Butchering – Sausage making – Casing handling
Patent
1997-07-07
1999-02-09
Little, Willis
Butchering
Sausage making
Casing handling
452 30, 1381181, A22C 1300
Patent
active
058686126
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND
This invention relates to an improved tubular net for food products, and in particular relates to an improved stitch for tubular net or netting.
The present invention may find many applications, and these applications may not be limited to the food industry. However, for easy description, the invention will be described in relation to its application for use in the food industry.
In the following description, the terms "casing", "food product" and "netting" shall have the following meanings:
______________________________________ "casing" any synthetic or natural tubular material
used in the processing of food products
such as meat products,
"food product"
any fresh or processed food products, and
in particular fresh or processed meat
products, and
"netting" any knitted, woven, extruded or otherwise
manufactured packaging netting which is
elasticated, rigid or laterally
extendible.
______________________________________
In the manufacture of food products, and in particular in respect of the manufacture of meat products, natural or artificial casings in the form of elongated tubes are normally either pumped full of meat from a machine specifically designed for the purpose, or have portions of meat placed within the tube prior to either a cooking or a curing process taking place.
In some cases, machines dealing with minced meat products use a feed mechanism for injecting meat through a delivery tube or injection horn where the casing is shirred onto the external surface of the delivery tube. A clip or other closure means is placed over the end of the casing, and a quantity of meat is then injected into the casing. Depending on the desired length of the meat product, the process is interrupted at various stages so that clips or twists may be applied to form separate and individual meat product portions.
In addition, whole meat portions may be inserted within tubular casing and, in this instance, stuffing tubes or horns are also used which enable the tubular casing to be stretched, whereupon meat portions can be readily introduced within the tubular casing.
In some cases, artificial skins such as collagen-based casings or fibrous casings have a tubular net or netting placed over the outside of the collagen once the food product is located within the casing. Alternatively, the food product may be inserted directly within the netting without the use of any inner casing.
In many instances, the netting is used primarily for decorative effect and remains in place prior to consumption of the food product. However, in addition to providing a decorative effect, the netting, if properly sized, can be used to produce a surface pattern effect. In this instance, the longitudinal and circumferential members of the net apply a force to the surface of the meat product and, provided that the surface of the food product is sufficiently resilient, then the netting will protrude into the surface of the food product. This results in a quilt-like surface pattern, where the circumferential and longitudinal members press into the surface of the food product so that the food product bulges outwardly within the square or rectangle formed by the longitudinal and circumferential members.
In addition to the appearance, it is also desirable, particularly in relation to the cooking or curing process, to maintain a desirable shape, and to apply constant compressive force to the meat product during the cooking or curing process. The constant pressure ensures that air pockets do not readily form within the meat, as this may lead to spoilage. It is also desirable to ensure that, particularly during a process where the meat product is hung to cure, no elongation or stretching of the meat product occurs.
In some instances, during a curing process, the weight of the meat product can cause the netting to stretch, thus resulting in a conical or tapered section from the hanging point to the beginning of the meat product. In many instances, depending on the type of the meat product, a small conical section of meat can be fo
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Ennio Pty Ltd.
Little Willis
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