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9 条记录 (耗时 0.008 秒)

    Improvements in the extrusion of plastic material
    2.
    发明公开
    Improvements in the extrusion of plastic material 失效
    挤出成型材料。

    公开(公告)号：EP0323058A1

    公开(公告)日：1989-07-05

    申请号：EP88311626.1

    申请日：1988-12-08

    申请人： BERNARD MATTHEWS PLC

    发明人： Matthews, Bernard Trevor ,  Ziauddin, Habeeb Mohamed ,  Joll, David John ,  Wilson, David Norman

    IPC分类号： A22C7/00

    CPC分类号： A22C7/0007

    摘要： Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head.
    In accordance with the present invention two unstable shapes, D-shaped (6) as described are extruded each cased (7) from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing (8) is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilised by freezing.

    摘要翻译： 特别是肉类的食品在压力下挤压成型。 挤出压力和挤出物中的能量使得圆形横截面是从挤出头出现的唯一稳定的。 根据本发明，如上所述的两个不稳定形状的D形（6）从其自身的挤出头挤出（7）。 头部靠近背靠近地设置，以具有大致圆形的整体轮廓。 外壳（8）安装在两个头部上。 在挤出时，两个D形件彼此邻接并且外壳保持其形状，直到通过冷冻稳定。

    Meat product and process to prepare it by triple coextrusion
    3.
    发明公开
    Meat product and process to prepare it by triple coextrusion 失效
    Fleischprodukt und Verfahren zu seiner Herstellung durch Dreifach-Extrusion。

    公开(公告)号：EP0300587A1

    公开(公告)日：1989-01-25

    申请号：EP88301304.7

    申请日：1988-02-17

    申请人： BERNARD MATTHEWS PLC

    发明人： Matthews, Bernard Trevor ,  Joll, David John ,  Ziauddin, Habeeb Mohamed ,  Wilson, David Norman

    IPC分类号： A23L1/317 ,  A23P1/12 ,  A22C7/00

    CPC分类号： A22C7/0007 ,  A23L13/62 ,  A23P30/25

    摘要： The invention provides a novel meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

    摘要翻译： 本发明提供了一种新颖的肉类产品，其包括全肌体A和填充物B。 馅料含有谷物，草药和香料，也是材料的主要部分，优选为脂肪，以产生稠粘稠易挤出的乳液。 该产品还包括外壳D和全肌肌体A与套管D之间的脂肪环形层C.该产品通过共挤出由提供全肌肉，填充制剂和脂肪的三重共挤出头制成 材料从单独的料斗。

    Manufacture of meat-based products
    9.
    发明公开
    Manufacture of meat-based products 失效
    Herstellung von Produkten auf der Basis von Fleisch。

    公开(公告)号：EP0252586A2

    公开(公告)日：1988-01-13

    申请号：EP87303956.4

    申请日：1987-05-01

    申请人： BERNARD MATTHEWS PLC

    发明人： Matthews, Bernard Trevor ,  Joll, David John ,  Ziauddin, Habeeb Mohamed ,  Wilson, David Norman

    IPC分类号： A23B4/06 ,  B02C18/06 ,  B02C19/18

    CPC分类号： A23B4/062 ,  A23L13/67

    摘要： A process of producing an evenly cooled comminute of meat particles ready for forming comprises forming a primary comminute from fresh meat, on a first comminution device (1) cooling the particles of the primary comminute into a coherent strip (10) on a moving refrigerated surface of a drum (7) and subjecting the strip to a secondary comminution, on a secondary comminution device (13) with a reduction in particle size and a temperature equalization.

    摘要翻译： 一种制备均匀冷却的肉粒的制备方法，包括在第一粉碎装置（1）上将新鲜的肉形成初级粉碎物（1），将初级粉碎粉末的颗粒冷却成移动的冷冻表面上的粘结带（10） 的鼓（7），并在带有粒度和温度均衡的次级粉碎装置（13）上对带进行二次粉碎。