CH664907A5 - METHOD FOR CONTROLLING THE CUTTER. - Google Patents

Description

DESCRIPTION

The invention relates to a method for controlling the chopping, in particular for producing the sausage meat for scalded sausage and fine meat raw sausage.

Cutting is a main step in the production of cooked sausage. The ingredients required for each type of cooked sausage are crushed, homogenized and emulsified with the addition of water. The mixture created in this way is called sausage meat and is the basic mass for the end product, boiled sausage, which is produced from the sausage meat after special heating processes. The sausage meat is made similarly for fine sausage meat, but without the addition of water.

So far, special experiences have been required for cutting because the specific properties of the meat have to be taken into account, especially with regard to the water-binding capacity.

The most complex process is hand-operated cutter, which can only be carried out by experienced specialists. The control of the cutter process takes place only by gripping the sausage meat by hand. The cutter master then determines the amount of bulk water and the time of termination. The quality of the meat depends to a large extent on the experience of the specialist staff.

With modern program-controlled cutting mixers, the manual effort is reduced and extends to the correct dosing of meat, fat and water. The prerequisite for this is the specification of fixed processing parameters (cutter duration, time of water pouring, amount of bulk water). However, since the meat does not have the same chemical-biological properties, it is necessary to specify the processing parameters of unfavorable meat properties for the program in order to guarantee the success of each batch. The result of this is that the quality of the sausage meat fluctuates and the water is not always used to bind it.

The aim of the invention is a consistently good sausage meat quality using the legally permitted addition of water.

The object of the invention is to control the dosage of the bulk water or the determination of the switch-off time depending on the specific properties of the respective type of meat.

According to the invention, the object is achieved in that the electrical power consumption of the drive motor of the knife shaft is measured and, after passing through the power maxima, the water is added or the motor is switched off as a function of the meat to be produced.

Preferably, to produce the sausage meat after passing through the first maximum of the power consumption, a first, preferably the main amount of water is metered in and after passing through the next maximum either a further, now preferably small, amount of water is added and this step is repeated until after the addition of water does not increase or hardly increases the power consumption or continuously adds a small amount of water until the power consumption decreases.

In order to produce a meat for fine meat sausage, such as mettwurst or fine tea sausage, the motor is switched off after a short, predetermined time after passing through the maximum power consumption.

The bulk water dosing is controlled objectively depending on the performance curve after dosing. The water-binding capacity of the respective type of meat can be fully used and at the same time a good quality can be ensured. When producing the sausage meat for fine meat sausage, the time at which the maximum is passed is a reliable criterion from which the switching off of the motor can be precisely controlled, taking into account the meat properties. This also opens the way for automatic control of a cutter for the sausage meat production.

Show in the drawings

1 is a diagram of a cutter automatically controlled by the method,

2 the process sequence for producing the sausage meat in a first variant,

Fig. 3 shows the procedure for producing the sausage meat in a second variant and

Fig. 4 shows the process flow for producing the sausage meat for fine-fried raw sausage.

In the cutting mixer 1, sausage meat is prepared for the production of cooked sausages. The knife shaft is driven by motor 2, the ejection mushroom by motor 3 and the cutter bowl by motor 9. A power meter 5 is connected to the motor 2 via a current transformer 4. Its output signal is connected to a microprocessor 6. The microprocessor controls the addition of bulk water 7 via an actuator or a solenoid valve 8. In addition, it controls all three drives.

First, sausage meat should be made. The cutting mixer is loaded automatically or by hand. At the start of the cutter the power meter remains switched off. There is a high power consumption. After a predetermined short time, the microprocessor switches on the solenoid valve 8 and doses the amount of bulk water to be expected. At the same time, he also switches on the power meter. After an initially steep drop in the power requirement, the power consumption of the motor 2 increases again with the increasing mixing up to a now lower maximum. The microprocessor then triggers a new addition of a now smaller amount of water.

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This process is repeated one or more times until the increase in power consumption after the last addition of water is only slight. The ejection mushroom is sunk in and the sausage meat is conveyed out of the cutter bowl.

A second variant for controlling the cutter is shown in FIG. 3. After the main amount of water, a small amount of water is constantly added until the power consumption drops.

664 907

The same device can be used in the production of sausage meat for fine sausage meat. However, as is known, no water is added. In this case, only the point in time at which the cutter process was terminated must be precisely determined. This point in time is reached shortly after driving through the maximum, the time span depending on a threshold value meter assigned to the power meter being easy to determine in a few experiments.

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3 sheets of drawings

Claims (4)

664 907 1. A method of controlling the cutter, characterized in that the electrical power consumption of the drive motor of the knife shaft is measured and, after passing through the power maxima, the water is added or the motor is switched off as a function of the meat to be produced. 2. The method according to claim 1, characterized in that to produce the sausage meat for cooked sausage after passing through the first maximum of the power consumption, a first, preferably the main amount of water is metered in and after passing through the next maximum, a further, now preferably small amount of water is added and the last Repeat step until the power consumption does not increase or hardly increases after adding water. 2nd PATENT CLAIMS 3. The method according to claim 1, characterized in that for producing the sausage meat for cooked sausage after passing through the first maximum of the power consumption, a first, preferably the main amount of water is metered in and after passing through the next maximum, a small amount of water continuously flows until the power consumption decreases. 4. The method according to claim 1, characterized in that for the production of a sausage meat for fine meat sausage, such as Mettwurst or fine tea sausage, the motor still works for a short, predetermined time after passing through the maximum power consumption and is then switched off.