tender cooked sausage

Abstract

Cooked sausage, characterized by the fact that it is encased in a peeling casing which is removed before consumption.

Description

[0001] The present invention relates to a tender cooked sausage.

[0002] DE 28 48 987 A1 describes a cooked sausage and a method for producing cooked sausage, the cooked sausage being characterized in that it is surrounded by a casing made of natural casing and the casing is composed of rectangular strips connected to one another by seams, an edible sealing compound, e.g. made of rind extract, sugar and lard, being arranged on the inside of the seams.

[0003] DE 10 2005 036 670 B4 describes a process for producing cooked sausage that allows the cooked sausage to consist of several different sausage products. This process is intended to simplify filling the cooked sausage into packaging containers such as jars, cans, or casings.

[0004] DE 20 2008 008 195 U1 describes a scalded or cooked sausage with a maximum of 5% fat and free from all allergenic substances that must be labelled by law.

[0005] Generally, cooked sausages, whether filled in natural or artificial casings, are smoked before being marketed. This makes the casings hard and rather difficult to chew. Furthermore, this hardening leads to high intestinal tension, which can cause unpleasant splashing when pecked or cut. This is especially true when the sausages are filled in natural casings made from materials such as pork or sheep casings.

[0006] The object of the present invention was therefore to provide a cooked sausage that is tender to the bite and can be eaten without the risk of splashing.

[0007] This object is achieved by providing a cooked sausage without casing according to claim 1. Advantageous embodiments emerge from the subclaims.

[0008] Cooked sausage is a collective term for sausage varieties whose ingredients are predominantly cooked before being processed into sausage meat. The binding between the individual components is achieved by solidified fat, jelly, or protein coagulated in heat. In addition to meat, cooked sausage often contains offal (e.g., liver, tongue), blood, or, in the case of "grützwurst," even grain.

[0009] In parts of Northern Germany, the term "Kochwurst" has a broader meaning and is also used for smoked Mettenden sausages and cabbage sausages. Cooked sausages generally contain more or less fatty pork, nitrite curing salt, pepper, allspice, and possibly onions.

[0010] To make cooked sausage, pork (or beef, if present, not exceeding 5% by weight), and bacon or pork belly are minced using a meat grinder. Depending on the sausage recipe and taste, optional thickening agents (e.g., egg or liquid egg white), loosening agents (e.g., breadcrumbs), and spices (at least salt and pepper) are added and blended. For finer sausages, the mixture is additionally processed with a cutter and ice to form a homogeneous dough.

[0011] It is also possible to add additional ingredients, such as plant-based components, to the meat mixture for cooked sausage. Examples include the kale cooked sausage or beetroot puree cooked sausage described by the applicant in utility models DE 20 2020 001 637.3 and DE 20 2020 003 431.2. Here, kale or beetroot puree is added to the meat mixture and offered as a combination variant of a cooked sausage. Another alternative is the addition of potato pieces or other types of sausage or meat (e.g., chopped smoked pork roast). The possibilities for the skilled person are endless.

[0012] According to the invention, the mass for the cooked sausage is then portioned using a sausage machine, filled into a peeling casing and optionally subjected to a smoking process. A peeling casing is a sausage casing that can be easily removed before the sausage is consumed. In contrast to natural casings, peeling casings are considered artificial casings and are usually made of regenerated cellulose. A peeling casing is peeled off again before consumption, i.e. after scalding or smoking. Customers receive their sausage completely without the casing. To remove the peeling casing from a large number of cooked sausages, the automatic sausage peeling machine for small sausages available from Schälomat GmbH & Co KG (Ettenheim, Germany) under the name "Schälomat" is suitable. This machine works without steam or liquid, so that the peeled cooked sausages are dry and can be packaged immediately. This prevents bacterial contamination of the peeled sausages.

[0013] The cooked sausage according to the invention can be heated by the consumer before consumption in the usual way for cooked sausage, for example in 80-90°C warm water or in a water bath.

[0014] The cooked sausage without casing according to the invention is characterized by the fact that it is tender to the bite, is more digestible than conventional cooked sausages and can be consumed more easily without the risk of splashing. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] DE 28 48 987 A1

[0002] DE 10 2005 036 670 B4

[0003] DE 20 2008 008 195 U1

[0004] FROM 20 2020 003 431.2

[0011]

Claims

[1] Cooked sausage, characterized by that it is wrapped in a peeling intestine, which is removed before consumption. [2] Cooked sausage according to claim 1, characterized by that it is tender to the bite. [3] Cooked sausage according to claim 1 or 2, characterized by that the sausages are more digestible than conventional cooked sausages.