WO2012095069A2 - Produit alimentaire et dispositif et procédé pour sa fabrication - Google Patents

Produit alimentaire et dispositif et procédé pour sa fabrication Download PDF

Info

Publication number
WO2012095069A2
WO2012095069A2 PCT/DE2011/002085 DE2011002085W WO2012095069A2 WO 2012095069 A2 WO2012095069 A2 WO 2012095069A2 DE 2011002085 W DE2011002085 W DE 2011002085W WO 2012095069 A2 WO2012095069 A2 WO 2012095069A2
Authority
WO
WIPO (PCT)
Prior art keywords
sausage
dispensing
strands
dispensing nozzles
tray
Prior art date
Application number
PCT/DE2011/002085
Other languages
German (de)
English (en)
Other versions
WO2012095069A3 (fr
Inventor
Andreas Breu
Original Assignee
Andreas Breu
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 Andreas Breu filed Critical Andreas Breu
Publication of WO2012095069A2 publication Critical patent/WO2012095069A2/fr
Publication of WO2012095069A3 publication Critical patent/WO2012095069A3/fr

Links

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
    • A22C11/02—Sausage filling or stuffing machines
    • A22C11/0209—Stuffing horn assembly
    • A22C11/0218—Stuffing horn assembly with multiple interchangeable stuffing horns, e.g. magazine arrangements
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/08—Machines for twisting strips of dough, e.g. for making pretzels
    • 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
    • A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the present invention relates to a sausage product.
  • the present invention further relates to an apparatus and a method for producing a food product, in particular the sausage product according to the invention.
  • sausage products are known, which are usually straight. These conventional sausages have a variety of lengths and thicknesses.
  • sausage slices in particular sausage slices, are known from the prior art. Such sausage slices are characterized in that they are formed into a screw or spiral, this shape is usually fixed by elongated fastening means, such as wood or metal skewer.
  • the sausage products known from the prior art are usually produced by filling sausage meat (for example meat loaf) in animal casings.
  • the disadvantage of such animal casings, for example is that impurities, for example in the form of feces can never be completely avoided. Furthermore, the production of sausages with intestines is costly.
  • the object of the present invention is to provide a novel food product, in particular a sausage product, which differs in particular in the form of other, known food products.
  • a further object of the invention is to provide a device and a method which make it possible to produce such a food product as simply, quickly and inexpensively as possible.
  • the former object is achieved by a sausage product consisting of at least three sausage mass strands interwoven into a pigtail, all sausage
  • strands gutmlos are made and each have a skin that is formed by modification of the outer layer of sausage strands, wherein the individual sausage strands are also connected to each other by the modified sausage mass.
  • Such a form of a sausage product has hitherto not been known from the prior art.
  • the novel and attractive shape and the associated Kaufanreizes the sausage product according to the invention is a significant advantage that almost three sausages are intertwined. This brings, for example, advantages in storage through space savings.
  • the sausage product according to the invention is also made gutless, ie the outer sausage skin holding together the sausage mass consists neither of a natural gut nor of an artificial intestine, but is produced by the sausage mass itself by modifying this mass, for example by brewing or heating.
  • the sausage product according to the invention is preferably a Bratoder grill sausage.
  • an apparatus for producing a plait braided food product, in particular sausage product comprising at least three arranged above a tray dispensing nozzles with dispensing openings for the production of three food mass strands, especially sausage mass strands, said the relative position of the dispensing nozzles to each other for the immediate braiding of a food braid from the food mass strands produced is variable.
  • dispensing nozzles are understood, for example, pipes made of metal or plastic, which are open at one end (dispensing openings) and are connected at the other end in each case with a hose, through which food mass is led to the tubes.
  • dispensing nozzles can be the ends of hoses from which the food mass to be processed is pressed. Alone it is crucial that the nozzles have discharge openings and are changeable in the position.
  • the device according to the invention it is possible in an extremely simple and fast way to produce a braided food product.
  • the dispensing nozzles change their position relative to one another by alternately moving them in two mutually perpendicular directions and preferably the plane perpendicular to the tray defining axial directions (X-axis, Y-axis), preferably located on a left outer position dispensing nozzle by successively swapping the position with their respective right Nachbardüse changes to the right outer position or one on a right outer position By switching the position with its left neighbor nozzle successively changes to the left outer position.
  • the device according to the invention has three dispensing nozzles for the production of three food mass strands. However, it is also conceivable that more than three dispensing nozzles are used.
  • the tray is formed by a conveyor, in particular by an endlessly driven conveyor belt, or provided on a conveyor shelves. It is also conceivable that the tray is immobile and move the dispensing nozzles. It should only be ensured that the resulting food braid can be stored on the tray, which is achieved by the fact that the resulting food braid is moved away immediately after its emergence of the dispensing Publ openings of the dispensing nozzles and that the dispensing nozzles are moved away from it.
  • the dispensing nozzles are in a - preferably U-shaped - holding block in position held, wherein in the holding block preferably channels for guiding and discharging media, in particular compressed air are provided.
  • compressed air which can be discharged from openings of the said holding block, it is for example possible to move individual dispensing nozzles horizontally during the braiding process (see description of the figures).
  • compressed air and other media for example, with pressure applied water for moving the dispensing nozzles are conceivable.
  • a preferred embodiment of the device according to the invention is characterized by at least one gripping device for gripping and moving the dispensing nozzles.
  • the at least one gripping device is generally used for lifting, then horizontal moving and lowering of dispensing nozzles during the braiding process.
  • the procedure is such that the said gripper first raises a dispensing nozzle, then the adjacent dispensing nozzle is blown into its original position with compressed air, and then the raised dispensing nozzle is brought into the gap that arises (see description of the figures).
  • both actions described above are performed with grippers and compressed air is completely dispensed with.
  • the at least one gripping device may be a conventional mechanical gripper (similar to a pair of pliers). Further, it is possible for the gripper to magnetically grip the dispensing nozzles (metal dispensing nozzles). For this purpose, the gripper may for example have an electromagnet. Preferably, a vacuum can be applied to the gripper, through which the dispensing nozzles can first be sucked in and then lifted and moved. If a dispensing nozzle to be stored again, the vacuum is released again. The dispensing nozzles may also be in contact with other, additional grippers or fixtures during the time they are not being transported or moved to another position
  • a preferred embodiment of the device according to the invention is characterized by an electrical or electronic control device for controlling the movement of the dispensing nozzles and / or the movement of the tray. In the device according to the invention, therefore, it is possible to dispense entirely with operators, since the production of the foodstuffs is usually done fully automatically and endlessly by the device according to the invention.
  • the method according to the invention makes it possible to produce a food product braided into a braid in a quick, simple and cost-effective manner.
  • the food strands to be intertwined are not first formed and then intertwined, but the foodstuff mass strands are intertwined immediately after they come from the dispensing nozzles.
  • the resulting foodstuff pigtail is deposited on a tray, wherein the tray and / or the dispensing nozzles move relative to one another in order to enable a continuous production and depositing of a foodstuff pigtail.
  • the spacing of the individual entanglements can be varied.
  • the product or the diameter of the product or the individual strands can be varied by the filling speed.
  • FIG. 1 shows a schematic side view of a device according to the invention
  • FIGS. 2 a, 2 b, 3
  • FIG. 1 a schematic front view of the device of Figure 1, wherein only the dispensing nozzles are shown in the holding block;
  • Figure 4 is a plan view of the Zopfflecht raised of Figure 1, wherein only the dispensing nozzles are shown in the holding block ..;
  • Figure 5 an inventive sausage product.
  • FIG. 1 shows a schematic side view of a device 1 according to the invention with a feed hopper 2 for filling sausage meat (eg sausage meat).
  • the feed hopper 2 forms the inlet to an example, a screw conveyor having extruder 3, on which a filling ström divider 4 is arranged.
  • the filling flow divider 4 has three outlets 5, which are each connected to a hose 6a, 6b, 6c.
  • the tubes 6a, 6b and 6c are connected to a braid device 7.
  • the tubes 6a, 6b, 6c are connected to dispensing nozzles 8A, 8B, 8C of the braid device 7.
  • the processed sausage mass is filled into the hopper 2, passes from there into the extruder 3 and is then conveyed into the Grestromteiler 4. There, the sausage mass to be processed is pressed into the tubes 6a, 6b, 6c and migrates from there into the dispensing nozzles 8A, 8B, 8C of the stopper device 7.
  • the dispensing nozzles 8A to 8C are arranged slightly above an endlessly driven conveyor belt 9.
  • the pressed from the dispensing nozzles 8A to 8C and plaited by these braided sausage product 10 is deposited on the conveyor belt 9 and according to the production speed (extrusion speed) at the dispensing nozzles 8A to 8C moved away by the conveyor belt 9.
  • the "endless" braided sausage braid 10 is separated by means of a separating device 11 into small sausage braids 10 'suitable for sale
  • the actions of the dispensing nozzles 8A to 8C are controlled by an electrical control device (not shown here) after a preselected or
  • the control device also controls the drive of the extruder 3 and thus the power of the extruder 3 and the drive of the conveyor belt 9, i.e.
  • control device can also the Abtrvorvorrich - controlled.
  • the "endlessly" braided sausage braid 10 can also be separated into subsections 10 'at a later time of production, which can still be done in the raw state or even if the product is already steamed, cooked, fried, baked, frozen, fried, for example etc. is.
  • FIGS. 2 a and 2 b each show six times a schematic front view of the device 1 according to the invention, wherein in each case six method steps in the production of a sausage braid are shown here.
  • all elements except for the dispensing nozzles 8A to 8C and holding block 12 holding them have been omitted. It should be noted that in Figure 1, the holding block 12 is not shown.
  • an exemplary production sequence, as shown in FIG. 2a, will first be described.
  • three dispensing nozzles 8A, 8B and 8C are juxtaposed in a row with their centers on an imaginary line.
  • the nozzles 8A to 8C are held laterally in position by the U-shaped support block 12.
  • the right outer dispensing nozzle 8C is raised by means of a gripper, not shown here, whereby a gap is created at this point.
  • the gripper working here works with a vacuum, through which the dispensing nozzle is sucked.
  • compressed air is blown out of the holding block 12, which obliquely from the bottom plate 13 of the holding block 12 to the middle discharge nozzle 8 B strikes.
  • an obliquely extending channel is introduced in the bottom 13 of the holding block 12, through which the compressed air is passed to the outside.
  • the discharge nozzle 8B is conveyed to the right outside to the position originally occupied by the discharge nozzle 8C.
  • the dispensing nozzle 8C is first moved vertically to the left by the gripper so that the dispensing nozzle 8B is above the middle position at which the dispensing nozzle 8C was originally positioned (operation 2).
  • the dispensing nozzle 8C is deposited by the gripper on the bottom 13 of the holding block 12 and is now in the middle position.
  • the dispensing nozzle 8A located on the left in the starting position is raised (step 3). This can be done with a second gripper or with the gripper, which has performed the previous step.
  • compressed air is blown through a second passage in the bottom 13 of the holding block 12 onto the discharge nozzle 8C. Again, the compressed air hits obliquely from below onto the dispensing nozzle 8C.
  • the dispensing nozzle 8C is deposited by the gripper on the bottom 13 of the holding block 12 and is now in the middle position.
  • the dispensing nozzle 8A located on the left in the starting position is raised (step 3). This can be done with a second gripper or with the gripper, which has performed the previous step.
  • compressed air is blown through a second passage in the bottom 13 of the holding block 12 onto the discharge nozzle 8C. Again, the compressed air hits obliquely from below
  • Step 1 in which the compressed air was led from bottom left to top right, now the compressed air is guided from bottom right to top left, whereby the dispensing nozzle 8C is moved horizontally to the left position. Simultaneously or subsequently, the dispensing nozzle 8A is moved horizontally so far that it is now positioned above the center position (step 4). Finally, the dispensing nozzle 8A is placed in the middle position on the bottom 13 of the support block 12 (step 5). This completes a wicking process.
  • the sequence of position changes described above can also be reversed.
  • the order of braiding can also take place in the following order:
  • the dispensing nozzles 8 A to 8 C in the starting position are next to each other in a row.
  • the middle dispensing nozzle 8B is first lifted by a gripper.
  • the left dispensing nozzle 8A is horizontally shifted to the center position. This is also done here by means of compressed air, which is this time out of a channel in the side wall 14a of the holding block 12 and laterally on the discharge nozzle 8A applies (step 1).
  • the dispensing nozzle 8B is guided horizontally to the left by the gripper until it is above the position originally assumed by the dispensing nozzle 8A (step 2).
  • the discharge nozzle 8B is deposited on the bottom 13 of the holding block 12.
  • the dispensing nozzle 8A is raised (step 3). This can be done with a second gripper or with the gripper, which has previously gripped and transported the dispensing nozzle 8B. Now, compressed air is blown from a passage in the right side wall 14b of the holding block 12 onto the discharge nozzle 8C. This moves it horizontally to the left in the middle position. Simultaneously or subsequently, the dispensing nozzle 8A is guided to the right by the gripper, so that this dispensing nozzle 8A is located above the position originally occupied by the dispensing nozzle 8C (step 4).
  • the dispensing nozzle 8A is deposited on the bottom 13 of the holding block 12 and is now in the right position (step 5).
  • the described production process can also run in reverse order.
  • a positive side effect of the production sequence shown in FIG. 2b is that the hoses unravel after the production process according to FIG. 2a and thus a continuous or an endless production process becomes possible. So the production can start from the starting position and z. B. are reversed after the third wicking passage in their direction of production, so that unravel the hoses again. If now the production z. B. runs for six braiding quasi backwards, the hoses but twisting only three braiding long in the other direction before the production is changed back in their direction, so this almost runs forward again. But this is not absolutely necessary. You can also z. B. perform three braiding operations in one direction and only three braiding operations back.
  • FIG. 3 shows, analogously to FIGS. 2a and 2b, six times a schematic front view of the device 1 according to the invention, a further, preferred method sequence being shown here during the production of the sausage product according to the invention.
  • the production process as shown in FIG. 3, will be described.
  • the three dispensing nozzles 8A, 8B and 8C lie side by side in a row, their centers lying on an imaginary line.
  • the nozzles 8A to 8C are held laterally in position by the U-shaped support block 12.
  • the two outer dispensing nozzles 8A and 8C are raised by means of grippers (not shown here), gaps being created at these locations.
  • the dispensing nozzle 8A is moved vertically to the right, so that it is above the middle position.
  • the dispensing nozzle 8B is lowered and is now back to the right outer position.
  • the dispensing nozzle 8A is lowered and is now in the middle position.
  • the dispensing nozzle 8C has therefore successively moved from the right outer position to the left outer position. This completes a wicking process.
  • the problem may arise that the hoses 6a to 6c, through which the mass to be braided is transported, gradually become knotted. This is counteracted by the fact that, following the production sequence shown in FIG. 3, the production sequence follows, which is illustrated in FIG. 2b.
  • the dispensing nozzles 8A, 8B and 8c have centering ribs 15A, 15B, 15C.
  • the centering ribs 15A to 15C are annularly formed over the entire circumference of the discharge nozzles 8A to 8C.
  • the dispensing nozzle 8B has four centering ribs 15B.
  • the discharge nozzle 8A and the discharge nozzle 8C each have a centering rib 15A and 15C, respectively.
  • On the side walls 14a and 14b respectively centering strips 16a and 16b are arranged.
  • the centering ribs 15A to 15C cooperate with each other and with the centering strips 16a, 16b and prevent displacement of the dispensing nozzles 8A to 8C in the longitudinal direction. This ensures that the discharge openings 17 A, 17 B and 17 C are positioned approximately always at the same height, which is advantageous for a smooth Zopffleraum.
  • the centering rib 15A of the dispensing nozzle 8A intervenes on the one hand between two centering strips 16a and on the other hand between two centering ribs 15B of the dispensing nozzle 8B.
  • the centering rib 15C of the dispensing nozzle 8C engages between two centering ledges 16b of the holding block 12 and between two centering ribs 15B of the dispensing nozzle 8B.
  • the lengths and diameters of the hoses or nozzles are variable and may vary depending on the type of meat or broccoli.
  • the length is also variable and is usually 50 to 200 cm.
  • the diameter may be for example 5 to 15 mm.
  • the hoses are preferably made of plastic (eg food grade) with internal tissue.
  • the hoses can also be made of plastic without tissue.
  • Hoses made of different materials can also be used.
  • the hoses may also be lubricated to minimize friction or be in an oil bath.
  • Figure 5 shows an inventive sausage product 10 ', consisting of three braided to a pigtail sausage mass strands 10' A, 10'B and 10'C.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

Dispositif pour fabriquer un produit alimentaire en forme de tresse, en particulier une saucisse (10, 10'), comprenant au moins trois buses de distribution (8A, 8B, 8C) disposées au-dessus d'un support (9) et pourvues d'ouvertures de distribution pour produire trois boudins de matière alimentaire, notamment trois boudins de chair à saucisse (10A', 10B', 10C'), la position relative des buses de distribution pouvant être modifiée afin de former directement une tresse de produit alimentaire à partir des boudins de matière alimentaire obtenus.
PCT/DE2011/002085 2010-12-07 2011-12-07 Produit alimentaire et dispositif et procédé pour sa fabrication WO2012095069A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102010053707.1 2010-12-07
DE102010053707A DE102010053707A1 (de) 2010-12-07 2010-12-07 Lebensmittelprodukt sowie Vorrichtung und Verfahren zu dessen Herstellung

Publications (2)

Publication Number Publication Date
WO2012095069A2 true WO2012095069A2 (fr) 2012-07-19
WO2012095069A3 WO2012095069A3 (fr) 2013-04-04

Family

ID=45403054

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2011/002085 WO2012095069A2 (fr) 2010-12-07 2011-12-07 Produit alimentaire et dispositif et procédé pour sa fabrication

Country Status (2)

Country Link
DE (1) DE102010053707A1 (fr)
WO (1) WO2012095069A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019007643B4 (de) * 2019-11-04 2022-02-17 Adrian Högerle Wurstgrill und Verfahren zum Grillen von Würsten
DE102021002667A1 (de) 2021-05-26 2022-12-01 Denis Schachmanow Verfahren und Vorrichtung zum Formen viskoser Massen zu Mehrstrangzöpfen

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE452211C (de) * 1927-11-07 Gustav Leukert Semmelflechtmaschine
DE2161039A1 (de) * 1971-12-09 1973-06-14 Martin Schatta Kurvengetriebe zum flechten und auslegen von materialstraengen
FR2550058B1 (fr) * 1983-08-01 1987-02-13 Foucart Jean Claude Saucisse a plusieurs compartiments tubulaires tresses, et procede pour sa fabrication
IL107481A (en) * 1993-11-03 1996-06-18 Rivlin Ram Methods of forming dough into braids to make twisted baked goods and means for carrying out this method
US5834040A (en) * 1995-06-07 1998-11-10 Pepperidge Farm, Incorporated Extruder for making braided products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Also Published As

Publication number Publication date
WO2012095069A3 (fr) 2013-04-04
DE102010053707A1 (de) 2012-01-19

Similar Documents

Publication Publication Date Title
EP1844659B1 (fr) Nouage direct d'un dispositif d'agrafe de saucisson et d'alimentation de saucisson
DE2053459C3 (de) Vorrichtung zur Formung von eßbaren, gefrorenen Fleischprodukten
DE102011051210A1 (de) Verfahren und Vorrichtung zum Schneiden eines Lebensmittelstrangs in Scheiben
DE102010053040A1 (de) Vorrichtung und Verfahren zum Gruppieren von Gegenständen
EP4088580A1 (fr) Dispositif et procédé de découpage, ainsi qu'élément de sertissage
WO2012095069A2 (fr) Produit alimentaire et dispositif et procédé pour sa fabrication
EP3801033B1 (fr) Procédé de moulage d'anneaux, en particulier d'anneaux de pâte, en pâte ou autres masses
DE602004007548T2 (de) Verfahren zur phasenweisen trennung eines wurststrangs, trennelement und anordnung zum trennen von elementen
DE102017120101B4 (de) Vorrichtung zum Abteilen von schlauchförmigen Hüllen
DE102021112517B3 (de) Trennvorrichtung zum Trennen von Portionen aus mit Lebensmittel-Masse befüllten, länglichen Hüllen sowie betreffendes Verfahren
DE102014010423B3 (de) Verfahren zur Herstellung einer Esswurst
EP2223610B1 (fr) Procédé et dispositif de remplissage d'un espace creux au dedans des légumes ou des fruits, notamment des piments
WO2000047052A1 (fr) Procede et dispositif de production de saucisses, et produit de patisserie prepare en utilisant de telles saucisses
DE102009031395A1 (de) Abzugsfreies Verfahren zum Rundstricken von Drähten, Vorrichtung zum abzugsfreien Rundstricken von Drähten sowie Schlauchabschnitt aus Drahtgestrick
CH657507A5 (en) Method of manufacturing smoked meat products
DE3704665C2 (de) Verfahren und Vorrichtung zur kontinuierlichen Herstellung von spiralförmigen Teigwaren
DE2211487A1 (de) Verfahren und Vorrichtung zur Her stellung von Lagenkuchen
DE102019111195B3 (de) Verfahren zum Trennen von Würsten von einem Wurststrang
DE102022117135B3 (de) Trennvorrichtung zum Trennen von Portionen aus mit Lebensmittel-Masse befüllten länglichen Hüllen, betreffendes Crimpelement sowie Verfahren
EP1671546A1 (fr) Appareil de moulage et procédé de moulage pour mouler des dômes aux extrémités de saucisses
WO2006089928A1 (fr) Procede pour produire des ebauches de pates enroulees a partir de bandes de pates et dispositif destine a produire mecaniquement les produits en pate enroulee
EP2324711B1 (fr) Procédé de fabrication d'un produit cuit développé en longueur de type tige
DE19928014A1 (de) Eßwurst, insbesondere Brat- oder Grillwurst, Vorrichtung sowie Verfahren zum Herstellen von darmlosen Eßwürsten
WO2000007449A2 (fr) Procede et dispositif pour produire des saucisses et article de boulangerie prepare avec une telle saucisse
DE2422164A1 (de) Verfahren und vorrichtung zum transport und der kuehlung freiliegend gebackener brote und dergleichen

Legal Events

Date Code Title Description
122 Ep: pct application non-entry in european phase

Ref document number: 11817303

Country of ref document: EP

Kind code of ref document: A2