WO1994007371A1 - Procede et dispositif pour fermer les extremites de saucisses ou analogues - Google Patents

Procede et dispositif pour fermer les extremites de saucisses ou analogues Download PDF

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Publication number
WO1994007371A1
WO1994007371A1 PCT/EP1993/002618 EP9302618W WO9407371A1 WO 1994007371 A1 WO1994007371 A1 WO 1994007371A1 EP 9302618 W EP9302618 W EP 9302618W WO 9407371 A1 WO9407371 A1 WO 9407371A1
Authority
WO
WIPO (PCT)
Prior art keywords
area
intestine
heat
sausage
sealing
Prior art date
Application number
PCT/EP1993/002618
Other languages
German (de)
English (en)
Inventor
Klaus Markwardt
Ludger Sprehe
Reinhard-Kurt Ristau
Original Assignee
Vemag Maschinenbau Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vemag Maschinenbau Gmbh filed Critical Vemag Maschinenbau Gmbh
Publication of WO1994007371A1 publication Critical patent/WO1994007371A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/10—Apparatus for twisting or linking sausages
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0009—End closures therefor

Definitions

  • the invention relates to the division of sausages from a sausage strand and the closing of the ends and the stabilization of twisted areas of a sausage chain and is primarily used in the processing of natural casing products, but also for sausage chains made of a thermoplastic intestinal material or in collagen casings.
  • REPLACEMENT LEAF sausage production or stabilization of an existing twist-off point of a sausage chain is possible in a more hygienic and economical manner without undesired loss of sausage meat and usable casing length.
  • the solution according to the invention had the advantage of a significantly greater economy due to a high processing speed and reduced manual handling, since an undesired loss of sausage meat and usable intestinal length no longer takes place.
  • a significant gain in hygiene is also advantageous, because the product hardly needs to be touched by hand and no sausage comes out.
  • This is achieved according to the invention in that the region of the intestine to be closed or stabilized is exposed to heat for a predetermined period of time at temperatures which, taking into account the stated period of time in the intestine, are above the coagulation temperature of animal protein, so that the protein freezes.
  • Preferred embodiments of the method are characterized in claims 2 to 7 and preferred embodiments of the device in claims 9 to 22.
  • FIG. 1 shows a longitudinal section through a device designed as pliers
  • FIG. 2 shows a cross section through the sealing jaws of the two pliers forks with a separating device provided thereon in a first embodiment
  • FIG. 3 shows a cross section through the sealing jaws of the two pliers forks with a separating device provided thereon in a second embodiment
  • Figure 4 shows a cross section through the two pliers forks in their closed position for closing
  • FIG. 1 shows a longitudinal section of a sealing pliers for closing open casing ends during sausage production or for stabilizing an existing twist-off point of a sausage chain as well as for dividing portions within a casing or for removing defects in a sausage strand or a sausage chain.
  • the pliers have a first fork 1 (according to FIG. 1) and a second fork 2 (lower according to FIG. 1).
  • the forks 1, 2 are each provided with a recess in which a sealing jaw 4 is fastened by means of an interposed insulating piece 3 with the aid of bolts not shown in FIG. 1.
  • the sealing jaws 4 are arranged on the two forks 1, 2 in such a way that the sealing jaws 4 essentially touch with their outer surfaces in the closed position of the pliers shown in FIG.
  • the free end of each fork 1 and 2 is provided with a protective plate 5.
  • the forks 1 and 2 together with the insulating pieces 3 and sealing jaws 4 attached to them, each have the shape of a bar.
  • the corresponding area of the casing is arranged between the two forks 1 and 2 in such a way that it is brought into contact with the two sealing jaws 4
  • the forks can also have the shape of a ring or partial ring, for example, which surrounds the corresponding intestinal area during closing or stabilization.
  • heating cartridges 6 are seated in the sealing jaws 4 in which heating cartridges 6 are seated. As can be seen in FIG. 1, the heating cartridges 6 are arranged parallel and adjacent to the outer surface of the sealing jaws 4, which at the same time form the contact surface for the intestine.
  • a handle 7 or 8 is attached, which is designed essentially as an elongated hollow tube.
  • the handles 7 and 8 are inserted into bores in the forks 1 and 2 and secured with the aid of screws not shown in FIG. 1.
  • the handles 7 and 8 are mounted on the forks 1 and 2 in such a way that the handles 7 and 8 are arranged in a V-shape with respect to one another in the fully closed position of the pliers according to FIG. 1 and at their free ends the greatest distance from one another exhibit.
  • a spiral spring 9 is seated within the handle 8 and is hooked at one end to a spring holder 10, the position of which can be changed in the longitudinal direction of the handle 8 with the aid of a spring tensioner 11.
  • the spring tensioner 11 is attached to the free end of the handle 8.
  • the other end of the spring 9 is articulated on one end of a bolt 12 which is connected to one another on a joint part 13 rigidly connected to the first fork 1 of one of the two forks 1 and 2
  • REPLACEMENT LEAF connecting joint is attached radially to the axis of the joint.
  • the tensile force of the spring 9 can be adjusted with the aid of the spring tensioner 11 such that the pliers are pretensioned by the spring 9 into their closed position shown in FIG. 1 and can be opened manually against the force of the spring 9.
  • the handles 7, 8 are moved towards one another, whereby the forks 1, 2 are pivoted away from one another.
  • the maximum opening angle is determined by the angle between the two handles 7, 8 formed in the closed position according to FIG. 1.
  • the pliers can also have a stop (not shown in the figures) to limit the closing gap between the sealing jaws 4.
  • a construction can alternatively be provided in which the pliers can be closed by manual force application.
  • the heating cartridges 6 used in the illustrated embodiment are electric heating cartridges, which also do not reach one in the figures via cables, not shown in the figures, which are guided through corresponding bores in the forks 1 and 2 and through the handle 7 shown control device are connected.
  • thermal sensors 14 are provided, which are also connected to the aforementioned control device. The control device regulates the heat generated by the heating cartridges 6 during operation of the tongs.
  • a microswitch 16 is provided on the second fork 2 and is actuated by the opposing first fork 1 when the pliers are closed, whereby the microswitch 16 is closed.
  • the microswitch 16 is connected to the control device. When the microswitch 16 closes, a timing element contained in the control device is started, which timed out the desired duration of the heat
  • REPLACEMENT LEAF Exposure time indicates. After a certain, adjustable period of time, the control device then emits an "end" signal via a light-emitting diode 15 which is provided on the first fork 1. This light signal is intended to signal to the operator of the forceps that the required heat exposure time of the heating cartridges 6 has been reached and the forceps should now be opened in order to remove the area of the intestine treated by the sealing jaws 4.
  • the device described can be used not only to close open ends of the casing during sausage production or to stabilize an existing twist-off point of a sausage chain, but also to divide portions within a casing or to remove defects in a sausage strand or sausage chain.
  • the pliers are provided with a separating device, of which two preferred designs are shown in FIGS. 2 and 3, but which are not shown in FIG. 1 for reasons of clarity, the cross-sectional views of FIGS. 2 and 3 being 90 ° with respect to the longitudinal sectional view of Figure 1 are rotated.
  • the separating device essentially consists of a pointed wedge-shaped projection 18, which is provided on the outer or contact surface of the sealing jaw 4 of the first fork 1, and a recess 20 following the contour of the projection 18, which is formed on the outer or contact surface of the sealing jaw 4 of the second fork 2.
  • the sealing jaws 4 of the forks 1, 2 are each provided with a groove or a slot 22, the grooves or slots 22 in the
  • REPLACEMENT LEAF Forks 1, 2 each open to their outer or contact surfaces and are arranged in such a way that they are aligned with one another at least while the pliers are being closed.
  • the separating device shown in FIG. 3 also comprises a knife 24, which is arranged movably within the slot 22 of one fork 1 and can be moved out of this into the opposite slot 22 of the other fork 2 in the direction of arrow A, thereby severing an intestinal area in between can be.
  • the pliers shown in Figure 1 are usually picked up and manually operated during the processing of the intestine.
  • devices of this or a similar type are also conceivable, which are arranged in a stationary manner and in which the sealing jaws are designed to be automatically powered.
  • the control device itself can be activated by the microswitch 16 and, in addition to the optical “end” display via the light-emitting diode 15, also interrupt the power supply to the heating cartridges and cause the sealing jaws to open when the predetermined heat exposure time has expired.
  • the pliers are opened so that a gap is formed between the sealing jaws 4 of the forks 1, 2.
  • a gap between the sealing jaws 4 for example, an open end of a casing or a twisting point of a sausage chain or the like provided for stabilization can now be used.
  • the pliers are then closed by moving the forks 1, 2 with their sealing jaws 4 in the direction of the arrow B shown in FIG. 4. A part of a sausage chain is shown in FIG.
  • REPLACEMENT LEAF which is provided between two adjacent portions 30 a twist-off point 34, which is touched and compressed on both sides by the sealing jaws 4 of the forks 1, 2.
  • the mudguards 5 of each fork 1, 2 also come into contact with the twist-off point 34, specifically with an angled section 5a which, with its outer or contact surface, is essentially flush with the outside - or contact surface of the sealing jaw 4 is arranged and is at a distance from the sealing jaw 4, whereby the heat generated by the heating cartridge 3 in the sealing jaw 4 is not transmitted to the fender 5.
  • the distance between the mudguards 5 and the sealing jaws 4 thus has an insulating effect, which prevents the transfer of an undesirable amount of heat into sections of the intestines 32 adjacent to the twist-off point 34 or the area to be stabilized or closed.
  • the heating cartridges 6 in the sealing jaws 4 are actuated by the control device already mentioned, but not shown in the figures, in such a way that a sufficient amount of heat for closing or stabilizing reaches the twist-off point 34 and a temperature above the intestine is thereby reached Coagulation temperature of animal protein and below the temperature at which the intestinal walls 32 are damaged. The result of this is that the protein in the twist-off point 34 becomes rigid. If, after the specified heat exposure time has been reached, the control device gives the optical "end" signal via the LED 15, the pliers must be opened again and the sausage chain with the treated twist-off point 34 must be removed.
  • the intestine 32 can preferably consist of natural intestine.
  • the intestine 32 within the twist-off point 34 can be treated with protein, in particular with animal protein, the treatment with the protein taking place before the heat introduction described above begins.
  • the ends of two casings can also be pushed over one another and in the overlap area with heat and possibly also with a compressive force of preferably about 40 N, which presses the adjacent walls of the compresses both ends of the casing, through which sealing jaws 4 of the two forks 1, 2 are applied.
  • the twist-off point 34 located between the forks 1, 2 can now be separated .
  • the separating device is used in particular for dividing portions into an intestine or for removing defects in a sausage strand or a sausage chain.
  • an external force compressing this area 34 is exerted on the area 34 of the intestine 32 to be closed, divided or provided with a twist and to be stabilized by the forks 1, 2.
  • the separation process generally takes place shortly after the end of the heat treatment or shortly after the heat treatment, so that the heat treatment and the separation process can be carried out in a single step.
  • the designs of separating devices shown in FIGS. 2 and 3 cause the twisting point 34 shown in FIG. 4 to be severed approximately perpendicular to its longitudinal extent.
  • the pliers described above can also be designed such that the forks 1, 2 or their sealing jaws 4 are pressed against one another while pressing against the intestinal walls 32 which are touching in the area to be treated (eg twist-off point 34 according to FIG. 4) are movable.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

L'invention concerne un dispositif et un procédé pour fermer les extrémités ouvertes des boyaux utilisés dans la fabrication de saucisses ou bien pour stabiliser un point tordu présent dans un chapelet de saucisses, qui se caractérisent en ce qu'on apporte, pendant une période prédéterminée, de la chaleur dans la section (34) de boyaux (32) à fermer ou à stabiliser, à des températures qui, compte tenu de la période indiquée, sont supérieures à la température de coagulation de l'albumen animal dans le boyau (32) et inférieures à la température à laquelle les parois du boyau (32) se détériorent.
PCT/EP1993/002618 1992-09-28 1993-09-27 Procede et dispositif pour fermer les extremites de saucisses ou analogues WO1994007371A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEG9212976.5U 1992-09-28
DE9212976U DE9212976U1 (de) 1992-09-28 1992-09-28 Vorrichtung zum Verschließen von Wurstenden u.dgl.

Publications (1)

Publication Number Publication Date
WO1994007371A1 true WO1994007371A1 (fr) 1994-04-14

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PCT/EP1993/002618 WO1994007371A1 (fr) 1992-09-28 1993-09-27 Procede et dispositif pour fermer les extremites de saucisses ou analogues

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WO (1) WO1994007371A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001076377A1 (fr) * 2000-04-07 2001-10-18 Cds-Crailsheimer Darmsortierbetrieb Gmbh Procede de production d'une gaine de longueur superieure, destinee a des produits alimentaires
WO2002082912A1 (fr) * 2001-04-12 2002-10-24 Kalle Gmbh & Co. Kg Enveloppe de produit alimentaire tubulaire a fermeture sans agrafe
EP1258198A1 (fr) * 2001-05-15 2002-11-20 Heinrich Frey Maschinenbau GmbH Dispositif de soudure pour boyaux
CN110679638A (zh) * 2018-07-02 2020-01-14 阿尔伯特汉特曼机械制造有限公司 用于封闭和/或分离填充的香肠肠衣的封闭模块和方法
US11528915B2 (en) 2018-07-02 2022-12-20 Albert Handtmann Maschinenfabrik Gmbh & Co. Kg Closure module and method for closing and/or separating filled sausage casings connected via a sausage neck

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19964463B4 (de) * 1999-09-17 2008-05-08 Blt Brettschneider Lebensmittel Gmbh Vorrichtung zum Verschließen von als Wurststrang hergestellten Würsten
FR2813760A1 (fr) * 2000-09-11 2002-03-15 Patrick Morand Machine a realiser des portions dans un boyau garni afin d'obtenir des saucisses
DE102011055008B4 (de) * 2011-11-03 2016-09-29 Manfred Waidhauser Vorrichtung zum Verschließen und Abtrennen von Würsten aus einem Wurststrang sowie Verfahren zum Verschließen und Abtrennen von Würsten aus einem Wurststrang

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1459069A (en) * 1923-02-19 1923-06-19 Kruse Ferdinand Method and machine for forming sausages
LU53438A1 (fr) * 1967-02-17 1967-06-19
CH513746A (de) * 1970-11-12 1971-10-15 Rheem International Verklammerungsapparat zum Einengen eines beutelförmigen Gegenstandes aus deformierbarem Material und zum Verschliessen mittels Klammer
FR2310927A1 (fr) * 1975-05-16 1976-12-10 Becker & Co Naturinwerk Feuille tubulaire pour envelopper des produits alimentaires tels que des saucissons et procede et dispositif de fabrication
US4183964A (en) * 1977-07-29 1980-01-15 Isaac Vinokur Process for manufacturing sausages
EP0021188A1 (fr) * 1979-06-08 1981-01-07 Hoechst Aktiengesellschaft Tronçon d'enveloppe tubulaire avec un bout plissé et agrafé, sa fabrication et son utilisation
EP0087241A1 (fr) * 1982-02-09 1983-08-31 Devro, Inc. Occlusion d'extrémité pour boyaux à saucisses
EP0128668A1 (fr) * 1983-05-11 1984-12-19 Devro, Inc. Procédé pour la formation d'un obturateur d'extrémité
JPH04126032A (ja) * 1990-09-17 1992-04-27 Glyco Eiyou Shokuhin Kk 結紮用こて装置

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1995420U (de) * 1968-07-22 1968-10-24 Becker & Co Naturinwerk Verschluss fuer wursthuellen aus thermoplastischem material.
CH670934A5 (fr) * 1987-06-24 1989-07-31 Waelchli Hans

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1459069A (en) * 1923-02-19 1923-06-19 Kruse Ferdinand Method and machine for forming sausages
LU53438A1 (fr) * 1967-02-17 1967-06-19
CH513746A (de) * 1970-11-12 1971-10-15 Rheem International Verklammerungsapparat zum Einengen eines beutelförmigen Gegenstandes aus deformierbarem Material und zum Verschliessen mittels Klammer
FR2310927A1 (fr) * 1975-05-16 1976-12-10 Becker & Co Naturinwerk Feuille tubulaire pour envelopper des produits alimentaires tels que des saucissons et procede et dispositif de fabrication
US4183964A (en) * 1977-07-29 1980-01-15 Isaac Vinokur Process for manufacturing sausages
EP0021188A1 (fr) * 1979-06-08 1981-01-07 Hoechst Aktiengesellschaft Tronçon d'enveloppe tubulaire avec un bout plissé et agrafé, sa fabrication et son utilisation
EP0087241A1 (fr) * 1982-02-09 1983-08-31 Devro, Inc. Occlusion d'extrémité pour boyaux à saucisses
EP0128668A1 (fr) * 1983-05-11 1984-12-19 Devro, Inc. Procédé pour la formation d'un obturateur d'extrémité
JPH04126032A (ja) * 1990-09-17 1992-04-27 Glyco Eiyou Shokuhin Kk 結紮用こて装置

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 016, no. 387 (C - 0975) 18 August 1992 (1992-08-18) *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001076377A1 (fr) * 2000-04-07 2001-10-18 Cds-Crailsheimer Darmsortierbetrieb Gmbh Procede de production d'une gaine de longueur superieure, destinee a des produits alimentaires
WO2002082912A1 (fr) * 2001-04-12 2002-10-24 Kalle Gmbh & Co. Kg Enveloppe de produit alimentaire tubulaire a fermeture sans agrafe
EP1258198A1 (fr) * 2001-05-15 2002-11-20 Heinrich Frey Maschinenbau GmbH Dispositif de soudure pour boyaux
CN110679638A (zh) * 2018-07-02 2020-01-14 阿尔伯特汉特曼机械制造有限公司 用于封闭和/或分离填充的香肠肠衣的封闭模块和方法
US11330823B2 (en) 2018-07-02 2022-05-17 Albert Handtmann Maschinenfabrik Gmbh & Co. Kg Closure module and method for closing and/or separating filled sausage casings connected via a sausage neck
CN110679638B (zh) * 2018-07-02 2022-05-24 阿尔伯特汉特曼机械制造有限公司 用于封闭和/或分离填充的香肠肠衣的封闭模块和方法
US11528915B2 (en) 2018-07-02 2022-12-20 Albert Handtmann Maschinenfabrik Gmbh & Co. Kg Closure module and method for closing and/or separating filled sausage casings connected via a sausage neck

Also Published As

Publication number Publication date
DE9212976U1 (de) 1994-02-03

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