59results about "Sausage casings by extrusion" patented technology

A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of 0.5% by weight may be separated as sediment by 15 min centrifugation at 1780 RFC and 15° C. A process is also disclosed for producing a collagen-concentrate-containing food casing that includes (a) producing an aqueous collagen mass; (b) concentrating the aqueous collagen mass until it has a solids fraction of 18% by weight or more; (c) admixing the concentrate with dilute acid to obtain a (co)extrudable or castable collagen mass; (d) coextruding or casting the collagen mass to from a casing; (e) solidifying the casing and, optionally, (f) drying the casing.

A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.

The present invention provides a functional additive transferring (co)extruded thermoplastic food casing having a water vapor barrier and / or oxygen barrier effect wherein an inside surface of the thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining capacity for a functional additive, wherein the thermoplastic food casing having a textured surface in case of a monolayer casing or an inner layer comprising the inside surface having a textured surface in case of a multilayer casing comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides, (co)polyolefins, (co)polyester and vinylidenchloride (co)polymers, wherein the (co)extruded thermoplastic food casing does not comprise a net and / or a material forming a net or any other three dimensional structure on its outside surface, wherein the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity is in a range of from 1 to 100 μm, wherein the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 191 to 2000 μm, provided that the thickness difference between the average thickness in the areas having higher retaining capacity and the average thickness in the areas having a lower retaining capacity is in a range of from 160 to 1950 μm and that a ratio of the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity and the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 0.002 to 0.25.

The invention relates to a casing for air-dried sausages. The casing is characterized by comprising the following components in percentage by weight: 30-40 parts of animal endothelium with a fine grinding mesh number of 200-400 meshes, 10-15 parts of fleece-flower roots, 15-20 parts of swimming bladders, 4-8 parts of sodium carboxymethyl cellulose, 5-10 parts of sweet potato powder, 2-3 parts of D-sodium isoascorbiate, 1-1.5 parts of alliin, 1-2 parts of lycium barbarum polysaccharide, 3-6 parts of polyoxyethylene sorbitan fatty acid ester, 0.5-1.5 parts of nerolyl acetate, 0.5-1 part of citral, 1-3 parts of alpha-tocopherol, 1-2 parts of sodium erythorbate, 1-1.5 parts of ester of adipic acid and 2,3-butanediol, 3-5 parts of fish oil, and 1-1.5 parts of 1,4-dibutyl-6-(1-ethyl pentadecyl)phenol.

A tubular, seamless, water vapor permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic orisocyclic (co)poly amide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami.

The invention provides a method for preparing a collagen casing by a wet method through a food synthesis bioengineering technology. The method for preparing the collagen casing by the wet method through the food synthesis bioengineering technology comprises the steps that secondary pretreatment is carried out on skin blocks subjected to enzyme A pretreatment by using an ionic liquid / acid double-solvent solution system, homogenizing is carried out by using a high-shear homogenizer, treating is carried out by using a polyhydroxy alcohol food plasticizer, then extrusion molding is carried out, the blocks are immersed in a water bath for shaping, crosslinking and fixing, and finally, a collagen casing product with the thickness of only 0.02mm-0.04mm is obtained through drying The collagen casing prepared by the method is light, thin and uniform in thickness, has good flexibility, has an edible taste similar to that of a natural casing and good mechanical properties, and can be widely applied to various packages of foods as an edible film.