GB895101A - Improvements in or relating to methods for preparing sausages or the like - Google Patents

Abstract

895,101. Skinless sausages. HILGELAND, P. H. Sept. 2, 1959 [Sept. 11, 1958], No. 29182/58. Class 49. Skinless sausages and other skinless agglomerations of meat or fish are manufactured by ejecting the meat from a stationary nozzle out of contact with a hot emulsifier bath comprising a substantially neutral ortho- or anhydrophosphate or a citrate in aqueous solution and, if desired, seasoning, and immediately thereafter plunging the ejected sausage meat into the bath, whereby the outer meat layer is cooked and hardened. The meat, which may itself incorporate emulsifier, e.g. similar to that in the bath, is immersed for preferably five to three minutes at a bath temperature of from 130‹ to 180‹ F., followed by a five-minute cooling of the hot meat in a bath at just above freezing-point. The meat may, however, be completely cooked, if desired, e.g. to produce sausages for canning, by maintaining the hot emulsifier bath at 160 ‹ to 212‹ F. and immersing the meat for five to thirty minutes, in which case no after-cooling is required. Meat is ejected from a stationary nozzle 2 into a compartment 3 in a wheel 4 rotating intermittently in a hot bath 6, a portion cutting device (not shown) dividing the meat into suitable lengths. After immersion the meat in the compartment 3 is pushed out by a rod into a chamber 8 of a conveyer belt 9 which takes the sausage through a cooling bath and a drying chamber in which hot air at 160‹ F. is circulated.