Imitation skinless sausages

A sausage and skin technology, which is applied in the direction of undressed sausage making machines, sausage casings, food forming, etc., can solve the problems of lack of adhesion, undesired deformation and discoloration of the surface layer, and insufficiently cooked products.

Active Publication Date: 2018-01-12
DUPONT NUTRITION USA INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Furthermore, sausage casings containing alginate may not exhibit ideal adhesion to the food mass, i.e. the food material to be coated
As described in WO 2014 / 007630, this lack of adhesion can lead to undesired deformation and discoloration of the surface due to evaporation of moisture in the surface
Such lack of adhesion can also lead to the formation of air pockets between the mass of food and the casing during cooking, resulting in a visually unappealing product and / or an insufficiently cooked product

Method used

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  • Imitation skinless sausages
  • Imitation skinless sausages
  • Imitation skinless sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Prepare hot dogs using gnocchi with the following ingredients:

[0045]

[0046]

[0047] Test process:

[0048] • Casing: A paste with 7% PROTANAL ME 5147 (a commercial mixture of alginate, starch and phosphate) was made by mixing 1.34 kg PROTANAL ME 5147 with 17.8 kg water / ice. The pKa of PROTONAL ME 5147 is about 3.5.

[0049] Calcium bath: 30% CaCl 2 , 2% 80% acetic acid (Brix: 45) The bath has been calculated to have a pH of about 2.6, although the pH meter may give lower values ​​due to the high calcium ion concentration.

[0050] ·Standard configuration:

[0051] ·Caliber 19, 110mm, with 5 blades (forming end). The test is carried out at full speed, and the 110mm sausage is

[0052] 0.7% paste on sausage (~0.03mm casing layer)

[0053] Cooked at 75°C in a water bath containing 1% CaCl2 and 0.07% of 80% acetic acid

[0054] After cooking in water, treat with diluted cold smoked liquid (soak for 1-2 seconds) then dry at 85°C for 5 minutes (preheat ch...

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Abstract

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weightof casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate.

Description

technical field [0001] The present invention relates to a fine curd sausage with an alginate casing. In another aspect, the invention relates to a method of making such a sausage. Background technique [0002] Many types of sausage, especially hot dogs (also commonly referred to as salami or sausage), are consumed skinless (ie, without a coating). These sausages are manufactured by stuffing stuffing into cellulose casings; cooking the wrapped sausages; allowing to cool; and removing the casings before packaging. The process step of stuffing and then removing such cellulose casings adds considerable cost to the manufacture of such skinless sausages. Therefore, it would be desirable to have a process for making hot dogs and other thin curly sausages that does not require such a stuffing / casing removal process, but produces a product that appears skinless to the typical consumer. [0003] Forming alginate sausage casings by coextrusion to produce sausages with casings simila...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A23J3/14A23J3/26
CPCA23J3/14A23J3/26A23L13/52A23L29/256A23L13/65A23P30/25A22C11/001A22C13/0013A22C2013/0023A23V2002/00
Inventor H·H·尼尔森
Owner DUPONT NUTRITION USA INC
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