Method for obtaining artificial sausage casing for foodstuffs, artificial casing and resulting products obtained
A sausage casing and man-made technology, which can be used in sausage casings, production of sausage casings, extrusion of sausage casings, etc., can solve the problems of time consumption and economic cost.
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Embodiment 1a
[0047] Example 1a: Porcine Collagen Sausage Casing
[0048] Example 1a used as starting material a fibrous collagen acidic paste derived from the salted hides of adult porcine animals, especially breeding sows, prepared according to the technique described in British Patent Application No. GB-2359241-A. The skins were first desalted with tap water in a rotary washing drum until the chloride level in the effluent reached a value below 0.2%.
[0049] The collagen paste used (the composition of which can be found in Table 1) is passed through an output slot having a hexagonal shape (for example as described in the accompanying drawings) and through an extrusion slot having a circular or annular shape (for example those used in the state of the art), the extrusion head has a similar rotating element associated with the two slots (as known in the state of the art) to position Collagen fibers.
[0050] Table I. Composition of collagen paste
[0051]
Relative to the w...
Embodiment 1b
[0058] Example 1b: Performance of the casings in meat filling and processing
[0059] In this example, the two types of casings obtained in Example 1a (control casing and hexagonal casing) had been filled with common meat paste for Frankfurter sausage. For this, a VEMAG-ROBBY 2 stuffer is used. Both casings have been filled to a nominal initial diameter of 25.8 mm at a rate of 80 parts / minute, using the brake control of the filling machine for this. The control raised the filling pressure in the control casing, which responded by slightly increasing its caliber. Using a similar pressure, the response of the hexagonal casing was a significant increase in caliber, whereas when the pressure was held constant, the caliber remained the same.
[0060] In these cases, the longitudinal traction of the two casings was maintained at a similar value, which enabled the proper properties of the casings during the subsequent processing of the two batches of sausage.
[0061] The results ...
Embodiment 2a
[0066] Example 2a: Bovine Collagen Sausage Casing
[0067] Example 2a using an acidic paste of fibrous collagen derived from hides of bovine animals prepared according to the techniques described in any one of U.S. Patent Application Nos. US-3235641-A, US-3579358-A and US-3930035-A things as raw materials.
[0068] The collagen paste (whose composition can be found in Table III) was extruded through the same separate extrusion heads as in Example 1a, one of them being a slot with a standard circular shape and the other a hexagonal Shaped slots.
[0069] Table III. Composition of collagen paste
[0070]
Relative to the weight % of extrudable gel
collagen
9,50
Glycerin
1,52
0,029
[0071] The casings were subjected to the same coagulation, curing and drying process as in Example 1a before winding. The scalar caliber obtained is 24mm.
[0072] Physical parameters were subsequently measured by the same general...
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