Equipment for processing intestinal raw materials
libre 9
Intestinal raw materials include intestines, esophagus and bladder. Intestines from animals are processed as a set. The intestines of animals have thick and thin sections. During processing, the intestines are divided into appropriate parts depending on their length and minced content (see Table 1).
Classification of intestinal raw materials
Table 1 - Classification of intestinal raw materials
| Name | Length, mm | Diameter, mm | Stuffing capacity, kg | |
| Anatomical | Production | |||
| Beef intestines | ||||
| Esophagus | Pickle | 350-1000 | 30-60 | 0,5 |
| Duodenum | Thick abdomen | 1000-1500 | 30-60 | 4,0 |
| Thin | Belly | 25000-50000 | 25-50 | 18,0 |
| Blind | Blue | 700-2000 | 80-2000 | 5,5 |
| Rim | Circle | 5000-12000 | 30-70 | 9,5 |
| Straight boring | Boring machine | 300-1000 | 80-200 | 2,0 |
| Urinary bladder | Bladder | 150-400 | 1,0 | |
| Mutton intestines | ||||
| Thin | Mutton ventrals | 20000-35000 | 14-30 | 3,5 |
| Blind | Lamb haystack | 400-1500 | 40-80 | 1,5 |
| Rim | Lamb circle | 2500-3500 | 14-22 | 1,2 |
| Straight | Guzenka | 500-1000 | 25-35 | 1,0 |
| Pork intestines | ||||
| Thin | Abdomen | 13000-27000 | 20-40 | 11,0 |
| Rim | Curl | 2500-3500 | 40-110 | 2,0 |
| Blind | Grouse | 200-400 | 50-120 | 2,0 |
| Straight | Guzenka | 500-1750 | 50-80 | 1,0 |
| Bladder | Bladder | 150-400 | 3,0 | |
Processed intestines are used as a casing for sausage products. The size, wall thickness, and strength of individual intestinal sections vary, which determines how they are further processed and used. The intestinal walls are dense and elastic, consisting of serous, muscular, submucosal, and mucosal membranes. The serous membrane is smooth, elastic, and strong (it is removed during the processing of the colon and cecum).
Muscular membrane is the most developed, gives strength to the intestinal membrane (it is removed from pig and lamb intestines); submucosa is the strongest (only it is left during the processing of small lamb and pig intestines); mucosa contains many enzymes and microflora, loose, fragile (it is removed during the processing of intestinal raw materials). In animals, the intestines are attached to the mesentery, a fold of peritoneum consisting of serous membrane and adipose tissue.
The intestine in its natural connection to the mesentery is called the omentum. The intestines contain many proteolytic enzymes and feed residues with a high content of putrefactive microflora. In this regard, signs of spoilage appear within 2...Z hours after slaughter. Therefore, the intestinal contents should be removed no later than 30 minutes after slaughter.
Technology of intestine processing
Depending on the degree of processing, intestines are divided into:
- raw canned intestines are intestines that have been emptied of their contents, washed and preserved;
- semi-finished intestines - processed salted or dry intestines, not divided by grade and size;
- finished intestines - fully processed, preserved by salting or drying and sorted by quality and size.
Technological processing of intestines includes the following operations: disassembling a set of intestines into components, emptying the intestines of their contents, degreasing, turning, removing the mucous membrane in beef intestines, serous, muscle and mucous membrane in pork and lamb intestines, cooling, sorting, calibration, metering, bundling or bunching, canning, packaging and labeling.
The sequence of operations varies depending on the type of intestine. Disassembling the kit and emptying the contents. After washing, intestine sets are disassembled on special tables. The intestine is separated from the mesentery and divided into its component parts. During disassembly, the rectum and bladder are separated first, followed by the small intestine and then the large intestine.
The intestines are immediately freed from their contents by hand or on a squeezing roller. The esophagus and bladders are washed with water from the outside and inside. The abdomens are emptied on squeezing rollers, one of which is covered with a layer of corrugated rubber and the other with a smooth cloth. During operation, the rollers are irrigated with water at a temperature of 35...40 °C.
Gut degreasing. The guts are degreased manually or by machines with rubber blades and brushing machines. In the process of degreasing in machines, the intestines are constantly irrigated with warm water. Circles, bruises, and passages are degreased manually using blunt-ended curved scissors opened at an angle of 45...500. For the convenience of this operation, the intestines are hung on hooks. Manually skinned circles are soaked in warm water and passed through brushing machines to completely remove fat.
Intestines are cleaned to remove unnecessary layers. To remove the mucous membrane, large-diameter intestines (beef belly, rounds, blues and passages) are turned out with a water jet. To facilitate the removal of the mucous membrane, the intestines are kept in warm water at a temperature of Z0...40 °C. The mucous membrane is removed manually or by machines with rubber blades or brushes.
Pork and lamb abdomens are cured by grinding the serous, muscular and mucous layers, squeezing the cure and final cleaning of the submucosa. Circles, passages, bruises, and intestinal ends are processed in a shucking drum, where they are cleaned by friction against a perforated side surface.
Cooling, sorting and calibration. To inhibit the vital activity of microorganisms, the intestines are cooled with cold water at a temperature not exceeding 18 °C for 20...50 minutes. Then they are sorted by quality and diameter. To determine the gauge, the intestines are inflated with air or filled with water and measured using a special plate with appropriate cutouts.
Grade I intestines are calibrated into four types depending on the diameter: extra (diameter over 44 mm), wide (37...44 mm), medium (32...37 mm) and narrow (27...32 mm), and the circles are divided into calibers from No. 1 (up to 40 mm) to No. 5 (over 55 mm). Determining the grade of intestines, their defects that may be lifelong and occur during processing are hidden. After calibration, the length of the intestines is measured using a special rail or bar. The intestines are connected in bundles or bundles and tied.
Bundles are made from intestines of the same type: beef intestines are tied in bundles of 18.5 m, lamb intestines - 22...26 m, pork intestines - 12 m, beef rounds - 10.5 m, lamb intestines - 25 m. Bluegills, gizzards, and intestines are formed into bundles. Lighter intestines are formed into packs of 25 pieces, heavier intestines (pork guzzlers, beef blues) - 10 pieces. Intestines are preserved to prevent putrefaction during storage and transportation. Processed intestines are preserved by salting, drying and freezing.
Salting. The intestines are cooled to a temperature of 6...9 °C and then salted so that the factory contains the maximum amount of salt at a minimum moisture content. After salting, the intestinal membrane contains 19...25 % salt, and the moisture content is reduced from 88 % to 60 %. In the case of dry salting, intestinal bundles are sprinkled with salt, especially in the places of binding.
Salt should be at least grade I without impurities of iron and calcium salts. For salting pork and lamb bellies, use vacuum salt of the "Extra" type. In the case of wet salting, intestinal bundles are sprinkled with fine salt, placed in rows in baths or vats with brine and kept for 4...5 days. After that, the bundles are removed and laid out on a table to drain for 2... Z hours and packed in barrels.
Drying. Dry intestinal factory products should have a moisture content of 15% - at a lower moisture content they break, at a higher moisture content they are damaged by mold. Before drying, the casing is inflated with air to ensure even drying. The intestines are dried in special chambers at a temperature of 35...50 °C for 4...6 hours.
After drying, the intestines are moistened to prevent them from breaking in a room with high humidity at an air temperature of no more than 15°C. After the dry intestines are sorted by caliber and quality, they are passed through rollers to make even strips. For better preservation against moths and skin beetles, dry intestines are sprinkled with red pepper.
Freezing is used in exceptional cases, as it reduces the strength of the intestines. The intestines are tightly packed in rows in barrels or boxes, sprinkled with salt and frozen at a temperature of 12...20 °C. Store frozen intestines at a temperature of -5...-10 °C.
Processing of intestines on flow-mechanized lines
Beef intestines are processed on the K6-FKL line (Fig. 1).
The belly is fed to the squeezing rollers and, after being freed from the contents, is sent to the degreasing machine using a filling conveyor. After that, they are fed into a bath where they are turned out with water and then into a tray with warm water to loosen the mucous membrane. After 10 minutes, they are cleaned from the mucous membrane in a cramming machine with warm water irrigation.
The processed intestines are cooled in a bath and fed for sorting, calibration and bundling. The bunched intestines are salted, packed and stored. Pork bellies are processed on the K6-FKS line (Fig. 2). First, the separated belly is fed to a water-irrigated grating area and then to squeezing rollers.
After being freed from the contents, the intestines are placed for 1... 2 hours in a bath with water at 40...45 °C. The intestines are cleaned of serous, muscular, and mucous membranes in a mucous membrane loosening machine, after which they are soaked again in a bath of water at 40...45 °C.
After that, the intestines are squeezed on the second squeezing rollers and sent to the final cleaning machine. The processed intestines are cooled, sorted, calibrated and canned. 
Lamb intestines are processed on the FOC-B line (Fig. 3), passing them sequentially through squeezing rollers, a cage grinder, a second squeezing roller and a cage grinder. 
The intake table for intestines is of steel, welded construction, with three perforated covers and a shower device. Under the lid there is a tray with a pipe for discharging the contained intestines and washing water into the sewer. The overall dimensions of the reception table are 2000 x 1000 x 410 mm. Weight 121 kg. 
Squeezing rollers are designed to release the intestines from the contents and to squeeze out the crushed cecum. The machine (Fig. 5) is mounted on two cast iron risers with sidewalls to accommodate the working roll system. 
The upper roller, which is well irrigated with water from the shower device, is made of soft rubber and covered with belting, the lower roller is rubber, with a special longitudinal corrugation that ensures good grip of the intestines and squeezing of the contents. The machine is driven by an electric motor through a V-belt transmission, a chain transmission and a worm gear.
In the FOKK-01 squeezing rollers, which are part of the FOK-K line for processing cattle entrails, the drive to the screw conveyor feeding the brushing and sealing machine is carried out through a chain drive and a bevel gear pair. The FOK-K line includes the FOKK-01 and FOKK-03 squeezing rollers.
Structurally, these machines are identical. The difference between the FOKK-03 and FOKK-01 squeezing rollers is the absence of a screw conveyor and a gear that drives it. Instead of a screw conveyor, the FOKK-03 is equipped with an inclined conveyor with hooks. 
The universal FOC machine for preliminary and final cleaning of the abdomen of all types of livestock (Fig. 6) consists of welded posts (1), a cast-iron plate (2), sidewalls (3), a gearbox (4) and electric motors (5) with a power of 1.5 kW. In the upper part of the machine, there are rollers (10) that feed and crush the raw material (9), to which a metal plate (12) is pressed by eccentrics (13,15) and a spring (14). The rollers are made of stainless steel with a longitudinal grooved surface.
The lamb and pork belly after the rollers fall on the shield (8) and are sent to the warm water tank, which is located under the machine. From there, they are manually tucked into the gap between the rubber-covered grooved roller (6) from the end. An eccentric shaft (7) allows the gap to be adjusted.
During the processing of horse and cattle intestines, the shield (8) is pushed back, the intestines fall between the plate (17) and the grooved roller (6), and then between the grooved roller (6) and the eccentric shaft (7). The nozzles (11, 16) supply warm water to the treatment area. Machine capacity: up to 80 pork bellies in 1 hour, up to 60 lamb bellies and up to 30 beef bellies.
