Packaging and cooking sausages in airtight sealed cans so that they keep for up to four years involves a single rather than a double heating process

摘要

Production of sausages packed in a can which keep for up to 4 years comprises (i) filling the uncooked meat into synthetic casings heated at up to 140degreesC; (ii) closing the casings at both ends; (iii) cooking the sausages in air-tight sealed cans at up to 140degreesC; and (iv) adjusting the core temperature of the sausages to 80-120degreesC and holding at this temperature for a period.