Sausage Warming and Cooling Process
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Solution Overview
Problem
Existing sausage production processes are inefficient in preventing the growth of undesired microorganisms and spoilage, particularly during the warming and fermentation stages, leading to suboptimal product quality.
Innovation Solution
A process involving the comminution of raw meat at controlled temperatures, followed by the addition of a starter culture or gluconodeltalactone, and the application of electric current for rapid and uniform warming to specific temperature ranges to inhibit microbial growth and enhance product hardening, combined with vacuum cooling for quick drying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If traditional warming methods are used during sausage production, then the warming process is slow and allows microbial growth, but using rapid warming methods increases energy consumption and may cause uneven heating
Solution Approach 1:
The patent replaces traditional thermal conduction warming methods with electric current application (electrical heating) to achieve rapid and uniform warming of the sausage mass. This substitution enables controlled heating that prevents microbial growth while maintaining product quality.
Solution Approach 2:
The patent applies electric current with specific power parameters to achieve rapid warming to target temperatures (30-37°C for fermentation, 42-45°C for hardening) within controlled timeframes. This parameter control ensures uniform heating that inhibits microbial growth while preventing overheating.
2Reliability
If the sausage mass is held at warm temperatures for extended periods during fermentation, then microbial activity increases, but this extends production time and increases spoilage risk
Solution Approach 1:
The patent uses pH measurement as feedback to control the fermentation process. By monitoring pH changes, the system determines when fermentation is complete and adjusts or stops the warming process accordingly, ensuring reliable fermentation control while minimizing unnecessary time extension.
Solution Approach 2:
The patent prepares the sausage mass with starter cultures and acidifying agents before the warming and fermentation stages. This preliminary preparation ensures that the microbial community is ready to act immediately when optimal temperature and pH conditions are achieved, reducing overall production time.
3Object-affected harmful factors
If rapid cooling is applied after warming to prevent microbial growth, then product quality is maintained, but this increases energy consumption
Solution Approach 1:
The patent employs periodic cycles of warming and cooling with vacuum application. The vacuum cooling phase is more energy-efficient than conventional air cooling, and the periodic nature of the process allows for energy recovery and optimization between cycles.
Solution Approach 2:
The patent uses vacuum (reduced pressure environment) during the cooling phase to remove moisture and inhibit microbial growth. This inert environment approach is more energy-efficient than active refrigeration while achieving the same protective effect.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process effectively reduces the growth of undesired microorganisms and spoilage, ensuring a high-quality sausage product by quickly passing the meat through temperature stages and utilizing gluconodeltalactone for acidification, resulting in a product with reduced microbial load and improved texture.
Implementation Method 1
applying electric current with a power sufficient to reach 30° C. to 37° C. within 30 s to 10 min
Implementation Method 2
applying electric current with a power sufficient to reach 42° C. within 10 min to produce a warmed encased sausage
Implementation Method 3
cooling the warmed encased sausage for a maximum of 30 minutes to -1° C. or below while a vacuum is applied
Implementation Method 4
cooling the warmed encased sausage for a maximum of 30 minutes to -1° C. or below while a vacuum is applied, to produce a dried and cooled encased sausage
Implementation Method 5
Fermenting of the encased sausage until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C. for 7 to 10 h
Implementation Method 6
Adding of seasoning and an acidifying agent, which is a starter culture and/or gluconodeltalactone
Data Source
AI summary
Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.