The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.

Apparatus for orient sausages and methods of orienting sausages. The apparatus has at least one conveyor device with a moveable, in particular circulating, conveyor element on which individual sausages can be placed and transported in a conveyor direction along a path of movement. Two orientation devices are spaced from each other transversely relative to the conveyor direction and which are arranged above the moveable conveyor element, and each having at least one respective guide for laterally guiding the sausages.

The invention relates to a device (1) for producing a case having a large length for food, in particular for sausages, from a plurality of individual case sections made of casings that contain collagens, such as natural casings or collagen-containing artificial casings, comprising a mandrel (2) and at least two sleeve sections (3), wherein the sleeve sections (3), in order to create an overlapping area (4), are pushed over the mandrel (2) and arranged such as to overlap each other, a heating element (5) for temporarily exchanging heat between the heating element (5) and the overlapping area (4), such that the case sections are at least partially welded to each other in the overlapping area (4), a deformable extension body (6), wherein the deformable extension body annularly surrounds the mandrel (2) and is arranged inside the case sections (3), wherein the deformable extension body (6) is made of an elastically deformable material, and a mold (7) that encloses the mandrel (2) in some sections.

In a device for manufacturing co-extruded food products with a filling machine, including a pump for an inner mass coupled to a drive and a control unit at least for the drive, to which a coextrusion unit disposed at the outside is connected, and to which a pump being coupled to a drive at least for delivering the outer mass to the coextrusion unit is connected. The drive of the outer mass pump is integrated into the inner mass filling machine.

The invention concerns a method and an apparatus for producing a tubular packaging casing, wherein a film web is fed in a feeding direction to forming means for forming a tubular casing having edge areas which extend in the feeding direction and which are arranged adjacent to each other, and wherein the edge areas are bonded together in a bonding station having one bonding tool. Moreover, the bonding tool can be moved in a first and a second working position for carrying out two alternative processes of firmly bonding in one of each of the working positions for bonding the edge areas of the tubular casing together.

An intestine detector comprising a first end detector and a second end detector arranged a non-zero distance from the first end detector, wherein the intestine detector comprises an intermediate detector arranged and distanced between each of the end detectors in such a configuration that the intermediate detector will be electrically connected to any intestine suspended on the end detectors and extending between the first end detector and the second end detector.

The present invention relates to a tubular, seamless, biaxially stretched, smoke-permeable and water vapour-permeable, colouristically neutral and transparent, single-layer food casing formed from a mixture including 50 to 95% by weight of aliphatic (co)polyamide, 3 to 40% by weight of at least one vinyl (co)polymer having units of N-vinyl-2-pyrrolidone and 1.5 to 7.0% by weight of at least one aliphatic diol and/or aliphatic polyol, based in each case on the weight of the mixture. The diol and/or polyol is homogeneously distributed in a matrix formed by the aliphatic (co)polyamide. The food casing is produced by an extrusion method with biaxial tube stretching and subsequent heat-setting. It is particularly suitable as synthetic sausage casing, especially for raw sausage, such as salami or mettwurst.