GB791402A - Improved method and apparatus for the manufacture of artificial edible sausage casings - Google Patents

Improved method and apparatus for the manufacture of artificial edible sausage casings

Info

Publication number
GB791402A
GB791402A GB8623/55A GB862355A GB791402A GB 791402 A GB791402 A GB 791402A GB 8623/55 A GB8623/55 A GB 8623/55A GB 862355 A GB862355 A GB 862355A GB 791402 A GB791402 A GB 791402A
Authority
GB
United Kingdom
Prior art keywords
core
annular
mass
passage
sleeve
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
GB8623/55A
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 Freudenberg KG
Original Assignee
Carl Freudenberg KG
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 Carl Freudenberg KG filed Critical Carl Freudenberg KG
Publication of GB791402A publication Critical patent/GB791402A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22CPROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00Sausage casings
    • A22C13/0013Chemical composition of synthetic sausage casings
    • A22C13/0016Chemical composition of synthetic sausage casings based on proteins, e.g. collagen

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)

Abstract

<FORM:0791402/IV (a)/1> Artificial edible sausage casings not more than 0.016 mm. thick, for use in the production of small thin sausages, are formed by the steps (carried out at not over 25 DEG C.) of soaking pieces of animal hide or skin for a long time in milk of lime, removing and water-washing them, immersing them for some hours in a dilute aqueous solution of hydrochloric acid, washing them with water until the pH of the aqueous extract is 2.8-3.4, coarsely disintegrating them by passing them between fluted rollers, further disintegrating them by passing them through perforated plates having round holes of 1 to 1.5 mm. diameter, adding water to the fibrous mass thereby formed to reduce its dry content to 8-9.5 per cent, kneading the mass until it is homogeneous, passing the mass repeatedly through plates having slots which have a length of 6-10 mm. and a width not exceeding 0.22 mm., and finally extruding the mass through an annular passage, the width of the annular passage, including the annular extrusion nozzle or die, not exceeding 0.22 mm. and the walls of the passage rotating in opposite directions about the nozzle axis. The length of the annular passage may not exceed 2.5 times the diameter of the outer ring of the annular extrusion orifice and its width may be 0.16-0.22 mm. The walls of the passage may rotate at not more than about 60-120 R.P.M. for a production rate of 6-8 metres of casing per minute. As shown in Fig. 2, the finely disintegrated fibrous mass is forced through the tube E, the tubular cavity of the tubular rotating core A and passages G into the annular chamber H between the core A and the tubular sleeve B of the extruder, which sleeve rotates in a direction opposite to that of the core and is supported in a stationary housing C. From the annular chamber H the fibrous mass is forced into the annular passage D in which, as the result of the contra-rotation of the core A and sleeve B, the fibres of the mass are oriented in two directions crossing each other. The fibrous mass is extruded from the outlet of the annular passage D to form a tubular casing which is inflated by compressed air supplied through a tube Z which communicates with an annular duct W in the fixed housing. This duct in turn communicates with the short bent portion V of the tube F which is integral with and rotates with the core A and whose other end is open and flush with the face of the extrusion nozzle. The end of the core A located at the duct W rotates in an air-tight running gland indicated generally at U and provided with resilient sealing rings T. The fixed tube E and co-operating end of the rotating core A is provided with a running gland X having a grooved sealing ring Y. The core A and sleeve B are rotated in opposite directions by means of the duplex bevel gear S.
GB8623/55A 1954-04-14 1955-03-24 Improved method and apparatus for the manufacture of artificial edible sausage casings Expired GB791402A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE791402X 1954-04-14

Publications (1)

Publication Number Publication Date
GB791402A true GB791402A (en) 1958-03-05

Family

ID=6704030

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8623/55A Expired GB791402A (en) 1954-04-14 1955-03-24 Improved method and apparatus for the manufacture of artificial edible sausage casings

Country Status (1)

Country Link
GB (1) GB791402A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105230759A (en) * 2015-09-07 2016-01-13 周禄基 Wind energy driven rotating transmission wheel for protein sausage casings
CN110367319A (en) * 2019-06-28 2019-10-25 梧州神冠蛋白肠衣有限公司 A kind of drying means of casing

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105230759A (en) * 2015-09-07 2016-01-13 周禄基 Wind energy driven rotating transmission wheel for protein sausage casings
CN110367319A (en) * 2019-06-28 2019-10-25 梧州神冠蛋白肠衣有限公司 A kind of drying means of casing

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