A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

A meat processing unit and method for the production of an extruded meat product lacking a wrapping film and a gelled coating. The processing unit includes an extruder apparatus for a minced meat product with a distribution chamber provided with an inlet opening and with multiple outlet openings of identical section, each one in communication with an extruder head through a distribution duct to produce the extrusion on a conveyor surface movable through an air treatment unit. The outlet openings are arranged equidistant to the inlet opening and in radial symmetry in an annular arrangement, and all the distribution ducts have the same length.

Clipper assemblies include a clipper body with a die support holding at least one clip die; and a knife cylinder with a downwardly extending rod, the knife cylinder attached to the clipper body above the clip die. The clipper assemblies also include a knife plate having a body with a perimeter with a first portion pivotably attached to the rod and a second portion pivotably attached to the clipper body below the clip die. The knife plate holds a knife which extends outward from a side of the knife plate a distance between about 1-2 inches, at an angle of between 80-110 degrees (measured from a line drawn parallel to the side from which the knife extends outward from). In operation, the knife is configured to either: (a) move upward to cut respective clipped packages or (b) move downward to cut respective clipped packages.

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.

In a device and a method for separating at least one sausage (3.1-3.4) from another sausage (3.2-3.4), from a strand of sausage (2) in the region of a setting region (4) formed between the sausage (3.1-3) with two setting points (7.1, 7.2).4) and the sausage strand (2), wherein the setting region (4) is at least partially wrapped by a cord (6) and this is continued from one sausage to the other for setting, at least one setting region (4) and the cord in this setting region should be assigned an automatically operating cutting device (11, 11.1) for simultaneously cutting the cord and setting region.

The invention relates to a method for applying a consumable treating liquid to an individual meat product, comprising the steps of placing an individual meat product on a carrier; moving the meat product towards a liquid applier; applying a consumable treating liquid to a meat product; forcing excess liquid towards the bottom of the meat product and/or the carrier, and controllably removing the excess liquid from the meat product and/or the carrier by a liquid remover. The invention also provides a device for applying a consumable treating liquid to an individual meat product.