Method of making fresh skinless sausage

Claim 1

A METHOD OF MAKING FRESH SKINLESS SAUSAGE, COMPRSING THE STEPS OF COMMUNITING A FRESH MEAT FORMULATION, STUFFING THE FRESH MEAT FORMULATION INTO A WATER PERMEABLE CASING, LINKING THE CASING AT INTERVALS THROUGHOUT ITS LENGTH TO PROVIDE A SERIES OF UNIFORM LINKS, RREDUCING THE TEMPERATURE OF THE LINKED PRODUCT TO BELOW 32*F TO FREEZE THE PRODUCT AND PROVIDE A FROZEN BOND BETWEEN THE CASING AND SAID MEAT FORMULATION, WETTING OUT THE CASING BY CONTACTING THE CASING WITH WATER FOR A PERIOD OF TIME SUFFICIENT TO CAUSE SAID WATER TO PENETRATE THE CASING AND MELT THE FROZEN BOND BETWEEN THE MEAT FOMULATION AND THE CASING WHILE MAINTAINING THE MEAT FORMULATION IN A SUBSTANTIALLY FROZEN STATE, AND PEELING THE WETTED OUT CASING FROM THE FROZEN MEAT FORMULATION TO PROVIDE FRESH SKINLESS SAUSAGE LINKS.

Claim 2

A METHOD OF MAKING FRESH SKINLESS SAUSAGE, COMPRSING THE STEPS OF COMMUNITING A FRESH MEAT FORMULATION, STUFFING THE FRESH MEAT FORMULATION INTO A WATER PERMEABLE CASING, LINKING THE CASING AT INTERVALS THROUGHOUT ITS LENGTH TO PROVIDE A SERIES OF UNIFORM LINKS, RREDUCING THE TEMPERATURE OF THE LINKED PRODUCT TO BELOW 32*F TO FREEZE THE PRODUCT AND PROVIDE A FROZEN BOND BETWEEN THE CASING AND SAID MEAT FORMULATION, WETTING OUT THE CASING BY CONTACTING THE CASING WITH WATER FOR A PERIOD OF TIME SUFFICIENT TO CAUSE SAID WATER TO PENETRATE THE CASING AND MELT THE FROZEN BOND BETWEEN THE MEAT FOMULATION AND THE CASING WHILE MAINTAINING THE MEAT FORMULATION IN A SUBSTANTIALLY FROZEN STATE, AND PEELING THE WETTED OUT CASING FROM THE FROZEN MEAT FORMULATION TO PROVIDE FRESH SKINLESS SAUSAGE LINKS.

Claim 6

A method oF making fresh skinless sausage, comprising the steps of comminuting a fresh meat formulation, said formulation containing 20 to 50% by weight of fat, stuffing the fresh comminuted meat formulation into a water permeable casing, linking the casing at intervals throughout its length to form a linked product, freezing the linked product by subjecting the product to a temperature below 32*F, contacting the frozen linked product with an aqueous liquid selected from the group consisting of water and a brine solution for a period of time sufficient to cause said aqueous liquid to penetrate the casing and melt the frozen bond between the meat formulation and the casing but insufficient to cause any substantial thawing of said meat formulation and thereafter substantially immediately stripping the casing from the linked frozen fresh meat formulation to provide skinless fresh sausage links.

Claim 7

A method oF making fresh skinless sausage, comprising the steps of comminuting a fresh meat formulation, said formulation containing 20 to 50% by weight of fat, stuffing the fresh comminuted meat formulation into a water permeable casing, linking the casing at intervals throughout its length to form a linked product, freezing the linked product by subjecting the product to a temperature below 32*F, contacting the frozen linked product with an aqueous liquid selected from the group consisting of water and a brine solution for a period of time sufficient to cause said aqueous liquid to penetrate the casing and melt the frozen bond between the meat formulation and the casing but insufficient to cause any substantial thawing of said meat formulation and thereafter substantially immediately stripping the casing from the linked frozen fresh meat formulation to provide skinless fresh sausage links.