Process and apparatus for continuous filling and heat treatment of food masses, in particular meat masses

摘要

The invention relates to a process and an apparatus for continuous filling and heat treatment of food masses, in particular meat masses, sausage preparations and the like. In this process, the raw mass is first charged at room temperature into dimensionally stable closed tubular moulds, the mould filled with air bubble-free raw mass is closed and the mould is then brought into a closed cooking space having a temperature of 75-85 DEG C. The moulds are moved there upwards and downwards in a paternoster-like manner and at the same time move progressively in the course of about 120 minutes through the cabinet, the mass situated in the moulds being heated to a core temperature of 70-75 DEG C. The products thus treated then pass into a closed preliminary cooling space of a temperature of 15-25 DEG C and are moved there for about 60 minutes in the same manner as in the cooking space and are thus precooled to a core temperature of about 42 DEG C. They then pass into a closed dry air cooling space of a temperature between -5 and -15 DEG C and are there moved for a period of 120 minutes again as in the cooking space and are cooled during this to a surface temperature of about 0 DEG C and a core temperature of about 10 DEG C. In the final section of the dry air cooling space, a balanced temperature of surface and core of the masses thus treated of about 4 to 8 DEG C is obtained. After the treatment, the mould is transported into an open space, the cover is removed and the dimensionally stable finished product is removed from the mould and delivered to further processing, for example slicing and packaging of the sausage product thus manufactured. The emptied moulds and the covers are then cleaned, complying with hygiene regulations, and supplied to renewed use.