Classifications

• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
  • A22C7/0092—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products with worms or other rotary mounted members
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Definitions

• the invention relates to the restructuring and shaping of meat, offal, fish or other flesh with a view to presenting them in the form of a consumable product such as steak, roast, slices, steaks or other portions or pieces of presentation conforming to the requirements of the final consumer.
• this latter patent provides for the shaping of the ultrafine sheets which will constitute the final product, either by pressing said sheets in a mold, or by means of a helical screw extruder.
• One aim of the invention is to replace these pro ⁇ sold prior devices and a method and a tif disposi ⁇ "more effective on an industrial scale and suscep- patible improve the texture of the final laminated product.
• the subject of the invention is a process and a device for restructuring and shaping under vacuum intended for the manufacture of restructured flesh, capable of imparting to the final product a texture and organoleptic properties better than those which allow obtain the known methods and devices, even if the elementary pieces are not ultrafine sheets as defined in the abovementioned patents.
• the process for manufacturing restructured flesh according to the invention is characterized by vacuum forming, in order to obtain the final product.
• elementary pieces in an extruder comprising two helical screws of parallel axes, with reverse threads one from the other and driven in rotation in opposite directions such that the threads wind towards one another , these screws opening into a common outlet nozzle or, preferably, two respective outlet nozzles.
• the problem to be solved is to deaerate the sausage meat while avoiding crushing it by subjecting it to strong constraints.
• the solution chosen consists in using two screws, the threads of which intersect closely, and, in a central part (b), gradually widen until they exactly fill the intervals between two successive threads.
• the problem solved by the invention is in no way to deaerate the flesh to be shaped. Indeed, it is introduced already deaerated and its shaping is carried out under vacuum.
• the technical function of the screws in addition to the banal one, of pushing the flesh towards the outlet nozzle by giving it the desired shape, is to make it a homogeneous and coherent mass whose holding does not require it to be put in a hose and, this effect, to wrap the mass (which is, in any case, relatively soft since, when the starting pieces are hard, we proceed to a preliminary kneading operation) around the screws.
• this winding causes a real texturing of the final product: the fibers of the muscle are oriented parallel to the axis of each screw in a continuous sheet which rolls up on itself.
• the final product clearly shows this winding, which contributes to its cohesion, its homogeneity from one slice to another and its organoleptic qualities.
• the invention also relates to a process for manufacturing restructured flesh from elementary pieces of any shape, characterized by an operation, prior to final shaping in the twin-screw extruder, of kneading said pieces, preferably with a binder, conducted with a view to preparing a mass of flesh which is sufficiently tender and coherent to be able to be shaped by the extruder, but in which the integrity of the fibers has been respected.
• Another object of the invention is a process for manufacturing minced restructured flesh, characterized by an additional operation, prior to kneading, of mincing the pieces of meat to form a mass of minced meat which is then introduced into the kneading device which itself precedes the extruder.
• the mass of chopped and textured flesh is then able to be either used as it is or sliced and packaged in a controlled atmosphere.
• the invention also relates to devices for implementing the above methods.
• the device for implementing the process for manufacturing restructured flesh from elementary pieces of any shape is mainly characterized by the combination of at least one tank provided with a kneading member under vacuum rotating around its own vertical axis and around the vertical axis of the tank, of a vacuum extrusion tunnel comprising two helical screws of parallel axes, with reverse threads one from the other and driven rotating in opposite directions such as threads are wound towards each other, these screws opening into a common outlet nozzle or, preferably, two respective outlet nozzles, the pitches of the two respective screws being advantageously offset relative to each other, a chamber for transferring the mass of kneaded flesh to the extrusion tunnel and means for ensuring the continuity of the vacuum during the transfer.
• Figure 1 shows schematically, seen in elevation, a device for manufacturing flesh restructured from elementary pieces of any shape, in accordance with a preferred embodiment of the invention
• FIG. 2 represents a preferred embodiment of the extrusion tunnel that such a device includes, seen along arrow F in FIG. 1;
• FIG. 3 represents an alternative embodiment of said tunnel
• FIG. 4 shows, in elevation view, a variant of the device of FIG. 1, in which two kneading tanks cooperate with a single extrusion tunnel;
• FIG. 5 represents a variant intended for the manufacture of restructured chopped flesh.
• FIGS 1 and 2 there is shown a machine consisting essentially of a tank 1 provided with a kneading member sage 10 and an extrusion tunnel 2 provided with two helical screws 20 and 21.
• the tank 1, having a capacity of approximately 100 kg of meat for example, is provided in its upper wall with a loading door which is not shown and, at its base, with a hatch 11 which makes it possible to pass the meat through an intermediate chamber 3 for supplying the extrusion tunnel.
• the hatch 11 cooperates with an actuator 110 which allows, for this purpose, to retract.
• the tank 1 and the chamber 3 are connected by respective outlets 12 and 30 to means, not shown, of realizing the vacuum there.
• the kneading member 10 is shown in the form of a vertical helical screw capable of being driven in rotation about its axis and mounted at the end of a horizontal arm 101, itself driven in rotation around the vertical axis of the tank.
• An assembly 102 performs the motorization of these two rotational movements at adjustable speeds between a few revolutions / min and a few tens of revolutions / min.
• the kneading member may take various forms (in particular those used in known kneaders) depending on the nature and the consistency of the pieces to be kneaded (meat, fish or offal) and that the rotational speeds and the residence times in the tank will themselves depend on the nature of these parameters.
• a first kneading under vacuum may be carried out for 10 to 15 minutes, after which a suitable binder composed for example of 1 will be introduced. / 3 of lactic protein and 2/3 egg white and possibly other additives, and a new kneading will then be carried out for a period of 4 to 5 minutes.
• Kneading under vacuum in addition to softening the hardest chunks, which is essential for the subsequent structuring in the extrusion tunnel, causes the collagen to exude from the meat, thereby ensuring a certain cohesion between the pieces, so as to favor the creation of a pasty mass.
• the cohesion will be sufficient without the use of a binder. Under no circumstances will kneading be carried out at such speeds that the meat fibers can be broken or crushed.
• a porthole 31 formed in the wall of the chamber 3 and associated with a lighting device makes it possible to control the transfer.
• each end section is, in the preferred embodiment of Figure 2, connected to a separate outlet nozzle (200-210 respectively) which has a frustoconical inlet portion, such as 2100, in which s 'engages the end, of decreasing diameter, of the screw, followed by a cylindrical portion.
• the screws exert on the mass which they transfer, a complementary kneading action, the rotational speeds, for example adjustable between 50 and 300 revolutions / min, remaining - as in the kneader - sufficiently low to preserve the integrity of the fibers. meat.
• each screw orients the meat fibers parallel to its axis in a continuous sheet which is wound on itself, so that at the exit of the corresponding nozzle, the texture of the final product is close to that of a natural muscle, in any case substantially constant in all portions.
• the pitch of the two screws will be offset one relative to 1 ' other of an adjustable distance between 5 and 20 mm for example, for a diameter 90 mm screws.
• a mechanical device incorporated in the motor assembly 22 which also comprises means for adjusting the speeds of rotation, and the production of which is the scope of the skilled person, has the effect of kneading the meat in a particularly energetic manner.
• the axes of the screws can advantageously be brought closer to one another.
• the sets of screws will preferably be demon ⁇ table in order to replace them with sets of sets of different pitches according to the products to be treated (the pitch should be all the smaller as the product is softer and more fragile ).
• the product will be cut into pieces of the desired size and packaged in a manner known per se.
• the extrusion tunnel which will be of one of the types described above, are associated with two tanks extended by respective transfer chambers singing on entrance portions of the tunnel offset from each other.
• the two kneading assemblies thus associated with the same extrusion tunnel will obviously have to be put into service alternately, the transfer of the kneaded mass from one of them taking place during the kneading carried out by the other, this which removes downtime.
• a chopper is disposed laterally with respect to the tank 1. It comprises, in a manner known per se, a helical screw 40 driven in rotation by a motor 41 inside a tubular casing 42 into which the pieces of meat are brought by means of a hopper 43.
• the pitch of the screw 40 is decreasing and, at its end, connected to an opening in the side wall of the tank 1, a knife 44 placed in front of a grid 45 transforms the mass of ground meat into elementary particles similar to flesh sausage.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Meat, Egg Or Seafood Products (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=9418612

Family Applications (1)

Country Status (4)

Cited By (5)

Families Citing this family (8)

Family Cites Families (12)

• 1991
  • 1991-11-04 FR FR9113610A patent/FR2683124B1/fr not_active Expired - Fee Related
• 1992
  • 1992-11-04 EP EP92924758A patent/EP0565710A1/de not_active Withdrawn
  • 1992-11-04 CA CA002099363A patent/CA2099363A1/fr not_active Abandoned
  • 1992-11-04 WO PCT/FR1992/001023 patent/WO1993008695A1/fr not_active Ceased

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events