IES75749B2 - Method and apparatus for preparing cooked mince - Google Patents

Abstract

Cooked mince is prepared by spreading raw mince across a conveyor 4 using a spreader 5. The mince is then cooked and chilled to form a cooked mass or cake of cooked mince. The cooked mince 7 is broken up into discrete pieces by a mince breaking apparatus 10. As the cooked mince is being broken up into discrete pieces, a stock solution is applied by spray heads 11 onto the discrete pieces. The application of stock solution optimises the organoleptic properties of the meat.

Description

Method and Apparatus for Preparing Cooked Mince Introduction The invention relates to a method and an apparatus for preparing cooked mince.

Cooked mince is an important ingredient in the factory 5 scale production of meat pies and the like. It is difficult to produce such cooked mince efficiently to a high level of quality. One of the problems is that when the minced meat is cooked it forms a cooked mass or cake which is difficult to break up effectively. Another problem is that because of the preparation process used the cooked minced meat often does not have good organoleptic properties of taste and mouth-feel.

This invention is therefore directed towards providing an improved method and apparatus for preparing cooked mince which will overcome at least some of these problems.

Statements of Invention According to the invention there is provided a method for preparing cooked mince in a free flowing form comprising the steps of:- . mincing meat in a mincer; delivering the minced meat onto a conveyor; spreading the minced meat across the conveyor to form a substantially uniform thickness of minced meat across the conveyor; - 2 cooking the minced meat on the conveyor in a belt cooker; breaking up the cooked mince into discrete pieces; and, as the cooked mince is being broken up into discrete pieces, applying a stock solution onto the discrete pieces of mince at a rate of from 1% to 10% by weight of the mince.

In a preferred embodiment of the invention the stock solution is applied to the discrete mince pieces by spraying the stock solution on to the discrete mince pieces as the cooked mince is being broken up.

Most preferably the stock solution is applied in the form of a spray curtain through which the discrete mince pieces are passed as the cooked mince is being broken up.

In this case preferably the cooked mince is broken up by rotating a plurality of cutting and pick-up blades through the cooked mince to deliver the discrete mince pieces through the spray curtain.

Preferably there are two sets of cutting and pick-up blades, each set arranged an a rotatable shaft extending across the bed of cooked mince and the spray curtain is generated by a plurality of spray nozzles extending transversely above the bed between adjacent rotatable shafts .

In one embodiment of the invention of the method incudes the step of heating the stock solution prior to application to the discrete particles of cooked mince.

Preferably the stock solution is heated to a temperature of from 30°C to 60°C, most preferably approximately 40°C.

In a preferred embodiment of the invention the stock solution is applied at a rate of from 3% to 7% and, most preferably, approximately 5% by weight of the cooked mince.

In a particularly preferred embodiment of the invention the applied stock solution is a meat stock solution of from 10° to 30° Brix, preferably approximately 20° Brix.

In another aspect the invention provides an apparatus for preparing cooked mince in a free flowing form comprising:a framework for mounting on a conveyor, at least two cutting and pick-up rollers rotatably mounted in the framework; the rollers being spaced-apart longitudinally with respect to the direction of travel of a layer of cooked mince on the conveyor; each roller having a plurality of transversely spaced-apart cutting and pick-up blades extending from the roller to engage the layer of cooked mince to cut the mince into discrete particles and to draw the particles upwardly from the conveyor; and applicator means for applying a stock solution to the cut particles of cooked mince as they are lifted up by the cutting and pick-up blades.

Preferably the application means comprises a plurality of nozzles which are spaced-apart transversely across the conveyor to define a spray curtain for stock solution through which the discrete particles of cooked mince pass.

In a preferred embodiment the spray nozzles are positioned above the conveyor between adjacent cutting and pick-up rollers .

Ideally there are three longitudinally spaced-apart cutting and pick-up rollers and spray nozzles are positioned across the conveyor between adjacent rollers.

Preferably the spray nozzles between adjacent rollers are arranged in-line and are fed from a common stock supply pipe.

In one embodiment of the invention the cutting and pickup blades of one roller are offset with respect to the cutting and pick-up blades of an adjacent roller.

In a preferred embodiment of the invention the apparatus includes sa stock supply vessel; heating means for heating the stock in the supply vessel; and pump means for delivering the heated stocks to the stock applicator means.

Preferably the apparatus includes :a mincer for mincing uncooked meat; a conveyor for minced meat; - 5 delivery means for delivering the minced meat from vj the mincer onto the conveyor; spreading means for spreading the minced meat across the conveyor; and a belt cooker on which the minced meat is cooked.

Brief Description of Drawings The invention will be more clearly understood from the following description thereof given by way of example only with reference to the accompanying drawings in which:10 Fig. 1 is a schematic plan view of an apparatus for preparing cooked minced meat according to the invention; Fig. 2 is a perspective view of a mince preparation apparatus used in the invention; Fig. 3 is a perspective view of a cooked mince handling apparatus used in the invention; Fig. 4 is an end, partially cross sectional view of the apparatus of Fig. 3, in use; Fig. 5 is a side view of a stock preparation apparatus used in the invention; and Fig. 6 is a view, on an enlarged scale, of part of the apparatus of Fig. 5.

Detailed Description Referring to the drawings and initially to Figs. 1 and 2 thereof meat is first minced in a mincer 1 which typically minces the meat in two stages and discharges it through an extrusion plate 2 having a plurality of spaced-apart holes. Mince is discharged from the extrusion plate 2 in the form of elongate strands onto an elevator 3. The elevator 3 delivers the strands of mince onto a flat bed conveyor 4. The mince is spread across the conveyor 4 by a spreader 5 such as described in our UK-A-2288382 the entire contents of which are herein incorporated by reference. Typically the mince has a size from 4 to 6 mm. The mince is then cooked continuously in stages in a belt cooker and chiller 6 such as an Echo Multi Step oven and chiller manufactured by Echo Engineering Limited of Limerick, Ireland. The cooking temperature is a minimum of 72°C. After chilling this reduces to 45-55°C. The cooking\cooling time is typically 3 to 5 minutes.

The output from the oven/chiller 6 is a cooked mass or cake of cooked mince meat extending across a conveyor belt. The cooked mince is broken up into discrete pieces by a mince breaking apparatus 10. As the cooked mince is being broken up into discrete pieces, a stock solution is applied by spray heads 11 onto the discrete pieces of mince at a rate of from 1% to 10%, preferably 3% to 7%, most preferably 5% by weight of the mince. The stock is a meat stock which is preferably of 10° to 30° Brix, ideally approximately 20° Brix. The concentrate is typically prepared from meat bones boiled in water.

The stock is prepared in a preparation kettle 15 from which it is pumped to a stock holding vessel 17 which is fitted with a steam jacket 18 to maintain the stock at a desired application temperature of from 30°C to 50°C, ideally approximately 40°C. Heated stock is delivered by a pump 20 along a supply line 21 which terminates in a flexible section 22 fitted with a stop valve 23. The supply line is connectable by means of a quick release coupling 25 to either of the spray heads 11, each of which is fitted with an in-line filter 27. If one of the spray lines 11 becomes blocked in use a simple quick changeover may be made to the other line 12 by operating the shut off valves 23 and quick release couplings 25. In this way disruption to the continuous production of minced meat is minimised.

Each of the spray lines 11 feeds stock solution to a plurality of spray nozzles 30 which are spaced-apart transversely across a conveyor bed 31 to provide a spray curtain of stock solution as illustrated in Fig. 4. The spray lines 11 are height adjustable through screw threaded rods 32 and associated nuts 33 to adjust the spray pattern for optimum application of stock solution to the cooked mince as will be described in more detail below.

A framework 40 above the conveyor bed 31 along which the cake of cooked mince travels in this case comprises three longitudinally spaced-apart rollers 41, 42, 43 which extend transversely across the bed. The rollers 41, 42, 43 are driven by a common drive (not shown) for controlled operation of the rollers. Each of the rollers 41, 42, 43 comprises a plurality of cooked mince cutting and pick-up blades 45 which extend from the respective rollers 41, 42, 43 to engage the layer of cooked mince to cut the mince into discrete particles and to draw the particles upwardly from the conveyor into the spray curtain to apply the stock solution.

The blades 45 of adjacent rollers are offset for maximum cutting and lift-up of cooked minced particles into the spray curtain.

It will be noted in particular that the spray lines 11 are 5 equi-spaced between adjacent rollers 41, 42 and 42, 43 for maximum efficiency of stock solution take-up by the cooked mince particles.

The invention provides a method and apparatus for preparing cooked mince meat in a highly efficient manner.

The quality of the cooked minced meat produced is optimised as the application of stock solution optimises the organoleptic properties of the meat in a simple, cheap and efficient way.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims (6)

1. A method for preparing cooked mince in a free flowing form comprising the steps of :mincing meat in a mincer; delivering the minced meat onto a conveyor; spreading the minced meat across the conveyor to form a substantially uniform thickness of minced meat across the conveyor; cooking the minced meat on the conveyor in a belt cooker; breaking up the cooked mince into discrete pieces; and, as the cooked mince is being broken up into discrete pieces, applying a stock solution onto the discrete pieces of mince at a rate of from 1% to 10% by weight of the mince.

2. A method as claimed in claim 1 wherein the stock solution is applied to the discrete mince pieces by spraying the stock solution on to the discrete mince pieces as the cooked mince is being broken up, preferably the stock solution is applied in the form of a spray curtain through which the discrete mince pieces are passed as the cooked mince is being broken up, preferably the cooked mince is broken up by rotating a plurality of cutting and pick-up blades through the cooked mince to deliver the discrete mince pieces through the spray curtain, preferably there are two sets of cutting and pick-up blades, each set arranged on a rotatable shaft extending across the bed of cooked mince and the spray curtain is generated by a plurality of spray nozzles extending transversely above the bed between adjacent 5 rotatable shafts, preferably the method includes the step of heating the stock solution prior to application to the discrete particles of cooked mince, preferably the stock solution is heated to a temperature of from 30°C to 60°C, most preferably 10 approximately 40°C, preferably the stock solution is applied at a rate of from 3% to 7% by weight of the cooked mince, preferably the stock solution is applied at a rate of approximately 5% by weight of the cooked mince, preferably the applied stock 15 solution is a meat stock solution of from 10° to 30° Brix, most preferably approximately 20° Brix.

3. Apparatus for preparing cooked mince in a free flowing form comprising:a framework for mounting on a conveyor, at least 20 two cutting and pick-up rollers rotatably mounted in the framework; the rollers being spaced-apart longitudinally with respect to -the direction of travel of a layer of cooked mince on the conveyor; 25 each roller having a plurality of transversely spaced-apart cutting and pick-up blades extending from the roller to engage the layer of cooked mince to cut the mince into discrete particles and to draw the particles upwardly 30 from the conveyor; and - 11 applicator means for applying a stock solution to the cut particles of cooked mince as they are lifted up by the cutting and pick-up blades.

4. Apparatus as claimed in claim 3 wherein the applicator means comprises a plurality of nozzles which are spaced-apart transversely across the conveyor to define a spray curtain for stock solution through which the discrete particles of cooked mince pass, preferably the spray nozzles are positioned above the conveyor between adjacent cutting and pickup rollers, preferably there are three longitudinally spaced-apart cutting and pick-up rollers and spray nozzles are positioned across the conveyor between adjacent rollers, preferably the spray nozzles between adjacent rollers are arranged in-line and are fed from a common stock supply pipe, preferably the cutting and pick-up blades of one roller are offset with respect to the cutting and pick-up blades of an adjacent roller, preferably the apparatus includes:a stock supply vessel; heating means for heating the stock in the supply vessel; and pump means for delivering the heated stock to the stock applicator means, preferably the apparatus includes :a mincer for mincing uncooked meat; a conveyor for minced meat; - 12 delivery means for delivering the minced meat from the mincer onto the conveyor; spreading means for spreading the minced meat across the conveyor; and 5. A belt cooker on which the minced meat is cooked.

5. A method or apparatus for preparing cooked mince substantially as hereinbefore described with reference to the accompanying drawings and cooked

6. 10 mince whenever prepared by a method as claimed in claim 1 or 2 and/or using an apparatus as claimed in claim 3 or 4.