| 摘要 |
Sausages, such as frankfurters and bolognas, formed in synthetic casings are more easily peeled by soaking the casings; either at the time of manufacture or after stuffing with sausage emulsion, with a soluble non-toxic food grade salt, complex, or coordination compound of iron, aluminum, calcium or magnesium which will interact with components of the sausage emulsion to modify the surface characteristics of the sausage. The soluble metal compounds are preferably applied to frankfurter sausage casings at the time of manufacture just prior to drying the casing. The soluble metal compounds may also be applied to the soak water for larger casings of the type used for bolognas. The soluble metal compounds may also be applied as an external soak bath to the casing before stuffing or to the stuffed sausages, both the frankfurter and bologna types to saturate the casing and provide a uniform application of the metal compound to interact with sausage emulsion components at the surface contacting the casing. The use of casings soaked or impregnated with these metal compounds facilitates removal of the casing from the smoked and/or cooked sausages at a time when untreated casing could not be peeled from the sausage.
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