Production line and method for in-line processing of food products

Abstract

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.

Claims

1. A production line for in-line processing of extruded food products, comprising a food transport path that successively leads through: A) a brine unit for feeding a brine solution to a collagen, alginate and/or hybrid coating of the extruded food products and subsequently a liquid smoke unit for feeding a liquid smoke to the brined food products, or A2) a combined brine/liquid smoke unit for applying both brine and liquid smoke to the food products, in order to stabilize the collagen, alginate and/or hybrid coating; and subsequently B) a transit oven for drying and heating the brined and smoke treated food products; wherein the transport path leads from the brine unit to the liquid smoke or through the combined brine/liquid smoke unit, without passing through a drying unit or an oven; and wherein preceding the brine unit or the combined brine/liquid smoke unit, the production line comprises a co-extrusion unit for extruding food products with the collagen, alginate and/or hybrid coating; and wherein the brine unit and the liquid smoke unit, or the combined brine/liquid smoke unit, are provided with a climate controlled cabinet.

2. The production line according to claim 1, wherein the food transport path includes plural connecting food transport conveyors of which a food transport conveyor that leads through the liquid smoke unit is separate from a food transport conveyor that leads through the transit oven.

3. The production line according to claim 1, wherein the transit oven is chosen from the group consisting of linear transit ovens and spiral transit ovens.

4. The production line according to claim 1, wherein the liquid smoke unit is provided with a liquid smoke dispenser.

5. The production line according to claim 1, wherein the food transport path leads through the combined brine/liquid smoke unit.

6. The production line according to claim 1, wherein the production line comprises a UV-source for radiating the food products, which UV-source is located preceding the oven.

7. A production line for in-line processing of extruded food products, comprising a food transport path that successively leads through: A) a co-extrusion unit for extruding a food dough into co-extruded food products having a coating that comprises collagen, alginate, and/or hybrid coatings; and subsequently B1) a brine unit for feeding a brine solution to the co-extruded food products and subsequently a liquid smoke unit for feeding a liquid smoke to the brined food products, or B2) a combined brine/liquid smoke unit for applying both brine and liquid smoke to the food products; and subsequently C) a transit oven for drying and heating the brined and smoke treated food products; wherein the transport path is configured such that the brined food products are treated with liquid smoke without pre-drying the brined food products; and wherein the brine unit and the liquid smoke unit, or the combined brine/liquid smoke unit, are provided with a climate controlled cabinet.

8. The production line according to claim 7, wherein the food transport path leads through the combined brine/liquid smoke unit.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) The invention is further elucidated on the basis of the non-limitative exemplary embodiment shown in the following figures. Herein shows:

(2) FIG. 1 a schematic view on a production line for in-line processing of food products according the present invention; and

(3) FIG. 2 a schematic view on an alternative embodiment of a production line for in-line processing of food products according the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

(4) FIG. 1 shows a production line 1 for in-line processing of a food string 2. A food dough 3 and a casing material 4 are fed by different feed lines 5, 6 to a co-extruder 7.

(5) The co-extruder 7 produces the food string 2 having a core 8 of food dough that is coated with a casing 9. The casing 9 is not stabile directly after leaving the co-extruder 7 (see arrow P.sub.1), thus the food string 2 is subsequently brined in a brining bath 10 containing a salt solution 11.

(6) The brined food string 12 is then fed (see arrow P.sub.2) to a smoker 13 wherein a liquid smoke solution 14 is sprinkled from shower heads 15 on the brined food string 12. In the smoker 13 the surplus of liquid smoke 14 is caught in a basin 16 to be reused after re-circulation 18. When leaving the smoker 13 the now brined and smoke treated food string 19 is thereupon fed (see arrow P.sub.3) to a linear oven 20. The brined and smoke treated food string 19 is moved via a conveyor 21 though the oven 20.

(7) FIG. 2 shows an alternative embodiment of a production line 25 for in-line processing of individualised food products 26 which are in a first processing step fed (see arrow P.sub.4) to a brine station 27 wherein a salt solution 28 is poured onto the individualised food products 26 that are carried through the brine station 27 on a conveyor 29.

(8) After leaving the brine station 27 the now brined individualised food products 30 are fed (see arrow P.sub.5) to a smoker 31 wherein nozzles 32 dispose a liquid smoke 33 onto the brined individualised food products 30. The brined individualised food products 30 are carried along the nozzles 32 on a second conveyor 34 that is following the conveyor 29 of the brine station 27 so to minimise the quantity of brine 28 that is dragged along form the brine station 27 to the smoker 31.

(9) After leaving the smoker 31 the then brined and smoke treated individualised food products 35 are fed (see arrow P.sub.6) to an UV-radiator 36. In the UV-radiator 36 a UV-source 37 is working on the brined and smoke treated individualised food products 35 to further stimulate the cross linking of the external part of the brined and smoke treated individualised food products 35. Also in the UV-radiator 36 the food products 35 are carried along with a separate conveyor 38.

(10) After leaving the UV-radiator 36 the then brined, smoke treated and UV radiated individualised food products 39 are fed (see arrow P.sub.7) to a transit oven 40 wherein a spiral conveyor 41 transports the food products 39 along the oven. Finally the then brined, smoke treated, UV-radiated and heated individualised food products 42 leave the oven 40 (see arrow P.sub.7).

(11) The technical features of the invention as illustrated here in the various embodiments of the method and device according the invention are not only disclosed in connection with the other technical features as shown in these examples but are also disclosed individually. Thus combinations of all the individual technical features disclosed with any other individual technical feature disclosed in this application is also to be understood as being disclosed here.