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, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.
Claims19
Process for producing sausage products comprising the steps of
- 1) comminuting of raw meat, which optionally contains fat, at a temperature of the meat of from 4° C. to −10° C.;
- 2) adding of seasoning, salt, preferably curing salt, an acidifying agent, which is a starter culture and/or gluconodeltalactone, optionally further additives;
- 3) mixing for producing a raw sausage mass;
- 4) optionally additionally comminuting,
- 5) forming of the raw sausage mass at a temperature of from 4° C. to −10° C. by depositing onto a carrier, wherein the carrier preferably is a continuously running conveyor belt, optionally including applying pressure during the forming, for producing a formed raw sausage mass;
- 6) optionally, warming of the formed raw sausage mass until reaching a temperature of at least approximately 20° C., e.g. up to 37° C., within 30 s to 10 min for producing a formed raw warmed sausage mass;
- and
- 7) optionally, fermenting of the formed raw warmed sausage mass until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C., preferably 35° C., for producing a formed acidified sausage mass,
- 8) warming of the formed acidified sausage mass to a temperature of approximately at least 42° C.;
- and
- 9) optionally, warming and incubating at a temperature of at least approximately 57° C. for a time sufficient for germ reduction, especially for pasteurizing, for producing a warmed, optionally cooked, acidified sausage mass;
- 10) immediately subsequently cooling of the warmed and, by fermenting or added gluconodeltalactone, acidified sausage mass to −1° C. or below in at maximum 30 min with a vacuum being applied, to produce a dried and cooled, optionally cooked sausage mass;
- 11) optionally, further cooling to a temperature of 0° C. or below;
- 12) Cutting of the cooled and dried acidified sausage mass to obtain a cut, and cooled, optionally cooked sausage product.
An apparatus for use in the production of cooked sausage products having a comminuting device for comminuting raw frozen meat, a metering device for additives, a mixing device, as forming unit for forming and depositing raw sausage mass onto a first conveyor belt and with the first conveyor belt) for conveying the raw sausage mass, and further comprising:
- a first warming device, which is arranged at the first conveyor belt and is adapted to apply electric current to raw sausage mass having a power for warming the raw sausage mass to from 30° C. to 37° C. within 30 s to 10 min,
- a fermentation room temperature-controlled to from 30° C. to 37° C. having a conveyor device, which is a adapted to convey the sausage mass through the fermentation room for 6 to 24 h, a second conveyor belt arranged subsequent to this conveyor device, which is adapted to convey the sausage mass through a second warming device, which is adapted to apply current to at least two electrodes adjacent to the cross section of the sausage mass having a power sufficient for a warming to at least approximately 42° C. within the time, during which the electrodes are adjacent to the same cross section of the sausage mass,
- a holding space being arranged on the second conveyor belt subsequent to the second electrical warming device, which is temperature-controlled to a temperature of approximately 57° C. and has a conveyor device, which is adapted to convey the sausage mass for the duration of the fermentation through the holding space, wherein the conveyor device in the holding space is connected to the second conveyor belt such that the sausage mass is continuously taken over by the second conveyer belt, with a third conveyor belt arranged subsequent to the holding space, which is adapted to taken over the cooked fermented sausage mass conveyed out of the holding space and to convey the same through a cooling device arranged on the third conveyor belt, which is adapted to apply reduced pressure to the sausage mass and is temperature-controlled such that the cooked fermented sausage mass is cooled under the vacuum applied in at maximum 30 min to −1° C. or below.
Dependencies are inferred from the claim text.