SAUSAGE CASING ON BASE OF POLYAMIDE FOR MANUAL STUFFING

technology of preparing sausage casings for manual stuffing. SUBSTANCE: casing is made in the form of sleeve, and it is jointless, biaxially drawn and thermofixed. At least one of its layer contains block-copolymer with hard aliphatic polyamide blocks with temperature of 20-80 C of glass-making and...

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Bibliographische Detailangaben
1. Verfasser:	DELIUS UL'RIKH
Format:	Patent
Sprache:	eng
Schlagworte:	AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G BUTCHERING CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES MEAT TREATMENT METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR CHEMICAL WORKING-UP WORKING-UP
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Beschreibung
Zusammenfassung:	technology of preparing sausage casings for manual stuffing. SUBSTANCE: casing is made in the form of sleeve, and it is jointless, biaxially drawn and thermofixed. At least one of its layer contains block-copolymer with hard aliphatic polyamide blocks with temperature of 20-80 C of glass-making and soft aliphatic polyester blocks with temperature from minus 100 to minus 20 of glass-making. Layers may additionally consist from polyamides or polyolefins, or copolymer with ethylene-saturated groups. Casings have low permeability for water or water steam, and when stuffing, fit to filler without folds without pressure or at small pressure. EFFECT: improved technology. 10 cl, 2 tbl