초록 ▼

An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathogenic organisms in such meats, admixing a give

An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathogenic organisms in such meats, admixing a given amount of at least one acidulating material to such meats and forming sausages from such acidulated meats so that a pH of less than about 5.7 is attained within said sausages, thermally treating the sausages under time-temperature conditions sufficient to attain an average internal temperature within each sausage of at least about 58°C. and subjecting the thermally-treated sausages to a controlled drying environment having relatively high temperatures and relatively low relative humidity for a period of time sufficient to reduce the moisture level in each of such sausages to a maximum of approximately 35%. Stable, safe sausage products are attained within about 5 to 20 days after initiation of the process.

대표청구항 ▼

A method of producing dry sausage comprising a combination of sequential substantially uninterrupted steps of: (a) adding a quantity of food-grade bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of commonly encountered pathogenic and nonpathogeni

A method of producing dry sausage comprising a combination of sequential substantially uninterrupted steps of: (a) adding a quantity of food-grade bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of commonly encountered pathogenic and nonpathogenic organisms in said meats; (b) admixing a given amount of at least one chemical acidulating material to such meats and relatively promptly forming sausages from such acidulated meats so that a pH of less than about 5.7 is attained within said sausages; (c) thermally treating the so-formed sausages at time-temperature conditions sufficient to attain an average internal temperature within each sausage of at least about 58°C. within about 5 to 12 hours after initiation of step (a); and (d) subjecting the thermally treated sausages to a controlled drying environment having a relatively high temperature and a relatively low relative humidity sufficient to remove about 28 grains of water per pound of air for a period of time sufficient to reduce the moisture level in each of said sausages to a maximum of approximately 35%.