Innovative mincer technique for dry sausage manufacture.
1994
Buechs H.P.
Efforts to achieve the cutting quality of the mincing knife when comminuting meat and to improve the economics of comminution have produced a meat mincer with a 5-part cutting unit and a separating unit with central removal of gristle and sinew (connective tissue). The perforated plates have chamferred holes and the knives have feeding surfaces to increase pressure. The pre-cutter safely absorbs the high shearing forces coming from the screw in a suitable bearing. The supporting cross prevents the final plate from sagging and thus ensures a clean cut and frictionless running. To ensure that the sausage mixture has a particular granulation, the throughput, knife revolution and number of knife blades must be adjusted to one another. The cutting and separating units described are applicable to a wide field of meat comminution and can be recommended as standard.
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