Method of producing cellulose encased sausages
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.
1. 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.
2. Method according claim 1 , characterised in that the encased sausage is heated during step A) to such an extend that it is not fully coagulated.
3. Method according claim 1 , characterised in that the casing peeled from the sausage is comprising a cellulose, an alginate and/or a collagen.
4. Method according to claim 1 , characterised in that the casing is peeled from the sausage during step B) at a sausage surface temperature of at least 30° C.
5. Method according to claim 1 , characterised in that the casing is peeled from the sausage during step B) at a sausage surface temperature of at least 40° C.
6. Method according to claim 1 , characterised in that the peeled packed sausage is heated in the packaging to a surface temperature of at least 72° C.
7. Method according to claim 1 , characterised in that the peeled packed sausage is heated in the packaging to a core temperature of at least 72° C.
8. Method according to claim 1 , characterised in that the peeled sausages are smoked before they are packed.
9. Method according to claim 1 , characterised in that the temperature of the sausage is monitored in the process with at least one controller.
10. The method of claim 8 wherein the peeled sausages are smoked using multiple cooking zones.
11. The method of claim 10 wherein at least one cooking zone has a 60° C. dry bulb and a 38° C. wet bulb.
12. The method of claim 10 wherein at least one cooking zone has a 70° C. dry bulb and a 55° C. wet bulb.
13. The method of claim 11 wherein at least one cooking zone has a 70° C. dry bulb and a 55° C. wet bulb.
14. The method of claim 9 wherein a steering process is automatically arranged based upon the monitored temperature.
15. 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.