Method for forming casingless sausages
AssigneeSara Lee Corporation
InventorLee Kramer
Life of this patent
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Abstract
Method and apparatus for forming batter into casingless sausages and similar meat products in which an extrudable meat emulsion is simultaneously formed in a generally cylindrical configuration with a cohesive surface from a denaturing solution at a temperature of from ambient temperature to 170° F. The cylindrically formed emulsion is then separated into segments having first and second ends and a defined length, and the formed segments are thereafter introduced to a cooking apparatus. The apparatus for forming the casingless sausages includes extrusion/denaturing application apparatus, cylindrically shaping, sizing, and skin forming apparatus, and an end clamp. Another embodiment includes a heat exchanger to further assist the formation of a skin like surface on the meat product and shorten the cooking time.
Claims5
A method of forming a casingless sausage shaped meat product comprising the steps of:
- introducing a flowable meat emulsion into an extruder under pressure to move the emulsion therethrough while simultaneously applying a denaturing solution to form a cohesive surface on the extruder held emulsion at a temperature of from ambient temperature to about 170° F.;
- extruding the meat emulsion in a tubular configuration;
- preliminarily heating the extruded emulsion at a temperature from 140° F. to 180° F. in the extruder;
- forming the extruded and heated meat emulsion into segments, each segment having first and second ends and a defined length;
- and
- introducing the formed segments into a cooking device at a temperature from 180° Fahrenheit to 210° Fahrenheit.
A method of forming a casingless tubular shaped meat product comprising the steps of:
- introducing a flowable meat emulsion into a tubular configured extruder under pressure to move the emulsion therethrough while simultaneously applying a denaturing solution to form a cohesive surface on the extruder held emulsion;
- extruding the meat emulsion in a generally cylindrical configuration consistent with the tubular configured extruder at a temperature of from ambient to about 170° Fahrenheit;
- preliminarily heating the extruded emulsion at a temperature from 140° F. to 180° F. in the extruder;
- forming the extruded and heated meat emulsion into segments, each segment having first and second ends and a defined length;
- and
- introducing the formed segments into a cooking device at a temperature of from 180° Fahrenheit to 210° Fahrenheit thereby cooking the cohesively surfaced meat emulsion segments.
Dependencies are inferred from the claim text.