DE751474C - Process for the production of artificial sausage casings - Google Patents

Process for the production of artificial sausage casings

Info

Publication number
DE751474C
DE751474C DESCH120307D DESC120307D DE751474C DE 751474 C DE751474 C DE 751474C DE SCH120307 D DESCH120307 D DE SCH120307D DE SC120307 D DESC120307 D DE SC120307D DE 751474 C DE751474 C DE 751474C
Authority
DE
Germany
Prior art keywords
sausage casings
production
casings
artificial
artificial sausage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DESCH120307D
Other languages
German (de)
Inventor
Hugo Scholz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUGO SCHOLZ FA
Original Assignee
HUGO SCHOLZ FA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUGO SCHOLZ FA filed Critical HUGO SCHOLZ FA
Priority to DESCH120307D priority Critical patent/DE751474C/en
Application granted granted Critical
Publication of DE751474C publication Critical patent/DE751474C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)

Description

Verfahren zum Herstellen von künstlichen Wursthüllen Man hat bereits vorgeschlagen; Wursthüllen aus natürlichen Därmen herzustellen, die einem besonderen Vortrocknungsverfahren unterworfen werden. Die Därme werden dann noch einmal wieder angefeuchtet und schließlich eingesalzen. Durch das Vortrocknen soll das. Kaliber der Därme erweitert werden, indem die Därme zunächst mit Luft aufgeblasen werden.Process for the production of artificial sausage casings One already has suggested; Manufacture sausage casings from natural casings that give a special one Are subjected to pre-drying processes. The bowels will then come back all over again moistened and finally salted. The predrying is supposed to. Caliber The bowels are expanded by first inflating the bowels with air.

Demgegenüber betrifft die vorliegende Erfindung ein Verfahren zum Herstellen von künstlichen Wursthüllen durch Auspressen von eiweißhaltigem Gut' aus Düsen unter höherem Druck, das sich dadurch auszeichnet, daß die Wursthüllen nach dem Austritt aus der Düse in bekannter Weise getrocknet und gehärtet und darauf mit Pökellake getränkt werden.In contrast, the present invention relates to a method for Manufacture of artificial sausage casings by pressing out protein-containing goods' from nozzles under higher pressure, which is characterized by the fact that the sausage casings after exiting the nozzle, dried and hardened in a known manner and placed on it soaked with brine.

Nach der vorliegenden Erfindung werden die künstlichen Därme beispielsweise hergestellt, indem eine geeignete Wursthüllenmasse in bekannter Weise aus zerkleinertem Bindegewebe aus einer Spritzdüse gespritzt wird. Die austretende feuchte Hülle, die noch keine mechanische Festigkeit aufweist, wird nun durch Wärme, zweckmäßig durch einen Luftstrom, durch Bestreuen mit Salz od. dgl. getrocknet. Nun wird die Hülle mit Formaldehyd oder anderen Gerbstoffen gehärtet und, ist nun fest und haltbar geworden.According to the present invention, the artificial intestines are for example produced by a suitable sausage casing mass in a known manner from comminuted Connective tissue is injected from a spray nozzle. The emerging damp shell, which still has no mechanical strength, is now expedient through heat by a stream of air, by sprinkling with salt or the like. Dried. Now the Shell with formaldehyde or other tanning agents and is hardened now become firm and durable.

Um die Hüllen in gebrauchsfertigem Zustand zu lagern und ein Verderben zu vermeiden, werden sie nach der vorliegenden Erfindung eingepökelt. Dabei quellen die Hüllen wieder auf. Sie können nun in Fässern verpackt und abwechselnd mit Salzschichten aufeinandergepackt werden. Sie sind haltbar und ohne weiteres gebrauchsfertig. Sie zeigen gegenüber den bekannten Kunstdärmen, die stets trocken in den Handel gebracht und auch trocken mit Wurstmasse gefüllt wurden, den Vorteil, daß sie einen hohen Grad von Ouellung erreichen und sich wie natürliche `'4'ursthüllen verarbeiten. lassen. Sie platzen nicht beim Kochen. Sie zeigen die wertvolle Eigenschaft, mit dem Eintrocknen der Wurst zu schrumpfen, so daß keine Falten und Hohlräume entstehen können, wie sie bisher bei künstlichen Wursthüllen nicht zu vermeiden waren.To store the casings in ready-to-use condition and a spoilage to avoid, they are cured according to the present invention. Swell in the process the covers on again. They can now be packed in barrels and alternated with layers of salt be packed on top of each other. They are durable and readily ready to use. she show compared to the well-known artificial casings, which are always brought onto the market dry and also dry stuffed with sausage mass, the advantage that they have a high Achieve a degree of Ouellung and work like a natural `` 4'urst shell. permit. They don't burst when you cook. They show the valuable quality of having to shrink the drying of the sausage, so that no wrinkles and cavities arise as they were previously unavoidable with artificial sausage casings.

Claims (1)

PATENTANSPRUCH: Verfahren zum Herstellen von künstlichen Wursthüllen durch Auspressen von eiweißhaltigem Gut aus Düsen unter Druck, dadurch gekennzeichnet, daß die Wursthüllen nach dem Austritt aus der Düse in bekannter Weise getrocknet und gehärtet und darauf mit Pökellake getränkt werden. Zur Abgrenzung des Erfindungsgegenstands vom Stand der Technik ist im Erteilungsverfahren folgende Druckschrift in Betracht gezogen worden: Österreichische Patentschrift 1;r. 1-I> ;.f@.PATENT CLAIM: Process for the production of artificial sausage casings by pressing protein-containing material out of nozzles under pressure, characterized in that that the sausage casings are dried in a known manner after exiting the nozzle and hardened and then soaked with brine. To delimit the subject matter of the invention From the state of the art, the following publication is to be considered in the granting procedure drawn: Austrian patent specification 1; r. 1-I>; .f @.
DESCH120307D 1939-02-18 1939-02-18 Process for the production of artificial sausage casings Expired DE751474C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DESCH120307D DE751474C (en) 1939-02-18 1939-02-18 Process for the production of artificial sausage casings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH120307D DE751474C (en) 1939-02-18 1939-02-18 Process for the production of artificial sausage casings

Publications (1)

Publication Number Publication Date
DE751474C true DE751474C (en) 1953-02-09

Family

ID=7451315

Family Applications (1)

Application Number Title Priority Date Filing Date
DESCH120307D Expired DE751474C (en) 1939-02-18 1939-02-18 Process for the production of artificial sausage casings

Country Status (1)

Country Link
DE (1) DE751474C (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT145544B (en) * 1935-07-26 1936-05-11 Sofie Brueckenstein Process for the production of sausage casings from beef, sheep and pig intestines.

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT145544B (en) * 1935-07-26 1936-05-11 Sofie Brueckenstein Process for the production of sausage casings from beef, sheep and pig intestines.

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