TH93176A - The process of producing sausage casings and sausage-based meat products; such sausage casings and meat products are manufactured. - Google Patents

Abstract

------28/02/2562------(OCR) Page 1 of 1. Abstract of Invention. The invention describes a process for the production of marked casings and marked meat products. The process begins with the casing via a rolled, tubular casing, where a coloring component is coated on at least one portion of its surface in the production of marked casings, which is then selectively transferred to the meat products stuffed in the casings. ------------ The invention describes a process for the production of marked casings and marked meat products. The process begins with the casing via a rolled, tubular casing, where a coloring component is coated on at least one portion of its surface in the production of marked casings, which is then selectively transferred to the meat products stuffed in the casings.

Claims (20)

------28/02/2562------(OCR) Page 1 of 2 pages. Claims 1. A process for the production of casings with elongated grill marks used for the manufacture of stuffed meat products, based on crimped tubular packaging, consisting of the following steps: impregnation by means of at least one strip of coloring compound along the length of the surface of the crimped tubular packaging. 2. A process for the production of casings with marks used for the manufacture of stuffed meat products as per Claim 1, in which the impregnation of the crimped tubular packaging is achieved by means or a combination of methods selected from dipping, painting, dripping, contact with the impregnated absorbent, spraying, or printing. 3. The process for producing ribbed casings used for the manufacture of stuffed meat products according to Reservation 1, where the coloring component is impregnated in liquid, gel, or frozen form. 4. The process for producing ribbed casings used for the manufacture of stuffed meat products according to Reservation 1, where impregnation is achieved at temperatures between -10°C and 25°C. 5. The process for producing ribbed casings used for the manufacture of stuffed meat products according to Reservation 1, where after impregnation, an additional drainage step is performed to reduce any excess unwanted coloring component. 6. The process for producing ribbed casings used for the manufacture of stuffed meat products according to Reservation 1, where impregnation of the coloring component is achieved on the entire outer or inner surface of the ribbed tubular packaging. 7. The process for producing ribbed casings used for the manufacture of stuffed meat products according to Reservation 1, where two opposing longitudinal strips are impregnated on the outer or inner surface of the ribbed tubular packaging. 8. The process for producing casings used for the manufacture of stuffed meat products under Reputation 1, where the coloring composition includes at least one coloring agent selected from liquid smoke, caramel, caramel fraction, food coloring, reducing sugars, hydroxyacetaldehyde, mellose, and mixtures thereof.9. The process for producing casings used for the manufacture of stuffed meat products under Reputation 8, where such reducing sugars are selected from glucose, dextrose, fructose, galactose, lactose, maltose, mannose, fucose, xylose, erythrose, threose, corn syrup, high-fructose corn syrup, maple syrup, whey, honey, molasses, burnt sugar, starch in the dextrinization process. (dextrinization) and its mixtures. Page 2 of 2, page 10. The process for producing the sausage used for the production of stuffed meat products under Patent 1, in which the sausage components consist of at least one selected compound from the group of proteins, thickening agents, spreading modifiers of the sausage coloring components, surfactants, pH regulators, stabilizing agents, preservatives, antioxidants, chelating agents and their mixtures.11. The process for producing the sausage used for the production of stuffed meat products under Patent 1, in which the sausage components consist of 12. The process for the production of crimped dough used for the manufacture of stuffed meat products under Patent 1, in which the dough is subjected to treatment affecting its surface characteristics, adhesion, color, permeability, and form before impregnation with the coloring compound. 13. The process for the production of crimped dough used for the manufacture of stuffed meat products under Patent 12, in which the dough incorporates selected compounds from the protein group and modifiers of the diffusion of the coloring compound before impregnation with the said coloring compound. 14. The process for the production of crimped dough used for the manufacture of stuffed meat products under Patent 1, in which the crimping of the dough is performed. It consists of folding by creating a major spiral pattern on the outer surface of the crimped tube packaging. 15. The process for producing elongated slit packaging used for the production of stuffed meat products under Patent 1, which consists of: the addition of a viscosity enhancer to the coloring compound before dyeing is applied to the surface of the crimped tube packaging to reduce the tubular movement of the coloring compound during folding of the crimped tube packaging. 16. The process for producing elongated slit packaging used for the production of stuffed meat products under Patent 1, in which the coloring compound is applied in gel form. ------------ May 19, 2017 1. The process for producing elongated slit packaging used for the production of stuffed meat products, based on crimped tube packaging, which consists of the following steps: saturation by means of at least a strip of coloring compound along the length of the surface of the crimped tube packaging. ---------------------------------------------------------------------------------------------------------------------- 1. The process of manufacturing packaging that contains markings used for the production of stuffed meat products, securing a package resembling a crimped tube as a base, which is characterized by its composition; coating by means of a component that gives color to at least one portion of the surface of the crimped, tube-like package. 2. The process of manufacturing the marking of the tubular, crimped packaging used for the production of stuffed meat products under Claim 1, which describes the characteristics of the coating of the tubular, crimped packaging, which is accomplished by means or a combination of methods selected from dipping, painting, dripping, contact with an absorbent coating, spraying, or printing. 3. The process of manufacturing packaging containing a marked filling used for the production of stuffed meat products under either of the claims 1 and 2, which characterizes the coloring component and is coated in liquid, gel, or frozen form. 4. The process for manufacturing the marked stuffing packaging used for the production of stuffed meat products under any one of Reservations 1 through 3, which provides the coating characteristics, is accomplished at temperatures between -10°C and 25°C. 5. The process of manufacturing packaging containing marked stuffing used for the production of stuffed meat products under any one of claims 1 to 4, which characterizes the product after coating, involves an additional drainage step to absorb any excess, unwanted coloring components. 6. The process of manufacturing the packaging of the marked stuffing used for the production of stuffed meat products under any one of Reservations 1 through 5, which provides that the coating characteristics of the coloring component are completed on the entire outer or inner surface of the tubular, crimped packaging. 7. The process of manufacturing the marking of the stuffing packaging used for the production of stuffed meat products under any one of Reservations 1 through 5, which provides the coating characteristics of the coloring component to be completed which defines at least one strip on the outer or inner surface of the tubular, crimped packaging. 8. The process of manufacturing the marked packing material used for the production of stuffed meat products, as per claim 7, which provides that the coating characteristic is achieved on at least one longitudinal strip on the outer or inner surface of the crimped, tubular packing. 9. The process of manufacturing a packing material with markings used for the production of stuffed meat products under either claim 7 or 8, which features two contrasting longitudinal strips coated on the outer or inner surface of a crimped, tubular packing. 10. The process of manufacturing the packaging of the stuffed meat products under any one of the claims 1 through 9, which characterizes the coloring components, contains at least one coloring agent selected from liquid smoke, caramel, caramel components, food coloring, reducing sugar, hydroxyacetaldehyde, mellose and mixtures thereof. 11. The process for manufacturing the filling material with markings used for the production of stuffed meat products under claim 10, which characterizes the reducing sugars as mentioned above, is selected from glucose, dextrose, fructose, galactose, lactose, maltose, mannose, fucose, xylose, erythrose, threose, corn syrup, high-fructose corn syrup, maple syrup, whey, honey, molasses, burnt sugar, dextrinized starch and mixtures thereof. 12. The process for manufacturing the filling material bearing the markings used for the production of stuffed meat products under any of the claims 1 through 11, which characterizes the coloring components, includes at least one compound selected from the group of proteins, thickeners, spreading modifiers of the coloring components in the filling material, surfactants, pH regulators, stabilizers, preservatives, antioxidants, chelating agents and mixtures thereof. 13. The process for manufacturing embossed casings used for the production of stuffed meat products under any one of Reservations 1 through 12, which classifies the characteristics of the embossed casings used as being selected from: - Low-quality cellulose embossed casings - Recycled collagen embossed casings - Cellulose embossed casings reinforced with fibrous material - Plastic embossed casings 14. The process of manufacturing the filling material with markings used for the production of stuffed meat products under any one of Reservations 1 through 13, which characterizes the filling material, is transferred to a substance that affects the surface characteristics of adhesion, color, permeability and form of the substance before the coating of the coloring component. 15. The process for manufacturing the marked stuffing packaging used for the production of stuffed meat products under claim 14, which provides that the characteristics of the stuffing packaging include compounds selected from the protein group and substances that modify the dispersion of the coloring components prior to the coating of the coloring components. 16. The process of manufacturing the crimping of the stuffing packaging with markings used for the production of stuffed meat products under any one of Reservations 1 through 15, which characterizes the crimping of the stuffing packaging, involves crimping by creating a core coil pattern on the outer surface of the crimped packaging. 17. Packaging containing a filling bearing the manufacturing mark in accordance with the procedures of any one of Claims 1 through 16. 18. The process of producing marked meat products, which are characterized in it, involves stuffing a mixture of wheat flour into meat in a marked packaging, as per claim 17. 19. The process in which meat products marked under claim 18 are characterized in the coloring component is moved from the stuffing package to the meat-mixed wheat flour during stuffing and the process of the meat-mixed wheat flour in the tubular package which is rolled and crimped. 20. Meat products bearing the mark are manufactured in compliance with the processes of any one of claims 18 to 19.