Method of producing cellulose encased sausages
AssigneeMarel Meat Processing Inc.
InventorsBenjamin P. Huisinga, Jos J. Kobussen, Robert W. Damstetter, Adrianus Josephes Van De Nieuwelaar, Marcus Bernard Hubert Bontjer
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Abstract
The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.
Claims15
Method for producing preformed peeled packed sausages, comprising the steps of subsequently:
- A) heating an encased sausage to a surface temperature of 50° C.;
- B) peeling a casing from the sausage at a sausage surface temperature of at least 20° C.;
- and
- C) packing the peeled sausage;
- D) fully cooking the peeled sausage in the package with intermittent cooking;
- wherein heating of the encased sausage during step A) results in partial hardening of the sausage dough due to at least partial coagulation of the proteins thereby providing enhanced rigidity without fully cooking the sausage;
- E) cooling the fully cooked packaged sausage in cold water to 5° C. or less.
Method for producing preformed peeled packed sausages, comprising the steps of subsequently:
- A) heating an encased sausage to a surface temperature of 50° C.;
- B) peeling a casing from the sausage at a surface temperature of below 4° C.;
- C) packing the peeled sausage;
- D) fully cooking the peeled sausage in the package with intermittent cooking;
- wherein heating of the encased sausage during step A) results in partial hardening of the sausage dough due to at least partial coagulation of the proteins thereby providing enhanced rigidity without fully cooking the sausage;
- E) cooling the fully cooked packaged sausage in cold water to 5° C. or less.
Dependencies are inferred from the claim text.