Cellulose hydrate sausage casing featuring minimum meat cling

A tubular sausage casing is disclosed that is based on cellulose and includes an interior impregnation containing at least one adhesive component and at least two separating components. The adhesive component and one of the separating components are bound to the cellulose of the casing while the sec...

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Bibliographische Detailangaben
Hauptverfasser:	HAMMER KLAUS-DIETER, EFFERN VOLKER, KUENZEL UDO
Format:	Patent
Sprache:	eng
Schlagworte:	BUTCHERING GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES LAYERED PRODUCTS LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM MEAT TREATMENT PERFORMING OPERATIONS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TRANSPORTING
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Beschreibung
Zusammenfassung:	A tubular sausage casing is disclosed that is based on cellulose and includes an interior impregnation containing at least one adhesive component and at least two separating components. The adhesive component and one of the separating components are bound to the cellulose of the casing while the second separating component is not bound. The inventive casing is used for mild or aged dry sausages, especially California-style salami.