A - Human Necessities – 22 – C
Patent
A - Human Necessities
22
C
A22C 13/00 (2006.01) A22C 15/00 (2006.01)
Patent
CA 2209615
A method for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film regenerated from a solution of cellulose. After regeneration, the tubular film is longitudinally stretched by from 8 to 40 percent and transversely stretched by from -20 to +20 percent while wet, and the stretch is maintained during drying. The stretch is sufficient to increase the surface area of the casing by at least 10 percent. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying. The food casing comprising a tubular film regenerated from a solution of cellulose stretched and dried as previously described.
Cette invention concerne une méthode de fabrication de saucissons qui comprend les étapes suivantes : entonnage du boyau avec de la chair à saucisse humide, suspension du saucisson à la verticale, séchage et maturation au moins partiels du saucisson suspendu. Le boyau utilisé est une pellicule tubulaire réalisée à partir d'une solution cellulosique. Après formation, la pellicule est étirée longitudinalement de 8 à 40 pour-cent et transversalement de -20 à +20 pour-cent à l'état humide, l'allongement étant maintenu en cours de séchage. L'allongement de la pellicule dans les deux sens a pour effet d'augmenter sa superficie d'au moins 10 pour-cent. L'allongement transversal atteint moins que 75 pour-cent de l'allongement longitudinal. Le boyau utilisé confère au saucisson suspendu verticalement une stabilité dimensionnelle améliorée. Cette invention concerne également un saucisson fait à partir de chair à saucisse humide mise en boyau et suspendu à la verticale pour maturation et séchage. Le boyau réalisé à partir d'une pellicule cellulosique est étiré et séché selon la technique susmentionnée.
Devro-Teepak Inc.
Gowling Lafleur Henderson Llp
LandOfFree
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