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US-12622447-B2 - Ring-shaped sausage and method for manufacturing same

US12622447B2US 12622447 B2US12622447 B2US 12622447B2US-12622447-B2

Abstract

The subject of the invention is a sausage shaped into a regular ring form, which avoids losing its shape due to the opening or displacement of the connected parts during cooking, frying, and serving. The ring-shaped sausage (“S”) is a product in which the tubular casing (“ 1 ”) is filled with a raw component (“ 2 ”) containing minced or finely-chopped meat, seasoned with salt or other spices, shaped to a specified length, then one end section (“ 101 ”) is pulled into the seasoned component (“ 2 ”) in the other end section (“ 102 ”), connecting the two ends, resulting in a ring with a specified diameter.

Inventors

  • Attila Ötvös

Assignees

  • Attila Ötvös

Dates

Publication Date
20260512
Application Date
20230828
Priority Date
20220913

Claims (4)

  1. 1 . A process for preparing a ring shaped sausage where a tubular casing is stuffed with a composition of minced or finely-chopped meat comprising the steps of: inserting the composition into the tubular casing; cutting the tubular casing into at least one base section of a specific length having two ends; securing a tip of a pulling tool to the casing at one of the ends of the base section; inserting a guiding tool into the composition at the other end of the base section; bending the base section; inserting the pulling tool into the composition and pulling it through the casing to the outside of the casing; pulling the pulling tool further to draw the end of the base section into the composition until the end presses firmly against or sticks to an inner surface of the guiding tool; and forming the base section into a ring shape.
  2. 2 . A process for preparing a ring shaped sausage where a tubular casing is stuffed with a composition of minced or finely-chopped meat comprising the steps of: inserting the composition into the tubular casing; cutting the stuffed tubular casing into at least one base section of a specific length having two ends; tapering one end of the base section to form a tapered end; freezing the tapered end and a portion of the base section adjacent to the tapered end; bending the base section; and connecting the tapered end to the other end of the base section to form a ring shape.
  3. 3 . The method of claim 1 , wherein the end of the base section wherein the tip of the pulling tool is secured to the casing is tapered.
  4. 4 . The method of claim 1 , wherein the pulling tool comprising a hook and the hook is hooked onto the casing.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS This application is an application under 35 U.S.C. 371 of International Application No. PCT/JP2023/033630 filed on 28 Aug. 2023 which claims priority from Japanese Application 2022-144953 filed on 13 Sep. 2022 which applications are incorporated herein by reference in their entirety. SUBJECT OF THE INVENTION Ring-shaped sausage and its method of production TECHNICAL FIELD The present invention relates to a ring-shaped sausage and its method of production. Specifically, it refers to a sausage that is shaped into a stable ring, as well as the method of production, which prevents the sausage from losing its shape during cooking or serving due to the splitting or shifting of the joined sections. STATE OF THE ART Sausage stuffed into casing is made by stuffing ground or finely-chopped meat, seasoned with salt and other spices, into sheep intestines or other tube-shaped casings, to make a dish enjoyed in many parts of the world. These kinds of sausages, stuffed into casing, traditionally have a mostly straight or slightly curved rod-like shape. Therefore, they cannot be presented in a visually appealing manner after preparation. Thus, a ring-shaped sausage has been proposed, which is a uniquely designed sausage, allowing various foods to be placed or filled into the empty space in the centre of the ring, and can also be well used as an appetiser (see: Patent Literature No. 1). In the case of the sausage described in Patent Literature No. 1, raw sausage—made from base materials such as animal meat, fish meat, or similar ingredients—is produced using a known method and then stuffed into a mould, shaping the filling into a rod shape. After drying, smoking, or cooking the filling—or without any of these processes—it is spirally wound around a rod-shaped tool. If the aforementioned processes have not been carried out then, after performing the desired process, the filling wound into the aforementioned spiral shape is divided into full ring quantities, cut in two places per ring, and the two cut surfaces are joined, thus forming the sausage into a ring shape. PRIOR ART LITERATURE Patent literature Patent Literature No. 1 Official Gazette No. 64-80262 of the Japan Patent Office OVERVIEW OF THE INVENTION The Problem the Invention Aims to Solve In the case of the “Sausage with a ring shape and its method of production” described in the aforementioned Patent Literature No. 1, the following problems arose: After cutting the sausage at two places per ring and joining the cut surfaces to form the shape, it was rare that the position and angle of the two cut surfaces aligned perfectly, making it difficult to create neatly-shaped rings. It was especially difficult to form the ring shape if the diameter was too small, making it impossible to join the cut surfaces. Even if the two cut surfaces were nicely joined, since the joined parts were not fixed, they separated during cooking or serving, and the sausage returned to its original shape when the cut surfaces did not connect to each other. The present invention was developed considering the above points and aims to enable the production of a ring-shaped sausage and provide a method of production that results in the sausage stably maintaining the ring shape formed, avoiding the loss of shape due to the opening or displacement of the connected part during cooking, frying, and serving. Method for Solving the Problem [1] To achieve the above-described objective, the present invention is a ring-shaped sausage, wherein a tubular casing is stuffed with minced or finely-chopped meat seasoned with salt and other spices, and shaped to a specified length. The two ends of the sausage are connected in a manner where one end section is inserted into the interior of the aforementioned seasoned component at the other end section, thus forming the sausage into a ring shape of a specified diameter. In the case of the present invention, the main component of the sausage stuffed into the casing can be used as the base section, which is created by stuffing minced meat, finely-chopped meat, or other similar base materials seasoned with salt and spices into a tubular casing. The tubular casing stuffed with the seasoned component is shaped to a specified length, and since one end section is inserted into the interior of the seasoned component at the other end section, thus connecting the two end sections, the shape remains stable, resulting in a regular ring-shaped sausage. The sausage is designed to retain its shape during frying, cooking, and serving, even if the joined parts might otherwise come apart or move. Since the product is uniformly shaped into a ring of a specified diameter, its design is unique, allowing various foods to be placed or filled into the empty space in the centre of the ring, and it can also be well used as an appetiser thus, in this respect, it matches existing ring-shaped sausages. It should also be noted that in the context of the pres