| 摘要 |
The press assembly, for the production of pressed boiled pork products, has a system for the extraction of air and gas from the mold (1). The frame (17), which can be separated from the mold (1), extends the edge (5) of the mold (1) to form an expanded mold edge (20) for an increased capacity of the mold (1) on over-filling. The press unit can be a press die stamp. At the upper section (2) of the structure, a membrane (6) forming the press unit separates the pressure zone (10), so that the pressure zone (10) and the chamber (21) containing the mold (1) can be subjected selectively with an under pressure and an overpressure. The frame (17) is in a positive fit on the edge (5) of the mold (1), with an angled inner surface (20) towards the mold edge (5). The frame (17) has centering shoulders (19), placed on the mold edge (1). The frame (17) is held (15,16) at the upper section (2), to be moved up and down with it. The membrane (6) is of an elastic material. A number of frames can be at a common upper section, so that a number of molds (1) can be used simultaneously, and a common membrane is fitted for a number of frames. The frames and membranes are mounted in a common holding frame, with a common upper section. An Independent claim is included for a method for the removal of gas and air from the meat in the mold (1), where the filled mold (1) is placed on a lower section (3) and the upper section (2) is lowered to bring the frame (17) into position at the mold (1). The chamber (21) and the pressure zone (10) are evacuated to form an under pressure. The pressure zone (10) is opened to the atmosphere or connected to an overpressure source, so that the membrane (6) bears against the meat material (12) and the frame (17), to compress the meat in the mold. The chamber (21) is linked to the atmosphere or connected to an overpressure supply, while the pressure zone (10) is connected to the atmosphere or an under pressure source, to lift the membrane (6) clear of the meat in the mold and the frame (17). The upper section (2) is raised, and the mold (1) is taken from the chamber (21). Preferred Features: The meat can be compressed in the mold by a press die stamp, instead of a membrane.
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