Importance

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Abstract

In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through a microwave applicator to partially or thoroughly cook the meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging. The conveyor belt acts as a temporary skin to hold the meat emulsion during its microwave cooking.

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First Claim