Process for elaborating a casing-less sausage or similar...

A - Human Necessities – 22 – C

Patent

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Details

A22C 11/00 (2006.01) A23L 1/317 (2006.01)

Patent

CA 2644920

The invention relates to a method for producing a casing-less sausage- or similar-type food product and to the product thus obtained. The inventive method comprises the following steps consisting in: preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a pre-determined shape, which maintain said shape and which have at least one essentially-flat surface; cooking the upper and lower surfaces of the aforementioned portions in order to form a skin that is obtained by applying heat to the external sausage paste of said portions, thereby leaving a core which is surrounded by the skin and which consists of the sausage paste that was not used to form the skin; performing a second cooking step in order to cook the cores, thereby forming sausage-type food products; and finally cooling the sausage-type food products prior to packing. The product thus obtained consists of: a body which has at least one essentially-flat surface and which has a skin that is obtained upon heating, and a core which is surrounded by the skin and which consists of the cooked sausage paste that was not used to form the skin.

L'invention concerne un procédé d'élaboration d'un produit alimentaire de type saucisse ou analogue sans enveloppe, où on prépare une pâte de saucisse de type émulsion de viscosité semblable au gel, puis, on forme la saucisse selon des proportions de manière prédéterminée qui gardent leur forme et présentent au moins une surface généralement plate, ensuite, on cuit les portions dans leur surface supérieure et inférieure afin d'obtenir une peau sous l'effet de la chaleur qui recouvre la pâte de saucisse externe des parties, laissant ainsi un noyau contenu par la peau en soit qui comprend la pâte qui n'a pas été utilisée dans la formation de la peau à proprement parlé. Par la suite, on effectue une seconde étape de cuisson pour obtenir la cuisson finale des noyaux des parties avec la peau afin d'obtenir les produits alimentaires de type saucisse. Finalement, on refroidit les produits alimentaires de type saucisse afin de les emballer. Le produit obtenu est formé d'un corps présentant au moins une surface généralement plane qui présente une peau obtenue sous l'effet de la chaleur et un noyau contenu par la peau obtenu à partir de la pâte de saucisse cuite qui n'a pas été utilisée pour la formation de la peau.

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