SAUSAGE CASING

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 dehydracetic acid or its sodium salt, or their mixture which additionally comprises sodium benzoate or sodium citrate in the amount of 2-6%. Treatment of half-finished product is carried out in one or two stages by its steeping in antimicrobial agent or by spraying or by plunging in it half-finished product filled with sausage meat. Preferably, antimicrobial agent contains sodium salt of dehydracetic acid in the amount of 0.25-5%, or dehydracetic acid in the amount of 0.5-5%, or mixture of dehydracetic acid with its sodium salt with their common content in solution equal 0.25-5%. Potassium salts may be used as salts of benzoic, propionic and citric acids. Steeping of half-finished product in antimicrobial agent, or plunging into it, or spraying of filled with meat half-finished products are carried out at the first stage. If necessary, at the second stage half-finished product is steeped, or poured or sprayed in concentrated solution of edible salt additionally containing 0.5-2% of sodium salt of dehydracetic acid. Steeping is conducted for 3-40 min at temperature of antimicrobial agent not lower 15 C. EFFECT: reliable protection of sausage casing against microbial spoilage. 5 cl, 1 tbl, 8 ex