Method for manufacturing sausage products using liquid heating

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.

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.