| 摘要 |
FIELD: food industry. ^ SUBSTANCE: casing comprises at least two layers; the outer layer is of ribbed fibrous-reticular structure which is formed by alternating thickening and thinning sectors with maximum layer thickness in a thickening sector equal to 80 mcm. The outer layer can be broken in some sectors of the casing, i.e. it is not solid. It can be made from polymer or a mixture of polymers whereas melt flow index of each polymer amounts to 0.2-15 g/10 minutes measured according to ASTM D 1238 A. ^ EFFECT: casing is characterised by low tendency to rupture in case its surface is broken, has pleasant appearance and facilitates clips fixation, especially during clipping of cooked sausage products. ^ 9 cl, 5 dwg, 1 tbl, 9 ex |
