JPS58201939A - Production of sausage with picture pattern - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sausages with pictures on the surface thereof.

Conventional sausages are stick-shaped filled with casings and have a monotonous shape, which makes the products unattractive.

The product of the present application has the same basic external shape as before, but by adding a specific shape or pattern, for example, a picture of an animal or a vehicle, to the surface of the sausage content, it gives the product a taste. These are highly marketable sausages that can attract the interest of consumers, especially young children. The details will be explained below.

The sausages to be processed in the present invention are so-called common sausages such as frankfurters and sausages whose main ingredient is fish meat. However, in the case of the present application, since the casing is made of a breathable material, it generally belongs to the category of sausages that do not have a long shelf life, except for so-called dry sausages that have had extremely moisture removed.

The breathable casing or film is not different from those commonly used, such as cellophane, intestines of sheep or pigs, artificial intestines using collagen, and paper. They may be either pre-cylindrical or sheet-shaped, which are made into bags just before filling the sausage dough, but it seems that only the former is currently available on the market.

The material of the impermeable casing piece is not particularly special; examples include celluloid, polyvinylidene chloride, etc., and other breathable materials such as those made by Ajiakakai and impermeable materials such as printing ink. It may be coated with For the casing, a pattern of a desired shape may be cut out, or if the casing is made of a breathable material coated with a non-breathable material, the non-breathable material may be coated on the casing except for the portion corresponding to the pattern. Retainers are generally made of non-porous material, such as metal, so either cut out a pattern in the desired shape or paste a breathable film or similar material over the cutout. You can leave it on.

The sausage dough can be filled into the casings in a conventional manner, for example with a stuffer. That is, sausage dough is continuously fed into a cylindrical casing that encloses a sausage dough supply nozzle, and the sausage dough is tied up at an appropriate length.

After binding, it is boiled in hot water or smoked to make a product.

Since the non-ventilated casing only needs to cover the outer periphery of the ventilated casing, its diameter may be kept almost the same. This is because the casing itself has some extensibility, so the two casings can come into close contact with each other, and there is no need to tie their ends tightly. If the pattern is covered with a breathable film, the wrapping of the sausage will be safer and more reliable.

When using a retainer, the casing should of course be able to accommodate the sausages filled in it tightly, but it is better to use a retainer that is slightly smaller because it will make it easier for the sausage to bulge out from the punched part and form the pattern. be.

To manufacture sausages according to the present invention, sausage dough is first extruded and filled into an air permeable casing. The air-impermeable casing may be made to form a double bag with the air-permeable casing in advance, or may be wrapped with the air-permeable casing after filling. At both ends of the sausage, the non-ventilated casing does not necessarily need to be tied together with or over the ventilated casing, but may be left open or twisted at both ends.

When wrapping with a retainer, wrap the filled sausage.

The double-wrapped sausage is then boiled in a dye solution or smoked in a conventional manner to color the areas other than the non-porous areas and develop a pattern.

In any case, when the product is to be sold as a final product, it may be advantageous to remove the air-impermeable casing or retainer and leave it as is or apply a new exterior.

Several examples of specific implementations of the present invention are listed below.

(Example 1) Sausage composition table Ingredient name Amount used (parts by weight) Pork lean meat 65 For pork fat 2° Ice water 17 Wheat starch 2 Salt 1.8 Sausage dough with the above composition was first made into a diameter of 24 mm using an air stuffer. The sample was packed in a viscose casing, and then repackaged with a hynylidene chloride casing punched with a polka dot pattern of the same diameter.

Both ends of both casings were imaged into one body. This was aged in a smokehouse at 60°C for 10 minutes, dried at 70°C for 50 minutes, smoked at 70°C for 15 minutes, and steamed at 70°C for 5 minutes. After processing, the product was cooled and the outer casing was removed. The polka dot pattern was clearly reflected on this one.

(Example 2) Sausage dough having the same composition as in Example 1 was stuffed into a fibrous casing with a diameter of F3Qtnm using an air stuffer. Next, this was punched out in the animal giraffe pattern and packaged with a tiner, and the resulting product was aged in a smokehouse at 60°C for 10 minutes, dried at 70°C for 20 minutes, and steamed for 70 minutes.
After treatment at ℃ for 25 minutes, the sample was immersed in a coloring tank containing a 1% dye concentration solution (70'C) for 2 minutes and 30 seconds to be colored, and then cooled. When the retainer was removed from this item, the pattern of the giraffe was clearly drawn.

Kufuko' rice, tt, yji Patent applicant: Co., Ltd.

Claims (1)

[Claims] A breathable or water-permeable (hereinafter referred to as "breathable") casing is filled with sausage dough and tied up, and then this is punched out or covered with a breathable filler, which is then boiled in a dye solution. Or a method for producing patterned sausages, which is characterized by smoking.