JPH0525464B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for manufacturing a sausage with a core, in which a core of cheese or the like is completely wrapped in a stick-shaped sausage.

(Prior Art) Sausages are broadly classified into domestic sausages and dry sausages based on the manufacturing method.

For the above-mentioned domestic sausage, raw meat with a moisture content of 50% or more is used.

The manufacturing method involves shredding the raw meat into 3-5 cm cubes, salting them, putting them through a meat grinder, and then through a silent cutter to shred them and seasonings.
Spices and other food additives are added, a small amount of ice is added, the meat is shredded, seasoned and kneaded to obtain sausage ingredients.

The sausage raw material made as above is discharged and filled into casings of appropriate thickness using a filling machine, ligated at a predetermined length, dried, smoked, steamed (or boiled), and then cooled. It is packaged and shipped as a product.

(Problem to be Solved by the Invention) By the way, the sausages produced as described above are given names depending on the type of raw meat or the difference in casing diameter, etc. The taste of the sausage itself is determined by the ingredients themselves.

This invention was made in view of the above points, and it wraps cheese, etc., which is completely different from sausage, as a core inside the sausage, and although it has the same appearance as a sausage, from a taste standpoint, it is different from the sausage raw material and the core. The purpose is to provide a sausage that can be enjoyed at the same time as wrapped cheese.

(Means for Solving the Problems) In order to achieve the above object, the gist of the present invention is to provide a nozzle comprising inner and outer nozzle pipes arranged concentrically, with the outer nozzle pipe opening onto the inner nozzle pipe. is inserted into a casing whose one end is sealed, and while the casing is rotated around the nozzle and pulled out in front of the nozzle, the core material is simultaneously discharged from the inner nozzle pipe and the outer covering material is discharged from the outer nozzle pipe,
When the length of the casing filled with raw material reaches a predetermined length in front of the nozzle, it is temporarily tightened from the outer periphery to separate the raw material inside the casing, and at the same time, the tightened portion of the casing is twisted, and the casing is then tightened. A method for producing a sausage with a core characterized in that discharging and filling of raw materials is continued.

(Example) Examples of the present invention will be described below.

The sausage raw material used as the outer coating material of this invention is the same as the raw material for conventional frankfurter sausages or Wiener sausages.

Cheese is used as the core material. This cheese is a combination of a single type of natural cheese or multiple types of natural cheese, and in order to maintain a good core structure and body shape after being made into a product, the cheese contains a small amount of emulsifier (citric acid and polymerized phosphate). ), etc., and heat it to melt and emulsify it to make an emulsion.

The above raw materials use well-known stats,
The material is discharged and filled into the artificial casing through a nozzle.The nozzle used for discharging this raw material has an internal nozzle pipe concentrically arranged with respect to an external nozzle pipe, and an appropriate length is connected to the internal nozzle pipe in front of the discharge port of the external nozzle pipe. The outer nozzle pipe is opened above the inner nozzle pipe by protruding from the inner nozzle pipe, and raw material supply ports provided independently at the rear ends of both nozzle pipes are connected to the staff.

A long artificial casing is used to fill the raw material, and this is pressed down in the longitudinal direction onto a tube of an appropriate length to maintain the length in a compressed state, resulting in a compressed casing. This compressed casing body is rotatably inserted loosely onto a nozzle whose rear end is supported on a cantilever, and while rotation is applied around the nozzle, the casing is inserted into the raw material in front of the nozzle from one end (sealed in advance). It is drawn out in accordance with the discharge and filling.

The casing filled with the raw material is passed through a tightening mechanism installed in front of the nozzle, and when the length of the casing filled with the raw material reaches a predetermined length, the tightening mechanism temporarily closes the area around the casing. The material inside the casing is divided by tightening, and the casing is twisted.

The closing operation of the tightening mechanism mentioned above is for an extremely short period of time, and the pressure based on the closing operation of this tightening mechanism first causes the division of the cheese used as the core material, and then the ends of the core material. As it is wrapped, the sausage raw material used as the outer shell material is divided, and only the casing is squeezed into the center and twisted several times to become the product material.

When the tightening of the casing is released after the closing operation of the tightening mechanism, this twisted part becomes the closed end of the casing, and the discharge and filling of raw materials into the casing continues to obtain a series of product materials, and then This series of product materials is made into a product through various steps such as drying, steaming (or boiling), smoking, cooling, and packaging using well-known methods.

(Effects) This invention uses a nozzle consisting of inner and outer nozzle pipes arranged concentrically as described above, and draws out a casing sealed at one end in front of the nozzle while rotating around the nozzle, and extracts core material from the inner nozzle pipe. At the same time, the cheese, etc. to be used as the outer shell material is discharged from the external nozzle pipe, and when the length of the casing filled with the raw materials reaches a predetermined length in front of the nozzle, it is temporarily squeezed from the surroundings. The material inside the casing is separated by tightening, and the casing is twisted to completely envelop the core material in the outer material to obtain the product material and make the sausage with a core, which improves the appearance of the product. Although it is the same as a regular sausage, when you eat it, the taste of the core ingredients inside is added to the sausage, giving it an excellent aroma and taste.

Claims (1)

[Claims] 1. A nozzle consisting of inner and outer nozzle pipes arranged concentrically, with the outer nozzle pipe opening above the inner nozzle pipe, is inserted into a casing sealed at one end, and the casing is rotated around the nozzle. While pulling the nozzle forward in this state, the core material is simultaneously discharged from the inner nozzle pipe and the outer covering material is discharged from the outer nozzle pipe. When the length of the casing filled with the material reaches a predetermined length in front of the nozzle, it is removed from the outer periphery. A method for producing sausages with a core, characterized in that the material in the casing is divided by temporarily tightening the casing, the casing is twisted at the tightening part, and the raw material is continued to be discharged and filled into the casing. 2. The method for producing a cored sausage according to claim 1, wherein the outer covering material is a sausage material.