Overview
ABSTRACT
This process sheet presents the manufacture of sausages: knack, Frankfurt or Strasbourg sausages, cervelas, certain cooked sausages…. which are produced using cold emulsion technology. After a brief description of the products and their economic environment, the various operations implemented during manufacturing are presented as well as their control parameters. Finally, the last part deals with the physico-chemical composition of the finished product.
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Sébastien ROUSTEL : Ingénieur en chef des ponts, des eaux et des forêts (ICPEF) On leave from the civil service, Château-Chalon
INTRODUCTION
The production of thin-cut sausages such as knacks and frankfurters is based on a relatively simple and ancient process, first documented in the early 16th century. Their manufacture relies on mastery of the mechanisms of hydration, coloring of the meat muscle, cold emulsification and physico-chemical and microbiological stabilization. To maximize these properties, unit operations need to be optimized and high-quality raw materials selected. The manufacturing process comprises two major stages: cold emulsification of the ingredients, essentially carried out in a cutter (hence the name "cuttering"), and steaming/cooking. The result of all these operations is an extremely fine, homogeneous blend.
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KEYWORDS
knack | cold emulsion | cold meat products
Cold meat products: knacks
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