![Vegetable-Casing-Extrusion-Coextuded-Sausage](http://food-coating.com/wp-content/uploads/2023/06/Vegetable-Casing-Extrusion-Coextuded-Sausage.jpg)
![Vegetable-Casing-Extrusion-Coextuded-Sausage](http://food-coating.com/wp-content/uploads/2023/06/Vegetable-Casing-Extrusion-Coextuded-Sausage.jpg)
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.
![Vegetable-Casing-Extrusion-Core-Products](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Core-Products.jpg)
![Vegetable-Casing-Extrusion-Core-Products](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Core-Products.jpg)
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
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
![Vegetable-Casing-Extrusion-Ingredients](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Ingredients.jpg)
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.
![csm_handtmann-conpro-compact-6_8fc3b16034](http://food-coating.com/wp-content/uploads/2021/12/csm_handtmann-conpro-compact-6_8fc3b16034.jpg)
![csm_handtmann-conpro-compact-6_8fc3b16034](http://food-coating.com/wp-content/uploads/2021/12/csm_handtmann-conpro-compact-6_8fc3b16034.jpg)
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.
![Sausages. Packing line of sausage. Industrial manufacture of sausage products.](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Key-Quality-Features-scaled-e1628420744141.jpg)
![Sausages. Packing line of sausage. Industrial manufacture of sausage products.](https://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Key-Quality-Features-scaled-e1628420744141.jpg)
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.
![Vegetable-Casing-Extrusion-Key-Quality-Parameters](http://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Key-Quality-Parameters-e1628420756170.jpg)
![Vegetable-Casing-Extrusion-Key-Quality-Parameters](http://food-coating.com/wp-content/uploads/2021/08/Vegetable-Casing-Extrusion-Key-Quality-Parameters-e1628420756170.jpg)
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
Discover more applications