DE102005026813A1 - Apparatus for rapidly cooling raw fresh sausage products in liquid-proof casings, e.g. barbeque sausages, by passage through force-cooled aqueous solution of freezing point lowering agent, e.g. common salt - Google Patents

Abstract

In apparatus for rapidly cooling raw fresh sausage products in a closed, liquid-proof casing, the products are passed through a force-cooled aqueous solution (3) of a freezing point lowering agent. An independent claim is included for a cooling plant incorporating the apparatus, which includes a strip of grating (1) on which the product is passed in an insulated tunnel through the force-cooled solution (3), a rinsing bath (6) and a post-treatment zone (8) for draining the rinsing fluid.

Description

The Development includes a new device and a new process for quick cooling of preferably roasted sausages and similar raw Fresh sausage products to be processed in closed liquid densities wrap like natural guts, artificial casings, Plastic films and similar materials by convective action directly in the production chain between To fill and packaging. But also other applications of this principle of action are possible.

A Condition that fresh sausage products, such as original Thuringian Sausages, Not frozen, not preserved and not cooked as fresh Goods can be marketed, is that the sausages cooled down immediately after the production of about 12 ° C + 2 ° C, packed and in a closed cold chain delivered in a special packaging to wholesalers and retailers become. Only then allowed sold within 5 days of production as fresh produce become a much larger market.

Otherwise can only be shipped within 2 days including manufacturing day in the environment of the place of production.

The Hygienic and organizational regulations are in the minced meat regulation regulated.

The offered industrial refrigerators are procedurally geared to mass production and comply not the specific requirements regarding the taste and physical requirements of consumers for e.g. uncooked roast sausages. The Durable by broths or freezing is for does not accept certain products because it and originality claim accounted for.

The chilled Meat is minced in the cutter, it is caused by the intense supplied Energy considerable heat.

applied Alternative methods differ in addition to the recipe compliance with the temperature regime when cutting, filling and postquenching at 2 ° C.

These Temperature is different for each producer by adding water ice, carbon dioxide snow or blowing in liquid Nitrogen.

at the latter must not fall below a certain process temperature Otherwise, due to the high viscosity no tight filling of Sheaths / intestines is possible the filling consistency is unfavorable in certain circumstances is an extra aftercooling required, in addition, the process is expensive.

at the use of carbon dioxide snow / dry ice when cutting occurs in addition to the temperature drop before plugging in the mass carbon dioxide, which produces a slightly sour taste and rejected by quality-conscious customers becomes.

Only the addition of water ice does not affect the quality negative, but has limits because of the addition of water.

At the cooling down of the bottled Product e.g. with dry ice or undercooled air are close to the surface partial freezing zones created the the casings or casings and the filling mass extremely unfavorable influence or even for certain processing, e.g. can damage by freezer burn.

task The invention is characterized by an intensive property-preserving cooling in a suitable medium, which encloses the material evenly, both the cooling in the Production process as also by rinsing effect a distance superficially to reach adhering germs from the processing.

By the invention will be compared achieved significant technical advantages.

Of the Pass through the cooling device is made up of productivity and tastes within 10-15 Minutes.

The Cooling medium, does not have too high a temperature gradient to the surface. By slow movement in the cooling medium an all-round irrigation, unsealed sausages are not watered down or emptied.

controlled warranty same process temperatures on all surface areas Control of the circulation and the temperature.

The cooling medium is adjustable and does not lead to influence the taste and seasoning by diffusion through the intestines,

The Procedure worked without chemical additives, except for food approved fresh holders for pH regulation.

Of the for fresh produce optimal ph value of 5.6-5.9 and the defined microbiological limits are obtained.

When cooling medium become liquids used, which have no properties as monitored waste or gain in the process, they can be discharged into the wastewater.

The Device is in the production line between filling and Packing arranged, the discharge in Nebenlinien or rooms or Repeated relocation / transhipment is not required

The costs for Consumables and equipment are lower than in the state of technology

The technical realization should be in a continuous flow system with the help a watery one Solution, by controlled hypothermia The temperature reduction is produced without the required properties to influence negatively.

For this purpose, the goods to be cooled are placed on a continuously running grid belt ( 1 ) and placed in an isolated tunnel ( 2 ). There, the tape runs into a forced-cooled aqueous solution ( 3 ) of a freezing point-lowering substance, which may have a temperature of +2 to -5 ° C for example for roast sausages. The solution consists of water and preferably common salt, in a concentration of 2-20 vol .-%. By further variations of the composition, other suitable cooling media can be used.

The heat absorbed by the cooling medium is preferably via surface heat exchanger and a controllable cooling unit ( 4 ) dissipated.

The Control of cooling capacity is preferably used in relation to quantity, but also the manual Regulation over the flow rate and the temperature of the cooling medium is possible as an alternative.

By controlling the process temperatures and the circulation of the optimum temperature gradient is set, which ensures the intended temperature reduction within the passage section. In an advantageous embodiment, a closed circuit ( 5 ) with constant proportionate replacement of the solution, it is also possible to exchange the solution according to microbiological limits in total.

At the end of the cooling section, the goods to be cooled are passed through a rinsing bath ( 6 ) with closed circuit ( 7 ) to remove any taste-affecting residues of the cooling solution.

By the movement of the chilled goods in the cooling and rinsing media will be additional Effect of a reduction in the surface of adherent germ number used, which is additional positively affects the microbiological parameters.

The rinsing liquid should be placed on an overrun track ( 8th ) and the goods to be refrigerated receive the packaging moisture.

In a further embodiment, in an air stream ( 9 ), which can achieve both a post-cooling and a superficial heating depending on the process objective, the packaging moisture can be changed.

The individual components are on a frame ( 10 ) stored in the list of reference symbols

1

mesh belt

2

tunnel

3

aqueous solution

4

cooling unit

5

Coolant circuit

6

rinse

7

rinsing liquid

8th

trailing route

9

Dry air flow

10

frame

Claims (11)

Device for the rapid cooling of raw sausage products to be processed raw in a closed, liquid-tight casing, in particular roasted sausages, in which the fresh sausage products are passed through a forced-cooled, aqueous solution ( 3 ) of a freezing point depressant substance. Apparatus according to claim 1, characterized in that the fresh sausage products pass through the positively cooled, aqueous solution ( 3 ) on a continuously moving grid belt ( 1 ) are located. Device according to claim 1, characterized in that the aqueous solution ( 3 ) is a saline solution having a concentration of 2 to 20% by volume of common salt. Device according to one of the preceding claims, characterized in that the aqueous solution ( 3 ) has a temperature of -5 ° C to 2 ° C. Apparatus according to claim 1 or 2, characterized in that the forced cooling by means of the aqueous solution ( 3 ) in an isolated tunnel ( 2 ) he follows. Device according to one of the preceding claims, characterized in that the of the positively cooled, aqueous solution ( 3 ) absorbed heat through a surface heat exchanger and a controllable cooling unit ( 4 ) is discharged. Device according to one of the preceding claims, characterized in that the device comprises means for regulating the rotational speed and / or the temperature. Device according to one of the preceding claims, characterized in that the forced-cooled solution ( 3 ) in a closed circuit ( 5 ) with a constant proportionate exchange. Arrangement for the rapid cooling of raw sausage products to be processed raw with a device for rapid cooling according to one of the preceding claims, wherein the grid belt ( 1 ) with the fresh sausage products in an isolated tunnel ( 2 ) a forced-cooled solution ( 3 ), a rinse bath ( 6 ), and subsequently an overrun track ( 8th ), to drain the rinsing liquid, passes through. Arrangement according to claim 8, characterized in that the rinsing liquid in a closed circuit ( 7 ) with constant proportional exchange. Arrangement according to claim 8, characterized in that in the region of the trailing distance ( 8th ) the grid band ( 1 ) with the fresh sausage products with a directed air stream ( 9 ) is applied.