HUE030668T2 - Eljárás darált, szárított, pasztörizált és vékony lemezekké átstrukturált hús folytonos elõállítására, valamint az eljárás kivitelezésére szolgáló berendezés - Google Patents

Description

PROCESS FOR THE C01NTiNi;Otll FRODrcroi OF PASTE PRISED DRIED M ISCED MEAT, RECONSTITUTID IN THE FORM OP THIN SLABS, AND UNIT FOE CARRYING OCT SAID PROCESS 'IÍ:CIlNICtt:lpEÍ>

This invention pertains to the technical sec® of tie meat mmíonmámi and packaging industry, and especially pertains to a pocess fox continuous MasiufactJMsg of pasietmaed and dried minced meat, reconstituted into thin slabs. The hiyenrton also pertains to a unit used to implement the saM process.

PRIOR ART

According to tie prior art a process was devised to allow the mmced meat to be packaged in Hoe portions ihat could then be presented in containers for their marketing.

The state of tlte art process, especially disclosed mThe French patent application no. FR 2 827 122, is particularly remarkable Id that if Implements the following phases for minced meat, for comimiously obtaining salted and dried minced meat, reconstituted into thin slabs. - The first phase consists of finely mincing more or less choice cats of meat in a grinder-mixer. * After the grinder-mixer has finished its operation, the second phase consists of e«sporthig iit minced meat in a meat pumpy which will shape it into a continuous tnhe or a continuous flattened strip. - The diri: phase: cohilfr of unwinding a film in one or more parts, which will constitute a sealed sheath around the continuous tube or strip of minced meat, - The fourth phase consists of passing the said sheathed rube or ship of minced meat through a rtdlu| device, which wilt allow the minced meat to be spread in the shape of a strip, in a thin layer, in a coh|pacf: state and with a texture that does not show distinct parts of the meal itself. - The fifth: phase consisis of continuously unrolling the stretched minced meat ship in a bath df a dehydration-salting solution, » The sixth, phase, afier being removed from tire solution hath, consists of removing the film that comprises the sheath. - The seventh phase consists of transporting the thin strip of rolled and died minced meat, to a cutting and packaging station.

This process has several advantages, both in terms of productivity as well as presentation of the product. However, tire microbiological stabilisation of the dried meat obtained from this process is still tricky to obtain and can be improved further. Moreover, the fitase fhe pocess that, after removal from tire solution bath, consists of removing the film that comprises the sheath has a few tawbacfes in that the sheath sticks significant feslbaoce.

:presenta':»mof TiiE; wimsM

The purpose of the invention is to solve the aíbremciiáonecf drawbacks by etgpiM&tg a eononaous manufacturing process of seasoned and dried minced meat, reconstituted into thin slabs, the output of which is pasteurised and dried mem that has an increased microhiblogfcal stability . .Mother olfi is to propose a process that comprises a step aiming to facilitate the step of removing the film that makes up the sheath around the dried minced meat.

The invention also aims at providing a unit for implementing the process, with a simple, secure and rational design, lo aciner e these ohieeioes, a process has been devised ferine mm transformation of minced meat.

According to the invention, the process implements phases to minced meal, for continuously obtaining salted, dried and pasteurised minced meat lecpiltWtcd into thin slabs, which consist of: - ensuring the continuous shaping of the said minced meat into the form of a tube or a continuous flattened ship; * piaciig the continuous Πaliened strip or tube oiliest between two sheets of controlled permeability film; * evening out the thickness and spreading the minced meat placed between the two sheets if film, in the shape of a strip, in a thin layer, in a compact state and with a texture that does not show distinct parts of the meat itself; - continuously unrolling the stretehed inmeed meat strip in a bath of a dehydration-sal ting solution; - eominuonsfy uncoting the stretched and dried minced meat strip in a bait of a pasteurisation solution; * #oninuouif UMOllIng the stretched, dried and pasteurised, minced meat strip m a rinsing tank; ~ removing the paper sheets after mmovai from the rinsing tank; - transporting the thin strip of rolled, dried, pistenrised and rinsed ntmoed meat to in output eonvef or.

In this maimer, the aforementioned process allows continuously drying: and pastetulsmg meat that has or has not been minced, salted and spiced beforehand. The obtained meat is thus stable from a microbiological point of view.

Moreover, the step consisting of continuously unrolling the stremhecf dried and pasteurised minced meat strip in a rinsing tank facilitates the step consisting of removing the sheets of controlled permeability' film. Normally, when the:meat is Élei the fdm sticks to it. The rinsing helps in removing the film more easily and also rinses out the residual brine* which: cm^tbon be reeycletl According to a special implementation of tire process according to tie inventioh, this includes, after the step consisting of evenmi out the Éíctoess and spreading the minced meat placed between two sheets of paper, steps consisting oftmuiiing tfe.e· edges of me meat strip in mler to completely isolate ire meat Éom the dehydration and pasteorisatioo sotetons, and of adjusting the excessive thickness of the meat caused by the crushing.

The process comprises, after die steps of crushing and hc|ustlig the excessive thickness, a step consisting of folding the crushed borders over the meat strip.

The process comprises, after die step of transporting the thin strip of meat to the output conveyor, a step consisting of applying a dividing plastic film on the said meat strip and rolling it on itself.

This step-allows storing the meat in die form of rolls, and lie- implementation of the plastic film facilitates the stop of nm’oftitig the: said roll, as the meat does mi stick: to the· pltsifbtmfece.

In another form of execution, the process comprises:, after the step of transporting the iMtj: strip rf meat to the output conveyor, a step consisting of continuously cutting the said meat strip, in order to directly prepare the said portions of cut meat for feeing placed in containers.

To aelneee these aforementioned objectives, a uni t las aite ÉeeáJfe^eí::::^ ither manufacturing and transformation of minced meat from pre-minced meat for continuously obtainini salted, dried and pasteurised minced meat reconstituted into thin slabs.

Recording to the invention, the mtit comprises: * a feed hopper, receiving the output of a meal pump connected to au extrusion nozzle for sitaping the minced meat into the form of a continuous flattened strip or tube; - a conveyor meant to catch the meat strip on its exit from the exfrasion nozzle; - a first system for distributing and arranging the first sheet of controlled pemteahiiity film under the meat ship and mi the conveyor; - a second system for distributing and arranging the second sheet of controlled perinetifullty film, on the mem strip; * a first rolling device located downstreatU of the said systems tor distributing and arranging the paper sleets; « a bath of a dehydration-salting solution that conialns a mechanical conveyance device for transporting the stietcbel nmrced meat strip - a bath of a pasteurisation solution that contains a mechanical eonveyancc device for transporting the stretched and dried minced meat strip; - a rinsing tank that contains a mecliilcal conveyance device for transporting the stretched. dried and pasteurised minced meat strip; ~ a device for separating the sheets of film from the dried and pasteurised meat atrip, located dovmstreafo írom foe rinsing tani; - an output conveyor.

In this manner, minced meat is continuously supplied by the meat pump to the extrusion nozzle. This nozzle enables slabi; 'mtmmí't® Éi: Ibii®®# m thin layers. This slab of meat is then placed between two sheets of controlled permeability film in order to form a strip of meat. This meat strip is then dipped into a dehydration-salting solution bath to dry it. The drying duration is variable ami depe.rK.ls on the desired degree of dryness of the finished product. After being irieds meat strip is dipped into a -sAti#! bath so that it $m continuously fee hash pasteurised. the expression ‘llash pasteurisation"’, according to professional ternrinelugy, Meaas pasteurisatlost during which the rise and fall i?3 tontperaitie is very rapid. The meat strip is then nosed in water and transported to a mat where the controlled permeability film is removed.

According to a special meeuri on form, the writ meiudes, downstream, a rolling device, two knurls for crushing Ike edges of the meat strip, and a second roiling device.

In this .manner, the edges of the meat strip arc crashed by the crushing knurls in order to completely isolate the meat from the dehydration and pasteurisation solutions, and ire excessive thickness of the meat caused by the crushing is adyostei by the second rolling device,

The unit also comprises, downstream of the second rolling device, means to fold the crushed edges of the meat strip onto the said meat strip.

According to a form of exeouion of the unit it comprises, downstream of the output conveyer, a system for distributing and arranging a plastic film on the meat: strip and means to roil the meat strip on itself

According to another form of execution, the unit eomprifP* downstream of the output convey or, a device lor cutting: and packaging the dried and pasteurise# minced meal hde Tine portions.

Then, the meat strip, after being rinsed and stripped of ns conn oiled permeability film, and thus dried and pasteurised,rein be rolled on itself to .form a roil or continuously cut in order to be packaged.

The vacuum-packaged, dried and pasteurised meat can then be processed under high pressure to minrofaiologicaily stabilise the finished product in its final, packaging.

Preferably, in the unit according to the invention, die dehydrsii(m*salftni soluhon bath rs a brine bath with a temperature of less than 60°C.

PrcforÉdy, the pasteurisation solution bath is a brine bath with a temperature of more, than 60°C. dehydration and pasteurisation bnne suluhons hare a pl I of less than 7, which helps m lowering the pH of the meal: and stabilising it micfobiologicaily. Since the brine Is acidic, bacteria. do notpow in it and therefore the brine is also microbiological!}’ stabilised.

A BRIEF B E SCRIPT ! Ο A

The invention shall be properly understood, and oilier characteristics Mid Idyantsps of the invenlon will come to light from the description givers below, for infomiation purposes only and in no way exhaustive, with reference to the diapams la die annexe, in which: * figure I is a view of a strip of dried and pasteurised minced meat, reconstituted into a thin slab, which was obtained from the process according to die invention; * figure 2 is a schematic view iterating; ire unit used to implement the process according to the invention. DETAILED PRESENTATION· OF THE INVENT®^’

The mm (1) allowing the continuous manuiacturing of salted and dried arinced meat, reconstituted into thin slabs, comprises, from start to finish, the following diffomut means shown in figure .2.

The minced mtd pueessed meat is referenced in its entiietv Ql and sub-reterenoos will be used aueotfong to the dif&em; phases: of processing and implementation of the process, wlile referringto its form.

The unit (I) comprises a feed hopper (3) tlrat receives the minced meat (2al from more or less choice cuts, in ris raw state. Tire hopper plmay either receive only raw minced nmafeerit may also receive additional foodstuffs such as spices and other ingredients that may give additional nutritive or sensory qualities to the inai product.

The said feefehopper (3} has a meat which is connected to an extmsioa nozzle (5i. The ttfeat pump (4) allows: continuously supplying the exfeusion nozzle (5) with thihced meat (2a).

The feed hopper (5) shapes the minced meat into the form of g Pile or a continuous flattened strip (2b), for lie purpose of continuous transport. The minced meat is therefore in foe form of a tube or is flattened during a manufacturing phase.

In one particular form Of execution of the invention, the thickness of the meat is adjusted by adjusting the end of the nozzle (5), «ad especially foe size of its opening (5a). To bo more precise, a series of screws (5b) allows re~hgktening foe said end and varying foe opening of the said nozzle (5) to obtain thicker or iiinnor slabs of meat (2b). The -wall so that heating devices (6} can be placed in foe space between foe two walls fo ightlf heat the meat circulating m the extrusion nozzle (5). This especially helps in preventing certain fatty material in tire meal: from being deposited on foe wails of the extrusion nozzle (5).

Downstream, there is a conveyor (?) meant to catch the meat ship (2b) as it exits from the extrusion nozzle (5),

The nest (1) also comprises a first system for distribniing sheet of controlled permeability dim (8a) muter foe meat strip pb) and m t&ei coin ey or (7): llhsÉrsf system (8) is usefully in the form of a first roil of controlk-d pcmieabiiity film, located roughly under foe conveyor (7), at the level of its end and meant to unroll the first sheet of film (8a)* which wil be placed on foe said conveyor (7)c The first roll of film (8) is., supported on iti«4«· % $8|§$t§·piacid m boti «lies of the said conveyor (7). such that it can pivot to authorise foe unrolling of the said first sheet of film (8a). The first sheet of film (8a) thus roughly covers the surface of the conveyor (7), and She meat strip (2a) caught by the said conveyor (7) finds itself placed on foe said first sheet of controlled permeability film (8a>.

The unit (1) comprises a second system for distributing and arranging {9) a second sheet of eottwiled permeability font (¾) on the meat strip (2b); This second system. (9) is in the form of a second rdl of film., stnular to th.e first, located, roughly above the con veyor (77. at the level of its end and meant to unroll the second sheet of Ilim pah which will be placed on the meat strip (2b). Fhe second roll of film is supported on its ends by supports placed on both sides of foe said conveyor (7). such that it can pivot to authorise the unrolling of the said second sheet of controlled f ermeiliby fibn (9a). A Meohaiifoal system has been provided, which unrolls foe first (8a) and second (9a) sheets of film át & set speed, depending on the conditions of processing of the meat "file feihe or strip (2a) of minced meat, cohered atid: protected hv the said sheets of controlled, permeability film (|&, 9a), is then itramsported to a rolling device (10), winch can be horizontal or vertical: comprising several pairs of nip rolls that allow progressively crushing the minced meat and stretching it into a thin layer, .ás a result after the rolling, the minced meal wrapped in sheets of eeitmied permeability film (Sa, 9a'> ín a ilattencd state (2c) ;> tóműd into a continuous thin and cootpaet. strip, without any granules: of minced meat, thus having: the appatliee of a conditions and firm texture.

Downstream of the rolling, the unit (I.) comprises, in a special form of exeeuiou, two Maris fim (1 h the edges of the meat strip, and a second rolling device (12), The knurls ill) are arranged on both sides of the meat strip (2c), on its edges. The rotation of the knurls ül) is mechanised. They are help up by supports and am is contact with the conveyor (7.) so that they can crush the edges of the meat strip (2c) when the latter passbeiween:the conveyor (7) and the said knurls (.11). The crushing of the meat strip (2c) especially seals the first (8a) and second (hat sheets of film, and isolates tire meat inside the said sheets so that ft tan subsequently be immersed in the dehydration and pasteurisation solution bate The second rolling device #1) is similar to the first rolling device (10). Fdr#is purpose, it is in the form of a rot lei ihat crushes the meat strip tv2c) in order to readjust the excessive thickness of the meat caused by erusiting the edges. Bownstrearn of the second rolling device {12\ the unit i 1) comprises means (13) to fold the crushed edges of the meat strip (2c) onto the said meat strip. These means (13) are in the form of two folded lateral parts (13a) of the conveyor, each followed by a knurl (13b) that presses the folded edge. The edges, due to the lot n ard movement of the meat strip yle) on tilt eomeym */), are folded when they meet the said lateral pans (13a). This especially allows an optimal isolation of the meat with respect to its immersion in the baits of the deitydratioo and pasteurisation solutions.

The continuous stretched and roiled strip of minced meat (2d) is then successively .immersed m a idebydratiomsalnig:: solihron bath. (14), a pasteurisation brine bath Π 5} and a rinsing tank (16).

For this purpose, each bath (14, 15) as well as the tank (16) includes a continuous conveyance device· (17) with rollers, which transports the meat strip {2d) through ihe bath (14. 15) or the tank {16) for a given period of time. The length of the baths (.14, 15) or the tank f!6) is determined by tbe hmneráou time required for first -die |eliy<lfation>rSalting of the meat, second - the pasteurisation, and third " the rinsing,

Tbe hails; eomhining the dehydration-salting (14) and pasiéiul sárion (15) solutions are equipped with a circuit (18) for recycling and reinserting Ée: solution. For Ibis purpose, the circuit (18) includes a reinsertion pump (IBa) as well as sensors i Idh) for controlling the pH raid the solute concern rations of the dehydration bath. A device (1 Sc) for concentration by evaporation and |||i|h!ll|i%integrate4::hnte said1 circuit allows readjusting the pH, the concentration and the composition of the solution.

The com eyanee devices {17) can wholly or partially he submerged in the baths of the áeíA;dmfcAalting (:14) and pasteurisation (15) solutions, and in the rinsing tank (16).

The deiiydratiomsaltirng solution hath (14) is in the form of a tank (14a) containing a dehydrating dune solution (14b). preferably acidic in nature. The pH of the dehydrating brine is especially less than 7 and its temperature is less than 6Q''C. The dehydration-salting brine bath (14) helps in drying the meat strip (2d). Under the effect, of the osmotic pressure generated by the dehydrating brine (141)), the water in the meat is removed through the eentioieip ernieaMlity him pa, 9a). The duration of drying of the meat depends on the duration of contact with the dehydrating brine (14b). The acidic pH of the dehydrating brine also helps in reducing the pH of the meat during its drying, which m turn increases its niicrohioiogical stability.

The pasteurisation solution batii (15} is in the form of a tank (15a) containing a pastemisihg; itine solution (15b). preferably acidic in nature. The temperamre of the pastemiSing htine (ISI) is greater than 60°C and the pH is also less than 7. The pasteurising brine bath (15) helps in maintaining the pasteurising brine (15b) at a relatively high temperature tit order to continuously flash pasteurise the meat. The p axtetfosing hfine solution :(i5b):íslígrfore^éátM.by a heat exchanger (15c), for example, feéfesfely, the wall of the pasteurisation lank (15a) is insulated in order to limit heat less as much as possible. A means for scraping 11¾ sneh as a scraper, is usefully equipped at the outlet of the drying (14a) and pasteurisation (13a) tanks, in order to scrape the surface of the meat ship and thus scrape off the residual brine on the second sheet of film (9a) and allow the sail brine to fa!! bach into the said pasteurisation tank (iSa), in order to best prepare the meat for the rinsing step.

The pasteurisation of the dried meat helps in reducing the microbial ilora in the said meat, which greatly contributes to improving its ijneroldologieaf stability.

The rinsing tank (16) is in the form of a. tank fitted with a number of nozzles (16a) for spraying foe rinsing solution, e<§. water. These are meant to spray water on the meat strip in order to rinse it andoptiplse the process cfo s^mwing the meat from the eosfooiied peimeaMlity film (8a, fa)>

As regards the first (8a) and second (9a) sheets of film surrounding the rolled and minced meat they are selected such: that they meet different criteria, taking into aeconnt the conditions of the process of the invention, 'These sheets (8a, 9a) of eoofiolkd permeability film must feat fee such that they do hót deteriorate during foe time for which they are steeped in the dehydration-salting: (1.4) and pasteurisation (13) solution baths. They must have a controlled permeability and mpst also, fey: eötaduétioíg allow the desired eftet of pastenfisitioh:: of the meat, for the entirety of its volume and thickness, and more generally most conduct the properties that are given to it by the solution. In addition, these sheets (8a. 9a) must have a certain level of mafotainsMhty daring the passage through the conveyance device (17} that is between the baths of the dehydration-salting (14) and pasteurisation (15) solutions, and tire rinsing tank (16), and especially during the passage around the different return rollers, hr practice, the applicant lias selected a controlled permeability film (8a, 9a) that optforaily complies with all these constraints. It may also be made of any riMtenaf foal allows the distribution, of water, such as animal fibres (collagen), cellulose, polyefoersulfotte, etc. kluee removed from the rinsing tank (16), the stretched, dried and pasteurised minced meat strip (2e) is continuously írm^ösrtté .1 émk-t (20) that separates the sheets (8a, 9a) of film from meat strip (2e) and towards an output conveyor (21).

The output conveyor (21) is capable of cartying the: nreatstrip (let as; h estis front; the rinsing tank (1.6) and transporting it towards the packaging or cutting stations. The device (20) that separates the sheets (8a, 9a) of film front the meat strip (2e) is, in (he preferred finnt of execution, in the form of two opening devices (20a), such Μ; freely rotating eircnlar brushes, located at the level of the edges of the meat ship (2e), which folded edges along the length of the said meat strip. The device also comprises freely rotating assembled sheaths (20b) that are meant to recover the said controlled permeability film. (8a, 9a) by rolling them areimi the said sheaths.

The suit pi and more specifically the output conveyor (21), also comprises, in. the preferred form of execution, a svstem for distributing and atrarmine (22) a dividing plastic film (22a) on the meat strip that has been stripped of its film, and means (23| for foiling the meat ship on itself) The distributing and arranimg system (22| is in the form of a roll of plastic film, equipped at the le vel of the enfold conveyor (21), supported from its ends and freely rotating ,so as to be able to place a strip of plastic film s22a) on the meat strip. The means (23) that help in rolling the mint strip on itself are them.setves: fit tig: fbrnttof ni assembled sheath, equipped at: the level of the output conveyor (21), supported from its ends and freely rotating so as to be able to roll the tneai strip outlie said sheath.

In another form of ekeeatieu*: the unit. (I), and more ipeciileally the output conveyor 121), compose? a station for cuumg and packaging, eouMsnng of attune the said meat strip, stripped of its controlled permeability film, into portions.

Tins, the said portions are thin and are obialned in the cuts corresponding to the desired, forms to be obtained.

Figure 1 shows several portions of minced meat (2t) that is reconstituted in a form that is completely different from die original Tints;, according to the invention, the portions of minced meat have a compact teiture and It is no longer possible to visually Identity the original configuration.

This new process for transforming minced1 meat:: into thin slabs has numerous and siptiricam advantages*

Mosf importantly, it allows the use of varied raw materials, that are mote or less Choice cuts, depending on. the desired end result, and allows creating value for riutmungs and tough muscles.

In additi oil. It: helps in obtaining a continuous dried and pasteurised strip of meat dint has an ©primal microhiologlcal stability.

The process and unit ( I) also allows rinsing and recycling the brine.

It also allows otaining a sod and regular poduet that is highly standardised in appearance, form, taste, texture, it allows integrating ingredients that disseminate their eharaoteristics throughout the tiros processed meat luring the pOcesskig.

The process cun. easily be integrated into industry and enables a eontmuons and rapid processing of this minced meat with a transirimiation time of only a few hours (mostly between two to live hours). Very little labour is required.

Another advantage is that the sheets (8a, 9a) of film have Érce functions, namely the func tion of protection of the meat, the function of interlacini with the solution while allowing the properties of the solution to reach into the meat and the function of transportation tem^mur the process.

He· form of the thus obtained portions of tninoed meat may vary, depending on tire cutting todl, and can thus adapt to any possible packaging,

In addition to the classic rectangular forms, the outing tool can create more complex forms such as, for example, rings, triangles, etc. that can grant an innovative appearance to tbc marketing. The meat strip can also be rolled on itself to form tubes or other shapes.

The ingredients, herbs and spices can he adapted according: to the production lines, for variable and desired quantities.

Without going beyond the scope of the invention, the proeess applies to all meat-based ingredients.

Claims (6)

1. ELJÁRÁS DARÁLT, SZÁRÍTOTT, 8AS2TÖRIZÁIT ÉS VÉKONY LEMEZEKKÉ ÁTSTRUKTURÁLT HÚS FOLYTONOS ELŐÁLLÍTÁSÁRA* VALAMINT AZ ELJÁRÁS KIVITELEZÉSÉRE SZOLGÁLÓ ESRENDEiiS SZABADALMI IGÉNYPONTOK L kijárás darálthus (2a) előállítására Is Wdöií|^ásárá:, amely kijárásban abbéba őÉblf, hogv koráDbab ladaráit húsból {2a} folyamatosan kapjü π k: darált, sózott, szárított és pasztőrízált búst (2e), amelyet vékony SbmékekKá strukturálunk át., az alábbiakat tartalmazó lépéseket hajtjuk végre: *' a darálthus (20 foiyarnetös utánpótlását folytonos eső vagy lapos csík (2b) formájában biztosítjuk; * a húsból való folytonos csövet vagy lapos csíkot (2b) két ellenőrzött áteresztőképességű filmlap (8a, la} közé helyezzük; - kiegyenlítjük a vastagságot, és szétteregetjük a két filmiap (8a, 9a) közé helyezett daráithúst cslfe-aiakzatba: vékony rétegként olyan tömörítési és texturáiis állapotban (2c), hogy magok a Msrészek nern játszanak; * a daráit, kinyújtott búscsíköt folyamatosan ietékerjük egy yfztetenM^sizó oldatos fürdőbe (14); amely eljárást az jellemzi, hogy azután végrehajtjuk a következő lépéseket: - a darált, kinyújtott, szántott húscslkot folyamatosan letekerjük egy pasztörizálc oldatos fürdőbe (IS); - a daráit, kinyújtott, szárított, ipsztőrízáit húsevőt ffcipmáíiOMn Ifetékéipfc agy öbiitökétíba (16); - az öblítőkli :{IE) elhagyásakor eltávolítjuk az ellenőrzött áteresztőképességű fiimiapok3t (8a, 9a); - a darált, hengeréi és;szárított, plazti^áítia·yék^ny Mscsíköb (2ei egy kimenetiszállítószalaghoz (2.1) vezetjük.
2. 2. AzT, igénypont szerinti eljárás, azzal jellemezve, hogy azt alépest kővetőén,: ihogy kíégyaniítjgk a vastagságot, és szétteregitjük: a két; ellenőrzött áteresztőképességű filmiap (8a, 9a) közé helyezett daráiblst, magában foglalja azokat; a lépéseket, bogy a húsnak; a víztelenítő és pasztönzJSő oldatoktól való teljes elszigetelése céljából a húscsík (2c) széleit összezúzzuk, és kiigazítjuk a húsnak az ősszezúzás által okozott túivastagodását 3, A 2, igénypont szerinti eljárás, azzal Jeíiamazya, tttgy az összezúzásnak és á túlyástagodás kiigazításának a lépései követően magában fóglalia azt a lépést, hogy az összezúzott széleket visszahajtjuk a húscsíkra (2c).
3. 4. Az i:, igénypont szenet; e!járás, azzal jellemezve, hogy azt a lépést követően., hogy a vékony húscsíkot <2e) a kimenet! szállítószalaghoz vezetjük., magában foglalja azt a lépést, hogy feivísziink egy közbenső műanyag filmet (22a) a húscsíkra (2e), és a húscsíkot önmagára tekerjük.
4. 5. Az 1. igénypont szerinti eljárás,, azzal jellemezve,, hogy azt a lépést követően., hogy a vékony húscsíkot (2e) a kimeneti szállítószalaghoz (21) vezetjük., magában foglalja azt a lépést.,, hogy a húscsíkot folyamatosan szeleteljük.
5. 6. Berendezés (1) korábban ledarált húsból daráithús (2a) előállítására és feldolgozására abból a célból., hogy folyamatosan készüljön daráit,, sózott, szárított és pasztörtzáit hús (2e) vékony lemezekké átstrukturálva, amely berendezés (1) magában foglal: ~ egy adagolótölcsért (3), amely a kimeneténél befogad egy hússzívattyút (4) egy extruder fúvókéhoz (S) csatlakoztatva,hogy^íyamatgs legyen a daráithús utánpótlása föíytonos esi vagy lapos csík (2b) formájában;. - egy szállítószalagot (?) a húscsík (2b) visszanyerésére az extruder fúvóka (5) kimeneténél; - egy élei rendszert (8) egy elsős ellenőrzött áteresztőképességű ííímiapnafc (8a) a szállítószalagon (?) való elosztására és elhelyezésére a húscsík (2b) alatt;· * egy második rendszert (9) egy második, ellenőrzött áteresztőképességű filmiapnak ||a) a húsesíkon (2b) való elosztására és elhelyezésére;. · egy első hengerelő eszközt (lö), amely foiyamatirányban a fsímlapokat (8a, 9a) élöéztó és elhelyező rendszerek (8, 9} után van elhelyezve;;; ···· egv vízteienitő-sőzó oldatos fürdőt (14), amely befogad egy, a darált, kinyújtott húscsíkot (2d) szállító mechanikus eszközt (17): amely berendezést (l) az jellemezi, hogy magában foglal ezenkívül: * egy pasztörízáló oldatos fürdőt (15), amely befogad egy, a daráit, kinyújtott, száripa húscsíkot (2d) szállító mechanikus eszközt (17)t - egy öblítőkádat (26)., amely befogad egy, a daráit, kinyújtott, szárítótf, ptsftortzáít húscsíkot szállító mechanikus eszközt; (II) j - egy eszközt (20), amely lehetővé teszi az ellenőrzött átefessfőképességi filmlapok (8a, 9a) elválasztását 3 szárított, pasztörtzáit húscsíktói folyamatirányban az öölítőkád (16) után;: - egy kimeneti szállítószalagot (21) foiyamatirányban az öbiítőkád (16) és a lapok (8a, 9a) elválasztását iehetovitevo eszköz (20) után, 7. A 6. igénypont szerinti berendezés (1), azzal Jellemezve, hogy foiyamatirányban a hengerelő eszköz (10) után magában foglal két, a húscsík széleit összezúzó keresi {lily iif'pitiilk fcmgerel# eszközt (12) és a iúscsík összezúzott széleinek a hysesíkta: vaié ^iiszaihallását lehetővé tevő eszközöket (13). 8, A 6. Igénypont Szerinti nerendesés (1), azzal jellemezve, hogy folyamatirányban a kimeneti szállítószalag (21) után magiban foglal a húscslkon egy mwanyál iinset (2:2a) elosztÖ és elhelyező rendszert. (22) és a húscsík Önmagára való Wtá$m0$k if#héi§vé tevő: eszközöket (23), §. A 6, igénypont szerinti berendezés (X), azzal jellemezve., hogy folyamatfrlnyban a kimeneti szállítószalag (21) után magában foglal egy, a darálthúst vékony szeletekké vágé és csomagoló, eszközt,
6. 28, A i. Igénypont szerinti berendezés (¾ ázzál jellemezve, hogy a víztelenítő-só# oldatos fürdő (lő) egy §0 °c alatti hőraémékletl, vízteiehiő sősplcos fürdő (I4b},> a pasztötízálő oldatos fürdő (15) pedig egv 60 °C feletti hőmérsékletű, pasztörlzáié sóspióss f| rdő (15 b), amely víztelenítő sós pác (14b) és pasztönzáiő sós pác (iSb) pH-ja 1 alatt van,