A sausage and its production process and device

Abstract

The present application relates to a kind of meat filling products, its production process and device, especially a kind of sausage and its production process and device.The present application provides a kind of sausage with stable production, which has reasonable structure, convenient filling, can be filled into larger granular vegetables, and abandons the low-pressure quantitative filling structure of traditional pressure pump high-pressure forced pumping mode, effectively solves the technical problems of the taste and the taste retention difference of existing technology, the technical problems of the different step of raw and cooked in the process of barbecue in existing technology, the poor edible experience, the technical problems of the small specification and the fine sausage scale production in existing technology, the technical problems of the serious barbecue seasoning and flavor loss in existing technology, the single product forming mode and the insufficient product category in existing technology, so as to retain the crispness of vegetable and the taste, the good taste level, the small specification and the fine sausage scale production, the high yield, the synchronous raw and cooked in the process of barbecue, the shortening of baking time, the high quality of finished product, the uniform baking, the finished product appearance, the flavor and the taste are greatly improved, and the product shape can be diversified, and the market category is enriched.

Description

Technical Field

[0001] This invention relates to a meat filling product, its production process and apparatus, and particularly to a sausage and its production process and apparatus. Background Technology

[0002] Existing traditional enema products and production processes have several technical shortcomings, which are summarized as follows: 1. The texture and original flavor of the vegetables are poorly preserved. Traditional sausage making typically uses a pressure pump to deliver the filling. To reduce the resistance during filling transport and decrease the pumping pressure, the vegetables and other ingredients need to be excessively chopped into small pieces or even a paste. This method completely destroys the original structure of the vegetables, resulting in sausages that lose their crisp, granular texture and have a soft, mushy overall taste without any chewy layers. It fails to retain the original flavor and crisp texture of the vegetables, making it unsuitable for the high-quality eating requirements of barbecue-style sausages, which demand a granular texture and crispy flavor.

[0003] 2. Incompatible with large-scale production of small-sized fine enemas. The pressure pump forced feeding filling method has structural limitations. When filling small-diameter, thin casings, the narrow filling channel will significantly increase the resistance to filling, and the filling pressure needs to be greatly increased to feed the filling. Excessive filling pressure can easily rupture the thin casings, causing production defects such as skin breakage and filling leakage. The filling yield is low and cannot meet the industrial and large-scale processing needs of small-diameter sausages.

[0004] 3. The barbecue grilling process results in uneven cooking, leading to a poor experience. Conventional sausages tend to be large in diameter, making slow grilling over low to medium heat a time-consuming process that leads to a poor customer experience. If grilled over low to medium heat beforehand, the sausage's fresh aroma gradually dissipates while waiting for customers. Grilling over high heat can result in a burnt exterior and an undercooked interior. If the filling contains large pieces of vegetables, the significant difference in thermal conductivity and heating rate between the vegetables and the meat can cause the vegetables to burn first while the meat remains undercooked, resulting in an imbalance between raw and cooked vegetables and meat, severely reducing the final product's taste and quality.

[0005] 4. Severe loss of seasoning and flavor during grilling. Conventional barbecue ingredients for meat skewers rely on external seasoning and oil brushing during grilling. The seasonings and oils are easily scattered and dripped onto the charcoal, resulting in waste of the ingredients. At the same time, the internal oils of the ingredients liquefy and drip away prematurely, which not only results in the loss of original flavor substances, but also deprives the conditions for the oils to participate in the Maillard reaction to enhance aroma. Ultimately, this leads to a thin flavor profile and insufficient meat aroma in the finished product.

[0006] 5. Limited product variety and limited product range Due to the limitations of the continuous pumping process of pressure pumps, traditional sausages are difficult to form into spherical structures. While spherical meatballs have become a popular ingredient in hot pot, barbecue sausages are limited to long, cylindrical shapes, resulting in a single, monotonous structure and a lack of irregular shapes such as spherical or plate-shaped sausages. This makes it impossible to meet the diverse and differentiated food consumption needs of the market. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a sausage with a reasonable structure, convenient filling, ability to pack larger vegetable particles, low-pressure quantitative filling structure that eliminates the need for traditional pressure pumps, and stable production of the sausage, as well as its production process and processing device.

[0008] First, regarding the technical problem of poor preservation of the texture and original flavor of vegetables in existing technologies, the solution of this invention is as follows: In sausage making, large-sized vegetables in the filling can be frozen together with the filling into the desired shape before being inserted into the sausage casing. In this way, the large-sized vegetables are not damaged during the "filling" (i.e., insertion), and their flavor, crispness, and texture are still preserved.

[0009] Secondly, regarding the technical problems of asynchronous cooking and poor eating experience during the grilling process in existing technologies, the solution of this invention is as follows: By selecting sausage blanks with small diameter and thinness, the temperature difference between the outer edge and the center of the sausage can be reduced. During baking, the filling on the outer edge of the sausage will first develop a caramelized flavor, while the filling inside will cook through at the same time. This achieves a crispy exterior and tender interior, with uniform overall cooking, solving the problems of burnt exterior and undercooked interior, inconsistent cooking, and long baking time in traditional sausage grilling.

[0010] Furthermore, regarding the technical problem that existing technologies cannot be adapted to the large-scale production of small-sized fine enemas, the solution of this invention is as follows: The prepared frozen filling can be inserted into the sausage casing, as easily as inserting a pen cap, and mass production can be easily achieved.

[0011] Furthermore, regarding the technical problems of severe flavor loss in barbecue seasoning in existing technologies, the solution of this invention is as follows: Commonly used barbecue ingredients, such as lamb skewers or other skewered ingredients, along with their accompanying seasonings, are encapsulated within sausage casings. Before grilling, the seasonings are fully absorbed and mixed with the ingredients, resulting in more thorough flavor penetration and a richer aroma. Simultaneously, the casing confines the seasonings, effectively preventing them from scattering and leaking during grilling, thus eliminating flavor loss. When the ingredients reach a temperature above 60°C, the ingredients and fats gradually liquefy. Under the sealing and restraining effect of the casing, the liquefied materials flow freely and act as a heat-conducting medium for the various components of the filling, creating a suitable temperature and humidity environment for the Maillard reaction. The fats in the ingredients undergo high-temperature pyrolysis, generating unique grilling flavor compounds that blend with the aroma components produced by the Maillard reaction, significantly enhancing the overall flavor intensity and complexity. The fats form a coating layer on the surface of the filling, inhibiting rapid evaporation of internal moisture and maintaining a slightly dry, high-temperature, sealed reaction environment, which facilitates the gentle carbonyl-amine reaction of sugars and amino acids. Simultaneously, the fats help maintain the system temperature stably within the optimal Maillard reaction temperature range of 120–180°C. Without oil as a heat-conducting medium, food is prone to localized dry burning and instantaneous temperatures exceeding 200°C, easily carbonizing and charring, producing a burnt smell instead of the rich aroma of grilling. The uniform heat conduction of oil significantly reduces the difficulty of controlling the grilling process for barbecue skewers. Furthermore, the pyrolysis and oxidation of oil at high temperatures generate unique flavor compounds, all of which are sealed and locked within the casing, preventing loss throughout the process and ultimately enhancing the overall taste and sensory experience.

[0012] Finally, the solutions to the existing technology's problems of "single product form and insufficient product variety" are as follows: As needed, frozen fillings in spherical or plate-shaped forms can be made and inserted into sausage casings. They can then be shaped by various heating methods and by using the rigid surface of the frozen filling as a positioning reference. This results in sausages of various shapes.

[0013] This invention is not limited to the specific structure and process form described above. Under the premise that the overall technical concept and core structural principle of this invention remain unchanged, those skilled in the art can make conventional replacements, appropriate optimizations and equivalent modifications to the local structure, fit form, process step parameters and supporting device structure of the product according to the actual application scenario, production conditions and experimental verification requirements. Such improved solutions reasonably derived based on the core technical solution of this application all fall within the protection scope of this invention.

[0014] Beneficial effects The present invention has the following beneficial effects: First, it retains the crisp texture and original flavor of the vegetables, resulting in a wonderful variety of tastes.

[0015] Secondly, it is suitable for large-scale production of small-sized fine casings, resulting in a high yield rate.

[0016] Furthermore, the grilling process allows for simultaneous cooking of raw and cooked food, shortening the grilling time and resulting in superior quality finished products.

[0017] In addition, the baking process is uniform, resulting in a significant improvement in the appearance, aroma, and taste of the finished product.

[0018] Finally, product forms can be diversified to enrich market categories. Attached Figure Description

[0019] Figure 1 Enema process flow chart Figure 2 Diagram illustrating the steps for preparing sausage filling and the placement of the non-stick cloth. Figure 3 Schematic diagram of the filling frame structure in the preparation steps of sausage filling Figure 4 : Diagram of filling basket placement steps in sausage filling preparation Figure 5 : Schematic diagram of the steps for preparing sausage filling and injecting the filling into the filling box Figure 6 : Schematic diagram of the steps for preparing sausage filling: covering the filling with a non-stick cloth Figure 7 Schematic diagram of the scraper structure in the pretreatment steps of sausage filling Figure 8 : Diagram of the pre-processing steps for sausage filling using a scraper Figure 9 Diagram showing the completed scraping action during the pre-processing steps of sausage filling. Figure 10 : Shaping steps for sausage filling and placing frozen filling cakes (illustration) Figure 11 : Shaping steps for sausage filling; diagram showing the placement of frozen rectangular strips of filling Figure 12 : Steps for stuffing sausages: Diagram showing the placement of frozen elongated cylindrical filling sticks Figure 13 : Sausage filling steps and casing structure diagram Figure 14 : Sausage stuffing steps Schematic diagram of the square guide head structure Figure 15 : Sausage stuffing steps - schematic diagram of the circular guide head structure Figure 16 : Schematic diagram of sausage stuffing steps and inserting the filling tube Figure 17 : Schematic diagram of the filling and stuffing steps for sausage, including the insertion of the filling tube. Figure 18 : Sausage filling steps, square filling tube insertion, front view, BB cross-sectional diagram Figure 19 : Schematic diagram of a rectangular, unskewered sausage with filling steps. Figure 20 : Diagram of the steps for filling sausages and inserting a round filling tube Figure 21 : Schematic diagram of the filling process for sausage stuffing, including the insertion of a round filling tube. Figure 22 : Sausage filling steps, round filling tube insertion, front view, AA sectional view diagram Figure 23 : Schematic diagram of the structure of a round, unskewered sausage with filling steps. Figure 24 : Schematic diagram of the rectangular raw filling sausage structure with skewers, showing the steps involved in shaping the sausage body. Figure 25 : Steps for shaping the sausage body - Schematic diagram of a round, raw, stuffed sausage with skewers Figure 26 Enema Intestinal Shaping Steps: Pre-baking and Shaping, Schematic Diagram of Intestinal Structure with Sticks Figure 27 Flowchart of spherical enema process Figure 28 : Steps for filling spherical sausages; Schematic diagram of inserting a tube into the filling tube. Figure 29 : Steps for sealing the spherical filling; Diagram of tying the spherical filling. Figure 30 Steps for sealing the filling in a spherical sausage: Diagram of sealing the filling in a spherical shape. In the image above: casing 1, closure 1.1, knot 1.2, closure remnant 1.3; 2. Fillings; 2.1. Filling pancakes; 2.2. Filling frozen pancakes; 2.2.1. Filling frozen rectangular strips; 2.2.2. Filling frozen oblong sticks; 3. Sticks, 3.1. Stick handle, 3.2. Stick tip; Non-stick fabric 4.1, non-stick fabric 4.2; 5. Filling frame thickness 5.1, top surface of filling frame 5.2; Scraper 6, scraper surface 6.1, curved push surface 6.2; Square guide head 7.1, bottom surface of square guide head 7.1.1, pointed cone of square guide head 7.1.2; round guide head 7.2, bottom surface of round guide head 7.2.1, pointed cone of round guide head 7.2.2; Raw filling sausage without skewers 8.1; Rectangular raw filling sausage without skewers 8.1.1; Round raw filling sausage without skewers 8.1.2; Raw filling sausage with skewers 8.2; Rectangular raw filling sausage with skewers 8.2.1; Round raw filling sausage with skewers 8.2.2; Pre-baked and shaped sausage with skewers 8.3; Ball sausage 8.4; 9. Ball-shaped filling.

[0020] Except for Figure 1, Figure 17 , Figure 18 , Figure 21 , Figure 22 and Figure 27 Apart from the above, all other accompanying drawings are isometric views; the workbench 10.1 and other related components are actually horizontally arranged. In order to clearly show the structural details and perspective logic, the accompanying drawings are deliberately drawn from a non-horizontal perspective. When reading the drawings, you should understand their structure and / or positional relationships according to their actual horizontal placement.

[0021] Because it is difficult to manufacture standard geometric shapes such as circles, rectangles, cuboids, cylinders, and spheres that conform to the ideal geometric definition in actual production; to avoid ambiguity and to reflect the actual manufacturing process, this manual uses near-circular, near-rectangular, near-cubic-prism, near-cylinder, and near-sphere shapes, which are more in line with real-world manufacturing conditions, to replace the ideal geometric shapes of circles, rectangles, cuboids, cylinders, and spheres. The specific definitions are as follows: The term "quasi-circular" refers to a shape whose overall outline is predominantly circular. This includes standard circles, ovals, slightly flattened circles, slightly polygonal shapes, and non-standard circles with a standard processing deviation of 2mm to 5mm caused by uneven thermal expansion and contraction of the filling and casing, or the rounded or angular corners of the filling particles themselves. As long as the overall shape has no obvious angular corners and the outer outline is close to a circle, it is considered a quasi-circular shape.

[0022] The size of the near-circular shape is determined based on the equivalent diameter of its largest circumscribed circle.

[0023] A quasi-rectangular structure refers to a rectangular main body with four sides facing each other. It includes standard rectangles, rectangles with rounded / slightly rounded corners, near-rectangular structures with 2mm to 5mm of normal processing deviations in length and width due to uneven thermal expansion and contraction of the filling and casing, rounded or angular corners of the filling particles, etc., and slightly deformed quasi-rectangular structures. As long as the overall rectangular framework characteristics are maintained, it does not deviate from the definition of a quasi-rectangular structure due to small dimensional deviations or slightly rounded corners.

[0024] If the cross-section of the enema is a complex shape, then the diameter of the circumcircle of the complex shape is taken as the maximum dimension of the cross-section, and this maximum dimension is the critical dimension of the cross-section. If the cross-section of the enema is rectangular, then the maximum dimension is the length of the longest of the two adjacent sides of the rectangular shape. If the cross-section of the enema is circular, then the maximum dimension is the diameter of the circumcircle of the circular shape.

[0025] A cuboid-like structure refers to a cuboid-like main body with six faces arranged in pairs. It includes standard cuboids, cuboids with rounded / slightly rounded corners, near-cuboids with 2mm to 5mm of conventional processing deviations in length, width and height due to uneven thermal expansion and contraction of fillings and casings, rounded corners or edges formed by the filling particles themselves, and quasi-cuboid structures with slight deformation. As long as the overall framework characteristics of a cuboid are maintained, it does not deviate from the definition of a cuboid-like structure due to small dimensional deviations or slightly rounded corners.

[0026] A quasi-cylindrical structure refers to a cylindrical main body with the upper and lower parts coaxially opposed. It includes standard cylinders, cylinders with rounded or slightly rounded ends and corners, near-cylindrical structures with 2mm to 5mm of conventional processing deviations in diameter and height due to uneven thermal expansion and contraction of fillings and casings, or the rounded or angular corners of the filling particles themselves, and slightly deformed quasi-cylindrical structures. As long as the overall cylindrical framework characteristics are maintained, it does not deviate from the definition of a quasi-cylindrical structure due to small dimensional deviations or slightly rounded corners.

[0027] A spheroidal body refers to a body whose overall outline is based on a sphere. The spheroidal body includes a standard sphere, a micro ellipsoid, and a near-spheroidal curved body with a conventional processing tolerance of 2mm to 5mm caused by the uneven thermal expansion and contraction of the filling and casing, as well as the rounded or angular corners of the filling particles. The equivalent diameter is the diameter of the largest circumcircle.

[0028] In addition, the fresh ingredients in the filling, including meat and vegetable pieces, are curled up. If they are unfolded at different angles, they can have different sizes. The largest size that is unfolded is the largest size mentioned in this instruction manual. Therefore, the largest size of the vegetable pieces in the filling is the largest size of the vegetable pieces at each unfolded angle.

[0029] Finally, the vegetables mentioned in this instruction manual include common edible vegetables; they may also include mushrooms, soy products, vermicelli, and rice noodle sheets, among other ingredients that can be eaten together. The fillings described in this instruction manual use fresh ingredients, with fresh meat and vegetables as the main base, but small amounts of cooked ingredients may also be added to enhance the flavor, texture, or for other purposes. Detailed Implementation

[0030] It should be understood that this embodiment is only used to clearly illustrate the core technical solution of the present invention, and is not the only limitation on the structure, process and device of the present invention.

[0031] While maintaining the core innovative structure and working principle of this invention, reasonable adjustments and improvements can be made to the local structural dimensions, local configurations, process layouts, and equipment adaptation forms through experimental iterations and actual production debugging.

[0032] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments and accompanying drawings.

[0033] The overall technical solution of this invention includes three parallel core improvement directions: product structure, preparation process, and special processing device. These three are mutually matched and coordinated, and are equally important components of the overall innovation. There is no situation where the product structure, process method, or processing device is the sole core.

[0034] This application comprehensively covers the product's structural innovations, the corresponding proprietary molding process, and the design of specialized tooling for processing. It combines the product's structural form with the process implementation steps and supporting equipment structure, based on the appendix... Figures 1-30 and respectively Figure 1 and Figure 27 The technical solution of this application is described in detail, using the process flow shown as the main line.

[0035] by Figure 1 Based on the illustrated process flow, the technical solution for the enema in this application is described in detail below: 12.1 Filling preparation steps The fresh meat and auxiliary ingredients (including vegetables and seasonings) in the filling can be chopped separately and then mixed, or they can be mixed according to the preset recipe and then chopped together to obtain the desired filling 2.

[0036] The filling preparation process in this step, except for the addition of larger-sized vegetables and other ingredients, is similar to and uses the same raw materials as the preparation process for regular sausage fillings.

[0037] 12.2 Filling Pre-treatment Steps like Figure 2 As shown, place a smooth, appropriately sized workbench 10.1 horizontally. A non-stick cloth 4.1, such as food-grade tarpaulin, Teflon cloth, or plastic sheet, can be placed on the workbench. Figure 3 As shown, a filling frame 5 can be taken. It is recommended that the top surface 5.2 and bottom surface of the filling frame be smooth and flat. The thickness 5.1 of the filling frame can be determined based on the thickness of the filling cake 2.1 to be made later. Figure 4 As shown, the filling frame 5 can be placed on the non-stick mat 4.1. For example... Figure 5 As shown, the filling 2 prepared in step 12.1 can be poured into the filling frame 5. When pouring, carefully check whether the volume of the poured filling 2 is sufficient to fill the entire volume of the filling frame 5. It is recommended to err on the side of too much rather than too little, as this may cause part or all of the filling 2 to extend beyond the top surface 5.2 of the filling frame. Figure 6 As shown, another non-stick cloth 4.2, such as food-grade parchment paper, Teflon cloth, or plastic sheeting, can be placed on the filling 2 on the top surface 5.2 of the filling frame. Then it can be done as follows: Figure 7As shown, a scraper 6 is taken, the bottom of which includes a scraping surface 6.1 and an arc-shaped pushing surface 6.2, and then as follows... Figure 8 As shown, the scraping surface 6.1 of the scraper can be pressed against the non-stick cloth 4.2 below, while the non-stick cloth is in close contact with the top surface 5.2 of the filling frame. When the curved surface of the scraper 6.2 is pushed forward, it helps to press the filling 2 downward, thus making the filling below denser. The scraper can be used to scrape from one end of the filling frame 5 to the other, as shown by the arrow, to smooth out any excess filling exceeding the top surface 5.2 of the filling frame. After removing the scraper 6 and the non-stick cloth 4.2 on the filling 2, a filling cake 2.1 with the set thickness can be obtained inside the filling frame 5. The thickness of the filling cake 2.1 can be determined by the predetermined filling frame thickness 5.1, as shown in the image. Figure 9 As shown.

[0038] As can be seen from the filling preparation process here, as long as the thickness of the filling particles, including vegetable particles, does not exceed the thickness of the filling frame 5.1, they can be injected into the filling frame 5 and become part of the filling cake 2.1.

[0039] 12.3 Filling Freezing Steps The filling frame 5, the filling patty 2.1, and the non-stick cloth 4.1 placed underneath can be placed in a freezer. It is recommended that the freezer have a temperature below -25°C. The filling patty can be quick-frozen until the edges are frozen. It is preferable to quick-freeze in a cold storage with a temperature below -40°C until the center of the filling patty 2.1 is frozen.

[0040] 12.4 Sausage Casing Preparation Steps There are two types of sausage casings to choose from: natural animal casings (made from scraped sheep, pig, or cow intestines); and collagen casings (made from collagen extracted from cow or pig hides, not natural intestines, but synthetic protein casings). For efficient and smooth filling, the circumference of the casing's inner surface cross-section must be at least 10% greater than the circumference of the filling to be inserted. This requires a relatively uniform inner surface circumference, but natural animal casings vary in size. Therefore, in scenarios where efficiency is paramount, collagen casings are the preferred choice.

[0041] If using natural animal casings, you can unpack and select them before use, removing any with holes, sand holes, or breaks, leaving only the intact ones. Then, you can soak them in water to dissolve the surface salt and soften the casings. You can then rinse the inside with water and turn them inside out to clean the inner wall. Next, you can soak them in cooking wine and / or ginger slices to remove any fishy smell. Then, cut them to the desired length for stuffing. Finally, drain the water and set aside.

[0042] If using collagen casings, unroll the dried casings and cut them to the intended length before use; then soak them in warm water to soften them, make them elastic, and prevent them from hardening; finally, drain the water and set aside.

[0043] 12.5 Filling Shaping Steps The filling frame 5 and the frozen filling cake 2.2 (made from frozen filling cake 2.1) frozen in step 12.3, along with the non-stick cloth 4.1 underneath, can be removed from the freezer. The non-stick cloth 4.1 can then be peeled off. A knife can be used to cut around the inside of the filling frame 5, or other tools can be used to remove the frozen filling cake 2.2 from the frame. The removed frozen filling cake 2.2 can then be placed on a smooth, appropriately sized, horizontally placed workbench 10.1. The effect is as follows: Figure 10 As shown. Then, the filling frozen cake 2.2 can be cut using a knife or a set of knives with fixed spacing to obtain the following result. Figure 11 The filling frozen rectangular strip shown is 2.2.1, which meets the design requirements for width and thickness.

[0044] It can also be like Figure 11 The frozen rectangular strips of filling shown in Figure 2.2.1 should be left at the processing site for a longer period of time to allow the edges to thaw, and then rolled into frozen cylindrical sticks of filling, as shown in Figure 2.2.2. Figure 12 As shown.

[0045] After the large filling particles in filling 2.1 are frozen, they are transformed into large filling particles in frozen filling 2.2. Except for a small portion of the large filling particles, including vegetable particles, which will become smaller in the transverse direction due to longitudinal cutting when they are longitudinally cut into frozen filling rectangles 2.2.1, most of the remaining large filling particles can still maintain their original size. Therefore, the total weight of filling particles with a maximum size of 3 mm or more in the vegetable particles in the final sausage is greater than or equal to 20% of the total weight of the vegetables. That is, the weight percentage of vegetable particles with a maximum size of 3 mm or more in the filling is not less than 20%.

[0046] 12.6 Filling Steps The filling here is essentially inserting the filling, which involves inserting frozen, firm strips of filling into the tubes made of sausage casings. First, you can obtain sausage casing 1 prepared in step 12.4, such as... Figure 13 As shown, it is roughly tubular in shape, with openings at both ends for insertion. It is recommended to choose casings whose cross-sectional inner surface circumference is at least 10% greater than the circumference of the filling's cross-section. Then, custom-made casings are available. Figure 14 , 15 The square guide head 7.1 and the round guide head 7.2 are shown. If you want to insert the frozen filling rectangular strip 2.2.1 into the casing 1, you can choose the square guide head 7.1. Its square guide head cone 7.1.2 will open the casing. The perimeter of the cross-section of the bottom surface 7.1.1 of the square guide head is smaller than the perimeter of the inner surface of the cross-section of the casing 1, and it can completely cover the cross-section of the frozen filling rectangular strip 2.2.1. Therefore, if... Figure 16 , 17As shown in Figure 18, one end of the frozen rectangular strip 2.2.1 can be pressed against the bottom surface of the square guide head 7.1 (i.e., the bottom surface 7.1.1 of the square guide head) and pushed into the inner cavity of the casing 1 in the direction indicated by the arrow, until the square guide head 7.1 is pushed out from the other end of the casing 1 by the frozen rectangular strip 2.2.1. At this time, the main body of the frozen rectangular strip 2.2.1 can enter the inner cavity of the casing 1. This largely completes the filling step of the frozen rectangular strip 2.2.1, thus making a rectangular raw filling skewer-free sausage 8.1.1, the structure of which is as follows. Figure 19 As shown. Similarly, if you want to insert the frozen filling elongated cylindrical rod 2.2.2 into the casing 1, you can use a circular guide head 7.2. The pointed tip 7.2.2 of the circular guide head will open the casing. The circumference of the cross-section of the bottom surface 7.2.1 of the circular guide head is smaller than the circumference of the inner surface of the casing 1, yet it can completely cover the cross-section of the frozen filling elongated cylindrical rod 2.2.2. Figure 20 , 21 As shown in Figure 22, one end of the frozen elongated cylindrical filling rod 2.2.2 can be tightly pressed against the bottom surface of the circular guide head 7.2 (i.e., the bottom surface 7.2.1 of the circular guide head) and pushed into the inner cavity of the casing 1 in the direction indicated by the arrow, until the circular guide head 7.2 is pushed out from the other end of the casing 1 by the frozen elongated cylindrical filling rod 2.2.2. The main body of the frozen elongated cylindrical filling rod 2.2.2 can then enter the inner cavity of the casing 1. This largely completes the filling step of the frozen elongated cylindrical filling rod 2.2.2, thus creating a round, unskewered raw filling sausage 8.1.2. The structure is as follows: Figure 23 As shown.

[0047] 12.7 Intestinal Body Shaping Steps like Figure 19 As shown, when transferred to an environment above 0°C, the frozen rectangular strip of filling 2.2.1 in the rectangular raw filling sausage 8.1.1 can be slightly thawed and softened at the center. A skewer 3 can then be inserted into and pierced through the center of the frozen rectangular strip of filling 2.2.1. The presence of the skewer tip 3.2 improves the efficiency and quality of skewer insertion and piercing. When the skewer 3 pierces through the frozen rectangular strip of filling 2.2.1, a rectangular raw filling sausage 8.2.1 with skewer is formed, with the structure as shown. Figure 24 As shown. Similarly, as Figure 23 As shown, when transferred to an environment above 0°C, the frozen elongated cylindrical filling rod 2.2.2 in the round, unskewered sausage 8.1.2 can be slightly thawed and softened at the center. A skewer 3 can then be inserted into and pierced through the center of the frozen elongated cylindrical filling rod 2.2.2. The presence of the skewer tip 3.2 improves the efficiency and quality of insertion and piercing. When the skewer 3 pierces through the frozen elongated cylindrical filling rod 2.2.2, a round, unskewered sausage 8.2 is formed, with the structure as shown. Figure 25 As shown.

[0048] This shaping process is designed for sausages using protein-based casings (including collagen casings, animal casings, etc.) as the casing and meat products as the main filling. It achieves a uniform, near-cylindrical shape by rotating and heating fillings with different initial shapes. The specific process is as follows: Rectangular raw stuffed sausages with skewers (8.2.1) or round raw stuffed sausages with skewers (8.2.2) or other similar sausages can be placed on the grill. The sausages to be heated can be rotated around their own axis by rotating the skewer rod (3.1) above the grill to ensure that the sausages are heated evenly in all directions.

[0049] During the heating process, the protein-based casing undergoes thermal denaturation due to heat, exhibiting a characteristic of uniformly shrinking from all sides towards the center. Even if the cross-section of the casing is initially stretched into a non-circular shape by rectangular or other non-circular fillings, under the uniform shrinkage force brought about by heat, the casing gradually shrinks and approaches a circular structure. At the same time, it exerts a uniform squeezing force on the internal filling, pushing the filling to conform to a circular outline.

[0050] The meat filling inside the sausage is mainly composed of water, protein, and fat. When the heating temperature approaches 40°C, the fat in the filling softens and gradually becomes semi-fluid or fluid, reducing the internal resistance of the filling. As heating continues, the proteins in the filling undergo simultaneous thermal denaturation, with their molecular structures stretching and interacting. Under the combined effect of the uniform extrusion pressure of the sausage casing and the fluidity of the filling itself, the filling, which was originally rectangular or other irregular in shape, is gradually shaped into a near-circular cross-section.

[0051] During the continuous rotation and uniform heating of the sausage casing, the shrinkage and shaping of the casing and the regularization of the filling are carried out simultaneously. Ultimately, regardless of the shape of the initial filling, the sausage is shaped into a finished product with a roughly circular cross-section and a roughly cylindrical shape. At the same time, the casing at both ends 1 is heat-shrinked to form a closed opening 1.1, thus achieving the standardization and uniformity of sausage shaping.

[0052] Therefore, regardless of whether the filling is shaped like a rectangular strip (2.2.1) or a long cylindrical stick (2.2.2), heating it before consumption will result in a filling that is as described above. Figure 26 The finished product shown has a circular cross-section, which is the pre-baked and shaped sausage with skewers 8.3. Therefore, the filling is shaped like a frozen rectangular strip 2.2.1. This eliminates the need for a rolling process, making it more efficient and recommended.

[0053] In addition, regardless of how much the inner surface of the casing 1 is larger than the perimeter of its filling cross-section, after undergoing the circumferential heating described above, the casing 1 can tightly adhere to the surface of the filling, making the sausage extremely firm and chewy.

[0054] Furthermore, the pre-baked, shaped, skewered sausage 8.3 of this patent can be prepared as a rectangular raw-filled skewered sausage 8.2.1 or a round raw-filled skewered sausage 8.2.2 or other similar sausages before the diner eats it. During the final heating, it is baked at a higher heat until fully cooked and ready to eat. Alternatively, it can be a pre-baked, shaped, skewered sausage 8.3 that has been pre-baked at a low temperature before the diner's final heating, attracting customers with its plump and appealing appearance. The former may be prepared with entirely raw filling in front of the diner, while the latter may be medium-rare, medium-rare, or rare, with the non-edge areas retaining the fresh aroma of the filling.

[0055] To add further, this specific embodiment can process very fine frozen filling strips or sticks. For example, if the thickness and width of the frozen filling rectangular strip 2.2.1 or the diameter of the frozen filling rectangular strip 2.2. does not exceed 2 mm, then it can also produce sausages with a diameter of no more than 2 mm. Even if only collagen casings with a minimum diameter of 11.3 mm are available on the market, they can still be heated and shrunk by continuously rotating them around their own axis above the grill to fit tightly onto the 2 mm filling, thus becoming a pre-baked, shaped, skewered sausage 8.3 with a diameter of 2 mm. That is, collagen casings with a diameter of 11.3 mm can also be used as casings with a diameter of 2 mm, so using them as casings for 10 mm, 8 mm, 6 mm, and other fine sausages is even more feasible.

[0056] Finally, this invention encases fresh meat, barbecue seasonings, oil, and water-containing ingredients entirely within a sausage casing for grilling. During the grilling process, the oil inside the casing liquefies first, forming a natural heat transfer medium that enhances the aroma of the meat, similar to searing. The reducing sugars and proteins in the meat undergo a Maillard reaction upon heating, generating unique flavor compounds. Simultaneously, the sealed environment of the casing allows the seasonings, meat juices, and melted fat to fully blend and combine, resulting in a richer and more complex flavor profile. The melted oil has good fluidity, locking in the moisture within the meat and preventing excessive water loss. Compared to ordinary meat skewers grilled without casing, this method effectively prevents the meat from drying out, becoming tough, cracking, and locally burning. The finished product has a moist and elastic texture, with a better taste and a fuller, richer flavor.

[0057] 12.8 Packaging and Storage Depending on the customer's different sales scenarios, the finished product can be raw filling sausage without skewers (8.1), raw filling sausage with skewers (8.2), or pre-baked and shaped sausage with skewers (8.3). Therefore, the appropriate packaging format can be selected based on the sales scenario and product form. For raw filling sausage without skewers (8.1) and raw filling sausage with skewers (8.2), freezing is recommended; for pre-baked and shaped sausage with skewers (8.3), freezing or refrigeration is recommended.

[0058] Here's a note: Frozen rectangular filling 2.2.1 is a cuboid-like shape, and frozen oval filling 2.2.2 is a cylinder-like shape.

[0059] The following is based on Figure 27 Using the illustrated process flow as the main line, the technical solution of the spherical enema (often referred to as spherical enema in this document) of this application is described in detail as follows: 13.1 Filling preparation steps The fresh meat and auxiliary ingredients (including vegetables and seasonings) in the filling can be chopped separately and then mixed, or they can be mixed according to the preset recipe and then chopped together to obtain the desired filling 2.

[0060] The filling preparation process in this step, except for the addition of larger-sized vegetables and other ingredients, is similar to and uses the same raw materials as the preparation process for regular sausage fillings.

[0061] 13.2 Steps for rolling the filling into balls The filling can be weighed and, once it meets the design weight, it can be kneaded into a ball. Then, place it in the palm of your hand and gently rub it to make the surface of the filling ball smooth until it takes on a spherical shape.

[0062] 13.3 Freezing steps for the filling The filling, which has been rolled into a spherical shape in the previous step, can be placed in a freezer for quick freezing. It is recommended that the freezer have a temperature below -25°C, preferably a cold storage with a temperature below -40°C, until the center of the filling is below -8°C, to obtain frozen filling 7.

[0063] 13.4 Sausage Casing Preparation Steps There are two types of sausage casings to choose from: natural animal casings (made from scraped sheep, pig, or cow intestines); and collagen casings (made from collagen extracted from cow or pig hides, not natural intestines, but synthetic protein casings). For efficient and smooth filling, the circumference of the casing's inner surface cross-section must be at least 5% greater than the circumference of the filling to be inserted. This requires a relatively uniform inner surface circumference, but natural animal casings vary in size. Therefore, in scenarios where efficiency is paramount, collagen casings are the preferred choice.

[0064] If using natural animal casings, you can unpack and select them before use, removing any with holes, sand holes, or breaks, leaving only the intact ones. Then, you can soak them in water to dissolve the surface salt and soften the casings. You can then rinse the inside with water and turn them inside out to clean the inner wall. Next, you can soak them in cooking wine and / or ginger slices to remove any fishy smell. Then, cut them to the desired length for stuffing. Finally, drain the water and set aside.

[0065] If using collagen casings, unroll the dried casings and cut them to the intended length before use; then soak them in warm water to soften them, make them elastic, and prevent them from hardening; finally, drain the water and set aside.

[0066] 13.5 Filling Steps like Figure 28 As shown, the frozen filling 7 made in step 13.3 can be inserted into the tube formed by the casing 1 to complete the filling step.

[0067] 13.6 Closing Steps like Figure 29 As shown, using the cut sausage casing strips, gather and tie the two ends of the casing 1 to form a knot 1.2. Tweezers or other tools can be used to heat the knot 1.2. At this point, the rigid, spherical surface of the frozen filling 7 can serve as a standard positioning reference, making it easy to gather the outer casing into a spherical shape, achieving the desired effect. Figure 30 As shown, a bulbous intestinal 8.4 was obtained. Sometimes the closure 1.2 can become a finely closed remnant 1.3, but overall it is still a spherical shape.

[0068] 13.7 Packaging and Storage Steps For the specific storage method of sausage 8.4, the appropriate packaging form can be selected according to the sales scenario: ready-to-eat scenario can be sold directly without packaging; short-term sale can use simple packaging; long-term storage and sale can use sealed quick-freezing packaging.

[0069] In summary, this invention provides a structurally sound, conveniently filled sausage that can accommodate larger vegetable particles, and utilizes a low-pressure quantitative filling structure that eliminates the need for traditional high-pressure forced pumping. It offers a stable production process and processing device, effectively solving the technical problems of poor preservation of vegetable texture and flavor in existing technologies, asynchronous cooking during grilling resulting in a poor eating experience, inability to adapt to large-scale production of small-sized fine sausage casings, significant flavor loss during grilling, and limited product variety. This invention preserves the crisp texture and flavor of vegetables, provides excellent taste, is suitable for large-scale production of small-sized fine casings, achieves synchronous cooking during grilling, shortens grilling time, produces high-quality finished products with uniform grilling, and significantly improves the appearance, aroma, and taste of the finished product. It also allows for diversified product forms, enriching the market offerings.

Claims

1. A deformable grilled sausage product, characterized in that: The filling inside the sausage is frozen in a raw state and maintains a rectangular shape. After being heated and baked, the filling naturally shrinks and deforms to form a cylindrical structure.

2. A raw-filled, unskewered sausage (8.1), comprising a casing and filling inside the casing; the casing is made of collagen or natural animal casing; characterized in that: The filling is raw and uncooked; before cooking, the maximum cross-sectional dimension of the filling in the skewer-free sausage is no more than 20mm.

3. A raw-filled sausage (8.2), comprising a casing and filling inside the casing; the casing is made of collagen or natural animal casing; characterized in that: The filling is raw and uncooked; before cooking, the maximum cross-sectional dimension of the filling in the skewered sausage is no more than 20mm.

4. A pre-baked, shaped, skewered sausage (8.3), comprising a casing and filling inside the casing; the casing is made of collagen or natural animal casing; characterized in that: The center of the filling is raw and uncooked; before cooking, the cross-section of the sausage with skewers is roughly circular, and the equivalent diameter of the roughly circular shape is no more than 12mm.

5. A sausage casing, comprising a casing and a filling inside the casing; the casing being a collagen casing or a natural animal casing; characterized in that: In the filling, vegetable particles with a diameter of 3 mm or greater account for no less than 20% of the total weight of all vegetables in the filling.

6. The enema according to claim 5, characterized in that: Vegetable pieces with a maximum size of 3mm or greater shall account for no less than 3% of the total weight of the filling.

7. A manufacturing process for the products described in claims 1-5, characterized in that, The filling freezing process was used in all filling preparations.

8. The production process according to claim 7, characterized in that: When producing the products according to claims 1 to 6, the filling cake (2.1) is made before implementing the filling freezing process.

9. A filling frame (5) for sausage production, characterized in that: This includes enclosed frame structures.

10. A type of sausage (8.4), comprising a casing and a filling inside the casing; said casing is made of collagen or natural animal casing; characterized in that: The filling is raw and uncooked; the overall shape of the sausage (8.4) and its internal filling are both spherical.

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