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EP1121018A1 - Procedes et dispositifs pour la division automatisee de morceaux de viande - Google Patents

Procedes et dispositifs pour la division automatisee de morceaux de viande

Info

Publication number
EP1121018A1
EP1121018A1 EP99953795A EP99953795A EP1121018A1 EP 1121018 A1 EP1121018 A1 EP 1121018A1 EP 99953795 A EP99953795 A EP 99953795A EP 99953795 A EP99953795 A EP 99953795A EP 1121018 A1 EP1121018 A1 EP 1121018A1
Authority
EP
European Patent Office
Prior art keywords
meat
pieces
sorting
separation
conditioning
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP99953795A
Other languages
German (de)
English (en)
Inventor
Hermann Hohenester
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP1121018A1 publication Critical patent/EP1121018A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0093—Handling, transporting or packaging pieces of meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0073—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
    • A22C17/008—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat for measuring quality, e.g. to determine further processing

Definitions

  • the invention relates to methods and devices for automated meat separation.
  • the known methods and devices have the disadvantage that the measurements following the sorting of the pieces of meat only serve to carry out subsequent mixtures on the basis of the measurement results and - after re-measuring these mixtures - to carry out any subsequent mixing. Measurements and analyzes are now relatively accurate and can be carried out quickly, but these measures are only time-consuming and costly reactions to previous errors. Therefore, as a consequence of the analysis results, Subsequent and also costly remixes can be made. In addition, the previously unavoidable additional handling increases the risk of cross-contamination, which can impair production quality and product quality.
  • a known approach towards solving these problems is to cut manually selected pieces of meat into cubes, to spread these cubes on conveyor belts and to record them from three sides with optical recording devices.
  • the fat content is then extrapolated, cubes with, for example, a fat content above a threshold being separated from the band.
  • the object of the invention is to further develop methods and devices of the type mentioned at the outset such that meat can be sorted into individual meat quality categories more precisely, more cost-effectively and relatively quickly.
  • the methods and devices according to the invention are characterized in that meat and meat sections can be sorted qualitatively and quantitatively into variable, selectable standards for processing into meat products or into foods.
  • meat and pieces of meat can be cut or separated into smaller pieces at relatively high throughput rates and then separated by gravity (gravimetric sorting).
  • Gravimetric sorting This method is characterized on the one hand by its simplicity, on the other hand by its precision. Suitable gravity selectors can also be used to sort into three fractions, for example.
  • the pieces of meat are recognized, sifted and sorted on the basis of physical, chemical and / or biochemical variables after comminution in a punch press or screen press device, without conditioning being necessary .
  • the method or the device according to the third aspect of the invention it is possible, for example, to carry out a very precise sorting by simple optical measurements of pieces of meat that are arranged one behind the other and move.
  • the method or the device according to the fourth aspect of the invention make it possible - advantageously in combination with one or more methods according to the other aspects of the invention - to change the sorting results immediately in order to set the borderline recipes more precisely or differently. This regulation saves tedious re-sorting and, if necessary, re-mixing.
  • the methods and devices according to the invention also reduce the risk of contamination with unwanted meat divide. In addition, cumbersome sample measurements and subsequent post-mixing are no longer necessary. Since the border recipes can be set more precisely, the end products are of higher quality with economic advantages, which also makes it easier to prove their origin or guarantee quality.
  • the crushing or the separation of the coarser pieces of meat into finer takes place in the method according to the first and - if desired - also according to the fourth aspect of the invention advantageously by means of a known cube cutter, which first cuts pieces of meat, then into strips and finally into Cutting cubes (the term "cubes” also means cubes with edges that are not necessarily of equal length).
  • a known cube cutter which first cuts pieces of meat, then into strips and finally into Cutting cubes (the term "cubes” also means cubes with edges that are not necessarily of equal length).
  • the cubes In order to carry out a gravity sifting after conditioning, it is necessary that the cubes are approximately the same size, which is also problem-free with the known cube cutters is possible.
  • a punch-press or a sieve-press device is used for the comminution.
  • Such devices are - just like the cube cutters - described in DE 41 35 529, which is hereby incorporated by reference.
  • the separating or comminuting device can be designed as a press belt sieve drum unit, sieve belt press drum unit, sieve drum press drum unit, sieve drum pressure roller unit, pressure drum sieve drum unit or sieve perforated disk unit.
  • a meat grinder can be dispensed with in the production process.
  • the minced meat is advantageously fed in a chute, a vibrating device (for example a vibrating shaker) with or without a sieve.
  • a vibrating device for example a vibrating shaker
  • the mutual liability of the pieces of meat is reduced so that they are largely isolated.
  • the pieces of meat not only lie next to one another, but are mixed up in an unordered manner and move in this way the chute, the vibrator or the sieve or a combination of these devices.
  • the pieces of meat are separated by the supply of a medium that cools the pieces of meat, for example by using a flow freezer or a liquid nitrogen immersion bath or spray bath or a supply of liquid carbon dioxide. At least the outermost layer of the pieces of meat is frozen and the adhesion between the pieces of meat is reduced. In this way, there are advantageous possibilities for cooling and keeping the raw material cool during processing, and as a result a considerable increase in product safety or savings in cooling costs, especially when processing frozen meat.
  • an air flow is fed to the fish pieces in order to separate them from one another by blowing and flowing around them, or to further support the sorting.
  • the separation can be set more precisely by selecting the pressure of the flowing air.
  • the conditioning device can be designed as a vibrating screen, through whose screen holes the pieces of meat that are too small fall and - at least initially - do not pass through the subsequent sorting step.
  • the sorting device - preferably according to the first and possibly the fourth aspect of the invention - is preferably designed as a so-called heavy grain reading device which is adapted to the special requirements.
  • This consists, for example, mainly of a table that is inclined, for example, in its longitudinal direction and specially structured on its surface, the table surface of which can be set in vibration.
  • the pieces of meat are applied to the surface of the table from above.
  • Separating gases - for example air or protective gases - are supplied through openings from the underside of the table, the lighter pieces of meat migrating downwards on a type of gas cushion along the inclined surface due to their weight, while the heavier pieces of meat have more frequent contact with the table surface and because of the Throw vibrations of the table slowly to the upper edge of the table and be pulled off there.
  • the composition of the two separate fractions can be varied by varying the amount of gas, the gas pressure and the table inclination and possibly also the throwing vibration.
  • a removal device is arranged above the vibrating table, which also causes the lighter pieces of meat to float to a large extent, while the heavier pieces of meat have more frequent contact with the table surface and are conveyed to the upper table edge.
  • a special manufacture of a light-grain reading device is used as the gravity selector.
  • this device which can be controlled like the heavy-weight classifier described above, three different, variable ones can be sorted
  • Product fractions can be won by an additional bank of the table.
  • the three product fractions are, for example, a low-fat fraction (ie predominantly muscle tissue with a high density), a fat-rich fraction (with a lower density) and a mixed fraction with a medium fat content! (with medium density).
  • a centrifuge is advantageously also provided, into which - after sieving in order to obtain pieces of meat of approximately the same size - the conditioned pieces of meat are introduced and, after at least one entrainment in the centrifuge, are ejected via a pitch circle from an ejection opening.
  • Pieces of meat with a high fat content continue to fly or are caught at a higher point than pieces of meat with a high proportion of lean meat, so that a sorting can also be achieved in this way if the pieces of meat are appropriately collected. Accordingly, in this embodiment of the sorting device, finer gradations during sorting are possible.
  • the in-line control (in-line controlling) - a continuously or discontinuously operating measurement and control technology is provided, with which the composition of a or. Continuously or discontinuously, selectively, grid-like or integrally of all product fractions can be recorded, analyzed and evaluated.
  • a sorting device such as a gravity selector
  • a target value which corresponds to the transmission or reflection of a meat fraction with a predetermined proportion of a certain histological component (eg protein content, Fat content, water content).
  • a controller gives correction signals to an actuator based on the detected deviations, so that, for example, the air quantity, the table inclination, the cross inclination of the table and / or the throwing vibration are varied.
  • the compositions of the meat fractions change and, as a result, the transmission or transflexion.
  • the three product fractions can thus be varied in a targeted manner using the in-line control method.
  • the measurements and analyzes can advantageously be based on all customary, but also new, in-line analysis methods. Examples of such measurement / analysis methods are devices which are based on the use of microwaves, X-rays, infrared light or other suitable technology.
  • Optoelectronic methods or electromagnetic waves are particularly suitable, their different reflection, transmission or transflexion being measured.
  • Inductive, conductive and capacitive measurement methods can also preferably be used. It is also advantageous to use other suitable physical, chemical and biochemical measurement and analysis methods which are used in the method according to the invention for analysis and for in-line control of the fractions of the meat products.
  • the raw material is automatically and continuously checked in terms of quality from the first step of the processing, the pre-shredding.
  • a predetermined measured variable such as the reflection, transmission or transflexion, of the pieces of meat to be chopped or of the slices previously sliced is measured and a corresponding pre-sorting is carried out in order to prevent contamination, pus, BSE pathogens, contaminations or others at an early stage Detect unwanted or even dangerous components and sort out the corresponding pieces of meat.
  • the measurements are preferably used in particular to detect undesirable constituents even in the smallest quantities, i.e. the measuring threshold is set very low.
  • a further sorting is preferably carried out after the sorting step has been completed.
  • a predetermined physical, chemical and / or biochemical variable is also measured, analyzed and, as a consequence, sorted out according to the desired end fractions.
  • punch-press and / or sieve-press devices are used in the separating step, the pieces of meat / meat slices are pressed in an advantageous embodiment in viewing chambers in which they are recorded qualitatively / can be viewed and assigned to the desired quality levels.
  • so-called fast near infrared spectrometry (NIRS) is preferred in the method according to the invention for analyzing the individual pieces of meat in the sorting chambers.
  • ultrasonic sensors can be used.
  • the pieces of meat can be driven out in read-out zones which correspond to the meat results assigned to the measurement results by means of appropriately designed expulsion units which act on the pieces of meat from the inside of the chamber.
  • the measurements are advantageously carried out outside the same.
  • the pieces of meat are removed by means of suitable known scraping and conveying devices or a suction or blowing device is used.
  • the pieces of meat to be minced are pre-embossed from one or both sides before they pass through the punch-press or sieve-press devices.
  • blunt prongs are preferably used in order to cut as little binding tissue as possible so that it is not pressed into the sieve or punching holes, but remains on the surface of the pressing devices.
  • Pieces of meat with a low connective tissue content can more easily get into the chambers of the pressing devices due to the loosening.
  • the finer pieces of meat obtained after the separation are conditioned in a conditioning step by means of cold supply and / or shaking or shaking pieces of meat, then measured and sorted on the basis of the measurement results.
  • a conditioning step by means of cold supply and / or shaking or shaking pieces of meat, then measured and sorted on the basis of the measurement results.
  • pieces of meat are conveyed through a screen press device, the pieces of meat then driven out of the holes of this device and conditioned, for example, in a flow freezer and fed to a vertically running channel or else to a conveyor belt or other guiding device such that the pieces of meat pass through this guiding device one after the other or are conveyed by it.
  • the at least one measured variable of the pieces of meat is measured and the sorting device - for example a blow-out nozzle - is given a command via a control unit to remove, for example, blow out the corresponding pieces of meat from the guide device at a certain value of the measured variable.
  • a further separation into largely pure-tissue lean fish pellets and fat pellets (as well as smaller connective tissue particles) is used.
  • larger pieces of connective tissue are advantageously removed before the subsequent sorting step and the remaining pieces of meat are gravimetrically, i.e. by gravity screening, sorted into a first fraction with almost exclusively lean meat pellets and a second fraction with almost exclusively fat pellets.
  • in-line controlling for controlling the recipes can advantageously be added.
  • a punch-press process of the type described above and / or comminution into cubes is also possible by means of the cutting device described above.
  • the second stage of the process can also be used to advantage if meat is cut into cubes and these are optically sifted on a belt or in free fall and sorted out according to predetermined parameters into a lean fraction and a remaining mixed fraction.
  • the mixed fraction can then in the additional second stage of the process.
  • the inventive method - as described above - are further separated into a fraction with almost exclusively lean meat particles and a second fraction with almost exclusively fat particles as well as separately separated hard connective tissue particles.
  • the particles sorted out in the previous process steps can be separated into a fraction consisting essentially of proteins (with possible fat components) and a fraction consisting essentially of fat (with possible protein components) .
  • the proteins are contained, for example, in the connective tissue or in muscle cells and / or are cell proteins.
  • a predominantly protein-containing phase, a predominantly fat-containing phase and optionally a third aqueous phase can be obtained, for example, by processing or disintegrating in aqueous, fatty, fat-soluble and / or fat-dissolving volatile media.
  • the proteins contained therein can advantageously be obtained from the aqueous phase by precipitation.
  • the separation in fat-soluble volatile media is carried out by the process according to the invention by removing the fat phase dissolved in these media.
  • the fat dispersed therein and the protein fraction can be centrifuged or decanted. If the pieces of meat essentially contain fat, oil, for example, is also suitable as a dispersant, in which a creamy fat dispersion is formed (corresponding to a very fine comminution of the fat), which can then also be centrifuged or decanted.
  • the aspects of the invention described above and the associated special embodiments can be combine the following process stages so that, for example, a gravity screening after separation in a cube cutter, a further sorting by means of a screen-press device and subsequent optical sorting on a conveyor belt and a subsequent fat separation in a volatile solvent can be combined.
  • Figure 1 is a schematic representation of a separation or crushing and sorting device according to a first embodiment of the invention
  • Figure 2 is a schematic representation of a separating and sorting device according to a second embodiment of the invention.
  • FIG. 3 shows a schematic illustration of a device according to FIG. 2 with an additional raster device
  • Figure 4 is a schematic representation of a separating and sorting device according to a third embodiment of the invention.
  • Figure 5 is a schematic representation of a separation and sorting device according to a fourth embodiment of the invention.
  • the separating device 1 shows a device according to the invention for standardizing, ie chopping and sorting, meat and meat products. It has a separating device 1 for comminuting coarser pieces of meat into finer, approximately cube-shaped pieces of meat.
  • the separating device 1 in turn has a disk cutting unit 4 for cutting the rough ones Pieces of meat in slices and a strip cutting unit 5 for cutting the slices into strips, the strip cutting unit 5 comprising a parallel arrangement of circular knives on one axis and an opposing pressure roller.
  • the separating device 1 has a subsequent chopping knife arrangement 6, which cuts the cut strips into cubes with a cross section of, for example, 5 to 80 mm.
  • a conditioning device 2 Downstream of the separating device 1 in the processing direction is a conditioning device 2, which at the same time serves as a feed device for the shredded meat cubes to a sorting device 3 to be described below.
  • the meat cubes collide with a guide plate 2a, whereby their mutual liability is at least partially broken.
  • the lower part of the conditioning and feeding device 2 can additionally be shaken in order to reduce the sticking together of the pieces of meat. Cooling fluid media or carbon dioxide snow can also be added to further reduce adhesion.
  • the conditioning and feeding device 2 opens into a sorting device 3, which in the exemplary embodiment shown is designed as a gravity selector 3.
  • This gravity selector 3 has a sorting table 7 inclined about its transverse axis, which is aligned substantially flat and the surface of which is formed by a grate. Air flows through the upwardly open holes in the grate (indicated by the arrows pointing upwards), so that meat cubes falling from above onto the sorting table 7 float on an air cushion to the lower edge of the sorting table 7 at a low weight.
  • the sorting table 7 can be set in vibration in order to convey the non-floating, heavier pieces of meat lying on the sorting table 7 by the oscillating movement of the sorting table 7 to its upper edge.
  • the heavier meat cubes consist of high-quality muscle meat (filled slices), while the lighter ones mostly contain fat (dotted slices).
  • the sorting table 7 is inclined in addition to the transverse axis about its longitudinal axis (not shown), so that the sorting table 7 also has a transverse inclination, the meat cubes can be sorted into at least three fractions.
  • mic fractions with a medium amount of fat and muscle migrate to a side edge of the sorting table 7 and can be withdrawn from there.
  • the gravity selector 3 is, for example, in a cold room with a temperature of -4 ° C. By means of a blower (not shown), the cold air can then be conveyed into the interior of the gravity selector - and also to the conditioning device.
  • means 9, 10 for measuring and analyzing at least one predetermined measurement variable are arranged below the lower and the upper edge of the sorting table 7, respectively, which the meat cubes pass through as they fall into the collecting containers 13, 14.
  • the means 9, 10 consist of an opto-electronic detection, each with a light source 9 and a sensor 10.
  • the sensors 10 transmit the measured values of the fat meat fraction 11 and the lean meat fraction 12 to a control unit (not shown), which, if necessary after comparison with target values eg changes the air quantity, the air pressure, the table inclination and / or the vibrations of the sorting table 7 in order to obtain a different sorting of the pieces of meat.
  • FIG. 2 shows a second embodiment according to the invention.
  • a disc cutter 4 as part of a cutting device 1 has at its outlet a downward opening, below which a punch-press device 20 is arranged, which forms the other part of the cutting device 1.
  • the punch-press device 20 comprises a perforated drum 21 which can be driven about a horizontal axis and has punch chambers 22 arranged on the circumference, which are subdivided by thin punch webs.
  • a circumferential press belt 23 is arranged laterally adjacent to the perforated drum 21 and runs along a partial circumference of the perforated drum 21. In the processing direction of the pieces of meat, the press belt 23 follows one Cutting edge 24 is arranged, which is also designed as a gutter, which is followed by a collecting container 30 below.
  • a detection device 25 which, for example, comprises a light source 26 (as indicated schematically by the incandescent lamp) and a sensor 27.
  • the recognition device 25 measures and analyzes a specific measured variable - for example the reflection, transmission or reflection coefficient of the pieces of meat - and assigns the pieces of meat to certain tissue standards. For thick pieces of meat, e.g. ultrasound reflection or diffraction can also be measured.
  • the detection device 25 then sends signals to a control device (not shown) which controls a sorting device 103, for example a mechanical expulsion device, for ejecting the pieces of meat in accordance with their histological consistency.
  • the sorting device 103 is assigned a plurality of ejection zones 36, 37, 38, 39, each corresponding to certain tissue standards, which are located one behind the other and adjacent to one another in the circumferential direction of the perforated drum 21.
  • devices (not shown in more detail) for generating gas streams, liquid streams or mechanical stamps are provided which act in the direction of the ejection zones 36, 37, 38, 39.
  • the ejection zones 36, 37, 38, 39 allow the pieces of meat to be sorted into different standards of lean meat (with different fat content), fat fractions and fractions of unwanted components, e.g. bloody tissue, nerve tissue and / or lymph nodes.
  • the meat residues still remaining in the punching chambers 22 after the controlled selection are driven out last and, together with any pieces of meat that may have initially fallen out of the punching chambers 22, can be fed to a separate sorting via a screen press and / or screen press device with smaller screen openings .
  • the embodiment of the punch-press device 20 works with a two-stage raster device 40, which - matched to the punch webs of the punching chambers 22 of the perforated drum 21 - pre-embossed the meat slices on both sides so that the individual pieces of the slices easier in the punching chambers 22 can be pressed.
  • the illustrated raster device 40 consists of two raster units which follow one another in the processing direction, each of which has an embossing drum 41 with blunt teeth 43 and an adjacent printing drum 42 and which are arranged in mirror image to one another.
  • FIG. 4 shows a sieve press device 60 with an upstream raster device 40 for pelleting the pieces of meat.
  • Such devices are known in particular from the fish industry in order to obtain fish pieces free of bones, since the bones remain on the surface of the sieve.
  • the material to be separated is drawn in between the rotating, perforated drum and a highly elastic squeeze or press belt and subjected to an increasing pressing process.
  • the softer parts reach the chamber space through the perforation, while the harder parts remain on the drum surface and are shaken off from there, for example.
  • the screen press device 60 of FIG. 4 has a drum 61 perforated on its surface, into which the fish pieces are pressed by means of the press belt 23.
  • a blow-out nozzle 50 is provided in the interior of the drum 61 and blows the pieces of meat out of the drum 61 into a sorting device 3 designed as a gravity selector 3.
  • the fat-rich particles are indicated by a circle with an internal point, the lean-meat particles by dark circles. There is no detection device in this version.
  • the other features correspond to those of FIGS. 1, 2 and 3.
  • FIG. 5 shows an embodiment of the invention modified compared to FIG. 4, in which a flow freezer 70 is provided downstream of the outlet nozzle, to which cooling media K can be supplied.
  • the flow freezer 70 is followed by a guiding device designed as a substantially vertical channel 72 through which the individual pellets pass one behind the other.
  • At least one detection device 25 is arranged along this guide device 72, which can distinguish optically dark from light or red (e.g. lean meat) from white fish components (e.g. fat) and forwards this information to a downstream sorting device 74.
  • This sorting device 74 is preferably formed by a blowing device 74 which, in the exemplary embodiment shown, blows the light or white pieces of meat out of the channel 72 (or at its outlet), so that they fall into a collecting container 76 while the dark or the red ones Fish pieces fall down into another collecting container 78.
  • the pellets are pressed into the interior of a sieve press device, where they are conditioned (for example by means of cold air supplied) and then placed on a conveyor belt where the measurements and finally the Sorting can be done.
  • sorting by means of flotation / sedimentation - ie gravimetric - in oily or aqueous media, as described in DE 197 07 080.
  • Pieces of meat that are still to be separated and sorted can again be conveyed through one or more of the devices shown in the figures.
  • Such pieces of meat are, for example, the "Fraction X" shown in FIGS. 2 and 3, which still contain relatively large variations of different tissue particles.
  • a further division is possible by further processing or disruption in appropriately suitable fluid media.
  • the resulting fat phase can be separated using supercritical carbon dioxide or propane.
  • the method according to the invention and the devices according to the invention make it possible to continuously and continuously check the quality of the meat in the production process and to achieve reproducible product standards, each of which can be precisely assigned to a batch of carcasses.
  • the method according to the invention it is thus possible for the first time to reliably provide evidence of quality and origin in an economically advantageous manner even with processed meat. Compared to the current state of the art, this is achieved with less manual work and with less time and costs, while at the same time increasing product safety, production safety and the quality of the end products.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Biophysics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne des dispositifs et des procédés permettant d'effectuer, de façon simple, précise et économique, la division, c'est-à-dire la fragmentation, de morceaux de viande, ainsi que le conditionnement éventuel consécutif et la séparation subséquente des morceaux de viande fragmentés. Pour réaliser ladite fragmentation, on utilise, par exemple des dispositifs de découpage en morceaux (4, 5, 6), des dispositifs à crible et à presse (60) et/ou des dispositifs à poinçon et à presse (20). Lors du conditionnement, on utilise un secoueur, un vibreur, un geleur de flux (flow-freezer) ou d'autres dispositifs. Le tri se fait au moyen de dispositifs de tri par gravité tels que des tables vibrantes ou des centrifuges, ou bien sur la base d'une détection ou d'une analyse antérieure d'au moins une grandeur de mesure physique. Dans d'autres étapes d'un tel procédé, les phases de procédé susmentionnées peuvent être réalisées de façon répétée et combinée et comprendre également une autre désagrégation/séparation au moyen d'agents de dissolution ou de dispersion liquides et/ou gazeux.
EP99953795A 1998-10-13 1999-10-13 Procedes et dispositifs pour la division automatisee de morceaux de viande Withdrawn EP1121018A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE19846876 1998-10-13
DE1998146876 DE19846876A1 (de) 1998-10-13 1998-10-13 Verfahren und Vorrichtung zum Standardisieren von Fleisch
PCT/EP1999/007674 WO2000021376A1 (fr) 1998-10-13 1999-10-13 Procedes et dispositifs pour la division automatisee de morceaux de viande

Publications (1)

Publication Number Publication Date
EP1121018A1 true EP1121018A1 (fr) 2001-08-08

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EP99953795A Withdrawn EP1121018A1 (fr) 1998-10-13 1999-10-13 Procedes et dispositifs pour la division automatisee de morceaux de viande

Country Status (4)

Country Link
EP (1) EP1121018A1 (fr)
AU (1) AU2254400A (fr)
DE (1) DE19846876A1 (fr)
WO (1) WO2000021376A1 (fr)

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CN112616894B (zh) * 2020-12-16 2022-05-17 李伟德 一种食品加工用肉饼汤快速制作机器

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AU2254400A (en) 2000-05-01
WO2000021376A1 (fr) 2000-04-20
DE19846876A1 (de) 2000-04-20

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