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.

The present disclosure relates to a filling machine and a method for filling up pasty or liquid masses, for example for sausage production, with a feed pump, in particular a vane pump, for conveying the pasty or liquid masses, a vacuum pump for generating a vacuum in the feed pump, in particular the vane cells of the vane pump, wherein the feed pump may be connected with the vacuum pump via a first channel and via an integrated collecting vessel for entrained ingredients. According to the present disclosure, a supply means is provided via which the feed pump may be optionally additionally connected with an external collecting vessel via the first channel. The operator may thus choose between two different operating modes with and without an external collecting vessel.

The present disclosure relates to a filling machine and a method for filling up pasty or liquid masses, for example for sausage production, with a feed pump, in particular a vane pump, for conveying the pasty or liquid masses, a vacuum pump for generating a vacuum in the feed pump, in particular the vane cells of the vane pump, wherein the feed pump may be connected with the vacuum pump via a first channel and via an integrated collecting vessel for entrained ingredients. According to the present disclosure, a supply means is provided via which the feed pump may be optionally additionally connected with an external collecting vessel via the first channel. The operator may thus choose between two different operating modes with and without an external collecting vessel.

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, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.

The present invention relates to a method, a coextrusion apparatus and a filling machine including a coextrusion apparatus of the type in question, wherein, during production of the sausage strand, the ratio of the volume flow of the casing material to the volume flow of the inner mass is variable along the sausage strand.

A food-processing system having a metering pump for filling a casing with food material, a linker for forming links in the filled casing and depositing a linked strand on a conveyor, and a plurality of servo motors arranged to drive each of a plurality of driven components of the processing system. The food-processing system being implemented according to a two-step ramp-up method that enables increased control of a first end and a second end of the linked strand using a first speed, and enables faster processing of the linked strand between the ends at a second speed higher than the first speed.

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.

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.

Casing holding device for filling tubular cases with a pasty foodstuff material. A casing brake, in a portioning position, is in contact with a case drawn on to a filling tube and produces a pressing force between case and filling tube. An adjusting device is configured for moving the casing brake between the portioning position and a casing change position in which the casing brake is uncoupled from the filling tube. The adjusting device has a guide linkage which has a plurality of links and which is adapted for the casing brake in at least a first phase of the movement out of the portioning position into the casing change position to be moved substantially axially relative to the longitudinal axis of the filling tube and to be pivoted in at least a second phase of the movement relative to the longitudinal axis of the filling tube.

A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.