An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

Provided is a stick pick-up device which has a simple structure, is easy to control, and is capable of reliably picking up sticks one by one. The stick pick-up device includes a stick stock portion, a reverse inclined wall, and a push-up portion. The stick stock portion includes a stick receiving portion that is inclined down toward a downstream side and can store a plurality of sticks. The reverse inclined wall is provided on the downstream side of the stick receiving portion, and has a reverse inclined surface inclined in a direction covering over a stick receiving portion side. The push-up portion is provided on a reverse inclined surface side, has a stick push-up surface inclined down toward the downstream side, pushes up the sticks on the stick push-up surface one by one along the reverse inclined surface, and causes the sticks to move downstream over the reverse inclined wall.

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.

The present disclosure relates to a method and a device for filling of sausage sleeves with pasty material through a filling tube, wherein the pasty material is fed in the filling tube through an opening on its rear end in the axial direction. At the end of the filling process, the filling tube is moved back out of its filling position in the axial direction onto an axially arranged closing element, wherein the opening is closed.

The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weight of casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate.

An apparatus for removing an outer covering from food products, comprising: at least one conveyance line provided with concave seats, each one configured to accommodate a respective product, such line being defined between a station and a station for unloading stripped products; at least one cutting station, which is configured for the removal of a protruding end of the covering layer from a product arranged in the seat; at least one surface incision station, which is configured to perform at least one incision of the covering layer of a terminal portion of a product arranged in the seat; at least one station for detaching the covering layer, which comprises toothed grip element configured for abutment against the terminal portion of the product; at least one station for separating the product from the covering layer.