| 摘要 |
<p>Wet edible collagen casings of high moisture content (e.g. 50 to 90 % by weight) have mechanical properties which allow the casing to be filled with meat or other filling in the wet state. The wet casings are not subjected to a conventional hot air drying step. The casings are produced by extruding an acidic collagen gel, followed by coagulation using ammonia. A cross-linking agent such as glutaraldehyde may be included in the extruded gel or may be used as in a bath to treat the coagulated casing. The cross-linked casing is then treated to remove some of its water content and to reduce its thickness using a brine bath, a chemical dehydrating agent such as carboxymethyl cellulose; or a combination of these treatments. Improved elasticity is imparted by subjecting the casing to a heat treatment step under conditions of time and temperature which lead to heat shrinkage of the casing. The wet casing has handling and filling properties which approximate those of natural gut casings.</p> |
