SAUSAGE CASING Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: sausage casing is prepared by manufacturing of half-finished product by forming of raw material collagen-containing or viscose mass and its drying. Half-finished product is treated by aqueous solution of antimicrobial agent containing sodium salt of dehydracetic acid with dehydracetic acid, or mixture of sodium salt of dehydracetic acid with edible salt. Treatment of half-finished product is carried out in two successive stages. At the first stage, half-finished product is steeped in aqueous solution containing 1-3% of sodium salt of dehydracetic acid or mixture of sodium salt of dehydracetic acid with dehydracetic acid. At the second stage, half-finished product is steeped in concentrated solution of edible salt additionally containing sodium salt of dehydracetic acid in the amount of 1-3%. Proposed treatment allows to carry out uniform distribution and remaining of antimicrobial agent in half-finished product. EFFECT: reliable protection of sausage casing against microbial spoilage. 5 cl, 2 tbl