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As we have seen, one of the main factors related to peeling ease of franks is surface formation. It has been long known in the sausage industry that a good smooth surface must be formed on the frankfurter. This smooth surface is due to the coagulation of soluble protein at the surface. Protein migrates to […]
Complete seperation or high speed peelability can be tested for in several ways. The easiest is to squeeze the product at the link. If good seperation is present, the product will shift slightly inside the casing. Occasionally, good seperation is observed at the link but the casing adheres along the length of the product. Peel […]
Some pictures of final hotdogs made with the sausage peeler of J.I.M. International Trading .
High Speed Peelability is defined as the complete separation between the casing and the crust of the product. Therefore the two main factors releated to peeling ease of sausages are surface formation or coagulation of the soluble protein by heat to form a skin, and the moisture relationship between the surface of the sausages and […]
