A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising, in at least one example, a first electrode and a second electrode located opposite the first one, the electrodes being arranged such that a sausage neck can be placed therebetween and being adapted to be moved relative to each other and towards the sausage neck to such an extent that a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.

A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising two stamps movable relative to and towards each other and arranged such that a sausage neck can be placed therebetween, the stamps being capable of clamping the sausage neck in a closed condition, and further comprising a first and a second electrode, through which, in a closed condition of the stamps, a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.

A device for applying liquid flavors to collagen casing is provided. In one embodiment, the device comprises a cup and a roller for applying liquid flavor to the surface of the collagen casing prior to drying. In another embodiment, the device comprises an applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate, a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole, a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing, and a liquid flavor injection line attached to the second hole in the base plate. In some embodiments, the cup and roller are combined with the applicator to apply the liquid flavor.

Provided is a netted food casing, which prevents a net from being easily separated from a nonwoven fabric, can inhibit inclusion of foreign substances, and is used as an inexpensive packing material. A netted food casing (X) includes a nonwoven fabric (1) and a net (2). The nonwoven fabric (1) includes a thermoplastic synthetic fiber, and the net (2) includes one of a thermoplastic resin and a thermoplastic synthetic fiber. The nonwoven fabric (1) and the net (2) are thermally laminated to form the netted food casing (X).

Provided is a netted food casing, which prevents a net from being easily separated from a nonwoven fabric, can inhibit inclusion of foreign substances, and is used as an inexpensive packing material. A netted food casing (X) includes a nonwoven fabric (1) and a net (2). The nonwoven fabric (1) includes a thermoplastic synthetic fiber, and the net (2) includes one of a thermoplastic resin and a thermoplastic synthetic fiber. The nonwoven fabric (1) and the net (2) are thermally laminated to form the netted food casing (X).

The present invention relates to a method for producing sausage-shaped products, like sausages, containing a flowable filling material in a tubular or bag-shaped packaging casing, on a clipping machine having a control unit for controlling the clipping machine, the method comprises the steps of feeding the filling material in a feeding direction into the tubular or bag-shaped packaging casing stored on a filling tube and being closed at the front end by a closure means, like a closure clip, gathering the filled tubular or bag-shaped packaging casing by gathering means arranged downstream the filling tube, for forming a plait-like portion thereto, and placing and closing at least one closure means on the plait-like portion for closing the filled tubular or bag-shaped packaging casing. The method includes the steps of starting the production process, automatically capturing at least one value of at least one parameter of the clipping machine and setting the captured value as the target value for said parameter in the further production process. The present invention further relates to a clipping machine on which the inventive method may be executed.

A process for manufacturing a tubular film such as an edible casing film or a packaging film. The process includes the steps of providing a preblended powder composition containing a polymer matrix, a plasticizer, and water; feeding the preblended powder composition to an extruder; heating the preblended powder composition to a temperature above 100 degrees Celsius for a sufficient time to fully hydrate the polymer matrix and to convert the powder composition to a flowable mass; and extruding the flowable mass through a tubular die of the extruder to form the tubular film. The tubular film comprises: about 40-75 wt % polymer matrix; about 10-35 wt % plasticizer; and about 10-35 wt % water. The polymer matrix component is fully hydrated under the temperature, pressure and shear conditions inside the extruder, and may have a component which is only fully hydrated at temperatures above about 100 degrees Celsius.

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The distance A.sub.EG is greater than or max. equal to the distance A.sub.EE. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

The present invention relates to a method of manufacturing a cellulosic film (cellulose film), particularly a cellulosic food packing film, especially a detectable cellulosic film, which cellulosic film comprises detectable particles incorporated therein, as well as to the cellulosic film thus produced and to its applications and usages (i.e. its use).

An improved tubular openwork fabric or net for food products, the openwork fabric including a plurality of filament assemblies. Each filament assembly is formed from one or more filaments and the filament assemblies are knitted as alternating cojoined and intermediate members. Each intermediate member includes a single filament assembly and each cojoined member includes a pair of filament assemblies that are worked together. The openwork fabric further includes an extension limiting member to limit a longitudinal extension of the openwork fabric.