WO1991016822A1 - Process for producing sausages with their own skin - Google Patents
Process for producing sausages with their own skin Download PDFInfo
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- WO1991016822A1 WO1991016822A1 PCT/EP1991/000854 EP9100854W WO9116822A1 WO 1991016822 A1 WO1991016822 A1 WO 1991016822A1 EP 9100854 W EP9100854 W EP 9100854W WO 9116822 A1 WO9116822 A1 WO 9116822A1
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- sausages
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- sausage meat
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
- A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
Definitions
- the invention relates to a method for the production of cooked sausages with their own skin, in which sausage meat is filled in roughly the size of the later sausages, the filled pipe sleeves are heated until the sausage meat coagulates at least in the regions of the pipe sleeves close to the wall, and at from which the at least partially coagulated sausage meat is removed from the tube sleeves, smoked and cooled.
- a method is also known in which, by co-extruding the sausage meat with a collagen mass, the sausage meat is surrounded by a collagen jacket which results in an edible sausage casing.
- the production of the collagen mass is relatively cumbersome; in addition, the process requires relatively complicated extruders and tools that allow two materials to be co-extruded.
- the production of the collagen mass also costs.
- the sausage removed from the tubular casing has thus almost completely completed the ripening and reddening process; it doesn't matter if the innermost core of the sausage is not fully coagulated.
- the sausage meat must be coagulated to such an extent that not only has an own skin formed, but also that the underlying areas of the sausage meat have been coagulated so that the skin is adequately supported without the skin being able to shrink during the subsequent smoking process. How long the tube sleeves have to be heated for this essentially depends on the caliber of the cooked sausages to be produced. With so-called Wiener sausages, less time is required than e.g. B. with cold cuts.
- the coagulated sausages are removed from the tube sleeves before they are finally cooled, then they are smoked in a manner known per se with hot smoke, steam smoke or liquid smoke and the sausages are vacuum-packed warm immediately after smoking, after which the sausages are then finally cooled in the vacuum packaging . Because the sausages are first cooled in the vacuum packaging, the process can be considerably accelerated on the one hand, and on the other hand, the vacuum packaging, which is so close to the sausages, smoothes the skin of the still warm sausage and thus prevents the outer surface from becoming the sausage can still change when it cools down.
- the surface of the sausages dries between smoking and packaging. This drying should be done so quickly that the sausages are still warm in the vacuum packaging.
- the sausages in the tubular sleeves are finally cooled, then removed from the tubular sleeves and subsequently smoked in a manner known per se using hot smoke, steam smoke or liquid smoke; this procedure is particularly useful when the sausages are not in one Vacuum packaging, but e.g. B. should get into a canned tin.
- the sausages After cooling in the tube sleeves, the sausages have a sufficiently smooth skin, which is also so stable that it does not change during subsequent smoking.
- the sausages are always in a protective shell, such as. B. the tubular sleeve or the vacuum packaging, you are relatively free in the choice of the medium for heating and cooling the sausage meat or sausages.
- a favorable procedure is obtained if the filled tube sleeves are heated and / or cooled in a water bath. Since the water has a relatively high heat capacity and since the heat transfer between the water and the tubular sleeves is relatively good, the sausage meat can be heated and cooled relatively quickly, which shortens the manufacturing process.
- the tube sleeves can also be heated with hot air.
- the tube sleeves are heated in a microwave oven. Since the heating does not take place from the outside to the inside, but from the inside to the outside, the sausage meat can be coagulated very quickly, which considerably accelerates the production process.
- tubular sleeves which are provided at least on their inside with a lipophilic, relatively non-polar, heat-resistant material, preferably polytetrafluoroethylene. This material enables the finished sausage to be easily removed from the tubular casing.
- Fig. 1 shows a schematic representation of a first preferred embodiment of the method according to the invention
- Fig. 2 also in a schematic representation a second preferred embodiment of the method according to the invention.
- two open tube sleeves 1 arranged side by side which are made of stainless steel tubes coated with polytetrafluoroethylene on the inside, are filled with sausage meat 2.
- the tubular sleeves 1 are provided at their lower ends with end caps 3 which are shaped on the inside of the tubular sleeves 1 in the manner in which the later ends of the sausage should look.
- the end caps are correspondingly dome-shaped towards the inside of the tube sleeves, and typical constricting grooves can also be incorporated.
- a Multiple distributor head 4 of a schematically illustrated extruder inserted into the tubular sleeves 1 and pulled out upwards during the introduction of the sausage meat 2; alternatively, the tube sleeves 1 can also be moved downwards.
- the closed tube sleeves are placed in a water bath at a temperature of 65 to 80 ° C.
- the sausage meat coagulates due to the heat, which is essentially an in-water emulsion of protein and fat.
- the sausage meat is matured and reddened at the same time.
- the length of time that the tube sleeves remain in the water bath depends not least on which sausage calibers are to be produced. In any case, the duration of the heating of the sausage meat is dimensioned such that the sausage meat 2 not only coagulates on the regions of the tube sleeves close to the wall, but essentially coagulates thoroughly, so that the maturing and reddening process of the sausage is complete and only the smoking must be done.
- the still warm sausages 5 are removed from the tube sleeves 1 after the end caps 3 have been removed.
- the still warm sausages are smoked in process step V.
- This smoking can take place in the usual way by means of hot smoke, steam smoke or liquid smoke. Since the sausages are smoked in the "naked" state, the smoke diffuses into the sausages 5 relatively quickly, so that the smoking process takes only little time.
- the warm sausages 5 are vacuum-packed in process step VI.
- the sausages 5 are only cooled after they are in the vacuum packaging 6, the surface of the sausages 5 being supported and smoothed by the packaging material, so that no changes in the surface of the sausages can take place when the sausages 5 cool down.
- the cooling can, as shown in process step VII, take place again in a water bath which is filled with ice water or a mixture of water and NaCl at a temperature of approx. 0 ° C.
- the packaged sausages 5 remain in the water bath until they have reached a temperature of approximately 0 ° C.
- the filled tubular sleeves 1 are cooled to approx. 0 ° C. in a water bath in process step IV after the ripening and reddening process, that is to say after the sausage meat 2 has completely coagulated.
- the cooled sausages 5 are then removed from the tube sleeves 1 in method step V after the end caps 3 have been removed.
- process step VI the sausages 5 are then smoked in the usual way by means of hot smoke, steam smoke or liquid smoke.
- the sausages 5 can then either be vacuum-packed or filled into cans.
- the tube sleeves 1 can be removed from the production process after process step IV or V, and after cleaning, if necessary, can be filled again with sausage meat 2 in process step I.
- the sausages are heated and cooled using a water bath have been described.
- this water bath is only an example of a large number of different heating and cooling options which can be used solely because the sausage meat 2 or the sausages 5 are always shielded from their surroundings.
- Heating the sausage meat by means of hot air is also conceivable, as is heating the sausage meat 2 filled in the tubular sleeves 1 in a microwave oven.
- care must be taken that the tube sleeves 1 are metal-free, since metal would prevent the microwave radiation from penetrating into the sausage meat.
- tube sleeves 1 are available, which are made entirely of polytetrafluoroethylene.
- the embodiments of the method shown are equally suitable for small and large caliber cooked sausages. Depending on whether the sausages are consumed in one piece or whether sliced goods are to be produced, the shape of the end caps will only be different. Of course, the dwell times in the individual process steps must be adapted to the caliber of the sausages.
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Abstract
Description
Verfahren zum Herstellen von Brühwürsten mit Eigenhaut Process for the production of cooked sausages with their own skin
Beschreibungdescription
Die Erfindung bezieht sich auf ein Verf-ihren zum Herstellen von Brühwürsten mit Eigenhaut, bei dem man Wurstbrät in etwa den Abmaßen der späteren Würste entsprechende Rohrhülsen einfüllt, die gefüllten Rohrhülsen erwärmt, bis das Wurstbrät zumindest in den wandnahen Bereichen der Rohrhülsen koaguliert, und bei dem man das zumindest teilweise koagulierte Wurstbrät den Rohrhülsen entnimmt, räuchert und abkühlt.The invention relates to a method for the production of cooked sausages with their own skin, in which sausage meat is filled in roughly the size of the later sausages, the filled pipe sleeves are heated until the sausage meat coagulates at least in the regions of the pipe sleeves close to the wall, and at from which the at least partially coagulated sausage meat is removed from the tube sleeves, smoked and cooled.
Im allgemeinen unterscheidet man drei Wursttypen, nämlich Kochwurst, Brühwurst und Rohwurst. Brüh- und Rohwürste werden in der Regel beim Herstellen in Därme gefüllt, wobei Kunstdärme den überwiegenden Anteil ausmachen. Insbesondere bei der Brühwurst, dienen diese Kunstdärme eigentlich nur zum Formen der Wurst, weshalb seit längerer Zeit bereits Verfahren bekannt sind, bei denen man das Wurstbrät in einen Cellulosedarm extrudiert und diesen Cellulosedar nach dem Räuchern der Wurst wieder abschält. Es entstehen Brühwurst mit sogenannter Eigenhaut, die sich durch das Koagulieren der In-Wasser-Emulsion aus Eiweiß und Fett sowie durch das anschließende Räuchern beim Trocknen gebildet hat. Das beschriebene Verfahren ist verhältnismäßig aufwendig, da zunächst eine Hülle aufgebracht und anschließend wieder entfernt wird. Zudem werden große Mengen des Celluloseschlauchs benötigt, der nach der Produktion nur noch weggeworfen werden kann.In general, a distinction is made between three types of sausage, namely cooked sausage, scalded sausage and raw sausage. Scalded and raw sausages are usually filled into casings during production, with artificial casings making up the majority. In the case of scalded sausage in particular, these artificial casings are actually only used to shape the sausage, which is why processes have long been known in which the sausage meat is extruded into a cellulose casing and this cellulose is peeled off again after the sausage has been smoked. Boiled sausages with so-called skin are formed, which is formed by the coagulation of the in-water emulsion from protein and fat and the subsequent smoking during drying. The described method is relatively complex, since a cover is first applied and then removed again. In addition, large amounts of cellulose tubing are required, which can only be thrown away after production.
Es ist außerdem ein Verfahren bekannt, bei dem durch Koextrudieren des Wurstbräts mit einer Collagenmasse das Wurstbrät durch einen Collagenmantel umgeben wird, der eine eßbare Wursthülle ergibt. Das Herstellen der Collagenmasse ist verhältnismäßig umständlich; darüber hinaus erfordert das Verfahren verhältnismäßig komplizierte Extruder und Werkzeuge, die das Koextrudieren zweier Materialien zulassen. Ferner kostet auch das Herstielen der Collagenmasse.A method is also known in which, by co-extruding the sausage meat with a collagen mass, the sausage meat is surrounded by a collagen jacket which results in an edible sausage casing. The production of the collagen mass is relatively cumbersome; in addition, the process requires relatively complicated extruders and tools that allow two materials to be co-extruded. The production of the collagen mass also costs.
Schließlich gibt es auch schon Verfahren (z. B. US-PS 43 79 356 oder US-PS 44 37 206) , bei denen das Wurstbrät in Rohrhülsen aus Polytetrafluorethylen (Teflon) eingefüllt wird. Das in den Rohrhülsen befindliche Würstbrät wird erwärmt, bis die In-Wasser-Emulsion aus Fett und Eiweiß in den Wandbereichen koaguliert, wodurch sich eine dünne aber ausreichend stabile Eigenhaut bildet. Das Wurstbrät wird dann aus den Rohrhülsen ausgestoßen und in sich anschließenden Verfahrensschritten weiter erwärmt, wodurch der Reifungs- und Rötungsprozeß vervollkommnet wird, und anschließend geräuchert. Obgleich das Wurstbrät bei all diesen Verfahrensschritten durch die sich bereits gebildete Eigenhaut zusammengehalten wird, leidet das Aussehen der Wurst, da die Eigenhaut beim Räuchern schrumpelig wird. Ein derartiges Aussehen wird von Verbrauchern nicht toleriert. Darüber hinaus ist es auch verhältnismäßig aufwendig, die Wurst zu den einzelnen Verfahrensstationen zu transportieren und zu verhindern, daß die Transportvorrichtungen Druckstellen in der Wursthaut hinterlassen.Finally, there are also processes (for example US Pat. No. 4,379,356 or US Pat. No. 4,437,206) in which the sausage meat is filled into tubular sleeves made of polytetrafluoroethylene (Teflon). The sausage meat in the tube sleeves is heated until the in-water emulsion of fat and protein coagulates in the wall areas, which forms a thin but sufficiently stable skin. The sausage meat is then expelled from the tube sleeves and further heated in subsequent process steps, thereby perfecting the ripening and reddening process, and then smoked. Although the sausage meat is held together in all these process steps by the skin that has already formed, the appearance of the sausage suffers because the skin of the sausage becomes shriveled when smoked. Such an appearance is not tolerated by consumers. In addition, it is also relatively expensive to transport the sausage to the individual process stations and to prevent the transport devices from leaving pressure marks in the sausage skin.
Es ist daher Aufgabe der vorliegenden Erfindung, ein Verfahren der eingangs genannten Art so zu verbessern, daß unter Einsparung von Kunstdarm eine geräucherte Brühwurst auf einfache Weise kostengünstig hergestellt werden kann.It is therefore an object of the present invention to improve a method of the type mentioned at the outset such that a smoked cooked sausage can be produced in a simple manner and inexpensively while saving on artificial intestine.
Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß man die mit dem Wurstbrät gefüllten Rohrhülsen solange erwärmt und das Wurstbrät solange in den Rohrhülsen beläßt, bis das Wurstbrät im wesentlichen vollständig koaguliert ist.This object is achieved in that the tube sleeves filled with the sausage meat are heated and the sausage meat is left in the tube sleeves until the sausage meat is substantially completely coagulated.
Die aus der Rohrhülse entnommene Wurst hat somit den Reifungs- und Rötungsprozeß nahezu vollständig abgeschlossen; wobei es nichts ausmacht, wenn der innerste Kern der Wurst noch nicht vollständig koaguliert ist. Das Wurstbrät muß jedoch soweit koaguliert sein, daß sich nicht nur eine Eigenhaut gebildet hat, sondern daß auch die darunterliegenden Bereiche des Wurstbräts durchkoaguliert sind, so daß die Eigenhaut ausreichend gestützt ist, ohne daß bei dem anschließenden Räucherungsprozeß die Eigenhaut verschrumpeln kann. Wie lange die Rohrhülsen hierzu erwärmt werden müssen, hängt im wesentlichen von dem Kaliber der herzustellenden Brühwürste ab. Bei sogenannten Wiener Würstchen wird eine geringere Zeit benötigt, als z. B. bei Aufschnittwurst.The sausage removed from the tubular casing has thus almost completely completed the ripening and reddening process; it doesn't matter if the innermost core of the sausage is not fully coagulated. However, the sausage meat must be coagulated to such an extent that not only has an own skin formed, but also that the underlying areas of the sausage meat have been coagulated so that the skin is adequately supported without the skin being able to shrink during the subsequent smoking process. How long the tube sleeves have to be heated for this essentially depends on the caliber of the cooked sausages to be produced. With so-called Wiener sausages, less time is required than e.g. B. with cold cuts.
Gemäß einer bevorzugten Ausführungsform entnimmt man die koagulierten Würste den Rohrhülsen vor dem endgültigen Abkühlen, räuchert sie dann in an sich bekannter Weise mit Heißrauch, Dampfrauch oder Flüssigrauch und vakuumverpackt die Würste unmittelbar nach dem Räuchern warm, wonach man dann die Würste in der Vakuumverpackung endgültig abkühlt. Dadurch, daß die Würste erst in der Vakuumverpackung abgekühlt werden, läßt sich zum einen das Verfahren wesentlich beschleunigen, zum anderen glättet die Vakuumverpackung, die ja eng an den Würsten anliegt, die Eigenhaut der noch warmen Wurst und verhindert somit, daß sich die äußere Oberfläche der Wurst beim Abkühlen noch verändern kann.According to a preferred embodiment, the coagulated sausages are removed from the tube sleeves before they are finally cooled, then they are smoked in a manner known per se with hot smoke, steam smoke or liquid smoke and the sausages are vacuum-packed warm immediately after smoking, after which the sausages are then finally cooled in the vacuum packaging . Because the sausages are first cooled in the vacuum packaging, the process can be considerably accelerated on the one hand, and on the other hand, the vacuum packaging, which is so close to the sausages, smoothes the skin of the still warm sausage and thus prevents the outer surface from becoming the sausage can still change when it cools down.
Je nach Art des Räucherprozesses ist es günstig, wenn man die Oberfläche der Würste zwischen Räuchern und Verpacken trocknet. Dieses Trocknen soll so schnell geschehen, daß die Würste noch warm in die Vakuumverpackung gelangen.Depending on the type of smoking process, it is beneficial to: the surface of the sausages dries between smoking and packaging. This drying should be done so quickly that the sausages are still warm in the vacuum packaging.
Gemäß einer weiteren bevorzugten Ausführungsform kühlt man die Würste in den Rohrhülsen endgültig ab, entnimmt sie dann den Rohrhülsen und räuchert sie anschließend in an sich bekannter Weise mit Heißrauch, Dampfrauch oder Flüssigrauch, diese Verfahrensweise bietet sich insbesondere dann an, wenn die Würste nicht in eine Vakuumverpackung, sondern z. B. in eine Dosenkonserve gelangen sollen. Nach dem Abkühlen in den Rohrhülsen weisen die Würste eine ausreichend glatte Eigenhaut auf, die zudem schon so stabil ist, daß sie sich bei dem nachfolgenden Räuchern nicht mehr verändert.According to a further preferred embodiment, the sausages in the tubular sleeves are finally cooled, then removed from the tubular sleeves and subsequently smoked in a manner known per se using hot smoke, steam smoke or liquid smoke; this procedure is particularly useful when the sausages are not in one Vacuum packaging, but e.g. B. should get into a canned tin. After cooling in the tube sleeves, the sausages have a sufficiently smooth skin, which is also so stable that it does not change during subsequent smoking.
Da sich die Würste während des gesamten Herstellungsprozesses immer in einer schützenden Hülle, wie z. B. der Rohrhülse oder der Vakuumverpackung befinden, ist man bei der Wahl des Mediums zum Erwärmen und Abkühlen des Wurstbräts bzw. der Würste relativ frei. Eine günstige Verfahrensweise ergibt sich, wenn man die gefüllten Rohrhülsen im Wasserbad erwärmt und/oder abkühlt. Da das Wasser eine verhältnismäßig hohe Wärmekapazität aufweist und da auch der Wärmeübergang zwischen dem Wasser und den Rohrhülsen verhältnismäßig gut ist, läßt sich das Wurstbrät verhältnismäßig schnell erwärmen und auch wieder abkühlen, was den Herstellungsprozeß abkürzt.Since the sausages are always in a protective shell, such as. B. the tubular sleeve or the vacuum packaging, you are relatively free in the choice of the medium for heating and cooling the sausage meat or sausages. A favorable procedure is obtained if the filled tube sleeves are heated and / or cooled in a water bath. Since the water has a relatively high heat capacity and since the heat transfer between the water and the tubular sleeves is relatively good, the sausage meat can be heated and cooled relatively quickly, which shortens the manufacturing process.
In diesem Zusammenhang ist es außerdem günstig, wenn das Wasser im Wasserbad umgewälzt wird. Durch diese Bewegung des Wassers wird der Wärmeübergang zwischen dem Wasser und den Rohrhülsen weiter verbessert, wodurch der Herstellungsprozeß weiter verkürzt werden kann.In this context, it is also advantageous if the water is circulated in a water bath. This movement of the water further improves the heat transfer between the water and the tube sleeves, as a result of which Manufacturing process can be further shortened.
Obgleich es möglich wäre, die Rohrhülsen in einem Behälter zu belassen und das Wasser auszutauschen, ist es insbesondere im Hinblick auf eine kontinuierliche Herstellung der Würste günstig, wenn man für das Wasserbad mehrere Behälter mit unterschiedlichen Wassertemperaturen verwendet, in die die Rohrhülsen nacheinander eingetaucht werden.Although it would be possible to leave the tube sleeves in a container and to exchange the water, it is advantageous, particularly with regard to the continuous production of the sausages, to use several containers with different water temperatures in the water bath, in which the tube sleeves are immersed one after the other.
Gemäß einer anderen bevorzugten Variante kann man die Rohrhülsen auch mit Heißluft erwärmen.According to another preferred variant, the tube sleeves can also be heated with hot air.
Schließlich wird noch bevorzugt, wenn man die Rohrhülsen in einem Mikrowellenofen erwärmt. Da hier die Erwärmung nicht von außen nach innen sondern von innen nach außen erfolgt, läßt sich die Koagulierung des Wurstbräts sehr schnell erreichen, was eine erhebliche Beschleunigung des Herstellungsprozesses zur Folge hat.Finally, it is preferred if the tube sleeves are heated in a microwave oven. Since the heating does not take place from the outside to the inside, but from the inside to the outside, the sausage meat can be coagulated very quickly, which considerably accelerates the production process.
In günstiger Weise verwendet man Rohrhülsen, die zumindest auf ihrer Innenseite mit einem lipophilen, relativ unpolaren, hitzebeständigen Material, vorzugsweise Polytetrafluorethylen, versehen sind. Dieses Material ermöglicht ein einfaches Entnehmen der fertigen Wurst aus der Rohrhülse.It is advantageous to use tubular sleeves which are provided at least on their inside with a lipophilic, relatively non-polar, heat-resistant material, preferably polytetrafluoroethylene. This material enables the finished sausage to be easily removed from the tubular casing.
Insbesondere in den Fällen, in denen die Wärme für das Koagulieren des Wurstbräts von außen zugeführt wird, ist es günstig, wenn man als Rohrhülsen innenbeschichtete Edelstahlhülsen verwendet. Edelstahl besitzt nicht nur eine gute Wärmeleitfähigkeit; es ist auch aus hygienischen Gründen ein bevorzugt zu verwendendes Material. Wenn man hingegen die Erwärmung des Wurstbräts im Mikrowellenofen vornehmen will, ist es günstig, wenn die Rohrhülsen metallfrei sind.Particularly in cases where the heat for coagulating the sausage meat is supplied from the outside, it is expedient to use stainless steel sleeves coated on the inside as tube sleeves. Stainless steel not only has good thermal conductivity; it is also a preferred material for hygienic reasons. If, on the other hand, you want to heat the sausage meat in the microwave oven, it is advantageous if the tube sleeves are metal-free.
Im folgenden werden Ausführungsbeispiele der Erfindung anhand einer Zeichnung näher erläutert. Es zeigen:Exemplary embodiments of the invention are explained in more detail below with reference to a drawing. Show it:
Fig. 1 in einer schematischen Darstellung eine erste bevorzugte Ausfüh ungsform des erfindungsgemäßen Verfahrens, undFig. 1 shows a schematic representation of a first preferred embodiment of the method according to the invention, and
Fig. 2 ebenfalls in einer schematischen Darstellung ein zweites bevorzugtes Ausführungsbeispiel des erfindungsgemäßen Verfahrens.Fig. 2 also in a schematic representation a second preferred embodiment of the method according to the invention.
In den Figuren 1 und 2 sind die einzelnen Verfahrensschritte mit römischen Ziffern I bis IV bzw. VII gekennzeichnet.In Figures 1 and 2, the individual process steps are identified with Roman numerals I to IV and VII.
Bis zum Verfahrensschritt III sind die Verfahren beider Ausführungsbeispiele identisch.Up to method step III, the methods of both exemplary embodiments are identical.
Wie aus der Zeichnung ersichtlich ist, werden im Verfahrensschritt I zwei nebeneinander angeordnete, offene Rohrhülsen 1, die aus innen mit Polytetrafluorethylen beschichteten Edelstahlrohren hergestellt sind, mit Wurstbrät 2 gefüllt. Die Rohrhülsen 1 sind hierzu an ihren unteren Enden mit Endkappen 3 versehen, die zur Innenseite der Rohrhülsen 1 so geformt sind, wie die späteren Enden der Wurst aussehen sollen. Im hier gezeigten Ausführungsbeispiel sind die Endkappen zur Innenseite der Rohrhülsen hin dementsprechend kalottenförmig ausgebildet, wobei auch typische Einschnürrillen miteingearbeitet sein können. Zum Befüllen der Rohrhülsen 1 wird ein Mehrfachverteilerkopf 4 eines schematisch dargestellten Extruders in die Rohrhülsen 1 eingeschoben und während des Einbringens des Wurstbräts 2 nach oben herausgezoben; alternativ können auch die Rohrhülsen 1 nach unten bewegt werden.As can be seen from the drawing, in process step I, two open tube sleeves 1 arranged side by side, which are made of stainless steel tubes coated with polytetrafluoroethylene on the inside, are filled with sausage meat 2. For this purpose, the tubular sleeves 1 are provided at their lower ends with end caps 3 which are shaped on the inside of the tubular sleeves 1 in the manner in which the later ends of the sausage should look. In the exemplary embodiment shown here, the end caps are correspondingly dome-shaped towards the inside of the tube sleeves, and typical constricting grooves can also be incorporated. To fill the tube sleeves 1 is a Multiple distributor head 4 of a schematically illustrated extruder inserted into the tubular sleeves 1 and pulled out upwards during the introduction of the sausage meat 2; alternatively, the tube sleeves 1 can also be moved downwards.
Im Verfahrensschritt II werden die Rohrhülsen 1 nun auch mit oberen Endkappen 3 verschlossen.In process step II, the tube sleeves 1 are now also closed with upper end caps 3.
Im weiteren Verfahrensschritt III werden die geschlossenen Rohrhülsen in ein Wasserbad mit einer Temperatur von 65 bis 80 °C gelegt. Durch die Wärmeeinwirkung koaguliert das Wurstbrät, welches im wesentlichen eine In-Wasser-Emulsion aus Eiweiß und Fett ist. Gleichzeitig findet die Reifung und die Rötung des Wurstbräts statt. Die Dauer, wie lange die Rohrhülsen in dem Wasserbad verbleiben, hängt nicht zuletzt davon ab, welche Wurstkaliber hergestellt werden sollen. Jedenfalls ist die Dauer der Erwärmung des Wurstbräts so zu bemessen, daß das Wurstbrät 2 nicht nur an den wandnahen Bereichen der Rohrhülsen koaguliert, sondern im wesentlichen durch und durch koaguliert, so daß der Reifungs- und Rötungsprozeß der Wurst abgeschlossen ist und nur noch das Räuchern erfolgen muß.In the further process step III, the closed tube sleeves are placed in a water bath at a temperature of 65 to 80 ° C. The sausage meat coagulates due to the heat, which is essentially an in-water emulsion of protein and fat. The sausage meat is matured and reddened at the same time. The length of time that the tube sleeves remain in the water bath depends not least on which sausage calibers are to be produced. In any case, the duration of the heating of the sausage meat is dimensioned such that the sausage meat 2 not only coagulates on the regions of the tube sleeves close to the wall, but essentially coagulates thoroughly, so that the maturing and reddening process of the sausage is complete and only the smoking must be done.
Bei dem Verfahrensbeispiel gemäß Fig. 1 werden im Verfahrensabschnitt IV die noch warmen Würste 5 nach dem Abnehmen der Endkappen 3 aus den Rohrhülsen 1 entnommen. Im unmittelbaren Anschluß daran werden die noch warmen Würste im Verfahrensschritt V geräuchert. Dieses Räuchern kann in üblicher Weise mittels Heißrauch, Dampfrauch oder Flüssigrauch erfolgen. Da die Würste im "nackten" Zustand geräuchert werden, diffundiert der Rauch verhältnismäßig schnell in die Würste 5 ein, so daß der Räucherprozeß nur wenig Zeit in Anspruch nimmt. Im unmittelbaren Anschluß an das Räuchern werden die noch warmen Würste 5 im Verfahrensschritt VI vakuumverpackt. Abgekühlt werden die Würste 5 erst dann, nachdem sie sich in der Vakuumverpackung 6 befinden, wobei die Oberfaläche der Würste 5 durch das Verpackungsmaterial gestützt und geglättet wird, so daß beim Abkühlen der Würste 5 keine Veränderungen in der Oberfläche der Würste stattfinden können. Das Abkühlen kann, wie im Verfahrensschritt VII dargestellt ist, wieder in einem Wasserbad erfolgen, welches mit Eiswasser oder einer Mischung aus Wasser und NaCl bei einer Temperatur von ca. 0°C befüllt ist. Die verpackten Würste 5 verbleiben solange in dem Wasserbad, bis sie eine Temperatur von ca. 0°C erreicht haben.1, the still warm sausages 5 are removed from the tube sleeves 1 after the end caps 3 have been removed. Immediately afterwards, the still warm sausages are smoked in process step V. This smoking can take place in the usual way by means of hot smoke, steam smoke or liquid smoke. Since the sausages are smoked in the "naked" state, the smoke diffuses into the sausages 5 relatively quickly, so that the smoking process takes only little time. Immediately following smoking, the warm sausages 5 are vacuum-packed in process step VI. The sausages 5 are only cooled after they are in the vacuum packaging 6, the surface of the sausages 5 being supported and smoothed by the packaging material, so that no changes in the surface of the sausages can take place when the sausages 5 cool down. The cooling can, as shown in process step VII, take place again in a water bath which is filled with ice water or a mixture of water and NaCl at a temperature of approx. 0 ° C. The packaged sausages 5 remain in the water bath until they have reached a temperature of approximately 0 ° C.
Bei der Variante gemäß Fig. 2 werden die gefüllten Rohrhülsen 1 nach dem Reifungs- und Rötungsprozeß, also nach der vollständigen Koagulation des Wurstbräts 2 zunächst im Verfahrensschritt IV in einem Wasserbad auf ca. 0°C abgekühlt. Die abgekühlten Würste 5 werden dann im Verfahrensschritt V nach dem Abnehmen der Endkappen 3 den Rohrhülsen 1 entnommen. Im Verfahrensschritt VI findet dann in üblicher Weise das Räuchern der Würste 5 mittels Heißrauch, Dampfrauch oder Flüssigrauch statt. Anschließend können die Würste 5 entweder auch vakuumverpackt oder in Konservendosen gefüllt werden.In the variant according to FIG. 2, the filled tubular sleeves 1 are cooled to approx. 0 ° C. in a water bath in process step IV after the ripening and reddening process, that is to say after the sausage meat 2 has completely coagulated. The cooled sausages 5 are then removed from the tube sleeves 1 in method step V after the end caps 3 have been removed. In process step VI, the sausages 5 are then smoked in the usual way by means of hot smoke, steam smoke or liquid smoke. The sausages 5 can then either be vacuum-packed or filled into cans.
Bei beiden Verfahrensvarianten können die Rohrhülsen 1 nach dem Verfahrensschritt IV bzw. V aus dem Herstellungsprozeß genommen, und nach evtl. Reinigung wieder im Verfahrensschritt I erneut mit Wurstbrät 2 befüllt werden.In both process variants, the tube sleeves 1 can be removed from the production process after process step IV or V, and after cleaning, if necessary, can be filled again with sausage meat 2 in process step I.
Bei beiden Ausführungsformen ist das Erwärmen und Abkühlen der Würste anhand der Verwendung eines Wasserbades beschrieben worden. Dieses Wasserbad steht jedoch nur beispielhaft für eine Vielzahl verschiedener Erwärmungs¬ und Abkühlmöglichkeiten, die allein deswegen zum Einsatz kommen können, da das Wurstbrät 2 bzw. die Würste 5 stets gegenüber ihrer Umgebung abgeschirmt sind. Eine Erwärmung des Wurstbräts mittels Heißluft ist ebenso denkbar, wie eine Erwärmung des in die Rohrhülsen 1 gefüllten Wurstbräts 2 in einen Mikrowellenofen. Bei Verwendung einse Mikrowellenofens ist jedoch darauf zu achten, daß die Rohrhülsen 1 metallfrei sind, da Metall das Eindringen der Mikrowellenstrahlung in das Wurstbrät verhindern würde. Hier bieten sich Rohrhülsen 1 an, die insgesamt aus Polytetrafluorethylen gefertigt sind.In both embodiments, the sausages are heated and cooled using a water bath have been described. However, this water bath is only an example of a large number of different heating and cooling options which can be used solely because the sausage meat 2 or the sausages 5 are always shielded from their surroundings. Heating the sausage meat by means of hot air is also conceivable, as is heating the sausage meat 2 filled in the tubular sleeves 1 in a microwave oven. When using a microwave oven, however, care must be taken that the tube sleeves 1 are metal-free, since metal would prevent the microwave radiation from penetrating into the sausage meat. Here tube sleeves 1 are available, which are made entirely of polytetrafluoroethylene.
Die gezeigten Ausführungsformen des Verfahrens eignen sich in gleicher Weise für klein- und großkalibrige Brühwürste. Je nachdem, ob die Würste am Stück verzehrt werden, oder ob Aufschnittsware hergestellt werden soll, wird man lediglich die Form der Endkappen anders gestalten. Selbstverständlich müssen die Verweildauern in den einzelnen Verfahrensschritten an das Kaliber der Würste angepaßt werden. The embodiments of the method shown are equally suitable for small and large caliber cooked sausages. Depending on whether the sausages are consumed in one piece or whether sliced goods are to be produced, the shape of the end caps will only be different. Of course, the dwell times in the individual process steps must be adapted to the caliber of the sausages.
Claims
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19904015059 DE4015059A1 (en) | 1990-05-10 | 1990-05-10 | METHOD FOR PRODUCING BREW SAUSAGES WITH ITS SKIN |
| DEP4015059.3 | 1990-05-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1991016822A1 true WO1991016822A1 (en) | 1991-11-14 |
Family
ID=6406144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP1991/000854 Ceased WO1991016822A1 (en) | 1990-05-10 | 1991-05-07 | Process for producing sausages with their own skin |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE4015059A1 (en) |
| WO (1) | WO1991016822A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2795923A1 (en) * | 1999-07-07 | 2001-01-12 | Act Ind | Manufacture of skinless sausages by cooking sausage meat in a mould, which gives good quality sausages in a simple process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE259140C (en) * | ||||
| US1945669A (en) * | 1930-01-15 | 1934-02-06 | Charles H Vogt | Skinless and casingless sausage and method of packaging same |
| US2860991A (en) * | 1955-02-07 | 1958-11-18 | Rath Packing Company | Method for preparing meat products |
| US3005716A (en) * | 1958-09-02 | 1961-10-24 | Stephen T Moreland | Method for making skinless sausages |
| GB891175A (en) * | 1959-05-21 | 1962-03-14 | Unilever Ltd | Sausage products |
| US3092499A (en) * | 1960-10-06 | 1963-06-04 | Armour & Co | Method of manufacturing meat products |
| NL6400923A (en) * | 1963-02-06 | 1964-08-07 | ||
| GB987602A (en) * | 1962-10-26 | 1965-03-31 | Armour & Co | Improved process and apparatus for preparing sausages |
| US3421434A (en) * | 1966-08-12 | 1969-01-14 | Hormel & Co Geo A | Apparatus for forming sausage |
| GB1145515A (en) * | 1965-10-15 | 1969-03-19 | Atlas Mak Maschinenbau Gmbh | Microwave heating apparatus for the production of skinless sausages |
| GB1279431A (en) * | 1969-06-02 | 1972-06-28 | Coolmota Ltd | Method and apparatus for the conditioning of skinless sausages |
| US3781447A (en) * | 1971-02-12 | 1973-12-25 | T Durso | Method and apparatus for producing an annular skinless sausage product |
| US3916483A (en) * | 1974-05-28 | 1975-11-04 | Isaac Vinokur | Apparatus for manufacture of skinless sausages |
| FR2493678A1 (en) * | 1980-11-13 | 1982-05-14 | Aubert Maguero Paul | Producing extruded sausages with integral coherent skins - by passing through a heated ptfe faced tube heated to conceal the surface |
| US4379356A (en) * | 1979-11-21 | 1983-04-12 | C. Hoegger & Cie, A.G. | Method and apparatus for producing skinless sausages |
| WO1984000001A1 (en) * | 1982-06-16 | 1984-01-05 | Food Technology Transfer | Process for using multiple reusable tubular casings |
| US4476609A (en) * | 1982-09-30 | 1984-10-16 | Illinois Tool Works Inc. | Reusable casing and carrier for use in producing sausage |
-
1990
- 1990-05-10 DE DE19904015059 patent/DE4015059A1/en not_active Withdrawn
-
1991
- 1991-05-07 WO PCT/EP1991/000854 patent/WO1991016822A1/en not_active Ceased
Patent Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE259140C (en) * | ||||
| US1945669A (en) * | 1930-01-15 | 1934-02-06 | Charles H Vogt | Skinless and casingless sausage and method of packaging same |
| US2860991A (en) * | 1955-02-07 | 1958-11-18 | Rath Packing Company | Method for preparing meat products |
| US3005716A (en) * | 1958-09-02 | 1961-10-24 | Stephen T Moreland | Method for making skinless sausages |
| GB891175A (en) * | 1959-05-21 | 1962-03-14 | Unilever Ltd | Sausage products |
| US3092499A (en) * | 1960-10-06 | 1963-06-04 | Armour & Co | Method of manufacturing meat products |
| GB987602A (en) * | 1962-10-26 | 1965-03-31 | Armour & Co | Improved process and apparatus for preparing sausages |
| NL6400923A (en) * | 1963-02-06 | 1964-08-07 | ||
| GB1145515A (en) * | 1965-10-15 | 1969-03-19 | Atlas Mak Maschinenbau Gmbh | Microwave heating apparatus for the production of skinless sausages |
| US3421434A (en) * | 1966-08-12 | 1969-01-14 | Hormel & Co Geo A | Apparatus for forming sausage |
| GB1279431A (en) * | 1969-06-02 | 1972-06-28 | Coolmota Ltd | Method and apparatus for the conditioning of skinless sausages |
| US3781447A (en) * | 1971-02-12 | 1973-12-25 | T Durso | Method and apparatus for producing an annular skinless sausage product |
| US3916483A (en) * | 1974-05-28 | 1975-11-04 | Isaac Vinokur | Apparatus for manufacture of skinless sausages |
| US4379356A (en) * | 1979-11-21 | 1983-04-12 | C. Hoegger & Cie, A.G. | Method and apparatus for producing skinless sausages |
| FR2493678A1 (en) * | 1980-11-13 | 1982-05-14 | Aubert Maguero Paul | Producing extruded sausages with integral coherent skins - by passing through a heated ptfe faced tube heated to conceal the surface |
| WO1984000001A1 (en) * | 1982-06-16 | 1984-01-05 | Food Technology Transfer | Process for using multiple reusable tubular casings |
| US4476609A (en) * | 1982-09-30 | 1984-10-16 | Illinois Tool Works Inc. | Reusable casing and carrier for use in producing sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2795923A1 (en) * | 1999-07-07 | 2001-01-12 | Act Ind | Manufacture of skinless sausages by cooking sausage meat in a mould, which gives good quality sausages in a simple process |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4015059A1 (en) | 1991-11-14 |
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