COMPOSITION FOR PRODUCTION OF NATURAL EDIBLE FOOD CASINGS FOR SAUSAGES AND FRANKFURTERS USING EXTRUSION OR COEXTRUSION TECHNOLOGIES, METHOD OF PRODUCING MEAT PRODUCT Russian patent published in 2024 - IPC A22C13/00 

FIELD: food industry.

SUBSTANCE: composition for production of food casings for sausages and frankfurters includes the following components (wt.%): 6–15 of glycerin, 4–6 of collagen hydrolyzate, 1–5 of microcrystalline cellulose, 1.5–3 of sodium alginate, 0.2–0.5 of carboxymethylcellulose, 0.2–2.0 of guar gum, 0.1–2.0 of citric acid and water up to 100. A method of producing a meat product enclosed in an edible food casing involves mixing collagen hydrolysate, microcrystalline cellulose, sodium alginate, carboxymethylcellulose, guar gum and citric acid with water and glycerine. The resulting composition is co-extruded with the meat contents, after which the coated product is introduced into a curing solution containing from 5 to 20 wt.% calcium chloride.

EFFECT: ensuring the prevention of loss of strength of the casing of sausages and frankfurters during long-term storage and temperature changes.

5 cl