Харьковский Государственный Университет Питания И Торговли
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Priority to UAU200804177UpriorityCriticalpatent/UA34910U/en
Publication of UA34910UpublicationCriticalpatent/UA34910U/en
A method for producing small sausages without casing includes forming and heat treatment of the sausages. Minced meat stuffing is carried out into an artificial casing, one end of which is stationary fixed up to the nozzle of a stuffer, the second end of which is freely arranged on a belt of a conveyer. The middle part of the casing is disposed on a perforated tray which is arranged in a steam cooking chamber. The minced meat under pressure of the stuffer is moved along the casing, it is periodically subjected to displacement, air is simultaneously supplied under pressure to the casing. The minced meat is subjected to heat treatment in the steam cooking chamber.
UAU200804177U2008-04-022008-04-02Method for producing small sausages without casing
UA34910U
(en)
Method to elaborate and partially cook elongated meat products type sausage without the need to use guts; apparatus for elaborating and cooking at least partially elongated meat products; apparatus for loading an elongated cooking tube; and mechanism for storing elongated molds against molds.
Device for removing edible products from a tray, comprising a rotary support with a movable grid connected to the support and said grid comprises at least one movable inlet and defines at least one passage; method of removing an edible product from a tray.
Process for surface treatment, simultaneous portioning and shaping and preservation of foods such as meat and sausage products, meat in sausages or similar products