Apparatus and process for producing sausage products
AssigneeDeutsches Institut FüR Lebensmitteltechnik E.V.
InventorNino Terjung
Life of this patent
Estimating the term…
Abstract
Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.
Claims17
A process for producing sausage products comprising the steps of
- comminuting of raw meat at a temperature of the meat of from 4° C. to −10° C.;
- adding of seasoning and an acidifying agent, which is a starter culture and/or gluconodeltalactone;
- mixing to produce a raw sausage mass;
- forming of the raw sausage mass into a formed raw sausage mass at a temperature of from 4° C. to −10° C.;
- first warming of the formed raw sausage mass by applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min;
- fermenting of the formed raw sausage mass until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C. for 7 to 10 h;
- second warming of the formed raw sausage mass to a temperature of approximately at least 42° C. by applying electric current with a power sufficient to reach 42° C. within 10 min to produce a warmed sausage mass;
- and
- immediately subsequently cooling the warmed sausage mass for a maximum of 30 minutes to −1° C. or below while a vacuum is applied, to produce a dried and cooled sausage mass;
- cutting of the dried and cooled sausage mass to obtain a cut and cooled sausage product.
A process for producing sausage products, consisting of the steps of
- comminuting of raw meat at a temperature of the meat of from 4° C. to −10° C.;
- adding of seasoning and an acidifying agent, which is a starter culture and/or gluconodeltalactone;
- mixing to produce a raw sausage mass;
- forming of the raw sausage mass into a formed raw sausage mass at a temperature of from 4° C. to −10° C.;
- first warming of the formed raw sausage mass by applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min;
- fermenting of the formed raw sausage mass until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C. for 7 to 10 h;
- second warming of the formed raw sausage mass to a temperature of approximately at least 42° C. by applying electric current with a power sufficient to reach 42° C. within 10 min to produce a warmed sausage mass;
- and
- immediately subsequently cooling the warmed sausage mass for a maximum of 30 minutes to −1° C. or below while a vacuum is applied, to produce a dried and cooled sausage mass;
- cutting of the dried and cooled sausage mass to obtain a cut and cooled sausage product.
Dependencies are inferred from the claim text.