Abstract:
A method and apparatus of continuously processing an elongated strand ( 1 ) of plastic edible material coated with a coagulated coating. A co-extruder ( 6 ) has interchangeable parts ( 9 B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor ( 106 ) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier ( 3 ). A linker and/or crimper ( 2 ) is provided.

Description:
This application is a continuation of application Ser. No. 08/722,163 filed Oct. 15, 1996, now U.S. Pat. No. 5,759,602 filed Jun. 2, 1998 which is a national stage entry of PCT/US94/11474 with an International filing date of Oct. 11, 1994. 
    
    
     BACKGROUND OF THE INVENTION 
     This invention relates to a continuous food processing system whereby an edible plastic food strand of meat or the like is co-extruded with a coated material to be processed into a casing. This coating material may consist of a mixture or gel with a coagulatable protein, and reinforcing means. More specifically this invention relates to a method for the manufacturing whereby the method includes the steps of co-extruding a principally equal layer of gel around an extruded edible product and the treatment of the extruded gel coating with chemical and physical means for coagulation. 
     Such a method is generally known. These known methods are mainly being used for the co-extrusion of sausage or sausage-like materials. In principal this method involves the extrusion of a cylindrical nucleus of a sausage mix and simultaneously the extrusion around the sausage mix of an outside coating which consists of a gel with a collagen protein. The proteins in the gel are coagulated with the aid of a coagulation means. 
     The term “coagulation” is a term of art in the production of collagen coated sausage material and is not strictly scientific in the sense in which it is used. Coagulation as it is used in this specification refers to the step involving hardening and stabilization of the casing. This is principally achieved in two ways; firstly by removal of water from the collagen gel, and secondly by cross-linking the collagen fibers. 
     In the generally known methods the water content gel coating is lowered with the assistance of osmosis by leading the strand of foodstuffs through a concentrated salt bath. Thereafter an air drying step is used to further enhance the strength of the sausage casing. After this treatment the mechanical properties of the casing are insufficient to allow for conventional twist linking, clipping, typing, or hanging of the foodstuff, i.e. sausage, strand. With this usual method it is habitual to crimp the co-extruded strand of foodstuff and cut it into independent elements and these elements are placed in a hot air dryer for the treatment of individual elements (for example drying, smoking etc.) 
     This known method has a number of disadvantages. The first disadvantage is that a sausage is manufactured in which the organoleptical properties are insufficiently equal to sausage which has been manufactured with a natural or artificial casing which are known in the trade. A second disadvantage is that the method limits itself to the manufacturing of smoked/cooked sausage and fresh sausage. Dried semi-dried and fresh sausage cannot be economically manufactured. A third disadvantage is that usual smoke-and/or cooking installations cannot be used economically in the further processing. With the known method the meat mix is provided with a collagen coverage while with the traditional methods a casing is used which strongly and flexibly encloses the meat mix entirely during the further processing and shapes the sausage. 
     Further, a similar method is known from the international patent application WO93/12660 whereby it is intended to avoid the aforementioned problems. This method equally includes the steps of coextruding a mainly equal layer of collagen gel around an extruded edible product and the chemical coagulation of the extruded collagen gel while using a chemical coagulation means, though without the step of drying with hot air in order to achieve a coagulated collagen casing around the edible product, which has sufficient strength to allow mechanical separation into individual foodstuff elements which are connected to each other, especially sausages. 
     Also, with this known method the aforementioned problems and disadvantages have not been resolved adequately. It has been demonstrated that a thus manufactured casing of collagen gel of co-extruded edible foodstuffs, i.e., sausages, has insufficient strength to allow traditional further processing. Furthermore a consequence of low casing strength is that the shape of the sausage rope is not consistent, principally in certain types of further processing. For instance, when strands of edible foodstuffs which are thus manufactured are being hung the partly “fluid” meat mix flows down which gives the edible foodstuffs a cone shape. Such a shape for sausages is undesirable. Additionally, due to the mechanical loading of the gel casing which is not strong enough rupture can occur. Also, the production speed with this known method is disadvantageously influenced by the still insufficient strength and shape rigidity of the casing. An additional disadvantage is that, due to the lengthy stay in the coagulation bath, the salt content in the casing and in the meat mix, is high. This results in unwanted organoleptical and physical changes of the sausage mix, such as in taste, consistency and firmness of the meat mix. 
     While this known method nevertheless has some attributes in spite of the above disadvantages, it is not capable of replicating the mechanical, physical and organoleptical properties of existing conventional sausages. 
     The principal purpose of the invention is a method for manufacturing of food strands with an edible casing in which the previous disadvantages of the known methods do not occur. 
     It is also the purpose of this invention to provide a novel linking method, advantageously used on continuous manufactured edible foodstuff strands, but can also be used in other sausage processing methods. 
     With the method according to the invention only the outside surface of the gel casing is being dried after the usual steps of co-extrusion and treatment with the coagulation means, by which moisture is being removed from the extruded gel, and the cross-linking of the collagen fibers is being facilitated, and thus the mechanical strength of the gel casing is increased. The strength which is achieved in this way is sufficient to provide a casing which can be further treated in the usual way. In the case of edible foodstuffs, i.e., sausage, manufacturing, it is possible to prepare in this way fresh smoked or cooked edible foodstuffs of which the properties are equal to those of known edible foodstuffs which have been manufactured in a natural or edible or non edible artificial casing. 
     The moisture content of the casing of the edible foodstuff after leaving the coagulation bath is approximately 90% or higher. With the drying of the outside surface of the gel casing the moisture content is lowered to a value whereby the casing will reach the desired mechanical strength. By adjusting the moisture content the mechanical strength of the casing can be adjusted to the desired value. Maximum strength of the casing can usually be achieved by lowering the moisture content to the range of 40-75%, for example, 50%. 
     The temperature of the meat under the casing will preferably stay low during the surface drying of certain types of sausages (for example below approximately 35 degrees C.) so that principally no coagulation of the food proteins such as meat proteins will occur. With other types of edible foodstuffs, the coagulation of the meat proteins can be desirable. 
     The drying of the surface of the formed casing can be effected with appropriate means. A device which is preferably being used for the drying is a surface dryer, whereby the casing is directly being irradiated by a radiation source whereby the moisture which is being removed out of the casing is being conducted away with the help of conditioned airflow. This conditioned airflow also prevents the sausage casing and the underlying meat mixture of being heated to unwanted temperatures. In this way a homogeneous drying of the casing is achieved down to for example 50% moisture in a short time of for example 30 seconds. An appropriate means of radiation is for example a source which emits middle wave infra red radiation. 
     Advantageously the method is provided with a separation step to separate the strand of foodstuffs into individual elements which are connected with each other. This can be effected in the usual way by crimping, twisting, clipping or tying before or after the surface drying of the strand of foodstuff which is provided with a casing. 
     In those places, where usually a twist, clip or such like is being used it is advantageous to isolate the individual elements with a chemical clip. In this application a chemical clip consists of a closure made up out of an edible or non-edible non-toxic material. Appropriate materials are for example, polyamide, polyethylene, cellulose and proteins and other natural or artificial polymers. Such a clip can for example occur by titrating, injecting, or spraying an appropriate quantity of an adequate material or materials so that in a short time by hardening a mechanical strong ring is being formed which holds the crimp during the following treatment steps of the strand of foodstuffs. 
     The invention also concerns a device for the manufacturing of strands of foodstuffs with a casing which is formed out of a protein, especially of sausage strands, which includes means for the co-extrusion of a principally homogeneous coating of gel around an edible product, as well as a coagulation bath for the chemical treatment of the extruded gel coating and transportation means for the transportation of the extruded strand of edible foodstuffs which is characterized in a surface dryer installed after the coagulation bath with a purpose of drying the gel casing. 
     Existing equipment and processes have other certain shortcomings. Among these shortcomings are extruders which are complex and cannot be easily adjusted so that the diameter of the food strand can be easily adjusted. Helical conveyors used for the strand are open and invite unwanted lateral movement of the strand during movement through the conveyer trough, and contamination is possible. Driers used are not highly efficient and are sometimes detrimental to the quality of the coating material. 
     It is therefore an object of this invention to provide a continuous food processing system that will permit an elongated strand of meat or the like to be coated with a coating material which is coagulated, crimped, dried, and conveyed in a rapid and efficient manner. 
     A further object of this invention is to provide an extruder which has a minimum number of parts and which can produce strands of different diameters. 
     A still further object of this invention is to provide an infrared drier to facilitate coagulation of the coating material. 
     A still further object of this invention is to provide an efficient crimping means for the coated strand which will not damage the coated edible strand. 
     A still further object of this invention is to provide a conveying system for an elongated strand of material that is sanitary and free from contamination. 
     These and other objects will be apparent to those skilled in the art. 
     The method for the manufacturing of foodstuff strands with a shaped casing of the aforementioned type according to the invention is characterized in fact that after the treatment with a chemical means moisture is being removed from the extruded gel casing through the drying of the exterior surface of the shaped gel casing. 
     SUMMARY OF THE INVENTION 
     A method and apparatus of continuously processing an elongated strand of plastic edible material coated with a coagulated coating. A co-extruder has interchangeable parts to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier. A linker and/or crimper is provided. 
    
    
     DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a schematic flow diagram of the continuous meat processing system of this invention; 
     FIG. 1B is a top plan view of the apparatus of this invention; 
     FIG. 1C is a side elevational view as seen from the bottom of FIG. 1B; 
     FIG. 1D is an end elevational view as seen from the left hand end of FIG. 1C; 
     FIG. 1E is an end elevational view as seen from the right hand end of FIG. 1D; 
     FIG. 1F is an enlarged scale sectional view taken on line  1 F— 1 F of FIG. 1B; 
     FIG. 2 is a longitudinal sectional view of the extruder of this invention; 
     FIG. 3 is an exploded view of the extruder showing interchangeable parts of the extruder to alter the size of the sausage diameter; 
     FIG. 4 is a flow diagram of the crimper and sealer of this invention; 
     FIG. 5 is a plan view of the pre-crimper of FIG. 4 shown at an enlarged scale; 
     FIG. 6 is an exploded view of the crimper of FIG. 4; 
     FIG. 6A is a sectional view taken on line  6 A— 6 A of FIG. 6; 
     FIG. 7 is a side elevational view of the infrared drier; 
     FIG. 8 is an end elevational view of the right hand end of the infrared drier of FIG. 7; and 
     FIG. 9 is an enlarged detail view of FIG. 7 taken on line  9 — 9  of FIG.  8 . 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     The principal components of the system shown in FIG. 1 are as follows: 
       1 . Meatbatter pump 
       2 . Gel pump 
       3 . Coagulant injection 
       4 . Extruder 
       5 . Salt bath 
       6 . Washer 
       7 . Air dryer 
       8 . Portioner 
       9 . Surface dryer 
     Features of the above components are set forth in the following Table I. 
     
       
         
               
             
               
               
               
               
               
             
           
               
                 TABLE I 
               
             
             
               
                   
               
               
                 Processing steps of the Continuous Casing Process. 
               
             
          
           
               
                 Nr. 
                 Description 
                 Variables 
                 Function 
                 Process-sequence 
               
               
                   
               
               
                 1 
                 Meat batter 
                 1 Comminuted and semi comminuted 
                 1 To form the sausage rope with strong 
                   
               
               
                   
                   
                 2 Fat, water, protein content 
                 gelling and binding properties while 
               
               
                   
                   
                 3 Other non meat additives 
                 optimizing yield 
               
               
                   
                   
                 4 Temperature 0 to 18 degrees celsius 
               
               
                 2 
                 Gel 
                 1 Kind of collagen 
                 1 To coat the meat rope and to be 
               
               
                   
                   
                 2 Percentage of collagen in gel 
                 manipulated in a continuous and 
               
               
                   
                   
                 3 Percentage of non collagen additives 
                 edible casing 
               
               
                   
                   
                 f.i. C.M.C., caramel, etc. 
               
               
                   
                   
                 4 PH 
               
               
                   
                   
                 5 Temperature 2 to 18 degrees celsius 
               
               
                 3 
                 Coagulant 
                 1 Kind and concentration of coagulant 
                 1 To start crosslinking of the collagen 
               
               
                   
                 injection 
                 2 Percentage of injection v. collagen 
                 2 To start coagulation of the collagen and 
               
               
                   
                   
                 3 PH 
                 proteins of the meatbatter. 
               
               
                   
                   
                 4 Percentage of salt 
                 1 To deswell and dehydrate the collagen 
                 See process step 5 
               
               
                   
                   
                   
                 layer 
               
               
                 4 
                 Extruder 
                 1 Revolution per minute f.i. from 50-300 
                 1 To form a continuous rope of constant 
               
               
                   
                   
                 2 Temperature 2 to 18 degrees celsius 
                 diameter and coated with a layer of 
               
               
                   
                   
                 3 Diameter of the rope from 8 mm 
                 collagen gel of constant thickness f.i. 
               
               
                   
                   
                 onwards 
                 0.5 mm 
               
               
                   
                   
                   
                 2 To orientate the fibres of the collagen 
               
               
                   
                   
                   
                 gel to facillitate the cross linking. 
               
               
                 5 
                 Salt bath 
                 1 Kind and percentage of salt 
                 1 To deswell and dehydrate the collagen 
                 The salt bath may replace the salt 
               
               
                   
                   
                 2 Temperature from 5 to 40 degrees C. 
                 layer 
                 injection via the coagulant injection or 
               
               
                   
                   
                 3 Time from 2 up to 60 seconds 
                 2 To allow time for coagulation of the 
                 visa versa 
               
               
                   
                   
                   
                 collagen and the proteins of the meat 
               
               
                 6 
                 Washing 
                 1 Water or a less concentrated solution 
                 1 To reduce the percentage of salt in 
                 The washing may be eliminated 
               
               
                   
                   
                 of the salt and/or diluted sugar. 
                 the collagen layer 
               
               
                   
                   
                 2 Temperature from 5-40 degrees C. 
               
               
                   
                   
                 3 Time from 2 up to 60 sec. 
               
               
                 7 
                 Air dryer 
                 1 Air flow 
                 1 to remove water from the coating 
                 In the case the saltbath is eliminated 
               
               
                   
                   
                 2 Air temperature 10 up to 40 degrees C. 
                 2 To facillitate the strengthening of the 
                 by the coagulant injection, the 
               
               
                   
                   
                 3 Time f.i. 0.5 to several minutes. 
                 casing 
                 positioning is directly after the extruder 
               
               
                 8 
                 Portioner &amp; sealer 
               
               
                   
                 1. Pre- crimper 
                 1 The shape of the meatpusher 
                 1 To press the meat batter away from the 
               
               
                   
                   
                 2 Rope speed, synchronised with the 
                 crimp location 
               
               
                   
                   
                 crimper 
               
               
                   
                   
                 3 Crimper speed 
               
               
                   
                 2. Crimper 
                 1 Crimp speed 
                 1 To form the definite crimp 
               
               
                   
                   
                 2 Rope speed synchronised with the pre- 
                 2 To form the mold to shape the 
               
               
                   
                   
                 crimper 
                 polymer donut 
               
               
                   
                 3. Sealer 
                 1 Kind of polymer f.i.; 
                 1 To form a donut to hold the crimp 
                 For some sausages it is advantaguous 
               
               
                   
                   
                 non edible: polyamide, LDDE 
                 during further processing 
                 to use a heatseal instead of a donut 
               
               
                   
                   
                 edible: natural polymers 
                   
                 crimp. The heatseal may be made 
               
               
                   
                   
                 2 Temperature f.i. 120-230 degrees C. 
                   
                 by means of ultrasonic heating 
               
               
                   
                   
                 3 Time to cool of the polymer 
               
               
                 9 
                 Surface dryer 
                 1 Radiation intensity 
                 1 To strengthen the casing by heating the 
                 The surface dryer may replace the air 
               
               
                   
                   
                   
                 the casing above shrinktemperature of 
                 dryer or vice versa 
               
               
                   
                   
                   
                 the collagen gel, up to 80 degrees C. 
               
               
                   
                   
                   
                 without coagulating the proteins of the 
               
               
                   
                   
                   
                 meatbatter, if desired 
               
               
                   
               
             
          
         
       
     
     The extruder  4  is best shown in FIGS. 2 and 3. The components of the extruder are as follows: 
       1 B. Front plate 
       2 B. Water seal 
       2 B′. Bolt 
       3 B. Outside planer 
       4 B. Bolt 
       5 B. Inner planer 
       6 B. Bolt 
       7 B. Flange 
       8 B. Bolt 
       9 B. Dual extruder tube 
       9 B′. Horn 
       10 B. Casing 
       11 B. - - - 
       12 B. Shaft 
       13 B. Gears 
       14 B. Cradle 
       15 B. Tube 
       16 B. (Arrow) 
       17 B. - - - 
       18 B. - - - 
       19 B. Port 
       20 B. Inlet end 
     FIG. 3 shows how members  1 B,  3 B,  5 B and  9 B can be removed from extruder  4 . They can be replaced with similar components which have a different set of discharge orifices  100 ,  101 ,  102  and  103  to create a strand or rope  1 E (FIG. 9) of varying diameters. 
     This is accomplished by removing bolt  8 B to release flange  7 B and dual extruding tube  9 B from the tube  15 B by moving the dual extruder tube  9 B longitudinally to the left as viewed in FIG.  2 . It should be noted that the discharge orifice  103  of dual extruder tube  9 B as shown in FIG. 3 extends through the discharge orifice of outside planar  3 B when assembled. The diameter of orifice  103  and the outlet end of horn  98 ′ are essentially the same. Thus, when a new dual extruder tube  9 B having a different diameter orifice  103  is inserted in to tube  15 B, it is also necessary for a different outside planar  3 B having a different discharge orifice  101  to accommodate the new discharge orifice  103  on the new dual extruder tube  98 ′. This is accomplished by removing front plate  1 B by removing bolts  2 B′. (FIG. 2) Outside planer  3 B is then removed by removing bolts  4 B. Inner planer  5 B is then removed by removing bolts  6 B. Depending on the relative sizes of orifices  100 ,  101 ,  102  and  103 , it may be that only outside planar  3 B will have to be replaced to accommodate the new insert  9 B. Normally, planars  3 B and  5 B would have to be replaced together to maintain the integrity of new passageway  16 B to accommodate a new dual extruding tube  9 B have an extruding horn  98 B′ of a different diameter. 
     With reference to FIG. 2, the numeral  9 B′ designates the meat emulsion stuffing horn having an inlet end  9 B 1  and an outlet end  99 . The numeral  2 B′ designates the bolts that hold end plate  2 B to the housing  10 B. In FIG. 3, the numerals  15 B′ and  15 B″ designate the inlet and outlet ends of the center tube  15 B. 
     With reference to FIG. 2, casing  10 B is stationary, shaft  12 B and gears  13 B rotate cradle  14 B around tube  15 B. Member  3 B rotates in a direction opposite to member  5 B. This causes the fibers in the coating gel to be oriented as the gel moves in the direction of arrow  16 B between these two components to be coated on the meat strand exiting from orifice  103  on coextrusion horn  9 B. A gel material mixed with a coagulation agent is introduced into horn  9 B through port  19 B. Meat emulsion or the like is introduced at  20 B. 
     The collagen dough containing a cellulose ether (gel) and the meat batter are fed to the extruder by a stuffer with a constant volume frequency controlled motor. In the extruder the sausage batter and the collagen gel are extruded simultaneously, so that a continuous rope of sausage is formed with a collagen coating. An inner planar plate is rotatably mounted in the housing on the center tube adjacent the outlet end of the extruder, and an outside planar plate is rotatably mounted adjacent to the first inner planar place to create a narrow passageway connected to the first material passageway. The narrow passageway terminates in an orifice coextensive with the outlet end of the extrusion horn, wherein the outlet end of the extrusion horn dwells upstream from the end plate end within an outwardly flared portion of the orifice. The coextrusion of material extruded from the outlet end of the extrusion horn with material extruding from the narrow passageway takes place within the outwardly flared portion of the orifice upstream of an outer surface of the end plate. 
     The method of extruding comprises feeding under pressure the fluid of collagen fibrils (gel) into a passage way (see arrow  16 B) between opposed planer surfaces, rotating said surfaces relative to each other to provide shearing forces to the collagen mass before extrusion. A frequency controlled electro motor provides the rotation of the planer surfaces in opposite senses at 60 to 125 rpm. The two planer surfaces constitute an extrusion die, the gap between them being 0.5 mm. 
     The lay out crimper and sealer  104  are shown in FIGS. 4 and 5. The component parts and function thereof are shown in the following Table II. 
     
       
         
               
             
               
               
               
               
             
           
               
                                              TABLE II 
               
             
             
               
                   
               
               
                               Crimper and Sealer 
               
             
          
           
               
                   
                 Nr. 
                 Description 
                 Function 
               
               
                   
                   
               
               
                   
                 0C 
                 Sausage rope 
                 — 
               
               
                   
                 1C 
                 Pendulum 
                 To adjust speed (to 
               
               
                   
                   
                   
                 control the main drive on 
               
               
                   
                   
                   
                 the crimp-seal machine). 
               
               
                   
                 2C 
                 Pre-crimper 
                 To force the meat batter 
               
               
                   
                   
                   
                 away from the location of 
               
               
                   
                   
                   
                 the crimp. 
               
               
                   
                 3C 
                 Turning wheel 
                 To guide the sausage 
               
               
                   
                   
                   
                 rope. 
               
               
                   
                 4C 
                 Crimp-sealer 
                 To make the crimp by 
               
               
                   
                   
                   
                 lowering the crimper into 
               
               
                   
                   
                   
                 the support plate by means 
               
               
                   
                   
                   
                 of a cam construction. 
               
               
                   
                   
                   
                 To lower the dosing unit 
               
               
                   
                   
                   
                 and to press the nozzle on 
               
               
                   
                   
                   
                 to the crimper. 
               
               
                   
                   
                   
                 To lift the dosing unit, 
               
               
                   
                   
                   
                 nozzle and crimper after 
               
               
                   
                   
                   
                 donut is formed. 
               
               
                   
                   
                   
                 To set the length of the 
               
               
                   
                   
                   
                 individual sausages (number 
               
               
                   
                   
                   
                 of units on the wheel). 
               
               
                   
                 5C 
                 Dosing unit 
                 To inject an control the 
               
               
                   
                   
                   
                 amount of polymer into the 
               
               
                   
                   
                   
                 mould formed by the support 
               
               
                   
                   
                   
                 plate and the crimper 
               
               
                   
                   
                   
                 plate. In case of a heat 
               
               
                   
                   
                   
                 seal, the dosing unit is 
               
               
                   
                   
                   
                 replaced by a heating ele- 
               
               
                   
                   
                   
                 ment f.i. a ultra sone 
               
               
                   
                   
                   
                 welder. 
               
               
                   
                 6C 
                 Polymer Prepar- 
                 To mix and heat the 
               
               
                   
                   
                 ation tank. 
                 polymer. 
               
               
                   
                   
               
             
          
         
       
     
     The crimper  105  (FIG. 6) has the following components and functions: 
     
       
         
               
             
               
               
               
               
             
           
               
                                            TABLE III 
               
               
                   
               
             
             
               
                 Crimper 
               
             
          
           
               
                   
                  1D 
                 Polymer inlet 
                 — 
               
               
                   
                  2D 
                 Connection 
                 — 
               
               
                   
                   
                 electricity 
               
               
                   
                  3D 
                 Dosing valve 
                 To dose and control the 
               
               
                   
                   
                   
                 amount of polymer per donut 
               
               
                   
                   
                   
                 (crimp) 
               
               
                   
                  4D 
                 Roller 
                 Guided by a circular cam 
               
               
                   
                   
                   
                 construction to control the 
               
               
                   
                   
                   
                 vertical movement. 
               
               
                   
                  5D 
                 Spring 
                 To press the nozzle away 
               
               
                   
                   
                   
                 from the crimper. 
               
               
                   
                  6D 
                 Nozzle 
                 — 
               
               
                   
                  7D 
                 Crimper 
                 To make the crimp and to 
               
               
                   
                   
                   
                 form a die for the donut. 
               
               
                   
                  7D′ 
                 Slot 
                 — 
               
               
                   
                  8D 
                 Support plate 
                 To support the sausage 
               
               
                   
                   
                   
                 rope and form the contra 
               
               
                   
                   
                   
                 part of the crimper. 
               
               
                   
                  9D 
                 Chain 
                 To transport the sausage 
               
               
                   
                   
                   
                 rope 
               
               
                   
                 10D 
                 V-shaped notch 
                 To crimp strand 
               
               
                   
                 11D 
                 V-shaped notch 
                 — 
               
               
                   
                 12D 
                 Space 
               
               
                   
                   
               
             
          
         
       
     
     A frame (not shown) supports chain  9 D to which is secured plate or die  8  which has a V-shaped groove  10 D therein. The frame also supports elements  1 D- 7 D. Crimper (die)  7  has an inverted V-shaped groove  11 D therein and dwells in the same plane as die  8 . Space  12 D permits a strand of product to pass therethrough. Die  7 D has notch  7 D′ therein to receive die  8 D. An adhesive or polymer deposits a donut-shaped quantity of adhesive in each crimp in the strand by action of  1 D- 6 D. 
     The infrared drier is shown in FIGS. 7,  8  and  9 , and has the following components and functions: 
     
       
         
               
             
               
               
               
               
             
           
               
                                           TABLE IV 
               
             
             
               
                   
               
               
                 Infrared Drier 
               
             
          
           
               
                   
                 Nr. 
                 Description 
                 Function 
               
               
                   
                   
               
               
                   
                 1E 
                 Sausage rope 
                 On support plates 
               
               
                   
                 2E 
                 Transport chain 
                 To carry the sausage rope 
               
               
                   
                   
                   
                 through the dryer 
               
               
                   
                 3E 
                 Chain wheel 
                 To pull the chain 
               
               
                   
                 4E 
                 Power unit 
                 To provide a controlled 
               
               
                   
                   
                   
                 speed 
               
               
                   
                 5E 
                 Ventilator 
                 To provide airflow for 
               
               
                   
                   
                   
                 cooling the IR radiators 
               
               
                   
                   
                   
                 and the surface of the 
               
               
                   
                   
                   
                 sausage rope, and to 
               
               
                   
                   
                   
                 transport the vaporized 
               
               
                   
                   
                   
                 moisture 
               
               
                   
                 6E 
                 Air recirculation 
                 To control air 
               
               
                   
                   
                 ducts with regu- 
                 recirculation 
               
               
                   
                   
                 lation valves 
               
               
                   
                 7E 
                 Air inlet duct 
               
               
                   
                 8E 
                 Air pressure 
                 To divide the air over 
               
               
                   
                   
                 chamber 
                 the functional openings 
               
               
                   
                 9E 
                 Air exhaust 
                 To control the amount of 
               
               
                   
                   
                 ventilator 
                 circulation air 
               
               
                   
                 10E 
                 Support plate 
               
               
                   
                 11E 
                 IR radiator 
                 To provide the energy for 
               
               
                   
                   
                   
                 vaporizing the moisture in 
               
               
                   
                   
                   
                 the casing. 
               
               
                   
                 12E 
                 Reflection mirror 
                 To reflect the radiation 
               
               
                   
                   
                   
                 energy for effective use on 
               
               
                   
                   
                   
                 the sausaqe rope. 
               
               
                   
                 13E 
                 Opening for 
                 To control the 
               
               
                   
                   
                 cooling IR radiator 
                 temperature. 
               
               
                   
                 14E 
                 Opening for 
                 To control the rope 
               
               
                   
                   
                 cooling sausage 
                 temperature and to take 
               
               
                   
                   
                 rope 
                 away the vaporized 
               
               
                   
                   
                   
                 moisture. 
               
               
                   
                 15E 
                 Restriction plate 
                 To provide overpressure 
               
               
                   
                   
                   
                 in the drying zone. 
               
               
                   
                 16E 
                 Air recirculation 
               
               
                   
                   
                 chamber 
               
               
                   
                 17E 
                 Frequency control 
                 To regulate the frequency 
               
               
                   
                   
                 unit 
                 of the IR radiation 
               
               
                   
                 18E 
                 Arrows 
                 To indicate air flow 
               
               
                   
                 19E 
                 Arrows 
                 To indicate infrared 
               
               
                   
                   
                   
                 radiation. 
               
               
                   
                   
               
             
          
         
       
     
     The arrows  18 E indicates air flow, and the arrows  19 E indicate infrared radiation. 
     FIGS. 1B-1E show the overall layout of the machine for processing the meat strand. Of particular importance is the serpentine (helix or spiral) tube  106  which receives the coated strand  1 . The strand is conveyed by the brine through tube  106  to a depositing station  107 . The tube is coiled horizontally, and a quantity of brine is flushed through tube  106  while the gel coated strand is floated downwardly therethrough to further assist in the curing and coagulation of the coating material. Because the interior of the tube is entirely closed, as compared to a U-shaped trough with an open top, contamination of the interior of the tube is avoided. (See FIG. 1F.) 
     Meat dough is introduced into the system at  108 , and collagen dough (gel) is introduced into the system at  109 . 
     From the foregoing it is seen that the device and method of this invention will accomplish at least all of the stated objectives.