IP Library › Patent Application 14513434
Patent Application
App. No. 14/513,434

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

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Quick Facts
Patent No.
US None
App. No.
14/513,434
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.

Claims (20)

1 . 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 (T c1 ) of the coagulation range (T c1 -T c2 ) of the paste or the food dough.

2 . Method as claimed in claim 1 , characterized in that the sausage is heated in a liquid bath.

3 . Method as claimed in claim 2 , characterized in that the sausage strand is heated by being guided through a heated fixing bath during processing step E).

4 . Method as claimed of claim 1 , characterized in that the sausage is heated by means of steam.

5 . Method as claimed of claim 1 , characterized in that the sausage is heated by a gas flow saturated to at least 80% with liquid.

6 . Method as claimed of claim 1 , characterized in that the sausage strand is already heated before beginning the subdivision of the sausage strand into sausage products as according to processing step E).

7 . Method as claimed of claim 1 , characterized in that the sausage is heated locally to at least 40° C., preferably at least 48° C.

8 . Method of claim 1 , characterized in that a cooling step takes place after the heating, wherein the sausage strand is cooled locally to a temperature lower than 35° C., preferably lower than 25° C., or more preferably lower than 7° C.

9 . Method as claimed in claim 8 , characterized in that the cooling step consists of cooling in a cooling bath.

10 . Method as claimed in claim 9 , characterized in that the cooling bath comprises positive divalent and/or trivalent ions.

11 . Method as claimed of claim 1 , characterized in that during the heating and/or cooling a solution containing a calcium salt is applied.

12 . Method as claimed in claim 11 , characterized in that the solution containing a calcium salt applied during the heating and/or cooling comprises calcium chloride (CaCl 2 ).

13 . Method as claimed in claim 1 , characterized in that the paste comprises, in addition to polysaccharide, a protein such as collagen.

14 . Method as claimed in claim 1 , characterized in that the viscous paste comprises polysaccharide.