GB1422344A - - Google Patents

Abstract

1422344 Skinless sausages VISKASE LTD and T J M TREHARNE 18 Oct 1973 [18 July 1972] 33549/72 Heading A2B Protein products, especially skinless sausages are made by extruding a proteinaceous paste into a casing, contacting the outside of the casing with a coagulating agent, the coagulating agent penetrating the casing to form a coagulated skin on the outer surface of the filling, washing the filled casing to remove the coagulating agent, and removing the casing. The coagulating agent may be acetic, or malic acid, or a 50/50 mixture thereof, or citric or fumaric acid. It should be at a temperature not more than 115‹F and can be applied by spraying or immersion, or by partial immersion and spraying the part which is not immersed. The pH of the acid is between 1 and 3.5, and the contacting time is 6 to 60 seconds. Washing is performed by a similar method, using water, and the casing is subsequently cooled using water below 40‹F. The coagulated protein skin is 0.2 to 0.5 mm thick. Sausage fillings comprising rind emulsion, beef, pork, seasoning (including salt), sodium caseinate, rusk, polyphosphate (or emulsifying agent), and milk powder are exemplified. The casing may be made from a material which is permeable per se, or may be perforated. The material of the casing may be cellulose or a derivative thereof, or polyvinyl alcohol, polypropylene or highly plasticised p.v.c.