GB807863A - Improvements in or relating to the manufacture of food products - Google Patents

Improvements in or relating to the manufacture of food products

Info

Publication number
GB807863A
GB807863A GB36831/55A GB3683155A GB807863A GB 807863 A GB807863 A GB 807863A GB 36831/55 A GB36831/55 A GB 36831/55A GB 3683155 A GB3683155 A GB 3683155A GB 807863 A GB807863 A GB 807863A
Authority
GB
United Kingdom
Prior art keywords
per cent
bath
solution
extruded
casing
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
GB36831/55A
Inventor
William John Glydon Jones
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.)
Wall & Sons Ltd T
Original Assignee
Wall & Sons Ltd T
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 Wall & Sons Ltd T filed Critical Wall & Sons Ltd T
Priority to GB36831/55A priority Critical patent/GB807863A/en
Publication of GB807863A publication Critical patent/GB807863A/en
Expired 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
    • A22C13/0003—Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/03—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the shape of the extruded material at extrusion
    • B29C48/09—Articles with cross-sections having partially or fully enclosed cavities, e.g. pipes or channels
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/03—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the shape of the extruded material at extrusion
    • B29C48/09—Articles with cross-sections having partially or fully enclosed cavities, e.g. pipes or channels
    • B29C48/10—Articles with cross-sections having partially or fully enclosed cavities, e.g. pipes or channels flexible, e.g. blown foils
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/88—Thermal treatment of the stream of extruded material, e.g. cooling
    • B29C48/919—Thermal treatment of the stream of extruded material, e.g. cooling using a bath, e.g. extruding into an open bath to coagulate or cool the material

Landscapes

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

Abstract

807,863. Coating by extrusion. WALL & SONS Ltd., T. March 21, 1957 [Dec. 22, 1955], No. 36831/55. Class 87(2). [Also in Group VI] A food product, e.g. sausage meat is extruded through a tube 11 along with a surrounding skin forming solution through an annular orifice 14, into a precipitating bath to solidify the skin around the sausage meat. The skin forming solution forced up into the boss 8 passes through a filter gauge 17 on a backing plate 16 held in an annular plate 3 between gaskets 5, 6 sealing the discs 1 and 2. The meat tube 11 is screwed up or down to vary the orifice 14 and is secured by a lock nut 12 and is centred by screws 15a, 15b, &c. The casing forming solution may be a polyuronide such as a polygalacturonate, e.g. an alginate or a pectate or a protein solution known in textile making as a spinning solution. The casing may be e.g. 4 per cent. to 6 per cent. solution of sodium alginate, to which may be added fat emulsions or cellulosic compounds with added alkali, extruded into a bath of 10 to 15 per cent. weakly acid calcium chloride or 17 per cent. calcium acetate and then is passed into a water bath. A protein casing may be formed of 22 per cent. groundnut protein solution and 1À33 per cent. sodium hydroxide extruded into a bath of 22 per cent. sodium sulphate and into another bath of 22 per cent. sodium sulphate, 3 per cent. formaldehyde and sodium hydroxide to make a pH of 10À5. In the first bath in each case the sausage may take several turns round pulleys to lengthen the time in contact with the solidifying solution. Specifications 711,437 and 757,215 [both in Group IV(a)] are referred to.
GB36831/55A 1955-12-22 1955-12-22 Improvements in or relating to the manufacture of food products Expired GB807863A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB36831/55A GB807863A (en) 1955-12-22 1955-12-22 Improvements in or relating to the manufacture of food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB36831/55A GB807863A (en) 1955-12-22 1955-12-22 Improvements in or relating to the manufacture of food products

Publications (1)

Publication Number Publication Date
GB807863A true GB807863A (en) 1959-01-21

Family

ID=10391523

Family Applications (1)

Application Number Title Priority Date Filing Date
GB36831/55A Expired GB807863A (en) 1955-12-22 1955-12-22 Improvements in or relating to the manufacture of food products

Country Status (1)

Country Link
GB (1) GB807863A (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1930887A1 (en) * 1968-06-18 1970-01-08 Unilever Nv Process for the production of food provided with a collagen coating
GB2162788A (en) * 1984-08-09 1986-02-12 Vincent Processes Limited Co-extrusion die assembly for a cooker extruder
US5888131A (en) * 1997-10-30 1999-03-30 Townsend Engineering Company Method and means for making coextruded sausage strands
US6054155A (en) * 1997-12-15 2000-04-25 Townsend Engineering Company Brine formulation for curing extruded sausage strand
US7323202B2 (en) 2000-08-25 2008-01-29 W. Ruitenberg Czn. N.V. Composition for forming a casing and method of use
EP2288264A2 (en) 2008-06-20 2011-03-02 FMC Corporation Food product having a casing
US8029840B2 (en) * 2001-02-01 2011-10-04 Stork Townsend, B.V. Method and device for producing and packaging sausage type products
NL2005684C2 (en) * 2010-11-12 2012-05-15 Marel Townsend Further Proc Bv METHOD FOR PREPARING FOOD PRODUCTS BY EXTRUSION
NL2005683C2 (en) * 2010-11-12 2012-05-15 Marel Townsend Further Proc Bv METHOD FOR PREPARING FOOD PRODUCTS BY EXTRUSION
WO2012078037A1 (en) * 2010-11-12 2012-06-14 Marel Townsend Further Processing B.V. Method for preparing food products by means of extrusion
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
EP3200593A4 (en) * 2014-10-03 2018-06-27 FMC Corporation Fine emulsion sausages and method of making
EP3280265A4 (en) * 2015-04-10 2018-09-05 FMC Corporation Imitation skinless sausages
US10952444B2 (en) 2008-08-21 2021-03-23 The Hillshire Brands Company Systems and methods for providing a food product with additives

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622353A (en) * 1968-06-18 1971-11-23 Lever Brothers Ltd Sausage preparation process
DE1930887A1 (en) * 1968-06-18 1970-01-08 Unilever Nv Process for the production of food provided with a collagen coating
GB2162788A (en) * 1984-08-09 1986-02-12 Vincent Processes Limited Co-extrusion die assembly for a cooker extruder
US5888131A (en) * 1997-10-30 1999-03-30 Townsend Engineering Company Method and means for making coextruded sausage strands
USRE39943E1 (en) 1997-10-30 2007-12-18 Stork Townsend, Inc. Method and means for making coextruded sausage strands
US6054155A (en) * 1997-12-15 2000-04-25 Townsend Engineering Company Brine formulation for curing extruded sausage strand
US6153234A (en) * 1997-12-15 2000-11-28 Townsend Engineering Company Brine coated sausage strand
US7323202B2 (en) 2000-08-25 2008-01-29 W. Ruitenberg Czn. N.V. Composition for forming a casing and method of use
US8029840B2 (en) * 2001-02-01 2011-10-04 Stork Townsend, B.V. Method and device for producing and packaging sausage type products
US20150181900A1 (en) * 2008-06-20 2015-07-02 Fmc Corporation Food product having a casing
US8980349B2 (en) 2008-06-20 2015-03-17 Fmc Corporation Food product having a casing
EP2288264A2 (en) 2008-06-20 2011-03-02 FMC Corporation Food product having a casing
US10952444B2 (en) 2008-08-21 2021-03-23 The Hillshire Brands Company Systems and methods for providing a food product with additives
NL2005684C2 (en) * 2010-11-12 2012-05-15 Marel Townsend Further Proc Bv METHOD FOR PREPARING FOOD PRODUCTS BY EXTRUSION
NL2005683C2 (en) * 2010-11-12 2012-05-15 Marel Townsend Further Proc Bv METHOD FOR PREPARING FOOD PRODUCTS BY EXTRUSION
WO2012078037A1 (en) * 2010-11-12 2012-06-14 Marel Townsend Further Processing B.V. Method for preparing food products by means of extrusion
US20130337110A1 (en) * 2010-11-12 2013-12-19 Léon Marie Francois Spierts Method for preparing food products by means of extrusion
US10045544B2 (en) * 2010-11-12 2018-08-14 Marel Townsend Further Processing B.V. Method for preparing food products by means of extrusion
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
US10716320B2 (en) 2012-07-12 2020-07-21 The Hillshire Brands Company Systems and methods for food product extrusion
EP3200593A4 (en) * 2014-10-03 2018-06-27 FMC Corporation Fine emulsion sausages and method of making
EP3280265A4 (en) * 2015-04-10 2018-09-05 FMC Corporation Imitation skinless sausages

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