Method and device for producing and packaging sausage type...

Food or edible material: processes – compositions – and products – Shaping by extruding into chemically reactive fluid

Reexamination Certificate

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Details

C426S105000, C426S272000, C426S277000, C426S278000

Reexamination Certificate

active

08029840

ABSTRACT:
According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.

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PCT Notification De Transmission Du Rapport D'Examen Preliminaire International and PCT Rapport D'Examen Preliminaire International, Date as per PCT documents Apr. 9, 2003.
PCT Rapport De Recherche Internationale, Date as per PCT documents Apr. 9, 2003.

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