method for forming of rohwürsten, dauerwürsten and similar products

摘要

The process enables the starting material to be chopped to the particular desired grain size in the cold (frozen) state in the cutter or other apparatuses. The cuttered sausagemeat (emulsion) ready for filling is charged loosely into a mould. With the aid of a stamp, the composition is compressed and held in the mould under pressure by means of an apparatus (sprung cover). The previously unavoidable fluid motion of the raw sausage emulsion during the filling operation is avoided, therefore no fat films can form. The short production time and the possibility of processing completely frozen raw material considerably improve the hygiene status. In addition to production reliability, the expense of the previous filling operation (filling machine and labour) is reduced several times and the use of casings is dispensed with.