Preparing boiled- or cooked sausage, comprises producing continuous sausage body, chopping it into associated sausages, transferring sausages into treatment plant, drying it, fumigating with liquid smoke, thermally cooking, and cooling

摘要

Preparing boiled- or cooked sausage, comprises: (a) producing a continuous sausage body having a sausage casing surrounding a sausage meat; (b) chopping the sausage body into individual or several associated sausages; (c) transferring the sausages into a treatment plant having several treatment stations connected in series; (d) drying the sausages; (e) fumigating the sausages by sprinkling the sausages with liquid smoke or by dipping the sausages in the liquid smoke; (f) thermally cooking the sausages with liquid smoke; and (g) cooling the sausages after the thermal cooking. Preparing boiled- or cooked sausage, comprises: (a) producing a continuous sausage body having a sausage casing surrounding a sausage meat; (b) chopping the sausage body into individual or several associated sausages; (c) transferring the sausages into a treatment plant having several treatment stations connected in series, for treating the sausages; (d) drying the sausages; (e) fumigating the sausages by sprinkling the sausages with liquid smoke or by dipping the sausages in the liquid smoke; (f) thermally cooking the sausages with liquid smoke, immediately after the fumigation process; and (g) cooling the sausages after the thermal cooking. An independent claim is also included for a device (10) for preparing the boiled- or cooked sausages, comprising (i) an extruder (14) for producing the continuous sausage body, (ii) a chopping device (16) for chopping the sausage body into individual or several associated sausages; (iii) a transfer device (18) for transferring the sausages to a continuous conveyor (20), by which the sausages are transportable through the treatment stations of a treatment plant, that are connected in series, where one of the treatment stations is a drying station for drying the sausages, and the drying station is followed by a fumigating station, in which the sausages are fumigated. The fumigating station is immediately followed by a cooking station for cooking the sausages. The sausages are cooled in a cooling station, after the cooking step.