DE1068096B - Method for the automatic control of the ripening process of sausage products - Google Patents

Description

kl. 53 c 1

INTERNAT. KL. A 23 1

PATENT OFFICE

R 16627 IVa / 53 c

REGISTRATION DATE: MAY 11, 1955

NOTICE
THE REGISTRATION
AND ISSUE OF THE
SUPPLEMENTARY WRITING: 29. O KTO BER 1959

The invention relates to a method for automatically controlling the ripening process of Sausages. It is known that dissolving heat is required to dissolve the salts processed in the sausage product. The faster this heat is supplied to the product, the faster the ripening process completed. However, there is a risk that the air will become too dry as a result of the heating. Through this the sausage casing is parchment-like and the moisture exchange is prevented.

These deficiencies are eliminated by the new procedure; it consists in the fact that when loading the Maturing chamber with sausages of approximately the same size and type in a sausage in the maturing room of the Sensor of a temperature meter introduced and the maturation process after reaching the set Core temperature is automatically terminated by means of known control instruments. By the Loading the ripening rooms with sausages of approximately the same size and type, for example Boiled sausages, it is sufficient to insert the probe of a temperature meter into the core of a sausage to measure the The end of the ripening process can be recognized by the achievement of a certain characteristic temperature and at the same time inevitably terminate it in a manner known per se.

If the ripening room is filled with sausages of different sizes, one sausage must of course be used such a feeler can be introduced for every type of size. Usually, of course, you just get sausages Treat the same size at the same time and only combine remaining stock if necessary.

It is already known a multi-part measuring probe for electrical temperature and humidity measurement of heat-sensitive and self-igniting materials, especially hay, to be used.

A u u u η g s b e i s ρ i e 1

The ready-stuffed or injected Averden sausages are hung up in the room in which they are to be preserved and possibly also smoked. In one or more control sausages, the sensor of a thermometer is inserted into the core and the temperature is now controlled in order to complete the process at certain empirically determined temperatures. This temperature be-method for automatic control
the maturation process of sausages

Applicant:

Smoker schmidt K.-G.,
Rheinhausen, Kronprinzenstr. 22nd

Hans Schmidt, Rheinhausen,

and Hanns Tappen, Krefeld-Bockum,

have been named as inventors

carries around 40 ° C for boiled sausage, for example Thermometer is coupled to the heater in a manner known per se, so that at certain temperatures the heating is switched on or off. In this way an optimum of the ripening process can be achieved.

Claims (2)

Patent claims: 1. A method for the automatic control of the ripening process of sausage products, characterized in that that when the ripening chamber is loaded with sausages of approximately the same size and type in a sausage in the ripening room the sensor of a temperature meter is introduced and the ripening process after reaching the set Core temperature ended automatically by means of known control instruments will. 2. The method according to claim 1, characterized in that when loading the ripening chamber a plurality of feelers are used with sausages of various sizes and types. Considered publications:
German Patent No. 747 067;
Swiss patents No. 234 379,197 740; Journal "Der Chirurg", 1954, pp. 433 to 437, and 1950, pp. 273 to 276.