Sausages have been traditionally made by filling the natural intestines of sheep or other animals, with a sausage product whereupon the filled natural casing was formed into links for cooking. In more modern times, sausages are predominantly made by introducing an emulsion into an artificial casing, which encases the sausage material through linking and preliminary cooking. Machines for making sausages with artificial casings have a high volume capability (up to 30,000 sausages per hour). Efforts have been made to use these high-speed machines with natural casings. However, because of the nature of the natural casings including their relatively shorter and variable length and non-uniform diameter, modern sausage encasing machines have not achieved the volume and capacity with natural casings as they do with artificial casings.
It is therefore a principal object of the invention to provide a method of advancing a sausage casing that improves upon the state of the art.
A further object of this invention is to use water in the stuffing tube in order to facilitate the movement of the sausage casing.
A still further object of this invention is to use pressurized fluids in the advancement of a casing along a stuffing tube.
These and other objects will be apparent to those
A stuffing tube for a meat encasing machine that has an elongated hollow tube that is adapted to receive meat emulsion and discharge the emulsion. The tube is cylindrical and has a plurality of spaced openings that create passageways from the hollow interior of the tube to the outside of the tube. A fluid source is then connected to the interior of the tube and water passes through its interior and through the openings to lubricate the outside of the hollow tube to facilitate the sliding movement of a tubular casing.
The term “emulsion” as used herein includes meat or any other edible substance.
With reference to
In operation when a sausage casing 32 is on the outer surface of the stuffing tube 14, water is pumped into the chamber 14B via a water source 30 connected to a fitting 24 located at the opposite end of the exit end of the stuffing tube 14. The extension and retraction of the stuffing tube 14 is accomplished by a cylinder 26 attached to the tube with a yoke 28. The tube is rotated using a standard linking machining rotator and the rotator bracket 34 on the stuffing tube 14. Meat emulsion is pumped into the inner diameter of the tube 14D via a stuffing block 23 attached to a metering pump. Casing 32 is slid over the exterior of tube 14 and fed into the twisting mechanism 16. The flow of water through the holes 14C assists the casing to easily slide off the tube 14 and through the twisting mechanism 16 as the twisting mechanism 16 and linker draw the casing 32 off the tube.
Therefore, a sausage encasing machine that uses fluid sources to facilitate the movement of the sausage casings has been disclosed. It will be appreciated by those skilled in the art that other various modifications could be made to the device without the parting from the spirit in scope of this invention. All such modifications and changes fall within the scope of the claims and are intended to be covered thereby.
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