APPLICATION
Coextrusion of a fresh preparation with a vegetable casing
A coextruded sausage with a vegetable casing resembles a regular sausage. The skin is an entirely edible vegetable alternative. The process requires attention throughout the forming, coating, and drying operations.
BASE
Core products
The core is made of meat, fish, cheese, or vegetable-based compounds.
RECIPE
Ingredients
The coating is prepared with the following:
- Water
- A hydrocolloid such as an alginate
The fluid slurry is set using the following:
- A calcium salt
Optionally, the coating film can be mixed or further coated with the following:
- A spice coating
- A smoke flavour
- Inclusions
RECIPE
Ingredients
The coating is prepared with the following:
- Water
- A hydrocolloid such as an alginate
The fluid slurry is set using the following:
- A calcium salt
Optionally, the coating film can be mixed or further coated with the following:
- A spice coating
- A smoke flavour
- Inclusions
PROCESS
How does it work?
The coating occurs by forming a film, which is set by a reaction with calcium salt, which polymerizes it.
The thickness and firmness of the alginate film result from the respective hydrocolloid and salt proportion in water.
It is a continuous operation. Speed is adjusted to balance firmness and softness for cutting and closing the edges.
Step 1.
We form the core material into a primarily round, sausage-like, cohesive rope.
Step 2.
Simultaneous coextrusion with a fluid alginate-based film.
Step 3.
Combination or immersion into a solution of calcium salt.
Step 4.
Draining of the coated rope optionally.
Step 5.
Cutting into portions, partial drying.
PROCESS
Coating system
Upstream: The sausage mix is prepared in a vat, mixer, and mincer machines.
The coating occurs in a former sausage adapted with a coextrusion head or device to apply a film all around the core shape.
Downstream: After coating, the product is partially dried to give it a firm texture.
PROCESS
Coating system
The coating system fulfils several operations in one pass :
1. Forming the sausage mass into a cylindrical string.
2. Coextruded a fluid alginate film around the string.
4. Immersing the coextruded string in a calcium salt bath, where the alginate sets.
5. Gently pull the string, pinch it, and arrange it in a chain for subsequent drying.
This is a continuous operation.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
The product is fresh and has an inconstant definition.
Core
No bumps, roughly cylindrical shape.
Casing
No cracks and leaks.
Stability
The solidity of the casing.
Key quality parameters
There are multiple factors to play with.
Core product
Specific taste, texture and rheology.
Casing
Alginate quality, use of inclusions.
Operation
Residence time, and constant calcium concentration of the reaction bath.
APPLICATION
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