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WO1988009623A1 - Procede et installation de traitement de saucisses echaudees - Google Patents

Procede et installation de traitement de saucisses echaudees Download PDF

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Publication number
WO1988009623A1
WO1988009623A1 PCT/EP1988/000520 EP8800520W WO8809623A1 WO 1988009623 A1 WO1988009623 A1 WO 1988009623A1 EP 8800520 W EP8800520 W EP 8800520W WO 8809623 A1 WO8809623 A1 WO 8809623A1
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WO
WIPO (PCT)
Prior art keywords
air
sausages
thermal treatment
treatment
scalded
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1988/000520
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German (de)
English (en)
Inventor
Gerhard Fessmann
Klaus-Dieter Fessmann
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Individual
Original Assignee
Individual
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Filing date
Publication date
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Publication of WO1988009623A1 publication Critical patent/WO1988009623A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Definitions

  • the invention relates to a method for treating scalded sausages according to the preamble of claim 1 and a system for performing this method.
  • External drying of the scalded sausages means that their surfaces, i.e. the outer surfaces of their casings containing the sausage masses are dried.
  • Reddening of scalded sausages is a treatment that is used to give the originally gray sausage mass of the scalded sausage a reddish flesh color. This is done by adding at least one substance - also called reddening agent - to your sausage mass that causes the reddening, the boiled sausage being heated to accelerate the reddening.
  • the invention is preferably provided in connection with reddening of the cooked sausages. Preferably, it can also be provided in connection with smoked sausages.
  • the invention can also be used when the cooked sausages have been treated after they have been dried externally in the relevant manufacturing plant or after the external drying has been subjected to any one or more other treatments which are not used for smoking.
  • the treatment chamber was set up, blown out and a large quantity / time of fresh air corresponding to the amount of exhaust air continuously sucked in from the outside atmosphere or the relevant manufacturing room, i.e. sucked in from outside the treatment chamber and mixed with the remaining exhaust air returned to the treatment chamber as recirculated air and introduced into the treatment chamber together with it as supply air , the desired air temperature of approximately 55 to 70 ° C. being maintained in the treatment chamber by heating the supply air or mostly the air in the treatment chamber.
  • This smoking is at suitable high temperatures of generally 60 to 70 ° C over a period of time tailored to the scalded sausages in question.
  • the smoking time for cooked sausages can usually last for 15 to 30 minutes, especially for other cooked sausages it can also be longer or shorter.
  • So-called boiling or scalding can also follow the smoking, in which hot steam is introduced into the treatment chamber while maintaining an internal temperature in the treatment chamber of approximately 70 to 80 ° C.
  • Incense trolley with a capacity of approx.
  • the too hard casing of such scalded sausages also leads to the formation of wrinkles, so that they have often become unsightly just a few hours after their production.
  • gentle and even external drying of the cooked sausages should also be possible in a short time. It should also be possible to ensure that the casings of the cooked sausages are preserved gently.
  • This method according to the invention is suitable for all types of cooked sausages, such as. B. cooked sausages, too which also include Viennese sausages, Frankfurt sausages, cracked sausages, meat sausages, ham sausages and other cooked sausages.
  • the first thermal treatment of the scalded sausages is carried out in the treatment room in such a way that the surfaces of the scalded sausages, if they were previously dry, become moist or, if they were already moist, remain moist.
  • the relative humidity of the air acting on the scalded sausages during the first thermal treatment is therefore high or becomes high, and can preferably be 90 to 100%.
  • the air used to dry the scalded sausages externally during the second thermal treatment is to be provided in such a way that the scalded sausages which are still warm or hot from the first thermal treatment are dried externally, ie that the moisture present on them at the end of the first thermal treatment evaporates. So it is supplied with the necessary heat of evaporation, which already corresponds to a thermal treatment, the moisture evaporated from the scalded sausages being removed by the changed air to which the scalded sausages are exposed, so that this air already serves for the external drying of the scalded sausages .
  • This heat of vaporization can be applied by the air and / or by the intrinsic temperature of the cooked sausages, preferably at least to the extent of 0.5%, particularly advantageously essentially by heat coming from the cooked sausages.
  • the second thermal treatment can also influence the surface temperature of the cooked sausages preferably lower.
  • the external drying of the cooked sausages previously heated by the first thermal treatment, which forms a second thermal treatment of the cooked sausages is thus brought about by exposing the surfaces of the cooked sausages, which are still heated, to drying such air which they externally with the assistance of their high surface temperatures dries quickly.
  • the relative humidity and / or the temperature of the air used to dry the scalded sausages must be lower, preferably considerably lower than the relative humidity and / or temperature of the air used for the first thermal treatment of the scalded sausages. It is particularly expedient if the temperature of the air used to dry the cooked sausages is considerably lower than the temperature prevailing on their surface at the end of the first thermal treatment of the cooked sausages. Even if this air should have a relatively high relative humidity, the higher temperature of the
  • the boiled sausages can be dried unusually quickly, evenly and gently to reach. Even if the scalded sausages are arranged side by side on a trolley or on a circulating conveyor, uniform and rapid external drying is possible, which also significantly reduces the overall treatment time for the scalded sausages. Their casings are also preserved gently, which is particularly important if they are made of natural or synthetic casings. For external drying no external energy is required or, if you want to dry by supplying air tempered with energy, you can do with only a little energy, because you do not have to dry with hot air, but can be dried with air, its temperature is significantly below the temperature of the boiled sausages to be dried externally.
  • the first thermal treatment preceding the drying can take place entirely without the supply of fresh air to be heated, in particular when the first thermal treatment takes place in a purely recirculated-air mode or recirculated-air mode. If the first thermal treatment takes place in a tunnel through which the scalded sausages are continuously conveyed by means of a circulating conveyor, a small amount of fresh air can inevitably take place at the entrance and exit of the tunnel, but this is not intended and that in the Tunnels entering fresh air during the first thermal treatment are at most only small and the energy required to heat them up is negligible.
  • the energy required for heating the air that is applied to the scalded sausages is very low, since apart from the scalded sausages and the bogies, only or practically only the air in the treatment room and in recirculation mode the air in the relatively small amount of air located in the circulating air conveyor must be heated. So there are unusually large energy savings in addition to the many other advantages.
  • the air in the treatment room during the first thermal treatment is mixed with smoke serving to smoke the cooked sausages during this first thermal treatment, preferably from the beginning.
  • the scalded sausages can be smoked as early as during the first thermal treatment, preferably simultaneously with the reddening, preferably from the start of the first thermal treatment. If smoking is used, this smoking may be the only smoking process to which the scalded sausages will be subjected, or it may be followed by a second smoking process in the same or a different treatment chamber after the scalded sausages have been dried externally, or it may be smoked only after the external drying.
  • the invention also breaks with the previous view that cooked sausages should only be thermally treated at constant or with increasing temperature.
  • the method according to the invention also achieves further advantages. Et al little scalded water is removed from the scalded sausages during the first thermal treatment and the subsequent drying of their surfaces, so that there is less weight loss than in the known method described at the outset. The surface of the scalded sausages also remains firm, which prevents wrinkling and leads to a fresh and appetizing appearance and a larger or larger-looking exterior.
  • the boiled sausages are mixed with reddening agents, the boiled sausages also blush due to their warming.
  • the temperature of the air used for the external drying of the scalded sausages can preferably be a maximum of 65 ° C, for example approx. 60 ° C, often in the range or in the wider range of the temperature of the room air in rooms which serve the permanent residence of people, i.e. in Range of preferably 14 to 27 ° C, preferably in the range of 17 to 25 ° C, in particular in the range of
  • the temperature of the air used for drying can also be higher or lower, preferably a maximum of 35 ° C and / or preferably a minimum of 4 ° C, but possibly also warmer or colder, particularly suitably at least 10 ° C or at least 12 ° C , often at least 17 ° C.
  • the relative humidity of the air used for external drying must of course be such that it can dry the scalded sausages externally, whereby it warms up on the still warm or hot scalded sausages and can thus absorb more moisture, which further accelerates the drying.
  • the relative humidity and / or temperature of this air, which serves to dry the scalded sausages externally can be in the ranges which prevail outside the treatment room for the scalded sausages in the relevant production room for the stay of operators, that is to say, for example, 45 to 80%. relative humidity and / or 17 to 33 ° C, without the invention being limited thereto.
  • the air used for external drying needs not to be blown onto the cooked sausages, although in many cases this can also be provided expediently, since it is normally fully sufficient and therefore preferably provided for the process according to the invention to simply dry the cooked sausages externally in a drying zone
  • the first thermal 15 treatment in a treatment chamber preferably a chamber or tunnel takes place, advantageously 45 prevailing in the sufficiently high for the first thermal treatment temperatures generally up to 75 ° C and that to dry the outside
  • the treatment of the scalded sausages can be completed and one or more treatment courses can follow, preferably smoking and / or boiling or scalding and possibly also other treatment courses.
  • the invention it is not absolutely necessary to connect a smoking treatment to the external drying, but this can possibly take place during the first thermal treatment and / or the treatment of the cooked sausages can be finished after the external drying or can be carried out on this external drying connect one or more treatments that are not for smoking, but preferably after the external drying, smoking can follow.
  • the external drying as provided by the invention, makes the scalded sausages for subsequent smoking, if this is provided Prepared particularly well and evenly and can be so warm or hot after external drying and thus at the beginning of such smoking that smoking can be carried out more energy-efficiently and the smoking time can be shortened.
  • Fig. 4 shows a variant of a treatment chamber.
  • Fig. 1 denotes a treatment chamber which has a housing 18 which has large pivoting doors 11, 12 on two opposite sides.
  • a horizontal, vertical or inclined tunnel can also be provided in a manner not shown, the entrance and exit of which can be blocked or shielded, for example by air curtains, against the ingress of fresh air, and through which the cooked sausages are moved by means of a circulation conveyor can.
  • the treatment chamber 10 shown in FIG. 1 is a circulating air conveying device 13 arranged on the outside of its housing 18 for circulating air operation assigned, which suck in exhaust air from it through a suction line 16 'by means of a fan 14 and heat it by means of an air heater 15 connected downstream of it, and can return this entire exhaust air into the chamber 10 through line 16 as supply air forming recirculating air.
  • the chamber 10 with the circulating air conveyor 13 form during the first thermal treatment of boiled sausages located in the chamber 10, such as. B. cooked sausages, Viennese sausages, Frankfurt sausages, cracked sausages, meat sausages or other cooked sausages an externally air-sealed system, in which no fresh air is introduced.
  • the air temperature in the chamber 10 can be regulated by means of a control device (not shown) which has at least one arranged in the chamber 10 or in the circulating air conveying device 13
  • Treatment takes place heating of the scalded sausages located in the chamber 10 takes place, with the first thermal treatment of the scalded sausages taking place in a manner known per se Contain reddeners
  • this treatment chamber 10 is also assigned a schematically indicated smoke generating device 20 which serves to generate smoke, which can preferably be hot.
  • This smoke can be introduced by means of the fan 14 into the treatment chamber 10 for smoking, preferably for hot smoking the scalded sausages by means of the line 21 connected to the suction line 16 ', the chamber 10 through an air washer 24 or the like displaced exhaust air is pressed out of the chamber 10.
  • the exhaust air line 25 having the air washer 24 is shut off, for which purpose a shut-off valve 26, which normally shuts it off and is only opened when smoke is introduced into the treatment chamber, is arranged in this line 25 .
  • the recirculation mode is switched on, that is, the fan 14 constantly sucks the smoke-smoked air from the chamber 10 and all of the smoky air extracted by it through the air heater 15 and line 16 into the Chamber 10 returns, whereby the temperature of the smoky air can also be regulated to desired values during smoking.
  • the scalded sausages 19, which are scalded sausages, for example, are in this exemplary embodiment on moving parts 17 suspended, which form mobile wagons, which - even if smoked - are also known as smoking wagons and each of which can have, for example, two cubic meters of capacity.
  • the treatment chamber 10 for example, there is space for two such bogies, but usually more than two such bogies 17 or even just one bogie 17.
  • two such bogies 17 with the raw ones suspended from them are then used in the exemplary embodiment , untreated scalded sausages are moved into the treatment chamber 10 and their doors 11, 12 are closed, so that the treatment chamber is sealed airtight to the outside.
  • the fan 14 With the exception of the inlet and outlet of the circulating air conveying device 13, the fan 14 of which continuously extracts exhaust air from the treatment chamber 10 during operation and through the
  • the treatment chamber 10 is closed to the outside.
  • the air temperature in the treatment chamber 10 can be regulated to adjustable values by means of a control device (not shown) by means of the air heater 15 which it controls.
  • the scalded sausages in the chamber 10 are then subjected to the first thermal treatment.
  • the relative humidity of the air in it increases due to the fact that the scalded sausages release moisture into the circulating air, preferably until they are saturated, due to their heating.
  • this chamber is retracted externally, it can remain externally moist during the first thermal treatment and is still moist at the end of the first thermal treatment. If they are retracted externally dry, they become externally moist during the first thermal treatment, so that in any case they are externally moist at the end of the first thermal treatment. It is also possible, during this first thermal treatment, to introduce smoke into the chamber 10 by means of the smoke generating device 20 by opening the valves 32 and 26 and thus to smoke the cooked sausages simultaneously with the heating and the reddening, but this does not change the fact that they are on the At the end of the first thermal treatment.
  • the scalded sausages located in the chamber 10 can preferably be heated to surface temperatures of generally at least 45 ° C and normally not more than 75 ° C, preferably to about 55 to 65 ° C, the latter temperature range and others. can be provided in particular for cooked sausages.
  • the cooked sausages Due to the heating during the first thermal treatment, the cooked sausages can give off moisture and the only circulated hot air flowing through the chamber 10 thereby increases their humidity to generally about 90 to 100% relative humidity, with the result that the cooked sausages mist up on the outside with moisture or remain moist and are in any case externally moist at the end of the first thermal treatment. They are therefore quickly dried externally after this first thermal treatment, since otherwise there is a risk that their color or their later smoke color will become unsightly and they will also suffer damage.
  • the right-hand door 12 of the chamber 10 is opened and the two undercarriages 17 with the scalded sausages 19 are moved from the chamber 10 into the manufacturing space 30, within which the chamber 10 is placed on the floor 31 thereof is.
  • the usual room air temperatures can prevail, such as are conducive to long-term residence of people, that is to say generally temperatures of approximately 14 to 27 ° C. preferably from 18 to 25 ° C., which now also serve for the rapid drying of the scalded sausages 19, which hang on the two undercarriages 17 moved out of the chamber 10 while they are still warm or hot.
  • the room air temperature of the manufacturing room 30 is not changed for drying the still warm or hot cooked sausages 19.
  • the scalded sausages 19 hanging on the bogies 17 dry surprisingly quickly on the surface, for example often in as little as 1 to 2 minutes, and in fact completely uniformly, the ambient air in the manufacturing room 30 only flowing around them by convection.
  • the treatment of the scalded sausages 19 can be ended or one or more further treatment courses can follow.
  • the scalded sausages are still smoked and / or boiled or scalded, and this can preferably also be carried out in the treatment chamber 10 shown in FIG.
  • the normally closed shut-off valve 26 is opened and the incoming smoke pushes exhaust air out of the chamber 10 through the line 25 and the air washer 24.
  • the valves become 26 and 32 are closed again and then, if necessary, pure air recirculation takes place by means of the switched on fan 14 of the smoky air located in the treatment chamber and the air circulation device 13.
  • the temperature of the smoky air used for smoking is also regulated, for example to temperatures of 55 to 70 ° C., preferably for hot smoking, the air heater 15 cooperating or being able to cooperate.
  • the smoke can particularly advantageously have at least 90% relative humidity, preferably 100% relative humidity, and can be generated particularly expediently according to the method according to DE-PS 12 38 316 and introduced into the treatment chamber 10 as a gas and / or as an aerosol.
  • the smoke is generated in that superheated steam of at least 150 ° C is passed through sawdust or sawdust. This has the advantage that the generated by this method in the Treatment chamber 10 introduced smoke is transferred to the scalded sausages by condensation.
  • the practically completely uniform surface drying of the scalded sausages resulting from the invention results in a particularly uniform formation of the smoked color and also a shortening of the smoked time and faster formation of the smoked color.
  • boiling or scalding of the scalded sausages can take place in the treatment chamber 10 by introducing steam into them, which device for introducing steam into them is not shown in FIG. 1.
  • the internal temperature of chamber 10 can be, for example, approximately 70 to 80 ° C.
  • the bogies 17 with the scalded sausages 19 suspended on them are always guided in the same directions shown by the arrows through two treatment chambers 10 'and 10' 'in step-by-step treatment processes.
  • the treatment chamber 10 'serves the first thermal treatment of the cooked sausages 19. The between the
  • Treatment chamber 10 'and the intermediate treatment chamber 10 "downstream of it serves as drying zone 45 for rapid drying of the scalded sausages immediately after the first thermal treatment and the right-hand side Treatment chamber 10 "is used for smoking and ' if necessary
  • Drying zone 45 standing bogies 17 therefore dry very quickly and evenly externally in a few minutes at most, and these two bogies 17 are then immediately in with the hot or hot scalded sausages suspended from them in the second treatment chamber 10 "'serving as the smoking chamber is retracted and its doors 11, 12 are closed. Then, for smoking the retracted scalded sausages which are still warm or hot from the first thermal treatment, smoke is passed through the line into this treatment chamber 10" by means of a smoke generating device 20 21 introduced smoke, which is conveyed by a fan, not shown, and the exhaust air displaced by it is discharged from the smokehouse 10 "through line 25 and the air washer 24 or the like. From this smokehouse 10".
  • the scalded sausages can can also be boiled or scalded in this smokehouse 10 "after smoking in the manner described above. As soon as the treatment of the scalded sausages in the smokehouse 10 "has ended, the door 12 is opened and the relevant bogies 17 with the attached scalded sausages are moved out of it. If desired, at least one further treatment process, for example cooling, can then be carried out the cooked sausages take place or the treatment of the cooked sausages can also be ended.
  • at least one further treatment process for example cooling
  • Smoke generating device 20 may also be connected.
  • the fan 14 can be switched on and the smoky air circulated by it, i.e. the smoking smoke is brought to desired temperatures, which can be regulated, by the air heater 15.
  • room air recirculation mode by means of the fans 14, which are arranged outside the chambers for extracting exhaust air from them, room air recirculation mode can also be provided, at least in the chambers 10 and 10 ', as in an exemplary embodiment in FIG. 4 for a chamber 10' ' 'is shown.
  • Chamber 10 or 10 'air is extracted as exhaust air and the entire exhaust air is returned to the chamber without the addition of fresh air.
  • Air recirculation mode is from the concerned
  • Chamber 10 '' 'no exhaust air is extracted, but all the air remains in it during ambient air operation - unless in the case of
  • at least one heating device 33 assigned to it preferably also circulated in it by means of at least one air conveying device 14 ', although in some cases the circulation can also take place by thermal convection.
  • the heat output of the heat exchanger 33 can be controlled by means of a temperature control device (not shown) for regulating the internal temperature of the treatment chamber 10 ′′ ′′.
  • FIG. 3 corresponds with the following differences to the system according to FIG. 1, so that only these differences will be discussed in the following. 3 lead into the line 16 'leading from the treatment chamber 10 to the fan 14 forming an air conveying device in addition to the line 21, two further lines, namely a line 29 and a line 23.
  • the lines 29 and 21 meet briefly in front of line 16 'on a short line leading into line 16', but can also lead into line 16 'at a distance from one another.
  • the line 29 contains a shut-off valve 34 by means of which this line 29 can be opened and shut off, for example, by motor or by hand.
  • This line 29 serves to draw in fresh air, which in this exemplary embodiment is air, which comes from the manufacturing space 30 outside the chamber 10, and which therefore also works in this space 30
  • the fresh air drawn in through line 29 can, if necessary, also be taken from other locations, for example conditioned fresh air, air from the outside atmosphere or other fresh air be sucked in for the second thermal treatment of the cooked sausages without reheating or reheating through the air heater 15 by means of the fan 14 and blown through the line 16 into the chamber 10, the valves 34 and 26 being opened and the valves 32, 39 and 27 are cordoned off.
  • the valve - - 99f- can also be completely or partially continuously or be temporarily open.
  • the doors 11 and 12 of the chamber can be closed in this case, so that only unheated or heated fresh air of generally relatively low relative humidity is introduced into the chamber 10.
  • This type of second thermal treatment is particularly inexpensive and can take place quickly and results in particularly uniform external drying of the cooked sausages.
  • Line 23 is used in the first thermal treatment for at least occasionally introducing hot water vapor of at least 100 ° C., preferably from 100 to 130 ° C., possibly also of even higher temperature, into line 16 ′ generated in a steam generator 22, if this with the valve 39 open and the valves 26 and 34 closed (the valve 32 can also be closed or possibly opened) circulates air which serves for the first thermal treatment of the cooked sausages.
  • the line 23 can be opened and closed by means of the valve 27, which can be controlled by means of an actuator 37 connected to the output of a temperature controller 36.
  • the steam generator 22 alone or primarily serves to heat and rapidly humidify the air which is used for the first thermal treatment of the scalded sausages suspended on bogies 17 in the chamber 10 when the doors 11 and 12 are closed.
  • the temperature controller 36 is used for the first thermal treatment constant or adjustable depending on the time or, another parameter setpoint of the internal temperature of the chamber 10.
  • the temperature in the chamber 10 is measured by a temperature sensor 35 and input to the controller 36 as the actual value.
  • the output of the controller 36 then controls the actuator 37 forming a servomotor in such a way that the shut-off valve 27 for regulating the temperature of the chamber 10 in accordance with the setpoint of this internal temperature of the chamber 10 set on the controller 36 during the first thermal treatment is opened and shut off again is, so that by supplying hot steam into the line 16 'upstream of the fan 14, the temperature of the circulating air in the line 16' is influenced in the manner required for controlling the temperature in the chamber 10.
  • This fan 14 continuously promotes circulating air during the first thermal treatment of the scalded sausages, which it sucks in from the chamber 10 via the line 16 ′ and blows back into the chamber 10 through the air heater 15 and the line 16.
  • the air heater 15 can also be omitted if the temperature of the air in the chamber 10 is to be carried out exclusively by means of hot steam supplied by the steam generator 22. Or, as described, the air heater 15 can be used to heat fresh air which serves for the second thermal treatment and which the fan 14 during the second thermal treatment continuously flows through the line 16 into the chamber 10 and out of it through the line 25 again flows out which fresh air through the line 29 is sucked through.
  • This fresh air can in many cases be heated in particular by the air heater 15, for example in such a way that for the second thermal treatment in the chamber 10 a predetermined sensed by the sensor 35 and regulated by a controller by influencing the air heater 15 or a throttle valve for the fresh air temperature, preferably an air temperature of up to 65 C C, preferably from about 60 ° C there without adding this to her from the steam generator 22 steam, not to increase its relative humidity by coming from the steam generator 22 steam. Rather, when the fresh air drawn in through the line 29 is heated, its relative humidity is reduced when the temperature of this fresh air is increased by means of the air heater 15. As a result, the external drying of the scalded sausages in the chamber 10 can be carried out particularly quickly with the doors 11 and 12 closed.
  • This external drying takes place, for example, in such a way that the air conveying device 14, when the valves 27, 39 and 32 are shut off, sucks only fresh air through the lines 29, 16 'when the valve 34 is open and passes them through the air heater 15 and the line 16 into the Chamber 10 promotes.
  • the valve 26 is also opened, so that air constantly flows out of the chamber 10.
  • the bogies 17 carrying them can then be moved out of the chamber 10 after the door 12 has been opened and the bogies 17 on the left-hand side with not yet treated scalded sausages 19 can be inserted into the cams 10 with the door 11 open.
  • the boiled sausages located in the chamber 10 can be subjected to at least one further treatment process after the external drying with the doors 11 and 12 remaining closed, namely by means of smoke supplied by the smoke generating device 20 and / or cooked by means of water vapor supplied by the steam generator 22 or be brewed.
  • this treatment sequence comprises the first thermal treatment, the second thermal treatment on the surface side, i.e. external drying of the scalded sausages and a third, their smoking and possibly cooking or scalding.
  • first thermal treatment serves to heat the cooked sausages to such high temperatures that, in the subsequent second thermal treatment, cause the cooked sausages to dry rapidly externally due to the changed air. If the scalded sausages contain reddening agents, the scalded sausages 19 hanging on the trolley 17 are also reddened in their own juice at medium temperature in the chamber 10 or 10 '.
  • the first thermal treatment takes place in the absence of air. For this purpose, the air in the chamber 10 or 10 'is circulated by means of the fan 14 in recirculation mode and by means of the
  • the duration of this first thermal treatment can be, for example, about 30 minutes at an air temperature of 50 to 60 ° C, for example. It can be advantageous to divide this operation into a first phase, which takes, for example, about 15 minutes at an air temperature of about 45 ° C., in order to avoid boiling of the outer layers of the cooked sausages.
  • a second phase can then follow, which can last, for example, about 15 minutes at a higher air temperature, for example at 55 to 60 ° C., in order to heat the cooked sausages to temperatures which are particularly favorable for later drying.
  • the first thermal treatment which is used to prepare the scalded sausages for the subsequent second thermal treatment by heating them (and possibly also reddening them), can be from about 45 ° to 75 ° C. preferably at the air temperatures provided in each case the shorter the higher the air temperature in the chamber 10 or 10 '.
  • this first thermal treatment at air temperatures of preferably at least 45 ° C. lasts at least 5 minutes, preferably at least 10 minutes - in some cases also at least 20 minutes - and / or usually expediently a maximum of 60 minutes, preferably a maximum of 30 minutes.
  • Broth sausages located in chamber 10 of the plant according to FIG. 3 were subjected to air of a temperature of approx. 70 ° C. and approx. 100% relative humidity for their first thermal treatment for approx. 10 minutes, the temperature of this air being introduced by introducing hot steam through line 23 into line 16 'with valve 34 shut off and valve 32 optionally shut off.
  • the valve 26 was temporarily or continuously slightly open so that exhaust air could flow out of the line 25 in accordance with the supply of water vapor.
  • the length of time of heating the air for the first thermal treatment of initially approximately 20 ° C at the controlled temperature of about 70 ° C in the chamber 10 was about 3 to 5 minutes and after "" reaching the temperature of 70 ° C This temperature was then in the chamber 10 with constant circulation of the air in the circulating air mode by means of the fan 14 for about 10 minutes maintained, wherein the controller 36 in order to maintain the temperature of 70 ° C from time to time a little hot water vapor into the line 16 'by means of the fan 14.
  • the controller 36 in order to maintain the temperature of 70 ° C from time to time a little hot water vapor into the line 16 'by means of the fan 14.
  • the controller 36 in order to maintain the temperature of 70 ° C from time to time a little hot water vapor into the line 16 'by means of the fan 14.
  • this water vapor is conveyed by means of another fan or that there is sufficient overpressure in the steam generator 22 for conveying the water vapor into the line 16 '.
  • the external drying of the cooked sausages in the chamber 10 was carried out by closing the valves 32 and 27 - the valve 39 can be closed or, if necessary, at least partially opened - the valves 34 and 26 are opened and the fan 14 continues to run and now promotes fresh air through line 29 into line 16 and through this into chamber 10 and a corresponding flow of exhaust air flows out of chamber 10 through line 25.
  • This external drying goes very quickly and can be accelerated by heating the fresh air by means of the air heater 15, if desired.
  • shut-off valve 39 in the system according to FIG. 3.
  • the scalded sausages give off moisture and mist up with moisture from the circulating hot or hot air, since, as a result of the recirculation mode, this increases to approx. 90 to even if no water vapor is introduced into the chamber 10 Can accumulate 100% relative humidity.
  • temperatures in the chamber preferably approximately 55 to 75 ° C., particularly advantageously approximately 70 ° C. being able to prevail.
  • Manufacturing room 30 The latter in the system according to FIGS. 1 and 3 is the right-hand position of the relevant bogies 17 and in FIG. 2 the position in the drying zone 45.
  • the temperature is relatively low, preferably 18 to 25 ° C. the moisture on the surface of the boiled sausages, which are still hot or cold from the first thermal treatment, evaporates absolutely evenly and completely, the boiled sausages only changing a little due to the short drying time in, lower their temperature.
  • the temperature of the surface of the cooked sausages at about 60 ° C. at the beginning of the external drying is generally only a few, especially with cooked sausages
  • the external drying of the scalded sausages can also take place immediately after the first thermal treatment in the chamber 10, be it by opening at least one of their doors 11 and / or 12 or when the doors 11 and 12 are closed, as is the case in an exemplary embodiment based on FIG Fig. 3 has been explained.
  • the air temperature in the chamber 10 during the external drying to a predetermined “lower limit value” can also be provided limit, preferably to at least 50 to 65 ° C, so that during this external " !.
  • a temperature limitation to approximately 60 ° C. is particularly favorable.
  • the temperature that prevailed in the chamber 10 during the preceding thermal treatment can expediently be provided higher than the temperature to which the temperature in the chamber "10 is limited during the external drying.
  • the air temperature in the chamber 10 during the first thermal treatment are regulated to approx. 70 ° C and when the boiled sausages are dried immediately afterwards are limited to approx. 60 ° C or regulated to this value.
  • the relative humidity of the air drying them externally is lower or normally lower than during the first thermal treatment, since the external drying by means of air coming from the manufacturing space 30 or other air is their relative Humidity does not reach, or at least does not normally reach, the relative atmospheric humidity prevailing in the chamber 10 during the first thermal treatment.
  • the external drying of the scalded sausages can also take place more quickly or more intensely, which can be useful depending on the quality or casing properties of the scalded sausages, by the temperature of the air in the treatment chamber 10 or 10 'during the preceding first thermal treatment - continuously or often advantageous only during the last 5 to 10 min is increased above 60 ° C, for example to 70 ° C or more. If an extension of the drying time, for example to make the outer drying process more gentle, particularly in the case of natural casings forming the casings, is desired, the temperature of the first thermal treatment during the last 5 to 10 minutes, for example, can be a few degrees Kelvin below the prevailing internal temperature of the treatment chamber 10 or 10 'are lowered, for example, to 55 ° C.
  • the scalded sausages 19 which are uniformly and rapidly dried on the outside of the carrying frame 17, as described, are returned to the chamber 10 (FIG. 1) or to the smoking chamber 10 immediately after the external drying while still warm or hot from the first thermal treatment "(Fig. 2) and then immediately in the relevant chamber, for example, approx. 15 min, for example 10 to 20 minutes, for example approx. 15 minutes at, for example, approx. 55 to 70 ° C - for example at approx.
  • An important advantage of the invention is that little water is removed from the scalded sausages, so that the thermal treatment results in very little weight loss. Their surface is also plump, which leads to a fresh and appetizing look.
  • the treatment of the cooked sausages is also extremely time and energy saving compared to the known methods described at the beginning. In the case of scalded sausages which form fresh meat products and which are put on sale immediately after their completion, that is to say are not placed in cans or the like, it is generally sufficient to carry out the first thermal treatment and drying only once.
  • Scalded sausages may be useful to repeat the first thermal treatment and the subsequent drying one or more times in order to remove more moisture from these scalded sausages intended for preserves in the production process, e.g. approx. 15% moisture, in order to later burst them with Avoid water-filled cans or the like.

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

Abstract

Selon un procédé de traitement de saucisses échaudées, celles-ci sont soumises à un premier traitement thermique, qui sert à les réchauffer, dans une première chambre de traitement avec une amenée essentiellement interrompue d'air frais et à une température élevée de l'air. Les saucisses devenues humides de leur côté extérieur sont ensuite séchées à l'air pendant une deuxième étape de traitement thermique. Ce traitement permet d'économiser énormément de temps et d'énergie, et les saucisses sont traitées avec ménagement.
PCT/EP1988/000520 1987-06-12 1988-06-10 Procede et installation de traitement de saucisses echaudees Ceased WO1988009623A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEP3719709.6 1987-06-12
DE3719709 1987-06-12

Publications (1)

Publication Number Publication Date
WO1988009623A1 true WO1988009623A1 (fr) 1988-12-15

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PCT/EP1988/000520 Ceased WO1988009623A1 (fr) 1987-06-12 1988-06-10 Procede et installation de traitement de saucisses echaudees

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0730831A1 (fr) * 1995-03-10 1996-09-11 Caprotti, Guido Procédé et installation pour le mûrissement des aliments
EP0815733A3 (fr) * 1996-07-05 1998-05-06 GERMOS-FESSMANN GMBH & CO. KG Procédé de fumage d'aliments et installation à cet effet

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3887716A (en) * 1972-03-03 1975-06-03 K C Seelbach Co Inc Method and apparatus for processing foodstuffs
US4279935A (en) * 1979-03-23 1981-07-21 Servbest Foods, Inc. Dry sausage processing with added acid
CH657507A5 (en) * 1982-06-14 1986-09-15 Hewa Fleischwaren Ag Method of manufacturing smoked meat products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3887716A (en) * 1972-03-03 1975-06-03 K C Seelbach Co Inc Method and apparatus for processing foodstuffs
US4279935A (en) * 1979-03-23 1981-07-21 Servbest Foods, Inc. Dry sausage processing with added acid
CH657507A5 (en) * 1982-06-14 1986-09-15 Hewa Fleischwaren Ag Method of manufacturing smoked meat products

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0730831A1 (fr) * 1995-03-10 1996-09-11 Caprotti, Guido Procédé et installation pour le mûrissement des aliments
US5713266A (en) * 1995-03-10 1998-02-03 Guido Caprotti Apparatus for foodstuff maturing
EP0815733A3 (fr) * 1996-07-05 1998-05-06 GERMOS-FESSMANN GMBH & CO. KG Procédé de fumage d'aliments et installation à cet effet

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