Method for manufacturing sausage products using liquid heating

A method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps:

• providing a food dough;
• providing a viscous paste;
• co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;
• guiding the co-extruded product through a fixing bath of an ion-containing liquid wherein cohesion of the co-extruded product increases;
• wherein guiding of the co-extruded product through the fixing bath is performed within 20 seconds following the step of co-extrusion of the co-extruded product, wherein the co-extruded product is heated by the fixing bath to a temperature range of at least 48° C. and lower than 85° C.;
• wherein a residence time of the co-extruded product in the fixing bath is greater than 0.1 and less than 240 seconds;
• wherein the co-extruded product is only in the fixing bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough;
• subdividing the co-extruded product into sausage products, the co-extruded product being subdivided into the sausage products after the step of guiding the co-extruded product through the fixing bath;
• cooking the sausage products in a heating bath;
• wherein the method further comprises guiding the co-extruded product to a cooling bath of an ion-containing liquid such that the co-extruded product is cooled to a temperature of 7° C. or lower.

A method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps:

• providing a food dough;
• providing a viscous paste;
• adding at least one structure improver to the viscous paste such that the viscous paste has a viscosity of about 500-1250 Newton;
• co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste, the at least one structure improver is added to the viscous paste a maximum of 20 seconds prior to the step of co-extruding the food dough and the viscous paste;
• guiding the co-extruded product through a fixing bath of an ion-containing liquid wherein cohesion of the co-extruded product increases;
• wherein guiding of the co-extruded product through the fixing bath is performed within 10 to 30 seconds following the step of co-extrusion of the co-extruded product, wherein the co-extruded product is heated with the ion-containing liquid of the fixing bath such that the co-extruded product is firmed, the fixing bath having a temperature range of at least 48° C. and lower than 85° C.;
• wherein a residence time of the co-extruded product in the fixing bath is greater than 0.1 and less than 240 seconds;
• wherein the co-extruded product is only in the fixing bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough;
• subdividing the co-extruded product into sausage products, the co-extruded product being subdivided into the sausage products after the step of guiding the co-extruded product through the fixing bath;
• cooking the sausage products;
• wherein the method further comprises guiding the co-extruded product to a cooling bath of an ion-containing liquid such that the co-extruded product is cooled to a temperature of 7° C. or lower.

A method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps:

• providing a food dough;
• providing a viscous paste;
• co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;
• guiding the co-extruded product through a fixing bath of an ion-containing liquid wherein cohesion of the co-extruded product increases;
• wherein within 20 seconds following the step of co-extrusion of the co-extruded product, the co-extruded product is heated with the ion-containing liquid of the fixing bath, the ion-containing liquid of the fixing bath having a temperature range of at least 48° C. and lower than 85° C.;
• wherein a residence time of the co-extruded product in the fixing bath is greater than 0.1 and less than 240 seconds;
• subdividing the co-extruded product into sausage products;
• cooking the sausage products in a heating bath;
• and
• wherein, after cooking the sausage products, the method further comprises cooling the sausage products in a cooling bath to a temperature of 10° C. or lower.