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, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.
Claims14
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;
- filling the raw sausage mass into sausage casings or boxes to form encased sausage;
- first warming of the encased sausage by applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min;
- fermenting of the encased sausage 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 encased sausage 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 encased sausage;
- and
- immediately subsequently cooling the warmed encased sausage for a maximum of 30 minutes to −1° C. or below while a vacuum is applied, to produce a dried and cooled encased sausage;
- cutting of the dried and cooled encased sausage 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;
- filling the raw sausage mass into sausage casings or boxes to form encased sausage;
- first warming of the encased sausage by applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min;
- fermenting of the encased sausage 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 encased sausage 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 encased sausage;
- and
- immediately subsequently cooling the warmed encased sausage for a maximum of 30 minutes to −1° C. or below while a vacuum is applied, to produce a dried and cooled encased sausage;
- cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.
Dependencies are inferred from the claim text.