| 摘要 |
An elongate, tubular or cylindrical foodstuff is provided, such as a sausage , that comprises an edible proteinaceous composition that is encapsulated in a n edible hardened collagen-free skin comprising a protein (e.g. casein) and a hydrocolloid (e.g. alginate). Also disclosed is a process for making such a foodstuff, by coating the proteinaceous composition with a skin-forming material, and then hardening this material by chemical or physical means. Chemical treatment includes exposure to a cross-linking or gel-forming agent , which can result in hardening by cross-linking or the formation of a gel by the protein and/or the hydrocolloid. The proteinaceous composition and skin- forming material are continuously co-extruded and passed into a bath containing a cross-linking or gel-forming agent. |
