Brine formulation for curing extruded sausage strand

Details Brine formulation for curing extruded sausage strand Brine formulation for curing extruded sausage strand

A - Human Necessities

22

C

A22C 13/00 (2006.01)

Patent

CA 2274960

A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20 ~C is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidifed with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25 %.

On décrit un procédé et un moyen de coagulation d'un gel de collagène coextrudé sur un produit alimentaire. Un sel hautement dissoluble présentant une dissolubilité d'au moins 8 moles par litre d'eau à 20 ·C est appliqué sur le gel de collagène, lequel se coagule en moins de 60 secondes. Le gel de collagène est acidifié avec un acide inorganique, tel que l'acide chlorhydrique ou l'acide sulfurique, et présente une teneur en matières sèches comprise entre 3 et 25 %.

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