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Abstract

The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed.During the production of cooked sausage usual starting materials are used, however, are processed in a non-heated state, that is, salted, mixed and coarsely pre-minced. This mixture is then subjected to a high-pressure treatment so as to predetermine the later consistency of the end product by means of the pressure intensity and the treatment period and, thus, by the extent of the protein denaturation, wherein the recipe mixture subsequently minced to the final grain size is filled into a sales envelope and is subjected to a second high-pressure treatment so as to prevent fat and gel sediments in the product and maintain the spreadability of the product over a long period.

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First Claim