Method for manufacturing sausage products using liquid heating
AssigneeStork Townsend Inc.
InventorsAdrianus Josephes VAN DE NIEUWELAAR, Marcus Bernhard Hubert BONTJER, Martinus Wilhelmus Johannus KUIJPERS, Frederik Franciscus Leondardus ANKERSMIT
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Abstract
The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.
Claims14
Method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of:
- A) providing a food dough;
- B) providing a viscous paste;
- C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste;
- D) subdividing the sausage strand into sausage products;
- and
- E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases;
- characterized in that within 50 seconds, preferably within 30 or within 10 seconds following co-extrusion as according to processing step C), at least the outer side of the sausage is heated with a liquid-containing medium to at least the initial temperature (Tc1) of the coagulation range (Tc1-Tc2) of the paste or the food dough.
Dependencies are inferred from the claim text.