Method of coating long-keeping sausages and hard cheeses

摘要

The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising a) 1 to 99 wt. % of shellac and b) 99 to 1 wt. % of at least one polyamide soluble in aqueous ethanol, and followed by drying under the temperature 10 to 50 °C, and to the coated long-keeping sausages and hard cheese obtainable by such method.