| 摘要 |
<p>An edible collagen food casing comprises 0.12-6% of a fine coloured flour. The granulometry of the flour is such that 10 distinct particles are visible on is approx. 32.25 cm2 of the surface of the casing. The compsn. for making the casing is prepd. by uniformly incorporating in the collagen compsn. 0.2-10%, based on the collagen solids, of the above flour having a granulometry up to is approx. 12.7 mu and with is not >0.5% of the particles being about 76.2 mu in their largest dimension. The casing is esp. used for making sausages of various kinds, and the flour colouring enables a uniform attractive colour to be given to the skins.</p> |
