FIELD: food industry.
SUBSTANCE: invention refers to single or multilayer synthetic heat shrinkable sausage covers as well as to their production method. At least one polyamide cover layer is made on the basis of at least one aliphatic (co)polyamide chosen of polyamide 6 and/or polyamide 66 or copolyamide 6/66. Cover in the state ready to be filled has next characteristics: Young modulus at least 400 MPa in cross direction and at least 300 MPa in lengthwise direction. At exposure to air with relative humidity of 60% and temperature of 25°C within 5 days its contraction is within 2% both lengthwise and crosswise. At exposure to water of 40°C within 2 hours its constriction amounts to 4-10% crosswise and 3-10% lengthwise. At exposure to water of 80°C within 30 minutes its constriction amounts to 9-18% crosswise and 8-15% lengthwise. The sausage cover production method includes extrusion of single or multilayer extrudate, orientation stretching and thermal fixation of oriented sleeve film with further additional treatment. Additional treatment consists in that the thermally fixed sleeve film with temperature of 60-140°C is stretched 4-10% crosswise and 3-8% lengthwise, cooled in stretched state to the temperature no more than 57°C and wind up into roll. This stage of technological process can be included into one production line with preceding stages of cover production or is fulfilled at separate machine.
EFFECT: sausage covers made according to the invention are filled with mince with no preliminary damping and almost without stretching and production of tightly filled sausage links.
38 cl, 3 tbl, 4 ex
