Method for wetting and pleating the casings of artificial sausages

摘要

Before pleating the casing, it is moistened by applying onto its internal wall a mixture of water and from 0.5 to 5 % of a surfactant with lubricating properties, in a quantity sufficient to deposit on the casing from 0.002 to 0.02 mg of surfactant per cm<2>. This treatment reduces the defects caused during pleating and decreases the risk of the casing breaking during stuffing.