Inventor Kramer Lee gained Sara Lee US patent 6203832: “Method for forming casingless sausages.”
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Competition: This branch of technology seems inactive, with the Townsend Engineering Company and Campbell Soup Company getting patents in 1975 and 1987.
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° 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.
First of 5 Claims:
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By GlobalDataA method of forming a casingless sausage shaped meat product comprising the steps of:
- introducing a flowable meat emulsion into an extruder under pressure to move the emulsion therethrough while simultaneously applying a denaturing solution to form a cohesive surface on the extruder held emulsion at a temperature of from ambient temperature to about 170° F.;
extruding the meat emulsion in a tubular configuration;
preliminarily heating the extruded emulsion at a temperature from 140°F. to 180° F. in the extruder;
forming the extruded and heated meat emulsion into segments, each segment having first and second ends and a defined length; and
introducing the formed segments into a cooking device at a temperature from 180° Fahrenheit to 210° Fahrenheit.
By Navroz Havewala, just-food.com correspondent
