U.S. patent application number 17/231056 was filed with the patent office on 2021-07-29 for apparatus and method for applying liquid to sausage.
This patent application is currently assigned to DCW CASING LLC. The applicant listed for this patent is DCW CASING LLC. Invention is credited to Michael Schwartz, Bob Weinberg.
Application Number | 20210227839 17/231056 |
Document ID | / |
Family ID | 1000005520112 |
Filed Date | 2021-07-29 |
United States Patent
Application |
20210227839 |
Kind Code |
A1 |
Schwartz; Michael ; et
al. |
July 29, 2021 |
APPARATUS AND METHOD FOR APPLYING LIQUID TO SAUSAGE
Abstract
An apparatus for co-extruding a liquid around a periphery of a
stream of meat as the meat is extruded into a casing includes a
collar, a tube end connected within the collar, and a co-axial
stuffing tube having a proximal end connected to the tube end. The
stuffing tube has concentric inner and outer layers and a
longitudinal channel between the inner and outer layers extending
from the proximal end of the stuffing tube to a distal end of the
stuffing tube. A liquid inlet port in the collar is in fluid
communication with the longitudinal channel. Methods include
co-extruding the liquid from the longitudinal channel at a distal
end of the stuffing tube as the stream of meat is extruded from
within the inner layer of the stuffing tube such that the liquid
and the meat are not combined until both are extruded into a
casing.
Inventors: |
Schwartz; Michael;
(Douglaston, NY) ; Weinberg; Bob; (Omaha,
NE) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
DCW CASING LLC |
MOUNT VERNON |
NY |
US |
|
|
Assignee: |
DCW CASING LLC
MOUNT VERNON
NY
|
Family ID: |
1000005520112 |
Appl. No.: |
17/231056 |
Filed: |
April 15, 2021 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
16163216 |
Oct 17, 2018 |
11006642 |
|
|
17231056 |
|
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|
|
62573228 |
Oct 17, 2017 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A22C 11/029 20130101;
A22C 11/0209 20130101; A23L 13/62 20160801; A23P 30/25 20160801;
A23L 13/65 20160801; A23L 27/27 20160801 |
International
Class: |
A22C 11/02 20060101
A22C011/02; A23L 13/60 20060101 A23L013/60; A23L 27/27 20060101
A23L027/27; A23P 30/25 20060101 A23P030/25 |
Claims
1. A method for co-extruding a thin layer of liquid around a
periphery of a stream of meat as the stream of meat is being
extruded into a casing, the method comprising the steps of:
co-extruding a stream of meat from a central space inside an inner
layer of a co-axial stuffing tube while at the same time extruding
a liquid from a longitudinal channel between the inner layer and an
outer layer of the co-axial stuffing tube through perforations in
the outer layer proximate a distal end of the co-axial stuffing
tube.
2. The method of claim 1, further comprising the step of providing
a liquid through a liquid inlet port to the longitudinal channel
between the inner layer and the outer layer of the co-axial
stuffing tube such that the thin layer of liquid is formed around a
periphery of the stream of meat as the stream of meat is being
extruded.
3. The method of claim 1, wherein the perforations extend around
the periphery of the outer layer such that the thin layer of liquid
is formed around a periphery of the stream of meat as the stream of
meat is being extruded.
4. The method of claim 2, further comprising providing a path of
one or more canals fluidly connecting the liquid inlet port to the
longitudinal channel.
5. The method of claim 1, further comprising rotating the co-axial
stuffing tube about a longitudinal axis of the co-axial stuffing
tube.
6. The method of claim 1, further comprising preventing the
co-axial stuffing tube from rotating about a longitudinal axis of
the co-axial stuffing tube.
7. The method of claim 1, further comprising controlling a volume
of the liquid inlet into the longitudinal channel.
8. The method of claim 7, wherein the step of controlling the
volume of the liquid inlet into the longitudinal channel comprises
providing a pump, a metering device and a control system on a
movable platform.
9. A sausage extrusion method comprising the steps of: distributing
a liquid around a periphery of a co-axial stuffing tube in a
longitudinal channel between an inner layer and an outer layer of
the stuffing tube; pumping a meat emulsion into a central space
within the inner layer of the stuffing tube; placing a casing over
a distal end of the stuffing tube; and at the same time,
co-extruding the liquid through perforations in the outer layer
proximate the distal end of the stuffing tube and the meat emulsion
through the distal end of the stuffing tube into the casing.
10. The method of claim 9, wherein the perforations extend around
the periphery of the outer layer so the liquid coats an inner
surface of the casing as the meat emulsion is extruded from the
stuffing tube into the casing.
11. The method of claim 9, further comprising the step of
preventing the liquid and the meat emulsion from combining until
both are extruded into the casing.
12. The method of claim 9, further comprising rotating the stuffing
tube about a longitudinal axis of the stuffing tube.
13. The method of claim 9, further comprising preventing the
stuffing tube from rotating about a longitudinal axis of the
stuffing tube.
14. The method of claim 9, further comprising controlling a volume
of the liquid in the longitudinal channel.
15. The method of claim 14, further comprising controlling a flow
rate of the liquid through the perforations.
16. The method of claim 15, wherein the steps of controlling the
volume and controlling the flow rate comprise providing a pump, a
metering device and a control system on a movable platform.
Description
RELATED APPLICATION
[0001] This application claims priority to co-pending U.S. patent
application Ser. No. 16/163,216 filed Oct. 17, 2018, which claims
priority to U.S. provisional patent application No. 62/573,228
filed Oct. 17, 2017, the disclosure of which is incorporated herein
by reference thereto.
TECHNICAL FIELD
[0002] This disclosure relates generally to sausage stuffing
equipment and, more particularly, to an apparatus and method for
applying a thin layer of liquid around a stream of meat as it is
being stuffed or extruded into a casing to enhance the flavor or
appearance of the sausage.
BACKGROUND
[0003] The smoking of sausages has been a common practice for
centuries. In the traditional method, sausages that have been
stuffed in casings are hung in a room which is filled with the
selected smoke (i.e., a smokehouse). The airborne chemicals in the
smoke seep through the casing and into the external surface of the
meat product to achieve the desired flavoring and coloring of the
sausage. The traditional smoking method is a time and space
consuming process.
[0004] As an alternative to the traditional smoking method, aqueous
solutions containing the desired elements from natural smoke (i.e.,
"liquid smoke") have been produced, and sausage manufacturers often
apply a liquid colorant or "liquid smoke" to the external surface
of the casing after the meat product is extruded therein to provide
a smoky flavor or a ring of color to make the sausage look as if it
was naturally smoked. Liquid smoke has been applied to the external
surface of the stuffed casing by spraying the sausages, exposing
them to atomized liquid smoke, or by cascading liquid smoke over
the sausages. Since most casings are permeable, the application of
a liquid to the external surface allows the liquid to absorb
through the surface of the casing and bleed out onto the surface of
the meat product during the cooking process. However, spraying
liquid smoke has disadvantages including that liquid smoke
typically produces fumes and excessive waste of the liquid even
though it is recycled, and liquid smoke is a relatively corrosive
liquid, which can have negative impacts on occupational safety and
the environment.
[0005] In view of the disadvantages of spraying liquid smoke, there
have been attempts to avoid spraying, but it has generally not been
feasible to blend the liquid smoke with the meat emulsion before it
is stuffed into the casing because liquid smoke has a relatively
low pH which is incompatible with the meat product emulsion (i.e.,
the meat product emulsion would break down if liquid smoke were
added to it). In addition, because it is typically desired to
impart a visible coloring to the sausage, an external surface
treatment is what is generally desired.
[0006] It is therefore a broad object of this disclosure to
overcome the shortcomings of common liquid application methods for
sausage coloring or flavoring. Other objects, features and
advantages of the present disclosure will be apparent when the
disclosure is considered in conjunction with the images and
drawings annexed hereto, which should be construed in an
illustrative and not limiting sense.
SUMMARY
[0007] In the present disclosure, these objects, as well as others,
are achieved with an improved apparatus and method for applying a
thin layer of liquid around the circumference of a stream of a
sausage meat emulsion by co-extruding the liquid onto an inner
surface of a casing at the same time the meat emulsion is extruded
into the casing, such that the liquid is applied between the inner
surface of the casing and outer surface of the meat emulsion. When
applying liquid smoke, the apparatus and method mimic current
smoking methods by providing a retail appearance of a typical smoke
ring around the perimeter of the sausage, thereby eliminating the
need for further smoking treatments, yet the apparatus and method
will have a much lower loss of the liquid (i.e., reducing waste)
due to the efficiency of applying the liquid inside the casing. The
apparatus can also be incorporated into new sausage stuffing
machines or easily retro-fitted into existing sausage stuffing
machines by simply replacing the stuffing horn of an existing
sausage stuffing machine with the disclosed apparatus. Therefore,
the disclosed apparatus and method reduce consumption of liquids
used in sausage production and result in overall financial and
environmental savings as well as manufacturing efficiencies.
[0008] As used herein, the term "sausage" is intended to have a
broad interpretation including cooked and uncooked meats which are
formed into a stream of meat (or a meat emulsion) and extruded into
or stuffed into a casing.
[0009] The term "meat" is also intended to have a broad
interpretation as used herein including all types of meat
compositions, meat blended with various fillers and enhancers, as
well as meat substitutes, such as vegetable proteins.
[0010] Further, the term "liquid" in the context of this disclosure
is meant to broadly include any type of liquid that would be
desirable for reasons of processing efficiency or for reasons
relating to the taste, quality or appearance of a sausage, and may
be a natural liquid or a liquid formed by diluting a powder having
the desired characteristics in water or other type of liquid.
Exemplary types of "liquid" include liquid smoke, colorants,
flavorants, spices, preservatives, water, and various other
products.
[0011] In one aspect of the disclosure, the apparatus comprises a
collar, a tube end connected within the collar, and a co-axial
stuffing tube having a proximal end connected to the tube end. The
stuffing tube has concentric inner and outer layers (or tubes) and
a longitudinal channel between the inner and outer layers extending
from the proximal end of the stuffing tube to a distal end of the
stuffing tube. A liquid inlet port is provided in the collar to be
in fluid communication with the longitudinal channel in the
stuffing tube for channeling a liquid from the inlet port to the
distal end of the stuffing tube where it can be co-extruded with
the meat emulsion that is extruded from within the inner layer of
the stuffing tube. One or more perforations are provided through
the outer layer of the stuffing tube proximate the distal end of
the stuffing to act as injection ports for the liquid in the
longitudinal channel to be extruded therefrom. The inner and outer
layers of the stuffing tube are connected together at the distal
end of the stuffing tube such that the entire longitudinal channel
at the distal end is sealed closed and the liquid in the
longitudinal channel is directed through the perforations. In some
embodiments, the perforations extend around the periphery of the
outer layer.
[0012] In another aspect of the disclosure, the apparatus provides
a fluid path from the liquid inlet port to the distal end of the
stuffing tube. The tube end has a proximal section with a first
diameter that is connected to the collar, a distal section of the
tube end with a smaller second diameter that is inserted into the
proximal end of the stuffing tube, and a tapered section between
the proximal section and the distal section. The tube end has a
first fluid channel that is in fluid communication with the liquid
inlet port in the collar. The first fluid channel extends
substantially parallel to a longitudinal axis of the tube end to
the distal section of the tube end where the first fluid channel is
joined with a second fluid channel that extends substantially
perpendicular to the first fluid channel. The second fluid channel
extends through at least one edge of the distal section of the tube
end to form a coating port where the liquid in the second fluid
channel is injected into the longitudinal channel between the
concentric inner and outer layers of the stuffing tube.
[0013] An entrance to the longitudinal channel at the proximal end
of the stuffing tube is formed by the connection of the inner and
outer layers of the stuffing tube to the tube end. The inner layer
of the stuffing tube is connected to the distal section of the tube
end at a first connection point, the outer layer of the stuffing
tube is connected to the tapered section of the tube end at a
second connection point, and the coating port is positioned between
the first connection point and the second connection point to
provide fluid communication between the second fluid channel and
the longitudinal channel in the stuffing tube.
[0014] In other embodiments, the stuffing tube is rotatable along a
longitudinal axis thereof. In the apparatus, an internal slip ring
is rotatably positioned within the collar and the proximal end of
the tube end is connected to an internal portion of the slip ring
to provide longitudinal rotation of the stuffing tube relative to
the collar.
[0015] In yet another aspect of the disclosure, a method is
disclosed for co-extruding a thin layer of liquid around a
periphery of a stream of meat as the stream of meat is being
extruded into a casing. In one method, an existing stuffing horn on
an existing sausage stuffing machine is removed and the disclosed
apparatus having a co-axial stuffing tube is installed in its
place. A liquid is introduced into the liquid inlet port, through a
path of one or more canals fluidly connecting the liquid inlet port
to the longitudinal channel in the stuffing tube, and extruded
through perforations through the outer layer of the stuffing tube
proximate the distal end of the stuffing tube such that a thin
layer of liquid is formed around a periphery of the stream of meat
as the stream of meat is being extruded from within the inner layer
of the stuffing tube into the casing.
[0016] These and other aspects of the apparatus and method for
applying a thin layer of liquid around a stream of meat as it is
being stuffed or extruded into a casing will be better understood
upon review of the detailed description and the accompanying
drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0017] The features, functions and advantages discussed herein may
be achieved independently in various embodiments or may be combined
in yet other embodiments. Various embodiments will be hereinafter
described with reference to the following drawings for the purpose
of illustrating the above-described and other aspects.
[0018] FIG. 1 is a diagram representing a perspective view of a
stuffing apparatus for applying a thin layer of liquid around the
circumference of a stream of meet as it is being stuffed or
extruded into a casing.
[0019] FIG. 2 is a diagram representing a top view of the stuffing
apparatus shown in FIG. 1.
[0020] FIG. 3 is a diagram representing a horizontal
cross-sectional view of the stuffing apparatus taken along taken
along the lines 3-3 in FIG. 2.
[0021] FIG. 4 is a diagram representing a top view of a stuffing
tube for use in the apparatus of FIG. 1.
[0022] FIG. 5 is a diagram representing a horizontal
cross-sectional view of the stuffing tube taken along the lines 5-5
in FIG. 4.
[0023] FIG. 6 is a diagram representing an enlarged horizontal
cross-sectional view of the proximal end of the stuffing tube shown
in FIG. 5.
[0024] FIG. 7 is a diagram representing an enlarged horizontal
cross-sectional view of the distal end of the stuffing tube.
[0025] FIGS. 8A-8D are diagrams representing the distal end of a
stuffing tube in accordance with this disclosure with alternative
arrangements of perforations.
[0026] FIG. 9 is a diagram representing a portable system for using
the stuffing apparatus shown in FIG. 1.
[0027] Reference will hereinafter be made to the drawings in which
similar elements in different drawings bear the same reference
numerals.
DETAILED DESCRIPTION
[0028] For illustration purposes, apparatus and methods for
applying a thin layer of liquid around a stream of meat as it is
being stuffed or extruded into a casing will now be described in
detail. However, not all features of an actual implementation are
described in this specification. A person skilled in the art will
appreciate that in the development of any such embodiment, numerous
implementation-specific decisions must be made to achieve the
developer's specific goals, such as compliance with system-related
and business-related constraints, which will vary from one
implementation to another. Moreover, it will be appreciated that
such a development effort might be complex and time-consuming but
would nevertheless be a routine undertaking for those of ordinary
skill in the art having the benefit of this disclosure.
[0029] The disclosed apparatus is designed for quick and easy
integration into any type of existing sausage extrusion and
stuffing equipment, such as those available from Townsend
Engineering Company, Hitek Food Equipment, Inc., Vemag Maschinenbau
GmbH, and Handtmann Inc., or any of these or other sausage
extrusion and stuffing equipment may be manufactured and sold with
the disclosed apparatus. For example, a stuffing horn on an
existing sausage stuffing machine is removed and the disclosed
apparatus having a co-axial stuffing tube is installed in its
place. In typical sausage extrusion and stuffing equipment, the
stuffing horn has a stuffing tube made from a single layer with a
single diameter and may be adapted to reciprocally move between a
stuffing position and a retracted position by a rod connected to an
air cylinder. In other known sausage stuffing equipment, the
stuffing tube does not move horizontally back and forth; instead,
the stuffing tube rotates into position.
[0030] Referring to the drawings, FIGS. 1-3 illustrate a stuffing
apparatus 10 installed in a typical sausage stuffing machine (not
shown) and related mechanical parts that replace or couple with the
original manufactured parts on known sausage stuffing machines. The
stuffing apparatus 10 includes a collar 12, a tube end 14, and a
co-axial stuffing tube 16 having an inner layer 30 and an outer
layer 32 (described in more detail below). The collar 12, tube end
14, and stuffing tube 16 may be manufactured as separate parts that
are connected together or may be manufactured as unitary part. The
stuffing apparatus 10 is designed for easy coupling of the stuffing
apparatus 10 to a standard tube coupling assembly 18 and standard
follower assembly 20, and for use with a standard stuffing tube
feed block 22 where a meat emulsion or stream of meat is introduced
into the stuffing tube 16 through an aperture 26 in the stuffing
tube 10. During use in some sausage stuffing equipment, the
stuffing tube 16 is moved horizontally back and forth along the
follower assembly 20 to permit additional casings to be fitted
around the stuffing tube 16 and also rotates about a longitudinal
axis 24 of the stuffing tube 16 to prevent the casing from breaking
or tearing. In other sausage stuffing equipment, the stuffing tube
16 does not rotate.
[0031] During installation of the stuffing apparatus 10, the
stuffing tube 16 is positioned through the feed block 22 and a
guide bushing 34, which is coupled to follower assembly 20. A block
bushing 28 for the feed block 22 and the guide bushing 34 may be
original parts as included with known sausage stuffing machines, or
the block bushing 28 and guide bushing 34 may be designed with a
size to accommodate a slightly larger diameter of the co-axial
stuffing tube 16. When retro-fitting the stuffing apparatus 10 to a
known sausage stuffing machine, it is desirable to maintain an
inner diameter of the inner layer 30 to be about the same as the
single diameter of the standard single layer stuffing tube that was
replaced so that there is a sufficient space for the meat emulsion
to be extruded without restriction and without effecting other
processing parameters of the known sausage stuffing equipment or
processing efficiencies. But, the outer diameter of the outer layer
32 may be slightly larger than the outer diameter of the standard
single layer stuffing tube. In that instance, the block bushing 28
and guide bushing 34 are designed with a larger inner diameter. The
collar 12 of the stuffing apparatus 10 is coupled to a slider 36
having a central aperture through which the follower assembly 20
slides, which together with the guide bushing 34 permits the
stuffing apparatus 10 to move in a horizontal direction along the
follower assembly 20 and maintains the stuffing apparatus 10 in
proper position in the sausage stuffing machine.
[0032] FIGS. 4-8D show further details of the stuffing apparatus
10. The collar 12 of the stuffing apparatus 10 is a stationary
element in the sense that it does not rotate. The collar 12 is
retained in a stationary position by a retainer 42, which is
positioned about a liquid inlet port 44 of the collar 12 (see FIG.
1), to prevent the collar 12 from rotating. The collar 12 is
maintained in a position above the follower assembly 20 by the
guide bushing 34 and stuffing tube 16.
[0033] A proximal section 38 of the tube end 14 has a first
diameter and is connected within the collar 12. The connection
between the tube end 14 and the collar 12 can be static in the
sense that it does not permit the tube end 14 to rotate within the
collar 12. Alternatively, an internal slip ring 40 may be rotatably
positioned within the collar 12 and the proximal section 38 of the
tube end 14 is connected to the internal slip ring 40 to permit
rotation of the tube end 14 and the stuffing tube 16 relative to
the collar 12 and about the longitudinal axis 24 of the stuffing
tube 16 and the tube end 14. The tube end 14 further comprises a
distal section 48 with a second diameter that is smaller than the
first diameter of the proximal section 38 and a tapered section 50
between the proximal section 38 and the distal section 48. The
distal section 48 of the tube end 14 is connected to a proximal end
46 of the stuffing tube 16.
[0034] The stuffing tube 16 is a co-axial tube having a concentric
inner layer 30 and outer layer 32 with a space therebetween to
provide a longitudinal channel 52 extending around the periphery of
the stuffing tube 16 between the inner 30 and outer 32 layers from
a proximal end 46 to a distal end 54 of the stuffing tube 16. See
FIGS. 6 and 7 showing an enlarged view of the stuffing tube 16. The
longitudinal channel 52 provides a separate path for a liquid to
travel along the stuffing tube 16 with a meat emulsion so the
liquid can be co-extruded with the meat emulsion into a casing at
the distal end 54 of the stuffing tube 16. The co-axial double
layer structure of the stuffing tube 16 allows the central space 56
interior of the inner layer 30 to distribute the meat emulsion into
the sausage casing while allowing the longitudinal channel 52
between the inner layer 30 and outer layer 32 to coat an inner
surface of the casing during the stuffing process, thus
co-extruding a thin layer of liquid around a periphery of a stream
of meat as the stream is being extruded into the casing. It further
prevents the liquid from interacting with the stream of meat prior
to extrusion into the casing.
[0035] The radial space between the inner layer 30 and the outer
layer 32 in the longitudinal channel 52 is preferably kept to a
minimum in order to maintain the diameter of the outer layer 32 so
it can be used with existing sausage stuffing machines without
major modifications and without restricting the flow of the stream
of meat. The stuffing tube 16 comprises an aperture 26 through the
inner layer 30 and outer layer 32 that functions as a meat inlet
port. The aperture 26 is positioned downstream from the distal
section 48 of the tube end 14 and is surrounded by a seal 62
between the inner layer 30 and the outer layer 32 that prevents the
stream of meat from entering the longitudinal channel 52 between
the inner layer 30 and the outer layer 32. The seal 62 may be
formed by laser welding or other known methods for providing a
liquid-tight seal between two metallic components.
[0036] The inner layer 30 and the outer layer 32 of the stuffing
tube 16 are also sealed at the distal end 54 of the stuffing tube
16 via laser welding or other methods to provide an end seal 64
that is liquid-tight and closes off the entire longitudinal channel
52 around the circumference of the stuffing tube 16 at the distal
end 54. See FIG. 7. One or more perforations 58 through the outer
layer 32 of the stuffing tube 16 are positioned proximate to the
distal end 54 of the stuffing tube 16 to act as one or more
injection nozzles that permit the liquid being pumped into the
longitudinal channel 52 to be co-extruded from the stuffing tube 16
with the stream of meat as the stream of meat is extruded from the
stuffing tube 16 into the casing and to disburse and coat the inner
surface of the casing during sausage stuffing process. Because the
longitudinal channel 52 is sealed off at the distal end 54 of the
stuffing tube 16, the liquid in the longitudinal channel is
directed through the perforations 58.
[0037] In some embodiments, a plurality of perforations 58 extend
around the periphery of the outer layer 32 of the stuffing tube 16
in one or more rows positioned about 0.01 cm to 12 inches,
preferably less than 6 inches, from the distal end 54. The
perforations 58 may have a circular shape having a diameter between
0.01 cm to about 20 cm or may be in the form of stars, slots or
other elongated shapes positioned either perpendicular to the
distal end 54 or at less than 90 degrees relative to the distal end
54 and having a length between 0.01 cm to about 12 cm. FIGS. 8A-8D
show four exemplary arrangements of perforations 58 around the
periphery of a distal end 54 of the stuffing tube 16. FIG. 8A shows
a single row of perforations 58 evenly spaced around the periphery
of the stuffing tube 16. FIG. 8B shows two rows of perforations 58,
the perforations 58 in a first of the two rows being offset from
the perforations 58 in a second of the two rows. FIGS. 8C and 8D
show two exemplary arrangements of slots 60 positioned around the
periphery of the distal end 54 of the stuffing tube 16. The slots
60 are positioned to extend at an angle less than 90 degrees
relative to the distal end. Other arrangements of perforations 58
or slots 60 may be used.
[0038] Referring again to FIGS. 4 and 5, and more particularly to
FIG. 6, the proximal end 46 of the stuffing tube 16 is connected to
the distal section 48 of the tube end 14 in a manner that provides
for fluid communication between the liquid inlet port 44 in the
collar 12 and the longitudinal channel 52 in the stuffing tube 16.
The tube end 14 provides a fluid path to connect the liquid inlet
port 44 and the longitudinal channel 52. The fluid path includes a
first fluid channel 66 that is in fluid communication with the
liquid inlet port 44 in the collar 12 through an inlet channel 68.
The first fluid channel 66 is positioned substantially parallel to
a longitudinal axis 24 of the tube end 14 and the stuffing tube 16
and extends to the distal section 48 of the tube end 14 where the
first fluid channel 66 is joined with a second fluid channel 72
positioned substantially perpendicular to the first fluid channel
66. The second fluid channel 72 extends through the surface of the
distal section 48 of the tube end 14 to form a coating port 74
where the liquid in the second fluid channel 72 is injected into
the longitudinal channel 52 between the concentric inner layer 30
and outer layer 32 of the stuffing tube 16.
[0039] An entrance to the longitudinal channel 52 at the proximal
end 46 of the stuffing tube 16 is formed by the connection of the
inner layer 30 and outer layer 32 of the stuffing tube 16 to the
tube end 14. The distal section 48 of the tube end 14 is inserted
into proximal end 46 of the stuffing tube. The inner layer 30 of
the stuffing tube 16 is connected to the distal section 48 of the
tube end 14 at a first connection point 76, the outer layer 32 of
the stuffing tube 16 is connected to the tapered section 50 of the
tube end 14 at a second connection point 78, and the coating port
74 in the surface of the tube end 14 is positioned between the
first connection point 76 and the second connection point 78 to
provide fluid communication between the second fluid channel 72 and
the longitudinal channel 52 in the stuffing tube 16. The
connections can be made by laser welding or other methods for
sealing two metal parts to be liquid-tight. The connection of the
inner layer 30 and the outer layer 32 of the stuffing tube 16 to
the tube end 14 allows liquid to distribute around the stuffing
tube 16 and flow to the distal end 54.
[0040] When assembled, the liquid inlet port 44 allows liquid to be
injected through the collar 12 and the tube end 14 and into the
longitudinal channel 52 between the inner layer 30 and the outer
layer 32 of the stuffing tube 16. The liquid inlet port 44 and the
collar 12 are maintained in a stationary position by the retainer
42, which is connected to the tube coupling assembly 18 (i.e., the
retainer 42 prevents the liquid inlet port 44 and the collar 12
from rotating). See FIG. 1. Referring to FIG. 5, the liquid inlet
port 44 is formed with an external supply fitting 80 (for example
in the form of a male Luer connector for easy coupling with a
female Luer connector). Referring to FIG. 9, liquid is delivered to
the liquid inlet port 44 through a feed hose 82 (which for example
has a female Luer connector for easy coupling to the male Luer
connector of the external supply fitting 80). The amount of liquid
delivered to the liquid inlet port 44 may be controlled by a pump,
a metering device (such as metering pump 84) and a control system
86 having valves for controlling the volume of liquid, the flow
rate of liquid and the pressure of the liquid. The metering pump
84, control system 86 and a covered reservoir 88 for the liquid may
be provided on a movable platform 90 with casters 92 to facilitate
use with an existing sausage making machine. Alternatively, an
upright stand may be used to hold the metering pump 84, control
system 86 and reservoir 88. The feed hose 82 may be any type of
flexible tubing for supplying a liquid. The metering pump 84 may be
any type of pump capable of metering the rate, flow and/or pressure
of a liquid, for example, a peristaltic metering pump with forward
and reverse control may be used.
[0041] In use, when installed into an existing sausage stuffing
machine, liquid will leave the reservoir 88 through the feed hose
82 and passes through the metering pump 84, which observes the
volume and flow rate of the liquid and works together with the
control system 86 to control the volume and flow rate of the
liquid. The liquid continues through the feed hose 82 to the liquid
inlet port 44 of the collar 12 in the stuffing apparatus 10. The
liquid then continues through the inlet channel 68 to the first
fluid channel 66 in the tube end 14. Then, the liquid continues to
the second fluid channel 72 past the coating port 74 at the surface
of the distal section 48 of the tube end 14 and into the
longitudinal channel 52 in the stuffing tube 16. The liquid is
distributed around the periphery of the stuffing tube 16 between
the inner layer 30 and the outer layer 32 of the stuffing tube 16.
At the same time, a meat emulsion is pumped into the central space
56 within the inner layer 30 of the stuffing tube 16 through the
aperture 26 (i.e., the meat inlet port) in the stuffing tube 16.
The seal 62 around the aperture 26 between the inner layer 30 and
the outer layer 32 prevents the meat emulsion and the liquid from
mixing in the stuffing tube 16. A casing for sausage (not shown) is
generally placed over the distal end 54 of the stuffing tube 16 to
accept the meat emulsion as it is extruded from the central space
56 as is known in the art. The stuffing apparatus 10 provides for
liquid distributed around the periphery of the stuffing tube 16
within the longitudinal channel 52 to be co-extruded into the
casing at the same time the meat emulsion is extruded into the
casing via the perforations 58 through the outer layer 32 proximate
the distal end 54 of the stuffing tube 16, which coat the inner
surface of the casing as the meat emulsion is extruded into the
casing.
[0042] Methods are also disclosed for co-extruding a thin layer of
liquid around a periphery of a stream of meat as the stream of meat
is being extruded into a casing. In a first method for making
sausage, the steps include co-extruding a stream of meat from a
central space 56 inside an inner layer 30 of a co-axial stuffing
tube 16 while at the same time extruding a liquid from a
longitudinal channel 52 between the inner layer 30 and an outer
layer 32 of the stuffing tube 16 through perforations 58 in the
outer layer 32 proximate a distal end 54 of the stuffing tube 16.
In another method for retrofitting an existing sausage making
machine, the steps include removing an existing stuffing horn on an
existing sausage stuffing machine, and installing a double-walled
stuffing horn (i.e., the stuffing apparatus 10) in place of the
existing stuffing horn into the existing sausage stuffing machine,
and then co-extruding a stream of meat from a central space 56
inside an inner layer 30 of the double-walled stuffing horn (or
co-axial stuffing tube 16) while at the same time extruding a
liquid from a longitudinal channel 52 between the inner layer 30
and an outer layer 32 of the double-walled stuffing horn through
perforations 58 in the outer layer 32 proximate a distal end 54 of
the stuffing horn. Additional steps of this method include removing
a locking collar in the existing sausage stuffing machine,
replacing a retainer ring on the tube coupling assembly 18, and
repositioning a limit switch on a cylinder in the existing sausage
stuffing machine to create sufficient space to accommodate the
double-walled stuffing horn. In the methods, the stuffing apparatus
10 may be used with standard parts of sausage stuffing machines,
such as the feed block 22 and follower assembly 20, with slight
modification to accommodate the increased diameter of the co-axial
stuffing tube 16.
[0043] Although the improved liquid application method and
apparatus of this disclosure has been explained in relation to
preferred embodiments, it is to be understood that many other
possible modifications and variations can be made without departing
from the spirit and scope of the disclosure. For example, and
without limitation, the perforations 58 may be configured in any
shape, size and arrangement that permits an appropriate flow of
liquid to be extruded at the distal end 54 of the stuffing tube 16.
The metering pump and control system can be combined into a single
unit, and the volume and flow rate of the liquid can be adjusted
depending on the viscosity of the fluid and desired taste or
appearance characteristics for the sausage. It is intended that all
such modifications and variations be considered as within the
spirit and scope of this disclosure, as defined in the following
claims.
[0044] The method claims set forth hereinafter should not be
construed to require that the steps recited therein be performed in
alphabetical order (any alphabetical ordering in the claims is used
solely for the purpose of referencing previously recited steps) or
in the order in which they are recited unless the claim language
explicitly specifies or states conditions indicating a particular
order in which some or all of those steps are performed. Nor should
the method claims be construed to exclude any portions of two or
more steps being performed concurrently or alternatingly unless the
claim language explicitly states a condition that precludes such an
interpretation.
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