Method for forming casingless sausages
US6203832A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Sep 23, 1998 |
| Grant date | Mar 20, 2001 |
| Priority date | — |
| Expiry date | Sep 23, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Method and apparatus for forming batter into casingless sausages and similar meat products in which an extrudable meat emulsion is simultaneously formed in a generally cylindrical configuration with a cohesive surface from a denaturing solution at a temperature of from ambient temperature to 170.degree. F. The cylindrically formed emulsion is then separated into segments having first and second ends and a defined length, and the formed segments are thereafter introduced to a cooking apparatus. The apparatus for forming the casingless sausages includes extrusion/denaturing application apparatus, cylindrically shaping, sizing, and skin forming apparatus, and an end clamp. Another embodiment includes a heat exchanger to further assist the formation of a skin like surface on the meat product and shorten the cooking time.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.