdrawn
Links
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
- A22C7/0023—Pressing means
- A22C7/003—Meat-moulds
-
- 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
- A22C7/0023—Pressing means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
Definitions
- Method and apparatus for manufacturing a restructured meat element, a device for packing meat fragments and a device for compressing a meat component blank are described in detail below.
- the present invention relates to a method and an installation for manufacturing a restructured meat element, a device for packing meat fragments and a device for compressing a meat element blank.
- the meat fragments are transformed into a restructured meat element.
- a piece of restructured meat retains as much as possible, with respect to its chewing by a consumer, properties similar to those of a piece of unstructured meat. This is achieved in particular by preserving the structure of the lipocytes and myofibrils of meat, the diameter of which is generally less than 50 micrometers.
- the meat fragments are obtained by chopping or cutting into more or less fine leaves of the initial piece of meat.
- the restructured meat element obtained generally has a generally cylindrical shape.
- the object of the invention is, in particular, to optimize the preservation of the structure of lipocytes and myofibrils of meat and, more generally, to better control the rheology of meat, when the meat fragments are processed into an element of meat. restructured meat.
- the subject of the invention is a process for the manufacture of a restructured meat element, of the aforementioned type, characterized in that to transform the fragments into a restructured meat element,
- a block of meat fragments is formed by cohesive packing of the meat fragments
- At least a part of the block is taken and - The blank is compressed between complementary molding surfaces of the blank.
- the cohesive settlement of the meat fragments allows the formation of a blank. Compression of the blank between complementary molding surfaces provides good rheology control because the compression pressure and shapes of the complementary molding surfaces can be precisely controlled. This effectively preserves the cell structure of the meat, more particularly, the structure of the lipocytes and myofibrils of the meat.
- the restructured meat element obtained by the process according to the invention has a texture close to that of the initial piece of meat before destructuring.
- the restructured meat element obtained by the process according to the invention can be easily cut into portions having regular characteristics (dimensions, weights, etc.).
- the block of packed meat fragments is formed continuously, the blank being formed by a section of the continuous block;
- the blank is compressed during at least two successive compression steps between complementary molding surfaces of the blank moving from one step to another; - The blank is compressed during four successive stages of compression between complementary molding surfaces of the blank moving from one step to another;
- each compression step lasts from 20 to 120 seconds, the compression pressure applied during each of these steps being between 4 and 15 bars;
- the compressed restructured meat element is placed in a flexible envelope under vacuum, preferably in plastic, where the envelope is closed in a sealed manner, the closed envelope and its contained at atmospheric pressure for a so-called exudation period, and o the contents of the envelope are extracted;
- the duration of exudation is about one hour.
- the subject of the invention is also a device for compacting meat fragments, characterized in that it comprises two cohesive compacting conveyor belts. meat fragments converging from upstream to downstream with respect to a direction of passage of the meat fragments between the packing mats.
- the two packing mats are arranged one above the other so that the lower belt carries the meat fragments;
- the two packing mats form between them an angle of between 10 ° and 30 °.
- the invention also relates to a device for compressing a restructured meat element blank, characterized in that it comprises:
- the device comprises two parts movable relative to each other, carrying respectively the anvil and the pistons;
- the two moving parts relative to one another are formed by a fixed part at least partially surrounding a mobile carousel part;
- the anvil and the pistons comprise complementary molding surfaces comprising elementary surfaces each in the general shape of an angular segment of a cylinder section;
- each anvil or piston has a molding surface chosen from: a first molding surface comprising two elementary surfaces, joined longitudinally, axes converging opposite the compression location of the blank, a second surface; molding unit comprising two elementary surfaces, contiguous longitudinally, axes converging towards the compression location of the blank, o a third molding surface comprising four elementary surfaces, joined longitudinally, the first two elementary surfaces, considered longitudinally, having axes converging toward the compression location of the blank, and the last two elementary surfaces, considered longitudinally, also having axes converging towards the compression location of the blank, and o a fourth molding surface having a surface elementary axis substantially parallel to the compression location of the blank;
- the device comprises first to fourth pistons, having molding surfaces respectively formed by the first to fourth molding surfaces, intended to cooperate successively with the same blank placed in the anvil;
- the anvil has a molding surface formed by the fourth molding surface
- the device comprises several anvils, each piston being intended to cooperate with the same blank placed in the same anvil;
- the pressing means comprise, for each piston, at least one pneumatic cylinder, for example three cylinders, connected to the piston.
- the subject of the invention is also an installation for manufacturing a restructured meat element, of the type comprising: means for forming meat fragments, and
- transformation means for transforming these fragments into a restructured meat element, characterized in that the transformation means comprise:
- the means of this facility allow to limit the manual interventions during the manufacture of a restructured meat element and thus to control the health risk.
- the sampling means comprise slicing means of the block, the guillotine type;
- the installation comprises means for shaping the blank, preferably forming a die of substantially rectangular section, the slicing means being arranged at the entrance of the shaping means of the blank;
- the installation comprises means for weighing the blank arranged downstream of the compression means of the blank;
- the cohesive packing means of the meat fragments comprise a packing device as defined above;
- FIG. 1 is a perspective view of an installation for manufacturing a restructured meat element according to the invention
- FIG. 2 is a perspective view of slicing means of the installation shown in Figure 1;
- FIG. 3 is a sectional view of a device for compressing a meat element blank of the installation shown in FIG. 1;
- FIGS. 4 to 7 are diagrammatic views of molding surfaces respectively of first to fourth press pistons of the compression device shown in FIG.
- FIG. 1 shows a plant for manufacturing a restructured meat element, according to the invention, designated by the general reference 10.
- This installation 10 comprises various means, which will be described later, showing a meat circulation path from an upstream end (on the left of FIG. 1) where the fragments of unstructured meat are produced to a downstream end (at right of Figure 1) where are collected elements 12 of restructured meat.
- the restructured meat elements have a generally cylindrical shape.
- the base of the generally cylindrical shape is not necessarily circular and may be in particular ovoid.
- the plant 10 comprises, upstream to downstream, means 14 for forming meat fragments and means for converting these fragments into restructured meat elements.
- These transformation means comprise means 16 for coalescing the meat fragments to form a block of packed meat fragments, means 18 for taking at least part of this block, called a meat element blank, and means 22 for compressing the blank 20.
- the means 14 for forming meat fragments are of the conventional type and comprise means known per se for cooling and slicing pieces of meat obtained by cutting animals.
- the means 14 form meat fragments (not shown) such that each fragment has a general shape of sheet having a surface of between 5 to 10 cm 2 and a thickness of between 3 and 9 tenths mm.
- the meat fragments are transported downstream of the plant 10 using conventional means including, for example, a first conveyor belt 24.
- This belt 24 extends from the means 14 to an opening upper of a receptacle 26 in which the meat fragments fall by gravity.
- the means 16 for cohesive packing of the meat fragments are formed by a device 16 comprising two conveyor belts 28, 30 of cohesive packing of the meat fragments.
- the two packing mats 28, 30 are arranged one above the other so that the lower belt 28 extends substantially horizontally and the upper belt
- the lower belt 28 forms the bottom of the receptacle 26 and carries the meat fragments so as to transport them from this receptacle 26 to a space situated between the two treadmills.
- the two treadmills 28, 30 converge from upstream to downstream with respect to the direction of passage of the meat fragments between these belts 28, 30 so as to cause a cohesive settlement of the meat fragments.
- the two packing mats 28, 30 form between them an angle of between 10 ° and 30 °, for example equal to 20 °.
- the means 18 for taking the blank 20 are formed by means 18 for slicing the block of packed meat fragments, shown in greater detail in FIG. 2.
- the slicing means 18 are of the guillotine type and comprise a fixed frame 32 provided with two vertical uprights 34 for sliding a blade holder 36 on which is fixed a slicing blade 38.
- the blade holder 36 is driven by conventional means comprising for example a hydraulic jack 40 provided with a body 42 secured to the frame 32 and a rod 44 connected to the blade holder 36.
- the blade 38 is capable of partially sinking into a pedestal 47, integral with the frame 32, so as to promote a clean cut of the block of packed meat fragments.
- the slicing means 18 are arranged at the input of the shaping means 20 of the blank 20.
- This blank 20 is moved through the shaping means 46 by means of conventional means comprising, for example, a second conveyor belt 48 conveying substantially horizontal. It will therefore be noted that the bottom compacting conveyor belt 28 materializes the circulation path of the block of packed meat fragments to the slicing means 18 and that, beyond the slicing means 18, the circulation path of the blank 20 is materialized by the second conveyor conveyor belt 48.
- the continuity of the circulation path of the meat is ensured by the base 47 delimiting a sliding surface of the meat, and, where appropriate, by rollers interposed between this base 50 and the second conveying conveyor belt 48.
- the means 46 for shaping the blank 20 preferably comprise a tunnel forming a die of substantially rectangular section intended in particular to homogenize the height of the blank 20.
- the blank 20 has, in the example described, a length of about 60 cm, a height of about 8.5 cm and a width of about
- the dimensions of the blank may vary depending on the final product to be obtained, especially depending on the weight of the final product that is to be obtained.
- the length and height of the blank 20 are imposed by the dimensions of certain elements of the compression means 22 which will be described later.
- the width of the blank 20 can be modified according to the weight of the final product that is to be obtained. This width can for example be reduced to
- the second conveyor conveyor belt 48 transports the blank 20 to means 50 for weighing this blank.
- the weighing means 50 arranged upstream of the compression means 22 of the blank 20, comprise a weighing plate 52 and a pusher 54 intended to move the blank 20 from the weighing plate 52 to the compression means 22. .
- the pusher 54 is actuated by conventional means including, for example, a pair of pneumatic cylinders 56.
- the compression means 22 are formed by a device 22 shown in greater detail in FIG. 3.
- This device 22 comprises two parts movable relative to one another formed by a fixed part 58 partially surrounding a mobile part forming a carousel. 60.
- This carousel 60 is rotated about an axis X using conventional motorized means M.
- the two parts 58, 60 carry complementary pressing elements.
- the fixed portion 58 carries four press pistons 62A to 62D and the carousel 50 carries several pressing anvils 64 distributed circumferentially on the carousel 60.
- the pistons 62A to 62D are angularly distributed along an imaginary arc of the stationary portion 58 partially surrounding the carousel 60.
- Each anvil 64 has a generally profiled shape parallel to the axis X of rotation of the carousel 60, of generally U-shaped cross section.
- Each piston 62A to 62D has a generally elongated shape, in a direction substantially parallel to the X axis , and complementary to each anvil 64, so as to delimit between the anvil 64 and the complementary piston 62A to 62D a location 66 for compressing the blank 20.
- each piston 62A to 62D is intended to cooperate with the same blank 20.
- Each press piston 62A to 62D is movable between an extended position, as shown in solid lines in FIG. 3, and a recessed position in a corresponding anvil 64, as shown in broken lines on FIG. FIG. 3, using means comprising, for example, a set of three pneumatic cylinders 68 each provided with a body 70 integral with the fixed part 58 and with a rod 72 connected to e the piston 62A to 62D.
- the cylinders 68 press each piston 62A to 62D and a corresponding anvil 64 towards each other to compress the blank contained therein.
- the three jacks 68 connected to the same pressing piston 62A to 62D are aligned parallel to the length of this pressing piston.
- the three jacks 68 connected to the same pressing piston 62A to 62D are carried by the same support 74
- the press pistons 62A-62D and the pressing anvils 64 are provided with complementary molding surfaces of the blank 20.
- the pressing pistons 62A-62D have molding surfaces of the blank which evolve. from one piston to the other while the pressing anvils 64 have substantially identical roughing surfaces of the blank.
- the molding surfaces of the pressing pistons 62A to 62D are shown diagrammatically in FIGS. 4 to 7 and comprise elementary surfaces each in the general shape of an angular segment of a cylinder section.
- the axis of an elementary surface the axis of the cylinder section which defines this angular surface.
- FIGS. 4 to 7 we will call the axis of an elementary surface, the axis of the cylinder section which defines this angular surface.
- FIGS. 4 to 7 The molding surfaces of the pressing pistons 62A to 62D are shown diagrammatically in FIGS. 4 to 7 and comprise elementary surfaces each in the general shape of an angular segment of a cylinder section.
- the axis of the cylinder section which defines this angular surface.
- FIGS. 4 to 7 the molding surfaces of the pressing pistons 62A to 62D are shown diagrammatically in FIGS. 4 to 7 and comprise elementary surfaces each in the general shape of an angular segment of a cylinder section.
- the first pressing piston 62A comprises a first molding surface 76A comprising two longitudinally joined longitudinal surfaces 76A1, 76A2 of axes converging opposite the compression location 66 roughing.
- the second pressing piston 62B comprises a second molding surface 76B comprising two elementary surfaces 76B1, 76B2, joined longitudinally, with axes converging towards the compression location 66 of the blank.
- the third pressing piston 62C comprises a third molding surface 76C comprising four elementary surfaces, joined longitudinally.
- 76C1, 76C2, considered longitudinally have axes converging towards the compression location 66 of the blank, and the last two elementary surfaces 76C3, 76C4, considered longitudinally, also have axes converging towards the compression location 66 of the blank. 'draft.
- the converging axes of the elementary surfaces 76A1, 76A2, 76B1, 76B2, 76C1, 76C2, 76C3, 76C4 form between them angles ⁇ of approximately 170 °.
- the fourth pressing piston 62D comprises a fourth molding surface 76D comprising an elementary surface 76D1 of axis substantially parallel to the elongate direction of the location 66 of the blank.
- each anvil 64 has a molding surface similar to the fourth molding surface 76D of the fourth pressing piston 62D.
- the installation 10 makes it possible to implement a method of manufacturing restructured meat elements 20 according to the invention.
- pieces of meat are broken down by conventional means 14, and then the meat fragments obtained are transformed into restructured meat elements in the following manner.
- the meat fragments are transported by the first conveying belt 24 to the receptacle 26. Then, the meat fragments are driven, by the lower treadmill 28, up to the space between this treadmill 28 and the upper treadmill 30.
- the continuous block is driven through the means 18 which take part of this block, by slicing, so as to form the blank 20.
- the blank 20 is formed by a section of the continuous block of packed meat fragments.
- the second conveyor conveyor belt 48 then drives the blank 20 through the means 46 so as to complete the shaping of this blank.
- the kinematics of the bottom treadmill 28 and the second conveyor conveyor 48 are adjusted to coordinate correctly the steps of packing the meat fragments, slicing the block of packed meat fragments and passing the meat. blank 20 through the shaping means 46.
- the second conveyor conveyor belt 48 finally drives the blank 20 to the weighing means 50.
- These weighing means 50 make it possible to verify that the mass of the blank 20 is satisfactory, this being, if necessary, adjusted by removing meat from the draft or adding meat to this draft.
- the blank 20 is introduced, by the pusher 54, into an empty pressing anvil 64 of the compression device 22. Then, the pressing pistons 62A to 62D cooperate successively with the blank
- the kinematics of the carousel 60 is adjusted so as to present the anvil 64 containing the blank 20 successively to the right of the first to fourth pistons 62A to 62D.
- Each compression step of the blank 20 lasts 20 to 120 seconds.
- the compression pressure of the blank 20 applied during each of these steps is between 4 to 15 bar and preferably between 4 and 8 bar.
- the compression pressure is adjusted using conventional means and measured for example using pressure gauges
- the blank 20 is compressed between the anvil 64 and the first piston 62A whose molding surface 76A promotes a movement of the meat of the blank to the medium longitudinally of this blank .
- the blank 20 is compressed between the anvil 64 and the second piston 62B whose molding surface 76B promotes a movement of the meat of the blank 20 towards the longitudinal ends of this draft.
- the blank 20 is compressed between the anvil 64 and the third piston 62C whose molding surface 76C promotes a homogenization of the distribution of the meat in the blank 20.
- the blank 20 is compressed between the anvil 64 and the fourth piston 62D whose molding surface 76D is adapted to obtain the generally cylindrical shape of the restructured meat element 12.
- the restructured meat element 12 is removed from the anvil 64 using conventional means, for example a pusher actuated by a pneumatic cylinder.
- the number of pressing pistons may be different from four, for example reduced to three or two or even one.
- the compression of a meat blank in at least two successive compression steps between complementary molding surfaces of the blank moving from one step to another is advantageous.
- the complementary molding surfaces of the first compression step are not necessarily intended for the final conformation of the blank and may therefore have shapes favoring a better distribution of compression forces (therefore better control of rheology).
- the restructured meat member 20 can be processed (freezing, slicing, etc.) or consumed as a piece of unstructured meat obtained by cutting an animal. Indeed, the compression undergone by the blank 20 achieves effective cohesion of the meat fibers between them.
- the method can be advantageously completed by the following steps. After the compression of the blank 20, the restructured meat element 12 is placed in a flexible envelope under vacuum, preferably plastic.
- the envelope is sealed and submits the closed envelope and its contents at atmospheric pressure for a certain period called exudation.
- the exudation time is about 1 hour.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0600842A FR2896665B1 (fr) | 2006-01-30 | 2006-01-30 | Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viande. |
PCT/FR2007/050704 WO2007085773A1 (fr) | 2006-01-30 | 2007-01-29 | Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viande |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1978830A1 true EP1978830A1 (fr) | 2008-10-15 |
Family
ID=36942565
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07731532A Withdrawn EP1978830A1 (fr) | 2006-01-30 | 2007-01-29 | Procede et installation de fabrication d'un element de viande restructuree, dispositif de tassement de fragments de viande et dispositif de compression d'une ebauche d'element de viande |
Country Status (5)
Country | Link |
---|---|
US (1) | US8475861B2 (fr) |
EP (1) | EP1978830A1 (fr) |
BR (1) | BRPI0707342A2 (fr) |
FR (1) | FR2896665B1 (fr) |
WO (1) | WO2007085773A1 (fr) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK1988781T3 (en) | 2006-02-20 | 2017-08-28 | Nienstedt Gmbh | PROCEDURE AND APPARATUS FOR THE PREPARATION OF FORMATED MEAT PORTIONS OF WHOLE NATURAL MEATS |
WO2009052865A1 (fr) | 2007-10-25 | 2009-04-30 | Nienstedt Gmbh | Procédé et dispositif de production de produits alimentaires façonnés, et produit alimentaire correspondant |
FR2994633B1 (fr) * | 2012-08-24 | 2014-08-29 | Convivial | Installation perfectionnee de fabrication d'un element de viande restructuree |
FR3019972B1 (fr) | 2014-04-16 | 2016-05-27 | Convivial | Procede de fabrication d'un bloc de viande destine a etre decoupe en feuilles |
US10201167B2 (en) | 2016-12-28 | 2019-02-12 | Campbell Soup Company | Systems and methods for producing irregular meat chunks |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2708287A (en) * | 1952-07-09 | 1955-05-17 | Marlen Equipment Corp | Patty former |
US3504639A (en) * | 1967-10-18 | 1970-04-07 | Benjamin Lilien | Food portioning machine |
US3851355A (en) * | 1973-02-28 | 1974-12-03 | Hughes A Co Inc | Continuous meat forming apparatus |
FR2365961A1 (fr) * | 1975-06-19 | 1978-04-28 | Fradin Maurice | Procede et appareil de refroidissement et mise en forme de la viande |
US4138768A (en) * | 1977-03-17 | 1979-02-13 | Roth Eldon N | Apparatus and method for forming meat patties |
EP0024274A1 (fr) * | 1979-08-16 | 1981-03-04 | Wilcour Food Products, Inc. | Produit de viande texturé et procédé pour sa préparation |
US4460611A (en) | 1981-08-20 | 1984-07-17 | Kisaku Suzuki | Method of shaping food |
AU586428B2 (en) * | 1984-06-01 | 1989-07-13 | Tendapak Technologies Pty. Limited | Reconstituted meat product |
FR2595039B1 (fr) * | 1986-02-28 | 1989-04-21 | Fradin Maurice | Procede de fabrication de rotis, escalopes, biftecks ou similaires par mise en forme de feuilles de viande ultrafines avec un liant |
FR2609869B1 (fr) * | 1987-01-23 | 1991-06-21 | Bridel Laiteries | Procede de fabrication de viande reconstituee |
FR2781337B1 (fr) * | 1998-07-24 | 2001-02-23 | Maurice Fradin | Procede pour la preparation d'une viande restructuree presentant une structure feuilletee |
JP3388515B2 (ja) * | 1999-06-16 | 2003-03-24 | 株式会社ビックサムテクノ | 食品スライサの食肉移送装置 |
US6659856B2 (en) * | 2001-06-11 | 2003-12-09 | John W. Long | Automatic skin removal and fat trimming device for meat products II |
FR2826237B1 (fr) * | 2001-06-22 | 2003-12-12 | Nijal | Dispositifs de formage de portions de viande hachee tels que steaks, boulettes, etc |
US7306444B2 (en) * | 2003-04-22 | 2007-12-11 | General Mills Cereals, Llc | Apparatus and method for forming food products by gradual compression |
-
2006
- 2006-01-30 FR FR0600842A patent/FR2896665B1/fr active Active
-
2007
- 2007-01-29 WO PCT/FR2007/050704 patent/WO2007085773A1/fr active Application Filing
- 2007-01-29 US US12/161,997 patent/US8475861B2/en not_active Expired - Fee Related
- 2007-01-29 EP EP07731532A patent/EP1978830A1/fr not_active Withdrawn
- 2007-01-29 BR BRPI0707342-9A patent/BRPI0707342A2/pt not_active Application Discontinuation
Non-Patent Citations (2)
Title |
---|
None * |
See also references of WO2007085773A1 * |
Also Published As
Publication number | Publication date |
---|---|
FR2896665B1 (fr) | 2010-02-12 |
US20090220660A1 (en) | 2009-09-03 |
FR2896665A1 (fr) | 2007-08-03 |
WO2007085773A1 (fr) | 2007-08-02 |
US8475861B2 (en) | 2013-07-02 |
BRPI0707342A2 (pt) | 2011-05-03 |
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