GB987602A - Improved process and apparatus for preparing sausages - Google Patents

Abstract

987,602. Preparing sausages. ARMOUR & CO. Oct. 26, 1962, No. 40658/62. Heading A2B. [Also in Divisions B5 and B8] In a process for preparing sausages and other ground meat products by stuffing comminuted meat into a mould and cooking therein by electric current to a shape-sustaining form, there is provided a closed stuffing system for the comminuted meat, the inlet of the closed system being sealed with the comminuted meat, portions of the comminuted meat inwardly of the seal are subjected to vacuum, while being worked and propelled to the mould, to eliminate air from the meat and in the mould an electric current is passed through the air-free meat to coagulate the protein thereof and to cook the meat to shapesustaining form. Prior to its introduction into the closed system, the meat is preconditioned by holding it in an atmosphere having a temperature of from 18‹ to 75‹F., preferably 36‹ to 62‹F., until the meat substantially attains this temperature. Comminuted meat 39, Fig. 8, agitated by a member (not shown) rotating on a shaft 46, is subjected to a vacuum of from 15 to 29 inches of mercury maintained in a vacuum tank 45, is worked and propelled by a rotating worm 42 and is delivered in an air-free condition through conduit 14 to a mould 47 in a rotary unit 15. As the unit rotates, an electrode 49, Fig. 8a, comes into alignment with electrode 48 of the mould whereby an alternating electric current passes through the meat to heat and cook it; on rotation of the unit to the position depicted in Fig. 8b, the meat will have been ejected in true cylindrical form upon a transfer conveyer 17. The cooking time generally is about one-third of a second, but may vary, for example, up to one second depending on the temperature of the meat, its size and salt content, and the amount of electrical energy passed through it; an integrator may be used to ensure that a fixed amount of electrical energy is passed through each unit mass of the meat regardless of any variation in its electrical resistivity. Cooking temperatures within the range 155-180‹F. are preferred. Development of the desired surface characteristics in the formed and cocked sausage is achieved when the temperature of the mould does not differ substantially from that of the extruded meat, i.e. preferably at about 58-62‹F; this is accomplished by spraying cooled water into the mould cavity prior to extruding the meat into it or by the provision of a water jacket on the mould. The mould is preferably made of a material such as aluminium silicate, nylon or polytetrafluoroethylene, presenting a smooth, substantially water- and air-impervious surface to the compacted meat. Specification 987,603 is referred to.