KR200335114Y1 - Sausage having poured inner insertion - Google Patents

Abstract

Disclosed is a sausage infused with internal filling. The present invention is to form a hollow naturally by the nozzle for supplying the internal filler by combining the region for supplying the raw material meat and the region for supplying the internal filler, and the internal filler in the hollow formed in the longitudinal direction by scanning the internal filler in the formed hollow Filled sausages can be obtained. According to the present invention, there is no need to have ketchup on the surface of the sausage, so there is no fear of getting dirty in the mouth or clothing, and the internal fillings can be changed in various ways so that it can easily respond to the taste of eating.

Description

Sausage having poured inner insertion

The present invention relates to a sausage infused with an internal filling, and more particularly, to a sausage infused with an internal filling which provides convenience and variety of eating by filling ketchup in the sausage.

Recently, modern people are pursuing simple and diversified eating habits out of the way of purchasing and cooking basic ingredients. Fast food will be able to satisfy this dietary simplicity and diversification. One of the most representative of these fast foods is sausages. This sausage was conventionally manufactured only with simple meat, but various developments have recently been made, such as low-fat sausages, sausages containing vegetable ingredients, and the like. This is being developed to supplement the health problems of fast food.

On the other hand, the sausage thus manufactured is sold in the market in various forms, the recipes thereof are also various, cooked according to the taste of the consumer is made to eat. One of the most common ways to eat is to eat ketchup and so on the surface of the sausage. By the way, the ketchup applied to the surface of this sausage flowed down and buried in clothing, or the ketchup buried in the corner of the mouth, causing inconvenience in eating.

Therefore, the purpose of the present invention is to eliminate the inconvenience of the conventional sausage eating, by providing the convenience of eating by inserting the internal filling, including ketchup in the hollow sausage, users using a variety of internal filling It is to provide a sausage injected with an internal filling that can respond to the taste of.

On the other hand, the present invention uses a sausage manufacturing apparatus for injecting the internal filling which can be hollow inside the sausage in the longitudinal direction by using a device that can be hollow inside the sausage and insert various internal fillings therein.

Sausages injected with the internal filling of the present invention, the meat raw material pressing unit for pushing and pushing the supplied meat raw material; A bent meat raw material induction pipe in which the meat raw material is induced by the compression; An internal filler pressurizing unit for pressing the internal filler fixedly supplied; An internal filler guide tube which is connected to the left and right to guide the internal filler by the pressure generated by the fixed internal filler; And a nozzle communicating with the inner filler guide tube, extending through the bent side of the meat raw material guide tube and extending toward the exit direction of the meat raw material guide tube, and extending near the inner bottom surface of the casing bitten by the exit of the meat raw material guide tube. By using the sausage production device made by filling the internal filling in the hollow formed in the longitudinal direction of the meat raw material.

In addition, the sausage injecting the internal filler of the present invention, the meat raw material pressing unit for pushing and pushing the supplied meat raw material; The raw material induction pipe formed by extending the outlet end to the vicinity of the inner bottom surface of the casing by inducing the raw material to the bent exit by the pressing; An inner packing pressurizing unit for pressing the supplied inner packing; An internal filling guide tube in which the internal filling is induced by the pressure of the internal filling pressurizing unit; And a nozzle communicating with the inner filler guide tube and extending through the bent side of the meat raw material guide tube and extending toward the exit direction of the meat raw material guide tube to extend near the outlet end of the meat raw material guide tube. It is characterized by consisting of the internal filling the hollow formed in the longitudinal direction of the meat raw material using the device.

1 is a schematic diagram of a sausage manufacturing apparatus for injecting the internal filling according to the first embodiment of the present invention,

Figure 2 is a schematic diagram of a sausage manufacturing apparatus for injecting the internal filling according to a second embodiment of the present invention,

Figure 3 is a longitudinal cross-sectional view of the sausage injected with an internal filling, the result of the present invention.

Explanation of symbols on the main parts of the drawings

S: Seasoned mixed meat I: Internal filling

10: seasoned mixed meat supply pipe 12: seasoned mixed meat induction pipe

14: seasoned mixed meat pressurized portion 16: internal filling supply pipe

18: internal filling guide tube 20: nozzle

22: internal filling pressurized portion 24: casing

26: support 28: sensor

Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the present invention.

Here, the sausage manufacturing process will be briefly described.

First, red meat and fat are separated, the tendon (tendon) and the mucous membrane (muscle membrane) is removed, and the raw material is excellent in binding capacity (binding capacity) is selected by low temperature preservation. Next, the dyeing process is carried out. The dyeing process is to improve the preservation of the raw material meat, improve the flavor, binding strength and water retention, so as to be suitable for processing. After that, the grinding process is performed. The grinding process is a process of grinding cured raw meat, growth, and fat into a grinder, which is an essential process for easily performing a subsequent process in sausage manufacturing. . The meat ground with the grinder is then cut in a rotating cutter bowl to ensure uniformity of spices, additives, fats and the like. This cutting process makes it possible to produce a desired emulsion as a semifinished product. Next, the seasoning (S) after the cutting and mixing (mixing) is subjected to a filling (stuffing) process to chop into the charger. At this time, the air should not be mixed, the casing (casing) required by the various sausages will be filled manually or automatically. Here, the size and shape of the sausage is determined by the nature of the casing and the type of product. Thereafter, the smoking semi-finished product filled in a natural casing or breathable casing is smoked after heating and drying in a smoker. This smoke process gives a unique smoke odor given in the reaction between reactors of phenols, carbonyls and hemoproteins, which are smoke components. At this time, the phenols improve the preservation by bacteriostatic action and antioxidant action, and give a unique color to the product by the reaction of the carbonyl compound with the free amino acid of the hexaprotein and the nitrogen compound. The product, which has been smoked, undergoes a heating process to give the product a suitable coagulation property, gives it a desirable taste and flavor, and removes microorganisms to make it a hygienically harmless product. After that, immediately perform a water shower (water shower) to drop the temperature of the meat products are separated by products and transferred to the cooling room to cool.

In the present invention during the manufacturing process of the sausage is to proceed to the process of filling the inside of the sausage inside the filling feature of the present invention in the filling (stuffing) process. Hereinafter, the apparatus for filling the internal filling will be described in detail.

1 is a schematic diagram of a sausage manufacturing apparatus for injecting the internal filling according to the first embodiment of the present invention. As shown in Figure 1, the sausage production apparatus for injecting the internal filling of the present invention is largely composed of a region where the seasoned mixed meat (S) is supplied and the region that the internal filler (I) is supplied.

The seasoned mixed meat (S) is supplied to the seasoning mix supply pipe 10 for supplying the seasoned mixed meat (S) from the outside, and seasoned mixed meat induction for storing and inducing the supplied seasoned mixed meat (S) It consists of the tube 12 and the seasoning mix press part 14 which presses and extrudes the seasoning mix meat S filled in this seasoning mix induction pipe 12. At this time, in order to achieve the extrusion by the pressing, the diameter of the seasoning mix guide tube 12, outlet 121 should be smaller than the diameter of the seasoning mix guide tube 12, the seasoning mix meat (S) is guided. . On the other hand, the present invention has to form a hollow inside the sausage because the internal filling (I) to be formed inside the sausage. To this end, the outlet 121 of the seasoning mix guide tube 12 is bent so that the region to which the internal filler I is supplied can be coupled at the side of the seasoning mix guide tube 12. In other words, the seasoning mix meat induction pipe 12 has an elbow pipe shape.

The area in which the inner filler (I) is supplied, stores and guides the inner filler supply pipe (16) for supplying the inner filler (I), for example, ketchup, mayonnaise, and the like from the outside, and the supplied inner filler (I). It is in communication with the inner filler guide tube 18 and the inner filler guide tube 18, and penetrates the bent side of the seasoning mix guide tube 12 toward the exit direction of the seasoned mix guide tube 12 It consists of an extended nozzle 20, and the internal filler pressing portion 22 is fixed to generate a pressing force to the supplied internal filler (I). At this time, the inner filling guide tube 18 and the nozzle 20 is a left-right interlocking movement in the longitudinal direction in which the sausage is formed, thereby the inner filling pressing portion 22 fixed to any fixture therein Pressure is generated in the fill (I). The pressure generated when the seasoned mixed meat S is filled in the casing 24 and exits the hollow naturally formed by the nozzle 20 is used as a force for injecting the internal filling I.

In the first embodiment, the casing 24 filling the seasoned mixed meat S is bitten by the end region of the outlet 121 of the seasoned mixed meat induction pipe 12, whereby the casing 24 is struck by its own weight. In order to prevent this, it is preferable to install the support 26. And, in order to effectively inject the internal filling (I), the nozzle 20 is formed by extending to near the inner bottom surface of the casing 24, which is bitten by the end region of the outlet 121 of the seasoning mix meat induction pipe 12. In order to form a hollow in the center of the seasoning mix meat S filled in the casing 24, the support 26 and the extended nozzle 20 are preferably horizontal. In addition, the support 26 may be moved up and down in order to facilitate snapping of the casing 24 in the end region of the outlet 121 of the seasoning mixed meat induction pipe 12, and moves to the right in the illustrated state (a It may be desirable to support a partial region of the casing 24 by-→ a '. On the other hand, when the seasoning mix (S) is supplied to the casing 24, the device (not shown) for tightening the casing 24 so that the casing 24 does not slip in the end area of the outlet 121 of the seasoning mix induction pipe 12 You can also add more.

It describes the operation of the sausage manufacturing apparatus for injecting the internal filling according to the first embodiment of the present invention configured as described above.

First, the casing 24 is bitten by the end region of the seasoning mix induction pipe 12 outlet 121, and then the seasoning mix meat S is supplied in a predetermined amount through the seasoning mix meat supply pipe 12. This will supply the amount already determined according to the type and size of the sausage, the supply of the seasoned mixed meat (S) is automatically stopped when the pre-set seasoned mixed meat (S) is supplied. Subsequently, the seasoning mix meat S is pressed by the seasoning mix meat pressurizing unit 14, and the diameter is narrowed while being guided through the seasoning mix meat induction pipe 12. 121). The extruded seasoning mixture S fills the casing 24, and as it is filled, the hollow may be naturally formed by the nozzle 20 extending into the casing 24. That is, the hollow is formed as the nozzle 20 connected to the inner filler guide tube 18 moves to the left side. At this time, as the nozzle 20 connected to the inner filler guide tube 18 moves to the left side, the inner filler I filled in the inner filler guide tube 18 moves toward the nozzle 20 and the inner filler in the hollow. Will be filled.

Figure 2 is a schematic diagram of a sausage manufacturing apparatus for injecting the internal filling according to a second embodiment of the present invention. In the description of the drawings, the same reference numerals will be given to components that perform the same function as the sausage production apparatus presented in the first embodiment.

Sausage manufacturing apparatus for injecting the internal filling presented in the second embodiment is almost similar to the sausage manufacturing apparatus shown in Figure 1, the difference is as follows.

Extending the outlet 121 of the seasoning mixture guide tube 12 longer than the outlet 121 shown in FIG. 1, the outlet 121 is formed to be long enough to be surrounded by the casing 24. It is different. At this time, it is preferable that the end of the outlet 121 of the seasoning mix guide tube 12 is formed to be substantially longer than or the same as the end of the nozzle 20. In addition, compared to the sausage manufacturing apparatus shown in Figure 1, the internal filling supply pipe 16 ', the internal filling guide tube 18' and the nozzle 20 'is fixed and the internal filling pressure portion 22' is moved left and right The difference is that.

In the second embodiment, the seasoning mix S and the internal filling I are filled in the casing 24 and the casing 24 itself slides out of the seasoning mix induction pipe 12. This is different from the first embodiment. At this time, if the hollow is formed by the nozzle 20 after the seasoned mixed meat (S) is filled, to control the time the inner filler (I) is injected so that the inner filler (I) is filled in the next formed hollow The sensor 28 for this is further formed. This is to prevent the internal filler (I) is first injected when the seasoned mixed meat (S) and the internal filler (I) is filled at the same time is discharged to the outside of the seasoned mixed meat (S). As the sensor 28, it is preferable to use a photosensor comprising a light emitting part and a light receiving part. Of course, various sensors can be applied. Although not shown, a controller (not shown) receiving the signal sensed by the sensor 28 outputs a control signal for driving the internal filling pressurizing unit 22.

It describes the operation of the sausage manufacturing apparatus for injecting the internal filling according to the second embodiment of the present invention configured as described above.

After the casing 24 is covered with the seasoning mix induction pipe 12 outlet 121 so that the inner bottom of the casing 24 is located at the end of the seasoning mix induction pipe 12, the first seasoning mix S (S) ) Is supplied to the casing 24. As the supply is made to the casing 24, the casing 24 is pushed out to the right, and when the sensor 28 detects the casing 24, the internal filler pressurizing unit 22 operates by the detection signal. This is done to pressurize the internal filling (I). Accordingly, the inner filling I is filled in the hollow region generated while the casing 24 moves to the right.

In the second embodiment, a predetermined method of supplying a predetermined amount of seasoned mixed meat (S) and internal filler (I) and a separate sensor (not shown) at intervals corresponding to the length of the sausage on the right side of the sensor 28 It may be mounted to control the supply of seasoning mixture (S) and the internal filling (I) supplied to the casing 24 by the operation of this sensor (not shown).

Figure 3 is a longitudinal cross-sectional view of the sausage produced by the sausage manufacturing apparatus for injecting the internal filling of the present invention. As shown in Figure 3, the inner filling (I) is filled in the hollow formed in the longitudinal direction.

The present invention is not limited to the above-described embodiment, and it will be apparent that many modifications are possible by those skilled in the art within the technical idea of the present invention.

As described above, the sausage made by the sausage manufacturing apparatus for injecting the internal filling according to the present invention can accommodate a variety of internal filling can correspond to the taste of eating. In addition, since the sausage made by the above-mentioned manufacturing apparatus does not have ketchup or the like on the surface thereof, there is no fear of staining the mouth or getting dirty with clothing.

Claims (5)

A meat raw material pressurizing unit which presses and pushes the supplied meat raw material; A bent meat raw material induction pipe in which the meat raw material is induced by the compression; An internal filling press unit fixed to generate a compressive force to the supplied internal filling; An internal filler guide tube which is connected to the left and right to guide the internal filler by the pressure generated by the fixed internal filler; And The nozzle is in communication with the inner filler guide tube, extending through the bent side of the meat raw material induction pipe in the direction of the exit of the meat raw material induction pipe extending to the inner bottom near the casing bite at the exit of the meat raw material induction pipe By using a sausage manufacturing device comprising a Sausage injecting the inner filler, characterized in that the filling the inner filling in the hollow formed in the longitudinal direction of the meat raw material. [Claim 2] The sausage of claim 1, further comprising a support for supporting the casing horizontally with the nozzle to form a hollow in the center of the meat material. A meat raw material pressurizing unit which presses and pushes the supplied meat raw material; The raw material induction pipe formed by extending the outlet end to the vicinity of the inner bottom surface of the casing by inducing the raw material to the bent exit by the pressing; An inner packing pressurizing unit for pressing the supplied inner packing; An internal filling guide tube in which the internal filling is induced by the pressure of the internal filling pressurizing unit; And The nozzle is in communication with the inner filler guide tube, extending through the bent side of the meat raw material induction pipe in the direction of the exit of the meat raw material induction pipe extending to near the exit end of the meat raw material induction pipe By using a sausage manufacturing device comprising a Sausage injecting the inner filler, characterized in that the filling the inner filling in the hollow formed in the longitudinal direction of the meat raw material. The sensor of claim 3, further comprising a sensor for detecting a casing that is pushed out while the meat is filled so that the internal filling is filled after the meat is filled on the bottom of the casing. Sausages injected with internal fillings, characterized in that the prepared. In sausage, Sausage infused with the internal filler, characterized in that it comprises a meat raw material, and the internal filling filled in the hollow formed in the longitudinal direction of the meat raw material.