Method of preparing sausage casings from pig skins

Details Method of preparing sausage casings from pig skins Method of preparing sausage casings from pig skins

1978-01-23

1980-04-01

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Additive is or contains organic compound of known structure

8 9418, 8 9421, 8 9433, 264202, 426277, 426278, 426513, 426519, 426646, A22C 1300, A23L 131

Patent

active

041962230

ABSTRACT:
After curing pig skins with hydrochloric acid, they are ground and then homogenized to a gel. The gel is extruded into a coagulating and tanning bath containing glutaraldehyde in a saturated sodium chloride solution to obtain a coagulated and tanned casing which is thereafter passed into a plasticizing bath containing glycerol and an oxidizing agent.

REFERENCES:
patent: 3073902 (1963-01-01), Keil et al.
patent: 3123481 (1964-03-01), Seiler
patent: 3151990 (1964-10-01), McKnight
patent: 3408916 (1968-11-01), Cohly et al.
patent: 3408917 (1968-11-01), Cohly
patent: 3408918 (1968-11-01), Talty et al.
patent: 3494773 (1970-02-01), Courts et al.
patent: 3782977 (1974-01-01), Henderson et al.
patent: 3821439 (1974-06-01), Cohly et al.
patent: 3833746 (1974-09-01), Cohly
patent: 3930036 (1975-12-01), Burke

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