Stuffing method [USA]
1986
Duroyon, H.
A method of stuffing food product into controllably premoisturized shirred casing using a stuffing machine designed for use with more pliable, fully soaked casing. An internal sizing ring is used to prestretch the premoisturized casing to about its recommended stuffed circumference which significantly reduces stuffing pressure while still achieving the desired stuffed rice. The magnitude of the holdback force, and thereby the stuffing pressure, is adjusted by setting the distance between the sizing which stretches the casing and a sealing ring which prevents back flow of meat emulsion onto the stuffing horn. After an encased product length is stuffed, and before the gathering and stripping operations associated with the dipping cycle, the sealing ring is advanced away from the sizing ring which serves not only to assist in the advance of additional casing for the gathering operation, but also to reduce the holdback force produced by the sizing ring so that additional casing is more easily drawn from the supply to reduce product pressure buildup during gathering, separating and dipping.
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