Sausage Casings TRIZ Cases
- Ring-Shaped Sausage End-Joining for Stable Cooking Shape
One sausage end is inserted into the other with a guiding tool to keep a compact ring intact during cooking, frying, and serving.
- Sausage Casing with Spiral Binding Elements for Shape Retention
Spiral binding elements on the casing distribute internal pressure evenly, preventing destruction during processing without complex machinery.
- Extruded Tubular Films Using Phenolic-Starch Composites
A preblended powder composition of starch, gum arabic, and phenolic compounds hydrates above 100 degrees Celsius to form a flowable mass for extrusion.
- Vegetable Sausage Casing Film Starch Gum Composite
Starch and gum composite films seal into tubular casings using edible glue, enabling homogeneous tube structures without animal materials.
- Receiving Chamber Spiral Flow for Sausage Strand Coating
Spiral flow in the receiving chamber distributes pressure uniformly across the outlet circumference, ensuring consistent coating thickness on sausage strands.
- Edible Protein Casing Coextrusion for Sausage Stability
Coextruding a non-heat-coagulating protein with a heat-coagulating agent creates stable edible casings that resist destabilization from sausage meat salts.
- Stabilized Non-Edible Collagen Casing for Ready-to-Stuff Applications
Optimized moisture and organic acid salts stabilize non-edible collagen casings, eliminating refrigeration needs while preserving stuffing performance.