generally , the method involves the development of a cooking process where the casing of the sausage is hot peeled in an undercooked state and then fully cooking and chilling the product within the packaging . initially , through a conventional process , a casing is filled , linked , hung , and transported to an oven . next , the encased sausages are heated ( or partially cooked ) to preferably an internal temperature of between 125 ° f . to 145 ° f . so that enough of the sausage proteins are coagulated to make the sausages sufficiently rigid to withstand the remaining production process . the cooking time for this step is based upon the oven temperature and the diameter and composition of the sausage . preferably , in one example , the sausages are exposed to a natural smoke or liquid smoke shower and then exposed to a first cooking zone having a 140 ° f . dry bulb and a 100 ° f . wet bulb for a desired period of time . optionally , the sausages are then exposed to a second natural smoke or liquid smoke shower before entering a second cooking zone . the second cooking zone preferably has a 158 ° f . dry bulb and a 130 ° f . wet bulb . once the sausages reach a desired internal temperature , the encased sausage is shocked so that the casing is loosened from the sausages . shocking occurs by exposing the encased sausages to an environment having a different temperature such as for example using hot water , cold water , or steam . once shocked , the encased sausages are introduced to a peeler where the casing is removed from the undercooked sausages . this is different from the conventional process where an encased sausage is fully cooked prior to peeling . the process of undercooking , shocking and peeling is defined as hot peeling . preferably , hot peeling occurs when the encased sausages are peeled at a temperature where the sausages are in an undercooked state , but not chilled ( approximately between 100 ° f . and 140 ° f .). once peeled the sausages are auto loaded using a loader into a packaging machine and vacuum packed . after the sausages have been vacuum packed , the packages are cooked to lethality preferably in hot water . the cooking can be continuous or intermittent . intermittent cooking is particularly beneficial for double stacked products to avoid over cooking of the outside of the product . once the packaged sausages are cooked , the products are chilled , preferably in cold water to 40 ° f . or less . throughout the production process the cooking and chilling temperatures are electronically monitored by a controller . this monitoring insures that critical control points ( i . e ., high temperature lethality and low chill temperature ) are always met . also , this monitoring allows feedback for automatic adjustments to the system can be made . this method provides several benefits . first , the process eliminates microbial contamination . second , the quality of the product is not compromised as , for example , it is not recooked through post pasteurization as the cooking of the sausages are completed in the packaging . third , the process is much more simple , easy to perform , and less costly particularly as compared to irradiation and high pressure processing . the method also increases capacity , improves yield , eliminates the need for anti - microbial additives , improved shelf life , improved compliance with haccp standards , and uses less energy . the encased sausage is advantageously heated during step a ) to such an extent that it is not fully coagulated ( also referred to as “ partially cooked ”), or in other words to such an extent that only a part of the sausage proteins are set but the sausage surface is stable enough to enable the peeling of the sausage . to make sure that the sausage surface is adequately stable the sausages are heated to a surface temperature of at least 50 ° c . as there are no restrictions towards a minimum temperature to which the internal temperature of the sausages have to be raised it has advantages , both in relation to food - safety and stability , to raise the internal temperature of the sausages to a temperature of between 50 ° c . to 65 ° c . the heating time for this step is based upon the oven temperature and the diameter and composition of the sausage . the thermal processing ( at least partial cooking , hardening ) enables the subsequent removal ( peeling ) of the external casing . the casing peeled from the sausage may comprise a cellulose , an alginate and / or a collagen . as such casings are easy to apply , e . g . using coextrusion technique . as cellulose , alginate and collagen are all temperature sensitive ingredients there is a preference for the skilled person to cool the casing down to a low temperature ( e . g . below 4 ° c .) before peeling the casing from the sausage , as both the effects of thermo shocking and hardening will facilitate easy peeling . however the method provides the inventive understanding that also peeling at higher sausage surface temperatures ( at or above 20 ° c .) provides unexpected advantages for cellulose , alginate and collagen peelable casings . after packing the peeled sausage according step c ) the peeled packed sausage may be heated in the packaging to a surface temperature of at least 72 ° c . heating the peeled packed sausage to a surface temperature of at least 72 ° c . ensures that any pathogen contaminants are eliminated . when the peeled sausage according step is heated in the packaging to even a core temperature of at least 72 ° c . the cooking process is finished after packing (“ cook in pack ”) which may be applied when the sausage is hot peeled in an undercooked state , being the not fully coagulation of the sausage during processing step a ), thus to be fully cooked within the packaging . the heating can be continuous or intermittent , intermittent heating is particularly beneficial for double stacked products to avoid over heating of the outside of the sausages . subsequently the packed sausages may also be chilled within the packaging to limit degrading of the sausage quality , e . g . in cold water to 5 ° c . or less . an additional process step may be the smoking of the peeled sausages before they are packed . the smoking can be realized with natural smoke and / or liquid smoke . in one example , the sausages are exposed to a natural smoke or liquid smoke shower and then exposed to a first cooking zone having a 60 ° c . dry bulb and a 38 ° c . wet bulb for a desired period of time . optionally the sausages are then exposed to a second natural smoke or liquid smoke shower before entering a second cooking zone . the second cooking zone preferably has a 70 ° c . dry bulb and a 55 ° c . wet bulb . an alternative additional processing step is to actively cool the encased sausages between steps a ) and b ). as elucidated before the peeling during step b ) according to the present invention takes place at an enhanced temperature , however such enhanced temperature ( of at least 20 ° c .) still enables , though not requires , the preceding cooling of the encased sausages , for instance to loosen the casing form the sausage ( thermo shock ). further advantages can be realized when the temperature of the sausage is monitored throughout the process with at least one controller , while the process steering may subsequently automatically be arranged based on the measured values ( s ). especially the critical control points such as the high temperature for lethality and a lower chill temperature are monitored and controlled ( automatically adjusted ) by a controller .
the invention relates to a method for producing preformed peeled packed sausages , comprising the steps of subsequently : a ) heating an encased sausage ; b ) peeling a casing from the sausage at higher surface temperatures ; and c ) packing the peeled sausage . the invention also relates to a production device for producing preformed peeled packed sausages with such a method .