WO1994015473A1 - Produit a base de viande, de grande taille, a enveloppe, presentant des extremites plates - Google Patents

Produit a base de viande, de grande taille, a enveloppe, presentant des extremites plates Download PDF

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Publication number
WO1994015473A1
WO1994015473A1 PCT/US1994/000200 US9400200W WO9415473A1 WO 1994015473 A1 WO1994015473 A1 WO 1994015473A1 US 9400200 W US9400200 W US 9400200W WO 9415473 A1 WO9415473 A1 WO 9415473A1
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WO
WIPO (PCT)
Prior art keywords
casing
food product
product according
elongated
end plate
Prior art date
Application number
PCT/US1994/000200
Other languages
English (en)
Inventor
John H. Beckman
George C. Haettinger
Leonard I. Tafel
Stuart P. Gavin
Original Assignee
Beckman John H
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
Priority claimed from US08/001,287 external-priority patent/US5277648A/en
Application filed by Beckman John H filed Critical Beckman John H
Publication of WO1994015473A1 publication Critical patent/WO1994015473A1/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
    • A22C11/12—Apparatus for tying sausage skins ; Clipping sausage skins
    • 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
    • A22C11/02—Sausage filling or stuffing machines
    • A22C11/0281—Sausage filling or stuffing machines for sausages having at least one flat end
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings

Definitions

  • the present invention relates to improved packages for forming and heat processing of food, particularly meat, and more specifically relates to dimensionally uniform processed meat products for high efficiency production and slicing.
  • meat emulsion is prepared from comminuted meat together with fillers, seasonings, spices, etc.
  • a tubular food casing such as one containing nonedible cellulose, is loaded onto a stuffing horn of a filling machine and stuffed with the meat emulsion.
  • the filled casings are twisted, tied or clipped into suitable links at predetermined intervals and further processed.
  • the meat emulsion is introduced into larger heavier walled casings or casings having fibrous reinforcements, and formed into chubs or lengthy individual sausage sticks or logs.
  • the manufacture of other types of processed meats is carried out using the same general method.
  • U.S. 3,777,331 discloses apparatus for preparing sausage products with flat ends in which the meat mass is placed in a loading chamber having an undersized flat end plate at each end. The meat mass is compressed and extruded from the chamber and through a stuffing horn with one end plate at each end of the meat mass. A continuous length of tubular casing is filled with successive charges of the meat mass and end plates by transporting the free end of the casing with a conveyor onto the end of the horn from which the charges of meat mass are extruded. The casing end is clamped onto the stuffing horn A and the conveyor retracted to its starting position whereupon the meat mass and end plates are extruded into the casing.
  • U.S. Patent No. 4,650,774 discloses a casing structure with flat ends attached to thick end plates wherein the casing is clamped against the broad peripheral surface of the end plates by rings with a tapered bore. The casing is filled through a hole in one of the end plates.
  • U.S. Patent No. 4,650,774 also does not recognize the importance of casing stretch on product quality, nor the affect of casing stretch upon end taper when the end plates have the same periphery as the casing prior to stretching.
  • each clamp would cause problems when the logs are loaded onto the horizontal processing racks.
  • the logs are placed lengthwise upon parallel spaced rods that support the full length of the log. Clamps on each end of a log would prevent the log ends from lying smoothly on the rods and cause the product to be misshapen after processing.
  • clamps added to the thick flat end plates double the number of extraneous parts that must be handled by the processors. Accordingly, it would be highly desirable to have an improved system of packaging for encased meat products, including those which are suitable for filling with whole muscle and chunk style products to produce dimensionally uniform products, and which have flat ends to maximize yields of sliced products for repackaging. This would especially include large size fibrous cellulose casing packages for forming and heat processing of meat and other food that provide dimensional . uniformity for high efficiency production and slicing.
  • It is therefore an object of the invention to provide a food package for processing meat comprising a tubular casing stretched tightly over a contained meat product with one or both ends of the tubular casing held at the peripheral zone of a rigid flat end unit of the same diameter as the stretched casing and with minimum casing length requirement for a given quantity of sliced meat.
  • tubular food casing embodiments disclosed herein relate principally to large size food casings manufactured from materials like regenerated cellulose or regenerated cellulose supported by a fibrous web, such as hemp paper.
  • Such casings are commonly referred to as large cellulose casings and fibrous casings, respectively.
  • These casings are employed in the manufacture of large, sausage and meat products, such as cooked salami and bologna, chunked and formed ham, chicken and turkey, cooked and smoked ham butts, and the like. They are also used for dried sausage which is not cooked and for other foods such as cheese.
  • this invention is also intended to include other nonedible food grade type polymeric casings, such as those comprised of polyvinylidene chloride (PVDC) , polyamide and polyester.
  • PVDC polyvinylidene chloride
  • this invention also contemplates co-extruded type casings prepared with more than one type of polymeric film.
  • the casings prepared according to this invention may also be manufactured from films having commonly used internal and external treatments, coatings and impregnations, e.g.
  • meat release agents meat bonding agents, as well as plasticizer and humectants, various levels of moisture, including premoisturized, ready-to- fill/no-soak type casings and those having additives, such as antimycotic agents and liquid smoke.
  • FIGURE 1 is a partial side view of a prior art orthodox large sausage package comprised of a tubular casing, contained meat and an end clip.
  • FIGURE 2 is a partial side view of a prior art flat end large sausage product comprised of a tubular casing, contained meat, a flat end unit and an end clip.
  • FIGURE 3 is a partial side view of an improved flat end large sausage product comprised of a tubular casing, contained meat and a flat end unit.
  • FIGURE 4 is a partial cross sectional side view of an adhesive joint system of Figure 3.
  • FIGURE 5-7 are partial cross sectional side views of alternative adhesive joint arrangements.
  • FIGURES 8-12 are partial cross sectional side views of various joint systems for clamping the terminal end of a casing to a flat end unit.
  • FIGURES 13-15 are partial cross sectional side views of various joint systems that combine adhesive bonding with clamping of the terminal end of a casing to a flat end unit.
  • FIGURE 16 is a side view of a flat end unit which holds the terminal end of the casing by means of piercing pins formed at the periphery of the flat end plate.
  • FIGURE 17 is a front view of the flat end unit of Figure 16.
  • FIGURE 18 is a front end view of the flat end unit of Figure 17 with its piercing pins bent radially inwardly.
  • FIGURE 19 is a partial side cross-sectional view of a sizing disc for permitting ease of assembly of the casing to the flat end unit of Figure 16.
  • FIGURE 20 is a perspective view of a flat end unit bearing two circular rows of piercing pins.
  • FIGURE 21 is a partial cross-sectional view showing a triangular piercing pin of a flat end unit.
  • FIGURE 22 is a front view of a plurality of triangular pins of Figure 21.
  • FIGURES 23-25 are partial cross sectional side views showing stages in the attachment of the casing to triangular pins of Figure 21.
  • FIGURE 26 is a side view of a casing having tension bands.
  • FIGURE 27 and 28 are partial side views of an improved product using the casing of FIGURE 26.
  • FIGURE 29 is an end view of the product of FIGURE 28.
  • FIGURE 30 is a schematic view of steps in a stuffing procedure.
  • FIGURE 31 is a detailed top view of a portion of FIGURE 30.
  • FIGURE 32-34 are detailed side views of portions of FIGURE 30.
  • FIGURE 35 is a side view cross section of the stuffing horn assembly.
  • FIGURES 36-43 are the schematic side views of apparatus and steps for assembling the encased food product with flat ends.
  • a typical large sausage product 51 such as bologna, chunked and formed ham or other food products is generally tubular in form for permitting slicing and stacking for repackaging.
  • Product 51 is closed at each end by gathering the outer casing 53 and clipping the open terminal end 55 closed by a clip 57.
  • the manufacture of such a meat product 51 provides two rounded end portions 59, that contain meat.
  • Such end portions 59 are not suitable for inclusion in modern sliced meat packages that require slices of uniform diameter.
  • a few slices adjacent to the round ends are usually undersize due to the taper caused by the rounded ends.
  • the meat from rounded end portion 59 is normally ground and mixed with virgin meat emulsion or used in other meat products, often of lower grade. In either event, a significant cost is associated with reworking meat from the rounded ends.
  • the amount of reworked meat is typically l to 1% lbs. for a product used for packaged slices.
  • the rework cost may be about 10 to 20 per lb.
  • prior art methods of reducing this rework including the use of a flat disc 61 (are being shown) at each end of the product 63.
  • Disc 61 is made of tin plated steel resembling the end units of cylindrical food cans.
  • Disc 61 is inserted into a tubular casing 65 which had been previously clipped on one end by a clip
  • Disc 61 is manipulated into an orientation at right angles to the casing axis before the casing
  • a flat end encased meat product 71 includes a casing holding system 73 formed at each end of the product.
  • Holding System 73 (one end being shown) eliminates most of the cost of gathered casing and clips, and more than compensates for the cost of a flat end disc 75 which is used at each end of the product.
  • Disc 75 is inserted into a tubular cylindrical casing 77 and the plane of disc 75 is orienting at right angles to the casing axis 79.
  • Disc 75 is circular in shape and includes a flat inner surface 88.
  • Disc 75 may be made from tin plated steel or other rigid materials, as for example, plastic.
  • Disc 75 may also be oval shaped, rectangular, etc.
  • Disc 75 is located near the end of the casing, generally indicated by reference numeral 81.
  • Casing end 81 is stretched in diameter and drawn tightly over the circumferential edge of disc 75.
  • the outer end edge 83 of casing 77 is unsupported and therefore remains or contracts to or near its original unstretched diameter.
  • a terminal portion 85 of the casing end is located between end edge 83 and the circumferential edge of disc 75. Terminal portion 85 of the casing is bonded onto the outer surface 87 of the disc. The bonding of the terminal portion 85 to the outer surface of disc 75 holds the casing in a state of axial and radial tension when casing 77 is stuffed under pressure by an emulsion pump (not shown) .
  • Adhesive layer 89 may be formed from fast setting adhesives such as temperature resistant cyanoacrylate or heat sealing adhesives.
  • the preferred adhesive is heat sealable saran which is described in U.S. Patent No. 4,610,742.
  • the saran adhesive has adequate strength at cooking temperatures and is resistant to hot water and animal fats.
  • the saran adhesive is also FDA approved for direct contact with food.
  • the bonding surfaces of the end plates, disc 75 are preferably precoated with the adhesive. Heating of the adhesive may be carried out by contact with heated forms that fit the surfaces. Alternatively, the heating may be carried out by electronically heating the metal surface in the area of the bond or by electromagnetically heating the metal surfaces in the area of the bond or heating adhesives containing magnetically responsive particles.
  • precoating of the bonding surfaces on the end plates with adhesive is suitable only for disposable end plates. It would not be practical for typical meat processors to recoat the bonding surfaces with adhesives, as would be required for reusable end plates.
  • the food product which is pumped into the casing provides an axial force fl against the inner surface 88 of disc 75 tending to force disc 75 outwardly away from casing 77.
  • the food product provides a radial or peripheral force f2 against the casing tending to expanding the diameter or peripheral boundary of the casing.
  • the holding of the terminal portion against the outer surface 87 of the disc by adhesive 89 serves to couple the axially outward force f1 of the food product with the axial tension f3 of the casing.
  • Adhesive 89 prevents the terminal portion 85 of the casing from being pulled back over the peripheral edge of disc 75.
  • Adhesive 89 is located within the peripheral boundary of the disc leaving the area outside of the peripheral boundary free from obstruction.
  • a holding system 73 • includes an adhesive layer 89 which secures casing 77 to disc 75.
  • a metal cylindrical member 93 is integrally formed at the peripheral edge of disc 75.
  • Metal members 93 extends outwardly and normal to disc 75 along its outer periphery as shown, and includes a casing confronting side surface 90.
  • Adhesive layer 89 attaches the terminal portion 85 of casing 77 to the side surface 90 of metal member 93.
  • the holding system of Fig. 5, however, is limited to use for product that does not require high internal pressure and temperatures such as uncooked dry sausage. It is a known characteristic of adhesive bonds that they tend to fail when one substrate stretches under load and the other does not follow.
  • a holding system 73" includes an adhesive layer 89 which holds the terminal portion 85 of casing 77 to disc 75. Similar to Fig. 5, a metal cylindrical member 93 is integrally formed at the peripheral edge of disc 75. Casing terminal portion 85 is drawn over an outer edge surface 95 of metal member 93 and back inwardly along inside surface 97 of metal member 93, as shown. Adhesive layer 89 may be generally L-shaped being positioned against outer edge surface 95 and inside surface 97 for holding casing terminal portion 85 onto metal member 93. As will suggest itself, shapes of the adhesive other than L-shaped may be used, and adhesive layer 89 may be disposed only on surface 97.
  • Member 93 may be flared outwardly, at a small obtuse angle relative to the longitudinal axis of the product rather than being located normal to outer surface 87 of disc 75. This provides a nesting of adjacent discs prior to implantation, for shipment, storage or location in the stuffing machine magazine. With the holding system 73" of Fig. 6, a snubbing action is caused by the terminal portion 85 of the casing being bent around metal member 93, which serves to reduce the stress on adhesive layer 89.
  • a holding system 73' ' ' includes a metal member 93' which is integrally formed at the outer periphery of disc 75.
  • Metal member 93' is formed having a cross-sectional configuration, as shown, which presents an outwardly facing adhesive receiving surface 99 which is normal to the casing axis.
  • Member 93' also provides an upwardly facing annular surface 101 for supporting casing 77.
  • Adhesive 89 holds the terminal portion 85 of the casing onto receiving surface 99.
  • a holding system is shown in which a metal member 103 is formed integral to the peripheral edge of disc 75.
  • Metal member 103 includes a small cylindrical offset portion 105 which extends outwardly from and normal to the outer surface 87 of disc 75. Metal member 103 also includes an annular depending portion 107 which extends radially inwardly from the outer edge 109 of cylindrical portion 105. Depending portion 107 is spaced generally parallel to the outer surface 87 of the disc.
  • Casing 77 is stretched over disc 75 including the cylindrical offset portion 105 leaving a terminal portion 111 of the casing.
  • Terminal portion 111 is unsupported and therefore returns or attempts to return to its original diameter, as shown in Fig. 8a.
  • the casing end portion 113 of the terminal portion 111 is forced or tucked between the depending portion 107 and the outer surface 87 of disc 75.
  • the metal member 103 is forced toward the outer surface of disc 75 clamping the end casing portion 113 against the outer surface 87 of the disc. The clamping action serves to hold the casing relative to the disc.
  • FIGs. 9a and 9b another embodiment is illustrated similar to the embodiment of Figs. 8a, 8b wherein the end edge 115 of the metal member 103 is curled to provide a smooth curve surface for contact against the casing during clamping. This avoids a sharp clamping edge and improves the holding ability of the metal member 103.
  • FIG. 10 another embodiment is illustrated similar to the embodiment of Figs. 8 and 9.
  • a metal member 117 is formed integral to the peripheral edge of disc 75.
  • Metal member 117 has a curled cross sectional configuration as shown and is continuous around the full extent of the peripheral edge of disc 75.
  • the end 119 of the terminal portion of the casing is tucked behind the curl-shaped metal member 117 as shown in Fig. 10b. Thereafter, the curl-shaped metal member 117 is flattened for clamping the terminal end 119 of the casing against the outer surface 87 of the disc 75.
  • a metal member 121 is formed integral to the peripheral edge of disc 75.
  • Metal member 121 includes two arms 125, 127 which are disposed in a generally V-shaped cross sectional configuration, as shown, and are continuous in length around the full extent of the peripheral edge of disc 75.
  • the end 123 of the terminal portion of the casing 77 is pulled over disc 75 and then inserted into the open V-shaped mouth of the metal member 121 between arms 125, 127, as shown in Fig. 11a. Thereafter, metal member 121 is flattened so as to close the opening of the V-shaped mouth, as shown in Fig. lib, to extent that the two arms 125, 127 of the V-shaped configuration are clamped together grasping the terminal end 123 of the casing therebetween. This serves to grip the casing preventing its removal from disc 75.
  • Metal member 129 is secured to the peripheral edge of disc 75.
  • Metal member 129 includes three separate leg portions, 131, 133, and 135.
  • Legs 131, 133 are connected in a V-shape configuration similar to that shown in Fig. 11.
  • Leg 135 extends from the terminal end of leg 133 inwardly toward the open area of the V mouth formed by legs 131, 133.
  • the terminal end 123 of casing 77 is pulled over disc 75 and inserted into the V mouth formed by legs 131, 133.
  • the terminal end 123 of the casing is inserted within the V mouth to a position radially inward of the terminal end of leg 135.
  • the metal member 129 is flattened together serving to hold the terminal portion of the casing 77 relative to disc 75.
  • a metal member 141 similar to that shown in Fig. 8a is secured to the outer peripheral edge of disc 75.
  • the casing 77 is pulled over disc 75 leaving a terminal end 140, as shown in Fig. 13a.
  • An adhesive layer 143 is positioned between metal member 141 and the outer surface of disc 75.
  • adhesive layer 143 is located on the outer surface of disc 75 as well as on metal member 141.
  • the terminal end 111 of casing 77 is tucked between the layers of adhesive and thereafter metal member 111 is flattened in order to clamp the casing end relative to disc 75. This combination of both clamping and adhesion tends to supplement one another.
  • the adhesion layer may require longer cure time prior to moving of the product.
  • adhesion may fail progressive due to the stretchability of the casing. Clamping can lend its force where needed to reduce stretchability affects.
  • an adhesive layer may be provided with respect to the clamping structures of Figs. 9, 10, 11 and 12. More particularly.
  • Figs. 14 and 15 illustrate the use of adhesive layers.
  • an adhesive layer 145 is located at the outer peripheral edge of disc 75. The terminal end 147 of the casing is tucked between the metal member 149 and the adhesive layer 145 prior to flattening of metal member 149.
  • an adhesive layer 151 is located on both legs 153, 155 of a V-shaped cross- sectional configuration of a metal member 157. After the casing end 159 is positioned within the V mouth of metal member 157, legs 153, 155 are flattened together as shown in Fig. 15b.
  • a flat end disc 161 includes a plurality of piercing members or pins 163 which are disposed for facing outwardly from the disc 161.
  • the piercing members are equally spaced around the outer most radial circumference of disc 161 as shown in Fig. 17.
  • Casing 77 is stretched over the edge of disc 161 to an extent so as to provide a terminal portion 167 of casing 77.
  • Portion 167 is pierced by piercing pins 163 and retracts to its original diameter 166 as shown in Fig. 17.
  • piercing pins 163 may be bent radially inward for operator safety. Further, they may be bent flat against the terminal portion of the casing for assisting in a mechanical holding of casing 77 relative to disc 161.
  • a sizing member 171 may be used to avoid premature engagement of piercing pins 163 with the terminal portion of the casing.
  • Disc 161 is positioned within a holding aperture 173 of the sizing member 171.
  • An extending lip 175 extends axially outward to a position further extended than piercing pins 163.
  • the casing 77 is pulled over sizing member 171 and the terminal portion of the casing is stretched over lip 175 and permitted to extend radially inwardly to its original diameter.
  • the terminal portion of the casing will be spaced adjacent to points 163 but will not be in contact with the pins.
  • An ejection member 177 is pushed in order to move disc 161 out of its holding aperture 173 for causing points 163 to pierce the terminal portion of the casing.
  • a magnet 179 may be used to hold disc 161 within its receiving aperture 173 until ejection member 177 is actuated.
  • piercing pin members which are 1/8 inch in length and spaced apart by 1/4 inch were found to hold an equivalent of 4 PSI internal casing pressure when the casing was moist but unheated.
  • smaller, shorter pins may be incorporated between larger pins.
  • Such a system provides a two stage piercing action for ease of piercing. It was found that this raised the holding capability to the equivalent of 6-9 PSI without bending the pins.
  • the easy piercing with alternative pin lengths permits reduced sharpness, so bending was not necessary for safety. This 2 « permits reuse of the end plates upon washing and provides substantial operating cost reductions.
  • a second row of piercing pins 181 may be positioned on the outer surface of disc 161.
  • the second circular row of pins 181 is located at a radial circumference smaller than the first row of piercing pins 163.
  • the outer row of pins is located radially inward from the periphery of disc 161. This has the effect of gaining some snubbing effect that adds to the holding ability of these and other types of pins.
  • the pins 181 of the second row are staggered relative to the pins 163 in the first row. It has been found that the second row of pins increases the holding capacity to 6 or 7 PSI. Pins shown are round, but could be of other shapes without departing from the two row concept. Fig.
  • FIG. 21 shows piercing pins shaped as truncated triangles.
  • disc 75 includes a single row of truncated triangular pins 183 although two rows may be used and are preferred.
  • a frontal view of triangular pins 183 is illustrated in Fig. 22.
  • casing 77 is stretched over the edge of disc 75.
  • the terminal portion 185 of casing 77 is permitted to retract to its original diameter.
  • the terminal portion is pressed against triangular pins 183 which pierce the casing so as to hold the casing relative to disc 75. It has been found that the triangular profile cuts out a 4-sided hole having a slit along three sides with the fourth side remaining uncut and attached to the casing. Thus, no debris occurs.
  • a backup ring 187 and a casing bump ring 189 may be utilized to carry out the piercing action of pins 183 through the terminal portion 185 of casing 77. It has been found that a substantial impact force is required to achieve consistent piercing.
  • the flat end plates of Fig. 20-25 are preferably reusable upon washing and are preferably made of durable plastic.
  • a preferred plastic for the product to be cooked while under the pressure of fibrous casing at maximum diameter is polysulfone or its related plastics. It has adequate bending strength at 200°F, is resistant to hydrolysis, is resistant to animal fats, is resistant to alkaline washing solutions, is resistant to crazing, and has reasonable impact value and wear resistance. It is readily moldable and cost affordable. Other plastics with comparable properties should be acceptable.
  • a casing 201 includes tension bands 203 which are preapplied to the end zones 205 of the casing. The particulars of this casing structure are set forth in the U.S. Patent Application S.N. 07/714,189, filed June 12, 1991, referred to above.
  • a disc 207 is positioned in the end zone of casing 201 which serves to expand the casing enlarging its diameter. Terminal portion 209 of the casing is held against the outer side of disc 207 against the axial tension of the casing caused by the food product forced against the inner side of disc 207.
  • Tension band 203 prevents the terminal end 211 of the casing from stretching to the diameter of disc 207 caused by the force of the food product against the inner surface of disc 207.
  • tension band 203 will flatten against the backside of disc 207 due to the yielding of the band edge nearest to the disc because that edge initially carries the concentrated load of the meat pressure force on the disc. As that band edge stretches and moves toward the periphery, it pulls the rest of the band after it and the entire band width becomes flat against the flat end plate if the band strength and width are appropriate.
  • a length of flat casing 209 is pulled and severed from a continuous casing supply reel 211.
  • casing 209 travels vertically upward from reel 211 to a pair of driving rollers 213.
  • Rollers 213 feed the casing horizontally with the casing being supported by a conveying belt 232.
  • a moveable cutter 215 is positioned above casing 209 and is operable for cutting the casing into individual lengths for subsequent stuffing.
  • Conveying belt 232 continues the horizontal movement of the casing length to a turning roll
  • a clear plastic enclosure (not shown) may be used to enclose the conveying apparatus in order to reduce moisture loss to ambient air that would reduce casing stretchability.
  • casing opener 219 utilizes vacuum on the outside surface of casing 209 to spread the flat casing apart so as to open the casing for movement onto a sizing disc 221, somewhat similar to sizing disc 171 of Fig. 19.
  • a casing puller 223 receives the edge of the casing located on the forward plane of sizing disc 221 and pulls the forward casing edge downward and then beneath the lowest edge of sizing disc 221.
  • the casing puller continues its movement of the casing along the outer sleeve 225 of the stuffing horn assembly 226, as indicated by the dotted line in Fig. 30.
  • Casing puller 223 may grip the casing edge in a number of ways including the use of a mechanical gripping member 222.
  • two high friction elastomeric shirring rolls 227 engage the casing after it has been moved into position and released by puller 223.
  • Rolls 227 move the casing in an aft direction along the outer sleeve 225 of the stuffing horn assembly.
  • the aft end of the casing is drawn through shirring rolls 227 and onto sleeve 225 to form multiple low density soft casing pleats.
  • the casing on the upper side of sleeve 225 is severely bunched together as shirring begins, the bunching disappears and the casing becomes centered on the sizing disc.
  • the casing is pulled over the sizing disc until a terminal end portion 229 remains (Fig. 36) . Thereupon, the shirring rolls are disengaged from the casing.
  • sizing disc 221 has a slot 232 in the upper half of its rim for insertion of end plate 75.
  • Plate 75 is made of 1/4 inch thick polysulphone plastic and has two concentric rows of triangular pins for holding the casing. End plate 75 is automatically removed from a feed magazine (not shown) and is placed through slot 232 to rest inside the outer edge 228 of sizing disc 221. This end plate 75 is known as the first end plate.
  • Sizing disc 221 is fixedly attached to outer sleeve 225 which is axially moveable relative to a stuffing horn 234.
  • An annular ring push plate 235 is nested within the sizing disc and is attached to an inner cylindrical sleeve 233 which is also axially moveable relative to stuffing horn 234 and relative to sleeve 225.
  • Push plate 235 is moveable for forcing end plate 75 into piercing engagement with the terminal end portion 229 of the casing.
  • Push plate 235 is faced with a flat ring 236 of 80A Durometer polyurethane and a smaller diameter flat ring 237 of closed cell polyethylene foam. Stuffing horn 234 supports both sleeves
  • stuffing head 238 is positioned several inches adjacent and forward of sizing disc 221, and provides clearance for the casing delivery system of Figs. 30-33.
  • stuffing head 238 interacts with the casing and with end plate 75 so as to secure the casing to the end plate via the two rows of triangular pins.
  • Stuffing head 238 is roughly rectangular in outer dimensions and supported on two shafts (not shown) that move axially parallel to the axis of stuffing horn 234.
  • the center area of stuffing head 238 is open to provide a clear path for the stuffed product as needed.
  • a slot 239 provides a guide for end plates as they are transferred from the magazine to slot 232 in sizing disc 221.
  • Stuffing head 238 includes twelve brake fingers 240. Fingers 240 are equally spaced in a circular array and serve to hold the casing onto the sizing disc during stuffing. Each brake finger 240 is radially moveable and carries a braking surface 241 for engagement against the casing as described hereinafter.
  • Stuffing head 238 includes a plurality of bump fingers 244. Fingers 244 are moveable radially inwardly. Each finger 244 carries an elastomer ring segment 242 having a 80A Durometer polyurethane pad 243. Bump fingers 244 are used to press the aft terminal end portion 229 of the casing against the triangular pins on the first end plate for attaching the casing to the end plate.
  • push plate 235 is moved forward approximately 5/8 inch and sizing disc 221 moves forward approximately 1/4 inch.
  • Bump fingers 244 move radially inward and stuffing head 238 is moved rapidly to impact polyurethane pads 243 against casing end 229 and impale the terminal end zone of the casing onto the pins of flat end unit 75.
  • bump finger assemblies 242-244 move radially outward.
  • Brake fingers 241 move radially inward pressing with a controlled force against casing 209.
  • the meat pump begins pumping meat emulsion through the stuffing horn 234 and into the casing.
  • the first end plate 75 is pushed forward by the force of the meat emulsion.
  • the casing is pulled over the sizing disc and under the brake fingers, as shown in Fig. 38.
  • the meat emulsion pump is stopped by a sensor (not shown) located in the path of the extending product being stuffed.
  • Push plate 235 and sizing disc 221 are returned to the original position of Fig. 36.
  • the terminal end of the casing 209 has been stopped and held securely by the brake fingers 241.
  • End plate 75 has passed through guide 239 and into slot 232 of the sizing disc. Recognizing that such precise stopping is difficult, it is observed that the flat-end plate 75 will push excess casing into the slot, being assisted by the natural tendency of stretched casing to return to its original size.
  • push plate 235 moves the second end plate 75 forward beyond the edge of the sizing disc 221 while brake fingers 241 continue to firmly hold the end of casing 209.
  • brake fingers 241 continue to firmly hold the end of casing 209.
  • a void 245 is formed that assists in the separation of end plate 75 from the meat emulsion.
  • bumper fingers 244 move radially inward, depressing the encased product forward of the peripheral zone of second end plate
  • brake finger 240 move radially outward, releasing terminal end of casing 209 from sizing disc 221 when stuffing head 238 moves forward.
  • the terminal end of the casing returns toward its original size and is in position to be impaled upon the pins of second end unit 75 when impacted by advancing push plate 235.
  • the bumper fingers 243 have moved radially outward to release second end plate 75 and stuffing head 238 has moved aft to align the end plate guide 239 with slot 232 in sizing disc 221. This completes the cycle and the next cycle begins with the insertion of first end plate 75 in Fig. 35.
  • a useful encased food product with only a first flat end and the second end gathered to a round end and clipped is a contemplated embodiment. It would have the advantage of simplifying the stuffing machine although operating savings would be less.
  • the end units may be placed into compact . magazines by the person peeling the casing off the product for slicing. Each pair of end plates are placed into the magazine directly after removal from the product. They remain in the collecting magazine through ultrasonic washing, through storage, transport and placement into the stuffing machine for reuse.

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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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Un système de raccordement pour disques d'extrémité plats (15, 16) est utilisé dans un produit alimentaire (71) de forme allongée, à enveloppe. L'enveloppe (77) dudit produit alimentaire est raccordée avec les disques d'extrémité plats (75, 161) pour pouvoir être bourrée avec le produit alimentaire. Ensuite, à l'extérieur des disques d'extrémité plats (75, 161), et dans la zone périphérique de ceux-ci, l'on procède à un raccordement par collage (89), par sertissage (113), par bande de tension (125, 127) ou par perçage (163). La force axiale dirigée vers l'extérieur, exercée par le produit alimentaire sur les disques, est ainsi couplée avec la tension axiale de l'enveloppe raccordée avec les disques (75, 161).
PCT/US1994/000200 1993-01-07 1994-01-06 Produit a base de viande, de grande taille, a enveloppe, presentant des extremites plates WO1994015473A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/001,287 US5277648A (en) 1991-06-12 1993-01-07 Large encased meat product with flat ends
US08/001,287 1993-01-07

Publications (1)

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WO1994015473A1 true WO1994015473A1 (fr) 1994-07-21

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4007761A (en) * 1975-10-30 1977-02-15 Union Carbide Corporation Prepackaged shirred tubular casing article
US4064673A (en) * 1975-03-12 1977-12-27 Hoechst Aktiengesellschaft Method of making sheathed stick
US4132047A (en) * 1975-03-12 1979-01-02 Hoechst Aktiengesellschaft Method of making sheathed tubular stick
US4327777A (en) * 1979-06-08 1982-05-04 Hoechst Aktiengesellschaft Supporting sheath for a longitudinally shirred packaging tube
US4525895A (en) * 1982-12-09 1985-07-02 Union Carbide Corporation Article for use in automatically and continuously making stuffed casing products
US4621392A (en) * 1985-05-10 1986-11-11 Viskase Corporation Stuffing apparatus and method
US4641687A (en) * 1982-09-30 1987-02-10 Viskase Corporation Casing article
US5003666A (en) * 1990-05-29 1991-04-02 Viskase Corporation Method and apparatus for making stuffed casing products having one flat end
US5038832A (en) * 1981-05-01 1991-08-13 Viskase Corporation Cored high density shirred casings

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4064673A (en) * 1975-03-12 1977-12-27 Hoechst Aktiengesellschaft Method of making sheathed stick
US4132047A (en) * 1975-03-12 1979-01-02 Hoechst Aktiengesellschaft Method of making sheathed tubular stick
US4007761A (en) * 1975-10-30 1977-02-15 Union Carbide Corporation Prepackaged shirred tubular casing article
US4327777A (en) * 1979-06-08 1982-05-04 Hoechst Aktiengesellschaft Supporting sheath for a longitudinally shirred packaging tube
US5038832A (en) * 1981-05-01 1991-08-13 Viskase Corporation Cored high density shirred casings
US4641687A (en) * 1982-09-30 1987-02-10 Viskase Corporation Casing article
US4525895A (en) * 1982-12-09 1985-07-02 Union Carbide Corporation Article for use in automatically and continuously making stuffed casing products
US4621392A (en) * 1985-05-10 1986-11-11 Viskase Corporation Stuffing apparatus and method
US5003666A (en) * 1990-05-29 1991-04-02 Viskase Corporation Method and apparatus for making stuffed casing products having one flat end

Also Published As

Publication number Publication date
CA2153410A1 (fr) 1994-07-21

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