A method and a device provide portions of pasty food mass provided in a casing, in particular small sausage portions. In the device, at least a drive of a suspension machine or a drive of a looper horn or a portioning belt drive of a portioning apparatus is controlled by a controller. The controller assures that a defined number of portions is transferred from the portioning apparatus to a first hook of the suspension machine by looper horn at the beginning of a production phase.

A feed apparatus is provided for feeding a link of sausages to an apparatus for further processing the link of sausages. The feed apparatus includes a frame and a feeder element arranged on the frame for feeding the link of sausages to the further processing apparatus. The feeder element has a surface on which the link of sausages lies during operation and is moved in a feeding direction towards the further processing apparatus. The surface of the feeder element is funnel-shaped and concave, such that the sausages, as they move in the feeding direction, are deflected inwards, relative to the feeding direction, from the peripheral areas of the surface, in sections at least.

The subject of the invention is a sausage shaped into a regular ring form, which avoids losing its shape due to the opening or displacement of the connected parts during cooking, frying, and serving. The ring-shaped sausage (S) is a product in which the tubular casing (1) is filled with a raw component (2) containing minced or finely-chopped meat, seasoned with salt or other spices, shaped to a specified length, then one end section (101) is pulled into the seasoned component (2) in the other end section (102), connecting the two ends, resulting in a ring with a specified diameter.

The subject of the invention is a sausage shaped into a regular ring form, which avoids losing its shape due to the opening or displacement of the connected parts during cooking, frying, and serving. The ring-shaped sausage (S) is a product in which the tubular casing (1) is filled with a raw component (2) containing minced or finely-chopped meat, seasoned with salt or other spices, shaped to a specified length, then one end section (101) is pulled into the seasoned component (2) in the other end section (102), connecting the two ends, resulting in a ring with a specified diameter.

The present invention relates to a system for producing sausage-shaped products, like sausages, by filling a filling material into a tubular packaging casing, the system includes a clipping machine for producing sausage-shaped products. The clipping machine comprises a filling tube assembly having at least a first filling tube for feeding the filling material into the tubular packaging casing stored on the filling tube and closed at its first end, at least a first casing brake assembly, associated with the first filling tube, for applying a braking force to the tubular packaging casing while being pulled-off from the first filling tube, and a control unit for controlling at least the clipping machine. The system further includes a removal assembly for removing at least a portion of the tubular packaging casing from the at least first filling tube. The present invention relates to a method for removing a portion of a tubular packaging casing from an at least first filling tube of the clipping machine.

A sausage formulation, characterized in that it comprises: Corn starch (20-30%), Modified corn starch (20-30%), Water (30-40%), Animal protein (20-30%), Salt (1-3%), Preservative (1-3%).

A sausage formulation, characterized in that it comprises: Corn starch (20-30%), Modified corn starch (20-30%), Water (30-40%), Animal protein (20-30%), Salt (1-3%), Preservative (1-3%).

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

The present disclosure provides a mechanical system for portioning a sausage string by forming links while continuously feeding the sausage string through the portioning apparatus. The portioning apparatus includes pincers that rotate and interleave for a portion of the rotation and apply pressure while interleaved to the sausage string thereby forming a link. The pincers face substantially towards each other while rotating. The pincers are configured to be at an angle when they are in an open position compared to when they are in a closed position.