Dry and semi-dry sausage product processing and to products therefrom
OwnerKyle A. Newkirk, James S. Thorson +1inventors
InventorsKyle A. Newkirk, James S. Thorson, Vicky V. Hoel
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Abstract
A process for rapidly producing dry or semi-dry sausage product is provided. The process involves the steps of the mixing of ground meat along with an amount of a previously prepared dried sausage, either from the present batch being prepared or from another batch that holds similar qualities to the current batch under preparation. The present process produces dry or semi-dry sausage products in less than 5 hours and preferably less than 3 hours. In addition, the resulting sausage product may be shaped like a conventional pepperoni product as well as a number of unique shapes and configurations not typically associated with conventional sausage products.
Claims27
A process for rapidly producing at dry or semi-dry sausage product comprising the steps of
- i) admixing an amount of ground meat and an amount of dried sausage product with an amount of an edible acidulant to form a sausage admixture;
- ii) forming the sausage admixture into at least one shaped sausage product;
- and
- iii) drying the shaped sausage product to achieve a desired water to protein ratio.
23 A dry or semi-dry sausage product obtained according to the process of claim 1.
The dry or semi-dry sausage product according to claim 23, wherein the sausage product is selected from beef summer sausage, thuringer, sicillian salami, pepperoni, dry salami or genoa.
The dry sausage product according to claim 23, wherein the dry or semi-dry sausage product is pepperoni.
The dry or semi-dry sausage product according to claim 23, wherein the product is shaped and dimensioned into snack size or ready-to-eat pieces or combinations thereof.
The dry or semi-dry sausage product according to claim 23, wherein the product is shaped and dimensioned into pieces suitable for use as pizza or food toppings.
Dependencies are inferred from the claim text.