| 摘要 |
Edible collagen casings produced by extruding a liquid mass of swollen collagen to form a tubular body, hardening the body with an aqueous solution of ammonium hydroxide and heating the hardened body (see Heading B5B) may be stuffed with a standard frankfurter emulsion. Ty-linked, racked on a stick, smoked at temperatures from about 120 DEG F. to about 170 DEG F. or 180 DEG F. for several hours, rinsed with hot water at about 180 DEG F. to 190 DEG F. for several minutes, and then rinsed with cold water for several minutes. Sausages of the above wiener or frankfurter type may be cooked by the consumer by "deep fat frying", i.e. the sausage is plunged into a cooking oil that has been heated to 350 DEG F. The liquid mass of swollen collagen that is extruded to form the casings may contain a non-collagenous filler such as cellulose in a proportion which may be about 5 to 35% of the total solids present in the extrusion mixture. Smaller proportions of starch may be substituted for a part or all of the cellulose. |
