SU1242092A1 - Molecular distiller of vertical type - Google Patents

Description

The invention relates to the meat industry, more specifically to the production of sausages.

The aim of the invention is to improve the quality of finished products by preserving valuable poor components in minced meat and by making sausages bacteriologically pure, as well as increasing productivity by intensifying the heat treatment of minced meat.

FIG. 1 is a schematic of a line for the production of liver sausages; in fig. 2 - a device for the preparation of minced meat with a device for heat treatment; in fig. 3 is a section A-A in FIG. 2

The line for the production of liver sausages consists of successively located elevator 1 for feeding semi-finished products to the top 2 for pre-grinding by-products, pump storage 3 for transferring the mass to the mince cooker 4, device 5 for mince cooking, device 6 for final mincing, three-way a crane 7 with an actuator (not shown), an additional meat-gathering 8 for the return of minced meat to the device 4, a pump-accumulator 9 and an automatic machine 10 for forming sausages in cellophane ovine shell. After the automaton 10, the production is directed to the thermal furnace 11.

The device for preparing minced meat 4 (Fig. 2) consists of a tank 12, inside of which are screw mixers 13 with steam supply to a perforated screw shaft 14 with a drive 15 and an integrated rotary pump 16. Device 5 for heat treatment of minced meat is made in the form of a pipe 17, inside which along the axis are placed the nozzles 18 with steam supply through the collector pipe 19. Between the screw stirrer 13 and the device 15 a temperature sensor 20 is installed, the nozzles 18 are installed along the pipe 17

(Fig. 3) across the flow in the form of tubes 21 with openings 22, attached to a manifold pipe 19.

Line for the production of liver sausages works as follows, it follows. The washed cattle by-products, as well as flavoring additives are loaded with the help of lift 1 into the top 2, where the products are pre-ground. After the top 2, the mass is transferred by the pump-accumulator 3 into the device 4, where it is stirred by stirrers 13 (FIG. 2) and is subjected to primary heat treatment with steam supplied through a perforated shaft 14 driven by a drive 15. With the help of the pump 16 mounted In device 4, the mass enters the device 5 for the heat treatment of minced meat, represented by Yush, its own stainless steel tube 17, and steel for it, where steam is supplied through a nozzle 18 under a pressure of 0.3 MPa. Next farsheva

The Q mass through the device 6 (Fig. 1) is pumped to the pump drive 9, and then fed to the machine 10.

The temperature of the minced meat is regulated by means of sensor 20 (FIG. 2). Minced meat, the temperature of which did not reach the set, corresponding to the requirements of technological constructions for this type of sausages, with the help of a three-way valve 7 (Fig. 1), is fed into the device 4 through the stuffing line 8.

The invention makes it possible to improve the quality of finished products by reducing the loss of biologically valuable components with broth and increasing the yield of finished products.

Due to the intensive processing of the mass with steam, the cooking process is accelerated.

minced meat without separating condensate and moisture, which increases the productivity of the proposed line for the production of liver sausages by 300 kg / h.

Steam

(pugJ

Editor G. Volkova Order 3634/5

Compiled by I. Kutukova Tehred I. VeresKorrektor L. Patay

Circulation 391 Subscription

VNIIPI USSR State Committee

for inventions and discoveries

P3035, Moscow, Zh-35, Raushsk nab. 4/5

Branch PPP "Patent, Uzhgorod, st. Project, 4

Claims (1)

LIVER SAUSAGE PRODUCTION LINE, including connected by minced wire, sequentially located elevator, spinning top, pump-accumulator, minced meat preparation device, containing built-in rotary pump and auger mixers, shafts of which are hollow with perforated walls, minced meat final grinding device, storage pump and sausage forming machine, characterized in that, in order to improve the quality of finished products and increase productivity, it is equipped with a device for auger The operation of the stuffing, made in the form of a vertically installed pipe, inside of which along the axis there are nozzles for supplying coolant, as well as a system for controlling the temperature of the stuffing, consisting of a temperature sensor, a three-way valve and an additional meat-wire connecting this crane with a device for preparing the meat, with a three-way a crane is installed at the outlet of the stuffing conduit from the device for the final grinding of minced meat, a temperature sensor is mounted between the auger mixer and the device for thermal processing of minced meat a, and the latter is associated with a rotary pump. Phage /