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Abstract

The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner.

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First Claim