Apparatus and method for forming casingless sausages

Abstract

An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the stuffing tube, the molding tube having an open end and a closed end. A supply of emulsion is conveyed under pressure into the stuffing tube to form a continuous length of shaped emulsion. Then, the shaped emulsion is directed into the molding tube, where the pressure of the emulsion bears against the closed end of the molding tube and causes the molding tube to move relative the stuffing tube. A treating fluid is directed to the interior surface of the molding tube, such that the interior surface is continuously wetted and evenly coated by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion.

Dependencies are inferred from the claim text.