Process for producing a linked, co-extruded edible product
US5795605A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 28, 1996 |
| Grant date | Aug 18, 1998 |
| Priority date | — |
| Expiry date | Jun 28, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA22C13/0016
- WIPO fieldOther special machines
- WIPO sectorMechanical engineering
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.