Source: https://russianpatents.com/patent/222/2225120.html
Timestamp: 2020-07-02 18:52:50
Document Index: 565368676

Matched Legal Cases: ['art 12', 'art 12', 'art 12', 'art 20', 'art 12', 'art.\n3']

Tarsus, a device for extrusion and meat product
A23P1/08 - Coating of foodstuffs; Coatings therefor; Making of laminated, multilayered or stuffed foodstuffs
A22C11/02 - Sausage filling or stuffing machines
The invention relates to a stuffing of sausage syringe device for the extrusion of food substrates, in particular meat, and cold extruded meat product, manufactured using the new bobbin. Tarsus contains an internal channel extrusion and at least one external channel extrusion, located wholly or partially around the inner channel. At least one external channel has a first narrow portion with a relatively small cross-sectional area and bounded by a wall, across the flow path, stuffing or fat emulsion and having at least one hole formed therein to create a constriction in the flow path and the second extended portion with a relatively large cross-sectional area located at the first part in the direction of flow. Device for spray contains spicoli node and set its output end of the stuffing horn. Spicoli site contains many installed one into the other tubes, limiting the internal channel and at least one external channel. Spicoli node paired with ivory for a message each channel with the corresponding channel of the bobbin. The meat product contains spresovannoe the Yu or partially located around the core. At least one of the outer layers consists of stuffing or fat emulsion. Fibers within the layer stuff or fat emulsion evenly distributed with disorientation to improve cohesion of the ability of this layer. The invention improves the quality of the product. 3 S. and 3 C.p. f-crystals, 5 Il.
The present invention relates to a device for the extrusion of food substrates, in particular meat. Specifically, according to the present invention offers a new Tarsus sausage syringe and extruded meat product made with the new horn.
In the European patent 0720816 disclosed method for the production of natural sausage curved shape, consisting in the joint molding of at least two meat stuffing and stuffing together extruded meat in the shell. At least one of the meat stuffing spazout through the Venturi, so that the fibers were located randomly, and at least one ground meat spazout so that the fibers were located essentially along the same line. Two minced together spritual side by side, so that during the subsequent thermal treatment of different orientations in the two stuffing A1 disclosed Tarsus for co-extrusion of the core from the primary, suitable for extrusion food substrate with at least one adjacent outer layer of the same or other suitable extrusion food substrates that are located completely or partially around the core, and at least one outer layer is composed of fibrous stuffing or fat emulsion, while Tarsus contains the primary internal channel extrusion to extrusion through it the primary substrate and at least one external channel extrusion, located wholly or partially around an interior channel for co-extrusion of at least one outer layer to the core.
In the European patent 0024790 described device for co-extrusion of the inner core of the meat with the outer annular layer of fat emulsion. The device contains spicoli site and stuffing, which is installed on the output end spriteimage site. Specified spicoli node contains two coaxial tubes that restrict internal channel for meat and outer annular channel for the fat emulsion. Meat and fat are served in spirituose site through its input end by a separate mechanical pump. Tarsus similarly restricts two with the SPS from the horn comes in a flexible plastic sheath, which covers spicoli site and stuffing.
As for spriteimage node, an inner tube mounted within the outer tube through a set of struts or vanes, which are located at intervals around the circumference. Thus, the blades form a barrier to the movement of the fat emulsion through spicoli site.
As is well known in the prior art, fat and stuff emulsion those species that are commonly used in devices of the type described in European patent 0024790 contain fibrous meat or fat components and emulsifier(s). The problem, which is celebrated with respect to jointly extruded products made with the use of the device of said patent, is that during the heat treatment of the outer layer of fat emulsion has a tendency to split in the direction of extrusion. This cleavage, apparently, can be caused by a lack of cohesion between adjacent fibers in the emulsion, which were rectified by passing over the blades in the outer channel spriteimage site, as well as the depletion of such fibers in the longitudinal zones within the emulsion after spacers in the direction of flow.
The technical result of the present invention in conjunction extruded meat product, having a reduced tendency to expansion layer stuffing or fat emulsion during thermal processing of the product.
This technical result in the legs for the co-extrusion of the core from the primary suitable for extrusion food substrate with at least one adjacent outer layer of the same or other suitable extrusion food substrates that are located completely or partially around the core, and at least one outer layer is composed of fibrous stuffing or fat emulsion, while Tarsus contains the primary internal channel extrusion to extrusion through it the primary substrate and at least one external channel extrusion, located wholly or partially around an interior channel for co-extrusion, at least one outer layer with a core according to the invention is achieved in that at least one external channel for extrusion of fibrous fat or stuffing emulsion forms a flow path of a fluid medium having a first narrow portion with a relatively small cross-sectional area and bounded by a wall, across the flow path in stuff or adipose second extended portion with a relatively large cross-sectional area, located at the first part in the direction of flow, to ensure the sequential passage of stuff or fat emulsion through a narrow and extended part of the speed reduction, expansion and mixing of the emulsion, disturbing the orientation of the fibers in the emulsion and, therefore, increase cohesion ability pricemay emulsion.
After an extended portion in the direction of the flow channel may include an outlet opening, the cross-sectional area which is smaller than the cross-sectional area of the expanded part.
The inner channel may have a cross-section is essentially circular or elliptical in shape, and the outer channel has a cross-section of the ring-shaped or elliptically annular shape.
This result is achieved by the fact that the device for spray contains spicoli node and set its output end of the above stuffing, and spaciouse site contains many installed one into the other tubes, limiting the internal channel and at least one external channel and configured to mate with the legs to ensure messages each channel spriteimage node with the corresponding channel of the bobbin, each of the pipes
This result is achieved by the fact that in a meat product containing extruded inner core of the meat substrate and at least one jointly extruded outer layer that is located entirely or partially around the core, with at least one outer layer consists of stuffing or fat emulsion according to the invention the fibers within the layer stuff or fat emulsions have violated orientation to improve the cohesion of the ability of this layer using the device for extrusion.
The meat product may consist of an inner core of meat and only the outer layer of stuffing or fat emulsion.
Below is just an example of the described embodiments of the present invention with reference to the accompanying drawings, which depict the following: Fig. 1 is a view of a bobbin according to the present invention in cross section along the axis of extrusion; Fig. 2 is a side view with partial cut spriteimage node type, which is described in the European patent 0024790 and which can be used together with ivory, shown in Fig.1; Fig.3 is a cross section spriteimage node along the line III - III in Fig.2; Fig.4 is a cross section spriteimage node along the line IV-IV in Fig.2; f is shown in Fig.1, consists of two parts: the body 10 and the ring 30. The housing 10 is made as a single piece of stainless steel by casting or sintering, contains on one end of the essentially cylindrical part 12 having a channel 14 with the form, providing a tight fit on the output end spriteimage site. At the other end of the housing 10 has a cylindrical wall 16 with an outer diameter less than the outer diameter of the cylindrical part 12. Between the cylindrical portion 12 and a cylindrical wall 16 of the housing 10 has an annular protrusion 18, which is connected to the cylindrical portion 12, and a funnel-shaped portion 20 located on ledge 18 in the direction toward the other end of the housing 10 and contains expanding outward part in the form of a truncated cone 22 that engages with the cylindrical wall 16.
The outer surface of the cylindrical part 12 is made of such form, together with the tab 18 to form a cutout 24 for ring 30. The ring 30 may be positioned above the cylindrical wall 16 and the funnel-shaped part 20 of the housing 10 so that one end of the ring 30 into the notch 24. In the assembled position of the ring 30 and the housing 10 limit between a gap with a circular cross-section 20. The cylindrical wall 16 of the housing 10, the gap has servicesinfrastructure 28 with a relatively large cross-sectional area.
The annular protrusion 18 is drilled as shown in Fig.1, to form holes 32, which are located at intervals around the circumference and which provide a message channel of the cylindrical part 12 with the advanced space 28.
The above Tarsus suitable for use with spirituosen node, described in the European patent 0024790 and shown in Fig.2-4. Spicoli node 40 has an input end 41 and an output end 42 and essentially consists of two coaxial tubes, the inner tube 44 and outer tube 46. The inner tube 44 at its input end has an inlet opening 50, made with the possibility of connecting to the appropriate pumping device of the type for feeding meat substrates. For example, the inlet 50 may be connected to a feeding hopper (not shown) through a mechanical pump for the supply of meat (not shown). In the hopper may be made of any suitable fit to the inside of the meat substrate, such as lean meats or meat with additives. Can be used with meat, poultry or fish, but in the preferred embodiment of the invention the inlet 50 is served boneless cut Turkey meat.
EXT is Anna tube. The manifold 52 includes an annular wall 54 at its front end in the direction of flow and radially projecting channel 56 with a hole made with the possibility of connecting to the appropriate pumping device of the type for feeding stuff or fat emulsion. As described in the European patent 0024790 radial channel 56 may be, for example, is connected through a suitable mechanical pump with a feeding hopper, which may be filed in stuff or fat emulsion. Stuffing or fat emulsion may contain fibrous particles of lean meat or fat and emulsifying agent. Stuffing or fat emulsion may optionally contain additional stabilizing substances, well known from the prior art.
The inner tube 44 passes through the Central hole, a limited annular wall 54. Between them is o-ring of circular cross section. Thus, the annular wall 54 serves for fastening the input end of the inner tube 44 coaxially with the outer tube 46. After the collector 52 in the direction of flow of the inner tube 44 is installed with a gap in the outer tube 46 through a set of (in this case four) of the spacers 48, located intervalo what about the cut from the sheet and are welded to the outer surface of inner tube 44. As shown in the drawings, each strut is oriented so that its plane intersects the Central longitudinal axis spriteimage node 40.
Thus, the inner tube 44 limits the Central channel, which can be fed meat, and the inner and outer tubes 44, 46 form an annular channel, which can be filed in stuff or fat emulsion.
The output end 42 spriteimage node 40 may be tightly seated in the channel of the bobbin, so that the output end of the outer tube 46 rests against the ledge 18. As can be seen from Fig. 1 and 2, the output end of the inner tube 44 is at the output end of the outer tube 46 and has an outer diameter providing a sliding fit in the funnel portion 20 of the housing 10. Annular channel, limited internal and external tubes 44, 46 spriteimage node may communicate with the advanced space 28 through the openings 32, while the Central channel, limited internal tube 44 may be provided with an internal space bounded by a cylindrical wall 16. Thus, the meat, the substrate is fed through the Central channel spriteimage node 40, exits through the output end of the inner tube 44 and is supplied to the internal postema the circular channel, limited internal and external tubes 44, 46, passes through the openings 32 in the expanded space 28 and then in a more narrow annular channel between the cylindrical wall 16 and the ring 30. The meat substrate and stuffing or fat emulsion is then passed to the legs and can be taken in a flexible plastic sheath, which is described in the European patent 0024790 and which may cover the outer tube 46 after the specified collector 52 in the direction of flow.
Thus, at the joint inside the meat substrate and fat or stuffing emulsion is formed jointly extruded food product 100, shown in cross section in Fig.5. Specified product contains the core of the meat substrate 102 and the outer layer of fat or stuffing emulsion 104. As described in the European patent 0024790, the product may be subjected to steam treatment in the shell 106, and then the shell can be removed, and the product cut into slices. On the other hand, the product is still in the shell, can be cut into portions of medium length, which can then be roasted in a conventional oven with the removal of the sheath after their preparation.
It is clear that when stuff or fat emulsion flows through the annular Xia Orient the fibers in the emulsion in the direction parallel to the direction of flow, and form a longitudinal zone in the emulsion behind bars in the direction of flow, which depleted fibers. Passing through the holes 32 in the extended portion 28, the thread stuffing or fat emulsion slows down and suffers a lot of stirring. This mixing, apparently, is the result of the disturbance of orientation of the fibers in stuffing or fat emulsion, which thus improves the uniformity of the layer of fat emulsion 104. As can be seen from Fig.1, after extended space 28 in the direction of flow there are no other obstacles to stream stuff or fat emulsion, and thus the fibers remain unoriented when the molding on the other end of the bobbin. Thus, the expanded space 28 is a "vortex chamber" for stuffing or fat emulsion, and the disturbance of orientation of the fibers as a result of their slow, apparently, leads to increased cohesive ties fibers. As installed, this leads to the decreasing tendency of the layer of stuffing or fat emulsion 104 extruded product 100 to splitting along the axis of the spray in the heat treatment process. In addition, the disturbance of orientation of the fibers, apparently, can postrate, thus reduces the tendency of the layer of stuffing or fat emulsion to the exfoliation from the core of the meat substrate after the heat treatment.
1. Tarsus for co-extrusion of the core from the primary suitable for extrusion food substrate with at least one adjacent outer layer of the same or other suitable extrusion food substrates that are located completely or partially around the core, and at least one outer layer is composed of fibrous stuffing or fat emulsion, while Tarsus contains the primary internal channel extrusion to extrusion through it the primary substrate and at least one external channel extrusion, located wholly or partially around an interior channel for co-extrusion of at least one outer layer core, wherein the at least one external channel for extrusion of fibrous stuffing or fat emulsion forms a flow path of a fluid medium having a first narrow portion with a relatively small cross-sectional area bounded by a wall, across the path of the flux is ugenia the flow path and the second extended portion with a relatively large cross-sectional area, located at the first part in the direction of flow, to ensure the sequential passage of stuff or fat emulsion through a narrow and extended part of the speed reduction, expansion and mixing of the emulsion, disturbing the orientation of the fibers in the emulsion and, therefore, increase cohesion ability pricemay emulsion.
2. Tarsus under item 1, characterized in that after an extended portion in the direction of the flow channel includes an outlet opening, the cross-sectional area which is smaller than the cross-sectional area of the expanded part.
3. Tarsus according to any one of paragraphs.1 and 2, characterized in that the inner channel has a cross-section is essentially circular or elliptical in shape and the outer channel has a cross-section of the ring-shaped or elliptically annular shape.
4. Device for spray containing spicoli node and set its output end of the stuffing horn according to any one of paragraphs.1-3, in which spicoli site contains many installed one into the other tubes, limiting the internal channel and at least one external channel and configured to mate with the legs to ensure messages each channel spriteimage site sootvetstvujusceje intervals around the circumference.
5. Meat product containing extruded inner core of the meat substrate and at least one jointly extruded outer layer that is located entirely or partially around the core, with at least one outer layer consists of stuffing or fat emulsion, characterized in that the fibers within the layer stuff or fat emulsions have violated orientation to improve the cohesion of the ability of this layer with the help of the device under item 4.
6. Meat product under item 5, characterized in that it consists of an inner core of meat and only the outer layer of stuffing or fat emulsion.
Method of manufacturing a chewing gum with a physiological cooling agents (options), chewing gum according to this method, the composition of the cooling fragrances, chewing gum, including this song, covered with chewing gum (options), a way to enhance the flavor impact is coated chewing gum, a method of coating a chewing gum, the chewing gum composition // 2214721
The semifinished product in the form of the piece and the method of its preparation // 2214140
Syrup for coating a chewing gum, a method of creating a coating on the chewing gum coated chewing gum and emulsion flavoring to cover the chewing gum // 2213487
The invention relates to coatings for food products and, in particular, the coatings pads chewing gum, and syrups of them, which is produced using an emulsion of flavoring, acid, or both
Roll "jubilee klinskoe" boiled pork and beef and the method of its production // 2211622
Roll smoked sausages "moscow" pork and the method of its production // 2209571
A method of obtaining a molded fish semi-finished product "fastex" // 2204294
The way the finished chewing gum containing antibacterial agent controlled-release (options), and the finished chewing gum // 2202220
Chewing gum // 2197094
The invention relates to confectionery industry, namely the production of chewing gum
Coated edible product and method for producing an edible product having an inorganic coating // 2178662
The invention relates to the processing of food and pharmaceutical products, in particular to cover their edible inorganic films
Separately frozen food product containing pasta dough and stuffing // 2178657
The invention relates to a frozen food products that contain pasta dough and the filling, preferably of the type of climbing (Lasagnе)
Method for the production of smoked sausage "saiga" // 2222998
Method for the production of meat or vegetable canned products // 2222950
Preventive cooked sausage product // 2222227
The invention relates to the meat industry, namely the production of prophylactic cooked sausages
Pate // 2218036
The invention relates to the food industry and for pate
Pate // 2218035
The invention relates to food industry, specifically to the composition of the meat pate
The method of manufacture of dry-cured sausages // 2218034
A method of obtaining a functional meat product // 2218033
The invention relates to the food industry and to the production of prophylactic food
Pate // 2217014
Pate // 2217013
Pate // 2217012
Method for the production of packed food with smoked taste and device for its implementation // 2160008