Method and means for making coextruded sausage strands

Details Method and means for making coextruded sausage strands Method and means for making coextruded sausage strands

A - Human Necessities

22

C

A22C 11/02 (2006.01) A22C 7/00 (2006.01)

Patent

CA 2301855

An extrusion attachment (10) for sausage making machines have three concentric tubes (12, 42, 54) with the inner tube defining a first passageway (60), the space between the inner (12) and intermediate (42) tubes comprising a second passageway (62), and the space between the outer tube (54) and the intermediate tube (42) defining a third (83) passageway. The diameter of the inner tube (12) is small so that meat emulsion (70A and 70B) passing into the inner tube (12) is subjected to a higher pressure than that of the pressure in the second passageway (62). The lower pressure meat material in the second passageway (62) is thinly coated on the strand of the high pressure meat material extruded from the inner tube (12). A thin layer of collagen material (72) is extruded from the third passageway (83) for deposit on the outer surface of the meat layer extruded from the second passageway (62). An alternate extrusion attachment (84) has only two concentric tubes as defined above with an elongated hollow casing on the outer surface of the two tubes adapted to receive a coextruded strand of sausage.

L'invention concerne un dispositif d'extrusion (10) destiné à des machines de fabrication de saucisses et présentant trois tubes concentriques (12, 42, 54); le tube intérieur délimite un premier passage (60), l'espace entre le tube intérieur (12) et le tube intermédiaire (42) comprend un second passage (62), et l'espace entre le tube extérieur (54) et le tube intermédiaire (42) délimite un troisième passage (83). Le diamètre du tube intérieur (12) est petit de façon que l'émulsion de viande (70A et 70B) passant dans ce tube (12) soit soumise à une pression supérieure à celle existant dans le second passage (62). La préparation de viande subissant une basse pression dans le second passage (62) va former une mince couche d'émulsion autour du tronçon de préparation de viande ayant subi une pression élevée et extrudée à partir du tube intérieur (12). Une fine couche de collagène (72) est extrudée du troisième passage, aux fins de dépôt sur la surface extérieure de la couche de viande extrudée du second passage (62). Un autre mode de réalisation du dispositif d'extrusion (84) présente seulement deux tubes concentriques, tels que définis ci-dessus, ainsi qu'un logement creux de forme allongé sur la surface extérieure des deux tubes, conçu pour recevoir un tronçon co-extrudé de saucisse.

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