Abstract: A system for conveying and collating a crimped line of sausage has an elongated vibratory conveyor deck powered to oscillate on a supporting frame. A tray having a bottom and upright sides on a tray mounted on the vibrating conveyor will absorb the oscillations of the conveyor. A plurality of elongated channels extend longitudinally on the upper surface of the tray from the intake end to the exit end, whereupon the elongated line of crimped sausages deposited on the intake end of the tray in the form of sausage line segments or individual links will progressively move into the channels of the tray and will progressively move towards the exit end of the tray with the links and the line of sausage segments being aligned in parallel fashion.

Abstract: A method and apparatus for cutting sausages squeezes the meat inside the casing by a crimping wheel to move the meat emulsion away from the linking point to provide sufficient casing to close the ends of the proposed links and to prevent bursting of the casing. This is accomplished by passing the unlinked sausage strand over a crimping wheel to crimp the proposed linking points, reshaping the sausage strand at the linking points, and then subsequently cutting the precrimped link points.

Abstract: A conveyor assembly for moving an extruded strand of sausage (26) from an extruding machine (10) and for coagulating the outer surface (28) of the strand (26) has first (48) and second (49) conveyor elements mounted on a frame (36). The conveyor assembly on the frame (36) moves from a point of beginning (38) to a discharge station (40) and thence back to the point of beginning (38). A brine fluid circuit is disposed on the frame above the conveyor with a plurality of discharge nozzles thereon to spray brine on a strand of sausage moving with the conveyor assembly. A pair of laser lights (88) project beams (90) on the unlinked strand (26) to determine the diameter thereof. A signal is sent from the lasers to a controller (92) who compares the diameter of the strand to a predetermined diameter.

Abstract: A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25%.

Abstract: A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 255.

Abstract: A method and means for linking a co-extruded food product strand wherein said strand is stretched after it is extruded and before it is linked.

Abstract: A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: An extrusion attachment for sausage making machines have three concentric tubes with the inner tube defining a first passageway, the space between the inner and intermediate tubes comprising a second passageway, and the space between the outer tube and the intermediate tube defining a third passageway. The diameter of the inner tube is small so that meat emulsion passing into the inner tube is subjected to a higher pressure than that of the pressure in the second passageway. The lower pressure meat material in the second passageway is thinly coated on the strand of the high pressure meat material extruded from the inner tube. A thin layer of collagen material is extruded from the third passageway for deposit on the outer surface of the meat layer extruded from the second passageway. An alternate extrusion attachment has only two concentric tubes as defined above with an elongated hollow casing on the outer surface of the two tubes adapted to receive a coextruded strand of sausage.

Abstract: An extrusion attachment for sausage making machines have three connection tubes with the inner tube defining a first passageway, the space between the inner and intermediate tubes comprising a second passageway, and the space between the outer tube and the intermediate tube defining a third passageway. The diameter of the inner tube is small so that meat emulsion passing into the inner tube is subjected to a higher pressure than that of the pressure in the second passageway. The lower pressure meat material in the second passageway is thinly coated on the strand of the high pressure meat material extruded from the inner tube. A thin layer of collagen material is extruded from the third passageway for deposit on the outer surface of the meat layer extruded from the second passageway.

Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

Abstract: An extrusion attachment for sausage making machines have three connection concentric tubes with the inner tube defining a first passageway, the space between the inner restrictor and intermediate second tubes comprising a second first passageway, and the space between the outer third tube and the intermediate second tube defining a third second passageway. The diameter of the inner restrictor tube is small so that meat emulsion passing into the inner restrictor tube is subjected to a higher pressure than that of the pressure in the second first passageway. The lower pressure meat material in the second first passageway is thinly coated on the strand of the high pressure meat material extruded from the inner restrictor tube. A thin layer of collagen material is extruded from the third second passageway for deposit on the outer surface of the meat layer extruded from the second first passageway.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.