FIELD: food industry.
SUBSTANCE: group of inventions refers to the food industry, namely to systems and methods for processing food or feed products with a high meat content. Food or feed processing systems (10, 96) comprise extruder (14) and processing device (16, 16a) disposed downstream, and are designed to process food or feed compositions with a high meat content. Processing devices (16, 16a) comprise elongated processor cylinder (38) having inner surface (44) with a central object or pipe (60) inside cylinder (38) having outer surface (62). Surfaces (38, 62) thus limit elongated annular processing area (70). Cylinder (38) and pipe (60) are heated by steam through mechanism (52, 66). Inside region (70) is also rotatable machining element (72). Element (72) has a plurality of helical blades (88, 104) configured to scrape surfaces (44, 62) to prevent the product from accumulating on these surfaces.
EFFECT: use of the group of inventions will ensure the receipt of a quality product.
15 cl, 9 dwg
Title | Year | Author | Number |
---|---|---|---|
UNIT FOR EXTRUDER CONSISTING OF HEAD AND CUTTING MEMBER FOR EXTRUDING OF FOOD PRODUCT PIECES WITH FILLER | 2001 |
|
RU2291621C2 |
MEAT ANALOGUE WITH CORRESPONDING EXTERNAL TEXTURE | 2008 |
|
RU2440772C2 |
METHOD OF MANUFACTURING FEEDS BY EXTRUSION OF BIOLOGICAL AND AGRICULTURAL WASTE, PRODUCTION LINE FOR METHOD IMPLEMENTATION AND FEED OBTAINED BY PROVIDED METHOD | 2017 |
|
RU2667161C1 |
METHOD FOR PRODUCTION OF EXTRUDED PRODUCT OF HIGH FOOD VALUE ENRICHED WITH SCORZONERA | 2014 |
|
RU2585470C1 |
ENERGY-CONSERVING EXTRUDER | 2021 |
|
RU2787167C1 |
METHOD AND DEVICE FOR PRODUCTION OF FOOD PRODUCTS | 2011 |
|
RU2544637C2 |
EXTRUDED GRAINS & LEGUMES SANDWICHES MANUFACTURE LINE | 2011 |
|
RU2482778C1 |
METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS | 2021 |
|
RU2761310C1 |
METHOD FOR OBTAINING ENRICHED STARCH PRODUCT | 2016 |
|
RU2624207C1 |
PROTEIN COMPOSITION AND ITS APPLICATION IN RESTRUCTURISED MEAT, VEGETABLE AND FRUIT PRODUCTS | 2007 |
|
RU2430628C2 |
Authors
Dates
2018-08-07—Published
2016-07-12—Filed