Process for producing a linked, co-extruded edible product

Details Process for producing a linked, co-extruded edible product Process for producing a linked, co-extruded edible product

1996-06-28

1998-08-18

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

Forming edible packaging material, e.g., casing, etc.

426278, 426513, 426516, A22C 1100, A23L 1317

Patent

active

057956057

ABSTRACT:
Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.

REFERENCES:
patent: 2988451 (1961-06-01), Zahn
patent: 3041182 (1962-06-01), Hansen et al.
patent: 3073702 (1963-01-01), Keil et al.
patent: 3535125 (1970-10-01), Fagan
patent: 3622353 (1971-11-01), Bradshaw et al.
patent: 3882252 (1975-05-01), Winkler
patent: 3894158 (1975-07-01), Miller
patent: 4061786 (1977-12-01), Winkler et al.
patent: 4407829 (1983-10-01), Sjolander
patent: 4476072 (1984-10-01), Ariens
patent: 5271948 (1993-12-01), Boni et al.

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