WO1994007371A1 - Method and device for sealing the ends of sausages or the like - Google Patents

Abstract

A device and a method for sealing the open skin ends in sausage making or for stabilizing an existing twist point in a sausage link, are characterized in that the section (34) of the skin (32) to be sealed or stabilized is subjected for a predetermined period of time to heat at temperatures which, taking into account the indicated time period, are above the coagulation temperature of animal protein in the skin (32) and below the temperature at which the skin walls (32) are damaged.

Description

Method and device for closing sausage ends u. the like

The invention relates to the division of sausages from a sausage strand and the closing of the ends and the stabilization of twisted areas of a sausage chain and is primarily used in the processing of natural casing products, but also for sausage chains made of a thermoplastic intestinal material or in collagen casings.

When smoking sausages and sausage chains, care must be taken that the loading of the incense sticks is optimized in order to ensure that the sausages are treated evenly and to make the best use of the smoking equipment, i.e. to fill optimally.

REPLACEMENT LEAF In the case of artificial casings, the lengths of the sausages within the chain are the same. So you know beforehand what intestinal length is necessary for the optimal number of sausages per incense stick and you can order caterpillars of the appropriate length.

In contrast, natural casings are delivered in different lengths and can also have different calibers within one length (caliber fluctuations), so that the number of sausages per delivered casing can be significantly different. Interrupting the filling organ within a section of the intestine is not sensible for economic reasons.

The consequence of this when processing natural casings is that existing chains have to be separated at certain points depending on the optimal number of sausages for the smoking stick. This cutting of an existing chain can take place, for example, at a twist-off point. However, this is generally not stable enough and will open after cutting. It has therefore usually been worked so far that a sausage is cut in the middle and the sausage meat in the sausage is pressed out and then the two ends are knotted. Alternatively, it was known to form a separation point with the aid of a clip or to tie off the chain - with the disadvantage that clips and binding threads after the completion of the product, i.e. after the thermal treatment, had to be removed from it because they are not edible components. The effort for this is just as remarkable as the effort for pressing out sausage meat and making knots in the intestinal ends. However, the above-mentioned methods of operation result in an undesirable loss of sausage meat and also a loss of usable intestinal length.

The object of the invention is therefore to propose a method and a device with which the aforementioned disadvantages can be avoided and a closure of open intestinal ends

REPLACEMENT LEAF sausage production or stabilization of an existing twist-off point of a sausage chain is possible in a more hygienic and economical manner without undesired loss of sausage meat and usable casing length.

This object is achieved by a method according to claim 1 and an apparatus according to claim 8.

On the one hand, the solution according to the invention had the advantage of a significantly greater economy due to a high processing speed and reduced manual handling, since an undesired loss of sausage meat and usable intestinal length no longer takes place. A significant gain in hygiene is also advantageous, because the product hardly needs to be touched by hand and no sausage comes out. This is achieved according to the invention in that the region of the intestine to be closed or stabilized is exposed to heat for a predetermined period of time at temperatures which, taking into account the stated period of time in the intestine, are above the coagulation temperature of animal protein, so that the protein freezes.

Preferred embodiments of the method are characterized in claims 2 to 7 and preferred embodiments of the device in claims 9 to 22.

A preferred exemplary embodiment of the device and of the method is explained in more detail below with reference to the accompanying drawings. Show it:

1 shows a longitudinal section through a device designed as pliers;

REPLACEMENT LEAF FIG. 2 shows a cross section through the sealing jaws of the two pliers forks with a separating device provided thereon in a first embodiment;

FIG. 3 shows a cross section through the sealing jaws of the two pliers forks with a separating device provided thereon in a second embodiment;

Figure 4 shows a cross section through the two pliers forks in their closed position for closing

Bowel ends.

FIG. 1 shows a longitudinal section of a sealing pliers for closing open casing ends during sausage production or for stabilizing an existing twist-off point of a sausage chain as well as for dividing portions within a casing or for removing defects in a sausage strand or a sausage chain.

The pliers have a first fork 1 (according to FIG. 1) and a second fork 2 (lower according to FIG. 1). On the opposite sides of their head ends, the forks 1, 2 are each provided with a recess in which a sealing jaw 4 is fastened by means of an interposed insulating piece 3 with the aid of bolts not shown in FIG. 1. The sealing jaws 4 are arranged on the two forks 1, 2 in such a way that the sealing jaws 4 essentially touch with their outer surfaces in the closed position of the pliers shown in FIG. In the area of the sealing jaws 4, the free end of each fork 1 and 2 is provided with a protective plate 5.

The forks 1 and 2, together with the insulating pieces 3 and sealing jaws 4 attached to them, each have the shape of a bar. To close open casing ends or to stabilize an existing twisting point of a sausage chain, the corresponding area of the casing is arranged between the two forks 1 and 2 in such a way that it is brought into contact with the two sealing jaws 4

REPLACEMENT LEAF a later point in the description will be discussed in more detail. Because of the intestinal area lying and clamped between the sealing jaws 4, the pliers generally cannot be closed to such an extent that they reach the closed position shown in FIG. 1 with the sealing jaws 4 of the forks 1 and 2 touching one another.

Alternatively, the forks can also have the shape of a ring or partial ring, for example, which surrounds the corresponding intestinal area during closing or stabilization.

In the sealing jaws 4 bores not shown in FIG. 1 are formed, in which heating cartridges 6 are seated. As can be seen in FIG. 1, the heating cartridges 6 are arranged parallel and adjacent to the outer surface of the sealing jaws 4, which at the same time form the contact surface for the intestine.

At the opposite end of each fork 1 or 2, a handle 7 or 8 is attached, which is designed essentially as an elongated hollow tube. The handles 7 and 8 are inserted into bores in the forks 1 and 2 and secured with the aid of screws not shown in FIG. 1. The handles 7 and 8 are mounted on the forks 1 and 2 in such a way that the handles 7 and 8 are arranged in a V-shape with respect to one another in the fully closed position of the pliers according to FIG. 1 and at their free ends the greatest distance from one another exhibit.

A spiral spring 9 is seated within the handle 8 and is hooked at one end to a spring holder 10, the position of which can be changed in the longitudinal direction of the handle 8 with the aid of a spring tensioner 11. The spring tensioner 11 is attached to the free end of the handle 8. The other end of the spring 9 is articulated on one end of a bolt 12 which is connected to one another on a joint part 13 rigidly connected to the first fork 1 of one of the two forks 1 and 2

REPLACEMENT LEAF connecting joint is attached radially to the axis of the joint. The tensile force of the spring 9 can be adjusted with the aid of the spring tensioner 11 such that the pliers are pretensioned by the spring 9 into their closed position shown in FIG. 1 and can be opened manually against the force of the spring 9.

To open the pliers, the handles 7, 8 are moved towards one another, whereby the forks 1, 2 are pivoted away from one another. The maximum opening angle is determined by the angle between the two handles 7, 8 formed in the closed position according to FIG. 1. In addition, the pliers can also have a stop (not shown in the figures) to limit the closing gap between the sealing jaws 4.

Instead of the spring 9, a construction can alternatively be provided in which the pliers can be closed by manual force application.

The heating cartridges 6 used in the illustrated embodiment are electric heating cartridges, which also do not reach one in the figures via cables, not shown in the figures, which are guided through corresponding bores in the forks 1 and 2 and through the handle 7 shown control device are connected. To monitor the heating power of the heating cartridges 6, thermal sensors 14 are provided, which are also connected to the aforementioned control device. The control device regulates the heat generated by the heating cartridges 6 during operation of the tongs.

Furthermore, a microswitch 16 is provided on the second fork 2 and is actuated by the opposing first fork 1 when the pliers are closed, whereby the microswitch 16 is closed. The microswitch 16 is connected to the control device. When the microswitch 16 closes, a timing element contained in the control device is started, which timed out the desired duration of the heat

. REPLACEMENT LEAF Exposure time indicates. After a certain, adjustable period of time, the control device then emits an "end" signal via a light-emitting diode 15 which is provided on the first fork 1. This light signal is intended to signal to the operator of the forceps that the required heat exposure time of the heating cartridges 6 has been reached and the forceps should now be opened in order to remove the area of the intestine treated by the sealing jaws 4.

The device described can be used not only to close open ends of the casing during sausage production or to stabilize an existing twist-off point of a sausage chain, but also to divide portions within a casing or to remove defects in a sausage strand or sausage chain. For this purpose, the pliers are provided with a separating device, of which two preferred designs are shown in FIGS. 2 and 3, but which are not shown in FIG. 1 for reasons of clarity, the cross-sectional views of FIGS. 2 and 3 being 90 ° with respect to the longitudinal sectional view of Figure 1 are rotated.

In the embodiment shown in FIG. 2, the separating device essentially consists of a pointed wedge-shaped projection 18, which is provided on the outer or contact surface of the sealing jaw 4 of the first fork 1, and a recess 20 following the contour of the projection 18, which is formed on the outer or contact surface of the sealing jaw 4 of the second fork 2. When the pliers are closed, during which the forks 1 and 2 are pivoted towards one another with their sealing jaws 4, the protrusion 18 penetrates into the recess 20, as a result of which an intestinal region located in between is severed.

In the embodiment of a separating device shown in FIG. 3, the sealing jaws 4 of the forks 1, 2 are each provided with a groove or a slot 22, the grooves or slots 22 in the

REPLACEMENT LEAF Forks 1, 2 each open to their outer or contact surfaces and are arranged in such a way that they are aligned with one another at least while the pliers are being closed. The separating device shown in FIG. 3 also comprises a knife 24, which is arranged movably within the slot 22 of one fork 1 and can be moved out of this into the opposite slot 22 of the other fork 2 in the direction of arrow A, thereby severing an intestinal area in between can be.

The pliers shown in Figure 1 are usually picked up and manually operated during the processing of the intestine. Alternatively, however, devices of this or a similar type are also conceivable, which are arranged in a stationary manner and in which the sealing jaws are designed to be automatically powered. In such an alternative embodiment, the control device itself can be activated by the microswitch 16 and, in addition to the optical “end” display via the light-emitting diode 15, also interrupt the power supply to the heating cartridges and cause the sealing jaws to open when the predetermined heat exposure time has expired.

The method for closing open casing ends during sausage production or for stabilizing an existing twist-off point of a sausage chain is described in more detail below with the aid of the device shown in FIGS. 1 to 3, in particular with reference to FIG.

First, the pliers are opened so that a gap is formed between the sealing jaws 4 of the forks 1, 2. In this gap between the sealing jaws 4, for example, an open end of a casing or a twisting point of a sausage chain or the like provided for stabilization can now be used. be introduced. The pliers are then closed by moving the forks 1, 2 with their sealing jaws 4 in the direction of the arrow B shown in FIG. 4. A part of a sausage chain is shown in FIG

REPLACEMENT LEAF which is provided between two adjacent portions 30 a twist-off point 34, which is touched and compressed on both sides by the sealing jaws 4 of the forks 1, 2. As can also be seen in FIG. 4, the mudguards 5 of each fork 1, 2 also come into contact with the twist-off point 34, specifically with an angled section 5a which, with its outer or contact surface, is essentially flush with the outside - or contact surface of the sealing jaw 4 is arranged and is at a distance from the sealing jaw 4, whereby the heat generated by the heating cartridge 3 in the sealing jaw 4 is not transmitted to the fender 5. The distance between the mudguards 5 and the sealing jaws 4 thus has an insulating effect, which prevents the transfer of an undesirable amount of heat into sections of the intestines 32 adjacent to the twist-off point 34 or the area to be stabilized or closed.

The heating cartridges 6 in the sealing jaws 4 are actuated by the control device already mentioned, but not shown in the figures, in such a way that a sufficient amount of heat for closing or stabilizing reaches the twist-off point 34 and a temperature above the intestine is thereby reached Coagulation temperature of animal protein and below the temperature at which the intestinal walls 32 are damaged. The result of this is that the protein in the twist-off point 34 becomes rigid. If, after the specified heat exposure time has been reached, the control device gives the optical "end" signal via the LED 15, the pliers must be opened again and the sausage chain with the treated twist-off point 34 must be removed.

The intestine 32 can preferably consist of natural intestine. The intestine 32 within the twist-off point 34 can be treated with protein, in particular with animal protein, the treatment with the protein taking place before the heat introduction described above begins.

REPLACEMENT LEAF In addition to the possibility of closing open casing ends or stabilizing an existing twisting point of a sausage chain, for example the ends of two casings can also be pushed over one another and in the overlap area with heat and possibly also with a compressive force of preferably about 40 N, which presses the adjacent walls of the compresses both ends of the casing, through which sealing jaws 4 of the two forks 1, 2 are applied.

With the aid of the separating device, of which two preferred designs are shown in FIGS. 2 and 3 and which is not shown in FIGS. 1 and 4 for reasons of clarity, the twist-off point 34 located between the forks 1, 2 can now be separated . As already mentioned above, the separating device is used in particular for dividing portions into an intestine or for removing defects in a sausage strand or a sausage chain. For separation, an external force compressing this area 34 is exerted on the area 34 of the intestine 32 to be closed, divided or provided with a twist and to be stabilized by the forks 1, 2. The separation process generally takes place shortly after the end of the heat treatment or shortly after the heat treatment, so that the heat treatment and the separation process can be carried out in a single step. In particular, the designs of separating devices shown in FIGS. 2 and 3 cause the twisting point 34 shown in FIG. 4 to be severed approximately perpendicular to its longitudinal extent.

In addition, it should also be noted that the pliers described above can also be designed such that the forks 1, 2 or their sealing jaws 4 are pressed against one another while pressing against the intestinal walls 32 which are touching in the area to be treated (eg twist-off point 34 according to FIG. 4) are movable.

REPLACEMENT LEAF

Claims

Expectations 1. A method for closing open casing ends in the production of sausages or for stabilizing an existing twist-off point of a sausage chain, characterized in that heat is introduced at temperatures into the region (34) of the casing (32) to be closed or to be stabilized for a predetermined period of time which, taking into account the period of time mentioned in the intestine (32), lies above the coagulation temperature of animal protein and below the temperature at which the intestinal walls (32) are damaged. 2. The method according to claim 1, also for dividing portions (30) within an intestine (32) or for separating out places within a sausage skein or a sausage chain, characterized in that to be closed, divided or provided with a twist and an area (34) of the intestine (32) to be stabilized is subjected to an external force which compresses the area (34) in close proximity to the action of heat. 3. The method according to claim 1 or 2, characterized in that the intestine (32) is cut approximately perpendicular to its longitudinal extent within the region of the heat introduction expose th area (34) after the introduction of heat. 4. The method according to at least one of claims 1 to 3, characterized in that the ends of two intestines are pushed one above the other and are exposed in the overlap area to the action of heat and, if appropriate, to a pressing force which compresses the walls of the two intestine ends which lie one against the other. E 5. The method according to at least one of claims 1 to 4, characterized in that the intestinal walls (32) within the range (34) with protein, in particular animal protein, are treated. 6. The method according to claim 5, characterized in that the treatment with the protein takes place before the introduction of heat. 7. The method according to at least one of claims 1 to 3, characterized in that the processed intestine (32) is a natural intestine. 8. Device for closing open casing ends during sausage production or for stabilizing an existing twist-off point of a sausage chain, in particular for carrying out the method according to one of the preceding claims, characterized by heatable and temperature-controllable sealing devices (1, 2, 4) which, under Changing their clear distance can be moved relative to one another and are designed and arranged such that the open end of a casing or a twisting point (34) of a sausage chain or the like intended for stabilization can be inserted between them and the sealing devices (1, 2, 4 ) can be moved against and removed from the area (34) to be closed or stabilized in such a way that a sufficient amount of heat to close or stabilize reaches the intestine (32) within the area (34) and onto the said area The intestinal walls (32) have a temperature above the coagulation temperature acts only from animal protein and below the temperature at which the intestinal walls (32) are damaged. 9. The device according to claim 8, characterized in that the sealing means have the shape of a ring or partial ring which during the closing or REPLACEMENT LEAF Stabilizing surrounds the corresponding area of the intestine and transfers heat to the area from at least some of its sections surrounding the area. 10. The device according to claim 8, characterized in that the sealing devices (1, 2, 4) have the shape of a bar. 11. The device according to claim 9 or 10, characterized in that the sealing devices (1, 2, 4) are part of a manually operable pliers. 12. The apparatus according to claim 11, characterized in that the pliers is evident manually against the force of a spring biased in the closing direction (9). 13. The apparatus according to claim 11, characterized in that the pliers can be closed by manual force. 14. The apparatus according to claim 12 or 13, characterized in that the maximum force is limited adjustable. 15. The device according to at least one of claims 11 to 14, characterized in that the pliers have a stop to limit the closing gap. 16. The device according to at least one of claims 8 to 15, also for dividing portions within an intestine or for removing defects in a sausage strand or a sausage chain, characterized in that the sealing devices (1, 2, 4) a separating device (18, 20; 22, 24) is assigned, which are arranged in this way REPLACEMENT LEAF is that the area (34) to be closed, stabilized or removed can be severed approximately in the middle. 17. The apparatus according to _^ claim 16, characterized in that the separating device (22, 24) has a knife (24) which can be moved out of at least one sealing device (1, 2, 4). 18. The apparatus according to claim 16, characterized in that the separating device (18, 20) has a wedge-shaped projection (18) on one sealing device (1, 4) and one of the contour of the projection (18) following recess (20) on the other Sealing device (2, 4). 19. The device according to at least one of claims 8 to 17, characterized in that each sealing device (1, 2, 4) on both sides of its heat transfer section (4) each has isolating outer sections, which the transition of an undesirable amount of heat in sections of the intestine (32) adjacent to the area (34) to be stabilized or closed. 20. The device according to at least one of claims 8 to 19, characterized by a control device which automatically interrupts the heat exposure time of the sealing devices (1, 2, 4) as a function of a preset duration and / or emits an end signal. 21. The device according to at least one of claims 8 to 20, characterized in that the sealing devices can be moved against one another by pressing the intestinal walls touching in the area mentioned. 22. The device according to at least one of claims 8 to 21, characterized in that the sealing device are designed to be stationary and automatically powered. REPLACEMENT LEAF