JP7272722B1 - Sausage manufacturing method, manufacturing apparatus, and sausage - Google Patents

Abstract

To provide a sausage manufacturing apparatus for manufacturing sausages with a characteristic design, in which a plurality of visually different seasoning ingredients filled in the sausage casing can be seen as patterns through the casing. A sausage manufacturing apparatus D has a base pipe 2 having a plurality of filling passages 22, 22a, 22b, 22c arranged in the axial circumferential direction, and filling passages 22, 22a, 22b, 22c. supply pipes 30, 30a, 30b, and 30c for supplying a plurality of different types of seasoning ingredients to the base pipe 2; and a fittable rotating packing 24 . [Selection drawing] Fig. 1

Description

TECHNICAL FIELD The present invention relates to a sausage manufacturing method, a manufacturing apparatus, and a sausage. More specifically, the present invention relates to a sausage manufacturing method, a manufacturing apparatus, and a sausage with a characteristic design, in which a plurality of visually different seasoning ingredients filled in the sausage casing can be seen as patterns through the casing.

Sausages are made by stuffing seasoning ingredients such as chopped meat or minced meat into casings such as sheep intestines and then smoking them. Sausages are eaten all over the world. However, the sausages are almost uniform in appearance, and there is not much difference in color and shape.

Therefore, attempts have been made to design (appearance) characterize sausages. For example, in addition to characterizing the casing by coloring it with a pattern, there has also been proposed a method in which the casing is characterized by the seasoning ingredients that are filled in the casing, such as the "mosaic sausage molding method" described in Patent Document 1. ing.

In the molding method described in Patent Document 1, the base filling path and the pattern filling path formed by the outer nozzle and the inner nozzle are filled with the ground meat for the base and the ground meat for the pattern (both of which are seasoning ingredients according to the present invention). are transferred and simultaneously discharged into the filling mold from the discharge port, and the filling mold is pushed out by the pushing pressure of the minced meat.

The resulting sausage is formed in a uniform mosaic pattern in the direction in which the minced meat is extruded, with the base minced meat and the pattern minced meat presenting patterns corresponding to the shape of the discharge port in the filling mold, It is said that the same pattern clearly appears on any cut edge in the thickness direction, and the design effect is extremely high.

JP-A-61-205457

However, the molding method described in Patent Document 1 has the following problems. That is, sausages formed by this method inevitably show only the base minced meat, and the pattern minced meat at the ends in the length direction is hardly conspicuous. In other words, unless cut in the direction of thickness, the patterning paste on the inner side will not be exposed.

In other words, sausages are not necessarily cut in the thickness direction when they are served or eaten. Otherwise, the person who eats it may eat it without noticing the special pattern.

The present invention has been invented in view of the above points, and is characterized by a design that allows a plurality of visually different seasoning ingredients filled in a sausage casing to be seen as a pattern through the casing. An object of the present invention is to provide a sausage manufacturing method, a manufacturing apparatus, and a sausage.

[1] In order to achieve the above object, the present invention supplies a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial direction inside a base tube. and a step of filling the seasoning ingredients in a light-transmitting casing fitted to the end of the base tube on the filling side so as to draw a predetermined pattern in contact with the inner surface of the casing. It is a manufacturing method of the sausage provided.

In the sausage manufacturing method of the present invention, since the filling passage through which the seasoning ingredients are supplied from the ingredients supply section is arranged inside the base pipe in the axial circumferential direction, it is fitted to the filling-side end of the base pipe. The seasoning ingredients can be filled at a position in contact with the inner surface of the casing to which it is applied.

Along with the filling, a plurality of visually different seasoning ingredients appear on the surface through the translucent casing, making it possible to produce a sausage that can be recognized from the outside as a pattern. In addition, since the sausage produced has a pattern on its appearance, the sausage has a characteristic design.

In addition, seasoning ingredients with different textures such as texture and crispness can be used for each of the seasoning ingredients to be filled in the casing, depending not only on the appearance but also on the difference in the type and part of the meat, for example. According to this, by appropriately combining a plurality of seasoning ingredients with different textures, textures such as texture and crispness can be controlled and characterized in various ways, and sausages can have many variations in this regard. can let

[2] The sausage manufacturing method of the present invention may be configured such that the filling paths are provided parallel to each other in the axial direction of the base tube.

In this case, since the direction of discharge of the seasoning ingredients during filling is parallel and linear in each filling path, the seasoning ingredients of the same quality extend in the longitudinal direction in the casing, and a plurality of seasoning ingredients extend in the circumferential direction. A sausage having a pattern in which various seasoning ingredients are arranged can be produced.

[3] The sausage manufacturing method of the present invention may be configured such that the filling path is provided so as to draw a spiral in the longitudinal direction of the base tube.

In this case, the discharge direction of the seasoning ingredients during filling is not linear, but is a twist direction with different discharge angles, so that the seasoning ingredients of the same quality extend spirally in the length direction in the casing. It is possible to produce a sausage having a pattern in which a plurality of types of seasoning ingredients are arranged in the circumferential direction.

[4] In order to achieve the above object, the present invention supplies a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside a base tube. and supplying the seasoning ingredient while rotating the rotating filling body rotatably attached to the base pipe in the axial direction together with the translucent casing fitted to the end on the side to be filled. filling the casing in a spiral pattern in contact with the inner surface of the casing.

In the sausage manufacturing method of the present invention, since the filling passage through which the seasoning ingredients are supplied from the ingredients supply section is arranged inside the base pipe in the axial circumferential direction, it is fitted to the filling-side end of the base pipe. The seasoning ingredients can be filled at a position in contact with the inner surface of the casing to which it is applied.

When filling, the rotary filling body mounted rotatably in the axial direction on the base tube is rotated together with the translucent casing fitted to the end on the filling side. Moreover, since the casing extends as it is filled, the seasoning ingredients can be filled in a spiral pattern in contact with the inner surface of the casing.

As a result, a plurality of visually different seasoning ingredients appear on the surface through the translucent casing, making it possible to produce a sausage that can be recognized from the outside as a spiral pattern. In addition, it is possible to draw a spiral pattern with different spiral bending angles according to the rotation speed of the rotating packing. Thus, the sausage produced in this way has a spiral pattern in its appearance, so that the sausage has a characteristic design.

[5] The sausage manufacturing method of the present invention may be configured such that the filling paths are provided parallel to each other in the axial direction of the base tube.

In this case, since the direction of discharge of the seasoning ingredients during filling is parallel and linear in each filling path, seasoning ingredients of the same quality are discharged and filled in the longitudinal direction. However, since the casing extends while rotating, a plurality of visually different seasoning ingredients appear on the surface through the translucent casing, making it possible to produce a sausage that can be recognized from the outside as a spiral pattern. Thus, the sausage produced in this way has a spiral pattern in its appearance, so that the sausage has a characteristic design.

[6] The sausage manufacturing method of the present invention comprises the steps of: cutting an end of a sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length; inserting a guide member for guiding one end of the base material from the other end of the base material to the seasoning ingredients inside; By bending the material, the base of the drawing member is inserted from the other end of the base material into the seasoning ingredient, penetrated through an appropriate portion of the casing and brought out, and the part that came out was pulled further, a step of drawing one end of the base material into the seasoning ingredient along the guide member; Alternatively, a step of releasing the connection state of the drawing member and a step of extracting the guide member from the base material may be provided when the entire base material is formed into a ring shape.

In the sausage manufacturing method of the present invention, the end portion of the base material is cut to form a predetermined length, and each piece formed to a predetermined length can be used as a material for one ring-shaped sausage. If the lengths are made uniform, ring-shaped sausages having the same diameter (size) can naturally be produced by manufacturing in the same manner.

Also, the step of connecting the tip of the pull-in member to the casing of one end of the substrate allows the pull-in member to be utilized to pull the one end of the substrate with sufficient force. According to this, it becomes possible to pull one end of the base material from the other end into the seasoning ingredients.

Further, by inserting a guide member that guides one end of the base material from the other end of the base material to the seasoning ingredients inside, the guide member is fixed to the seasoning ingredients at the other end of the base material. , the guide member can be used as a guide when pulling in the one end of the base material.

In addition, the guide member attached to the seasoning ingredient at the other end reinforces the cylindrical casing from the inside, and is deformed when holding the other end of the base material during the pulling operation. It is an aid to make it difficult to work, and it is easy to work.

Alternatively, the base material is bent, the base of the pull-in member is inserted into the seasoning ingredient from the other end of the base material, penetrated through an appropriate portion of the casing and brought out to the outside, and the exposed part is further pulled to the base. By the step of drawing one end of the material into the seasoning ingredient along the guide member, the one end can be drawn in with a sufficient length. In addition, since the seasoning ingredients in the casing at the other end of the base material are strongly pushed by the one end of the base material and the internal pressure increases, the seasoning ingredients have a strong force to wrap and fix the one end, and the seasoning ingredients are pulled out. become difficult.

one end of the base material is sufficiently crimped or pulled in to the inner surface of the guide member to form the entire base material into a ring shape; An edible ring-shaped sausage can be obtained by extracting the member from the base material.

According to the present invention, the tubular casing is filled with the seasoning ingredients and formed to have a predetermined length, and one end of the tubular casing is joined in a state of being drawn into the seasoning ingredients from the other end. Since the ring-shaped sausage can be produced, the ring-shaped sausage is stably arranged in a ring shape, and the ring-shaped sausage loses its shape when the joint part comes off or the position shifts during cooking or serving. You can prevent it from being lost.

[7] In the sausage manufacturing method of the present invention, one end of the base material is tapered, drawn from the other end of the base material, and the tip is passed through a predetermined portion of the casing to the outside. It can also be configured to release

In this case, the pull-in is relatively easy without a large resistance. Moreover, since the recessed portion of one end of the base material is sufficiently long, the fixing force due to the internal pressure of the seasoning ingredients is also strengthened, thereby preventing the ring shape from collapsing and improving the workability during production. .

In addition, since the length of the recessed portion of the one end portion is lengthened, the casing is also stretched. Furthermore, since the tip of the one end penetrating through the casing is fixed to the casing by the pressure of the seasoning ingredient inside the one end, it is possible to more effectively prevent the shape from collapsing.

[8] In the sausage manufacturing method of the present invention, the connection of the tip of the pulling member to the casing of the one end of the base material may be performed by hooking the hook of the pulling member on the casing. can.

In this case, the casing, especially sheep intestines, pig intestines, etc., which are generally used, has good strength even if it is thin. Therefore, it is possible to connect quickly and reliably. In addition, this results in good workability during manufacturing.

[9] In the sausage manufacturing method of the present invention, the guide member is curved in the longitudinal direction and curved in the width direction so as to substantially follow the curved portion of the base material. Alternatively, the guide member may be straight in the length direction and curved in the width direction, and may be shaped like a bucket of a predetermined length.

In this case, the guide member is curved in the longitudinal direction so as to substantially follow the curved portion of the base material. You can donate as much as you want. As a result, it is possible to secure a large portion of the seasoning ingredients into which one end of the base material is inserted, and even if the one end is slightly thickened, it is possible to draw in the ingredients.

In addition, since the guide member has a shape that is straight in the length direction, it is easy to work with little resistance when inserting it into the seasoning ingredient and removing it later. In particular, when the guide member is pulled out, it is possible to prevent part of the seasoning ingredient from being pulled off due to being caught in the guide member, thereby reducing the trouble of rework.

[10] In the sausage manufacturing method of the present invention, the seasoning ingredients in the casing are formed on the inner surface side of the guide member inserted from the other end of the base material to the seasoning ingredients inside. It can also be provided or removed to form an inlet at one end of the substrate.

In this case, since the opening is provided at the other end of the base material, the initial position is determined when one end of the base material is drawn into the seasoning ingredients, which facilitates the drawing operation. In addition, it is possible to prevent the seasoning ingredients from overflowing and being wasted when the one end is pulled in.

[11] The sausage manufacturing method of the present invention comprises the steps of: cutting an end of a sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length; is tapered and frozen in a predetermined length range from the tip so as to have a predetermined hardness; The seasoning ingredient is pushed to a predetermined depth and accommodated, and the tip of the one end portion is either passed through a predetermined portion of the casing to be protruded outside, or not passed through, and the entire base material is formed into a ring shape. It is also possible to have a configuration comprising a step of forming in.

In this case, the tubular casing can be filled with the seasoned raw seasoning ingredients to form the base material of the sausage stuffed in the casing, which can be used as the material of the sausage ring.

Further, by the step of cutting the ends of the base material and forming them into predetermined lengths, each piece formed into predetermined lengths can be used as a material for one ring-shaped sausage. In addition, if the lengths are made uniform, ring-shaped sausages having the same diameter (size) can naturally be produced by manufacturing in the same manner.

In addition, by forming one end portion of the base material to be tapered and freezing it in a predetermined length range from the tip so as to have a predetermined hardness, it becomes difficult to deform even if force is applied to the one end portion, so that it can be used in the subsequent process. Pushing into the other end becomes easier and more reliable.

In addition, the base material is bent, one end of the frozen base material is pushed to a predetermined depth in the seasoning ingredient at the other end of the base material, and the tip of the one end is passed through a predetermined portion of the casing to extend the outside. In the step of forming the entire base material into a ring shape, first, when one frozen end is accommodated in the seasoning ingredient at the other end, it is pulled out or displaced. Hard to get off.

In addition, when the tip of the one end penetrates a predetermined portion of the casing and extends to the outside, the tip of the one end penetrating the predetermined portion of the casing is pushed into the casing by the pressure of the seasoning ingredients inside the one end. Since it is fixed against the object, it is possible to more effectively prevent the shape from collapsing. Furthermore, if the one end portion is housed without penetrating the casing, the work can be easily performed without requiring much time and effort.

According to the present invention, a tubular casing is filled with seasoning ingredients and formed to have a predetermined length, and one end of the tubular casing is joined to the other end while being housed inside the seasoning ingredients. Since the ring-shaped sausage can be produced, the shape of the ring-shaped sausage is stable and arranged in a ring shape, and the ring-shaped sausage loses its shape when the joint part comes off or the position shifts during cooking or serving. You can prevent it from being lost.

[12] In order to achieve the above object, the present invention provides a casing having a plurality of filling passages arranged in the axial direction inside thereof, and a translucent casing at the end of the filling passage on the filling side. The sausage manufacturing apparatus is provided with a base tube that can be fitted and an ingredient supply unit that supplies a plurality of visually different seasoning ingredients to the filling path.

Since the sausage manufacturing apparatus of the present invention is provided with an ingredient supply unit that supplies a plurality of visually different seasoning ingredients to the filling path of the base tube, seasoning ingredients of different types are supplied to each filling path. can do.

In addition, since it has a plurality of filling passages arranged inside in the axial direction, and has a base pipe to which a translucent casing can be fitted at the end of the filling passage on the filling side, the seasoning ingredients can be used. The seasoning ingredients can be filled at a position in contact with the inner surface of the casing fitted to the filling-side end of the base tube.

As a result, a plurality of visually different seasoning ingredients appear on the surface through the translucent casing as the sausage is filled, making it possible to produce a sausage that can be recognized from the outside as a pattern. In addition, since the sausage produced has a pattern on its appearance, the sausage has a characteristic design.

In addition, seasoning ingredients with different textures such as texture and crispness can be used for each of the seasoning ingredients to be filled in the casing, depending not only on the appearance but also on the difference in the type and part of the meat, for example. According to this, by appropriately combining a plurality of seasoning ingredients with different textures, textures such as texture and crispness can be controlled and characterized in various ways, and sausages can have many variations in this regard. can let

[13] The sausage manufacturing apparatus of the present invention may be configured such that the filling paths are provided parallel to each other in the axial direction of the base tube.

In this case, since the direction of discharge of the seasoning ingredients during filling is parallel and linear in each filling path, the seasoning ingredients of the same quality extend in the longitudinal direction in the casing, and a plurality of seasoning ingredients extend in the circumferential direction. A sausage having a pattern in which various seasoning ingredients are arranged can be produced.

[14] The sausage manufacturing apparatus of the present invention may be configured such that the filling path is provided so as to draw a spiral in the longitudinal direction of the base tube.

In this case, the discharge direction of the seasoning ingredients during filling is not linear, but is a twist direction with different discharge angles, so that the seasoning ingredients of the same quality extend spirally in the length direction in the casing. It is possible to produce a sausage having a pattern in which a plurality of types of seasoning ingredients are arranged in the circumferential direction.

[15] In order to achieve the above object, the present invention provides a base pipe having a plurality of filling passages arranged in the axial circumferential direction inside, and supplying a plurality of types of seasoning ingredients having different appearances to the filling passages. and a rotating stuffing body attached to the base pipe so as to be rotatable in the axial direction and capable of being fitted with a translucent casing at the end on the stuffing side. be.

In the sausage manufacturing apparatus of the present invention, since the filling passage through which the seasoning ingredients are supplied from the ingredient supply section is arranged inside the base pipe in the axial circumferential direction, it is fitted to the filling-side end of the base pipe. The seasoning ingredients can be filled at a position in contact with the inner surface of the casing to which it is applied.

When filling, the rotary filling body mounted rotatably in the axial direction on the base tube is rotated together with the translucent casing fitted to the end on the filling side. Moreover, since the casing extends as it is filled, the seasoning ingredients can be filled in a spiral pattern in contact with the inner surface of the casing.

As a result, a plurality of visually different seasoning ingredients appear on the surface through the translucent casing, making it possible to produce a sausage that can be recognized from the outside as a spiral pattern. In addition, it is possible to draw a spiral pattern with different spiral bending angles according to the rotation speed of the rotating packing. Thus, the sausage produced in this way has a spiral pattern in its appearance, so that the sausage has a characteristic design.

[16] The sausage manufacturing apparatus of the present invention may be configured such that the filling paths are provided parallel to each other in the axial direction of the base tube.

In this case, since the seasoning ingredients are discharged in parallel and linearly in each filling path, the seasoning ingredients are not rotated in the casing. A sausage having a pattern in which seasoning ingredients of the same quality extend in the length direction and a plurality of types of seasoning ingredients are arranged in the circumferential direction can be produced.

Thus, according to this sausage manufacturing apparatus, it is possible to manufacture sausages with a linear pattern and sausages with a spiral pattern, so that the apparatus can be used properly according to need. .

[17] In order to achieve the above objects, the present invention provides a light-transmitting casing filled with a plurality of visually different seasoning ingredients in a predetermined pattern in contact with the inner surface of the casing. It is a sausage.

The sausage of the present invention is a sausage in which a plurality of visually different seasoning ingredients appear on the surface through a translucent casing, which can be recognized from the outside as a pattern. It becomes a sausage with a unique design. For example, if a sausage is cut in the direction of its thickness, a pattern divided by seasoning ingredients will also appear on the cut end.

[18] In the sausage of the present invention, the casing is filled with the seasoning ingredients and formed to have a predetermined length, and one end of the sausage is joined to the other end while being housed inside the seasoning ingredients. It is also possible to adopt a configuration in which the whole is formed in a ring shape having a predetermined diameter.

In this case, the tubular casing is filled with the seasoning ingredients and formed to have a predetermined length, and one end of the tubular casing is joined to the other end while being housed inside the seasoning ingredients. The shape of the sausage is stable and the sausage is arranged in a ring shape, and it is possible to prevent the joint from coming off or the position from being displaced during cooking or serving, thereby preventing the sausage from losing its shape.

Furthermore, since the whole is formed in a ring shape with a predetermined diameter, it is unique in design, and various ingredients can be placed or stuffed in the space in the center, making it useful as an hors d'oeuvre. The point is the same as the conventional ring-shaped sausage.

[19] The sausage of the present invention may be configured such that the one end portion is tapered, and the tip end penetrates through a predetermined portion of the casing and protrudes outside.

In this case, since the length of the portion where the one end is housed is lengthened, the casing is also stretched, so that the crispness is good when eaten and the texture is less likely to deteriorate. In addition, since the tip of the one end penetrating through a predetermined part of the casing (the end of the casing, etc.) is fixed to the casing by the pressure of the seasoning ingredients inside the one end, the deformation is more effectively prevented. can be deterred. Furthermore, since the tip of the penetrating one end closes the hole, it is possible to prevent the seasoning ingredients from leaking out, and the hole itself does not cause any trouble.

In addition, if ring-shaped sausages are generally dried, smoked, or boiled in hot water, the seasoning ingredients inside the casing will be heated and hardened (or solidified). The shape can be maintained, and particularly by smoking treatment, a smoked product with a unique flavor can be obtained. In addition, in the smoking treatment and the boiling treatment, sterilization by heating is also performed, so the shelf life of the product can be set longer.

To provide a sausage manufacturing method, a manufacturing apparatus, and a sausage with a characteristic design, in which a plurality of visually different seasoning ingredients filled in the sausage casing can be seen as patterns through the casing. be able to.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic explanatory drawing of the sausage manufacturing apparatus which concerns on this invention. FIG. 2 is an explanatory view showing the structure of the base pipe of the sausage manufacturing apparatus shown in FIG. 1; FIG. 2 is a front view of a base tube and rotating packing bodies in FIG. 1; FIG. 2 is a cross-sectional explanatory view of a main part (the cutting line is CC in FIG. 2) showing the state of use of the sausage making apparatus; 1 shows sausages produced by a sausage production apparatus. (a) is an explanatory diagram of a sausage having a linear pattern in the length direction, and (b) is an explanatory diagram of a sausage having a spiral pattern in the length direction. Examples of sausage products are shown, (a) is a wiener-shaped product with a linear pattern, (b) is a wiener-shaped product with a spiral pattern, and (c) is an explanatory diagram of a ring-shaped product with a spiral pattern. is. It is explanatory drawing which shows the structure of the modification of the base pipe which comprises a sausage manufacturing apparatus. FIG. 4 is an explanatory view showing a method of manufacturing a ring-shaped sausage, showing a step of setting a guide member and a pull-in pin to a casing filled with seasoning ingredients. FIG. 10 is an explanatory view showing a method of manufacturing a ring-shaped sausage, showing a step of inserting a tapered side of one end of a casing filled with seasoning ingredients from the other end and pulling it inside. FIG. 10 is an explanatory view showing a method of manufacturing a ring-shaped sausage, in which the tapered sides of casings filled with seasoning ingredients are pulled in and connected, and then the guide member is pulled out to form a sausage ring.

Embodiments of the present invention will be described in more detail with reference to FIGS. 1 to 7. FIG.
The sausage manufacturing apparatus D according to the present invention is made of stainless steel, which is easy to maintain. The sausage-making apparatus D has a base frame 1 having a rectangular shape when viewed from the front and a predetermined thickness.

A mounting hole (illustration, reference numerals are omitted) is provided in a substantially central portion on the front side of the base frame 1, and a base pipe 2 having a predetermined length is fixed to the mounting hole so as to protrude toward the front side. Further, the mounting holes are connected to a gap (illustration, reference numerals are omitted) provided on the back side, so that supply pipes 30, 30a, 30b, and 30c, which will be described later, can be connected.

The base tube 2 has a cylindrical outer tube 20, and inside the outer tube 20 is attached a cross plate-like separating member 21 that intersects at a central angle of 90°. The thickness of the sausage to be produced is usually about the same as the thickness of the base tube 2, but it can be adjusted by changing the filling pressure of the seasoning ingredient to increase the thickness.

The four outer edges of the plate constituting the isolation member 21 are fixed to the inner wall of the outer tube 20 , and the intersections overlap the center line of the outer tube 20 . As a result, four filling passages 22, 22a, 22b, and 22c having fan-shaped cross-sectional spaces are formed inside the base pipe 2 so that each space starts from the outer pipe 20 in the axial circumferential direction. (See Figure 2). It should be noted that the number of filling passages may be plural, and normally two to four passages are provided inside the base pipe 2, but the number is not limited.

In addition to the plurality of filling passages arranged in the axial circumferential direction, a filling passage can be provided at the center of the plurality of filling passages. In this case, it is possible to manufacture a sausage in which a plurality of seasoning ingredients forming a pattern visible from the outside are filled around the central seasoning ingredient that cannot be seen from the outside. According to this, the central seasoning ingredients such as cheese and herbs can be used as a means for imparting characteristics to the taste regardless of the pattern.

A guide ring 23 having a slightly larger diameter than the outer peripheral surface is formed over the entire periphery of the outer tube 20 at a position slightly closer to the base. As a result, the front side of the outer tube 20 from the guide ring 23 serves as a bearing tube portion 201, and the rotary filling body 24 is rotatably fitted in the bearing tube portion 201 (FIGS. 3 and 4). 4).

The rotating filling body 24 has a circular tubular outer tube 240 and a plate-like stopper 241 provided at its proximal end. Four handles 242 are radially provided on the outer peripheral portion of the stopper 241 at equal intervals in the axial direction, and a handle 243 is provided at the tip of each handle 242 .

A handle 242 is a handle for manual operation when rotating the rotary packing body 24 . It should be noted that the outer tube 240 of the rotating stuffing body 24 can be pulled toward the base so as to cover the casing 5, which is the outer skin of the sausage, and fitted together (see FIG. 4).

A holding tube 244 having a slightly larger diameter than the outer tube 240 is provided on the base side of the stopper 24 so as to communicate with the outer tube 240 . The inner diameter of the holding tube 244 is slightly larger than the outer diameter of the guide ring 23 so that it can be fitted around the guide ring 23 and rotated.

Screw holes 245 are provided at two diameter line positions near the base opening of the holding tube 244 , and a screw 246 is screwed into each screw hole 245 . When the screw 246 is fully tightened, the tip of the screw 246 partially protrudes from the mouth of the screw hole 245 without coming into contact with the outer tube 20, and the protruding portion comes into contact with the base surface of the guide ring 23 to prevent it from coming off (Fig. 4). reference).

In this state, the outer tube 240 of the rotating filling body 24 is arranged to fit just in the longitudinal direction of the bearing tube portion 201, and the rotating filling body 24 can be removed around the bearing tube portion 201. You can rotate it without

Supply pipes 30, 30a, 30b, and 30c, which are ingredient supply units, are connected to the filling paths 22, 22a, 22b, and 22c of the base pipe 2, respectively (the supply pipe 30b is not shown in FIG. 1). , so the symbols are omitted.) Further, the supply pipes 30, 30a, 30b, 30c are respectively connected to four cylinders 31, 31a, 31b, 31c.

Each cylinder 31, 31a, 31b, 31c is supplied with a plurality of types of seasonings that are different in appearance from a mincing machine (not shown), for example, depending on the degree of mincing (number of times), the difference in ingredients, the presence or absence of coloring, the difference in color, etc. material is supplied accordingly. The configuration of the seasoning ingredients supply unit is not limited to that of the present embodiment, and can be appropriately modified, for example, by disposing mincing machines at the positions of the cylinders 31, 31a, 31b, and 31c.

(action)
Next, with reference to FIGS. 1 to 5, the method of use and operation of the sausage making apparatus D will be described.

[A. Production of sausage S1 whose pattern is linear in the length direction]
(1) Making two kinds of seasoning ingredients 4 and 4a which are different in appearance. In this embodiment, one of the seasoning ingredients 4 is an ingredient obtained by coarsely ground meat and seasoned, and the other seasoning ingredient 4a is an ingredient obtained by twice grinding meat together with herbs.

As a result, the seasoning ingredient 4 has conspicuous meaty grains, and the seasoning ingredient 4a has a slightly greenish color and fine meaty grains. The seasoning ingredients are not limited to two types, and it is needless to say that seasoning ingredients to be supplied can be appropriately characterized for each of the filling paths 22, 22a, 22b, and 22c.

(2) The outer tube 240 of the rotating stuffing body 24 of the sausage manufacturing apparatus D is pulled toward the base so as to be covered with the translucent casing 5, which serves as the outer skin of the sausages, and is fitted together. As a result, the casing 5 is positioned so that the closed tip portion closes the discharge port (reference numeral omitted) of the outer tube 20, 240 (see FIG. 4).

As the casing 5, edible sheep intestine is used in the present embodiment, but other natural casings such as pig intestines, or artificial casings made of collagen made from natural protein can also be used. is. In addition to edible sausages, non-edible ones such as synthetic resins can also be used depending on the type of sausage.

(3) Then, from the cylinders 31, 31a, 31b, and 31c, which are the material supply units of the sausage manufacturing apparatus D, through the supply pipes 30, 30a, 30b, and 30c, the filling paths 22, 22a, and 22b of the base pipe 2, Seasoning ingredients 4 and 4a are supplied to 22c. At this time, the seasoning ingredients 4 are supplied to the charging paths 22 and 22b alternately arranged in the axial direction, and the seasoning ingredients 4a are supplied to the charging paths 22a and 22c. (See Figure 4). Note that the rotary filling body 24 is kept stopped.

(4) As a result, the seasoning ingredient 4 is discharged from the filling paths 22, 22b, and the seasoning ingredient 4a is discharged from the filling paths 22a, 22c. It becomes a target and fills the casing 5 . Along with this, the casing 5 swells, stretches while unraveling the overlapped portions, and becomes a sausage (so-called sausage) S1 of a predetermined length when an appropriate amount of the seasoning ingredients 4 and 4a is filled.

As a result, in the sausage S1, the two visually different seasoning ingredients 4 and 4a are in contact with the inner surface of the translucent casing 5, linearly in the axial direction and homogeneous in the longitudinal direction. The seasoning ingredient 4 or the seasoning ingredient 4a extends and can be recognized from the outside as a pattern P1 that appears alternately in the axial direction (see FIG. 5(a)). The sausage S1 manufactured in this manner has the above-described pattern on its appearance as a product, and thus the sausage has a characteristic design.

In addition, seasoning ingredients 4 and 4a filled in the casing 5 may have different textures such as texture and crispness depending on the type and part of the meat, as well as the appearance. can be done. According to this, by appropriately combining a plurality of seasoning ingredients with different textures, textures such as texture and crispness can be controlled and characterized in various ways, and sausage S1 can have many variations in this respect. can have This also applies to the sausage S2 having a spiral pattern P2 and the ring-shaped sausage product S30, which will be described later.

[B. Production of sausage S2 with spiral pattern in the length direction]
(1) The above [A. Manufacture of sausage S1 having a linear pattern in the length direction], two types of seasoning ingredients 4 and 4a having different appearances are produced. As in A, the type of seasoning ingredients can be adjusted as appropriate.

(2) The outer tube 240 of the rotating stuffing body 24 of the sausage manufacturing apparatus D is pulled toward the base so as to be covered with the translucent casing 5, which serves as the outer skin of the sausages, and is fitted together. As a result, the casing 5 is positioned so that the closed tip portion closes the discharge port (reference numeral omitted) of the outer tube 20, 240 (see FIG. 4).

(3) Then, from the cylinders 31, 31a, 31b, and 31c, which are the material supply units of the sausage manufacturing apparatus D, through the supply pipes 30, 30a, 30b, and 30c, the filling paths 22, 22a, and 22b of the base pipe 2, Seasoning ingredients 4 and 4a are supplied to 22c. At this time, the seasoning ingredients 4 are supplied to the charging paths 22 and 22b alternately arranged in the axial direction, and the seasoning ingredients 4a are supplied to the charging paths 22a and 22c. .

(4) Thereby, the seasoning ingredient 4 is discharged from the filling paths 22 and 22b, and the seasoning ingredient 4a is discharged from the filling paths 22a and 22c. Along with this, the operator holds the handle 242 and rotates the rotary packing body 24 clockwise in FIG. turn it around. Then, the casing 5 expands while rotating, stretches while unraveling the overlapped portion, and becomes a sausage (so-called sausage stuffed with intestines) S2 of a predetermined length when an appropriate amount of the seasoning ingredients 4 and 4a is filled.

In addition, the direction of discharge when the seasoning ingredients 4 and 4a are filled is parallel and linear in each of the filling paths 22, 22a, 22b and 22c. are twisted directions with different ejection angles.

Thus, the seasoning ingredients 4 or seasoning ingredients 4a of the same quality spirally extend in the length direction in the casing 5, and the two kinds of seasoning ingredients 4 and 4a are arranged alternately in the circumferential direction. The pattern P2 appears on the surface through the casing 5 and can be recognized from the outside (see FIG. 5(b)). Further, according to the rotation speed of the rotating filling body 24, a spiral pattern with different angles of spiral bending can be drawn. The sausage S2 manufactured in this way has the above-described pattern on its appearance as a product, and therefore has a characteristic design.

Next, referring to FIG. 6, sausage products S10, S20, and S30 are produced by forming sausages S1 and S2 produced by the sausage production apparatus into appropriate lengths and smoking them. to explain.

A sausage product S10 shown in FIG. 11(a) is a wiener-shaped sausage product in which a linear pattern P1 appears in the length direction. The sausage product 20 shown in FIG. 6(b) is a wiener-shaped sausage product in which a spiral pattern P2 appears in the length direction.

Furthermore, the sausage product S30 shown in FIG. 6(c) is a ring-shaped sausage product in which the spiral pattern P2 appears. The ring-shaped sausage product S30 has features not found in conventional sausages in the ring-shaped shape itself, but combined with the design features of the pattern P2 according to the present invention, the sausage is more distinctive and eye-catching. becomes.

(Method 1 for producing ring-shaped sausage products)
Here, a method for manufacturing the ring-shaped sausage product S30 will be described with reference to FIGS. 8 to 10. FIG.
<1> Seasoning ingredients 4, 4a (in FIGS. 8 to 10, one type of seasoning ingredient is used for convenience), which is seasoned with salt or spices in the sheep intestine casing 5 using the above-described sausage manufacturing apparatus D. Although it is represented by material 4b, it is actually seasoning ingredients 4 and 4a as shown in FIGS.

<2> This stuffing is cut into a length that can be formed into a ring shape with a predetermined diameter (for example, 80 to 100 mm) to produce a required number of base materials 100 .

<3> The casing 5 is opened (opened) at both side ends of the base material 100 . While the seasoning ingredient 4b is appropriately taken out from the opening 103 of the one end 101, the tip of the seasoning ingredient 4b inside the casing 5 is shaped to be slightly tapered, and the end of the casing 5 is pressed and closed.

<4> A pull-in pin 50 (see FIG. 8), which is a metal wire body of a predetermined length provided with a hook portion 51 (or hook) at the tip, and a stainless steel wire that enters the opening 104 at the other end of the casing 5 A gutter-shaped guide member 3 formed by curving a steel plate is prepared. The guide member 3 has a shape curved with a predetermined curvature in the longitudinal direction and also curved in the width direction.

<5> The hook portion 51 of the pull-in pin 50 is pierced and hooked into the portion of the base material 100 where the casing 5 is closed. It should be noted that the sheep intestine casing 5 has good strength even though it is thin, and has sufficient connection strength even when the hook portion 51 of the pull-in pin 50 is hooked. and workability is also good.

<6> In the base material 100, the guide member 3 is inserted into the seasoning ingredients 4b from the opening 104 of the other end 102 on the side opposite to the side on which the hook 51 is hooked. At this time, the guide member 3 is made to run along the inner surface of the casing 5, but it may be separated from the inner surface (see FIG. 8).

The guide member 3 is curved in the longitudinal direction so as to substantially follow the curved inner surface of the casing 5 of the base material 100, and even if the guide member 3 is moved to the inner surface of the casing 5, the casing 5 is unlikely to be damaged. , can be brought close to the inner surface of the casing 5. As a result, the portion of the seasoning ingredient 4b into which the one end portion 101 of the base material 100 is placed can be made large, and even if the one end portion 101 is slightly thickened, it can be pulled in. As shown in FIG.

Also, the guide member, like the guide member 3 of this embodiment, is curved in the longitudinal direction so as to follow the curved portion of the ring-shaped sausage, that is, along the inner surface of the casing 5 . is desirable, but it is not limited to this, and it may be a straight shape in the length direction so that it can be easily manufactured.

This guide member is made by rolling a substantially fan-shaped stainless steel plate, and has a size difference at both ends in the length direction. That is, the larger end has a shape in which 40% of the lower side of the circle is cut away, and the smaller end is a shape in which 70% of the lower side of the circle is cut out. This dimensional ratio can be adjusted as appropriate. It should be noted that the usage and operation are substantially the same as those of the guide member 3 described above, so the description thereof will be omitted.

<7> The seasoning ingredient 4b inside the guide member 3 inserted in the other end portion 102 of the base material 100 is pushed in from the outside, and an opening (not shown) of a predetermined size is inserted into the seasoning ingredient 4b. )make. It should be noted that it is not always necessary to form the entrance, and the end face of the seasoning ingredient 4b may be left as it was at the time of cutting.

In particular, in the case of this manufacturing method, as will be described later, the one end portion 101 is pulled in by the pull-in pin 50 that penetrates from the inside to the outside of the casing 5, so the penetration position can be adjusted without making an entrance in the seasoning ingredients 4b. By doing so, it is easier to control the retracted position. Moreover, since the one end portion 101 is not pressed at this time, the shape is less likely to collapse.

<8> Put the end of the pull-in pin 50 on the side opposite to the hook 51 inside the guide member 3, insert it into the seasoning ingredient 4b, and insert it from the inside at an appropriate position (or a predetermined position) of the inner casing 5. Make it protrude by penetrating to the outside. Then, when the protruding portion of the retracting pin 50 is held and pulled outward, the tapered end portion 101 of the base material 100 enters the entrance of the seasoning ingredient 4b and is retracted as it is (see FIGS. 8 and 9). .

At this time, the one end 101 entering the entrance is guided and its position is determined naturally, and since it is also tapered, it is relatively easy to pull in and is stable. Further, the guide member 3 attached to the seasoning ingredients 4b of the other end 102 reinforces the cylindrical casing 5 from the inside. It helps to prevent deformation when grasping, and is easy to hold during joining work.

Moreover, since the guide member 3 is inserted, the guide member 3 serves as a guard for the pull-in pin 50 when the pull-in pin 50 is inserted from the other end portion 102 of the base material 100 . As a result, the pull-in pin 50 is passed through the casing 5 at a location where the guide member 3 exists, that is, a location near the end of the other end portion 102 (that is, a location where the joining is likely to be insufficient due to a small amount of retraction). Failure to do so can be prevented, and the work of penetrating from the joint at a predetermined distance can be facilitated.

<9> As a result, the one end portion 101 of the base material 100 is pulled into the seasoning ingredient 4b inside the guide member 3 by applying a predetermined pressure, and the hook portion 51 comes out of the casing 5, thereby When the hooked portion (tip) of one end 101 of 5 comes out of the hole (not shown) of casing 5, the hook 51 is removed.

In addition, the one end 101 of the casing 5 from which the hook 51 is detached is sandwiched by the seasoning ingredient 4b to which pressure is applied inside the casing 5 so as to be wrapped, and is substantially fixed and is difficult to come off (see FIG. 10). Collapse can be more effectively suppressed.

Furthermore, since the length of the recessed portion of the one end portion is lengthened, the casing 5 is also elongated, so that the ring-shaped sausage S is crisp when eaten, and the texture is less likely to deteriorate. In addition, since the tip of the penetrating one end closes the hole, the hole itself does not cause any trouble, such as preventing the seasoning ingredients 4b from leaking out.

<10> Then, when the guide member 3 is pulled out from the base material 100 and the protruding portion of the seasoning ingredients 4b at the junction of the one end portion 101 and the other end portion 102 is adjusted, the casing 5 is clogged with raw seasoning ingredients. A ring-shaped sausage product S30 is completed. After this, for example, a strip made of the same material as the casing 5 may be wrapped around the joint portion (boundary portion) by adhering it with starch so as to make the connection more reliable.

<11> Finally, the product is made in a state of being dried, smoked (smoked), or boiled in hot water (boiling) to increase the storage stability (the sign S30 of the sausage product is the sausage in FIG. 10 for convenience. has been granted to ). It should be noted that each of these treatments is not necessarily performed, and for example, the product can be obtained by freezing it in its raw state or by freezing it from its raw state.

As described above, according to the ring-shaped sausage product manufacturing method 1 of the present invention, the shape of the sausage product S30 is stably arranged in a ring shape, and even when cooking and arranging, the joints do not come off. It is possible to prevent the shape from being lost due to misalignment.

(Method 2 for producing ring-shaped sausage products)
<1> Intestinal stuffing is made in the same manner as in manufacturing method 1, and similarly cut into lengths that can be formed into a ring shape with a predetermined diameter to produce the required number of base materials 100 . It should be noted that, with respect to manufacturing method 2, since some components such as materials conform to manufacturing method 1, specific illustrations are omitted.

<2> The casing 5 is opened at both side ends of the base material 100 . While the seasoning ingredient 4b is appropriately taken out from the opening 103 of the one end 101, the tip of the seasoning ingredient 4b inside the casing 5 is shaped to be slightly tapered, and the end of the casing 5 is pressed and closed.

<3> One end 101 of the base material 100 is frozen and hardened within a predetermined length (for example, a length of several centimeters) from the tip. The range of freezing is adjusted so as not to interfere with forming the shape when deforming the base material 100 into a ring shape in a post-process, and to allow easy pressing.

<4> The seasoning ingredient 4b inside the other end portion 102 of the base material 100 is pushed in from the outside to form an opening of a predetermined size in the seasoning ingredient 4b. It should be noted that it is not always necessary to form the entrance, and the end face of the seasoning ingredient 4b may be left as it was at the time of cutting. At the same time, it is preferable to slightly freeze the other end 102 of the base material 100 to increase the hardness around the entrance so as to make it easier to hold, since this facilitates the joining operation in the post-process.

<5> The frozen one end 101 of the base material 100 is aligned with the inlet of the other end 102 and pushed. At this time, the other end 102 is hard only around the entrance, and the seasoning ingredient 4b at the back is relatively soft. Therefore, the push-in operation is relatively easy and stable.

In this manufacturing method, the one end 101 can be joined without penetrating from the inside to the outside of the casing 5, and the work to form the ring shape can be performed relatively easily without using a drawing member. be able to.

<6> The pushed one end 101 can be fixed by being tightly fitted into the casing 5 forming the opening 104 of the other end 102. can be passed through the casing 5 and fixed in the same manner as in the manufacturing method 1. When the one end portion 101 is fixed in this way, it becomes difficult for the one end portion 101 to come off, and it is possible to more effectively prevent the shape from collapsing.

<7> Then, when the protrusion of the seasoning ingredients 4b at the junction of the one end 101 and the other end 102 is adjusted, a ring-shaped sausage in which the casing 5 is filled with the seasoning ingredients 4b is completed.

<8> Finally, it is dried, smoked (smoked), or boiled in hot water (boiling) to obtain a product in a state of enhanced storage stability. It should be noted that each of these treatments does not necessarily have to be performed, and for example, the sausage product can be produced in a raw state or frozen from a raw state to produce a sausage product S30, which is the same as the sausage product S30 produced by the production method 1 above. .

As described above, according to the ring-shaped sausage manufacturing method of the present invention, one end 101 of the base material 100 is pushed into the interior of the seasoning ingredient 4b from the other end 102 and joined. , The joint is strong and the shape is stable and arranged in a ring shape. You can make sausage.

Now, with reference to FIG. 7, a modification of the base pipe will be described.
The base pipe 2a is a base pipe of a sausage-making apparatus (not shown). In this sausage-making apparatus, unlike the sausage-making apparatus D, the rotation filling member 24 is not attached to the base tube 2a. Other constituent parts such as the ingredient supply unit have the same structure as that of the sausage making apparatus D. As shown in FIG.

The base tube 2a has a cylindrical outer tube 20a, and inside the outer tube 20a, there are intersecting plate-like separating members 21a which are spirally formed and intersect at a central angle of 90°. The outer edge of the body is fixed in contact with the inner wall of the outer tube 20a. As a result, four filling passages 22d, 22e, 22f, and 22g, each having a fan-shaped cross-sectional space, are arranged inside the base pipe 2a in the axial circumferential direction so that each space starts from the outer pipe 20a, And it is formed spirally in the length direction.

(action)
The operation of the base pipe 2a and the sausage manufacturing apparatus employing the base pipe 2a will be described.
(1) The base tube 2a of the sausage manufacturing apparatus is pulled toward the base so as to be covered with a light-transmitting casing, overlapped, and fitted together. As a result, the casing is positioned so that the closed tip portion blocks the discharge port of the base pipe 2a.

(2) Then, the seasoning ingredients 4 and 4a are supplied to the filling paths 22d, 22e, 22f, and 22g of the base tube 2a from the cylinder, which is the ingredient supply portion of the sausage manufacturing apparatus, through the supply pipe. At this time, the seasoning ingredients 4 are supplied to the filling paths 22d and 22f that are alternately arranged in the axial direction, and the seasoning ingredients 4a are supplied to the filling paths 22a and 22c. .

(3) As a result, the seasoning ingredient 4 is discharged from the charging paths 22d and 22f, and the seasoning ingredient 4a is discharged from the charging paths 22e and 22g. Along with this, the operator puts his/her hand on the leading end of the casing, and when the seasoning ingredients 4 and 4a are discharged and partially filled, the worker holds the portion and rotates it clockwise in FIG. do.

As a result, the casing swells as it rotates, stretches while unraveling the overlapped portion, and becomes a sausage (not shown) of a predetermined length when an appropriate amount of the seasoning ingredients 4 and 4a is filled.

In addition, the seasoning ingredients 4 and 4a are discharged in the spiral direction through the filling passages 22d, 22e, 22f and 22g, and the casing is also rotated in the same direction. The seasoning ingredient 4 or seasoning ingredient 4a of the same quality extends spirally, and can be recognized from the outside as a pattern P2 in which two kinds of seasoning ingredients 4 and 4a are arranged alternately in the circumferential direction.

The sausage produced in this manner has the above-described pattern on its appearance as a product, and therefore has a characteristic design.
If the base tube 2a has a straight filling path instead of a spiral, a sausage having the pattern P1 can be produced.

The terms and expressions used in the specification and claims are for the purpose of description only and should not be regarded as limiting the features described and claimed herein. There is no intention to exclude some equivalent terms or expressions. Moreover, it goes without saying that various modifications are possible within the scope of the technical idea of the present invention.

D sausage manufacturing apparatus 1 base frame 2 base pipe 20 outer pipe 21 separating members 22, 22a, 22b, 22c filling path 23 guide ring 201 bearing pipe portion 24 rotary filling body 240 outer pipe 241 stopper 242 handle 243 handhold 244 holding pipe 245 screw holes 246 screws 30, 30a, 30b, 30c supply pipes 31, 31a, 31b, 31c cylinder S1 sausage S10 sausage product S2 sausage S20 sausage product P1 linear pattern P2 spiral pattern 4 coarse ground seasoning 4a two Degree-ground seasoning ingredients 5 Casing 2a Base tube 20a Outer tube 21a Separating members 22d, 22e, 22f, 22g Filling path S30 Sausage product 100 Base material 101 One end 102 Other end 103 Opening at one end 104 Other end Opening 4b Seasoning ingredient 3 Guide member 50 Retracting pin 51 Hook

Claims (13)

a step of supplying each of a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside the base tube;
The seasoning ingredients are applied to the inner surface of the casing while rotating the rotary filling body rotatably mounted on the base pipe in the axial direction together with the translucent casing fitted to the end on the filling side. A method for producing sausage, comprising a step of filling the sausage so as to draw a spiral pattern in contact with the sausage . 2. The sausage manufacturing method according to claim 1, wherein the filling paths are provided parallel to each other in the axial direction of the base tube. a step of supplying each of a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside the base tube;
a step of filling the seasoning ingredient in a light-transmitting casing fitted to the end of the base tube on the filling side so as to draw a predetermined pattern in contact with the inner surface of the casing;
a step of cutting the ends of the sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length;
connecting a tip of a lead-in member to the casing at one end of the base material;
a step of inserting a guide member for guiding one end of the base material from the other end of the base material to the seasoning ingredients inside;
By bending the base material, the base of the pull-in member is inserted into the seasoning ingredients from the other end of the base material, penetrates through an appropriate portion of the casing and is exposed to the outside, and the exposed portion is further pulled. a step of drawing one end of the base material into the seasoning ingredient along the guide member;
one end of the base material is sufficiently crimped or drawn into close contact with the inner surface of the guide member, and when the entire base material is formed into a ring shape, the connection state of the pull-in member is released; ,
and extracting the guide member from the base material . a step of supplying each of a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside the base tube;
The seasoning ingredients are applied to the inner surface of the casing while rotating the rotary filling body rotatably mounted on the base pipe in the axial direction together with the translucent casing fitted to the end on the filling side. A step of filling so as to draw a spiral pattern in contact;
a step of cutting the ends of the sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length;
connecting a tip of a lead-in member to the casing at one end of the base material;
a step of inserting a guide member for guiding one end of the base material from the other end of the base material to the seasoning ingredients inside;
By bending the base material, the base of the pull-in member is inserted into the seasoning ingredients from the other end of the base material, penetrates through an appropriate portion of the casing and is exposed to the outside, and the exposed portion is further pulled. a step of drawing one end of the base material into the seasoning ingredient along the guide member;
one end of the base material is sufficiently crimped or drawn into close contact with the inner surface of the guide member, and when the entire base material is formed into a ring shape, the connection state of the pull-in member is released; ,
and extracting the guide member from the base material . One end of the base material is tapered to be pulled in from the other end of the base material, and the tip is passed through a predetermined portion of the casing and is brought out to the outside.
The method for producing sausage according to claim 3 or 4. Connection of the tip of the lead-in member to the casing at one end of the base material is accomplished by hooking the hook of the lead-in member onto the casing.
The method for producing sausage according to claim 3 or 4. The guide member is curved in the longitudinal direction and curved in the width direction so as to substantially follow the curved portion of the base material. It is formed in the shape of a bucket with a predetermined length that is curved in the width direction.
The method for producing sausage according to claim 3 or 4 . The seasoning ingredients in the casing are molded or removed from the inner surface of the guide member inserted from the other end of the base material to the seasoning ingredients inside, and one end of the base material is removed. forms the entrance to the department
The method for producing sausage according to claim 3 or 4 . a step of supplying each of a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside the base tube;
a step of filling the seasoning ingredient in a light-transmitting casing fitted to the end of the base tube on the filling side so as to draw a predetermined pattern in contact with the inner surface of the casing;
a step of cutting the ends of the sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length;
a step of forming one end of the base material to be tapered and freezing it in a range of a predetermined length from the tip so as to have a predetermined hardness;
The base material is bent so that the frozen one end is pushed into the seasoning ingredients at the other end of the base material to a predetermined depth, and the tip of the one end is placed at a predetermined position of the casing. and forming the whole of the base material into a ring shape by penetrating the base material to the outside or not penetrating the base material. a step of supplying each of a plurality of visually different seasoning ingredients from an ingredient supply unit to a plurality of filling passages arranged in the axial circumferential direction inside the base tube;
The seasoning ingredients are applied to the inner surface of the casing while rotating the rotary filling body rotatably mounted on the base pipe in the axial direction together with the translucent casing fitted to the end on the filling side. A step of filling so as to draw a spiral pattern in contact;
a step of cutting the ends of the sausage base material in which the seasoning ingredients are filled in the casing to form a predetermined length;
a step of forming one end of the base material to be tapered and freezing it in a range of a predetermined length from the tip so as to have a predetermined hardness;
The base material is bent so that the frozen one end is pushed into the seasoning ingredients at the other end of the base material to a predetermined depth, and the tip of the one end is placed at a predetermined position of the casing. and forming the whole of the base material into a ring shape by penetrating the base material to the outside or not penetrating the base material. a base pipe having a plurality of filling passages arranged therein in the axial direction;
an ingredient supply unit that supplies a plurality of visually different seasoning ingredients to the filling path;
A rotary filling body is attached to the base pipe so as to be rotatable in the axial direction, and a translucent casing can be fitted to the end on the filling side.
Sausage manufacturing equipment. The filling passages are provided parallel to each other in the axial direction of the base pipe.
The sausage manufacturing apparatus according to claim 11 . A translucent casing is filled with a plurality of visually different seasoning ingredients so as to draw a predetermined pattern in contact with the inner surface of the casing,
The casing is filled with the seasoning ingredients and formed to have a predetermined length. One end of the casing is joined to the other end while the seasoning ingredients are accommodated inside the casing, and the entire casing has a predetermined diameter. is formed in a ring shape having
The one end portion is tapered, and the tip thereof extends through a predetermined portion of the casing to the outside.
sausage.

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