Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Patent
1990-07-27
1991-10-01
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
53440, 53450, 53453, 426113, 426129, 426414, 426513, A23B 400, B65B 900
Patent
active
050532391
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a process for producing a packaged sausage product comprising one or more individually packaged sausages which are produced directly into the packaging films and are cooked while being retained within said films. The invention also relates to an apparatus for producing said packaged sausage products and to the products so formed.
The products of the invention are preferably frankfurter type sausages (Frankfurter, Wiener, Sosisky, etc.) or larger size sausages formed as packaged products. The packages are preferably in a form directly suitable for retail sale.
In the conventional production of sausages the sausage emulsion is stuffed into a tubular casing which is either a natural casing or a synthetic casing produced of cellulose, protein or plastic. The size of the preformed tubular casing determines the diameter of the sausage and the desired sausage lengths are clipped and cut or linked from the long tubular casing.
It has also been suggested to produce the sausage casing simultaneously with the sausage itself by forming a casing around the sausage being produced. Such solutions are disclosed e.g. in U.S. Pat. Nos. 3,751,202, 3,752,618 and 4,404,229.
Since, however, the sausage casing is often removed from the food product prior to eating, more and more sausages have recently been marketed without any surrounding skin. Skinless sausages are generally produced by stuffing sausage emulsion into a conventional tubular casing which may be technically more durable than conventional casings, and peeling the casing off the sausage after the cooking stage. The casing is thereafter discarded. U.S. Pat. No. 4,437,206, on the other hand, suggests the use of a reusable casing in the production of skinless sausages.
During the cooking stage a darker area is formed at the periphery of the sausages when the sausage emulsion coagulates under the temporary skin, and when peeled the sausage looks in the eyes of the consumer as if it had a kind of skin. After the cooking stage comes the laborious peeling stage and the expensive casing, which at present forms up to one fifth of the costs for the materials of the product, must be removed and discarded. The peeled skinless sausages are generally packaged hygienically into a form and size suitable for retail sale, ordinarily by using vacuum packaging techniques.
It has also been suggested to produce skinless sausages totally without any skin, as for example in the way disclosed in U.S. Pat. No. 4,293,979 by extruding the meat emulsion into long ribbons, freezing the ribbons and cutting the frozen and dimensionally stabilized ribbons into suitable sausage sized pieces; as disclosed in DE Patent Application 25 15 067 by heating the surface of an extruded rod so that the surface protein coagulates into a kind of seeming skin; or as disclosed in U.S. Pat. No. 4,379,356 by casting the meat emulsion into a mold, heating it in the mold until the protein coagulates and removing the molded product from the mold, after which the mold is cleaned and can be used again. The skinless meat or sausage products are then packaged in the conventional way such as into vacuum packages suitable for retail sale.
The skinless production of sausages by the above described methods requires a lot of special equipment and a separate packaging stage cannot be avoided.
U.S. Pat. No. 3,495,992 discloses a method wherein frankfurter type sausages are produced directly into packaging films. The solution according to said Patent suggests forming empty sausage-like cells by sealing together preformed packaging films and filling said cells with sausage emulsion by puncturing a wall of the film cell and dispensing sausage emulsion into the cell. The Patent then suggests closing the punctured opening of the stuffed cell by heat sealing. Since, however, the closing of an opening in the film of a stuffed cell in the presence of fatty sausage emulsion by heat sealing or by any other means is next to impossible and in any case an extremely uncertain operation, the process suggested by the Pat
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Krappe Visa A. P.
Vanhatalo Pentti J.
Food Systems Industries Oy, Ltd.
Yeung George
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