FIELD: meat industry. SUBSTANCE: method involves preparing collagen mass; introducing color-forming component into collagen mass in an amount of 0.1-2.0 wt% on the basis of dry collagen substance and structure former; forming casing by dry extrusion method; hardening, plasticizing and drying of casing. Structure former is introduced in an amount of 0.05-2.0 wt% on the basis of dry collagen substance. Prior to introducing into collagen mass, color forming agent and structure former are mixed with collagen dispersion containing 1.5-3.5 wt% of dry collagen substance with viscosity of 1.5.10 104-4.5.10 104 sPa. EFFECT: simplified method, improved quality of protein casing satisfying requirements as to physicochemical properties of casings for sausage products of different kinds. 2 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD TO OBTAIN COLORED PROTEIN MEMBRANE | 2000 |
|
RU2181246C2 |
| METHOD FOR PRODUCTION OF PROTEIN SAUSAGE ENVELOPE | 1993 |
|
RU2040902C1 |
| 0 |
|
SU1785419A3 | |
| BASE FOR COSMETIC PREPARATIONS | 1997 |
|
RU2136265C1 |
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|
SU1773362A1 |
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|
SU1025402A1 |
| PROCESS FOR THE PREPARATION OF COLLAGEN-CONTAINING FEEDSTOCK FOR THE MANUFACTURE OF SAUSAGE SKIN | 0 |
|
SU680713A1 |
| METHOD OF OBTAINING PROTEIN HYDROLYZATE FROM COLLAGEN-CONTAINING RAW MATERIAL | 0 |
|
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| PROCESS FOR PREPARING PROTEINACEOUS HYDROLYZATE FROM COLLAGENACEOUS WASTES OF PRODUCTION OF PROTEIN SAUSAGE SKIN | 0 |
|
SU1074901A1 |
