GB930351A - Process for rapidly cooking sausages, and apparatus therefor - Google Patents

Process for rapidly cooking sausages, and apparatus therefor

Info

Publication number
GB930351A
GB930351A GB36788/61A GB3678861A GB930351A GB 930351 A GB930351 A GB 930351A GB 36788/61 A GB36788/61 A GB 36788/61A GB 3678861 A GB3678861 A GB 3678861A GB 930351 A GB930351 A GB 930351A
Authority
GB
United Kingdom
Prior art keywords
sausages
per minute
feet per
gas
tunnel
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB36788/61A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Union Carbide Corp
Original Assignee
Union Carbide Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Union Carbide Corp filed Critical Union Carbide Corp
Publication of GB930351A publication Critical patent/GB930351A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C15/00—Apparatus for hanging-up meat or sausages
    • A22C15/001—Specially adapted for hanging or conveying several sausages or strips of meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

930,351. Cooking and smoking sausages &c. UNION CARBIDE CORPORATION. Oct. 13, 1961 [Nov. 1, 1960], No. 36788/61. Class 49. [Also in Group XXX] An encased, heat coagulable, comminuted meat emulsion (sausages) having at least a 3 to 1 surface to volume ratio is rapidly cooked by maintaining it at a temperature of from 180‹ to 250‹ F. in a stream of gas flowing at least at 2000 feet per minute, whereby the gas quickly coagulates the emulsion to form an encased self-supporting solid with smooth surface which permits easy removal of the casing. The emulsion may, for example, be cooked by maintaining it at 180-215‹ F. in a stream of gas flowing at 2000-4000 feet per minute for from 10 to 12 minutes, or may first be heated to 210-250‹ F. in a stream of gas flowing at least at 3000 feet per minute for from 5 to 6 minutes and then maintained at 160 ‹ F. in a gas velocity of at least 1600 feet per minute for from 5 to 7 additional minutes. There may be included in the meat emulsion a reducing agent, such as ascorbic acid or one of'its non-toxic salts, in amounts of from 0.03 to 0.10% by weight. The process may be operated batchwise or continuously. Examples are disclosed. Sausages 10 are rapidly cooked in a tunnel 4, Fig. 1, or in a pair of cooking tunnels in tandem relationship, by hot smoke-containing air, of which the humidity is controlled by steam injection 26; vanes 24 are fitted along the inner surfaces of the top and bottom walls of the tunnel for re-directing the flow of gas towards the sausages. These are conveyed continuously or in batchwise operation on either wire hooks 12, Fig. 3, affixed to a chain 8 (the hooks are spaced to allow for sausage shrinkage during cooking) or an open mesh conveyer belt 30, Fig. 5. In the former case, every second sausage link is engaged by a finger 50, Fig. 2, from which it is pushed sideways on to an aligned hook 12 by a pusher arm 52. At the output end of the tunnel, an intermittently operated paddle wheel 60 doffs the sausage strands sideways from the hooks 12.
GB36788/61A 1960-11-01 1961-10-13 Process for rapidly cooking sausages, and apparatus therefor Expired GB930351A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US6649760A 1960-11-01 1960-11-01

Publications (1)

Publication Number Publication Date
GB930351A true GB930351A (en) 1963-07-03

Family

ID=22069865

Family Applications (1)

Application Number Title Priority Date Filing Date
GB36788/61A Expired GB930351A (en) 1960-11-01 1961-10-13 Process for rapidly cooking sausages, and apparatus therefor

Country Status (5)

Country Link
BE (1) BE609559A (en)
CH (1) CH409602A (en)
DK (1) DK103864C (en)
GB (1) GB930351A (en)
IT (1) IT974502B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE33510E (en) 1979-07-26 1991-01-01 Hester Industries, Inc. High humidity steam cooker with continuously running conveyor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USRE33510E (en) 1979-07-26 1991-01-01 Hester Industries, Inc. High humidity steam cooker with continuously running conveyor
USRE35259E (en) 1979-07-26 1996-06-04 Hester Industries, Inc. High humidity steam cooker with continuously running conveyor

Also Published As

Publication number Publication date
CH409602A (en) 1966-03-15
BE609559A (en) 1962-02-15
IT974502B (en) 1974-07-10
DK103864C (en) 1966-02-28

Similar Documents

Publication Publication Date Title
ATE31466T1 (en) PROCESSES AND APPARATUS FOR THE MANUFACTURE OF FILLED EXTRUDED FOODSTUFFS.
US3204844A (en) Method and apparatus for producing wieners
NL189025C (en) PROCESS FOR PREPARING FROZEN MINCED MEAT, PASTA FISH PRODUCTS OR MEAT PRODUCTS.
ATE86082T1 (en) PROCESS FOR MAKING A MEAT EMULSION PIECE PRODUCT.
ES8106223A1 (en) Process for producing skinless sausages.
ES8404163A1 (en) Tar-depleted liquid smoke treatment of food casings
SE396274B (en) APPLIANCE FOR STUFFING SAUSAGES, COAT PRODUCTS OR SIMILAR
GB930351A (en) Process for rapidly cooking sausages, and apparatus therefor
BE823994A (en) FOOD PRODUCTS PREPARED FROM MILK
GB1187635A (en) Improvements in or relating to Sausages
ES318271A1 (en) A procedure for preparing a substance with flavor for vaccine meat. (Machine-translation by Google Translate, not legally binding)
GB1058821A (en) Process and apparatus for dehydration of animal and vegetable substances
ES2046946A1 (en) Procedure to produce a food product based on fatty and semi-fatty hamburger type fish flesh.
GB552016A (en) An improved method and apparatus for cooking alimentary products
ATE106670T1 (en) DEVICE FOR SHAPING MEATS FROM MEATS.
GB1215178A (en) Improvements in or relating to the dehydration of food
GB1009520A (en) Method of preparing meat in packaged form
SU384499A1 (en) METHOD OF MANUFACTURE OF SMOKED SAUSAGE
SU279360A1 (en) Method for the production of sausage products without the shell
GB895101A (en) Improvements in or relating to methods for preparing sausages or the like
GB902100A (en) Meat product coating method
JPS5340427A (en) Culinary oven
FR2285834A1 (en) Food baking system with humidifying stage - producing partly water condensation followed by baking stage
JPS5765149A (en) Cooling of slaughter meat and its device
USD173479S (en) Ice scraper