Food casing which will transfer a smoke color and flavor to food

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment

Patent

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Details

426652, 1381181, 428 36, A22C 1300, A23L 1221

Patent

active

044461674

ABSTRACT:
The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.

REFERENCES:
patent: 3106473 (1963-10-01), Hollenbeck
patent: 3873741 (1975-03-01), Melcer et al.
patent: 4104408 (1978-08-01), Chiu
patent: 4171381 (1979-10-01), Chiu
patent: 4196220 (1980-04-01), Chiu et al.
patent: 4219574 (1980-08-01), Chiu
patent: 4278694 (1981-07-01), Chiu

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