Werkwijze voor het door coextrusie bereiden van voedselproducten, in het bijzonder worst, en door deze werkwijze verkregen voedselproducten.

摘要

The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.