Posted by A Chinese patent application [1] addresses a very practical issue, namely – as we all have probably experienced – sausages often burst in boiling water due to thermal shrinkage of the collagen casing and the concurrent swelling of the meat content.
The invention provides a curing method of an edible collagen casing. Pigskin and animal tendons are mainly adopted as main materials of the edible collagen casing, the main materials are treated through boiling, alkali washing, enzymolysis, acid mixing and freeze-dried powder crushing, then propylene glycol alginate, pectin, xanthan gum, beta-cyclodextrin, glycerin and mannitol are added as auxiliary materials. The invention ensures the thermal shrinkage of the collagen casing, enhances the tensile strength of the collagen casing, comprehensively enhances the cooking effect of the sausage filled with the casing, and enhances the quality of the whole casing.
[1] CN117099824 (A) – Solidification method of edible collagen casing
Inventors: SORET MARTON AGUSTIN; LONGO CARLOS
Applicant: VISCOFAN TECH SUZHOU CO LTD
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