JPH0723692A - Production of curved extruded paste meat product and nozzle for its production - Google Patents

Abstract

PURPOSE:To obtain a curved paste meat product by making the section of the delivery end of a nozzle for extruding paste meat into an unsymmetrical shape, coating the extruded paste meat with a liquid collagen for an artificial casing and heat-treating. CONSTITUTION:The section of the delivery end of an outlet 12 at the tip of a nozzle 11 is made into an unsymmetrical shape to extrude paste meat from the nozzle. A liquid collagen for an artificial casing is delivered from a ring- shaped gap 16 formed between an enclosing part 15 and an exterior member 18. The delivered paste meat is covered with the liquid collagen into a tubular state and heat-treated.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a curved extruded meat product and a manufacturing nozzle.

[0002]

2. Description of the Related Art Many products such as Wiener sausages whose casings are filled with condensed meat use natural intestines as casings. Since the natural intestine is non-uniform in the circumferential direction, when it is heated in the boiling process, it shrinks unevenly and the product naturally bends. Therefore, it is well established that benth products such as wiener sausage have a bend. On the other hand, when an artificial edible casing made of collagen is used in place of the natural intestine or when liquid collagen is discharged in a ring shape from around the kneading meat discharge port to form a casing, the casing becomes homogeneous and heat treated (dry,
During the steps of cooking (steaming in a closed container with steam), boiling, etc., the material shrank uniformly, so that no bending occurred after boiling. Therefore, the product does not match the image of a regular meat product such as wiener sausage, and the product value is low even if the raw material of the meat is good.

In order to deal with this, the extruded product from the extruder can be pressed and deformed in salt water or in a drying chamber to form a curved meat product, but the end of the casing is pressed by the pressing force. There is a fear that it will open and the raw meat material will ooze out.In addition, when pressed in salt water, the mesh of the reticulated transport surface is attached to the extrudate, and when pressed in the drying room, contraction due to collagen denaturation starts Therefore, there is a problem that a large amount of return occurs after the pressing force is released, and it is difficult to reliably obtain a curved shape.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to solve these problems of the prior art and to provide a method and a nozzle for manufacturing a curved meat product having a high commercial value.

[0005]

The object of the present invention is to make the cross-section of the discharge end of the nozzle for extruding the kneaded meat into an asymmetrical shape, and to apply the liquid collagen for artificial casing to the kneaded meat discharged from the nozzle. Method for producing a curved and extruded kneaded meat product, which is characterized by performing heat treatment, and a nozzle for discharging kneaded meat for producing a kneaded meat product coated with liquid collagen in a tube shape And a nozzle for producing a kneaded meat product for producing a kneaded meat product coated in a tube shape, characterized in that the discharge end cross section has an asymmetrical shape.

[0006]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 shows an example of a manufacturing process of a condensed meat food coated with collagen. The basic arrangement of this manufacturing process is the same as the conventional one. Juxtaposed 2
A brine conveyer 30 is inclined and extends downward from a discharge port of one extruder 10, and a crimper 40 is arranged in front of the brine conveyer 30. The ground meat is supplied to the extruder 10 from a supply device (not shown), and a collagen coating is applied when the meat is discharged from the extruder. The brine conveyer 30 dips the extrudate in the salt water tank while sending it in the direction of arrow A in order to prevent the collagen from swelling with the salt water. Brine conveyor 3
The extrudate that has passed 0 is introduced into the crimper 40, where it is cut to a predetermined size. The cut extrudate is conveyed in the direction of arrow B by the conveyor 50 in a state where the swelling of collagen is further prevented by salt water and mutual contact is prevented. After that, the extrudate is dried with heated air in a dry tower (not shown). Further, the extrudate is sent to a cooker, and by heating there, the collagen is protein-denatured, and a meat paste food having a casing of required strength is obtained.

FIG. 2 is a vertical sectional view of the nozzle portion of the extruder 10. The nozzle 11 extends along the central axis of the extruder,
The inner member 14 and the outer member 18 are sequentially arranged concentrically on the outer side thereof. The front end of the nozzle 11 serves as a discharge port 12, and the rear end of the nozzle 11 is connected to a kneading meat feeding unit (not shown). The outer peripheral surface of the discharge port 12 has a surrounding portion 15 of the inner member 14.
An annular gap 16 for discharging collagen is formed between the surrounding portion 15 and the external member 18. An internal member 14 surrounding the nozzle 11 is rotatably mounted on the nozzle 11 via a bearing (not shown), and an external member 18 is rotated on the internal member via a bearing (not shown). It is installed freely. Internal member 14
The external member 18 and the external member 18 are respectively connected at their rear portions to the non-illustrated drive portion so that relative rotation is imparted between them. That is, the inner member 14 and the outer member 18 can be rotated in opposite directions, or one can be rotated and the other can be fixed. This rotation is performed in order to cross the fiber directions of the collagen discharged from the annular gap 16 to form a mesh, to make the thickness uniform and to increase the strength.

FIG. 3 is an enlarged vertical sectional view showing the tip of the nozzle of the extruder 10. The nozzle tip portion has a venturi shape and has an upstream portion 21 and a downstream portion 22 on both sides of the throat portion 20. The upstream portion 21 is tapered from the throat portion 20 toward the upstream side to reach a straight portion having a constant diameter, and the downstream portion 22 is tapered from the throat portion 20 toward the downstream side to discharge nozzles. It has reached the exit. In order to obtain the predetermined shape of the downstream portion 22, in this embodiment, a closing member 23 that closes a part of the nozzle tip portion having a circular cross section is inserted and fixed. Closure member 2
Reference numeral 3 denotes an arcuate shape having an arcuate portion along the inner surface of the nozzle in cross section and a flow surface forming portion that linearly connects both ends of the arcuate portion, and the thickest portion is shown as a height H in the figure. There is. When passing through the upstream portion 21 having a circular cross section due to the pressure of the extruder, the ground meat receives a substantially uniform pressure from the peripheral surface of the nozzle. On the other hand, when passing through the throat portion 20 and the downstream portion 22, the ground meat is subjected to uneven pressure due to the asymmetric structure of the cross section by the closing member 23, and as a result, a density difference is given within one cross section. The ground meat is discharged from the nozzle discharge port while being coated with liquid collagen while maintaining the density difference, and placed on the brine conveyer 30. Then crimper 4
It is cut into a predetermined size by 0, and further dried, smoked, cooked, cooled, while being conveyed by a net conveyor.
It is processed continuously with packaging. In this cooking step, when the kneaded meat itself is protein-denatured and contracted due to the density difference previously given, the kneaded meat is bent and deformed. That is, the less dense portion of the kneaded meat shrinks more, and as a result, the sausage curved in an arc shape is obtained such that the less dense portion is on the inside.

FIG. 5 shows the measurement results of the sausage curvature when the height H of the thickest portion of the closing member inserted into the nozzle discharge port is variously changed. The bending height R after the heat treatment is measured with the heights of 0, 2 mm, 3 mm, 4.5 mm, and 7 mm, and the bending height R is divided into 0.4 mm widths, and the number of each is shown. Here, the bending height R is a height that is bent from the original straight state. However, in this experiment, the nozzle has a diameter of 1
0 mm was used, and the number of test pieces at the closed height was 30.

From the experimental results, it can be seen that although there is some variation, the curvature tends to increase as the overall tendency with the height H. Height H is 4.5 mm to 7 mm
(45% to 70% of the nozzle diameter before closing) is suitable. This is because if the height H exceeds 7 mm, the discharge of the kneaded meat may be hindered, and if the height H is less than 4.5 mm, the sausage cannot be reliably curved.

As shown in FIG. 4, the cross-sectional shape of the nozzle discharge port may be a flat opening provided at a position displaced from the center of the nozzle. In this case, a flattened curved kneaded meat product is obtained. be able to.

Further, in the above embodiment, when hot water is immersed in a boiling conveyor (conveyor made of net or the like as it is immersed in a hot water tank) after being discharged from the nozzle, the ground meat is subjected to buoyancy in the warm water, and the meat is conveyed. It is possible to preliminarily denature only the casing and the surface portion in the vicinity thereof without being strongly pressed against the surface and without leaving a mark on the conveyor surface such as a net. Then, by hardening the surface, formation of traces of the net can be prevented at the time of subsequent processing by transportation on the net conveyor, and the commercial value can be further enhanced. In this case, the temperature of the hot water is preferably 70 ° C. to 75 ° C., and the immersion time is preferably about 30 seconds to 120 seconds.

[0013]

In the method for producing a curved meat product according to the present invention, when the meat is discharged from the extruder while being coated with liquid collagen, a nozzle having an asymmetric discharge end cross section is used. A density difference in the same cross section is imparted to the formed meat, and it can be curved and deformed by utilizing the contraction of the meat itself in the subsequent heat treatment. Therefore, it is possible to obtain a high-commercial-valued kneaded meat product that has the appearance as if a natural intestine were used as a casing despite the use of liquid collagen. Further, the nozzle of the present invention is used for carrying out the above-mentioned method of the present invention because the discharge end cross section has an asymmetrical shape.

[Brief description of drawings]

FIG. 1 is a schematic plan view showing a part of an apparatus for producing a condensed meat food coated with collagen.

FIG. 2 is a vertical cross-sectional view showing a part of an extruder equipped with an example of the nozzle of the present invention.

3 is an enlarged vertical sectional view showing a nozzle discharge port of the extruder shown in FIG.

FIG. 4 is a cross-sectional view showing another example of the nozzle of the present invention.

FIG. 5 is a graph showing an experimental result by the method of the present invention.

[Explanation of symbols]

 10 Extruder 11 Nozzle 12 Discharge Port 20 Throat Part 21 Upstream Part 22 Downstream Part 23 Closing Member 30 Brine Conveyor 40 Crimper

Claims (2)

[Claims] 1. A cross-section of the discharge end at the discharge port of a nozzle for extruding kneaded meat has an asymmetric shape, and the kneaded meat discharged from the nozzle is coated with a liquid collagen for artificial casing in a tube shape, and then subjected to heat treatment. A method for producing a curved and extruded meat product, which comprises: 2. A kneaded meat discharge nozzle for manufacturing a kneaded meat product in which liquid collagen is coated in a tube shape, wherein the discharge end cross section has an asymmetrical shape. nozzle.