ES1155183U - Improved carnival sausage (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Improved meat sausage, of which are composed of a skin or casing (3) that surrounds a meat product (2) such as sausage, sausage or sausage that is in the interior or core of a set that forms the meat sausage (1) of a single piece or single piece, the casing (3) being made of natural, synthetic, collagen or other material, and which is characterized in that the meat sausage assembly (1) has a circular and flat configuration, in which the faces of the upper (30) and lower (30') casings are flat, and in which the edges of the assembly have rounded shapes (32). (Machine-translation by Google Translate, not legally binding)

Description

Improved meat sausage.

OBJECT OF THE INVENTION

The present specification, as its title indicates, defines an improved type of meat or cold meat sausage, of the type of cooked and cured sausage, which is conceived with a configuration that allows to improve the performance of the typical products of meat sausages with cylindrical configuration present in the market.

The sausages described below have a flat configuration in the form of a layer or slice and circular, of fonna that can be introduced in all types of bread for the preparation of snacks or tapas, and this configuration allows you to have that final form without need to have to cut or manipulate the sausage in slices or layers.

BACKGROUND

Sausages and cold cuts are widely known food products not only in our country, but internationally, and are products generally made up of minced meat and seasoned with different spices, which is introduced or stuffed into a skin of pork gut, being precisely This natural casing, which generates the flavor of the sausage due to its healing qualities, but also taking into account that in the process of elaboration of the sausage there are two main phases, such as that of mincing and sausage, and the subsequent curing. In this sense, it is worth highlighting that the best known sausages, and to which this invention is mainly directed, are sausages, sausages, sausages, morc illas and sausages, which in all cases have cylindrical and / or tubular configurations.

For this reason, when ingesting these products, and in order to be able to make a typical sandwich or a lid, these products must be cut into slices or layers, so that the product loses its essential configuration and requires handling that In most cases, the widths are not respected and even part of the product quality can be lost.

In this regard, it should also be noted that as in other fields of food, there have been improvements and different solutions have been developed to the typical configurations and structures of these foods, among which the ES I005734U register that defines a meat sausage type sausage characterized in that in the main tubular body another meat product is introduced in such a way that the final product has two foods; the register ES 1 043065U defining a sausage with different layers of different meat products inside the casing in such a way that a unit product is achieved; or the register ESI046852U, considered the closest in the state of the art, which defines a rectangular inlay of a piece. These registers define sausages with a configuration or structure differentiated from the typical one, but that in all cases either continue to require manipulation to adapt it to a flat and circular shape. In addition, other improvements are achieved with the present invention, for example, in the event that the meat element is a fresh grilled sausage and fried oil, energy and time will be saved, just as in case of cured sausages it requires a shorter processing and curing time having a smaller diameter and surface area than in previous cases.

Taking into account the background related to the present invention and the problems previously exposed, it can be expressed that the present innovation constitutes a solution that differs from the composition or structure of sausage meat products such as chorizo, sausage or sausage, between others, and it presents a new solution with a differentiated configuration and structure that allows a product to be obtained with which a single flat and circular piece is obtained, with the typical form of a hamburger, with which it is possible to have an embedded and compact slice .

DESCRIPTION OF THE INVENTION

The present invention defines a meat sausage that proposes a configuration such that it allows to obtain in one case the piece or meat product with a circular and flat shape to be consumed without the need to have to be treated and manipulated by the consumer.

Therefore, the concrete form that is conceived is that of a sausage with a circular or oval shape, with its flat upper and lower face, and with rounded edges, which has the shape of a slice, slice or lid, or that has the fOffim than we commonly resemble the typical type of a hamburger.

Since the product itself is a meat sausage or cold meat food, and is primarily intended to be a sausage, sausage or similar, the configuration of the set is formed by a gut that wraps outside the meat product, so that the gut is the one with that flat and circular element configuration; while the body or core of the set is composed of the meat product itself.

It must be taken into account that the gut can be natural, synthetic, collagen or other origin, since its nature does not affect the whole itself, as the differential fact has been commented on is that the gut grants the individual set of said flat configuration and circulate; just as the width or thickness of the meat product is not pre-established and depends on the product itself, it may be a little wider for a product that can be cooked or fried as in the case of a sausage, or with a smaller width such as it could be the case of a sausage to be consumed directly in a sandwich or lid.

The introduction of the meat product and the closure of the gut is preferably precognized to be on one side of the assembly, so that the upper and lower faces keep their flat configuration at all times, just as if the user wants to remove the gut prior to the consumption of the product, this keep its flat and circular shape at all times.

This innovation allows the production and distribution of sausage meat foods in the form of a flat and circular shape without the need to be manipulated by the user prior to consumption.

In order to complete the description that is being made and in order to help a better understanding of the characteristics of the invention, a set of drawings is attached as an integral part thereof, with an illustrative and non-limiting nature of length sizes, contours or shapes The following has been represented:

Figure I is a free perspective representation of the improved meat sausage piece.

Figure 2 is an aerial view or plan view of the improved meat sausage piece.

Figure 3 is a representation of a cross section of the improved meat sausage.

Description of the drawings

Figure 1 represents a free perspective view of the meat sausage (1), in which it can be seen how it is composed of a skin or gut (3) that surrounds the meat product (2) that is inside or core of the set. As can be seen, the meat sausage (1) is a single piece or single piece with a circular and flat configuration, such that its upper and lower faces are flat, while its outer appearance is of a circular slice or lid. The width

or thickness of said product is variable, depending on the product in question, this width not being relevant for the definition of the invention. This figure can be seen in turn that the final configuration of the meat sausage product is that of the typical processed meat burger.

(one)

in which you can see how the gut (3) gives the whole an outline

Figure 2 represents an external aerial view of the whole circular or oval meat sausage, not having to be a perfect circumference, and can be seen as the meat product (2) is embedded inside.

Figure 3 represents a cross section of the meat sausage assembly

(1) in which it is observed again as the meat product (2) remains in the nucleus O

5 inside the set, while the skin or gut (3) wraps said product meat (2) and gives the set a flat configuration on their upper faces (30) and lower (30 '). As defined in the description, introduction and closure of the gut is preferably performed on one side (31) of said gut (3) of such so that the upper (30) and lower (30 ") faces are not altered by the binding

10 of the gut. Finally, it can be seen how the set edges have rounded shapes (32) in such a way that there are no corners, since the product has no rectangular and straight fonts.

Described sufficiently in what precedes the nature of the invention, taking into

15 account that the terms that have been drafted in this specification should be taken in a broad and non-limiting sense, as well as the description of how to put it into practice, and, demonstrating that it constitutes a positive technical advancement, is why It requests registration, being what constitutes the essence of the aforementioned invention, which is specified in the following claims.

Claims (2)

S 10

1. Improved meat sausage, being those that are composed of a skin or gut (3) that surrounds a meat product (2) such as sausage, sausage or sausage that is inside or core of a set that forms the meat sausage (1) of a single piece or single piece, being the casing (3) of natural, synthetic material, collagen or other origin, and characterized in that the whole of the meat sausage (1) has a circular and flat configuration , in which the faces of the upper gut (30) and lower (30 ') are flat, and in which the edges of the set have rounded edges (32).

2. Improved meat sausage, according to the characteristics of the main claim, characterized in that the introduction of the meat product (2) and tied of the gut (3) is carried out by a side (31) of said casing (3).

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