| 摘要 |
An at least 4-layer co-extruded, biaxially stretched, tubular seamless casin g for sausages to be heated in water and cooking-sausages, having improved tearing properties in the filled state associated with a decreased tendency to burst open when the sausage product is first cut, containing at least two layers composed predominantly of aliphatic polyamide, which form the inner and outer surfaces of the tube, and at least two additional layers, which are enclosed by the inner and outer polyamide layers, with at least one of the enclosed layers acting as a water vapor barrier and having the structure of a polyolefin and at least one other of the enclosed layers acting as an oxygen barrier and consisting mainly of ethylene vinyl alcohol copolymers, the quotient of the tear resistance in the transverse direction to the tear resistance in the longitudinal direction lying between about 0.65 and 0.85, with the degree of surface stretching of the film product being between 8 and 11. The process of preparation is also set forth. |
