Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom

Abstract

The present invention provides a process for rapidly producing dry and / or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of producting non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] None. FIELD OF THE INVENTION [0002] The field of the present invention relates to a process of accelerating meat product fermentation. More particularly, it has been found that through the utilization of a combination of slow release acidulants and bacterial cultures that dry or semi-dry sausage products may be obtained in a more expeditious manner when compared with conventionally prepared sausage products without the loss of desirable textural properties. BACKGROUND OF THE INVENTION [0003] Ingredient costs are typically one of the highest economical components encountered when producing products intended for human or animal consumption. Processes such as aging, drying, curing, etc. slow the availability of such ingredients to the manufacturer as well as increase the overall costs due to the added inventory carrying time and treatment steps that are necessary to produce such a product. [0004] A typical dry or semi-dry sausage fermenta...

AI Technical Summary

Benefits of technology

"The invention is a process for making a fermented dry or semi-dry sausage product faster than traditional methods. The process involves mixing ground meat with an acidulant to lower the pH, adding a bacterial culture to ferment the meat, and shaping the meat mixture into a desired shape. The resulting sausage product has a desirable texture and can be seasoned with spices and seasonings. The process reduces processing costs and increases throughput. The invention also includes a semi-dry or dry sausage product made using this process."

Problems solved by technology

Ingredient costs are typically one of the highest economical components encountered when producing products intended for human or animal consumption.

Processes such as aging, drying, curing, etc. slow the availability of such ingredients to the manufacturer as well as increase the overall costs due to the added inventory carrying time and treatment steps that are necessary to produce such a product.

However, fermentation using this method is very slow because of the time required for bacteria to grow and produce acids (usually lactic acid) which eventually lower the food pH to the desired level required for dry and semi-dry sausage products.

This process, which quickly facilitates the reduction of the pH of the meat mixture has negative implications on the resulting flavor and texture of the resulting meat product and may destroy valuable textural properties if the process is not constantly monitored.

The bacterial culture or acidulant quickly lowers the pH of the admixture making the meat non-pliable and difficult to shape.

Unfortunately, maintenance of the required conditions during the extended fermenting and drying steps can make mass production of dry and semi-dry sausage products somewhat difficult.

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