| 摘要 |
food industry. SUBSTANCE: sausage casing is prepared by manufacturing of half-finished product by forming of raw material collagen-containing or viscose mass and its drying. Half-finished product is treated by aqueous solution of antimicrobial agent containing dehydracetic acid or its sodium salt, or mixture of sodium salt of dehydracetic acid and dehydracetic acid where common salt, and/or food acid, and/or salt of food acid are additionally introduced. Treatment of half-finished product is carried out by its steeping for 5-60 min at temperature not lower 15 C, or by plunging half-finished product filled with sausage meat in solution of antimicrobial agent or its spraying by the above-mentioned solution. Used as food acid are citric, or acetic, or lactic, or succinic, or oxalic acids. Potassium, or sodium, or calcium salt is used as edible one. Proposed sausage casing ensures long-term protection of sausage products against undesirable flora due to uniform distribution of antimicrobial agent in half-finished product and its surface layers. EFFECT: reliable protection of sausage casing against microbial spoilage. 5 cl, 1 tbl, 12 ex |
